Wednesday, April 3, 2013

Freezer to Crockpot Cranberry Lemon Pork Roast

Another successful freezer to crockpot recipe. This method is quickly becoming something to love. You don't always have 5-6 weeks without a kitchen like we are living through right now with our remodel, but everyone always has at least one day each week with some reason why preparing dinner just won't work into the schedule. This method of preparing quite a few meals all at once and then freezing them for later can help us eat healthier and stay within our food budget since we wont' be feeling the need to run out for take-out or fast food. I've decided I will probably keep a few of these meals in my freezer all the time even after the new kitchen is done.

  • Freezer to Crockpot Cranberry Lemon Pork Roast

  • 2-3 lb pork roast
  • 1 tsp ground ginger
  • 1/2 tsp dry mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1-2 tsp minced garlic
  • 1 16oz can whole berry cranberry sauce
  • 1 Tbsp lemon juice
  • 2 Tbsp cornstach (added later)

  • Place all ingredients into a gallon ziplock freezer bag except for the cornstarch. Label bag with instructions to add 2 Tbsp cornstarch just before cooking. Thaw before cooking. Dump everything into the crockpot. Mix cornstarch with a little cold water and add to crockpot. Cook on high for 3-4 hours or on low for 6-8 hours. Serve over rice.

    1. Do you think this would work with chicken?

    2. It would work great with chicken! I'd just use 2-3 lbs of chicken breasts or you could use a whole chicken.