Paleo Freezer Meals // thankyouhoneyblog.com // Jennifer Scott

 Paleo Meatballs

What you need:

2 eggs
1 1/2 tbsp chopped garlic
2/3 cup chopped Italian Parsley
1 large white onion
2 pounds ground beef (I use grass fed)
Pinch salt
1/4 tsp of ground pepper
Parchment paper

How to:
1. Pre- heat the oven to bake 350 degrees.
2. In a large mixing bowl, beat the eggs.
3. Mix in garlic, parsley, onion, salt, and pepper into the egg mixture.
4. Add ground beef into the mixture and combine the mix together.
5. Roll ground beef mixture into balls the size of golf balls.
6. Place onto a cookie sheet lined with parchment paper.
7. Bake in the oven on 350 bake for about 45 minutes.


Serve with Paleo Mariana Sauce or BBQ Sauce or eat plain!
Enjoy!

Here’s My List of 10 Paleo Crockpot Slow-Cooked Recipes To Keep You Cozy All Season Long!

Apple Onion Pulled Pork Recipe

What You Need:

1 – 2 pounds Pork tenderloin
1 large Onion or 2 small
1 large Apple or 2 small (I used Honey Crisp Apples). I recommend using Honey Crisp, Fiji, Pink Lady, Macintosh, or Red Delicious.
Garlic 1 tbsp
3 tsp chili powder
2 tbsp cumin
2 tbsp coriander
2 tbsp Apple cider vinegar
1/2 cup water

How to:

1.  Clean and chop onion, chop in large circles.
2.  Cut apple and remove the Core and seeds. Slice the apples.
3.  Place the Pork Tenderloin in the slow cooker
4.  Add chili powder, cumin, coriander
5.  Then add onion and apples around the pork
6.  Add chopped garlic, apple cider vinegar and water
7.  Set slow cooker on low for 8- 10 hours
8.  When the pork is done, use a fork to shred the pork right in the slow cooker. It should just fall apart easily.

Serve with steamed artichoke or broccoli. Make extra! This recipe freezes well too.

What You Need:

3lbs of chicken breast
2 red peppers, chopped into strips
2 yellow peppers, chopped into strips
2 green peppers, chopped into strips
1 onion, chopped into half circles
1/2 cup water
1 Tablespoon Sea Salt
1/2 Teaspoon Pepper
1 Tablespoon Cumin
1 Tablespoon Dried Oregano
2 Fresh Limes Squeezed
1/2 Cup chopped fresh parsley
2 Garlic cloves minced

How To:

1. Chopped onions and peppers in strips.
2. Put chicken into the Slow-Cooker/ Crockpot,
3. Cook on low for 7-8 hours.
4. Once the cooking time ends remove the chicken from the slow- cooker/ crockpot.
5. Shred the chicken. It should pull apart easily.
6. Put the chicken back into the slow-cooker/ crockpot with everything else and mix it together.
7. Serve over a salad, lettuce wraps, or with taco shells to use as chicken tacos. I like to serve them with Butter Lettuce for Paleo, Whole 30, Gluten Free Tacos! And dress it up with Taco Fix-ens!

Hearty Beef & Sausage Chili

What you need:

2 Zucchinis

2 yellow squash

1 large onion, or 2 small onions

2 pounds of ground beef

1 pound of Italian sausage (I use hot, but you could use mild if you prefer.)

2- 15 oz can of tomatoes

4 oz can of green chilies

5 carrots

1 head of celery

2-3 jalapenos

3-4 cloves of garlic

3 cups of beef broth

4 tbsp of chili powder

3 tbsp of smoked paprika

2 tbsp of oregano

2 tbsp of basil

2 tbsp of cumin

4 tbsp of cocoa powder

How to:

1. Chop up zucchini, yellow squash, onion, carrots, celery, jalapenos, and garlic into bit size pieces.
2. In a large stockpot over medium-high heat, cook the ground beef and sausage, and drain off any fat.
3. Once the ground beef and sausage is cooked, add to the stockpot the veggies and the cans of tomato & chilies.
4. Mix together.
5. Add the chili powder, smoked paprika, oregano, basil, cumin, and cocoa powder.
6. Mix together.
7. Cover the stockpot and cook for 3 to 4 hours.

For the Chili Bar…

Cheddar cheese, sour cream, chopped tomatoes, chopped onions, jalapeños, fresh cilantro, hot sauce, black & kidney beans, corn chips, and bacon crumbles.

Paleo Fajitas

What You Need:

• 1 pound of chicken, pork, beef, or ground beef or turkey meat
• 1 large onion, chopped into half moons
• 1 of each red, green and yellow peppers chopped into strips
• 3-4 cloves of garlic, finely chopped
• 5- 6 shitake mushrooms, chopped into strips
• 4 tbsp of salsa
• 1/2 tsp of each- cayenne pepper, cumin, & chili powder
• 1 tbsp of coconut oil
• 1 avocado
• Bunch of cilantro
• Head of Butter Lettuce

How To: 

The Meat…
1.  In a frying pan, cook ground beef over medium heat.
2.  Drain any oil from the ground meat.
3.  Turn the heat down to low.
4.  Mix the spices in the frying pan, cayenne pepper, cumin, chili powder and salsa.
5.  Cover and begin working on the vegetables.

Vegetables…
1.  In a frying pan over medium heat add coconut oil
2.  Then add in garlic, onion, peppers, shitake mushrooms
3.  Saute vegetable until they are soft

The Fajitas Shells…
1.  Wash & separate the Butter Lettuce leaves, let dry

The Fixings…
1.  Sliced avocado
2.  Chop lime into wedges
3.  Chop cilantro
4.  Slice jalapeño
5.  Salsa
6.  Hot sauce

Assemble:
1.  Put the meat into one bowl and put the veggies into another bowl
2.  Have all the fixings ready
3.  Make your taco. However, you like!
4.  Scoop ground beef onto butter lettuce add favorite toppings
(avocado, salsa, squeeze lime on top)
And enjoy!!!

Serve with whatever kind of Fajita topping you like.

SHEPHERD'S PIE (COTTAGE PIE)

Make these cottage pies in bulk and freeze them for a later date. You will be so pleased you did! Please customize this to your taste. In the video, I add a lot more vegetables than are listed here. Use what you have.

INGREDIENTS:

• 3 to 4 tablespoons of extra virgin olive oil
• 1 large onion, chopped
• 5 to 6 lbs ground beef
• 4  6oz cans tomato paste
• 3 Tbs bouillon 
• 3 Tbs flour
• 3 cups broth
• 1 cup water
• 4 - 6 cups vegetables (frozen or fresh)
• 6 cups mashed cauliflower

INSTRUCTIONS:

1. Cook the chopped onion with a few tablespoons of olive oil on medium high heat in a large pot until the onion is soft, about 5 minutes. Place the ground beef into pot and cook until brown. Drain the fat from the cooked meat and return the meat to the pan. Add the tomato paste and stir. Add the bouillon and flour and stir until incorporated. (You may omit the flour if you prefer... it just thickens up the mixture more.) Add 3 cups of broth and 1 cup of water. Season with salt and pepper, if desired. Cook for 5 to 10 minutes more, but do not allow the mixture to get too dry.
2. Divide the meat mixture in the bottom of three aluminum foil baking pans (or 6 small pans for smaller portions). On top of that, place a layer of mixed frozen vegetables (or you could use frozen corn, or any combination of chopped fresh vegetable). Finally spread a layer of mashed potato on top. Make the mashed potato the day before so there is not too much work to do the day of assembly. 
3. 
   
   To freeze: Cover your pans with aluminum foil and label them with the date and cooking instructions. 
   
   
   To bake: Thaw in the refrigerator the night before. Then bake at 350°F for one hour, or until the pie is fully heated through. 
   
   
   To bake from frozen: Place frozen pie in the oven at 350°F for 1 hour 30 minutes. Add additional time, if needed, to cook thoroughly. 
   
   
   You may sprinkle parmesan cheese on top if you wish. It's nice to place the pie under the broiler for one minute before serving, to make it golden brown.

CHICKEN WITH GRAVY

INGREDIENTS:

• 4 1/2 to 5 lbs of chicken breasts
• 3 12 oz jars of chicken gravy
• 3 cans cream of chicken soup (undiluted)
• salt and pepper

INSTRUCTIONS:

1. Distribute the chicken into 3 gallon freezer bags (about 1 1/2 lbs per bag)
2. Salt and pepper the chicken to taste
3. Add one jar of chicken gravy and one can of cream of chicken soup to each bag. 
4. Seal the bag and label it. Freeze. Cook in the slow cooker on low for 8 hours or place in the instant pot for 31 minutes on high pressure. If the gravy is thin, you can thicken it with flour before you finish cooking. Serve with mashed potatoes, noodles, or rice. 

TACO SOUP (FREEZER MEAL)

INGREDIENTS:

• 2 Tbs extra virgin olive oil 
• 1 large chopped onion
• 2 stalks chopped celery
• 5 lbs ground turkey
•  3 packets of taco seasoning (or 3/4 cup) 
• 1 16oz can chili beans with liquid
• 2 15oz cans tomato sauce (or diced tomatoes)
• 2 16oz cans kidney beans (drained)
• 1 15oz can corn (drained)
• 2 cups water
• 2 4oz cans diced green chili peppers
• 1/2 to 3/4 cups salsa verde (optional)
• 4 cups greens (spinach, chard, kale, etc.)
• 1 cup chopped bell pepper
• shredded cheese, sour cream, avocado, and tortilla strips for garnish
• salt and pepper to taste

INSTRUCTIONS:

1. In a large stock pot, heat the oil on medium heat. Cook the onion, and celery until soft, about 5 minutes. Add the ground turkey, cook until brown. Drain. Add the rest of the ingredients and let simmer for at least 30 to 40 minutes. Let the entire soup cool (this will take a long time). Divide the soup into gallon freezer bags. This could make 3 to 5 meals, depending on how many vegetables you use and how much water and tomato sauce you add. Freeze. When you are ready to reheat, place in a slow cooker on low for 8 hours, or in the Instant pot for 30 minutes on high pressure. Serve with shredded cheese, sour cream, sliced avocado, and tortilla strips. 

BEEF TIPS (FREEZER MEALS)

INGREDIENTS:

• 3 lbs beef stew meat
• 2 cups beef broth
• 2 cans cream of mushroom soup
• 1 large chopped onion
• 2 cups chopped mushrooms
• 2 Tbs chopped garlic
• 1/2  to 3/4 cup brown gravy mix (depending on how much meat and how many mushrooms you use)

INSTRUCTIONS:

1. Mix together all ingredients in a large mixing bowl. Divide equally among freezer bags. Depending on how much beef and how many mushrooms you use, this could make 3 to 4 freezer meals. Label your bags and freeze. When it is time to reheat, place in a slow cooker on low for 8 hours or in the instant pot on high pressure for 30 minutes Serve with chopped parsley over rice, mashed potatoes, or noodles.