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meal assembly, recipes

Paleo Freezer Meal Assembly — Round 2

It’s here!  Another round of Paleo freezer meals have been assembled and I’m finally posting the recipes!  We did another batch of 18 meals each (16 unique recipes–14 were new and the two that we doubled were from our first round of Paleo freezer meal assembly back in October).  Our cost this time was slightly higher ($170 per person or $9.45 per meal, approximately $1.88 per serving).  We increased the quantity of chicken in most meals this time around to 6 chicken breasts (most of the chicken meals in round one had 4 breasts).  We also went with a larger variety of meats in this assembly so overall I’m very impressed with the cost.  Don’t forget to check out our Freezer Meal Assembly Tips & FAQs for additional info!  Also, as promised, I’ve included the link/original source for each recipe.  We have modified almost all of the recipes to make them Paleo or freezer meals or both.

Crock Pot Mediterranean Pork Chops (original recipe here)

  • 4 pork chops
  • 2 tbsp olive oil
  • 1 cup chicken broth
  • 2 cloves garlic, minced
  • 1 tbsp paprika
  • ¾ tsp poultry seasoning
  • 1 tsp dried oregano
  • ¾ tsp dried basil

Directions: Place all ingredients in a one gallon bag.

Instructions: Cook on low in crock pot for 6-8 hours.

 

Crock Pot Pumpkin & Butternut Beef Stew (original recipe here)

  • 2 lbs stew meat
  • 4 cups cubed butternut squash
  • 1 medium onion, chopped
  • 1 tbsp dried sage
  • 1 tsp thyme
  • 1 bay leaf
  • 1 tsp allspice
  • ½ tsp nutmeg
  • 1 cup pureed pumpkin
  • 1 tbsp ghee
  • 3 ½ tsp beef soup base

Directions: Place all ingredients in a one gallon bag.

Instructions: Place contents of bag in a crock pot and add 3 ½ cups water.  Cook on low for 6 hours.

 

Crock Pot Pesto Chicken (original recipe here)

  • 4 chicken breasts
  • 1 clove garlic, minced
  • ½ white onion, chopped
  • 1 cup chicken broth
  • ¼ tsp garlic powder
  • Pesto sauce (pulse the following ingredients in a food processor until mostly smooth — feel free to substitute a store bought Paleo basil pesto)
    • 1 cup fresh basil
    • 1 ½ cup spinach
    • ½ cup walnuts
    • 1 tbsp olive oil
    • 1 garlic clove
    • 1 tbsp lemon juice
    • dash sea salt
    • dash black pepper
  • ¼ cup pine nuts

Directions: Place chicken, garlic, onion, chicken broth and garlic powder in a one gallon bag.  Put pesto sauce in a quart bag.  Put pine nuts in a quart bag.

Instructions: Place contents of bag with chicken in crock pot on low for 5 hours.  Remove chicken and shred with two forks.  In a small pan toast pine nuts for a couple of minutes (be careful not to burn them).  Combine chicken, pesto and pine nuts and enjoy!

 

Crock Pot Butternut Squash & Chickpea Coconut Curry [with chicken] (original recipe here)

  • 2 cups diced chicken (I added this because I require meat in my meals)
  • 2 ½ cups butternut squash, cut into 1 inch cubes
  • 1 ½ cups dried chickpeas
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (13.5 oz) coconut milk
  • 1 can (14 oz) diced tomatoes
  • 3 tbsp yellow curry powder
  • 1 tsp sea salt
  • 1 tsp dried cilantro
  • 1 ½ cup frozen peas

Directions:  Place all ingredients except for the peas in a one gallon bag.  Place peas in a quart bag.

Instructions:  Place contents of the large bag in a crock pot with 3 ½ cups of water.  Cook on high for 5-6 hours or low for 8-10 hours.  About 20-30 minutes before serving add the peas to the crock pot and stir to combine.  If sauce is too thin add a mixture of water and cornstarch (or arrowroot powder) and allow it to simmer a bit longer while it thickens.  Serve over cauliflower rice.  NOTE:  I bought canned chickpeas so we are planning to add only 2 1/2 cups of water when we cook it.

 

Easy Kickin’ Chicken (original recipe here)

  • 6 chicken breasts
  • 1 cup Frank’s hot sauce
  • ¼ cup olive oil
  • ¼ cup lime juice
  • 2 cloves garlic, minced

Directions:  Add all ingredients to a one gallon bag.

Instructions:  Thaw and grill or broil.

 

Apricot Chicken (original recipe here)

  • 6 chicken breasts
  • 4 cloves garlic, minced
  • ⅔ cup apricot preserves
  • ⅓ cup soy sauce (or coconut aminos)
  • ⅓ cup ketchup
  • 1 tsp Sriracha sauce

Directions:  Add all ingredients to a one gallon bag.

Instructions:  Thaw and grill or broil.

 

Coconut Curry Grilled Chicken (original recipe here)

  • 4 chicken breasts
  • 1 can coconut milk
  • 2 tbsp curry powder
  • 3 tbsp lime juice
  • 2 tbsp honey
  • 2 tbsp dried cilantro
  • 1 tsp kosher salt
  • ½ tsp black pepper

Directions:  Place chicken in a one gallon bag.  Whisk together remaining ingredients in a mixing bowl and add to bag with chicken.

Instructions:  Thaw and grill or broil.

 

POMegranate Chicken (original recipe here)

  • 6 chicken breasts
  • 6 cloves garlic, minced
  • 1 cup POM Wonderful Pomegranate Juice
  • ⅔ cups soy sauce (or coconut aminos)
  • ⅓ cup white vinegar
  • 2 tbsp olive oil
  • ¼ tsp red pepper flakes
  • ⅛ tsp salt
  • ⅛ tsp black pepper

Directions:  Place all ingredients in a one gallon bag.

Instructions:  Thaw and grill or broil.

 

Czech Meatballs (original recipe from Well Fed: Paleo Recipes for People Who Love to Eat)

  • 1 clove garlic, minced
  • ½ tsp salt
  • 1 tbsp caraway seeds
  • 1 tbsp paprika
  • 1 tbsp black pepper
  • 1 tbsp dried parsley
  • 1 tbsp stone ground mustard
  • 1 egg
  • 2 lbs ground pork

Directions:  In a mixing bowl combine all ingredients except for ground pork.  Place contents of mixing bowl in a quart bag.  Place pork in another bag.  Package together in a one gallon bag.

Instructions:  Preheat oven to 400 degrees and cover a large baking sheet with parchment paper or aluminum foil.  Combine bag of ingredients with ground pork and form meatballs.  Place meatballs on prepared baking sheet about ½ inch apart.  Bake for 20-25 minutes until golden brown and cooked through.

 

Crock Pot Split Pea Soup with Ham (original recipe from Food Made Fast: Slow Cooker (Williams-Sonoma))

  • Approx. 1 ½ lb ham, cubed
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 3 carrots, chopped
  • 3 stalks celery, chopped
  • 2 tbsp chicken soup base
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp dried parsley
  • 1 cup water
  • 16 oz dried split peas

Directions:  Add all ingredients except for the peas to a one gallon bag.  Place bag of peas and bag with other ingredients in a second one gallon bag.

Instructions:  Place all ingredients in a crock pot and add 5 cups water.  Cook on high for 4-5 hours or low for 8-10 hours.

 

Very Greek Grilled Chicken (original recipe here)

  • 6 chicken breasts
  • ½ cup olive oil
  • ⅓ cup lemon juice
  • 1 tsp lemon zest
  • 1 tsp Greek seasoning
  • 1 tsp poultry seasoning
  • 1 tsp dried oregano
  • ¼ tsp black pepper

Directions:  Place chicken in a one gallon bag.  Whisk together remaining ingredients in a mixing bowl and add to bag with chicken.

Instructions:  Thaw and grill or broil.

 

Cuban Chicken (original recipe from Food Made Fast: Slow Cooker (Williams-Sonoma))

  • 6 chicken breasts
  • 1 tsp salt
  • 1 tsp pepper
  • 6 cloves garlic, minced
  • ¾ cup orange juice
  • ¾ cup lime juice
  • 1 bay leaf
  • 1 tbsp dried parsley
  • 1 yellow onion, thinly sliced

Directions:  Add all ingredients to a one gallon bag.

Instructions:  Cook in crock pot on low for 5 hours.  Serve with fresh lime wedges to squeeze over the chicken.

 

Easy Crockpot Shredded Beef  (original recipe here)

  • 2-3 lb beef roast
  • 2 yellow onions, sliced
  • ½ cup beef broth
  • 1 tsp salt
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • ½ tsp paprika
  • ¼ tsp white pepper
  • ¼ tsp chili powder

Directions:  Add all ingredients to a one gallon bag.

Instructions:  Cook in crockpot on low for 8-10 hours.  Shred meat with two forks.

 

Pork Roast with Sweet Potatoes, Apples & Onions (original recipe here)

  • 2 ½ lb pork roast
  • 3 apples, cut into wedges (I couldn’t decide on a kind so I went with one each of granny smith, johnagold and honey crisp)
  • 2 sweet potatoes, cut into wedges
  • 1 onion, sliced
  • ½ tsp paprika
  • ¼ tsp cumin
  • ¼ tsp chili powder
  • 1 cup apple cider vinegar

Directions:  Add all ingredients to a one gallon bag.

Instructions:  Place ingredients in your crockpot moving the apples, sweet potatoes and onion so they are around and on top of the pork roast.  Cook on low for 6 hours.

 

Slow Cooker Cashew Chicken

  • 4 chicken breasts
  • 1 tsp black pepper
  • 1/2 cup soy sauce (or coconut aminos)
  • 1/2 cup apple cider vinegar
  • 1/4 cup ketchup
  • 1 tsp ground ginger
  • 1/4 cup cashews (bag separately, add when ready to serve)

Directions: Place all ingredients except for the cashew in a gallon bag.  Place cashews in a quart bag.  Package together in a one gallon bag.

Instructions: Cook in crockpot on low for 4-6 hours.  Add cashews and serve.

Slow Cooker Chicken Balsamic

  • 6 chicken breasts
  • 28 oz can diced tomatoes
  • 4 cloves garlic
  • 3/4 cup balsamic vinegar
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper

Directions:  Place all ingredients in a one gallon bag.

Instructions:  Cook in a slow cooker on low for 4-6 hours.

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