Freezer Meal Prep

So I have been MIA for a looooong time. We moved, I took a big test for work and I was feeling a little overwhelmed. I decided to take a break from the blog and get back to it when I felt myself being pulled back. I have continued to post on Instagram and when I posted a photo of the freezer meal prep, I had so many people ask for the recipe that I knew it was time to come back for a post! Plus, today is the first day of another Fit Girls Guide challenge which always motivates me to share new healthy recipes. Learn more about FGG here.

My good friend recently had a baby who is absolutely adorable and it is so much fun to watch her as a first time mom. She is doing an amazing job but said that the one thing that is really hard is finding time to cook healthy meals. I wanted to help and figured that some freezer meals that she could throw in the crock pot would be a good place to start. I did some research and chose these 3 recipes. My friend is currently avoiding dairy so none of these meals include cheese or other dairy products, they are vegetarian, healthy and so easy to make. I made a bag for her and a bag for us!

Freezer Meals

Butternut Squash Chili

  • 1 1/2 lb butternut squash, cubed (I bought the pre cubed kind from Trader Joe’s and used a bag and a half)
  • 2 cans black beans (drained and rinsed)
  • 2 carrots, peeled and chopped
  • 1 cup leftover broccoli (this is the best part about chili- you can add any veggies you might have)
  • 1 onion
  • 1 can diced tomatoes
  • 2-3 tbsp chili powder
  • 1 tbsp chopped cilantro
  • salt and pepper
  • 1 cup water

Directions:

  • Write the name of the dish and instructions for cooking on the bag
  • fill freezer bag
  • flatten and remove all the air and store in freezer
  • defrost in fridge overnight
  • place in slow cooker and add one cup of water, stir
  • cook on low for 8 hours

 

Coconut Chickpea Curry

  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 2 cups frozen peas
  • two cans chickpeas, rinsed
  • 6oz can tomato paste
  • 14.5 oz tomato sauce
  • one can of coconut milk
  • 3 tbsp honey
  • 2 tbsp curry powder
  • 1 tsp salt
  • 1 tsp crushed red pepper flakes

Directions:

  • Write the name of the dish and instructions for cooking on the bag
  • fill freezer bag
  • flatten and remove all the air and store in freezer
  • defrost in fridge overnight
  • cook on low for 6-8 hours
  • serve with bread, rice, cauliflower rice

 

Black Bean Fajitas

  • 3 bell peppers
  • 1 onion
  • one can black beans
  • 2 cloves garlic, chopped
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1/4 tsp crushed red pepper flakes

Directions:

  • Write the name of the dish and instructions for cooking on the bag
  • fill freezer bag
  • flatten and remove all the air and store in freezer
  • defrost in fridge overnight
  • cook on low for 6-8 hours
  • serve with┬átortillas, rice and any toppings you like

 

Tips:

  • If you are doing a few different meals at one time, I recommend using the food processor for the onions. This saved me from chopping 6 onions and kept my eyes from watering.
  • I would consider mixing them in a bowl and then adding to a bag especially to incorporate the spices.
  • You could add meat to any of these by browning or searing it and adding to the mix.
  • You don’t actually have to freeze these if you are going to use them within a few days. I didn’t freeze the butternut squash chili so I could cook it the next day.