On Monday night, six of us met to assemble six dishes. I had taken a couple months off to clear out the stash of food in our deep freeze(r?), and I was excited to be back. The food for this month was also more grain-free/Paleo-friendly than previous. Score!
These didn’t even make it to the freezer because I knew I wanted to bake them immediately for breakfasts and snacks this week. They are super yummy! I plan on wrapping most of them up individually and freezing them, because while Finley and I could polish these off pretty quickly, we probably shouldn’t. Also, if I make these again in the future, which I already plan on doing, I’ll use coconut oil instead of vegetable oil.
I’m looking forward to making this one because it looked really pretty! Normally casseroles are ugly – right? This also sounds like it would be a good spring or summer dish, so maybe if it’s a winner, I’ll make another one to store in my deep freeze for after Baby is born.
- 1 lb sausage, browned (I used mild ground Italian sausage)
- 1 cup onion, diced
- 3 cups potatoes, peeled and cubed
- 16 oz spinach (frozen is fine)
- 5 cups broth
- 8 oz heavy whipping cream
- 2 tbs minced garlic
- 2-3 slices cooked bacon (optional)
- salt and pepper
Cook on low for 6 hours.
*Don’t include the potatoes. Keep them in your pantry until you make the soup. You also don’t need to include the broth in the bag.
This was such a colorful bag of soup when it was finished! Check out all the veggies in it. This also could be a nice warmer weather soup. And by warmer I mean 30 degrees or higher.
- 32 oz bag of meatballs (don’t add to gallon ziplock bag – it won’t fit with everything else – just keep in freezer until you’re ready to make the soup)
- 6 cups Roma tomatoes, chopped
- 2 cups carrots, sliced
- 1/2 cup onion, diced
- 16 oz spinach (fresh or frozen)
- 2 cups green peppers, diced
- 1 cup each summer squash and zucchini, diced (store in separate smaller bag and add to soup for the last hour of cooking – this can be frozen though)
- 64 oz tomato juice (don’t add to gallon ziplock – keep in pantry and add the day of cooking)
- 1 tbs minced garlic
- 1 tbs dried oregano
- 1 tbs dried basil
- 1 tbs dried parsley
- Salt and pepper
Cook on low for 4 hours, adding the squash and zucchini in the last hour.
I made this for dinner Wednesday night and was pleasantly surprised. Other than slow cooker chicken that is shredded, I’ve had not so good luck with whole breasts. They end up dry and blah except for the sauce on the outside. These were a smidge dry but still tasty. Next time (because I only cooked one pound) I’ll reduce the cooking time even more.
- 2 lbs chicken breasts
- 1 tbs BBQ seasoning
- 1 tbs Garlic and Herb seasoning
- 1 tbs Asian seasoning
- 2/3 cup pomegranate balsamic vinegar
- 1/2 cup packed brown sugar
- 1 tbs cornstarch
- 1/2 cup water
Cook on low for 6-8 hours.
So ya, I disagree with the cooking time. While I did have half the amount of chicken, mine were done on low after four hours (or maybe less). Also, the sauce wasn’t very thick, so I took it out, heated it over the stove, and added a tapioca starch/water mixture to thicken it. You could use cornstarch but I didn’t have any.
Chicken Wings (no link or original source provided)
- 2.5 lbs chicken legs and/or wings
- 2 tbs olive oil
- 1/2 cup soy sauce
- 2 tbs ketchup
- 1/2 cup honey
- 2-3 garlic cloves, minced
- Salt and pepper
Preheat oven to 350. Place (thawed, if frozen) marinated chicken in a 9 x 13 baking dish and bake for one hour.
Happy cooking and eating!
Anyone out there also in a freezer meal group or make freezer meals on their own?