Beef Pot Roast :: 31 Days of Healthy Freezer Meals

This is comfort food at it's finest. Maybe it's because the leaves are golden and falling from the trees but I am so ready for a good pot roast. This meal always makes me think of Sunday afternoon dinner growing up. To stay on track with my heathy eating I tend to skip the potatoes when I eat this, but my kids LOVE the potatoes so I throw them in.

Beef Pot Roast

Ingredients:

1 chuck roast (3-4 pounds)

1 lb carrots, peeled and cut up

2 lb potatoes, peeled and cut up

1 onion, peeled and cut into quarters

1 cup beef broth (for cooking day)

2 T. steak seasoning blend

1 T. salt

1 T. thyme

1 T. rosemary

Directions:

Combine seasoning in a large freezer bag. Add meat, close the bag, and rub seasoning onto meat.

In a separate bag combine the vegetables and freeze.

Thaw and throw both the meat and vegetables into a slow cooker. Pour in the beef broth.

Cook 6-8 hours or until done.

Serve with a salad and fresh bread for the kids and call it good!

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

• 
  
  
  
  
  Chicken Skewers with Peanut Dipping Sauce
  
  
  Ingredients:
  
  
  1 lb. chicken breasts
  Salt 
  Pepper
  Soy sauce
  
  
  1/4 cup peanut butter
  2 tsp. lime juice
  1/4 cup soy sauce
  1/2 cup water 
  
  
  Directions: 
  
  
  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.
  
  
  
  
  

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

Ingredients:

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

Directions: 

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!**

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.

Ingredients:

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.

Directions:

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!**

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

Cuban-Style Pork Chops

Ingredients:

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.)

Directions:

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.**

Chicken Chili :: 31 Days of Healthy Freezer Meals

Chicken Chili

Supplies:

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

Ingredients:

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

Directions:

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.

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!)

Directions

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!

Grilled Teriyaki Salmon :: 31 Days of Healthy Freezer Meals

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

Ingredients:

Marinade:

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

Directions:

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.

Freezer Meatballs :: 31 Day of Healthy Freezer Meals

It's time for meatballs! This is a pretty large batch of meatballs but I'd still suggest doubling this recipe - you can never have too many meatballs ready and on hand for all kinds of recipes.

Ingredients:

2 lb ground beef
2 eggs, beaten
2/3 cup whole wheat breadcrumbs
2/3 cup grated parmesan cheese
1 cup minced carrot (about 4 carrots)
6 garlic cloves
3 tsp. red wine vinegar
3 tsp. soy sauce
2 tsp. italian seasoning
1/2 tsp. salt
Crushed red pepper flakes (to taste)

Directions:

1. Preheat over to 425 degrees and grease a baking sheet with olive oil.

2. In a large bowl, combine all the ingredients and mix well. (Come on, mixing with your hands is required!)

3. Roll the mixture into golf ball sized meatballs and place them in rows on a baking sheet.

4. Bake 9-11 minuted or until cooked through.

5. Once they are cooled, line the meatballs on parchment paper covered baking sheets and freeze. Once the meatballs are completely frozen taken them out of the freezer and divide up into freezer bags.

We make spaghetti sauce from our garden yearly and freeze that as well. On spaghetti day, I simply pull out the meatballs and frozen sauce in the morning to thaw and heat them up for dinner! I'd serve them on fresh cooked whole grain pasta or our favorite was is on cooked spaghetti squash or zucchini noodles. Yummy!

Pulled Pork :: 31 Days of Healthy Freezer Meals

Here's another recipe I love to double - one for the day of and freeze the second for later in the month. I like recipes like this that have a homemade spice and sauce so I know exactly what's going in the meal - this is better than any spice pack you'd buy at Walmart!

Ingredients:

3 T. paprika
1 T. salt
2 tsp. ground black pepper
1/2 tsp. cayenne pepper
1 tsp. garlic powder
1/2 tsp. thyme
1/2 cup honey
1/4 cup red wine vinegar
3 T. olive oil
1 onion, peeled and cut in half
3 - 3 1/2 lbs. port shoulder, cut in half

Directions:

1. Combine the spices in a bowl.

2. Pour in the honey, vinegar, and olive oil. It will for a paste.

3. Place onion in freezer bag, top with spice paste and then add the pork. Freeze.

4. Thaw and cook on low 7-8 hours or until meat is tender enough to shred with a fork.

*If you are not freezing and choose to cook the pork right away, place onion in the bottom of a slow cooker. Place pork on top and cover pork with the spice paste. Cook as directed above.

Beef Fajitas :: 31 Days of Healthy Freezer Meals

Slow cooked steak fajitas? Yes please! Lets kick your Taco Tuesday menu up a notch!

Slow Cooked Beef Fajitas

Ingredients:

1 1/2 lbs. flank steak
2 T. soy sauce
1 jalapeno, seeded and chopped
2 garlic cloves
4 bell peppers, seeded and sliced
1 onion, sliced

Spice Rub:
1 1/2 tsp. chili powder
1 tsp. ground cumin
1 tsp. coriander
1/2 tsp. salt
1/4 tsp. ground black pepper

Directions:

1. In a small bowl come the chili powder, cumin, coriander, salt, and pepper to make the spice rub.

2. Rub the spice mixture over all sides of the flank steak.

3. Place the steak in a large freezer bag.

4. Add soy sauce, jalapeño, garlic, peppers, and onions into freezer bag.

5. When ready to cook, thoroughly thaw and place in a slow cooker. Cook on high 5-6 hours or on low for 8 hours. There's no need to add any water or other liquid.

6. Thoroughly drain the meat and peppers, shred the meat, and serve with fajita toppings of your choice! I'd definitely throw on some black beans, cilantro, avocado, and fresh salsa!

I love fajita or taco day, or any day for that matter that creates an excuse to make homemade guacamole! Mmmm I love me some guac. Maybe one day I'll share our favorite homemade salsa and guacamole recipes.

**Miss any of the 31 Day recipes? Find them all HERE.**

Chicken Tortilla Soup :: 31 Days of Healthy Freezer Meals

Chicken Tortilla Soup

Ingredients:

3-4 Chicken Breasts, cut into 1-inch cubes

24 oz. can chicken broth

1 can black beans, drained and rinsed

8oz. frozen corn

1 can diced tomatoes

1 T. taco seasoning (Homemade or store bought. I tend to have a batch of homemade on hand.)

Directions:

We’re dumping again! Everything goes in the freezer bag. Because of the chicken broth I definitely

double bag this recipe ~ just to be safe and to save my freezer from a spilled disaster!

Thaw and cook in a slow cooker on low for 6-8 hours or on high for 4-6 hours

Garnish with greek yogurt, cheese, avocado slices, tortilla chip strips, limes, whatever you have!

**If you've missed a recipe or to keep up all month long head HERE!**

Soyaki Chicken :: 31 Days of Healthy Freezer Meals

WELCOME to Day #8 of the Write 31 Day Challenge. We're exploring healthy freezer meals this month and I've made it to day #8! I'd call that a win!

Today's recipe is so easy you may not even feel like you've cooked at all. We're talking like less than 5 minutes of prep!

Just like several of the other freezer meals, I double or triple this recipe to easily have several meals of Soyaki Chicken ready and in my freezer. Pull a bag out first thing in the morning and have thawed, ready to grill chicken by dinner time.

We LOVE firing up the grill. When we grill I don't feel like it's really cooking at all. There's way less dishes to wash after grilling - which is a MAJOR WIN!

SOYAKI GRILLED CHICKEN

Ingredients:

1 bottle Soyaki sauce from Trader Joe's
10 Chicken Breasts

Directions:

Place 5 chicken breasts in each freezer bag.
Pour 1/2 the bottle of Soyaki into each bag.
Lay flat and freeze!

I know this sounds ridiculously simple. But my family LOVES this meal. I pull this out of the freezer in the morning and it's ready to grill by dinner time. You could totally skip the grilling and instead place the chicken in a slow cooker instead. 

Our family would add a fresh salad, cooked green beans, and I'd serve rice or bread for the kids.

**Missed a recipe? Head HERE to get caught up and find other freezer meals to help you plan your menu for the week.**

Beef and Sweet Potato Stew :: 31 Days of Healthy Freezer Meals

I wasn't quite sure what to think when I first heard of using sweet potatoes instead of white potatoes in stew. I was just starting our healthier eating and weight loss journey so I wanted to stick to my plan. But breaking away from the traditional stew recipe? I wasn't convinced.

One time making this recipe, though, and I was hooked! I don't think I'll make stew any other way now!

Beef and Sweet Potato Stew

Ingredients:

1 lb. beef stew meat

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

4 cloves garlic, minced

1/4 tsp. salt

1 tsp. black pepper

1 tsp. paprika

2 bay leaves

1 can diced tomatoes

2 large sweet potatoes, cut into 1 inch cubes

8 cups beef broth

1/2 c. red wine

Directions:

Combine all ingredients EXCEPT the beef broth and red wine into a large freezer bag and freeze!

When ready to eat, thaw and throw into a slow cooker. 

Add the 8 cups of beef broth and 1/2 cup red wine to the slow coker.

Cook for 4-6 on high or 6-8 hours on low.

**If you've missed a recipe or to keep up all month long, head HERE!**

Slow Cooked Cranberry Turkey :: 31 Days of Healthy Freezer Meals

When I first made today's recipe it was mid-spring and I felt like I was cheating. As I prepped it I kept thinking "This seemed too much like Thanksgiving Dinner!"

One bite though and I was super excited I had made this recipe. It's not the "normal" when I think of weeknight freezer meals. But it's OH SO GOOD, and once again a recipe that feels so easy that i think I'm cheating. Healthy & yummy. Yes please!

Slow Cooked Cranberry Turkey

Ingredients:

1 Turkey Breast

2 Cans of Cranberries 

1 pouch onion soup mix (For a nice NON MSG version hit up Trader Joes for their "kosher onion soup mix!)

1/2 can of water

Directions:

Combine turkey, cranberries, soup mix, and 1/2 can of water in a large freezer bag. That’s it! 

Cook in a slow cooker on low for 4-6 hours. Every slow cooker is different - mine cooks fast so I have to keep an eye on it.

Serve with a green salad and cook some frozen veggies and call it good!

**If you've missed a recipe or to keep up all month long, head HERE**

Honey Mustard Baked Chicken :: 31 Days of Healthy Freezer Meals

Honey Mustard Baked Chicken

Ingredients:

1/4 cup spicy brown mustard

1/4 cup yellow mustard

1/2 cup honey

3 tsp. olive oil

1/2 onion, diced

2 cloves garlic, minced

4 chicken breasts

2 tsp. rosemary (I sometimes use fresh sprigs of rosemary)

Directions:

Mix together mustards, honey, oil, onion, garlic, and rosemary in a large freezer bag. Throw in chicken, mix together, and freeze!

Thaw, place chicken and sauce in a 9x13 pan and bake at 375 degrees for 30-40 minutes or until done. Don’t over-bake!

**If you've missed a recipe or to keep up all month long head HERE!**

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

Welcome to Day #3 of the Write 31 Days Challenge! Today's recipe is a delicious Cuban-Style Pork Loin. Whether you decide to throw this one in the slow cooker or cook it over the hot grill, you'll have a delicious and quick family dinner prepped in advance!

Cuban-Style Pork Loin

Supplies:

1-2 Large Freezer Bags

Ingredients:

2 lbs. Pork Loin

1/2 C. Orange Juice

1 tsp. Salt

1 tsp. Onion Powder

1/2 tsp. Garlic Powder

1/4 tsp. Coriander

1/4 tsp. Black Pepper

1/8 tsp. Ground Oregano

1 T. Olive Oil

Directions:

Combine all ingredients except pork into a large freezer bag. 

Mix well in bag.

Place pork loin into the bag and freeze. (Sometimes I double-bag these kind of recipes)

You have 2 options on cooking day.

1. Thaw well and grill 

Or...

2. Thaw and place in slow cooker for the day!

Easy and delicious! 


**If you've missed a recipe or to keep up all month long head HERE!**