For more information, visit www.NewLeafWellness.biz
40 Pre-Baby Freezer Meals
Free Recipes and Grocery Lists Provided Below
To make the prep process more manageable, I split my meals up into three groups: Prep Session One – 15 Beef/Pork Crockpot Freezer Meals
• Crockpot Beef Chili • Crockpot Mexican Black Bean Chili • Crockpot Sloppy Joe’s • Crockpot BBQ Baby Back Ribs • Crockpot Sweet and Sour BBQ Meatballs • Crockpot Stuffed Peppers • Crockpot Beef Roast with Carrots • Crockpot Mississippi Roast with Carrots • Crockpot Pot Roast with Carrots and Potatoes • Crockpot Cranberry Pork Roast • Crockpot Beef Barley Stew (modified slightly from Live Simply) • Crockpot Sausage Spinach Tomato Soup • Crockpot Meatball Vegetable Soup • Crockpot Italian Wedding Soup • Crockpot Meatball Minestrone Soup
Prep Session Two – 10 Casserole-Type Freezer Meals
• Two Chicken Pot Pies • Two Brown Sugar Meatloaves (I actually made three because my pans were
small) • Two “No-Bake” Lasagnas with Baby Spinach • Two pans of Mexican Stuffed Shells (adapted from The Girl Who Ate Everything) • Two pans of Sausage-Stuffed Mini Peppers
Prep Session Three – 15 Chicken Crockpot Freezer Meals (I made the meals from my Crockpot Chicken Freezer Meals eCookbook so I’m including 17 other chicken crockpot recipes that we like for free below.)
For more info visit www.NewLeafWellness.biz 1
Pre-‐Baby Freezer Meals -‐ Part One
15 Beef and Pork Crockpot Freezer Meals
1. Beef Chili 2. Mexican Black Bean Chili 3. Sloppy Joe’s 4. BBQ Baby Back Ribs 5. Sweet and Sour BBQ Meatballs 6. Stuffed Peppers 7. Beef Roast with Carrots 8. Mississippi Roast with Carrots 9. Pot Roast with Carrots and Potatoes 10. Cranberry Pork Roast 11. Beef Barley Stew 12. Sausage Spinach Tomato Soup 13. Meatball Vegetable Soup 14. Italian Wedding Soup 15. Meatball Minestrone Soup
Full recipes and grocery list included below.
For more info visit www.NewLeafWellness.biz 2
1. Beef Chili Yields: 6 servings
Ingredients • 1 pound 85% lean ground beef • 1 small yellow onion, peeled and chopped (1 cup) • 2 cans kidney beans, drained and rinsed • 28oz can tomato sauce • 14.5oz can diced tomatoes, undrained • 4 large cloves of garlic, minced • 2 tablespoons light brown sugar • 1 tablespoon chili powder • 2 teaspoons cumin • 1/4 teaspoon crushed red pepper flakes • 1 cup water *not needed until day of cooking (you can also substitute beer)
Materials • 1 gallon-‐sized plastic freezer bag
To Freeze and Cook Later 1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-‐
by date” (which should be 3 months from the prep day). 2. To your freezer bag, add all ingredients except water. 3. Remove as much air as possible, seal, and freeze.
To Cook 1. Thaw overnight in refrigerator or in water. 2. Add to crockpot with water. 3. Cook on “low” setting for 8 hours. 4. Break apart beef.
Serve with shredded cheese and chips.
For more info visit www.NewLeafWellness.biz 3
2. Mexican Black Bean Chili Yields: 4 servings
Ingredients • 1 pound 85% lean ground beef • 1 small yellow onion, peeled and chopped (1 cup) • 1 medium-‐sized green bell pepper, chopped • 1 cup frozen corn • 2 cans black beans • 28 oz can tomato sauce • 1 taco seasoning packet (or 3T homemade mix)
Materials • 1 gallon-‐sized plastic freezer bag
To Freeze and Cook Later 1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-‐
by date” (which should be 3 months from the prep day). 2. To your freezer bag, add all ingredients. 3. Remove as much air as possible, seal, and freeze.
To Cook 1. Thaw overnight in refrigerator or in water. 2. Add to crockpot. 3. Cook on “low” setting for 8 hours. 4. Break apart beef.
Serve with shredded cheese and chips.
For more info visit www.NewLeafWellness.biz 4
3. Sloppy Joe’s Yields: 6 servings
Ingredients • 1 pound 85% lean ground beef • 1 small yellow onion, diced (1 cup) • 1 medium-‐sized green bell pepper, diced • 15oz can of tomato sauce (about 1.75 cups) • 2 tablespoons light brown sugar • 1 tablespoon Worcestershire sauce • 2 teaspoons chili powder • 1/2 teaspoon garlic powder • 1/2 teaspoon salt • 1/4 teaspoon pepper • 1/4 teaspoon crushed red pepper flakes
Materials • 1 gallon-‐sized plastic freezer bag
To Freeze and Cook Later 1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-‐
by date” (which should be 3 months from the prep day). 2. To your freezer bag, add all ingredients. 3. Remove as much air as possible, seal, and freeze.
To Cook 1. Thaw overnight in refrigerator or in water. 2. Add to crockpot. 3. Cook on “low” setting for 8 hours. 4. Break apart beef.
Serve on rolls with a salad.
For more info visit www.NewLeafWellness.biz 5
4. BBQ Baby Back Ribs Yields: 5 servings
Ingredients • 3 lbs baby back ribs, cut to fit in crockpot • 1 cup ketchup • 1/4 cup light brown sugar • 2 tablespoons Worcestershire sauce • 1 tablespoon chili powder • 1 teaspoon paprika • 1 teaspoon curry powder • 1/2 teaspoon onion powder • 1/2 teaspoon garlic powder • 1/4 teaspoon freshly ground black pepper
Materials • 1 gallon-‐sized plastic freezer bag
To Freeze and Cook Later 1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-‐
by date” (which should be 3 months from the prep day). 2. To your freezer bag, add all ingredients. 3. Remove as much air as possible, seal, and freeze.
Cook 1. The night before cooking, move frozen bag to your refrigerator to thaw. 2. The morning of cooking, pour contents of freezer bag into your slow cooker. 3. Cook on “low” setting for 6-‐8 hours or until ribs are cooked through and tender. 4. Pour ribs onto a cookie sheet covered with aluminum foil. Bake for 15 minutes at
350 degrees F. Serve with extra BBQ sauce and corn on the cob.
For more info visit www.NewLeafWellness.biz 6
5. Sweet and Sour BBQ Meatballs Yields: 6 servings
Ingredients • 2 pounds of meatballs • 1 sweet onion, cut into chunks • 1 green pepper, cut into chunks • 1 red pepper, cut into chunks • 1 pineapple, cut into chunks • 18oz bottle of spicy BBQ sauce
Materials • 1 gallon-‐sized plastic freezer bag
To Freeze and Cook Later 1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-‐
by date” (which should be 3 months from the prep day). 2. To your freezer bag, add all ingredients. 3. Remove as much air as possible, seal, and freeze.
To Cook 1. Thaw overnight in refrigerator or in water. 2. Add to crockpot. 3. Cook on “low” setting for 8 hours.
Serve with rice.
For more info visit www.NewLeafWellness.biz 7
6. Stuffed Peppers Yields: 4 servings
Ingredients • 1 pound 85% lean ground beef • 1 onion, peeled and diced • 1 garlic clove, minced • 4 small green bell peppers, tops cut off (or 2 large peppers, cut lengthwise) and
cleaned • 24oz jar of your favorite pasta sauce (reserve 2T)
Materials • 1 gallon-‐sized plastic freezer bag • 1 quart-‐sized plastic freezer bag
To Freeze and Cook Later 1. Label your gallon-‐sized plastic freezer bag. 2. In large bowl, mix ground meat, onion, garlic, and 2 tablespoons of pasta sauce. 3. Separate mixture into four equal parts and firmly stuff into peppers. 4. Add remaining pasta sauce to quart-‐sized bag and seal. Place inside gallon-‐sized bag
with stuffed peppers. 5. Remove as much air as possible, seal and lay flat in your freezer for up to three
months.
To Cook 1. Thaw overnight in refrigerator or in water. 2. Add stuffed peppers to crockpot and cover with sauce. 3. Cook on “low” setting for 8 hours.
Serve with rice.
For more info visit www.NewLeafWellness.biz 8
7. Beef Roast with Carrots Yields: 4 servings
Ingredients • 2-‐pound boneless beef chuck shoulder roast • 2 pounds carrots, peeled and chopped into bite-‐sized pieces • 3 tablespoons extra virgin olive oil • 2 tablespoons red wine vinegar • One seasoning packet (We love the McCormick Grill Mates mesquite or chipotle
seasoning)
Materials • 1 gallon-‐sized plastic freezer bag
To Freeze and Cook Later 1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-‐
by date” (which should be 3 months from the prep day). 2. To your freezer bag, add all ingredients. 3. Remove as much air as possible, seal, and freeze.
To Cook 4. Thaw overnight in refrigerator or in water. 5. Add to crockpot. 6. Cook on “low” setting for 8 hours. 7. Shred beef.
Serve with rice.
For more info visit www.NewLeafWellness.biz 9
8. Mississippi Roast with Carrots Yields: 4 servings
Ingredients • 2-‐pound boneless beef chuck shoulder roast • 2 pounds carrots, peeled and chopped into bite-‐sized pieces • 4 pepperoncini peppers with a couple of tablespoons of juice from the jar • 1 packet dry ranch dressing mix • 1 packet dry au jus seasoning • 1 stick unsalted butter
Materials • 1 gallon-‐sized plastic freezer bag
To Freeze and Cook Later 1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-‐
by date” (which should be 3 months from the prep day). 2. To your freezer bag, add all ingredients. 3. Remove as much air as possible, seal, and freeze.
To Cook 1. Thaw overnight in refrigerator or in water. 2. Add to crockpot. 3. Cook on “low” setting for 8 hours. 4. Shred beef.
Serve with corn muffins.
For more info visit www.NewLeafWellness.biz 10
9. Classic Pot Roast with Carrots and Potatoes Yields: 4 servings
Ingredients • 2 pound boneless beef chuck shoulder roast, fat trimmed • 1 pound russet potatoes (4 small), washed and cut into 1” pieces • 1 pound carrots (8 large), peeled and cut into 1” pieces • 1 packet onion soup mix • 1 cup water *not needed until day of cooking
Materials • 1 gallon-‐sized plastic freezer bag
To Freeze and Cook Later 1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-‐
by date” (which should be 3 months from the prep day). 2. To your freezer bag, add all ingredients. (Chop and add potatoes to freezer bag last
so they are not exposed to air for very long.) 3. Remove as much air as possible, seal, and freeze.
To Cook 1. Thaw overnight in refrigerator or in water. 2. Add to crockpot. 3. Cook on “low” setting for 8 hours. 4. Shred beef.
Serve with cooked carrots and potatoes in crockpot.
For more info visit www.NewLeafWellness.biz 11
10. Cranberry Pork Roast Yields: 4 servings
Ingredients • 2.5 pound bone-‐in pork shoulder (sometimes labeled as a “Boston butt” or “pork
butt”) • 15oz can whole berry cranberry sauce • 1/4 cup honey • 1/4 cup dried minced onion
Materials • 1 gallon-‐sized plastic freezer bag
To Freeze and Cook Later 1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-‐
by date” (which should be 3 months from the prep day). 2. To your freezer bag, add all ingredients. 3. Remove as much air as possible, seal, and freeze.
To Cook 1. Thaw overnight in refrigerator or in water. 2. Add to crockpot. 3. Cook on “low” setting for 8 hours. 4. Remove bones and shred meat.
Strain the cranberry sauce in crockpot and serve with the meat. Serve with sides of greens beans and stuffing.
For more info visit www.NewLeafWellness.biz 12
11. Beef Barley Stew Recipe modified from: http://livesimply.me/2014/11/20/freezer-‐crockpot-‐beef-‐stew/ Yields: 6 servings
Ingredients • 2lb, boneless beef chuck roast, fat-‐trimmed and cut into bite-‐sized pieces • 1/2 pound carrots (about 4 large carrots), peeled and chopped • 2 celery ribs, chopped • 1 small onion, diced (about one cup) • 2 teaspoons dried thyme • 1 teaspoon dried rosemary • 1 bay leaf • ½ teaspoon salt • ¼ teaspoon pepper • ½ cup pearled barley • 8 cups beef broth *not needed until day-‐of cooking
Materials • 1 gallon-‐sized plastic freezer bag
To Freeze and Cook Later 1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-‐
by date” (which should be 3 months from the prep day). 2. To your freezer bag, add all ingredients except beef broth. 3. Remove as much air as possible, seal, and freeze.
To Cook 1. Thaw overnight in refrigerator or in water. 2. Add to crockpot with beef broth. 3. Cook on “low” setting for 8 hours. 4. Remove bay leaf.
Serve with fresh bread.
For more info visit www.NewLeafWellness.biz 13
12. Sausage Spinach Tomato Soup Yields: 6 servings
Ingredients • 1 pound ground spicy Italian sausage • 24 oz jar of pasta sauce (about 2.5 cups) • 1 can cannellini beans, drained and rinsed • 2oz fresh baby spinach (about 2 handfuls or 2 cups) • 1/2 pound carrots (about 4 large), peeled and diced • 1 small yellow onion, diced (one cup) • 1 cup uncooked elbow macaroni *not needed until day of cooking • 4 cups chicken broth *not needed until day of cooking
Materials • 1 gallon-‐sized plastic freezer bag
To Freeze and Cook Later 1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-‐
by date” (which should be 3 months from the prep day). 2. To your freezer bag, add all ingredients except pasta and broth. 3. Remove as much air as possible, seal, and freeze.
To Cook 1. Thaw overnight in refrigerator or in water. 2. Add to crockpot with chicken broth. 3. Cook on “low” setting for 8 hours. 4. Add pasta and cook for additional 30 minutes on “high” setting.
Serve with fresh bread.
For more info visit www.NewLeafWellness.biz 14
13. Meatball Vegetable Soup Yields: 6 servings
Ingredients • 1 pound frozen meatballs • 24oz jar of pasta sauce (about 2.5 cups) • 1 pound carrots, peeled and chopped • 3 cups green beans (about 1 pound), ends cut off and cut into bite-‐sized pieces • 1 large zucchini, ends cut off and cut into bite-‐sized pieces • 1 small yellow onion, diced (1 cup) • 4 cups chicken broth *not needed until day of cooking
Materials • 1 gallon-‐sized plastic freezer bag
To Freeze and Cook Later 1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-‐
by date” (which should be 3 months from the prep day). 2. To your freezer bag, add all ingredients except broth. 3. Remove as much air as possible, seal, and freeze.
To Cook 1. Thaw overnight in refrigerator or in water. 2. Add to crockpot with chicken broth. 3. Cook on “low” setting for 8 hours.
Serve with garlic bread.
For more info visit www.NewLeafWellness.biz 15
14. Italian Wedding Soup Yields: 6 servings
Ingredients • 1 pound frozen meatballs • 1 small onion, diced (one cup) • 1/2 pound carrots (about 4 large carrots), peeled and thinly sliced • 2oz fresh baby spinach (about 2 cups or 2 handfuls) • 1 tablespoon Worcestershire sauce • 1 teaspoon onion powder • 1 teaspoon garlic salt • 1 teaspoon Montreal steak seasoning • 8 cups chicken broth *not needed until day of cooking • 1/2 cup uncooked pasta *not needed until day of cooking (I use acini de pepe or
small shells)
Materials • 1 gallon-‐sized plastic freezer bag
To Freeze and Cook Later 1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-‐
by date” (which should be 3 months from the prep day). 2. To your freezer bag, add all ingredients except pasta and broth. 3. Remove as much air as possible, seal, and freeze.
To Cook 1. Thaw overnight in refrigerator or in water. 2. Add to crockpot with chicken broth. 3. Cook on “low” setting for 8 hours. 4. Add pasta and cook for additional 30 minutes on “high” setting.
Serve with fresh bread or rolls.
For more info visit www.NewLeafWellness.biz 16
15. Meatball Minestrone Soup Yields: 8 servings
Ingredients • 1 pound frozen meatballs • 28oz can of diced tomatoes, undrained • 1/2 pound of carrots (about 4 large carrots), peeled and sliced • 3 cups of fresh green beans (about 1 pound), ends cut off and chopped • 1oz fresh baby spinach (about 1 handful or 1 cup) • 1 small onion, peeled and chopped (1 cup) • 4 cloves of garlic, minced • 15oz can of kidney beans, drained and rinsed • 15oz can of cannellini beans, drained and rinsed • 1 teaspoon honey • 2 tablespoons Italian seasonings • 1 bay leaf • 1/4 teaspoon ground black pepper • 8 cups low-‐sodium chicken broth *not needed until day of cooking • 1 cup uncooked elbow macaroni *not needed until day of cooking
Materials • 1 gallon-‐sized plastic freezer bag
To Freeze and Cook Later 1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-‐
by date” (which should be 3 months from the prep day). 2. To your freezer bag, add all ingredients except pasta and broth. 3. Remove as much air as possible, seal, and freeze.
To Cook 1. Thaw overnight in refrigerator or in water. 2. Add to crockpot with chicken broth. 3. Cook on “low” setting for 8 hours. 4. Add pasta and cook for additional 30 minutes on “high” setting.
Serve with garlic bread.
For more info visit www.NewLeafWellness.biz 17
Grocery List for all 15 Crockpot Freezer Meals Note: The number(s) next to each recipe corresponds to its recipe number
MEAT • 4 pounds 85% lean ground beef (1, 2, 3, 6) • 4 boneless beef chuck shoulder roasts (2 pounds each) (7, 8, 9, 11) • 3lbs baby back ribs (4) • 1 pound ground spicy Italian sausage (12) • 2.5 pound bone-‐in pork shoulder (10)
PRODUCE • 10 onions (1, 2, 3, 5, 6, 11, 12, 13, 14, 15) (I bought three 12oz bags of frozen diced
onions to save time) • 1 red pepper (5) • 1 pineapple (5) • 9 garlic cloves (one bulb) (1, 6, 15) • 7 green bell peppers (2, 3, 5, 6) • 8 lbs carrots (7, 8, 9, 11, 12, 13, 14, 15) • 1 pound russet potatoes (9) • 6 cups of fresh green beans (about 2 pounds) (13, 15) (I bought two bags of frozen) • 5 oz fresh baby spinach (12, 14, 15) • 2 celery ribs (11) (I bought pre-‐chopped) • 1 zucchini (13)
FROZEN • 5 pounds frozen meatballs (5, 13, 14, 15) • 1 cup frozen corn (2)
COLD • 1 stick unsalted butter (8)
CANNED TOMATOES • Two 28oz cans tomato sauce (1, 2) • 15oz tomato sauce (3) • 28oz diced tomatoes (15) • 14.5oz diced tomatoes (1)
BEANS • 3 cans of kidney beans (1, 15) • 2 cans of black beans (2) • 2 cans of cannellini beans (12, 15)
For more info visit www.NewLeafWellness.biz 18
SEASONINGS • 2 bay leaves (11, 15) • 2 T and 2 tsp chili powder (1, 3, 4) • 2 tsp cumin (1) • 1 tsp curry powder (4) • 1/2 crushed red pepper flakes (1, 3) • 1 tsp garlic powder (3, 4) • 1 tsp garlic salt (14) • 2 T Italian seasonings (15) • 1 tsp Montreal Steak Seasoning (14) • 1.5 tsp onion powder (4, 14) • 1 tsp paprika (4) • 1 tsp pepper (3, 4, 11, 15) • 1 tsp dried rosemary (11) • 1 tsp salt (3, 11) • 2 tsp dried thyme (11) • 1 packet Mccormick Grill Mates seasoning mix – we like chipotle or mesquite (7) • 1 packet dry ranch dressing mix (8) • 1 packet dry au jus mix (8) • 1 packet onion soup mix (9) • 1 packet taco seasoning mix (2) • 1/4 cup dried minced onion (10)
MISC • 15 gallon-‐sized plastic freezer bags (1-‐15) • 1 quart-‐sized plastic freezer bag (6) • 18oz spicy BBQ sauce (5) • Three 24oz jars of pasta sauce (6, 12, 13) • 15oz can whole berry cranberry sauce (10) • 3T extra virgin olive oil (7) • 2T red wine vinegar (7) • 1/2 cup pearled barley (not quick-‐cooking) (11) • 1/4 cup + 1 tsp honey (10, 15) • 1 cup ketchup (4) • 1/2 cup light brown sugar (1, 3, 4) • 4T Worcestershire sauce (3, 4, 14) • 4 pepperoncini peppers with juice from the jar (8)
NOT NEEDED UNTIL DAY OF COOKING • 8 cups beef broth (64 oz or two cartons) (11) • 24 cups chicken broth (192 oz or six cartons) (12, 13, 14, 15) • 2 cups uncooked elbow macaroni (12, 15) • 1/2 cup uncooked pasta (acini de pepe or small shells) (14)
For more info visit www.NewLeafWellness.biz 19
• Suggested Side Dishes 1. Beef Chili – shredded cheese and tortilla chips 2. Mexican Black Bean Chili – shredded cheese and tortilla chips 3. Sloppy Joe’s – sandwich buns and a salad 4. BBQ Baby Back Ribs – extra BBQ sauce and corn on the cob 5. Sweet and Sour BBQ Meatballs – rice 6. Stuffed Peppers – rice 7. Beef Roast with Carrots – rice 8. Mississippi Roast with Carrots – corn muffins 9. Pot Roast with Carrots and Potatoes -‐ none 10. Cranberry Pork Roast – green beans and stuffing 11. Beef Barley Stew – fresh bread 12. Sausage Spinach Tomato Soup – fresh bread 13. Meatball Vegetable Soup – garlic bread 14. Italian Wedding Soup – fresh bread or rolls 15. Meatball Minestrone Soup – garlic bread
For more info, visit www.NewLeafWellness.biz 1
Pre-Baby Freezer Meals – Part Two
10 Casserole-Type Freezer Meals
Full recipes and grocery list below
Recipe List (I made two of each)
1. Chicken Pot Pie 2. No Cook Lasagna with Spinach 3. Mexican Stuffed Shells from the Girl Who Ate Everything 4. Brown Sugar Meatloaf 5. Sausage-Stuffed Mini Peppers
For more info, visit www.NewLeafWellness.biz 2
1. Freezer-Friendly Chicken Pot Pie
Yields: 2 chicken pot pies
Ingredients
• 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces • 1 pound bag of frozen mixed vegetables (corn, carrots, peas, green beans, and lima
beans) • 3 medium-sized potatoes, peeled and diced • 1/3 cup unsalted butter • 2/3 cup yellow onion, diced • 2/3 cup all-purpose flour • 1 teaspoon salt • 1/2 teaspoon black pepper • 1/2 teaspoon celery seed • 1/4 teaspoon poultry seasoning • 2 cups chicken broth • 2 cups 2% milk (or whatever you have on-hand) • 2 deep-dish double pie crusts (I buy the frozen kind)
Materials
• Waxed paper • Aluminum foil
Directions
1. In a large pot, combine chicken, vegetables, and potatoes. Add water to cover and boil for 12-15 minutes, or until chicken is cooked through. Remove from heat, drain, and set aside.
2. In a large saucepan, prepare sauce: 1. Cook onions in butter until soft and translucent. 2. Stir in flour, salt, pepper, celery seed, and poultry seasoning to form a paste. 3. Add chicken broth and milk. 4. Stir and bring to boil for one minute or until sauce thickens. 5. Remove from heat and set aside.
3. Combine cooked chicken and vegetables with sauce.
To Freeze
Complete Steps 1-3. Prepare the pie crusts according to directions on wrapper. (For example, you may need to thaw for a few minutes). Cool chicken/sauce mixture to room temperature. Pour into crusts. Cover with top crust, seal edges, and cut away excess. Make 2-3 small slits in the top to allow steam to escape. Wrap in wax paper and foil, and freeze up to 3 months. When ready to eat, remove plastic wrap and foil. Bake at 350°F for 75 minutes, or until crust is golden brown and filling is bubbly.
For more info, visit www.NewLeafWellness.biz 3
2. No Cook Lasagna with Spinach
Yields: Two 9x13 pans
Ingredients
• 4 large eggs • 30 oz container of ricotta cheese • 2 cups shredded parmesan cheese • 16 oz mozzarella cheese, freshly shredded and divided in half (about 4 cups total) • 2 tablespoons dried parsley flakes • 2 teaspoons salt • 1 teaspoon pepper • Two 24 oz jars of pasta sauce • 2.5 oz fresh baby spinach, chopped (about 3 cups) • Two 9 oz boxes of “oven ready” lasagna noodles with no boiling required
Materials
• Two 9”x13” pans (Glass, aluminum, or disposable) • Plastic wrap • Aluminum foil
Directions
1. In a large bowl, create cheese filling by combining eggs, ricotta, parmesan, half of the mozzarella cheese, parsley, salt, and pepper.
2. Spread a thin layer of pasta sauce at the bottom of each pan. 3. Layer lasagna noodles, cheese filling, fresh spinach, and pasta sauce until you have
four layers of noodles in each pan. 4. Top the fourth layers with remaining pasta sauce and mozzarella cheese. (Make sure
to cover the entire noodles with sauce so they don’t get crunchy when baked.)
To Freeze
Complete Steps 1-4. Cover each pan with layers of plastic wrap and foil, and freeze for up to three months. Preheat oven to 375 degrees F. Remove plastic wrap and replace foil. Bake frozen lasagna 60 minutes or until center is hot. Remove foil and bake for additional 5-10 minutes or until cheese on top is melted.
For more info, visit www.NewLeafWellness.biz 4
3. Mexican Stuffed Shells
Recipe modified from The Girl Who Ate Everything
Yields: 2 pans with 16 shells each
Ingredients
• 2 pounds ground beef • 2 packages taco seasoning • 8 ounces cream cheese • One 12 oz box of jumbo pasta shells • 16 oz jar of salsa (about 2 cups – we like “medium” heat) • 16 oz jar of taco sauce (2 cups) • 8 oz sharp cheddar cheese, freshly grated (about 2 cups) • 8 oz Monterrey jack cheese, freshly grated (about 2 cups)
Materials
• Two 9”x13” pans (Glass, aluminum, or disposable) • Plastic wrap • Aluminum foil
Directions
1. Brown the ground beef; add taco seasoning and cream cheese. 2. Stir until cheese is melted. 3. Set aside and cool completely. 4. While ground beef is cooking, cook the pasta shells according to package directions
(Tip: add some oil to the water to prevent sticking); drain. (Set shells out individually on waxed paper so they don’t stick together.)
5. Pour salsa on bottom of two 9×13” baking dishes. 6. Stuff each shell with 1-2 tablespoons of the meat mixture. 7. Place shells in 9”×13” pans open side up. 8. Evenly cover shells with taco sauce and cheeses.
To Freeze
Complete Steps 1-8. Cover each pan with layers of plastic wrap and foil, and freeze for up to three months. Preheat oven to 350°F. Remove plastic wrap and replace foil. Bake for 30 minutes. Remove foil and bake an additional 10-15 minutes.
Top with green onions or olives if desired. Serve with sour cream and/or more salsa.
For more info, visit www.NewLeafWellness.biz 5
4. Brown Sugar Meatloaf
Yields: Two 9x5” loaves (I made three pans that measured 8 x 3 7/8 x 2 15/32”)
Ingredients
• 4 pieces of bread • 3 pounds lean ground beef • 1 cup milk • 4 large eggs • 2 packages onion soup mix • 1 ½ cups Italian-seasoned breadcrumbs • 2 teaspoons salt • 1/2 teaspoon pepper • 1/2 teaspoon ground ginger • 1/2 cup light brown sugar • 1 cup ketchup (I like Simply Heinz) • 1 teaspoon Worcestershire sauce • Cooking spray
Materials
• Two 9”x5” loaf pans (Glass, aluminum, or disposable) • Plastic wrap • Aluminum foil
Directions
1. Prepare 9”×5” loaf pans by coating with cooking spray and placing two slices of bread at the bottom of each pan. (The bread will absorb the grease from the cooked meatloaf.)
2. In a large mixing bowl, combine beef, milk, eggs, onion soup mix, breadcrumbs, salt, pepper, and ground ginger. Spoon into prepared pans.
3. In a small bowl, combine brown sugar, ketchup, and Worcestershire sauce. Spread on top of meat mixture in pans.
4. Bake in preheated oven for 75 minute or until cooked through.
To Freeze
Complete Steps 1-3. Instead of baking, cover with layers of plastic wrap and foil, and freeze for up to 3 months. When ready to cook, remove plastic wrap and foil. Bake at 350°F for 1 ½ to 2 hours, or until cooked through. (To shorten the cooking time, defrost the meatloaf overnight in your refrigerator.) Cut bread from bottom of meatloaf before serving.
For more info, visit www.NewLeafWellness.biz 6
5. Sausage-Stuffed Mini Peppers
Yields: 2 pans with 4 servings each
Ingredients
• Two 16oz bags of mini sweet peppers • 2 pounds ground Italian sausage (we like hot sausage) • Two 24oz jars of spaghetti sauce • 16oz mozzarella cheese, shredded (about 4 cups)
Materials
• Two 9”x13” pans (Glass, aluminum, or disposable) • Plastic wrap • Aluminum foil
Directions
1. Cut tops off peppers and remove seeds. (It’s OK if you don’t get every single seed out.)
2. Stuff the peppers with sausage and place in 9×13” casserole dishes. 3. Cover stuffed peppers with spaghetti sauce. 4. Top with shredded mozzarella cheese.
To Freeze
Complete Steps 1-4. Cover pans with layers of plastic wrap and foil and freeze for up to three months. When ready to eat, thaw overnight in refrigerator and remove plastic wrap and foil. Bake for 40 minutes at 350°. (You can also skip thawing and bake frozen for 60-90 minutes.)
Serve over spaghetti.
For more info, visit www.NewLeafWellness.biz 7
Grocery List for 10 Casserole-Type Freezer Meals
(The number next to each ingredient corresponds to its recipe number.)
Produce
• 1 yellow onion (1) • 3 medium-sized potatoes (1) • 2.5 oz fresh baby spinach(2) • Two 16oz bags of mini sweet peppers (5)
Meat
• 2 pounds boneless skinless chicken breasts (1) • 2 pounds ground beef (3) • 3 pounds lean ground beef (4) • 2 pounds ground Italian sausage (we like hot sausage) (5)
Freezer
• 2 deep-dish double pie crusts (1) • 1 pound bag of frozen mixed vegetables (corn, carrots, peas, green beans, and lima
beans) (1)
Cold
• 1/3 cup unsalted butter (1) • 3 cups milk (1, 4) • 8 large eggs (2, 4) • 30 oz container of ricotta cheese (2) • 2 cups shredded parmesan cheese (2) • 32 oz mozzarella cheese (2, 5) • 8 ounces cream cheese (3) • 8 oz sharp cheddar cheese (3) • 8 oz Monterrey jack cheese (3)
Spices
• 5 teaspoons salt (1, 2, 4) • 2 teaspoons black pepper (1, 2, 4) • 1/2 teaspoon celery seed (1) • 1/4 teaspoon poultry seasoning (1) • 2 tablespoons dried parsley flakes (2) • 2 packages taco seasoning (3) • 1/2 teaspoon ground ginger (4) • 2 packages onion soup mix (4)
For more info, visit www.NewLeafWellness.biz 8
Italian
• Four 24oz jars of pasta/spaghetti sauce (2, 5) • One 12 oz box of jumbo pasta shells (3) • Two 9 oz boxes of “oven ready” lasagna noodles with no boiling required (2) • 1 ½ cups Italian-seasoned breadcrumbs (4)
Canned
• 2 cups chicken broth (1) • 16 oz jar of salsa (3) • 16 oz jar of taco sauce (3)
Baking
• 2/3 cup all-purpose flour (1) • Cooking spray (4) • 1/2 cup light brown sugar (4)
Miscellaneous
• Two Pie Plates (Glass, aluminum, or disposable – I used the pans that came with my pie crusts) (1)
• Six 9”x13” pans (Glass, aluminum, or disposable) (2, 3, 5) • Two 9”x5” loaf pans (Glass, aluminum, or disposable) (4) • Plastic wrap (2-5) • Aluminum foil (1-5) • Waxed paper (1) • 1 teaspoon Worcestershire sauce (4) • 4 pieces of bread (4) • 1 cup ketchup (I like Simply Heinz) (4)
For more information, visit www.NewLeafWellness.biz 1
17 Chicken Crockpot Freezer Meals Free printable recipes and grocery list below
Recipe List
1. Chicken Tikka Masala 2. Chicken Philly Cheesesteaks 3. Cranberry Chicken from my ALDI freezer meal prep session 4. Chicken Curry 5. Chicken Chili 6. Cheesy Chicken Tater Tot Casserole from The Country Cook 7. Honey Sesame Chicken from Damn Delicious 8. Easy Chicken Cacciatore 9. Shredded BBQ Chicken 10. Honey Dijon Chicken 11. Chicken Soup with Mexican Seasonings 12. Balsamic Chicken with Pears and Mushrooms from Once a Month Meals 13. Chicken Fajitas from The Humbled Homemaker 14. Red Pepper Chicken 15. Apricot-Ginger Chicken 16. Italian Chicken from my Costco freezer meal prep session 17. Mexican Chicken Chili with Cornbread Topping
For more information, visit www.NewLeafWellness.biz 2
1. Chicken Tikka Masala Yields: 6 servings
• Ingredients • 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces • Two 15oz cans of tomato sauce • 2 cloves of garlic, minced • 2 tablespoons honey • 2 tablespoons curry powder • 1 teaspoon crushed red pepper • 1/2 teaspoon onion powder • 1/2 teaspoon salt • 8oz heavy cream (1 cup or 1/2 pint)
Materials
• 1 gallon-sized plastic freezer bag To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
2. To your freezer bag, add all ingredients. 3. Remove as much air as possible, seal, and freeze for up to three months.
To Cook
1. Thaw freezer bag overnight in refrigerator or in the morning in water. 2. Add contents of freezer bag to crockpot and cook on “low” setting for 4 hours in a
6-quart crockpot or 8 hours in a 4-quart crockpot. Serve with naan or rice.
For more information, visit www.NewLeafWellness.biz 3
2. Crockpot Chicken Philly Cheesesteak
Yields: 6 servings
Ingredients
• 3 tablespoons corn starch • 1 cup chicken broth • 2 pounds boneless skinless chicken breasts, cut into strips • 1 large onion, sliced • 1 green bell pepper, cut into strips • 1 red bell peppers, cut into strips • 1/2 teaspoon black pepper • 1 clove of garlic, minced
Materials • 1 gallon-sized plastic freezer bag
To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
2. To your freezer bag, add all ingredients except cheese. 3. Remove as much air as possible, seal, and freeze for up to three months.
To Cook
1. Thaw freezer bag overnight in refrigerator or in the morning in water. 2. Add contents of freezer bag to crockpot and cook on “low” setting for 4 hours in a
6-quart crockpot or 8 hours in a 4-quart crockpot.
Serve on rolls topped with provolone cheese. Serve with a side of sweet potato fries.
Tip: Serve the sauce from the crockpot on the side as a dip for the sandwiches.
For more information, visit www.NewLeafWellness.biz 4
3. Crockpot Cranberry Chicken Yields: 6 servings Ingredients
• 1 small onion, diced • 14oz can whole cranberry sauce • 2 cloves garlic, minced • 2 tablespoons honey • 2 tablespoons balsamic vinegar • 2 tablespoons extra virgin olive oil • 1/4 teaspoon crushed red pepper flakes • 1/4 teaspoon ground black pepper • 2 pounds boneless, skinless chicken breasts
Materials
• 1 gallon-sized plastic freezer bag To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
2. To your freezer bag, add all ingredients. 3. Remove as much air as possible, seal, and freeze for up to three months.
To Cook
1. Thaw freezer bag overnight in refrigerator or in the morning in water. 2. Add contents of freezer bag to crockpot and cook on “low” setting for 4 hours in a
6-quart crockpot or 8 hours in a 4-quart crockpot. Serve with leftover cranberry mixture, green beans, and stuffing.
For more information, visit www.NewLeafWellness.biz 5
4. Chicken Curry
Yields: 6 servings
Ingredients
• 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces • 6oz can of tomato paste • 13.5oz can of unsweetened coconut milk • 1 small onion, chopped (about one cup) • 2 cups of frozen peas • 14.5oz can of tomato sauce (about 1 3/4 cup) • 2 large cloves of garlic, minced • 3 tablespoons honey • 2 tablespoons curry powder • 1 teaspoon salt • 1 teaspoon crushed red pepper
Materials
• 1 gallon-sized plastic freezer bag
To Freeze and Cook Later 1. Label your freezer bag with the name of the recipe, cooking instructions, and
“use-by” date. 2. Add all ingredients to your freezer bag. 3. Remove as much air as possible, seal, and freeze.
To Cook
1. Thaw freezer bag overnight in refrigerator or in water in the morning. 2. Add contents of freezer bag to crockpot and cook on “low” setting for 4 hours in a
6-quart crockpot or 8 hours in a 4-quart crockpot.
Serve over rice.
For more information, visit www.NewLeafWellness.biz 6
5. Chicken Chili
Yields: 6 servings Ingredients
• 1 medium yellow onion (one cup), chopped • 15oz can black beans, drained and rinsed • 15oz can cannellini beans (white kidney beans), drained and rinsed • 14.5oz can diced tomatoes with green chilies, undrained (my family likes
medium-heat) • 14.5oz can petite diced tomatoes, undrained • 1 cup frozen medley of green & red peppers & onion strips • 1 2/3 cup frozen corn • 4 cloves garlic, minced • 1 tablespoon paprika • 3 teaspoons chili powder • 2 teaspoons ground cumin • 1 1/2 teaspoon oregano • 1/4 teaspoon crushed red pepper flakes • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
Materials • 1 gallon-sized plastic freezer bag
To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
2. To your freezer bag, add all ingredients. 3. Remove as much air as possible, seal, and freeze for up to three months.
To Cook
1. Thaw freezer bag overnight in refrigerator or in the morning in water. 2. Add contents of freezer bag to crockpot and cook on “low” setting for 4 hours in a
6-quart crockpot or 8 hours in a 4-quart crockpot.
For more information, visit www.NewLeafWellness.biz 7
6. Cheesy Chicken Tater Tot Casserole
Recipe adapted from The Country Cook Yields: 4 servings Ingredients
• 32oz bag frozen tater tots • 3oz bag bacon pieces • 1 pound boneless skinless chicken breasts, cut into bite--‐sized pieces • 8 oz cheddar cheese, shredded (2 cups) • 3/4 cup 2% milk • 1/4 teaspoon salt • 1/4 teaspoon pepper
Materials
• 1 gallon-sized plastic freezer bag To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
2. To your freezer bag, add all ingredients. 3. Remove as much air as possible, seal, and freeze for up to three months.
To Cook
1. Thaw freezer bag overnight in refrigerator or in the morning in water. 2. Add contents of freezer bag to crockpot and cook on “low” setting for 4 hours in a
6-quart crockpot or 8 hours in a 4-quart crockpot. Top with sour cream and serve with peas.
For more information, visit www.NewLeafWellness.biz 8
7. Honey Sesame Chicken
Recipe adapted from Damn Delicious
Yields: 6 servings
Ingredients
• 1 small onion, diced • 2 cloves garlic, minced • 1/2 cup honey • 1/2 cup soy sauce • 1/4 cup ketchup • 2 tablespoons olive oil • 1/4 teaspoon crushed red pepper flakes • 1/4 teaspoon salt • 1/4 teaspoon pepper • 2 pounds boneless, skinless chicken thighs
Materials • 1 gallon-sized plastic freezer bag
To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
2. To your freezer bag, add all ingredients. 3. Remove as much air as possible, seal, and freeze for up to three months.
To Cook
1. Thaw freezer bag overnight in refrigerator or in the morning in water. 2. Add contents of freezer bag to crockpot and cook on “low” setting for 4 hours in a
6-quart crockpot or 8 hours in a 4-quart crockpot.
Top with sesame seeds and serve with steamed broccoli and rice.
For more information, visit www.NewLeafWellness.biz 9
8. Chicken Cacciatore Yield: 4 servings Ingredients
• 1 pound boneless, skinless chicken breasts • 24oz jar of spaghetti sauce • 1 zucchini, chopped • 1 green bell pepper, chopped • 1 small yellow onion, chopped (one cup)
Materials
• 1 gallon-sized plastic freezer bag To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (which will be three months from the prep date).
2. Add all ingredients to your freezer bag. 3. Remove as much air as possible, seal, and freeze.
To Cook
1. Thaw freezer bag overnight in refrigerator or in water in the morning. 2. Pour contents of freezer bag into your crockpot. 3. Add contents of freezer bag to crockpot and cook on “low” setting for 4 hours in a
6-quart crockpot or 8 hours in a 4-quart crockpot. Serve with spaghetti and salad.
For more information, visit www.NewLeafWellness.biz 10
9. Shredded BBQ Chicken Yields: 3 servings Ingredients
• 1 pound boneless, skinless chicken breasts • 1 cup ketchup (I like Simply Heinz) • 2 tablespoons Worcestershire Sauce • 1 tablespoon + 1 teaspoon brown sugar • 1 tablespoon chili powder • 1 1/2 teaspoons hot sauce • 1 1/2 teaspoons curry powder
Materials • 1 gallon-sized plastic freezer bag
To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (which will be three months from the prep date).
2. Add all ingredients to your freezer bag. 3. Remove as much air as possible, seal, and freeze.
To Cook
1. Thaw freezer bag overnight in refrigerator or in water in the morning. 2. Add contents of freezer bag to crockpot and cook on “low” setting for 4 hours in a
6-quart crockpot or 8 hours in a 4-quart crockpot. 3. Shred chicken and return to slow cooker to mix with remaining BBQ sauce.
Serve on sandwich rolls with a salad.
For more information, visit www.NewLeafWellness.biz 11
10. Honey Dijon Chicken and Red Potatoes Yields: 6 servings Ingredients
• 2 pounds of boneless, skinless chicken breasts • ¼ cup honey • 2 tablespoons Dijon mustard (or whole grain mustard) • 2 teaspoons black pepper • ½ teaspoon salt • ½ teaspoon ground thyme • ½ cup water (not needed until day of cooking) • 16oz bag of baby red potatoes (I buy the bags of fresh baby potatoes sold in the
produce section) Materials
• 1 gallon-sized plastic freezer bag To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (which will be three months from the prep date).
2. Add all ingredients to your freezer bag except water and potatoes. 3. Remove as much air as possible, seal, and freeze. 4. Place bag of potatoes in freezer.
To Cook
1. Thaw freezer bag overnight in refrigerator or in water in the morning. 2. The morning of cooking, pour contents into your crockpot; add water and frozen
potatoes. (I don’t thaw my potatoes because I worry about them getting brown while cooking.)
3. Cook on “low” setting for 4 hours in a 6-quart crockpot or 8 hours in a 4-quart crockpot.
Serve with steamed broccoli or a salad.
For more information, visit www.NewLeafWellness.biz 12
11. Chicken Soup with Mexican Seasonings
Yields: 4 servings
Ingredients
• 1 pound carrots, peeled and diced • 1 small yellow onion, diced (one cup) • 2 cloves of garlic, minced • 2 Roma tomatoes, chopped • 1 cup tomato juice (If you buy a big can/bottle, freeze the extra in ice cubes trays
for future soups and chilis) • 1 teaspoon cumin • 1 teaspoon fennel seeds • 1 teaspoons chili powder • 1 teaspoon salt • Juice from 1 lime (about 1/4 cup) • 1 pound boneless, skinless chicken breasts • 4 cups chicken broth (not needed until day of cooking)
Materials • 1 gallon-sized plastic freezer bag
To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (which will be three months from the prep date).
2. Add all ingredients (except chicken broth) to your freezer bag. 3. Remove as much air as possible, seal, and freeze.
To Cook
1. Thaw freezer bag overnight in refrigerator or in water in the morning. 2. Add contents of freezer bag to crockpot with broth and cook on “low” setting for 4
hours in a 6-quart crockpot or 8 hours in a 4-quart crockpot. 3. Shred chicken with a fork.
Serve with crusty French bread or garlic bread.
For more information, visit www.NewLeafWellness.biz 13
12. Balsamic Chicken
Recipe adapted from Once a Month Meals
Yields: 8 servings
Ingredients
• 4 pounds boneless, skinless chicken breasts • 37 ½ ounces canned sliced pears • 2 cups sliced mushrooms • ⅓ cup balsamic vinegar • 2 teaspoons salt • 1 teaspoon black pepper • 1 tablespoon brown sugar
Materials • 1 gallon-sized plastic freezer bag
To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (which will be three months from the prep date).
2. Add all ingredients to your freezer bag. 3. Remove as much air as possible, seal, and freeze.
To Cook
1. Thaw freezer bag overnight in refrigerator or in water in the morning. 2. Add contents of freezer bag to crockpot and cook on “low” setting for 4 hours in a
6-quart crockpot or 8 hours in a 4-quart crockpot.
Serve with rice.
For more information, visit www.NewLeafWellness.biz 14
13. Chicken Fajitas
Recipe adapted from The Humbled Homemaker
Yields: 6 servings
Ingredients
• 2 pounds of boneless skinless chicken breasts, fat trimmed and sliced • 2 red bell peppers, sliced • 1 small yellow onion, peeled and sliced • 2 cloves of garlic, minced • 1 tablespoon honey • 1 tablespoon apple cider vinegar • 1 tablespoon chili powder • 2 teaspoons cumin • 1 teaspoon paprika • 1/4 teaspoon crushed red pepper flakes
Materials • 1 gallon-sized plastic freezer bag
To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (which will be three months from the prep date).
2. Add all ingredients to your freezer bag. 3. Remove as much air as possible, seal, and freeze.
To Cook
1. Thaw freezer bag overnight in refrigerator or in water in the morning. 2. Add contents of freezer bag to crockpot and cook on “low” setting for 4 hours in a
6-quart crockpot or 8 hours in a 4-quart crockpot. 3. Shred chicken and serve with cooked onions and peppers.
Serve on soft tortillas or rice with your favorite fajitas toppings like shredded lettuce, cheese, and guacamole.
Tip: You can also cook these in a frying pan on your stovetop.
For more information, visit www.NewLeafWellness.biz 15
14. Red Pepper Chicken
Yields: 6 servings
Ingredients
• 2 pounds boneless, skinless chicken breasts, fat trimmed • 2 red bell peppers, sliced (about 1.5 cups) • 1/4 cup olive oil • 4 large garlic cloves, minced • 1 small yellow onion, diced (about one cup) • 1 teaspoon crushed red pepper flakes • 1/2 teaspoon black pepper • 1/4 teaspoon salt
Materials
• 1 gallon-sized plastic freezer bag To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
2. Add all ingredients to your freezer bag. 3. Remove as much air as possible, seal, and freeze.
To Cook
1. Thaw freezer bag overnight in refrigerator or in water in the morning. 2. Add contents of freezer bag to crockpot and cook on “low” setting for 4 hours in a
6-quart crockpot or 8 hours in a 4-quart crockpot.
Serve with brown rice and broccoli. You can also shred the chicken and serve on a tortilla with cheddar cheese.
For more information, visit www.NewLeafWellness.biz 16
15. Apricot-Ginger Chicken with Green Beans
Yields: 3 servings Ingredients
• 1 pound boneless, skinless chicken breasts (Chicken thighs also taste great) • 2/3 cup apricot jam • 1 tablespoon low sodium soy sauce • 1-inch fresh ginger root, peeled and grated (If you buy a large root, you can freeze
whatever is leftover. I place the leftover root whole in my freezer.) • 3 cloves garlic, peeled and minced • 1 pound frozen green beans (You can sub fresh)
Materials
• 1 gallon-sized plastic freezer bag To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
2. Add all ingredients to your freezer bag. 3. Remove as much air as possible, seal, and freeze.
To Cook
1. Thaw freezer bag overnight in refrigerator or in water in the morning. 2. Add contents of freezer bag to crockpot and cook on “low” setting for 4 hours in a
6-quart crockpot or 8 hours in a 4-quart crockpot.
Serve with rice or potatoes.
For more information, visit www.NewLeafWellness.biz 17
16. Italian Chicken Yields: 6 servings Ingredients
• 1 small yellow onion, diced • 4oz fresh baby spinach (about 2 handfuls) • 2 cans of tomato sauce (15oz each) • 2 cloves of garlic, minced • 1/4 cup honey • 2 tablespoons olive oil • 1 tablespoon Italian seasonings • 1/2 teaspoon salt • 1/4 teaspoon ground black pepper • 1/4 teaspoon crushed red pepper flakes • 2 pounds boneless, skinless chicken breasts
Materials
• 1 gallon-sized plastic freezer bag To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
2. Add all ingredients to your freezer bag. 3. Remove as much air as possible, seal, and freeze.
To Cook
1. Thaw freezer bag overnight in refrigerator or in water in the morning. 2. Add contents of freezer bag to crockpot and cook on “low” setting for 4 hours in a
6-quart crockpot or 8 hours in a 4-quart crockpot. Serve with spaghetti and a salad.
For more information, visit www.NewLeafWellness.biz 18
17. Mexican Chicken Chili with Cornbread Topping
Yields: 6 servings
Ingredients
• 1 pound boneless, skinless chicken breasts • 1 medium-sized yellow onion, chopped (about one cup) • 1 green bell pepper, chopped (about one cup) • 1 cup frozen corn • 2 tablespoons and 1.5 teaspoons of homemade taco seasoning or 1 package of
store-bought taco seasoning • 10.75oz can of condensed tomato soup • 1/4 pound cheddar cheese, shredded (about one cup) • 1 box of Jiffy corn muffin mix + the necessary ingredients listed on the box (Jiffy
calls for one egg and 1/3 cup milk)
Materials • 1 gallon-sized plastic freezer bag
To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
2. Add all ingredients to your freezer bag. 3. Remove as much air as possible, seal, and freeze.
To Cook
1. Thaw freezer bag overnight in refrigerator or in water in the morning. 2. Add contents of freezer bag to crockpot and cook on “low” setting for 4 hours in a
6-quart crockpot or 8 hours in a 4-quart crockpot. 3. Shred chicken with fork. 4. Cover shredded chicken chili with cheese and assembled corn muffin batter. 5. Add lid and cook on “high” setting for 60 minutes or until cornbread topping is
cooked through.
For more information, visit www.NewLeafWellness.biz 19
Grocery List for all 17 Chicken Crockpot Freezer Meals
(The number next to each ingredient corresponds to its recipe number.)
Materials
• 17 gallon-sized plastic freezer bags
Produce
• 24 cloves of garlic (1, 2, 3, 4, 5, 7, 11, 13, 14, 15, 16) • 1 large onion, sliced (2) • 9 small-medium yellow onions (3, 4, 7, 8, 11, 13, 14, 16, 17) • 1 zucchini (8) • 16oz bag of baby red potatoes (10) • 1 pound carrots (11) • 2 Roma tomatoes (11) • Juice from 1 lime (about 1/4 cup) (11) • 2 cups sliced mushrooms (12) • 5 red bell peppers (2, 13, 14) • 3 green bell peppers (2, 8, 17) • 1-inch fresh ginger root (15) • 4oz fresh baby spinach (about 2 handfuls) (16)
Meat
• 2 pounds boneless, skinless chicken thighs (7) • 27 pounds boneless skinless chicken breasts, cut into bite-sized pieces (1-6, 8-17) • 3oz bag bacon pieces (6)
Freezer
• 2 2/3 cup frozen corn (5, 17) • 1 pound frozen green beans (You can sub fresh) (15) • 2 cups of frozen peas (4) • 1 cup frozen medley of green & red peppers & onion strips (5) • 32oz bag frozen tater tots (6)
Cold
• 8oz heavy cream (1 cup or 1/2 pint) (1) • 12oz cheddar cheese, shredded (about 3 cups) (6, 17) • ¾ cup 2% milk (6)
Canned
• One 15oz can black beans (5) • One 15oz can cannellini beans (5)
For more information, visit www.NewLeafWellness.biz 20
• 1 cup chicken broth (2) • 14oz can whole cranberry sauce (3) • 13.5oz can of unsweetened coconut milk (4) • 6oz can of tomato paste (4) • 1 cup tomato juice (11) • Five 15oz cans of tomato sauce (1, 4, 16) • 10.75oz can of condensed tomato soup (17) • 14.5oz can diced tomatoes with green chilies (5) • 14.5oz can petite diced tomatoes (5) • 24oz jar of spaghetti sauce (8) • 37 ½ ounces canned sliced pears (12) • 2/3 cup apricot jam (15)
Baking • 1 cup + 8 tablespoons honey (1, 3, 7, 10, 13, 16) • 3 tablespoons corn starch (2) • 2 tablespoons + 1 teaspoon brown sugar (9, 12) • 1 box of Jiffy corn muffin mix + the necessary ingredients listed on the box (Jiffy
calls for one egg and 1/3 cup milk) (17) Oils and Vinegars
• 1/3 cup + 2 tablespoons balsamic vinegar (3, 12) • ¼ cup + 6 tablespoons extra virgin olive oil (3, 7, 14, 16) • 1 tablespoon apple cider vinegar (13)
Miscellaneous
• ½ cup + 1 tablespoon soy sauce (7, 15) • ¼ cup ketchup (I like Simply Heinz) (7, 9) • 2 tablespoons Worcestershire Sauce 9 • ½ teaspoons hot sauce (9) • 2 tablespoons Dijon mustard (or whole grain mustard) (10)
Spices
• 1/2 teaspoon onion powder (1) • 6 ¼ teaspoons salt (1, 4, 6, 7, 10, 11, 12, 14, 16) • 4 teaspoons ground black pepper (2, 3, 6, 7, 10, 12, 14, 16) • 4 ¼ teaspoons crushed red pepper flakes (1, 3, 4, 5, 7, 13, 14, 16) • 1 ½ teaspoon oregano (5) • 4 tablespoons +1 ½ teaspoons curry powder (1, 4, 9) • ½ teaspoon ground thyme (10) • 1 teaspoon fennel seeds (11) • 3 tablespoons + 3 teaspoons chili powder (5, 9, 11, 13) • 5 teaspoons ground cumin (5, 11, 13) • 1 tablespoon + 1 teaspoon paprika (5, 13)
For more information, visit www.NewLeafWellness.biz 21
• 1 tablespoon Italian seasoning (16) • 2 tablespoons and 1.5 teaspoons of homemade taco seasoning or 1 package of
store-bought taco seasoning (17)
Not Needed Until Day of Cooking
• 4 cups chicken broth (not needed until day of cooking) (11) • Suggested Side Dishes
1. Chicken Tikka Masala – naan or rice 2. Chicken Philly Cheesesteaks – rolls and sweet potato fries 3. Cranberry Chicken – green beans and stuffing 4. Chicken Curry - rice 5. Chicken Chili 6. Cheesy Chicken Tater Tot Casserole – sour cream and peas 7. Honey Sesame Chicken – broccoli and rice 8. Easy Chicken Cacciatore – spaghetti and salad 9. Shredded BBQ Chicken – sandwich rolls or salad 10. Honey Dijon Chicken – broccoli or salad 11. Chicken Soup with Mexican Seasonings – French bread or garlic bread 12. Balsamic Chicken with Pears and Mushrooms - rice 13. Chicken Fajitas – tortillas and toppings 14. Red Pepper Chicken – brown rice and broccoli 15. Apricot-Ginger Chicken – rice or potatoes 16. Italian Chicken – spaghetti and salad 17. Mexican Chicken Chili with Cornbread Topping
