Conclusion: The main reason I like prepared frozen meals is so when I don’t know what to make for dinner I have something ready. The problem with crock pot meals, is it still takes considerable planning because it takes HOURS to cook. This is a perfect meal to prepare and then SKIP the crock pot.
As you know, I attempted to make 9 crock pot meals in an hour. I fell short, but considered two hours (includes chopping and other prep) to be a reasonable compromise. I also loved that my kitchen was not a disaster afterwards. (For list of the recipes see: https://journeywithjewels.wordpress.com/2017/02/17/does-it-work-10-freezer-meals-prepared-in-an-hour/ )
If you have never frozen bell peppers, you should know they will be wimpy once thawed and no longer crisp. (If you know how to prevent this I would LOVE to know your secret) I was a little nervous about putting wimpy peppers in a crock pot for hours, thinking they might turn to mush (and my family was hungry and wanted food now!)
I microwaved the frozen ziploc for 2 minutes, flipped and one more minute, then I placed the food into the skillet. 30 minutes later, the meal was ready! YAY!
Now, it is time for the ultimate test: Did it taste good? Yes! The spices gave the meat, peppers, and onions very good flavor. Just as a reminder, I used pork instead of beef, but I feel like the meal would be equally delicious with either meat.
2-lb boneless beef chuck shoulder roast
2 bell peppers, sliced
1 small onion, sliced
2 cloves garlic, minced
1 tablespoon honey
Juice from 1 lime
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
Serve with warm tortillas, fresh sour cream and guacamole.