5 Freezer Meals: Healthy Food for Your Busy Work Week

Shopping List Produce 8 cloves garlic, minced 5 bell pepper 3 ½ onion 2-3 sweet potatoes 3 red apples Spices 4 tsp Italian seasoning 2 Tbsp Oregano 1 Tbsp Ground Cumin Salt and Pepper Dairy/Meat/Frozen 5 lbs chicken breasts 2 lb boneless beef chuck shoulder roast 4 boneless pork chops 16 oz bag California mix vegetables General 3 Tbsp extra virgin olive oil 5 Tbsp balsamic vinegar ¼ c white wine vinegar 5 Tbsp brown sugar 2 Tbsp soy sauce 3 c chicken broth 20 oz can pineapple chunks 3 Tbsp cornstarch 1 c Quinoa 2- 15oz can black beans 2- 14.5oz can diced tomatoes 1- 6oz can tomato paste 1- 14oz can tomato sauce 1- 15oz can enchilada sauce 2- 15oz can corn 2 packet taco seasoning 5- 1 gal Freezer bags

 

 

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

Directions

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.

Hawaiian Chicken

• 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

Directions

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

Directions

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.

Tex-Mex Chicken

• 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.

 

See all the great products we used to make these meals! CLICK HERE.