Many of the good ones imo are simple. Bag up the veggies onions celery carrots etc put on top of meat, Chicken breast, cubed beef, roast, dump and add broth. I am not into really fancy cooking and recipes. Oh and add the seasoning in with veggies. Change the bags up a little too make it different but still easy to mix and match. Cabbage carrots and potatoes with pork roast sound good to me right now

I freeze almost everything I cook for leftover days. And I don't use canned soups. So whenever I see canned soup in a recipe, if it needs sauce, I make the sauce. https://www.radacutlery.com/blog/mother-sauces-introduction-video/

What kinds of food appeal to them, is the important question!!

Casseroles are my favorites, whether crockpot or in the oven so I make tons of them--.

Pot roast. (I don't care for the potatoes/carrots version, so make ours with lots of onions and mushrooms and throw in peas at the end.) Tuna casserole made with bechamel sauce (though I more often use creamed corn as the "sauce"); and cheese and peas added, with buttery Ritz crumbs on top (best in the oven, but can do crockpot.

Chicken and noodles.

Stew

Hearty cream-of-potato soup

Vegetable beef soup or hamburger/vegetable soup

Spahetti with meat sauce

As a single person, freezing half (or more) of a casserole in foil pans is fantastic. I've ordered single serving sizes from Amazon or used loaf pans. Or, line your dish with parchment, fill, and freeze, then lift the frozen casserole out and wrap it. Drop it back into the dish when you want to thaw and bake. I can never eat a whole casserole myself before I get sick of it.

Making my own sauce instead of using cream of soup was a game changer for me. Once you master it (I'm still practicing), you can vary the flavors wildly. Also, using a grocery store roast chicken is a shortcut I am not shy about admitting to. Makes things so much easier. And frozen veggies. Pea/carrot/corn mix, and peas. Also mushrooms. I buy when they're on sale, cook them down in butter and shallot or onions, and freeze on a cookie sheet. I'll pull them out when I'm making a casserole, need a mushroom sauce, an omelet, or mushroom toast.

Okay, now I want a chicken noodle casserole.

That's how I cook, too Rebecca! Although I do often freeze in plastic baggies flattened down, then they thaw fast. I sometimes just LOVE a rotisserie chicken from the store--I admit to that, too, and then I can use the carcass for broth. And I buy a lot of mushrooms--at least two small boxes every time go now on our 2-week shopping trips; and peppers, too (now that I'm out of frozen bells), and do the same thing as you do. Yes, I love making my own sauce, too. You know I was single for 30 years. . . the one thing I COULD eat every day for dinner were tacos! I'd make up the hamburger, and slice up the lettuce and onions, grate the cheese--could actually love eating tacos every night for supper for several days. I get I ate tacos for one week out of every four. Otherwise, since I worked long hours, I'd go nuts cooking on the weekends--usually all day Saturday--would make 3 four dishes, then freeze them all in individual portions. Jambalaya was a favorite--lasagna, meatballs, enchiladas (they're a perfect frozen dish) and so forth.

That's how I cook, too Rebecca! Although I do often freeze in plastic baggies flattened down, then they thaw fast. I sometimes just LOVE a rotisserie chicken from the store--I admit to that, too, and then I can use the carcass for broth. And I buy a lot of mushrooms--at least two small boxes every time go now on our 2-week shopping trips; and peppers, too (now that I'm out of frozen bells), and do the same thing as you do. Yes, I love making my own sauce, too. You know I was single for 30 years. . . the one thing I COULD eat every day for dinner were tacos! I'd make up the hamburger, and slice up the lettuce and onions, grate the cheese--could actually love eating tacos every night for supper for several days. I get I ate tacos for one week out of every four. Otherwise, since I worked long hours, I'd go nuts cooking on the weekends--usually all day Saturday--would make 3-4 dishes, then freeze them all in individual portions. Jambalaya was a favorite--lasagna, meatballs, enchiladas (they're a perfect frozen dish) and so forth.

Amy, I saw these two recipes recently and they look easy to make in a crock pot. (They are more Asian influenced dishes, so I'm not sure it suits their palete.)

https://nomnompaleo.com/post/111934821818/pressure-cooker-kalua-pig

https://nomnompaleo.com/2017/03/27/20170327instant-pot-pressure-cooker-korean-short-ribs

Also, these are two websites I use for recipes.

https://www.halfbakedharvest.com/category/recipes/quick-easy/slow-cooker-recipes/

https://www.jamieoliver.com/recipes/category/dishtype/slow-cooker-recipes/

Hope it can give you some ideas. :)

That's an awesome site, Eileen. . . the halfbaked harvest one! Nice. I'm familiar with Jamie Oliver's.

Thank you all. I just have to figure out logistics now. I should have my daughter come over and help me prep, put them on ice and drive to Bartlesville. I just don't have room in our freezers to freeze that much. I don't know what my folks have in their freezer either. Wonder if my sister has extra room.

Meatloaves freeze well too. Baked or raw. You can take it out of freezer and put in frig to thaw and bake. There is a crock recipe for it too.

I have to go see Eileen's links! A good recipe is worth a LOT!

Here's recipe for pumpkin/squash soup. It is one of our new favorites. The link is to a blog post, about it, when we had only made it twice. Since then, I've learned that I really like to add carrots, and sometimes potatoes. The last batch, instead of ham or chicken, I used some bacon. We LOVE this soup!

Pumpkin Soup @ HomesteadingEdu

The other day I added about two cups of cooked squash to a venison stew. No one would have guessed, but it was good!

George

I like what you did with the soup, George. Interesting that you didn't use any milk or cream. It sounds almost "savory," rather than sweet? I will try this if I remember to get the Seminoles planted. (And I'd forgotten all about them until you posted this.) Oops, another seed to order.

I was thrilled he didn't use dairy!

As much as I love dairy, I'm learning quite a bit about making stuff without eggs or dairy. Jerreth has developed a bad allergy to both things. So, we're adapting. I've also figured out how to make really great pancakes without any milk or eggs. They're so good, that most people wouldn't even know.

The pumpkin soup has a wonderful, slightly sweet, spicy flavor. It's more like "food" than desert. It warms ones stomach, and is absolutely wonderful on a cold night. Jerreth told me the other day that she could eat and enjoy it once a week, which was her tactful way of warning me not to make it day after day, as I would otherwise do!

I'm processing squash as fast as I can, right now. That last cold spell caused freeze damage on some of my stored squash. So, I'm cooking them and freezing in 3 cup servings, perfect for atole, soup or pie. (Oh, and I have figured out how to make a delicious pumpkin pie without egg or dairy :)

George I would love that pie recipe. I can not tolerate eggs or dairy at all. Especially eggs and it makes me sad since I like them so much. Great idea to freeze that rtu squash

I should have said how sorry I am that Jerreth has these problems. I am lactose intolerant, and quite honestly, I don't know if I could live without eggs! I can do a sprinkle of cheese, even a little (guilty pleasure) pimento cheese spread. But too much of "a little here and a little there" and I will pay for it.

Kim, I sent you a dropbox link for that recipe via Gardenweb message.

Amy, I feel for you. We have a daughter who is lactose intolerant. I believe there are different degrees of lactose intolerance. Some folk, who are lactose intolerant, seem to be able to tolerate goat milk. Some can't. One of our daughters is lactose intolerant. She seems about like you are. She's happy, though, that she can tolerate hard cheese, such as Gouda. The lactose in those cheeses has been consumed by the fermentation process. But my wife, now that's different. It's not the lactose that gets her. It's the protein of the milk.

I have used coconut milk in my pumpkin soup. It is tasty! Amy, look up "easy freezy" meals on FB. It should give you some ideas. It is a meal planning service, but you could follow for ideas. I have been monitoring it myself. It seems expensive for what it is, but people rave about it.

Potato soup using the frozen hashbrowns (the little squares) is my favorite shortcut. Super easy.

I made what must be an indian dish yesterday in my instant pot, but could as easily be made on stovetop or crockpot. Frankly it tasted different and I would have almost been happy to eat the leftovers for breakfast.

Brown chicken (thighs recommended, but I had breasts) in skillet.

Transfer to other cooking (as above)...add a can of coconut milk, tsp of chopped fresh ginger, tsp of cumin, salt and pepper to taste (or not), 1 can diced tomatoes, 1/2 cup chicken stock, 1/3 cup white wine, cup of uncooked rice (white cooks faster), 2 tbsp sugar (I think I might put sugar in when close to done..to prevent scorching...but I put in first)

On instant pot, put it on 'rice' setting and let steam release naturally.

On stove top, do as seems best to you to get rice done.

I am chuckling here, because my dad is a 91 year old meat and potatoes Minnesotan. I'm not sure he would eat pumpkin soup or Indian food. But I certainly will.

I think it's worth trying...at least for yourself. If you like Thai food, you will probably like it. Frankly a little lemon grass would shift it firmly into Thai cooking, I think.

That's why it's good that I mentioned "sneaking" it into a stew, and that we couldn't tell it was in there! My dad is renowned for his limited diet, but I am positive, if given the chance, I could sneak it past him.

Yeah, due to military service, my father always despised anything oriental. However, he loved something I cooked that was clearly chinese, until told it was so. Then he wouldn't eat it anymore (lesson there).

Haha, Eileen.

That reminds me when mom would make hamburger helper hide the box in the trash and call it whatever casserole. And my dad would eat it. If only he knew.

LOL Like I'd be more apt to try crawfish than a mudpuppy?! This isn't the same thing, but surely I can make it be: my oldest son was a very picky eater. I fixed a stacked pancake with chili recipe once when he was about 9. He eyed it suspiciously and then eyed ME suspiciously and asked, "Is this a REAL recipe or one you made up?" (In hindsight, he was right--it was horrible!)

Hamburger helper ha ha ha ha ha! Daughter looked at boyfriend and said you can't cook it that way. She absolutely could not understand that concept. DH forbid such things. Ha ha ha ha ha ha!

I've loved to cook since I was about 11. During my teens I also hunted and trapped quite a bit and got into cooking game. My dad would hardly eat anything I fixed unless he could see the meat wrapper first.

Interestingly, when I was smaller yet, he would grow everything imaginable in the garden. He loved to grow all kinds of stuff. Then he'd put me on a guilt trip if I didn't eat EVERYTHING (telling me about his blisters, etc.). I was 11 before I realized that he wouldn't eat most of what he grew. But by then, I'd taken after my mom, and learned to like just about everything.

Funny stuff, George. That's kind of how I am, like your Dad--only with the veggies--I was raised eating venison, elk, rabbit. And will generally try any meat at least once. I'm now growing all this stuff, and so now am going to have to begin eating it! Potatoes, onions, garlic, tomatoes and peppers, no problem. Carrots, beets, brassica, no problem. Lettuce. . . .mmmmm. Peas and beans wouldn't be a problem if someone would harvest them for me. lol Summer squash, YAY. And I love winter squash and the sweet potatoes. But Garry's the fuddy duddy on these. Still, we've had sweet potatoes a few times, and he's said he's good with them now.

I do love the cooking, too.

Not a crockpot meal, but I do have a butternut squash and a chicken co-roasting in the same oven right now..for lunch. It's nearly as start it and forget it as a crockpot. Both should come out in 1.5 hours and be tender as desired.

How about a (mild, if they need that) chili verde? Pork loin, cubed and braised; sauteed chopped onions and sweet peppers; a few spices; and salsa verde (or blendered tomatillos); some garlic & salt (use the salt that is half potassium-salt -- since the sodium problem is in part imbalance of those anyway). It's a bother to prep (due to the braise/sautee) but once prepped, all the ingredients freeze well, throwing it in the crockpot is how I cook it anyway, it's basically "meat with a watery sauce" in nature so it's very filling but can be dropped onto anything else (e.g. rice, beans, pasta). It's low-sugar naturally, and only has the sodium or msg you add.

PJ

I love chili verde, PJ; we have it every now and then. I use a pork shoulder roast because that's how I learned. :) We buy tomatillos for the verde sauce, onions, of course, lots of Mexican spices. One great thing I've recently glommed onto is chopping bunches of onions/celery/pepper/carrots/mushrooms and throwing a typical recipe's amount in sandwich baggies and tossing them in the freezer. I might spend one whole afternoon doing that. (I saute them lightly before freezing.) The reason I started was so nothing would spoil before I got it used. But it's so GREAT not to have to prep every single time I use any of those--and I use all of them a LOT!

Oops, I got confused on threads. . . I forgot this was the one about Amy's folks! lol. I was thinking FOOD. . . sorry for butting in, Amy! :)

LOL! I do some bulk prep/cook too. Amy won't mind! Hi Amy! :-)