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Help us to celebrate Family Meals month. Prepare these healthy and delicious freezer meals to feed your family for the week. Each recipe makes enough to feed a family of 4.
Crockpot Italian Beef and Veggies
•2 pounds boneless beef chuck shoulder roast
•16oz bag of California mix vegetables (broccoli/cauliflower/carrots)
•3 tablespoons extra virgin olive oil
•2 tablespoons red wine vinegar
•2 cloves garlic, minced
•1 teaspoon each: onion powder, thyme, basil, oregano
•½ teaspoon salt
•¼ teaspoon pepper
Combine all ingredients in a gallon freezer bag, shake to mix then freeze. The night before transfer to refrigerator and thaw overnight.
Dump contents into slow cooker. Cook on high 4-6 hours or low 8 hours.
4-6 chicken breasts, cut in large pieces
2 cups chicken broth
20 oz. can pineapple chunks
1/4 cup white wine vinegar
2 Tbsp. brown sugar
2 Tbsp. soy sauce
2 garlic cloves, minced
1 green bell pepper, diced
3 Tbsp. cornstarch
1/4 cup water
Mix all ingredients together in freezer bag, shake to mix then freeze.
Thaw overnight in the fridge. Dump into slow cooker. Cook on high 4-6 hours or low 8 hours. Serve over wild rice or a bed of lettuce.
Crockpot Mexican Quinoa Tacos
1 cup quinoa
1 cup chicken stock or vegetable broth
2 bell peppers, chopped
1 small onion, diced
1 can (15 ounces ) black beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes in tomato juice*
1 can (10 ounces) enchilada sauce**
1 can (15 ounces) corn, drained
3 tablespoons or 1 packet (1.25 ounces) taco seasoning***
Tortillas of choice
Top with your favorites: queso fresco cheese, diced avocado, cilantro, fresh lime
Slow Cooker Pork Chops with Apples & Sweet Potatoes
4 boneless pork chops
2-3 sweet potatoes, peeled and quartered
3 apples, peeled and sliced
½ onion, diced
3 tbsp cup brown sugar
3 Tbsp balsamic vinegar (optional)
Salt and pepper
Add all ingredients to the freezer bag and freeze. Thaw the slow cooker pack in the refrigerator overnight, or in a bowl of warm water for about 30 minutes. Cook on high for 6 hours or low for 8 hours.
3 lbs boneless skinless chicken (thighs or breasts)
1 14oz can diced tomatoes
6 tbsp tomato paste
1 14 oz can tomato sauce
2 bell peppers, chopped
1 cup frozen or canned corn
1 packet taco seasoning
1 can black beans, drained and rinsed
2 medium onions, chopped
1 tbsp ground cumin
2 tbsp dried oregano
4 cloves garlic, minced
Combine all ingredients in a one gallon freezer bag and freeze. When ready to cook, thaw bag and empty into crockpot. Set crockpot on low for 6 hours or until chicken is done.
Serve over rice, quinoa, or over lettuce with grated cheese and avocado for a tex-mex salad.