Menu Round-up

Last week was freeze ahead meals to put into my crock pot. Some of the meals were bland and I've decided to add more spices to them next time. My favorite was the Reed Pepper Chicken! I got all of my recipes at New Leaf Wellness. There are TONS to choose from!
http://newleafwellness.biz/2015/02/17/17-freezer-meal-prep-sessions-that-will-change-your-life/

I've posted the recipes I really loved!

Monday:
  Lunch: Red Pepper Chicken 
Yields: One gallon-sized bag of red pepper chicken 
Ingredients • 1 pound boneless, skinless chicken breasts, fat trimmed
 • 1 medium-sized red bell pepper, sliced (about 1.5 cups)
 • 1/4 cup extra virgin olive oil 
 • 4 large garlic cloves, minced
 • 1 small onion, diced (about one cup)
 • 1 teaspoon crushed red pepper flakes
 • 1/2 teaspoon black pepper
 • 1/4 teaspoon salt 
Materials 
• 1 gallon-sized plastic freezer bag

 Prep 1. Label your freezer bag.
 2. To your freezer bag, add all ingredients.
 3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer. 

Cook
 1. The night before cooking, move frozen bag to your refrigerator to thaw.
 2. The morning of cooking, pour contents of freezer bag into your slow cooker and cook on “low” setting for 3-6 hours, or until chicken is cooked through and tender.
  

Dinner:  Crockpot Beef Vegetable Soup 
Yields: One gallon-sized bag of Beef Vegetable Soup. (I doubled this recipe and made two bags.) 

Ingredients
 • 8 medium-sized carrots (about one pound), peeled and sliced
 • 2 medium-sized zucchinis, ends cut off and chopped (about two cups)
 • 1 medium-sized yellow onion, diced (about one cup)
 • 1, 15oz can of cannellini beans (white kidney beans), rinsed and drained
 • 24oz jar of your favorite pasta sauce
 • 1 pound lean ground beef
 • 4 cups fat free, reduced sodium chicken broth – NOT NEEDED UNTIL DAY OF COOKING 

Materials
 • 1 gallon-sized plastic freezer bag

 Prep
 1. Label your freezer bag.
 2. To your freezer bag, add all ingredients except chicken broth. Add beef to the freezer bag last so it’s the first ingredient poured into your slow cooker.
 3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.

 Cook
 1. The night before cooking, move frozen bag to your refrigerator to thaw.
 2. The morning of cooking, pour contents of freezer bag into your slow cooker and add chicken broth
 3. Cook on “low” setting for 6-8 hours, or until beef is cooked through and carrots are soft.


Wednesday:
  Lunch: Lemon Pepper Chicken 
Yields: One gallon-sized bag of lemon pepper chicken 

Ingredients
 • 1 pound boneless, skinless chicken breasts, fat trimmed
 • 1/4 cup extra virgin olive oil
 • The juice from one lemon (about 3 tablespoons)
 • 1/2 teaspoon freshly cracked black pepper
 • 1/4 teaspoon salt

 Materials • 1 gallon-sized plastic freezer bag

 Prep 
1. Label your freezer bag.
 2. To your freezer bag, add all ingredients.
 3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer. 

Cook
 1. The night before cooking, move frozen bag to your refrigerator to thaw.
 2. The morning of cooking, pour contents of freezer bag into your slow cooker and cook on “low” setting for 3-6 hours, or until chicken is cooked through and tender. 


 Dinner: Orange Ginger Chicken 
Yields: One gallon-sized bag of orange ginger chicken

 Ingredients • 1 pound boneless, skinless chicken breasts, fat trimmed
 • The juice from one orange (about 1/3 cup)
 • 1-inch of fresh ginger root, peeled and minced (about 3 tablespoons)
 • 2 tablespoons honey
 • 2 tablespoons coconut oil
 • 1 teaspoon crushed red pepper flakes

 Materials • 1 gallon-sized plastic freezer bag

 Prep 
 1. Label your freezer bag.
 2. To your freezer bag, add all ingredients.
 3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer. 

Cook 
 1. The night before cooking, move frozen bag to your refrigerator to thaw.
 2. The morning of cooking, pour contents of freezer bag into your slow cooker and cook on “low” setting for 3-6 hours, or until chicken is cooked through and tender.