Butternut Squash Soup

It freezes well so I usually double the recipe. It is also very easy to customize depending on your dietary needs.

Ingredients :

1 butternut squash, peeled and cubed

1 onion, diced

½ lb carrots, peeled and chopped

1 granny smith apple, peeled and cored

3 cups chicken broth or vegetable broth to keep it vegan

1 bay leaf

1 tsp salt

1 tsp pepper

¼ tsp nutmeg

2 cups half and half or coconut milk for vegans

Directions :

Combine squash, onion, carrots, apple, broth and nutmeg in slow cooker. Cover and cook on LOW for 6 hours, or until veggies are tender. Process with an immersion blender. When smooth, add the salt, pepper, sage and coconut milk or half and half before serving.

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Hawaiian Porkchops

INGREDIENTS:

1lb boneless, pork chops

1 fresh pineapple, bite sized pieces

2 tablespoons light brown sugar

2 tablespoons Braggs Amino Acids

1 gallon-sized plastic freezer bag

DIRECTIONS:

Combine all ingredients and place in a labeled freezer bag. Remove as much air as possible and freeze. Add the thawed contents to a slow cooker and cook on low for 6 hours. Serve over brown rice.

Strawberry Oatmeal Muffins

These can be kept in the freezer for 6 months and reheated in the microwave.

Ingredients:

1 cup butter

1 1/2 cup old fashioned oats

1 cup whole wheat flour

1 cup Brown sugar

1 cup all purpose flour

1 tsp. Vanilla extract

1 1/2 cups Strawberry jam

 

Directions:

Thoroughly mix all the ingredients, except the jam.  Fill a lightly greased muffin tin halfway with the batter. Add a layer jam, then  top with the remaining batter.  Bake for about 18-20 minutes at 350 degrees F.

Rosemary Chicken

Ingredients:

4 chicken breasts, cut into bite size pieces

1/3 cup balsamic vinegar

1/3 cup honey

1/3 cup olive oil

3 tbs rosemary, chopped

1 tsp salt

DIRECTIONS:

Add all ingredients to a labeled freezer bag. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer. Add thawed contents to the slowcooker and cook on low for 6 hours

Mexican Chicken Soup

1 pound carrots, peeled and sliced

1 yellow onion, diced

2 garlic cloves, minced

2 roma tomatoes, chopped

1 cup tomato juice

1 teaspoons cumin

1 teaspoons coriander

1 teaspoons chili powder

1 teaspoon salt

Juice from 1/2 lime

1 pound chicken breasts

4 cups chicken broth

1 gallon-sized plastic freezer bag

DIRECTIONS:

Add all ingredients to freezer bag except chicken broth and label. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer. The night before cooking, move frozen bag to your refrigerator to thaw. Add the contents to your slow cooker and add 4 cups chicken broth. Cook on “low” setting for 6-8 hours.

Super Veggie Soup

INGREDIENTS:

8 medium-sized carrots, sliced

2 medium-sized tomatoes, diced

1 medium-sized zucchini, chopped

1 medium-sized yellow squash, chopped

1 medium-sized yellow onion, diced

15oz can of navy beans

24oz jar of your favorite pasta sauce

4 cups vegetable broth

1 gallon-sized plastic freezer bag

DIRECTIONS:

Add everything to freezer bag except broth. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer. Thaw, pour contents of freezer bag into your slow cooker and add broth. Cook on “low” setting for 6-8 hours

Black Bean Chili

Ingredients:

1 pounds of ground turkey

2 cans of black beans

2 large carrots, shredded

28oz can of tomato sauce

1 can of petite diced tomatoes

1 2/3 cup frozen corn

2 garlic cloves, minced

1 tablespoon paprika

1 tablespoon chili powder

2 teaspoons ground cumin

1.5 teaspoons ground oregano

DIRECTIONS:

Add all ingredients to a labeled freezer bag. Remove as much air from bag as possible, seal, and lay flat in your freezer. Dump thawed contents into crockpot. Cover and cook on “low” for 8 hours or until turkey is cooked through.