Sunday, October 19, 2014

A Good Find For Your Self Sufficient Living Library

Homesteading Books 

As I was surfing the web looking for things that I could add to my preps  I came across this series of books that would be a fantastic addition to anyone's  self sufficient living library I Just ordered a copy of The art of canning and Living off the grid.  Both books look like they are packed with good information Looking forward to getting them next week...You can check out all of the good books they have
by clicking here.

Friday, October 17, 2014

7 Crock Pot Freezer Meals

After seeing all that is going on in the media I thought that it would not be such a bad idea to start making up some freezer meals and stocking up on good homemade meals that go from the freezer to the crock pot...As I was picking out and going threw my recipes I though you would like them as well... 

Scalloped Potatoes and Ham

12 new potatoes and cut into ¼ inch round slices or a large bag of frozen potatoes
2 cans of cream of your choice—I used potato
2 cans of water
2 ham steaks, cubed--we used turkey ham
8 oz cheddar cheese
4 cups of broccoli
salt and pepper

Directions:  Divide everything evenly into two containers.  Cook on low for 8 hours in your crock pot

Crock Pot Broccoli Cheese Soup

Serves 8
42 oz frozen chopped broccoli florets (I bought 3 14 oz size bags)
3 10.75 oz cans of cheddar cheese soup
3 cans evaporated milk 
1 teaspoon of Garlic Powder
1.5 teaspoons of black pepper
1.5 cups of Chopped Onions
Cheddar Cheese (to top with)
Place all ingredients except cheddar cheese into slow cooker.  Cook on low 4-6 hours or high for 2-3 hours.  Top with cheddar cheese.

    Freezer to Slow Cooker Direction

    1. Chop 1.5 cups of onion (about 2 medium)
    2. Place all ingredients except cheddar cheese and frozen broccoli into gallon size freezer safe bag.
    3. Get bag out of freezer the night before you plan to cook it.
    4. The next morning, add contents of bag and the frozen broccoli to the slow cooker.
    5. Stir.  Follow cooking directions above.

    Beef Stroganoff

    • 2 pounds of cubed beef stew meat or 4 cups of cooked ground beef
    • 2 cans of cream of mushroom soup
    • 1 cup chopped onion
    • 2 T Worcestershire sauce
    • ½ c water
    • 1 c. sour cream
    • 2T minced garlic
    • packet of onion soup mix
    • chopped mushrooms (optional)
    • egg noodles (to serve over the day you cook)
    1. Cook meat & let it cool. Add all ingredients to a gallon size freezer bag except egg noodles. Seal and place in freezer. When ready to use thaw in fridge overnight. Cook on low for 4-6 hours. Serve over egg noodles.



    1. Mix all ingredients together
    2. Bake at 350 for 45 minutes or stew in slow cooker for 4-6 hours. For the last 20 minutes of cooking time, dump in 1 can pineapple chunks, without the juice. Cook remaining 20 minutes.
    3. Serve over rice.

    Crock Pot Mongolian Beef


    • 1 1/2  pounds beef flank steak, cut into stir fry sized strips
    • 2 Tablespoons olive oil
    • 1/2 teaspoons minced ginger
    • 2 cloves garlic, minced
    • 3/4 cup soy sauce
    • 3/4 cup water
    • 3/4 cup brown sugar
    • 1/4 cup cornstarch
    • 1/2 cup shredded carrots
    • 3 medium green onions, chopped


    Coat flank steak pieces in cornstarch.  Add remainder of ingredients to crockpot and stir well to combine. Place flank steak into the crockpot and cook on high for 2-3 hours or on low for 4-5 hours.  Serve over rice or noodles, if desired.

    Freezing Directions:

    Coat flank steak in cornstarch. Combine remaining ingredients and place in freezer bag.  Add steak to bag. Label and freeze,  To serve: Thaw. Cook in crockpot on high for 2-3 hours or low for 4-5 hours.

    Servings: 4

     Creamy Ranch Pork Chops and Potatoes
    1 1/2 lbs pork chops, boneless (about 4-6 chops, thick sliced)
    6-8 medium potatoes, chopped into large pieces
    2 (10.75 oz each) cans cream of chicken soup
    2 (1 oz each) packages dry Ranch dressing mix
    1 cup milk
    Dried parsley to sprinkle on top (optional)

    In a bowl, mix together the soups, milk, and ranch dressing mixes and pour into a resealable gallon-sized freezer bag. Combine all other ingredients together and zip closed.
    When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 6-7 hours.
    Use the extra sauce in the slow cooker as a gravy for the potatoes and the pork chops. Sprinkle with dried parsley if you want.

    Crock Pot Beef and Mushrooms
    3 lbs stew meat, cubed
    1 (10.75 oz) can cream of mushroom soup
    2 (4 oz each) cans mushrooms, with liquid
    1/2 cup apple juice
    1 (1 oz) packet dry onion soup mix
    Combine all ingredients in a resealable gallon-sized freezer bag. Zip closed.
    When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 6 hours or LOW for 10 hours.
    Serve over rice.