Make Ahead Freezer Meal Recipes

Thanks to Kelly McNelis of New Leaf Wellness for sharing these recipes on Problems & Solutions. You can receive her newsletter through her website at www.newleafwellness.biz and that’s also how you order her eCookbooks.

Crockpot Beef Roast and Carrots

Ingredients * 2-pound boneless beef chuck shoulder roast (No substitutions! This is the best cut of meat for the slow cooker.) * 1-2 pounds carrots, peeled and chopped into bite-sized pieces * 3 tablespoons extra virgin olive oil * 2 tablespoons red wine vinegar * 1 seasoning packet (We love the store-bought McCormick mesquite and chipotle seasonings) OR 3 tablespoons of your favorite homemade seasoning mix.

Directions 1. Combine all ingredients in your crockpot. 2. Add lid, and cook on “low” setting for 8-10 hours until beef shreds easily with a fork.

To Freeze and Cook Later Combine all ingredients in a gallon-sized plastic freezer bag. Remove as much air as possible and freeze for up to three months. When ready to eat, thaw overnight in refrigerator. Cook on “low” setting for 8-10 hours, or until meat shreds easily with a fork.

Serve with rice or potatoes. YUM.

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Slow Cooker 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

Directions

1. Combine all ingredients in your slow cooker and cook on “low” setting for 6-8 hours or until pork shreds easily with a fork.
2. Remove bones and shred meat.

To Freeze and Cook Later

Combine all ingredients in a gallon-sized plastic freezer bag and freeze for up to three months.  When ready to eat, thaw overnight in refrigerator.  Add to slow cooker and cook on “low” setting for 6-8 hours or until pork shreds easily with a fork.  Remove bones and shred meat.

I recommend serving the leftover cranberry mixture in the slow cooker with the meat – it’s so yummy!  Add some sides of green beans and stuffing and dinner is done.

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Slow Cooker Asian Chicken Lettuce Wraps

Yields: 6 servings

Ingredients

• 2 pounds of ground chicken (you can also substitute ground beef or ground turkey when they’re on sale at the grocery store)
• 1 medium-sized red bell pepper, diced
• 2 large carrots, grated (1 cup)
• 4 cloves garlic, minced
• 1/4 cup low-sodium soy sauce
• 1/4 cup ketchup
• 1 tablespoon honey
• 1/4 teaspoon crushed red pepper flakes

Directions

1. Add all ingredients to your slow cooker and cook on “low” setting for 4-6 hours or until chicken is tender.
2. Break apart chicken and serve.

To Freeze

Add all ingredients to a gallon-sized plastic freezer bag.  Remove as much air as possible, seal, and freeze for up to three months.  Thaw in refrigerator overnight and then cook in slow cooker for 4-6 hours on “low” setting.  Break apart chicken and spoon onto lettuce.

Serve on big pieces of iceberg or Boston Bibb lettuce.  YUM.

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