FREEZER MEAL RECIPES

Hey loves! With little babe’s arrival next month, I’ve been doing everything I can to make life just a little bit easier for all of us! One of the best things I’ve done is prep a ton of freezer meals!

I’m sharing all of the recipes that I used to make these meals that will keep really well in the freezer. These will be so easy to thaw and make whenever we want and I don’t have to spend a ton of time preparing the meal when caring for three kiddos!

SMOOTHIE RECIPES

I used these amazon containers to store them:

CRAN RASPBERRY: 1/2 cup frozen cranberries, 1/2 cup raspberries

STRAWBERRY BANANA MANGO: 1/3 of a banana, 3-4 strawberries, 1/2 cup frozen mango chunks

MANGO BANANA AVOCADO: half a banana, half a avocado, 1/4 cup frozen mango

AVOCADO BLUEBERRY BANANA: half a banana, half a avocado, 1/4 cup blueberries

BERRY BANANA: half a banana, 3/4 cup mixed berries (strawberries, blueberries, raspberries, blackberries, etc.)

When you make them, fill the storage cup up with liquid of choice (milk, juice, water, lemonade) and dump into a blender. then add any powders, syrup, or seeds you like before you blend. (you can add protein powder, collagen, agave, flax seed, fenugreek powder, peanut butter, chocolate chips, etc. to flavor your smoothie)

Sweet potato pancakes

INGREDIENTS


2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
2 tbsp. packed brown sugar
1 tsp. kosher salt
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1 3/4 c. buttermilk
2 sweet potatoes, boiled and pureed until smooth (about 2 cup puree)
3 large eggs
1 tsp. pure vanilla extract

DIRECTIONS

•In a large bowl, whisk together flour, baking powder, baking soda, brown sugar, salt, cinnamon, nutmeg, and ginger. 
•In a separate bowl, whisk together buttermilk and sweet potato puree, then add eggs and vanilla.
•Add wet ingredients to dry ingredients and stir with a wooden spoon until just combined.
•Melt butter in a large nonstick skillet or griddle over medium heat. When butter is foamy, reduce heat to medium-low and ladle a scant ½ cup pancake batter into skillet. Cook until bubbles start to form in batter and pancake is golden underneath, about 3 minutes, then flip and cook other side until golden, another 3 minutes.

SHEET PAN CHICKEN + POTATOES

INGREDIENTS

2 sweet potatoes, chopped into 1 inch cubes
1 los chicken breast, chopped into 1 inch cubes
2 tbsp chopped garlic
Olive oil
Salt
2 tbsp old bay
2 tbsp dried parsley

DIRECTIONS

Add all ingredients to freezer bag. Seal, and shake well. Store flattened.
When ready to cook: defrost bag in fridge.
On greased sheet pan, Add in any other fresh veggies you’d like, drizzled in olive oil. Bake at 350 F for 45-60 minutes, until chicken and potatoes are browned.

MEATLOAF MUFFINS

INGREDIENTS


Grease 12-cup muffin pan
1/2 white onion chopped
2 tbsp garlic
Cook these until browned in pan
In a large mixing bowl, add in cooked onion and  garlic. Then add:
1 lbs ground beef
1/2 cup breadcrumbs (I use panic)
1 egg
1/2 cup ketchup
1 tbsp Worchester sauce
1/2 tbsp oregano
1/2 tbs thyme
Salt
Pepper

DIRECTIONS

Mix together all the ingredients. Divide into 12 and add to muffin cups. Bake at 350 for 20 minutes. Remove, and top with ketchup. Bake at 350 for another 10 minutes.

To reheat, defrost in fridge, and bake at 350 for 20-25 minutes.

FREEZER MEATBALLS

INGREDIENTS

1/2 red onion, chopped
1 egg
1 lbs ground beef
1 tbsp chopped garlic
1/2 cup Italian breadcrumbs
1 tbsp Italian seasoning
1/2 cup grated parmesan cheese

DIRECTIONS

Grease baking sheet. Mix together all ingredients, and form into 1 inch sized meatballs. Bake at 350 for 25 minutes. Let cool. Place in freezer container. Pour 1 jar of red tomato sauce over the top of meatballs, and freeze.
To reheat, defrost in fridge, and bake at 350 for 20-25 minutes.

I did a whole video on my meal prep that you can watch here!

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