Freezer meal frenzy!

About 4 1/2 years ago I discovered the wonderful world of making freezer meals! I was a new mom to Jack and pregnant with Lucy. I decided I should learn how to make fabulous freezer meals in case of those emergencies. Sometimes emergencies are in the form of an evening where I am just too tired (or lazy) to cook), while others are true emergencies like I (mom) is sick so there are wonderful freezer meals for Chad (my hubby) to make quickly! Knowing that I have a few meals already prepped and assembled also puts my anxious mind at ease.

Prepping the Freezer bags paired with their Recipes

My favorite vegetable chopping knives!

I hadn't made many freezer meals in the past year other than large batches of spaghetti sauce, meatloaf, and sometimes soups. Of course I did make a ham and cheese quiche using my leftover Christmas ham (see Holiday Happenings post) But my slow cooker meals are the ones I like the best! Most of them are a lot of freshly chopped vegetables with a sauce and a protein. The best part is you can dump them into the slow cooker (even from a frozen state) and just let them do their magic! 

This past week I was down for the count with a horrible sinus infection. I had no interest in cooking dinner because I couldn't taste them anyways. My main goal last week was to breathe through my nose and to not go through an entire Kleenex box in one day.  While I was resting one day I came across some new freezer mealswhen perusing Pinterest. So I decided to make 5 new freezer meals which come in extra handy during the winter (especially on weeks like last week). By Saturday I was feeling much better so I took the afternoon to prep 5 relatively healthy slow cooker freezer meals. 

LOVE the look of freshly peeled carrots!

I LOVE recipes from New Leaf Wellness because they use very little (if any) processed foods and LOTS of fresh vegetables. None of their freezer meals listed as healthy contain condensed soups, added sugar, or anything that you can't find in your local supermarket. They are simple and delicious. 

I chose this link 31 Healthy Freezer Meals - New Leaf Wellness to check out what was on their list of 31 recipes. I only chose 5 because for us that is a sufficient number of freezer meals to have in the freezer. 

Here are the five recipes I chose from their list.

1. Crockpot Red Pepper Chicken Recipe

Yields: 3 servings per pound of meat

Ingredients

• 1-2 pound boneless skinless chicken breasts, fat trimmed
• 1-2 medium-sized red bell pepper, sliced
• 1 small yellow onion, sliced or diced
• 4 large garlic cloves, minced
• 1/4 cup extra virgin olive oil
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

Directions

• Combine all ingredients in crockpot and cook for 3-6 hours, or until chicken is cooked through and tender.

To Freeze and Cook Later

• Combine all ingredients in a gallon-sized plastic freezer bag. Remove as much air as possible and freeze for up to three months. To cook, thaw and add to crockpot. Cook on “low” setting for 3-4 hours in a 6-quart crockpot or 6-8 hours in a 4-quart crockpot.

Serve with brown rice and broccoli or a salad.  You can also shred the chicken and serve on a tortilla with cheddar cheese.  YUM. 

Crockpot Red Pepper Chicken (link)

2. Slow Cooker Cranberry Pork Roast

Yields: 4 servings

Ingredients

• 2.5 pound bone-in pork shoulder (sometimes labeled as a “Boston butt” or “pork butt”)
• 15oz can whole berry cranberry sauce (or half of this homemade cranberry sauce recipe)
• 1/4 cup honey
• 1/4 cup dried minced onion

Directions

1. Combine all ingredients in your slow cooker and cook on “low” setting for 6-8 hours or until pork shreds easily with a fork.
2. Remove bones and shred meat.

To Freeze and Cook Later

Combine all ingredients in a gallon-sized plastic freezer bag and freeze for up to three months.  When ready to eat, thaw overnight in refrigerator.  Add to slow cooker and cook on “low” setting for 6-8 hours or until pork shreds easily with a fork.  Remove bones and shred meat.

Slow Cooker Cranberry Pork Roast (link)

3. Slow Cooker Meatball Vegetable Soup

Yields: 8 servings

Ingredients

• 1 pound small meatballs (store bought or homemade)
• 24oz jar of pasta sauce (about 2.5 cups)
• 4 cups low sodium chicken broth
• 1 pound carrots, peeled and chopped
• 3 cups green beans, ends cut off and cut into bite-sized pieces
• 1 medium-sized zucchini, ends cut off and cut into bite-sized pieces
• 1 medium-sized yellow onion, diced (about 1 cup)

Directions

1. Combine all ingredients in slow cooker.
2. Cover, and cook on “low” for 8 hours or until veggies are soft.

To Freeze and Cook Later

Combine all ingredients (except chicken broth) in a gallon-sized plastic freezer bag.  Remove as much air as possible, seal, and freeze for up to three months.  When ready to cook, thaw in the refrigerator overnight and add to slow cooker with chicken broth.  Cook on “low” setting for 8 hours or until veggies are soft.

Slow Cooker Meatball Veggie Soup (link)

4. Make Ahead Freezer Chicken Fajitas

Yields: 6 servings if you use two pounds of chicken

Ingredients

• 1-2 pounds boneless skinless chicken breasts, cut into strips
• 3 medium-sized sweet bell peppers (I like a mix of red, orange, and yellow), sliced
• 1 large sweet yellow onion, sliced
• 2 large cloves of garlic, minced
• 1 tablespoon honey
• The juice from 1 lime
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes

To Freeze and Cook Later

1. Combine all ingredients in a gallon-sized plastic freezer bag and freeze for up to three months.
2. When ready to eat, thaw overnight in the refrigerator (or in warm water, if you forget).
3. Cook in large pan on stovetop for 10-15 minutes or until chicken is cooked through and peppers are tender.

Serve on tortillas or rice with your favorite fajitas toppings, like shredded cheese, salsa, and guacamole.

Make ahead chicken fajitas (link)

5. Slow Cooker Asian Chicken Lettuce Wraps

Yields: 6 servings

Ingredients

• 2 pounds of ground chicken (you can also substitute ground beef or ground turkey when they’re on sale at the grocery store)
• 1 medium-sized red bell pepper, diced
• 2 large carrots, grated (1 cup)
• 4 cloves garlic, minced
• 1/4 cup low-sodium soy sauce
• 1/4 cup ketchup
• 1 tablespoon honey
• 1/4 teaspoon crushed red pepper flakes

Directions

1. Add all ingredients to your slow cooker and cook on “low” setting for 4-6 hours or until chicken is tender.
2. Break apart chicken and serve.

To Freeze

Add all ingredients to a gallon-sized plastic freezer bag.  Remove as much air as possible, seal, and freeze for up to three months.  Thaw in refrigerator overnight and then cook in slow cooker for 4-6 hours on “low” setting.  Break apart chicken and spoon onto lettuce.

Serve on big pieces of iceberg or Boston bibb lettuce.  YUM.

Slow Cooker Asian Chicken Wraps (link) 

FINAL PRODUCTS! 5 finished freezer meals! 

Turkey and pasta soup

At Christmas time I am one of those gals that likes a good Christmas ham. However my husband gets a free fresh turkey from Yordy Turkey farms from his company. So the past few years we have had both! Typically we only have my parents over for Christmas Day and the kids don't eat that much. So I have to use the leftover turkey and ham meat in creative ways, as well as freezing a good portion for future meals! 

For the past two years I have been making a soup that is absolutely delicious! It uses some of the leftover turkey for a comforting, home cooked meal! In fact the first time we ate it was when our power was out for 5 days (in which I became very thankful for a generator). My parents came to stay with us for a few days since they didn't have a generator and this was the perfect hot meal to host them with. Because I couldn't find the pasta it called for (and I was sick of orzo) I substituted ditalini which is found in many minestrone soups. So choose a cold evening, pour yourself a hot bowl of this soup, and curl up by the fire! Enjoy! 

Turkey Pasta Soup

This is how you'll want to use your leftover turkey or chicken! Wee ones love this soup, and grownups almost always request second helpings.

Author: Chris Scheuer

Source: http://thecafesucrefarine.com/2014/11/turkey-pasta-soup/

Recipe type: Soup

Ingredients

• 2 tablespoon extra virgin olive oil
• ¾ cup finely chopped shallots, about 3 large shallots
• 3 medium celery stalks, diced
• 8 medium carrots, peeled and diced
• 12 cups low sodium chicken broth
• 2 medium bay leaves
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon sea salt, if you're using regular salt, start with a half teaspoon and add more, if needed.
• ¼ teaspoon freshly ground black pepper
• 1 ¼ cup Acini Di Pepe pasta*, You can also use pastina, orzo or Israeli couscous, also known as pearl pasta.
• 4 cups leftover turkey or chicken, diced, rotisserie chicken works great
• 1 teaspoon each finely chopped fresh parsley, rosemary and thyme

Instructions

1. Heat olive oil over medium heat in a large Dutch oven or pot. Add chopped shallots and cook for 2 minutes, stirring frequently. Add celery and carrots and cook for another 3-4 minutes, stirring frequently.
2. Add the 12 cups of broth, bay leaves, 1 teaspoon fresh rosemary, salt and pepper. Bring soup to a boil then reduce to a steady simmer and cook, uncovered for 20 minutes.
3. Remove bay leaves and add the Acini Di Pepe pasta. Stir and return to a simmer. Cook for 8-10 more minutes, or until pasta is tender.
4. Add diced turkey (or chicken), parsley, rosemary and thyme. Stir well and remove from heat. Taste and add more salt and pepper, if needed. Cover and allow soup to sit for 15 minutes before serving. This allows the flavors to meld.

Notes

* Acini Di Pepe are tiny, round Italian pasta, commonly found at many larger grocers. Acini Di Pepe are often used in Italian wedding soups and are also wonderful in salads. For this Turkey Pasta Soup, the Acini Di Pepe are cooked right in the broth and add a magically delicious and comforting flavor and texture. If you can't find Acini Di Pepe, pastina, Israeli couscous or orzo will also work, though our favorite is definitely the Acini Di Pepe.

Slow Cooker Tuscan chicken and white bean soup

You know that feeling when the nights become cooler all of a sudden? The evenings get darker earlier... all signs pointing to fall approaching! I had a night like that the other night. When that happens the first thing that I want to eat is a comforting homemade soup. I really want to expand my soup repertoire this year so I chose a new recipe called Slow Cooker Tuscan Chicken White Bean soup. Any soup I can make in the slow cooker is a win-win in my book. If I put the work in at the beginning then I get to just sit back until the final step in serving it up. I am also win with the slow cooker because I can smell the deliciousness coming from it throughout my house all day! YUM! This recipe delivered that satisfying comfort food feel without the unhealthy elements. It was a very nutritious filling soup. The recipe calls for fresh Parmesan cheese on top but I substituted fresh shredded mozzarella from my cheese grater. It was definitely a good choice.  You can also prep this ahead of time into a delicious freezer meal!

Slow Cooker Tuscan Chicken and White Bean Soup

Didn't this turn out to be a delicious looking soup?!

PREP TIME

20 mins

COOK TIME

8 hours

TOTAL TIME

8 hours 20 mins

Serves: 6

INGREDIENTS

·                        2 (15-oz.) cans white beans, drained and rinsed

·                        1 (15-oz.) can fire-roasted diced tomatoes (do not drain)

·                        2 cups sliced carrots

·                        1.5 cups diced celery

·                        ½ cup diced white onion

·                        1 garlic clove, minced

·                        2 bay leaves

·                        1 tsp. dried oregano

·                        1 tsp. dried thyme

·                        1 tsp. dried rosemary (crush in hand)

·                        ½ tsp. salt

·                        ¼ tsp. pepper

·                        1 (32-oz.) box chicken broth

·                        1.5 lbs. boneless skinless chicken breasts

INSTRUCTIONS

To make this into a freezer meal:

1.                Place everything into a gallon-sized Ziplock bag, squeeze out air before sealing. Freeze for up to a month. Thaw in fridge for 36 hours, then follow cooking directions below.

Cooking instructions:

1.                Add everything to the slow cooker. Cover and cook on LOW for 8 hours. Discard bay leaves. Shred the chicken with two forks right in the slow cooker. Serve topped with parmesan cheese. Enjoy!