Cooking in the Chaos

Slow Cooker Spinach and Sausage Soup

This freezer to crockpot soup is nice and hearty, making it perfect for cold days. I also like that it is easy to adapt this spinach and sausage soup according to your preferences.

This ground sausage crockpot recipe is hearty and delicious. If you hate spinach or the texture of cooked spinach, you can substitute zucchini for the spinach.

Ingredients for the Spinach and Sausage Soup Recipe:

1 lb. ground Italian sausage (I prefer the spicy variety*)
24 oz. jar pasta sauce
19 oz. can white kidney beans, drained and rinsed
10 oz. chopped spinach, fresh or frozen
4 carrots, peeled and chopped
1 onion, diced
2 cloves garlic, minced
4 cups chicken broth

1 cup small pasta shells

Brown the ground sausage in a skillet. *If you can handle spicier food, I strongly suggest you use the spicy Italian sausage as it is so much tastier in this recipe.

Once the sausage has cooled, add it to a large resealable freezer bag. Pour in the pasta sauce, the drained white kidney beans, chopped spinach, chopped carrots, diced onion, minced garlic, and chicken broth. Remove excess air and seal.

Put the raw pasta in a medium resealable bag. Staple the bags together and freeze.

On cooking day, take the bag out of the freezer and thaw. Separate the bags and add the large bag to a slow cooker. Cook on low for 4-6 hours. Add the pasta in the last 20 minutes.

Slow Cooker Sausage and Spinach Soup Freezer Meal

This hearty crock pot sausage and spinach soup is perfect for a winter day.

Course: Soup

Cuisine: American

Keyword: sausage, soup, spinach

Servings: 6

: 496 kcal

Ingredients

1 lb. ground Italian sausage I prefer the spicy variety*
24 oz. jar pasta sauce
19 oz. can white kidney beans drained and rinsed
10 oz. chopped spinach fresh or frozen
4 carrots peeled and chopped
1 onion diced
2 cloves garlic minced
4 cups chicken broth
1 cup small pasta shells

Instructions

Brown the ground sausage in a skillet.
Once the sausage has cooled, add it to a large resealable freezer bag. Pour in the pasta sauce, the drained white kidney beans, chopped spinach, chopped carrots, diced onion, minced garlic, and chicken broth. Remove excess air and seal.
Put the raw pasta in a medium resealable bag. Staple the bags together and freeze.

On the day of cooking:

Take the bag out of the freezer and thaw. Separate the bags and add the large bag to a slow cooker. Cook on low for 4-6 hours. Add the pasta in the last 20 minutes.

You can change up this recipe by using different types of jarred pasta sauce and determining which is your favorite flavor combination. I prefer to use fresh spinach but you can try it with either and see what your preference is.

Looking for more freezer to crockpot meals? My slow cooker freezer meal plans include printable grocery lists and labels.

Crock Pot Tortellini Soup

Beef Dump Recipes

For other Freezer meal dump recipes, check out this cookbook: Freezer Meals 101, Beef Dump Recipes

Spicy Lentil Soup Recipe

By Sharla Kostelyk

We went cross country skiing with a group at a wilderness center and it was actually a lot of fun. I wasn’t expecting to enjoy cross country skiing, but I did. What I didn’t love was the cold, so when we went to my sister-in-law’s afterwards and she had this spicy lentil soup ready, I was very thankful.

Once I tasted it, I immediately asked my sister-in-law for the recipe. I noticed that I wasn’t the only one that day who asked for the recipe. It’s that good!

This spicy red lentil soup is so delicious. It especially hits the spot on a cold winter day after cross country skiing!

Spicy Lentil Soup Recipe:

Saute 2 chopped onions in 2 tsp. olive oil.

Add 3 garlic cloves,
2 tsp. ground cumin,
1/2 tsp. paprika,
1/2 – 1 tsp. cayenne pepper.

Cook for 1 minute.

Add 7 cups chicken broth,
1 1/2 cups dry red lentils (rinse first),
2 Tbsp. tomato paste,
1 bay leaf.

Cover and bring to a boil, stirring occasionally.

Reduce heat and simmer 25-30 minutes or until lentils are tender.

Discard bay leaf.

Blend half the soup in the blender until smooth or use a hand blender in the pot for all the soup.

Return to saucepan and stir in 1 can evaporated milk.

Simmer 5 minutes longer until hot.

Add salt and pepper.

Garnish with fresh cilantro.

If you are looking for a lentil soup that is less spicy and has more vegetables, my healthy lentil soup recipe is delicious as well.

Spicy Lentil Soup Recipe

This spicy red lentil soup is perfect to come in to on a cold winter day.

Ingredients

2 onions in 2 tsp. olive oil. chopped
3 garlic cloves minced
2 tsp. ground cumin
1/2 tsp. paprika
1/2 - 1 tsp. cayenne pepper.
2 tsp. olive oil
7 cups chicken broth
1 1/2 cups dry red lentils rinse first,
2 Tbsp. tomato paste
1 bay leaf
1 can evaporated milk

Instructions

Saute 2 chopped onions in 2 tsp. olive oil.
Add 3 garlic cloves, 2 tsp. ground cumin, 1/2 tsp. paprika, 1/2 - 1 tsp. cayenne pepper and cook for 1 minute.
Add 7 cups chicken broth, 1 1/2 cups dry red lentils (rinse first), 2 Tbsp. tomato paste, and the bay leaf.
Cover and bring to a boil, stirring occasionally.
Reduce heat and simmer 25-30 minutes or until lentils are tender.
Discard the bay leaf.
Blend half the soup in the blender until smooth or use a hand blender in the pot for all the soup.
Return to saucepan and stir in 1 can evaporated milk.
Simmer 5 minutes longer until hot.
Add salt and pepper.
Garnish with fresh cilantro.

Sloppy Joes Freezer Meal Recipe

By Sharla Kostelyk

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There is something very cozy about Sloppy Joes, especially when served in the winter. It’s a meal that brings me back to my childhood and I assume will someday be one that brings my kids back to theirs! This sloppy joes recipe has that classic taste but in the convenience of a freezer meal.

This make-ahead sloppy joes recipe has a bit of zip in it from the chili sauce. These can be heated either in the slow cooker or on the stovetop.

There’s no reason that Sloppy Joes can’t be enjoyed by people who eat gluten-free if they are served on gluten-free buns. I’ve included gluten-free instructions in case. Of course, if you are not on a gluten-free diet, you can make this the same way and use your favorite buns.

You can double, triple, or quadruple this recipe and separate them into freezer bags to have Sloppy Joes on hand for busy days.

Where did Sloppy Joes get their name?

The “Joe” part of the Sloppy Joes is a bit of a mystery, but it’s easy to see where the “sloppy” part came from! Be sure to have napkins on hand. These are messy to eat, but that’s part of the fun!

Some say that the name derived from a cafe in Sioux City, Iowa with a cook named Joe who added tomato sauce to his loose meat sandwiches way back in the 1930s, while others insist that the name came from the famous Key West, Florida restaurant, Sloppy Joe’s Bar.

A smaller percentage of people insist that the name was born in Havana at Sloppy Joe’s Saloon. It’s hard to know for sure, but all agree that loose meat plus tomato sauce and sometimes other fillers served on a bun has earned the moniker “Sloppy Joes”. Based on an ad campaign from back in the 70s or 80s, they also became known by their nickname, the “Manwich”!

Sloppy Joes Freezer Meal Recipe:

1 1/2 pounds lean ground beef
1 cup onion, chopped finely
2 garlic cloves, minced
1/4 cup green pepper, chopped finely
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dry mustard powder
1/2 cup chili sauce
14 oz. can tomato sauce
2 Tbsp. ketchup
1 Tbsp. brown sugar
2 tsp. Worcestershire sauce*
2 tsp. lemon juice
buns for serving

*If you are making this sloppy joes recipe gluten-free, be sure to use a gluten-free Worcestershire sauce.

To put this meal together, brown the ground beef. Mix the ground beef and all the other ingredients in a bowl and put them into a large resealable freezer bag. Remove the excess air and seal. Lay flat and freeze.

On cooking day, take the bag out of the freezer to thaw. Cook in a crockpot for 2-3 hours on low or cook in a pot on the stovetop until heated through. Serve on regular or gluten-free buns, sliced in half.

Our family’s preference for gluten-free buns is Udi’s whole grain gluten-free hamburger buns. They are a great size and consistency for Sloppy Joes.

There are lots of ways you can dress up or personalize this family-favorite meal. You can add pickles to the buns or top with cheese. You can butter the buns or leave them plain. You can even top these with potato chips (yes, really!). However you choose to serve them, this is one recipe your kids are sure to enjoy.

Other Easy Family Recipes:

This recipe is included in our Kid-Friendly Freezer Meal Menu Plan. The other recipes are also kid-pleasers and the plan includes printable shopping lists, prep lists, and printable labels making it easy to fill your freezer with meals your family will actually eat.

3 from 1 vote

Freezer Friendly Sloppy Joes

Course: Main Course

Keyword: freezer meal, gluten free, sloppy joes

Servings: 6

: 304 kcal

Ingredients

1 1/2 pounds lean ground beef
1 cup onion chopped finely
2 garlic cloves minced
1/4 cup green pepper chopped finely
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dry mustard powder
1/2 cup chili sauce
14 oz. can tomato sauce
2 Tbsp. ketchup
1 Tbsp. brown sugar
2 tsp. Worcestershire sauce*
2 tsp. lemon juice
buns for serving

Instructions

To put this meal together, brown the ground beef.
Mix the ground beef and all the other ingredients in a bowl and put them into a large resealable freezer bag. Remove the excess air and seal. Lay flat and freeze.
On cooking day, take the bag out of the freezer to thaw. Cook in a crockpot for 2-3 hours on low or cook in a pot on the stovetop until heated through.
Serve on regular or gluten-free buns, sliced in half.

Recipe Notes

*If you are making this sloppy joes recipe gluten-free, be sure to use a gluten-free Worcestershire sauce and serve on gluten-free buns.

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Crock Pot Pizza Casserole Freezer Meal

By Sharla Kostelyk

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It’s always hard to get an appetizing picture of a crockpot supper and this was no exception, but this casserole is really a kid-pleaser! I often make a gluten-free version of it, so I will be including that in my instructions below. This crockpot pizza casserole is also a freezer meal, so it saves time all around.

Having freezer to crockpot recipes on hand saves me so much time and sanity. This is one of the regular meals in my rotation. When I make it, I make two or four of these recipes at a time. The recipe below is for one meal, but if you want to make several at a time to freeze, then multiply the ingredients accordingly.

I find that most kids (mine included) are willing to try anything with “pizza” in the name. This meal is super kid-friendly because it has pizza flavors combined with a home-cooked comfort food feel.

If your kids won’t eat mushrooms and green peppers, you can either leave them out, or you can get a little bit sneaky. If you choose to go the sneaky route, just blend the mushrooms and green peppers into the tomato sauce. They’ll never know the veggies are there, but you’ll know they are getting more nutrients!

Crock Pot Pizza Casserole Freezer Meal Recipe:

2 cups of cubed ham
1/4 cup grated Parmesan cheese
1 cup grated mozzarella cheese
1/2 cup onion, finely chopped
1/2 cup chopped green pepper
10 oz. can chopped mushrooms (if your kids will eat mushrooms!)
28 oz. tomato sauce
2 tsp. Italian seasoning
1/2 tsp. red pepper flakes
2 cups small pasta

To make this into a freezer meal, mix all the ingredients except for the pasta in a large resealable freezer bag.

Place 2 cups of pasta in a medium-sized resealable freezer bag. Seal both bags and staple them together. Be sure to staple above the seal to avoid leaks. Lay flat in the freezer.

On the day you want to serve it, thaw and put the ingredients from the large bag into the crockpot and cook for 4 hours on low. Cook the pasta on the stovetop according to the package directions and drain. Stir the noodles into the casserole just before serving.

To make this gluten-free…

To make this gluten-free, ensure that you use gluten-free ham. Much of the ham sold in stores contains fillers that include gluten, so read the labels carefully. Use gluten-free pasta of course.

This recipe is very adaptable for those on gluten-free diets and we enjoy it just as much with the gluten-free pasta.

This freezer to crockpot pizza casserole is sure to become a meal that your family loves!

Pizza Casserole Variations:

This easy casserole recipe can be adapted based on your family’s tastes and preferences. Try these variations:

swap out the cubed ham for sliced pepperoni
use cooked ground sausage in place of the ham
replace the ham with browned ground beef
add a can of drained sliced black olives
put a Mexican twist on it by using a Tex Mex blend of cheese instead of the mozzarella and adding a splash of taco seasoning or taco sauce
make a Hawaiian pizza version by adding a can of drained pineapple tidbits in the last 10 minutes of cooking
make it cheesier by topping with extra grated cheese and some Parmesan

Other Kid-Friendly Recipes…

Pizza Casserole - from freezer to crock pot

Crockpot Pizza Casserole Freezer Meal Recipe

Course: Main Course

Cuisine: Italian

Keyword: casserole, Pizza

Servings: 6

: 361 kcal

Ingredients

2 cups of cubed ham
1/4 cup grated Parmesan cheese
1 cup grated mozzarella cheese
1/2 cup onion finely chopped
1/2 cup chopped green pepper
10 oz. can chopped mushrooms
28 oz. tomato sauce
2 tsp. Italian seasoning
1/2 tsp. red pepper flakes
2 cups small pasta

Instructions

To make this into a freezer meal, mix all the ingredients except for the pasta in a large resealable freezer bag.
Put 2 cups of pasta in a medium-sized resealable freezer bag.
Seal both and staple them together. Lay flat in the freezer.
On the day you want to serve it, thaw and put the ingredients from the large bag into the crockpot and cook for 4 hours on low.
Cook the pasta on the stovetop and stir the noodles into the casserole just before serving.

Recipe Notes

To make this gluten-free, ensure that you use gluten-free ham. Much of the ham sold in stores contain fillers that include gluten, so read the labels. Use gluten-free pasta.

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Christmas Ice Box Cookies

By Sharla Kostelyk

These Christmas Ice Box Cookies bring both the colours and flavour of the holiday season. I also like that the dough can be made days ahead or even frozen. This is such a nice feature given how busy this time of year gets.

These Christmas ice box cookies are one of my holiday favourites. With the candied cherries and pistachios, they look like bits of Christmas on a plate! Making the dough ahead of time and slicing before baking makes them all very uniform in size which makes them look even prettier.

Christmas Ice Box Cookies Recipe:

1 cup margarine
1 1/2 cups packed brown sugar
2 eggs
1 tsp. vanilla
3 1/2 cups flour
1 tsp. baking soda
1/4 tsp. salt
3/4 cup candied cherries, quartered
1/2 cup currants
1/4 – 1/2 cup finely chopped pistachios or other nuts (I use pistachios because of the colour)

In a large bowl, cream together margarine and sugar. Beat in the eggs one at a time and add the vanilla.

Stir the flour, baking soda and salt together and mix in. Add the cherries, currants and nuts. Mix and shape into round logs approximately 2 inches in diameter. Wrap the logs and chill overnight or for a few days. The dough can also be frozen.

When you are ready to bake them, slice the dough thinly. Arrange on an ungreased baking sheet and bake them at 375° for 6-7 minutes (until lightly browned). Cool.

Cookies make a perfect homemade holiday gift. According to a recent survey conducted by Becel, 3 out of 4 Canadians agree that DIY gifts are more thoughtful than store-bought gifts.

One of my favourite things about giving baked goods for Christmas is that the making of them is something that my kids can participate in. Granola Girl helped me with every step of making these Christmas ice box cookies from helping me cut the nuts to slicing the dough. I know that she will be beaming when she hands them to our friends and neighbours!

Inexpensive ideas for gifting cookies:

Place them in a mason jar and wrap ribbon around the lid. Attach a gift tag to the ribbon.
Wrap an empty Pringles can with decorative paper and fill with cookies before topping with a bow.
Buy a beautiful plate from a second hand store and deliver the cookies on the plate.
Place them in a gift bag decorated by your kids.
Create a cute paper bag and toothpick pouch.
Fill plastic cups and wrap with cellophane and tie with ribbon

What is your favourite holiday recipe to gift to others?

Christmas Ice Box Cookies Recipe

Ingredients

1 cup margarine
1 1/2 cups packed brown sugar
2 eggs
1 tsp. vanilla
3 1/2 cups flour
1 tsp. baking soda
1/4 tsp. salt
3/4 cup candied cherries quartered
1/2 cup currants
1/4 - 1/2 cup finely chopped pistachios or other nuts I use pistachios because of the colour

Instructions

In a large bowl, cream together margarine and sugar. Beat in the eggs one at a time and add the vanilla.
Stir the flour, baking soda and salt together and mix in. Add the cherries, currants and nuts. Mix and shape into round logs approximately 2 inches in diameter. Wrap the logs and chill overnight or for a few days. The dough can also be frozen.
When you are ready to bake them, slice the dough thinly. Arrange on an ungreased baking sheet and bake them at 375° for 6-7 minutes (until lightly browned). Cool.

No Rise Cinnamon Buns with Cream Cheese Drizzle

By Sharla Kostelyk

These no rise cinnamon buns are quick to make. This makes them the perfect thing to make for last minute visitors. They go well with tea or coffee. They also make a great Christmas morning breakfast since they require so little time to make.

Cinnamon buns are one of the first things that I learned to bake. They seemed like a big undertaking so I used to make the dough in my bread maker but over the years as my confidence has grown, I have tried many versions of cinnamon buns and haven’t found any yet that I don’t like because it’s hard to go wrong with delicious dough, cinnamon and sugar! What I like about this particular recipe is that they can be made much faster than my other recipes because you don’t need to leave time for them to rise and there is no yeast to contend with.

This recipe is based on one from my friend Jennifer’s mom who created it based on the dough in tea biscuits. I think that’s a pretty smart way to create a no-rise cinnamon bun for those times you’re in a hurry.

No Rise Cinnamon Buns Recipe:

2 cups all-purpose flour
1 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
½ cup cold butter, cut into Tablespoons
¾ cup cold buttermilk

For the filling:

1/2 cup softened butter
1 1/4 cups packed brown sugar
2 1/2 Tbsp. ground cinnamon
2 Tbsp. cornstarch

Preheat oven to 375°.

In a large bowl, mix the flour, sugar, baking powder and salt.

Cut in the butter with a pastry blender until there are pea sized pieces.

Add the cold buttermilk all at once and mix until the dough forms a ball.

Roll the dough onto a lightly floured surface, shaping into a large rectangle.

In a separate bowl, mix together the ingredients for the cinnamon filling.

Spread the filling evenly on top of the cinnamon bun dough, then roll the shortest ends toward each other.

Cut the cinnamon bun log into 2-3″ pieces and place them in a buttered casserole dish. I like to slice mine with a piece of string or dental floss as I find this saves time and makes less mess.

Bake for 18-22 minutes until golden brown.

Cream Cheese Drizzle Recipe:

2 oz. cream cheese, softened to room temperature
1/4 cup softened butter
1 teaspoon vanilla extract
1/2 Tbsp. corn syrup
1 teaspoon fresh lemon juice
1 1/4 cups icing sugar (also called powdered sugar)

While the cinnamon buns are cooling, whip together the cream cheese drizzle, adding more sugar if desired for a thicker drizzle or more corn syrup for a lighter drizzle.

These no rise cinnamon rolls are of course best served warm, but even if they are served once they have cooled, you won’t be hearing any complaints!

Some of our other popular recipes:

Zesty Zucchini Bread

No Rise Cinnamon Buns Recipe

Ingredients

2 cups all-purpose flour
1 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
½ cup cold butter cut into Tablespoons
¾ cup cold buttermilk

For the filling:

1/2 cup softened butter
1 1/4 cups packed brown sugar
2 1/2 Tbsp. ground cinnamon
2 Tbsp. cornstarch

Cream Cheese Drizzle Recipe:

2 oz. cream cheese softened to room temperature
1/4 cup softened butter
1 teaspoon vanilla extract
1/2 Tbsp. corn syrup
1 teaspoon fresh lemon juice
1 1/4 cups icing sugar also called powdered sugar

Instructions

Preheat oven to 375°.
In a large bowl, mix the flour, sugar, baking powder and salt.
Cut in the butter with a pastry blender until there are pea sized pieces.
Add the cold buttermilk all at once and mix until the dough forms a ball.
Roll the dough onto a lightly floured surface, shaping into a large rectangle.
In a separate bowl, mix together the ingredients for the cinnamon filling.
Spread the filling evenly on top of the cinnamon bun dough, then roll the shortest ends toward each other.
Cut the cinnamon bun log into 2-3" pieces and place them in a buttered casserole dish. I like to slice mine with a piece of string or dental floss as I find this saves time and makes less mess.
Bake for 18-22 minutes until golden brown.

Cream Cheese Drizzle Recipe:

While the cinnamon buns are cooling, whip together the cream cheese drizzle, adding more sugar if desired for a thicker drizzle or more corn syrup for a lighter drizzle.