healthy slow cooker freezer meal day! round 2.

i received such a wonderful response by both my blog readers and the husband {he does love a good, home cooked meal} that i took that momentum and ran with it.  well, not really ran but i did create a grocery list and plan for five more meals to store in the freezer.

this ebook {still on sale until august 15th!} click here to visit Mama And Baby Love. is still the best i have found.  you can pick and choose one meal at a time or you can go all in and pick three or more to do.  stephanie gives grocery lists for three-four meals so all the work is done.  well, you do still have to actually GO to the store.

here are the meals i made in four hours.  {i was pretty low on energy during the day i had so i took many more “feet up – drink a bottle of water because you are six months pregnant” rest moments than before}.  chicken pesto shells, french dip beef stew, sesame honey chicken, asian meatballs and chicken parmesan.  the french dip stew, sesame honey chicken and chicken parmesan all came from stephanie’s ebook.  those recipes and more can be found at her website or you can click here to visit Mama And Baby Love.

first up chicken pesto shells. technically, not a slow cooker meal.  but they are SO good and easy to make large batches and freeze.  i use tinkyada gluten free shells and they work great.  i make sure to cook them al dente before freezing.

ingredients:

12-16 jumbo pasta shells {i used two boxes}
water for boiling pasta
8oz cream cheese, softened
1 cup freshly grated parmesan or asiago cheese + 1/4 cup for topping
6 tablespoons prepared pesto (homemade or store bought)
4 cups shredded cooked chicken
4 cloves garlic, minced
salt and pepper to taste

directions:

in a large pot over high heat, boil water and prepare pasta shells as directed on package. cook pasta shells only until al dente. the pasta will finish cooking when the dish is baked. drain the pasta shells and set aside.

in a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. fill the pasta shells with the filling and place in a baking dish. sprinkle the remaining 1/4 cup of cheese over filled shells.

preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.

to make ahead/freezer meals -

prepare as directed but place filled shells in an oven- and freezer-proof baking dish. top with remaining 1/4 cup of cheese over filled shells, cover and freeze.  when ready to prepare, defrost. preheat oven to 350 degrees and bake shells uncovered for 35-40 minutes or until shells are bubbling hot and cheese.

my sweet martha stewart was a big helper.  especially when the shredded chicken was cooling.

next up, french dip beef stew.

then, sesame honey chicken.

then, asian meatballs. ahhh. i LOVE the smell of fresh cilantro.

 

ingredients:
meatballs:
0.25 cup panko bread crumbs {i used glutino gluten free bread crumbs}
1.25 pounds extra lean ground beef
1 Tablespoon fresh ginger, minced
1 clove garlic, minced
0.5 teaspoons salt
0.25 cups fresh cilantro, chopped
3 medium green onions, chopped
1 Tablespoon low-sodium soy sauce
2 teaspoons sesame oil
sauce:
4 Tablespoons low-sodium soy sauce
2 teaspoons sesame oil
2 Tablespoons fresh lime juice
2 Tablespoons water
0.5 medium green onions, chopped

directions:
preheat oven to 500. mix together all ingredients listed for meatballs in a large bowl. mix well with hands until combined. shape 1/4 cup meat mixture into balls. place rolled meatballs in baking dish. bake for 15 minutes. meanwhile, mix all sauce ingredients in small bowl. serve meatballs with sauce for dipping.

freezing directions:
prepare meatballs as directed above, but do not bake. place on baking sheet lined with parchment paper. flash freeze. once frozen, place in gallon freezer bag. place sauce in pint freezer bag. label and freeze.

TO SERVE: thaw. preheat oven to 500. place meatballs in baking dish. bake 15 minutes. meanwhile, heat sauce on stovetop or in microwave until heated through.

and finally, chicken parmesan.

we are fortunate to have to a chest freezer along with the freezer with our refrigerator.  i like to freeze everything in the smaller space {takes less energy} then transplant it to the larger freezer.  so everything i made last week had been moved to the chest freezer which left this empty space to be filled just four hours later.

and there you go.  healthy freezer meals, mostly slow cooker.  if you have any must try recipes please share away!

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