Freezer Meals

Planning makes healthy choices easier. When you have a plan, you don't have to think on those busy days. You just defrost a meal, pop it into the crockpot or instant pot and you're good to go.

Prepping meals to pop in the crockpot or instant pot doesn't even take much time. 
Just a few ziplock bags, a quick trip to the store, wash, chop and toss in the freezer. The day before defrost in the fridge so it's ready to cook in your crockpot or instant pot.

Here are a few of my favorite simple freezer meals. Love to hear what you think about them, comment below.

​Freezer Meal for Instant Pot or Crockpot
WHITE CHICKEN CHILI
YIELD: 4 SERVINGS
INGREDIENTS
·       4 cups chicken stock
·       2 -3 medium skinless chicken breasts or thighs
·       2 (15-ounce) cans beans of your choice, rinsed and drained (I used Great Northern beans)
·       2 cups (16 ounces) salsa verde (store-bought or homemade)
·       2 teaspoons ground cumin
·       optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped red or green onions, sour cream, crumbled tortilla chips
 INSTRUCTIONS: Stir together 1 cup chicken stock and chicken. Set instant pot to 10 minutes on manual. (12-15 minutes if using frozen chicken breasts) Quick release. Remove chicken and, using 2 forks, shred into bite-size pieces. Return to instant pot.
Add remaining chicken stock, beans, salsa and cumin in crockpot. Set instant pot to 5 minutes on manual. Natural release 10 minutes.
 
Serve immediately, garnished with your favorite toppings.
CROCK POT INSTRUCTIONS: Stir together chicken stock, chicken, beans, salsa and cumin in crockpot. Cover and cook on low until chicken is very tender, 6 to 8 hours. Remove chicken and, using 2 forks, shred into bite-size pieces. Return to crockpot
Serve.  Serve immediately, garnished with your favorite toppings.
Adapted from Gimmesomeoven.com
 
INSTANT POT GARLIC BROWN SUGAR CHICKEN
4 Servings
Ingredients
         1 pound quarter Chicken, Boneless Breasts
         ⅓ cups Brown Sugar
         ⅓ cups Vinegar
         ¼ cups Lemon Lime Soda
         2 teaspoons mince Garlic, Cloves
         2 tablespoons Soy Sauce, Gluten Free
         1 teaspoon Black Pepper
 
COOKING DIRECTIONS
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
   1    **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
   2    Place all ingredients into inner pot.
   3    Lock cover into place and seal steam nozzle.
   4    Set on poultry setting or manually set for 15 minutes.
   5    Naturally release pressure for 5 minutes and quick release remaining pressure.
 
SERVING DAY DIRECTIONS
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
   1    **Due to the nature of pressure cooking there is always room for inconsistency. The times given are based on 4 servings frozen using 64+ ounce round containers. If you are using a different size/ shape container or more servings you may need to increase your cooking time.**
   2    Place frozen contents into inner pot. Saute for 5 minutes.
   3    Lock cover into place and seal steam nozzle.
   4    Set on poultry setting or set manually for 15 minutes.
   5    Naturally release pressure for 5 minutes and quick release remaining pressure.
 
https://onceamonthmeals.com/recipes/instant-pot-garlic-brown-sugar-chicken/
 
Slow Cooker Salsa Chicken
 
2 lbs. skinless, boneless chicken
2 tablespoons taco seasoning mix
1 4oz. can diced green chilis, drained
1 cup finely chopped onion
¼ cup finely chopped celery
¼ cup shredded carrot
1 cup salsa
 
Put chicken in slow cooker.  Sprinkle taco seasoning over the chicken.  Layer green chilis, onion, celery, and carrot over the chicken, respectively.  Top with salsa.
 
Cool on low until the chicken is easily shreddable, 6 to 8 hours.  An instant read thermometer should read 165 degrees F.
 
Instant pot:
Add 1/2 cup of chicken broth
Set to meat setting for 15 minutes
Natural release
 
Shred the chicken with 2 forks and stir with the salsa mixture.
Serve as burritos, tacos, on top of salad, or whatever you like. 
 
Best Ever Pulled Pork
Ingredients:
    •      4 pound bone-in pork butt or shoulder roast or loin
    •      1 tablespoon sea salt
    •      1 tablespoon garlic powder
    •      1 tablespoon onion powder
    •      1 tablespoon onion flakes
    •      1 tablespoon chili powder
    •      1 teaspoon black pepper
    •      1 teaspoon cumin
    •      1/2 teaspoon ground cloves
    •      1/4 teaspoon cayenne pepper, or more to taste
Crockpot Instructions:
    1      Remove the roast from the packaging and place in the bottom of a large slow cooker.
    2      In a small bowl combine the salt, garlic powder, onion powder, onion flakes, chili powder, black pepper, cumin, cloves, and cayenne pepper. Spread this all over the roast, turning the meat to coat all sides.
    3      Cook in the slow cooker for 4 hours on high or 6 to 8 hours on low. (less time if you use a lean pork loin) The meat will be so tender that it will easily shred with tongs or two forks. Remove the bones and fat, and shred the meat.
    4      Serve the meat as a filling for tacos, sandwiches, lettuce wraps, burritos, salads, or taquitos. OR stir in bbq sauce for sloppy joes.
    5      To freeze: cool the meat and divide it into meal-size portions in plastic containers with lids or in ziptop freezer bags. Chill completely before storing in the freezer. To serve: reheat in the microwave or in a pan on the stovetop with a bit of water, if necessary.
 
Instant Pot directions:
After step 2 above:
Set instant pot to saute. Add 1/4 vegetable oil.
Brown  meat on all sides.
Add 2 cups stock or water.
Set on meat/stew setting for 90 minutes.
Natural release for 10 min, then quick release.
 
adapted from: http://goodcheapeats.com/2015/05/best-ever-slow-cooker-pulled-pork/
 
Whole Chicken
Author: Renee - www.raisinggenerationnourished.com

Ingredients
            1 medium onion, coarsely chopped
            2 large carrots, coarsely chopped
            3 stalks of celery, coarsly chopped
            ½ head of garlic (just smash the cloves)
            2-3 cups filtered water
            1 whole pastured chicken (around 5 lbs)
            Thyme, oregano, sea salt, and pepper to taste
 
Instructions
 
            Put the veggies and garlic into the bottom of your Instant Pot bowl, pour in the water, and set the rack for the chicken on top of the veggies.
            Gently lift the skin on the chicken breast and spread about a half palm-full of herbs and sea salt over the breast. This is optional but gives really good flavor to the meat. Set the chicken breast down in the Instant Pot right on top of the rack
            Sprinkle sea salt, pepper, and herbs if you wish to the chicken as well as to the liquid in the pot as this will give the meat stock leftover great flavor for soups or other cooking.
            Turn the vent valve to closed, plug the Instant Pot in, push the "Meat" setting, and then bring the time down manually to 25 minutes. It will turn on automatically. It takes about 10 minutes for it to come to pressure and then the 25 minute clock will count down.
            After your chicken pressure cooks 25 minutes, turn it off and let it sit in there to naturally release about 15-20 minutes. Turning that valve right away to release the pressure will pull all the moisture out of the meat - you don't want that! Let it sit and release naturally and then release the valve and open the top.
            From there you can take your chicken out, chop it up and either freeze it for later in the week or use it right away. You can strain out the liquid in the bowl (called meat stock) to use for soups or other cooking, and then toss the rest of the chicken carcass back in to make your bone broth.
 
Crockpot
Cook 4-5 hours on high. No need to add water.
 
GREEK CHICKEN
 
Author: The Seasoned Mom
Serves: 4-6
 
INGREDIENTS
    •      1.5 - 2 lbs. boneless, skinless chicken thighs
    •      1 red onion, sliced
    •      2 tablespoons minced fresh oregano
    •      1 tablespoon minced fresh basil
    •      1 clove garlic, minced
    •      1 tablespoon fresh thyme leaves
    •      Olive oil, salt, and pepper
    •      For serving: pita or flatbread; Tzatziki sauce; hummus; olives; tomatoes; cucumbers; lettuce; bell peppers
 
Crockpot INSTRUCTIONS
    1      Place chicken in a large zip-top bag and drizzle with olive oil. Season liberally with salt and pepper. Add oregano, basil, garlic, and thyme to the bag. Seal the bag and toss everything around to coat the chicken. You can let the chicken marinate in the refrigerator for a couple of hours (or overnight), or you can just dump it right into the slow cooker.
    2      Place sliced onion in the bottom of the slow cooker. Dump chicken and herbs from the bag into the slow cooker (on top of the onion).
    3      Cover and cook on low for 4-6 hours. Shred with a fork or chop chicken before serving.
    4      Pile the chicken on top of pita bread or on a big salad. Garnish with fresh veggies, Tzatziki sauce, hummus, and feta cheese
 
Instant Pot INSTRUCTIONS
 
2. Place onions in bottom of instant pot. Dump Chicken and herbs on top.
3. Cover and set manual to 8 minutes. Quick release after 5 minutes.
 
Adapted from: http://www.theseasonedmom.com/slow-cooker-greek-chicken/
 
SLOW COOKER PORK WITH SPICED APPLES
Author: The Seasoned Mom
Serves: 6
 
INGREDIENTS
    •      1 (2 lb.) pork loin
    •      4 large or 6 small apples (I like a combination of Granny Smith and Golden Delicious), peeled and sliced
    •      1 tablespoon coconut palm sugar (or can substitute with brown sugar)
    •      1 teaspoon cinnamon
    •      ⅛ teaspoon nutmeg
    •      ⅛ teaspoon ginger
    •      ½ teaspoon salt
    •      ¼ teaspoon pepper
 
INSTRUCTIONS
    1      Season pork with salt and pepper. Spray slow cooker with nonstick cooking spray. Place pork in bottom of slow cooker. Top with apples, sprinkle with sugar, cinnamon, nutmeg, and ginger. Cover and cook on low for 4 hours. Slice pork and serve with applesauce on top.
    2      FREEZER OPTION: Place sliced apples in a large zip-top bag. Sprinkle with sugar, cinnamon, nutmeg, and ginger and toss to coat. Season pork with salt and pepper. Place pork in the bag on top of the apples. Squeeze all of the air out of the bag, seal, and place in the freezer. When ready to cook, thaw the bag in the refrigerator overnight. Spray a slow cooker with nonstick spray. Dump contents of the bag into the slow cooker (pork should be on the bottom with most of the apples on top). Cover and cook on low for 4 hours. Slice pork and serve with applesauce on top.
 
Instant pot:
Set to saute,
Dump everything in and brown the pork for a few minutes.
Set to manual 10 minutes.
Quick release after 5 minutes