October’s freezer meals! These are all gluten free, and most of them are Paleo.
Every month (well, actually, I kinda slacked the last few months…but I try), my friend and I get together to prep some Paleo freezer meals to put in our freezer. We typically can get 10 meals (five meals, doubled) done in two hours. These are the recipes we used this month! A few of them are from other bloggers, and a few of them are from me!
October’s freezer meals
Chicken “Enchilada” Casserole
3 cups uncooked rice
½ cup olive oil
3-4 TBSP tapioca starch
¼ cup chili powder (adjust according to taste)
2 cans (15 oz) tomato sauce
3 cups water
1/2 tsp ground cumin
1/2 tsp garlic powder
½ tsp fine grain sea salt
2 lbs chopped chicken breasts
3-4 cups shredded cheese
Stir everything except the cheese together in a deep dish, 9×13 or larger pan. Top with cheese and freeze. When ready to cook, you can either thaw ahead of time and bake, covered, for about an hour at 350 degrees. If frozen, cook for about 1.5 to 2 hours at the same temperature.
Coconut Lime Chicken
Get recipe ingredients over at A Saucy Kitchen.
To make this freezer meal-friendly, combine everything in a large Ziploc bag, and freeze. When ready to cook, thaw ahead of time, and heat a few TBSP of cooking oil (I use avocado oil) over medium heat. Add chicken to skillet and brown, then add everything else to the skillet and cook until chicken is cooked through.
The “Grub” Meatballs
3 lbs ground beef grass-fed preferred
2 TBSP garlic salt
1 onion diced small or grated
2-3 stalks celery diced very small
3 TBSP chopped cilantro
2-3 TBSP olive oil
Combine everything in a large bowl, and form into meatballs. Freeze in a single layer on a baking sheet, then you can store them in a large Ziploc bag until ready to cook. You can keep frozen until ready to cook them, and just place them into a large skillet with a few TBSP of cooking oil (I use avocado oil) over medium heat, then cover with lid. Cook for about 7-9 minutes, then flip over and cook until done.
Paleo Zuppa Toscana
Get recipe ingredients over at Taste of Lizzy T.
To make this freezer meal-friendly, combine all ingredients (except chicken stock, kale and coconut milk) in a large Ziploc bag. When ready to cook, just dump into a crockpot or Instant Pot and slow cook on low for 4-6 hours. During the last 30 minutes, add the remaining ingredients. You can also add in some pre-cooked rice if you want!
2 TBSP avocado or olive oil
1 small onion yellow diced
1 tsp fresh grated ginger
5 cloves minced garlic
3 russet potatoes cut into cubes
4 carrots cut into bite size pieces
3 TBSP crushed cashews
1/2 cup tomato sauce
2 tsp salt
2 TBSP curry powder
1 cup frozen green peas
1/2 green bell pepper chopped
1/2 red bell pepper chopped
1 cup unsweetened full-fat coconut milk
Add everything to a large Ziploc bag and freeze. When ready to cook, dump into crockpot or Instant Pot and slow cook on low for 2-4 hours. Or, thaw in advance and cook in a large skillet until veggies are tender.