Category Archives: Freezer Meals

Crockpot Curry Chicken

I’m loving my crockpot as I’m settling into the house where Squish will be born (Squish is the nickname we’ve chosen for our child in utero). Even after three weeks in we are not completely settled, and the crockpot has been a godsend. One pot meals, no fuss, little prep – so handy!

This Curry Chicken is on the list for this week; it will provide an easy and tasty meal this week. Give it a go when you are short on time and don’t want to think about dinner at the end of the day; a little prep in the morning goes a long way!

Crockpot Curry Chicken

Ingredients:
o 1.5-2 lbs chicken breasts
o ¾ cup canned coconut milk
o 1 cup chicken broth
o 2 tablespoons tomato paste
o 3 garlic cloves, minced
o 1 tablespoon freshly grated ginger (dried can be used also)
o 4-6 tablespoons curry powder
o 2 bell peppers, chopped into 1 cubes
o 1 yellow onion, thinly sliced
o Salt and pepper, to taste
o Dash of red pepper flakes

Directions:
Place chicken in the slow cooker. Mix the coconut milk, tomato paste, garlic, ginger, curry powder, salt and pepper, red pepper flakes in a bowl and mix well. Add in peppers and onions. Mix all ingredients together to completely cover the chicken in the curry mixture. Cover and cook at low for 6-8 hours.

MAKE AHEAD AND FREEZE:

Mix all ingredients together and divide into 2 gallon freezer bags. To cook, remove from bags and place in slow cooker. Cover and cook on low for 6-8 hours.

Recipe courtesy of my homies at Metabolic Effect!

Recipe of the Moment: Lean Mean Chile Verde

Chile verde is old school home food for me. Growing up in a Mexcian restaurant meant I had access to what I consider the best chile verde there is. I still have no idea what went into my father’s recipe, and I doubt it is even remotely healthy, but this cleaned up chile verde is pretty darn tasty in and of itself.

 

Lean and Mean Chile Verde

  • 2 pounds of pork loin roast (or tenderloin)
  • 1/2 tbsp. coconut oil
  • 2 poblano chiles, halved
  • 1 serrano chile, sliced in half (remove seeds for mild chile)
  • 2 pounds tomatillos, skinned and washed and sliced in half
  • 3-6 cloves garlic,  peeled and crushed
  • 1 cup cilantro
  • 2 cups chicken stock
  • 1 tbsp. oregano
  • 1 tsp. cumin
  • 1 tsp. coriander
  • salt and pepper to taste

Preheat oven to 500  degrees.

Cube pork into bite-sized pieces. Sear pork in coconut oil until browned on all sides. Remove from heat and set aside. place tomatillos, poblanos, serrano, and garlic on a cookie sheet and roast in the oven at 500 degrees for 7-10 minutes.  Let tomatillos and chiles cool.

Blend tomatillos, chiles, cilantro, garlic, oregano, cumin, coriander, salt, pepper, and stock in a blender.

Add blended tomatillos and chiles to the slow cooker. Add pork and onions to the pot. Cook on low for 6-8 hours.

 

MAKE AHEAD AND FREEZE:

Preheat oven to 500  degrees.

Cube pork into bite-sized pieces. Sear pork in coconut oil until browned on all sides. Remove from heat and set aside. place tomatillos, poblanos, serrano, and garlic on a cookie sheet and roast in the oven at 500 degrees for 7-10 minutes.  Let tomatillos and chiles cool.

Blend tomatillos, chiles, cilantro, garlic, oregano, cumin, coriander, salt, pepper, and stock in a blender.

Mix tomatillo sauce, pork, and onions in a large bowl. Divide into Gallon sized freezer bags and freeze. To cook, remove from bag and place into slow cooker. Cook on low for 6-8 hours, or until pork is cooked through.

 

 

Recipe of the Moment: Caldo De Pollo (Mexican Chicken Soup)

Caldo de Pollo

 

Baby, it’s cold outside!

It’s my first winter residing full time in Seattle since 2007. I’m digging the change in weather, relishing the crisp, fresh air and the need to wear scarves beyond SoCal Winter Fashion. It’s soup season – a time of year I largely abandoned in my years in San Diego. Now that I have my ultra-nifty-super-incredible crock pot/slow cooker Multi-tasking Machine of Doom I am playing with throwing everything in the pot and stepping away.

The night I made this I was exhausted and suffering from low blood sugar. This is a nightmare position to be in when you are wanting to stick to any dietary plan because your biology will want to take over and force you to call in a pizza or chinese food. To make this meal as quick as possible, I used a rotisserie chicken and my pressure cooker setting. Dinner in 20 minutes? HELL YES. Take that, Domino’s!

Caldo De Pollo

  • 1 rotisserie chicken – skin removed
  • 1 qt. chicken broth or bone broth
  • 5 carrots, diced
  • 1/2 red onion, diced
  • 1 pound tomatoes, diced (use bottled or aseptic packaged rather than canned, if not using fresh)
  • 1 cup Salsa Verde/Tomatillo Salsa
  • 2 cloves garlic, crushed and diced
  • 1 tablespoon cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • Sea salt and black pepper to taste
  • cilantro and fresh lime for garnish

Peel the meat from the rotisserie chicken and set aside. The skin and bones can be saved for bone broth, which is highly nutritional and very easy to make. Grab your Instant Pot and add the broth, chicken meat, diced veggies and seasonings. Cook under pressure for 20 minutes and serve, topping with diced, fresh cilantro and lime juice.

MAKE AHEAD AND FREEZE:

Mix chicken, carrots, onion, tomatoes, salsa verde, pepper, salt, cumin, oregano, paprika, and garlic together. Pour into a Gallon Freezer and freeze for up to 3 months, removing extra air from the bag as you seal it.

TO COOK:

Remove chicken from bag and place into pressure cooker. Add 1 quart of chicken broth. Attach lid and set to manual for 20 minutes on high pressure. Serve with fresh lime and diced cilantro.

Stovetop: Remove chicken from bag and to a stock pot with one quart of chicken broth. Cook for 30 minutes, or until onions and carrots are cooked through.

Aztec Brownies – Gluten and Dairy Free!

These brownies were a huge hit at a potluck I attended last night! No one could believe the secret ingredient was….BEANS!

Ingredients:

  • 1 ½ c. Trader Joe’s Semi-sweet or Ghirardelli Chocolate Chips (for Gluten-free)
  • 2 c. garbanzo beans, drained and rinsed (about 1 can)
  • 4 eggs
  • 1 c. organic Sucanat or turbinado sugar
  • 2 tsp. true cinnamon (Ceylon cinnamon, or canela in the Mexican tiendas) Specialty spice stores will carry this.
  • 1/4 tsp. cayenne pepper
  • 1 tsp baking powder (use gluten-free baking powder)

Directions:

  1. Heat oven to 350 degrees.
  2. In a small bowl melt chocolate chips in microwave for 2 minutes.  Stir until smooth.
  3. In blender or food processor, combine beans and eggs and blend until smooth.
  4. Add sweetener, spices, baking powder, and melted chocolate, process until smooth.
  5. Pour batter into a 9″ or 8X8″ well-greased pan.
  6. Bake for 45 minutes or until edges pull away from baking pan. I like my edges a little crispy. 😉
  7. Let cook completely before slicing (as chocolate cools, it keeps the bars from being too crumbly).

MAKE AHEAD AND FREEZE:

  1. Heat oven to 350 degrees.
  2. In a small bowl melt chocolate chips in microwave for 2 minutes.  Stir until smooth.
  3. In blender or food processor, combine beans and eggs and blend until smooth.
  4. Add sweetener, spices, baking powder, and melted chocolate, process until smooth.
  5. Pour batter into a large ziploc baggie and freeze.
  6. Let thaw the evening before baking.
  7. Pour thawed batter into a well-oiled 9″ or 8X8″ well-greased pan.
  8. Bake for 45 minutes or until edges pull away from baking pan.
  9. Let cool completely before slicing to prevent crumbling.