It was a productive Sunday at the Fox household – 6 double-batch healthy freezer meals, 3 Strombolis, and a couple super bowl apps done before 5:00. Boom. It is Super Bowl Sunday, and I feel like I’ve earned the drinks I’m about to consume!
My motivation for making healthier freezer meals this week was two-fold. 1.) my best friend is about to have a baby and her husband eats clean, and 2.) I’m competing in a “transformation challenge” (aka workout more, eat better, and track results – operation Mexico bod) with my gym Orange Theory Fitness.
I’m never quite sure what to get my friends post-baby, but have found food is always welcome. I wanted to be ready when Jen and Bryan had their new little girl (remember they adopted Bauer!) but wanted to respect Bryan’s clean eating (he is doing awesome with his diet!). And for me, as I’ve said before, I do best eating healthy when I prepare in advance, so having 6 meals ready (each serving 4) is great for both of us.
Below are 6 fairly healthy freezer meals that are easy and tasty:
1.) Black Bean, Quinoa, and Sweet Potato Soup from Oh She Glows
I was craving chicken tortilla soup but wanted something a little different, and had this recipe saved to Pinterest. It has simple ingredients with a lot of flavor!
2.) Crockpot Chicken Gnocchi Soup from Pinch of Yum
This is one of my favorite soups – I mean what is not to love about gnocchi, chicken, bacon, and spinach?! I subbed the evaporated milk for almond milk to make it dairy-free and the consistency was still great. Plus it is a crockpot meal, so you dump the ingredients and can move-on!
3.) Skinny Eggplant Rollatini with Vegan Ricotta and Ground Turkey (adapted from Skinny Taste and Vegan Insanity)
I’ve made these Eggplant Rollatinis before, but this time made a vegan ricotta to make them dairy-free, plus added ground turkey to the quick marinara sauce to add a bit more protein.
Step 1 is to prepare the eggplant. I did this a day in advance to reduce the day-of prep time
The vegan ricotta is cashew-based, and the cashews need to soak for 2 hours so just build that into your prep time
Combine the vegan ricotta ingredients…
Then process in the food processor
Layer spinach, vegan ricotta..
..and the ground turkey marinara on your eggplant slices
Then roll-up and top with extra marinara sauce!
4.) Maple Pork Enchiladas with Butternut Squash from Sweat Peas and Safron with Skinny Tex Mex Quinoa Casserole from ifoodreal
I’ve made these before, and they are a great fall/winter comfort food! The Maple Pork is a crockpot recipe and can be used for many different things – My husband loved it so much we decided to make a chicken version for the Super Bowl to serve with Hawaiian buns!
To make the prep easier I used frozen butternut squash, and added some garlic powder to it along with the chili powder to add more flavor
layer whole wheat tortillas with the smashed butternut squash..
..then the maple bacon pork
then top with a drizzle of enchilada sauce
layer in a pan with enchilada sauce, top with more enchilada sauce and a small amount of cheese
I made the Tex Mex Quinoa casserole to go with it but only used about 1/2 cup total of cheese to make it a bit more lactose intolerant friendly 🙂
5.) Ground Turkey Sloppy Joe stuffed Peppers
I kind of made this one up – I have been stuffing sweet potatoes with ground turkey sloppy joes and decided to change it up!
You can use any sloppy joe recipe, but here is what I did:
Ground Turkey Sloppy Joes
1 lb ground turkey
1 onion, chopped
2 cloves garlic, minced
1 can kidney beans
1 can tomato sauce
1 cup chili sauce
1 Tbl Italian seasoning
salt/pepper to taste
Heat the onion with some olive oil over medium heat for 1-2 minutes, then add the ground turkey and cook until cooked through. Add the garlic and cook for 1-2 more minutes, then add the seasonings. Stir to combine then simmer for 10-15 minutes until thickened.
6.) Slow Cooker Balsamic Chicken from Jam Kat’s Paleo
I have made this before for Luke and I, and it was super tasty! We serve it with brown rice. Of all of the meals, this was the easiest to prep! Just combine into a bag and stick in the freezer crockpot-ready! (sorry for the lack of pictures, this was one of my last meals and I was just ready to be done!)
Plus I also made a Stromboli, which is not so healthy, but an awesome freezer meal to serve with the soup and for a crowd! I’m sure there are a ton of recipes out there, but this is my Aunt Honey’s which means it is full of love and cooking wisdom 🙂
Here is the base recipe:
1 egg yolk (save white)
1 tsp parsley
1/2 tsp garlic powder
2 Tb olive oil
1 Tbl parmesan cheese
1 tsp oregano
1/4 tsp pepper
Mix together and spread over rolled frozen bread dough or refrigerated pizza dough then layer with your favorite meat/cheese
Spread egg white over stromboli then Cook 30 minutes at 325 degrees, seam side down
I made two different kinds:
1.) “Classic” Stromboli with ham, turkey, and salami
use your favorite meats/cheese
spread seasoning on dough, then layer cheese first
then a layer of meat
another layer of cheese (doesn’t need to cover every square inch, since it spreads)
and end with cheese. You can use shredded cheese too!
2.) “Philly” Stromboli with peppers, onion, and roast beef (my sister’s idea!)
saute the onions and peppers
spread seasoning on dough
layer first with cheese
then meat and pepper/onion mixture
…and meat again, roll the “long” way
to freeze, spray aluminum foil with cooking spray and wrap well. Thaw before cooking!
After a busy day of cooking I am now enjoying some pepper nachos (mini peppers topped with buffalo chicken), buffalo cauliflower, cheese dip (yeah, yeah not so healthy), and wine!
We used leftover buffalo chicken on mini pepper halves (1 lb chicken breast, 1 cup Frank’s hot sauce, and Italian dressing mix – cook in crockpot on low for 6 hours)
Cheers, and go Falcons!