by The Mom Voice | Jan 18, 2021 | Parenting
This is a kid friendly slow cooker “dump” meal that you can prep ahead of time & freeze. No cooking is required at the time of freezer meal prep! For a healthier option, we recommend serving over cauliflower rice – although the kids might prefer their favorite noodle!
INGREDIENTS:
- 1 – 2 lbs. pork tenderloin
- 1 cup chunky applesauce
- 1 cup BBQ sauce
- 1 tbsp minced dried onion
DIRECTIONS:
- No cooking is required for this freezer meal.
- In a large bowl, combine all ingredients (including the raw pork tenderloin).
- TO FREEZE: Combine everything in a Ziplock bag, evenly coat meat, label and freeze.
- TO SERVE: Thaw in fridge overnight. Empty all contents into a crockpot and cook on LOW for 6-8 hours (or HIGH for 3-4 hours). Shred pork and serve over rice or noodles of choice.
by The Mom Voice | Jan 18, 2021 | Parenting
This is a kid friendly slow cooker “dump” meal that you can prep ahead of time & freeze. No cooking is required at the time of freezer meal prep!
INGREDIENTS:
- 4 – 6 boneless chicken breasts
- 1 cup Dijon mustard
- 1/2 cup maple syrup
- 2 tablespoons red wine vinegar
- salt & pepper to taste
DIRECTIONS:
- No cooking is required for this freezer meal.
- In a large bowl, combine all ingredients (including the raw chicken breasts).
- TO FREEZE: Combine everything in a Ziplock bag, evenly coat meat, label and freeze.
- TO SERVE: Thaw in fridge overnight. Empty all contents into a crockpot and cook on LOW for 8 hours (or HIGH for 4 hours). Chicken should come out whole but super tender. Serve with vegetable, rice or salad of choice.
by The Mom Voice | Jan 18, 2021 | Parenting
For this freezer meal, you will prep the raw meat, seasoning and other ingredients. When ready to serve, you will cook in a crockpot the day of and serve with your rice of choice.
INGREDIENTS:
- 1 1/2 lbs round stead (cut into 1″ strips)
- 1/4 cup flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 bag of frozen onion, green pepper and red pepper (mix)
- 4 tsp minced garlic
- 1 can – 16 oz. Italian style tomatoes
- 3 beef bouillon cubes
- 2 tbsp Worcestershire sauce
- 1 tbsp steak sauce
- 1 tbsp steak seasoning
DIRECTIONS:
- No cooking is required for this freezer meal.
- In a large bowl, combine all ingredients (including the raw steak).
- TO FREEZE: Combine everything in a Ziplock bag, evenly coat meat, label and freeze.
- TO SERVE: Thaw in fridge overnight. Empty all contents into a crockpot and cook on low for 8 hours. Serve with rice of choice.
by The Mom Voice | Jan 18, 2021 | Parenting
This is a family favorite that everyone loves! While we use this sweet pork for enchiladas in this recipe – you can easily adapt this to tacos, nachos, salads, etc.
INGREDIENTS:
- 3 – 4 lb pork roast (or tenderloin)
- 1 bottle taco sauce (I use 2 cans el pato)
- 1 package taco seasoning
- 1 T cumin
- 1 cup brown sugar
- 1 can Coke
- 12 count soft taco flour tortillas
- 1 bag Mexican cheese blend
- 1 can enchilada sauce (to serve with)
DIRECTIONS (to cook the meat):
- Cover roast half way with water in crock pot
- Cook for about 6 hours (on low)
- Drain water
- Shred pork with forks, place it back in the crock pot and add in ingredients together with pork
- Cook another 2 – 3 hours (on low) **Don’t be afraid to add more to any of these ingredients if you wish to give the pork more flavor.**
- TO FREEZE:
- Fill each tortilla with an even amount of sweet pork and add your preference of cheese.
- Wrap tortilla to form an enchilada and transfer to Ziplock bag to freeze.
- You will fill your Ziplock bag with the DRY enchiladas, label and freeze.
- TO SERVE:
- Remove your frozen enchiladas. In a casserole dish, spray the bottom of the pan with non-stick cooking spray.
- Transfer enchiladas to the casserole dish.
- Cover with enchilada sauce of choice and Mexican cheese.
- Bake at 400 degrees for 15 minutes or until cheese is melted and slightly browned.
- Serve with rice, beans or side salad.
by The Mom Voice | Jan 18, 2021 | Parenting
For this freezer meal, you will fully cook the peanut sauce during meal prep. When done let cool, transfer to a Ziplock bag, label and freeze. We recommend cooking the protein of choice on the day of serving (in addition to the noodles).
INGREDIENTS:
- 1/2 cup chicken or vegetable broth
- 3 tablespoons creamy peanut butter
- 1–2 teaspoons Sriracha chili sauce, plus more for serving if desired (see note below)
- 1 1/2 tablespoons honey
- 3 tablespoons soy sauce
- 1 1/2 tablespoons minced fresh ginger
- 3 cloves garlic, pressed or minced
- 8 ounces linguine noodles
- 1 bunch chopped green onions
- 1/2 cup chopped cilantro
- 2 limes cut into quarters
- 1/4 cup chopped peanuts
- (Optional) Shrimp or grilled, sliced chicken or steak (about 8-10 ounces)
DIRECTIONS:
- Bring a large pot of salted water to a boil. While the water is coming to a boil, wash and chop the ginger, garlic, green onions, cilantro, lime, and nuts.
- Combine the broth, peanut butter, Sriracha, honey, soy sauce, ginger, and garlic in a small saucepan. Cook over medium-low heat until the peanut butter melts and the ingredients are combined.
- TO FREEZE: Let sauce cool and transfer to a Ziplock bag. Label properly and freeze.
- TO SERVE: Defrost the sauce & re-heat over low/medium heat. Cook the noodles to your taste. We recommend preparing your protein at this time. Dice and mix into the sauce when re-heating. Serve over cooked noodles, top with crushed peanuts & enjoy!
by The Mom Voice | Jan 18, 2021 | Parenting
This is a family favorite of Lauren’s – super easy and delicious!
INGREDIENTS:
- 4 (14.5 oz) cans white beans, drained
- 2 (14.5 oz) cans of white corn, drained
- 3 cups chicken broth
- 2 (4 oz) can diced green chilies
- 2 chicken bouillon cubes
- 2 medium onions chopped
- 1 Tablespoon garlic powder
- 1 Tablespoon oregano
- 1 Tablespoon cumin
- 1/2 teaspoon cayenne
- 4 cups shredded chicken breasts
- 1 24 ounce sour cream
DIRECTIONS:
- Combine broth and cubes. Add all spices.
- Simmer for a few minutes. Add green chilis, corn, chicken, beans, and onions.
- Cook for 15 minutes. Add sour cream and stir. Cook for another 5 minutes.
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