Saturday, October 22, 2016
Thursday, October 20, 2016
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
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.
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
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
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
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! :)
10 Tortillas (I love the low-carb version)
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!)
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.
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!
Thursday, October 13, 2016
We're freezing salmon in a delicious teriyaki marinade today. My mouth is drooling as I type this recipe. Light and flaky salmon with a side of steamed broccoli, brown rice, and a fresh green salad. Okay, now I'm hungry!
Grilled Teriyaki Salmon
1/2 cup soy sauce (go for low sodium!)
1/2 cup finely chopped cilantro
2 T. peeled and minced fresh ginger
2 T. toasted sesame oil
2 T. rice wine vinegar
3 garlic cloves, minced
Pinch of cayenne pepper
1 lb. fresh salmon
1. Combine marinade ingredients in a small bowl
2. Place salmon gently in a large freezer bag (or two).
3. Pour marinade over top of salmon and freeze.
4. Thaw and grill, we like to grind some fresh black pepper on it as it cooks.
5. Garnish salmon with sesame seeds and cilantro or even a lemon slice and serve!
*This is a great marinade to keep on hand for chicken, fish, etc.
** Don't wanted to freeze this meal? Just make the marinade, place the salmon in a shallow baking dish and pour the marinade on top. Let set for up to 30 minutes and then grill.
***Missed any of the 31 days of freezer meals? Head HERE.