Now that the weather is starting to improve, I come in from the barn later in the evening and would rather have something convenient for dinner. Something that doesn’t end up being a handful of pretzels. I haven’t done this in a while, but it made sense to start trying out recipes for freezer meals (the challenge being they have to be adaptable for my diet – mostly stick to AIP). This was a winner that I took from several techniques to get something that worked. There is dairy in it, but cheese has been my hardest thing to give up, and I find if there is NO other dairy for a while, it works. This comes together quickly, it’s very good, will freeze well, and is modified for AIP.
I have a pretty reliable stuffed peppers recipe we like a lot, but I thought it was time to try something new…we really liked this one! It was based on a recipe from Damn Delicious. I used ground turkey instead of beef, and quinoa instead of rice, both substations I prefer regardless. We did this in the slow cooker and it came out really well!
This was a great older Food and Wine recipe when you’re looking for nice comfort food. It would do just as well with pork chops, but we loved the drumsticks. We had this with brown basmati rice and Brussels sprouts.
Gotta love classic takeout curry, except it doesn’t necessarily work well with any kind of healthy diet plan. This worked well, though…easy to lighten, and we had it over cauliflower rice – it was very good! We would definitely repeat. You could use full-fat ingredients for this, if you were not looking to lighten it up.
I found this recipe on the back of a chicken sausage package, believe it or not. And it was REALLY awesome. I wanted to eat the entire thing in one go. I used a lot more sauce than it recommended, and it was homemade sauce from our own tomatoes last summer, but I think this would be awesome with sauce from a jar too. Lots of veggies make it really great. Definite make again.
This was a great, easy slow cooker recipe. I love white chili, but haven’t really found a good one. I used The Kitchn’s as a base, and as usual it was awesome. I adjusted to taste, but I’m replicating the recipe as is so that you can change as you like. Lots of leftovers and easy to freeze, so great for lunches or last minute meals later. I like to top with cheese (obviously 😉 ).
Believe it or not, I have never actually had chicken pot pie. I recognize this is crazy. Luckily this has been remedied, and with a great recipe, too. This is from a Pioneer Woman recipe, and we loved it – leftovers were awesome! We made this for our Halloween party. You can use your pie crust recipe of choice, or store-bought, and it will make two pies.
I have had a chorizo/black bean chili recipe from Cooking Cooking light saved forever. But of course when I go to actually make it, the store is out of chorizo. Andouille seemed like it would also go well, and actually it was pretty good! This was a mish-mash of two similar Cooking Light recipes in the end, and I altered it for the crock pot. It has made a great freezer meal, and the only thing I would change is next time, I would not add the sausage until the last hour or so of cooking – just to heat it through. It lost some flavor in the crock pot all day.
Summertime slow cooker recipe trial and error continues, and I have to say that we really enjoyed this one. Next time, I might thicken the sauce for a bit longer afterwards to get a better coating, but this was pretty great even with a watery sauce. The leftovers were awesome as well! We had this with zucchini and summer squash, because we are pretty much drowning in both. 😉
Missy sent me this really excellent chicken marinade, and we had to give it a try. It’s Asian-y and delicious. We made a few changes, cut back on the spice a bit because we’re not huge on heat, and added a couple of cloves of garlic. It was great and we’ll definitely do it again – the leftovers for lunch will be awesome. We had it with some bok choy as a side.