I made my first meal out of the slow cooker/freezer mass prep I did a few weeks ago. Right now they are taking up most of the space in my little apartment freezer (looks like a hotel mini bar fridge, but it's a freezer), so I just grabbed the first bag that had something appropriate for the weather in it: chicken fajitas.
There's not much to this one: chicken, onions, a red pepper, spices. I made a batch of wild rice to go with since I'm not a big fan of factory-made tortillas, and I don't know how to make my own.
A work friend gave me some English bacon she found on sale but didn't want, so I fried that up, sliced it, and sprinkled some on top of each serving.
It works well. The whole dish works well. People have been stopping me between the kitchenette and my desk and asking what's in my pyrex storage dish.
What I learned from this week's cook, freezer to slow cooker recipe No. 1:
- There might still be frozen bits in the bag, even after a 24 hour thaw in the fridge. That's all right. Everything will cook in the time prescribed (I used the upper end of the range given).
- Don't freak out over droopy vegetables. The flavour is still there, and the nutrients will be too if you use the liquid to season the rice.
One down, fifteen or so more to try...