Monday, October 24, 2016

Stuffed Green Pepper Soup :: 31 Days of Healthy Freezer Meals

We love Stuffed Green Peppers. It's the perfect fall and winter comfort food. Sometimes (i.e. most days) I don't have the time to make the full recipe, which is why one day I thought maybe I could turn the flavor of stuffed green peppers into a soup. It's now one of my favorite fall and winter soups that's just as tasty as the original, but in a "dump and simmer" form. When I started trying freezer meals I wanted to include this one as a freezer alternative. So here it is - Stuffed Green Pepper SOUP!

Stuffed Green Pepper Soup


2 large green peppers, chopped
Pinch of salt
3/4 lb. ground beef
1 small onion, chopped
1 14.5 ounce can diced tomatoes
2 T. Worcestershire sauce
1 tsp. oregano
1- 2 cans beef broth
Cooked rice (for the day you eat this meal)


Brown ground beef with onion and if freezing set aside to let cool.

Place chopped green peppers, salt, diced tomatoes, Worcestershire, oregano, and beef mixture into a freezer bag. Freeze.

Thaw when ready to make and place beef mixture into a large pot on the stove. Add 1-2 cans of beef broth and here's where I just eyeball it - I usually add what broth I have and add water until it looks like enough for our family. Roughly it comes out to 2 cans of broth and 3 cups of water.

Let simmer for 1-2 hours. I used to add rice while it cooks but I never liked how the rice turned out. Sometimes it was over cooked, sometimes it was under cooked. I much prefer to just add cooked rice to the pot right when we serve.

Saturday, October 22, 2016

Chicken Skewers with Peanut Dipping Sauce :: 31 Days of Healthy Freezer Meals

  • Chicken Skewers with Peanut Dipping Sauce


    1 lb. chicken breasts
    Soy sauce

    1/4 cup peanut butter
    2 tsp. lime juice
    1/4 cup soy sauce
    1/2 cup water 


    Cut chicken breasts into thin strips and weave onto wooden skewers.
    Sprinkle skewers lightly with salt and pepper.
    Place skewers in a large freezer bag. (You’ll probably want to double bag these in case the skewers try to poke through.)
    I throw a couple dashes of soy sauce in the bag with the chicken and then freeze

    Make the peanut dipping sauce on cooking day. Combine the peanut butter, lime juice, soy sauce, and water into a bowl and mix well. Add more water if necessary if you prefer a thinner dipping sauce.

    Thaw and grill skewers, serve with peanut dipping sauce.

Thursday, October 20, 2016

Lemon Pepper Chicken :: 31 Days of Healthy Freezer Meals

This recipe is super quick to prep and freeze and super quick to cook once thawed! You could cook this in a skillet, grill pan, or even grill.

Lemon Pepper Chicken


2 cloves garlic, minced
4 tsp. lemon pepper seasoning
1 tsp. paprika
2 T. olive oil
1 lemon, juiced
1 tsp. salt
1 tsp. oregano
4 chicken breasts

lemon - for garnish


Mix together all the ingredients in a large freezer bag and freeze.

Thaw and grill (or cook in a skillet on the stovetop) for 5 - 6 minutes per side or until cooked through. Garnish with lemon wedges and serve. 

Throw together a fresh veggie salad and steam some broccoli and have the perfect meal ready in minutes.

**Missed any of the 31 freezer meals? Find them all HERE!**

Tuesday, October 18, 2016

Slow-Cooked French Dips :: 31 Days of Healthy Freezer Meals

Oh how I love this recipe. The aroma of the beef cooking all day is amazing and it tastes just as good as it smells! If freezing, I thaw this meal the day before so it's completely thawed before throwing it in the slow cooker in the morning. I will say though that this recipe is easy enough that I don't always freeze it in advance.


1 chuck roast (3-4 pounds)
1 onion, sliced
3/4 cup soy sauce
10 whole black peppercorns
1 T. rosemary
1 T. garlic, minced
2 tsp. beef broth concentrate *

Whole wheat buns
Cheese, sliced **

   * Lets talk about this "beef concentrate" for just a second. Several different recipes I have seen for French Dip use a beef bouillon cube. I've used it before but I instead like Kitchen Accomplice brand of reduced sodium beef broth concentrate. It's low in salt, non-gmo, and all natural. If you can find a healthier alternative to a bouillon cube use it, but using the cube is fine too.

   ** I personally don't typically use cheese, but family loves to put pepper jack cheese on theirs.


If you are freezing this recipe place the soy sauce, peppercorns, rosemary, garlic, and broth concentrate in a freezer bag. Mix together in the bag and then add the roast and onions. Freeze.

If not freezing, place the roast and onions in a slow cooker. Mix together the soy sauce, peppercorns, rosemary, garlic, and broth concentrate together and pour over meat. Add enough water to cover the roast.

Cook on low 8-10 hours, until you are able to shred the meat with a fork.

Shred the roast and serve on whole wheat buns. Top with onions and cheese if preferred.

We put the remaining juices from the slow cooker into little bowls for dipping.

**Want more recipes? Find all of the October freezer recipes HERE!**

Monday, October 17, 2016

Cuban-Style Pork Chops :: 31 Days of Healthy Freezer Meals

Cuban-Style Pork Chops


4 pork chops
1 small onion, cut into eights
2 large cloves of garlic, roughly chopped
3/4 c. orange juice
3 T. lime juice
1 T. lime zest
1 t. oregano
1 T. olive oil
1 tsp. salt
1/2 tsp. black pepper

1 cup cilantro, chopped (Add to the freezer bag on the day you thaw this meal.)


1. Place pork chops, onion, and garlic in a freezer bag. Whisk remaining ingredients except the cilantro and pour over the pork chops. Freeze.

2. When ready to make, remove from freezer and thaw. Add 1 c. chopped cilantro to the bag as it thaws and marinates.

3. When thawed completely, grill 8-10 minutes per side, or until cooked completely through. Let rest about 5 minutes before serving.

**Missed any of the 31 days of freezer meals? Head HERE.**

Sunday, October 16, 2016

Chicken Chili :: 31 Days of Healthy Freezer Meals

Chicken Chili


2 freezer bags (Because this recipe gets pretty full, I recommend 1 freezer bag for the chicken and 1 freezer bag for everything else.)


3-4 chicken breast, cubed
1 onion, chopped
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 8oz can tomato sauce
1 10oz package frozen corn
3 10oz cans diced tomatoes with chilies 
1 package Taco seasoning (I prefer to pull out some homemade taco seasoning)
1 T. chili powder


1. Combine all ingredients except the chicken and cilantro into one freezer bag. Mix it well in the bag.

2. Place cubed chicken in the second freezer bag. Label and freeze.

3. Thaw. Place both chicken and tomato ingredients in slow cooker. Cook about 6 hours on high. 

4. Serve with fresh chopped cilantro, cheese, avocado, plain greek yogurt, and tortilla chips on the side.

Saturday, October 15, 2016

Chicken Enchiladas :: 31 Days of Healthy Freezer Meals

Okay. Here's the deal. I know the title of these 31 days of recipes includes the word "healthy." But...I'm changing things up just for today because my kids have been BEGGING for this recipe. The conversation literally went like this.

Child: "Remember when we used to each those yummy enchiladas - before we started eating all healthy?"

My mind went to those enchilada days quickly and my mouth began to water. Yep - my son was right. Those are delicious. I wondered if I could tweak the recipe a bit to make it even slightly healthier. I substituted plain greek yogurt for the sour cream, used low carb tortillas, and still had a delicious version of our former favorite meal.

Will we eat this recipe once a week? It's easy enough I'd love to, but this cheese loaded recipe will only make the cut once in a while.

This recipe is a "partial freeze" recipe. We'll talk about prepping the actual enchilada part of the recipe ahead of time and freezing but the sauce is still made the day you bake it. Don't let that fool you. It's SUPER EASY. This used to always be my quick go-to recipe when last minute guests were coming for dinner.

Here it goes... Day 15 of 31 Days of Healthy Freezer Meals - with a little added kid friendly fat for a special night! :)

Chicken Enchiladas

10 Tortillas (I love the low-carb version)

2 cups cooked and shredded chicken (You of course can cook your own chicken but pick up a rotisserie chicken for a SUPER EASY way to get this done fast! Costco rotisserie chickens are so affordable for a pretty big bird.)

2 cups shredded cheese (We're getting lazy with the chicken but not with the cheese. Shredding your own is a must!)

3 T. butter

3 T. flour

3 cups chicken broth

1 cup plain greek yogurt

1 4 oz. can of green chilis (This will not make your recipe hot. Just adds great flavor!)


Freeze ahead:

1. Combine shredded chicken and cheese in a large bowl.

2. Fill 10 tortillas with chicken and cheese mixture, place rolled tortillas in a 9x13 metal baking dish or disposable baking tin.

Baking day:

1. Thaw frozen enchiladas.

2. Melt butter in a saucepan, stir in flour, and cook for 1 minute.

3. Slowly add the chicken broth and cook until thick and bubbly.

4. Remove from heat and add the greek yogurt and green chilis.

5. Pour over tortillas and top with desired amount of shredded cheese.

6. Bake at 350 degrees for 20-30 minutes.

Garnish with salsa, cilantro, green onions, whatever you want!