Make-Ahead Healthy Snacks // Freezer Meals 101

 

Homemade Granola Bars Recipe:

Ingredients:

  • 1 cup brown sugar
  • 3 cups honey
  • 2/3 cup coconut oil
  • 1/2 tsp. sea salt
  • 2 cups peanut butter (or SunButter)
  • 4 tsp. vanilla
  • 8 cups Rice Krispies
  • 5 cups old fashioned oats
  • chocolate chips
  • optional: flaxseed, pumpkin seeds, or hemp

Instructions:

  1. In a medium pot on the stovetop, bring the brown sugar, honey, coconut oil, and salt to a boil. Boil for 1 minute.
  2. Add in the peanut butter and vanilla. Stir.
  3. Put the oats and Rice Krispies in a large mixing bowl. If you’re adding any of the optional ingredients, mix them in.
  4. Pour the mixture from the pot over the oats and Rice Krispies. Stir.
  5. Let sit for 5 minutes or so.
  6. Spread parchment paper onto two cookie sheets.
  7. Lay the granola bar mixture on the parchment paper.
  8. Press a second cookie sheet on top to flatten. Sprinkle chocolate chips over and press again.
  9. Cool in the fridge. Cut.
  10. Freeze flat on the tray. When frozen, transfer the granola bars to freezer bags, remove the excess air, seal, and freeze again.

No Bake Energy Bites with Flaxseed and Hemp Hearts

No-Bake Energy Bites Recipe:

2 cups old fashioned oats
1 cup unsweetened coconut
1 cup peanut butter
3/4 cup ground flax seed
1/2 cup chocolate chips
2/3 cup honey
1/4 cup hemp hearts
3 tsp. vanilla

Mix all the ingredients together in a medium to a large bowl. Put the bowl in the fridge for 15 minutes to make them easier to shape.

Using a cookie dough scoop is the easiest way to shape the energy balls. It also ensures that they are approximately the same size which is important if you are feeding these to kids who notice if their brother or sister’s energy ball is bigger than theirs! (Am I the only one whose kids fight over things like that?!)

Zucchini Bread Recipe:

1 1/2 cups flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. baking powder
1/4 – 1/2 tsp. nutmeg
1 cup sugar
1 cup grated unpeeled zucchini including juices
1/4 cup cooking oil
1 egg
1/2 tsp. lemon juice

In a bowl, combine the flour, cinnamon, baking soda, baking powder, salt, and nutmeg. In a second bowl, combine the sugar, grated zucchini, oil, egg, and lemon juice. Mix well.

Add the flour mixture to the second bowl and stir until just combined. Don’t over-mix.

Pour it into a greased loaf pan.

Bake at 350° for 55-60 minutes. Let cool for a few minutes before removing from pan.

Pepperoni Pizza Pinwheels

Ingredients needed:

  • 1 package refrigerated crescent roll sheet
  • ½ cup marinara or pizza sauce
  • 1 cup shredded mozzarella cheese
  • 10 pepperoni slices, finely chopped
  • optional: other pizza toppings such as finely chopped green pepper, sliced black olives, or sliced mushrooms

Instructions:

  1. Preheat the oven to 375°.
  2. Unroll the refrigerated crescent roll dough and spread the marinara or pizza sauce in an even layer over the top of the dough.
  3. Sprinkle the shredded cheese over the top of the sauce.
  4. Add the pepperoni to the top of the cheese.
  5. Roll the dough up into a long log, then use a sharp knife to cut the log into 10 1-inch slices.
  6. Place the slices on a baking sheet lined with parchment paper. Bake the scrolls for 10 to 12 minutes, until the dough is golden brown. 

How to Make Taco Cups:

Ingredients:

  • 1 lb. ground beef
  • 2 Tablespoons taco seasoning
  • ¼ cup water
  • mini tart shells
  • shredded cheddar cheese

Assembly Instructions:

  1. Cook the mini tart shells according to the package instructions.
  2. While the shells are cooking, brown the ground beef. When the beef is cooked through, stir in the taco seasoning and water. Continue to simmer until the sauce is thickened. Remove the pan from heat and allow to cool.
  3. Fill each tart shell with taco meat and top with shredded cheese.
  4. Return the shells to the oven to cook until the cheese is melted, around five minutes.
  5. Allow the taco pies to cool completely, then transfer them to a freezer bag.
  6. Remove excess air from the bag and seal, then place them in the freezer.

* Note: If you have any of the taco meat mixture leftover, place it in a medium size freezer bag, seal, and freeze. You can then use it to add to eggs or hash browns, on top of nachos, or for tacos.


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