Family Freezer Ult Prep Sessions PDF

Freez er Prep
Ultimate Freezer Meal Prep Sessions.
Copyright © 2019 by Kelly McNelis.
This book was written to help readers prepare freezer meals. The author is not liable
for the use or misuse of information provided.
All rights reserved. No part of this book may be reproduced or transmitted in any
form or by any means without written permission from Kelly McNelis.
www.TheFamilyFreezer.com 
ABOUT THE AUTHOR
Dr. Kelly McNelis is a psychologist, blogger, and the author of several other freezer
meal eCookbooks. Kelly lives in Pittsburgh, PA with her husband, Andy, and their five
young children. Kelly shares her favorite crockpot recipes and freezer meal prep
sessions on her blog, The Family Freezer. 
TABLE OF CONTENTS
Introduction 11 - 13
FREEZER MEAL PREP SESSIONS with super healthy recipes

8 Healthy Crockpot Freezer Meals in 75 Minutes (lots of fresh 14 - 20
vegetables). This is one of my most popular freezer prep sessions.
8 Crockpot Freezer Meals from Whole Foods in 35 Minutes (organic 21 - 29

frozen vegetables). I only spent $92 total on ingredients, which is
awesome because these meals are packed with healthy and organic
ingredients.
10 Organic Crockpot Freezer Meals from Costco in 60 Minutes (all 30 - 35

organic ingredients). It was a challenge to make all organic meals from
Costco, but I did it and only spent $130 on ingredients.
5 Healthy Crockpot Freezer Meals with Tomatoes in 75 Minutes (made 36 - 44

with fresh diced tomatoes). The recipes in this session substitute fresh
diced tomatoes for canned tomatoes. They’re perfect to make in the
summer when tomatoes are in season.
6 Healthy Crockpot Freezer Meals in 45 Minutes (every recipe includes 45 - 53

a veggie). I made these freezer meals when I was 9 months pregnant
with my 4th baby and sick of eating take-out. I focused on simple
recipes with six ingredients or less and made sure each one included a
vegetable.
6 Healthy Crockpot Freezer Meals in 50 Minutes (no condensed soup 54 - 58

or added sugar). This is one of my most popular freezer prep sessions
because it was featured on BuzzFeed.
 
Meals to make when you’re short on time
(time estimates include clean-up)
7 Crockpot Freezer Meals in 30 Minutes (4 minutes per meal). This was 59 - 69
my fastest freezer prep session ever. I saved time by focusing on
recipes with only 3-6 ingredients, but made sure every one included a
vegetable. Yay!
8 Crockpot Freezer Meals in 35 Minutes (4 minutes per meal). I like to 70 - 76

double recipes to save time and money, but this session focused on
recipes that work with different types of meat so we could have variety,
too (for example, one bag of chili made with chicken and a second one
made with ground beef).
7 Crockpot Freezer Meals in One Hour (8 ½ minutes per meal). This is 77 - 83

one of the first prep sessions that I ever shared on my blog. The slow
cooker chicken pot pie with tater tots requires pre-cooking.
6 Crockpot Freezer Meals in 30 Minutes (5 minutes per meal). I like 84 - 88

these recipes because they use a mix of proteins (chicken breasts,
ground beef, and pork chops).
8 Healthy Crockpot Freezer Meals in 45 Minutes (5 ½ minutes per 89 - 95

meal). This was a cool prep session because I picked four recipes and
made two bags of each (one with chicken breasts and one with beef) so
we ended up with eight different meals.
10 Healthy Crockpot Freezer Meals in One Hour (6 minutes per meal). 96 - 109
To help save time with these meals, I used spice packets and frozen
vegetables or fresh vegetables that can be added to the freezer bags
as-is (like baby carrots and spinach).
6 Make-Ahead Freezer Meals in 50 Minutes (8 minutes per meal). In 110 - 116

addition to crockpot freezer meals, this freezer session includes a recipe
for “no-cook” meatloaf, too. Simply combine the ingredients raw in a
loaf pan and freeze.
Freezer Meals with the Same Protein
(make these when meat is on sale!)
6 Chicken Crockpot Freezer Meals in 30 Minutes (chicken breasts). 117 - 121
These recipes are super healthy and don’t include any processed foods.
The 10 Best Chicken Crockpot Freezer Meals in 60 Minutes (chicken 122 - 137
breasts). These recipes really are “the best”!
Pre-Baby Freezer Meals Part One (beef and pork). This is a group of 15 138 - 157
crockpot freezer meals that I made while pregnant with my 4th baby.
7 Healthy Chicken Crockpot Freezer Meals in Under an Hour (chicken 158 - 167
breasts). This is a great group of recipes to make when chicken breasts
are Buy One, Get One at the grocery store.
The 6 Best Pork Crockpot Freezer Meals in 35 Minutes (boneless pork 168 - 178
roasts). Make these meals when boneless pork roast are Buy One, Get
One Free at the grocery store!
6 Healthy Comfort Food Freezer Meals in 40 Minutes (beef chuck 179 - 183
roast). Beef chuck roast is my all-time favorite meat to cook in the
crockpot. It’s tender, flavorful, and affordable, too. We make these
recipes over and over again.
3 Ground Beef Crockpot Freezer Meals For Only $22.94 (ground beef). I 184 - 188
made these meals for my grandparents. They were delicious and
affordable.
6 Ground Beef Crockpot Freezer Meals in 50 Minutes (ground beef). I 189 - 194
add ground beef to my crockpot raw and it always turns out great.
These are the perfect meals to make when you get a good deal on a 3+
pound package of ground beef.
9 Crockpot Freezer Meals from Costco (meatballs). I LOVE Costco’s 6- 195 - 199
pound bags of frozen meatballs so I used them in these freezer meals.
They were super easy to make and delicious.
Budget-Friendly
6 Cheap Crockpot Freezer Meals in 50 Minutes (only $5 each!). These 200 - 205
are simple and affordable recipes that taste great.
Crockpot Freezer Meals for Only $4.40 per Meal (94 cents per serving). 206 - 210
I made these meals in January 2015 after spending a bajillion dollars on
Christmas the previous month.
5 Crockpot Freezer Meals from Items in Your Fridge ($6.80 per meal). 211 - 217
These recipes were inspired by my favorite condiments that we always
have on-hand: BBQ sauce, Italian dressing, salsa, grape jelly, and
pickles.
Special Diets
5 Vegetarian Freezer Crockpot Meals in 50 Minutes. I picked five of our 218 - 225
favorite recipes and used vegetarian-friendly substitutes for the meat.
10 Gluten-Free Dairy-Free Crockpot Freezer Meals in One Hour. These 226 - 241
recipes are naturally gluten-free and dairy-free so everyone in your
family will love them!
Gluten-Free Crockpot Freezer Meals from ALDI (9 meals in 90 min!). 242 - 254
These recipes take advantage of the gluten-free products available at
ALDI.
7 Whole30 Crockpot Freezer Meals in 1 Hour. Delicious recipes with no 255 - 267
sugar, grains, beans, etc.
10 Whole30 Crockpot Freezer Meals in 90 Minutes. Whole30 made 268 - 283

easy.
Recipes With Alternate Cooking Methods
(besides crockpot)
17 Easy and Healthy Instant Pot Freezer Meals (Instant Pot). All of these 284 - 309
recipes can be frozen raw and then cooked later in the Instant Pot.
Game-Changer.
10 Freezer Stir Fry Packs for the Instant Pot or Crockpot (Instant Pot 310 - 319
or crockpot). This prep session was fun because it challenged me to
come up with recipes with vegetables that could be cooked several
ways.
10 Freezer-to-Grill Chicken Packs in 20 Minutes (grill). I love these 320-321

chicken packs because they’re so easy to make. Each freezer bag
includes chicken breasts, olive oil, and 3 tablespoons of seasoning.
10 Marinated Chicken Freezer Packs for the Grill in 25 Minutes (grill). If 322 - 324
you make these at the beginning of the summer, you’ll be stocked for
months.
6 Freezer Meals in One Hour (oven and crockpot). This prep session 325 - 331
includes making lasagna “roll-ups”, which take more time to prep, but
are great to have on-hand.
12 Healthy Freezer Meals for New Moms (made by a mom of five!) (mix 332 - 349
of crockpot, stovetop, and oven recipes). I purposely picked recipes with
a variety of tastes, textures, and cooking methods so they could be
eaten during a two-week timespan.
12 Delicious Freezer Meals in 2.5 Hours (2 crockpot recipes, 1 stovetop, 350 - 360
3 oven) I made these for one of my best friends when she was pregnant.
Store-Specific Freezer Meals
Healthy Crockpot Freezer Meals from Costco 30 Meals in 3 Hours. 361 - 374
These meals take advantage of Costco’s bulk ingredients, so you can
save time and money.
12 Crockpot Freezer Meals from Costco in 75 Minutes. These recipes 375 - 381
were inspired by Costco’s healthy foods that are sold in bulk for a good
price.
6 Crockpot Freezer Meals From Aldi in 40 Minutes. These recipes were 382 - 386
inspired by the great deals and organic produce available at Aldi.
8 Healthy Crockpot Freezer Meals from Trader Joes in 65 Minutes. To 387 - 394
save time and money, I picked four recipes and made two bags of each
for a total of eight meals.
10 Healthy Freezer Crockpot Meals from Walmart in 90 Minutes. I 395 - 408

used organic meat and vegetables from Walmart to make these meals
so I was able to save money and still eat healthy.
Miscellaneous
20 Crockpot Freezer Meals for Two People. I picked 10 of my favorite 409 - 423
crockpot freezer meals to split into 20 freezer meals with 2-3 servings
each.
50 Freezer Friendly Breakfasts in 75 Minutes. I made these breakfasts 424 - 432

when my oldest daughter was going into first grade and it was great to
have them on-hand.
8 No-Cook Freezer Meals in 90 Minutes. These are my parents’ favorite 433 - 444
freezer recipes, so I made these meals for them.
6 Crockpot Soup Freezer Meals in One Hour. I love making soup in my 445 - 449
crockpot and these recipes are awesome.
7 Italian Crockpot Freezer Meals in 75 Minutes. If your family loves 450 - 460
Italian food, these are very family-friendly.
7 Kid-Friendly Freezer Meals in 85 Minutes. I purposely used as many 461 - 470
veggies as possible in these recipes and refused to include condensed
soup and other unhealthy ingredients that you’ll find in many other
crockpot recipes on Pinterest.
10 Crockpot Freezer Meals in 2.5 Hours. This prep session includes 471 - 483
great recipes that don’t fit in any of the other categories above.
5 Crockpot Freezer Meals in One Hour. This prep session focuses on 484 - 488
simple recipes that taste great.
Introduction
Welcome to Ultimate Freezer Meal Prep Sessions! This eBook contains 50 freezer
meal “prep sessions” that will help you stock your freezer with healthy and delicious
dinners. During the “prep session,” all you need to do is combine the meats,
vegetables, sauces and spices, and freeze (That’s right - there’s no cooking required
ahead of time!). Every prep session has its own group of printable recipes and
ingredients so the process couldn’t be easier.
I personally did every freezer meal prep session myself, so I know the meals will turn
out well every time. Here are some answers to the most frequently asked questions
about freezer meals to help you make the most of these prep sessions.
How many servings are in each recipe? How can I increase or decrease
the amount?
It varies per recipe, but the average is six. You can decrease the number of servings
by splitting each recipe into two freezer bags or two 9-inch pie pans. The easiest
way to increase the number of servings is to add an extra pound of meat. Some
recipes can be doubled, but others will need two freezer bags and two crockpots
(especially recipes with a lot of liquid, like crockpot soups).
Do I need to thaw my freezer meals?

For my crockpot meals, I do a “quick thaw” in the morning by running the freezer bag
under water. The meal doesn’t need to be 100% thawed, but you need to be able to
break it apart to fit it in the crockpot.
Stovetop meals need to be thawed so they will cook evenly in the pan. The easiest
way to thaw them is to place the freezer bag in the refrigerator 12-36 hours before
you’re planning to cook the meal.
I do not thaw my oven or Instant Pot freezer meals. (They go straight from the
freezer to the oven or Instant Pot.)
Is it safe to freeze raw meat and vegetables together?
I know it sounds unusual to combine raw meat and veggies, but it’s perfectly safe in
the freezer. The USDA Food Safety and Inspection Service explains that the freezer
inactivates any microbes present in food (like bacteria, yeasts, and molds). Then you
cook the meal before eating it.
Do you have any tips for making a bunch of meals at once during a
freezer meal prep session?
After making thousands of freezer meals myself, I came to the conclusion that there
is no “right” or “wrong” way to make a freezer meal. During some freezer meal prep
sessions, I’ll arrange the bags in an assembly line and fill them that way (for example,
adding the veggies to all of the bags first, then adding all of the sauces and spices,
then adding all of the meat.) During other freezer meal prep sessions I focus on one
bag at a time and add all of its ingredients before moving on to the next bag.
Experiment, have fun, and figure out what works best for you.
What materials do I need to freeze and cook these meals?

Prep
I usually label my meals with a Sharpie marker. If I’m making a meal for someone
else, I’ll use a printable sticker label from my Complete Freezer Cooking Bundle or
write on a recipe card and tape it to the bag with clear shipping tape.
Storage
I freeze my crockpot and skillet meals in gallon-sized plastic freezer bags and my
oven meals in 9×13″ aluminum or disposable pans. I do not recommend freezing in
glass casserole dishes because glass is not meant to go straight from the freezer to
the oven.
I freeze my Instant Pot meals in circle containers so they can fit in the Instant Pot
frozen. Sixty-four ounce containers (half gallon) are the perfect size for 6-quart
Instant Pots. I bought an 8-pack of these 64oz freezer containers on Amazon.
They’re re-usable, BPA-free, dishwasher-safe, microwave-safe, and perfect for the
freezer (good for up to -40 degrees!).
Cooking
This is my favorite crockpot because it has a programmable timer.
I own the 6-Quart 7-in-1 Instant Pot. To cook my freezer meals, I use the “sauté” and
“pressure cook” (manual) buttons, so you should be able to make them in any model
of Instant Pot.
Disclosure: The items recommended above include my Amazon Associate link so I earn a very small
percentage of the sale if you purchase something after clicking on it. Thank you for your support!
Where can I find even more recipes and freezer cooking tips?
I’d love to connect with you online! Check out my blog The Family Freezer and
Pinterest account (@kellymcnelis).
If you have additional questions, please email me at kelly@thefamilyfreezer.com. I’m

happy to help however I can.  
8 Healthy Crockpot Freezer
Meals in 75 Minutes 
HEALTHY FREEZER CROCKPOT RECIPE LIST
Two bags of Chicken Fajitas
Two bags of Beef Roast & Carrots
Two bags of Garden Veggie Soup (I added ground beef)
Two bags of Mexican Chicken Soup
GROCERY LIST FOR ALL 8 MEALS

MEAT
• 4 pounds boneless, skinless chicken breasts
• Two, 2-lb boneless beef chuck shoulder roasts
• Two pounds lean ground beef (if adding to garden veggie soup)
CANNED
• Two 15oz cans of cannellini beans
PRODUCE
• 8 pounds carrots
• 2 medium-sized tomatoes
• 4 roma tomatoes
• 2 medium-sized zucchinis
• 2 medium-sized yellow squash
• 6 small-medium yellow onions
• 2 medium-sized green peppers
• 2 medium-sized red peppers
• 3 limes
• 8 large cloves of garlic
SEASONINGS
• 2 tablespoons plus 2 teaspoons chili powder
• 6 teaspoons cumin
• 2 teaspoons paprika
• 2 teaspoons coriander (I substituted fennel seed)
• 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons salt
• 5 tablespoons of homemade taco seasoning or two packets of store-
bought taco seasoning
MISC
• 6 tablespoons extra virgin olive oil
• 4 tablespoons red wine vinegar
• 2 cups tomato juice
• Two 24oz jars of pasta sauce
• 2 tablespoons honey
• 8 gallon-sized plastic freezer bags
SUGGESTED SIDE DISHES
• Brown rice to serve with beef and carrots
ITEMS NEEDED FOR DAY-OF COOKING

• 16 cups fat-free reduced sodium chicken broth
• Tortillas and desired fajita toppings
• Desired side dishes for garden veggie soup and Mexican chicken soup
RECIPES
Slow Cooker Mexican Chicken Soup
modified from Once a Month Meals
http://onceamonthmeals.com/slow-cooker-mexican-chicken-soup/
Yields: One gallon-sized bag of Mexican Chicken Soup
Ingredients
• 1 pound carrots, peeled and diced
• 1 medium-sized yellow onion, diced
• 2 large cloves of garlic, minced
• 2 roma tomatoes, chopped
• 1 cup tomato juice
• 1 teaspoons coriander (I substituted 1 teaspoon fennel seeds)
• 1 teaspoons chili powder
• 1 teaspoon salt
• Juice from 1/2 lime (about 2 tablespoons)
• 1 pound boneless skinless chicken breasts, cut into 1″ chunks
• 4 cups fat-free, reduced-sodium chicken broth (not needed until day of
cooking)
Materials
• 1 gallon-sized plastic freezer bag
Prep
1. Label your freezer bag.
2. To your freezer bag, add all ingredients except chicken broth.
3. Remove as much air from the freezer bag as possible, seal, and lay flat in
your freezer.
Cook
1. The night before cooking, move frozen bag to your refrigerator to thaw.
2. The morning of cooking, pour contents of freezer bag into your slow
cooker and add 4 cups chicken broth.
3. Cook on “low” setting for 6-8 hours, or until chicken is cooked through.
Beef Roast & Carrots
Yields: One gallon-sized bag of Beef Roast & Carrots
Ingredients:
• 2-pound boneless beef chuck shoulder roast (No substitutions! This is the
best cut of meat for the slow cooker!)
• 2 pounds carrots, peeled and chopped into bite-sized pieces
• 2 tablespoons and 1.5 teaspoons homemade taco seasoning or one
packet store-bought taco seasoning
Materials
Prep
2. To your freezer bag, add all ingredients. (Add the beef to the bag last, so
it’s the first ingredient poured into your slow cooker.)
your freezer.
Cook
cooker and cook on “low” setting for 8-12 hours, or until meat easily pulls
apart with a fork. Shred beef and serve!
SUGGESTED SIDE DISH: Brown rice

Slow Cooker Chicken Fajitas
Yields: One gallon-sized bag of Chicken Fajitas
Ingredients
• 1 medium-sized green pepper, sliced
• 1 medium-sized red pepper, sliced
• 1 small yellow onion, peeled and sliced
• 1 tablespoon honey
• The juice from one lime
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1 pound boneless, skinless chicken breasts, sliced
Materials
Prep
2. To your freezer bag, add all ingredients. (Add the chicken to the bag last,
so it’s the first ingredient poured into your slow cooker.)
your freezer.
Cook
cooker and cook on “low” setting for 4-8 hours, or until chicken is cooked
through and tender.
(Tip: You can also cook this meal in a pan on your stovetop!)
SUGGESTED SIDE DISH: Tortillas and fajitas toppings, like cheese, lettuce, tomato,
and guacamole.
!
Garden Veggie Soup
Yields: One gallon-sized bag of Garden Veggie Soup
Ingredients
• 8 medium-sized carrots (about one pound), peeled and sliced
• 2 medium-sized tomatoes, cored, seeds and juiced removed, and
chopped
• 1 medium-sized zucchini, ends cut off and chopped (about one cup)
• 1 medium-sized yellow squash, ends cut off and chopped (about one
cup)
• 1 medium-sized yellow onion, diced (about one cup)
• 1, 15oz can of cannellini beans (white kidney beans), rinsed and drained
• 24oz jar of your favorite pasta sauce
• 1 pound lean ground beef, optional
• 4 cups fat free, reduced sodium chicken broth (not needed until day of
cooking)
Materials
Prep
2. To your freezer bag, add all ingredients except chicken broth. (If adding
beef*, add it to the freezer bag last so it’s the first ingredient poured into
your slow cooker.)
your freezer.
Cook
cooker and add chicken broth.
3. Cook on “low” setting for 6-8 hours, or until beef is cooked through and
carrots are soft.
*Note: Some people prefer browning ground beef prior to freezing because
they think it adds more flavor to the dish. I prefer to freeze my ground beef raw
because it saves prep time and still tastes great.
More info can be found on http://www.NewLeafWellness.biz

8 Crockpot Freezer Meals from
Whole Foods in 35 Minutes 
Crockpot freezer meals from whole foods
Recipes & Grocery List
----------------------------------------------------------------------------------------------------------------------------
Crockpot Pepperoncini Shredded Beef
Yields: One gallon-sized freezer bag with six servings
INGREDIENTS
• 2-lb boneless beef chuck shoulder roast, fat trimmed
• 12oz jar of pepperoncinis
• 6 cloves of garlic, peeled
• 1/2 teaspoon pepper
MATERIALS
PREP
2. To your freezer bag, add all ingredients (including juice from pepperoncinis).
3. Remove as much air from the freezer bag as possible, seal, and lay flat in your
freezer.
COOK
2. The morning of cooking, pour contents of freezer bag into your crockpot.
3. Cook on “low” setting for 8 hours, or until meat shreds easily.
4. Serve on rolls with a side salad (or serve the shredded meat right on top of a
salad instead!).
! More info can be found on http://www.NewLeafWellness.biz! !

Crockpot Beef Fajitas
Yields: One gallon-sized freezer bag with six servings
INGREDIENTS
• 2-lb boneless beef chuck shoulder roast, fat trimmed
• 2 red bell peppers, sliced
• 2 cloves of garlic, minced
• 1 tablespoon apple cider vinegar
MATERIALS
PREP
2. To your freezer bag, add all ingredients.
freezer.
COOK
2. The morning of cooking, pour contents of freezer bag into your crockpot and
cook for 8 hours on low setting or until beef is tender.
3. Shred beef and serve with peppers and onions on tortillas or rice. (We also top
with lettuce, tomatoes, shredded cheese, and guacamole.)

Crockpot Chicken Chili
Yields: One gallon-sized freezer bag with four servings (I doubled this recipe and
made two bags.)
INGREDIENTS
• 1 pound boneless skinless chicken breasts
• 15oz can of tomato sauce
• 15oz can of diced tomatoes (I split a 28oz can between my two freezer bags)
• 15oz can of black beans
• 15oz can of kidney beans
• 1 and 2/3 cup frozen “fire roasted” corn (I split a one pound bag between two
bags)
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1.5 teaspoons ground oregano
MATERIALS
PREP
2. To your gallon-sized freezer bag, add all ingredients.
3. Remove as much air from the gallon-sized freezer bag as possible, seal, and lay
flat in your freezer.
COOK
2. The morning of cooking, pour contents of gallon-sized freezer bag into your
crockpot and cook on low setting for 6-8 hours or until chicken is tender.
3. Shred chicken and return to crockpot.
4. Serve with cheddar cheese and tortilla chips or potatoes.

Crockpot Chicken Teriyaki
Yields: One gallon-sized freezer bag with 3-4 servings (I doubled this recipe and made
two bags.)
INGREDIENTS
• 5oz teriyaki sauce (about 2/3 cup - I used a soy ginger sauce from Whole
Foods)
• 16 oz bag of frozen stir fry vegetables
MATERIALS
PREP
COOK
crockpot and cook on low setting for 6-8 hours or until chicken is tender.
3. Serve with rice.

Crockpot Honey Dijon Pork and Green Beans
Yields: One gallon-sized freezer bag with 3-4 servings
INGREDIENTS
• 1 pound pork sirloins
• 16oz bag of frozen green beans (you can sub fresh)
• 1/4 cup honey
• 2 tablespoons Dijon mustard (or whole grain mustard)
• 2 teaspoons black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon ground thyme
• 1/2 cup water* not needed until day of cooking
MATERIALS
PREP
COOK
crockpot and add water.
3. Cook on low setting for 6-8 hours or until pork is tender.
4. Serve with rice.

Crockpot Hot Pepper Pork and Butternut Squash
Yields: One gallon-sized freezer bag with 3-4 servings
INGREDIENTS
• 1 pound pork sirloins
• 16oz bag of frozen butternut squash (you can sub fresh)
• 8oz jar of hot pepper jelly
MATERIALS
PREP
COOK
crockpot and cook on low setting for 6-8 hours or until pork is tender.
3. Serve with rice.

GROCERY LIST FOR ALL EIGHT MEALS
MEAT
• 2 pounds pork sirloins
• 4 pounds boneless skinless chicken breasts
• 2 pound boneless beef chuck shoulder roast x2
PRODUCE
• 1 small yellow onion
• 2 red bell peppers
• 12 cloves garlic
FROZEN (You can sub fresh vegetables if you want)

• 16oz bag organic butternut squash
• 16oz bag of organic “fire roasted” corn
• 16oz bag of organic stir fry vegetables x2
• 16oz bag of organic green beans
SEASONINGS
• 2 tablespoons plus 1 teaspoon paprika
• 3 tablespoons chili powder
• 2 tablespoons plus 2 teaspoons cumin
• 3 teaspoons ground oregano
• 2.5 teaspoons pepper
CANNED
• 15oz can of tomato sauce x2
• 15oz can of diced tomatoes x2 (or 28oz can)
• 15oz can of organic black beans x2
• 15oz can of organic kidney beans x2
MISC
• 8oz jar hot pepper jelly
• 10oz jar of teriyaki sauce (I used soy ginger)
• 1/4 cup plus 1 tablespoon honey
• 12oz jar of pepperoncinis

• Side dishes, optional
o I serve the chicken teriyaki (x2), hot pepper pork, honey Dijon pork with
rice.
o I serve the two bags of chicken chili with shredded cheddar cheese and
tortilla chips.
o I serve the beef fajitas with tortillas, lettuce, tomatoes, shredded cheddar
cheese, and guacamole.
o I serve the pepperoncini beef on rolls with a side salad.

10 Organic Crockpot Freezer
Meals from Costco in
60 Minutes 
ORGANIC CROCKPOT FREEZER MEALS
FROM COSTCO
(10 MEALS IN 60 MINUTES!)
recipes & grocery list
!
Crockpot Monster Burgers

Modified from: http://yumm.com/recipe/17218/almost-white-castle-sliders-for-a-crowd
Yields: One gallon-sized bag of burger meat with six servings. (I doubled this
recipe and made two bags.)
INGREDIENTS
• 2 pounds ground beef
• 1/2 cup dried minced onion flakes
• 2.5 teaspoons Montreal steak seasoning mix
• 4 slices of American cheese *not needed until day of cooking
MATERIALS
PREP
1. Label your freezer bag with the name of the meal, cooking instructions,
and “use by date”. (For standard fridge/freezer combos, this will be three
months from the prep day.)
2. To your freezer bag, add all ingredients (except cheese).
your freezer.
COOK
2. The morning of cooking, add the meat to your crockpot and smooth it
into a flat layer on the bottom of the crock.
3. Cook on “low” setting for 6-8 hours, or until beef is cooked through.
4. Top with cheese and replace lid for 10 minutes or until melted.
5. Slice into six burgers and discard grease.
Serve on hamburger buns with a side salad.

Crockpot Italian Chicken
Yields: One bag of Italian chicken with three servings (I doubled this recipe and
made two bags.)
INGREDIENTS
• 1 small onion, diced
• 4oz fresh baby spinach (about 2 handfuls)
• 2 cans of tomato sauce (15oz each)
• 1/4 cup honey
• 1 tablespoon Italian seasonings
• 1/4 teaspoon ground black pepper
• 1 pound boneless, skinless chicken breasts
MATERIALS
PREP
your freezer.
COOK
Serve with spaghetti and a salad.

!
Crockpot Hearty Tomato Vegetable Soup
Yields: One gallon-sized bag of vegetable soup with six servings. (I quadrupled
this recipe and made four bags, two with chicken and two with beef.)
INGREDIENTS
• 1 pound of meat (ground beef or chicken breasts)
• 1.5 cups frozen mixed vegetables
• 2oz fresh baby spinach (about 1 handful)
• 1 small onion, diced (about one cup)
• 1 tablespoon extra virgin olive oil
• 4 cups of chicken stock *not needed until day of cooking
MATERIALS
PREP
and “use by date”. (For standard fridge/freezer combos, this will be
three months from the prep day.)
2. To your freezer bag, add all ingredients. Add the meat to the freezer
bag last so it’s the first ingredient poured into your crockpot.
3. Remove as much air from the freezer bag as possible, seal, and lay flat
in your freezer.
COOK
1. The night before cooking, move frozen bag to your refrigerator to
thaw.
2. The morning of cooking, pour contents of freezer bag into your
crockpot with 4 cups of chicken stock.
3. Cook on “low” setting for 8 hours, or until meat is cooked through and
vegetables are soft.
4. Break apart ground beef or shred chicken.
Serve with garlic bread.

Crockpot Asian Chicken and Vegetable Potstickers
Yields: One gallon-sized bag of chicken and potstickers with three servings. (I
doubled this recipe and made two bags.)
INGREDIENTS
• 1 pound of frozen vegetable potstickers
• 1 small onion, diced (about 1 cup)
• 1/2 cup honey
• 1/2 cup low sodium soy sauce
• 1/4 cup ketchup
• 1/4 teaspoon crushed red pepper flakes (this adds a little bit of spice to the
dish, so omit or decrease if you don’t like any kind of spicy food)
MATERIALS
PREP
your freezer for up to three months.
COOK
3. Cook on “low” setting for 6 hours, or until chicken is cooked through.
Serve with steamed broccoli.

Note: I bought organic ingredients, but you don’t have to.
PRODUCE
• 8 small onions
• 24oz baby spinach
• 16 cloves of garlic (2 bulbs)
MEAT
• 6 pounds ground beef
FROZEN
• 2lb bag of vegetable potstickers
• 6 cups frozen mixed vegetables
SEASONINGS
• 1 teaspoon crushed red pepper flakes
• 2 teaspoons ground black pepper
• 6 tablespoons Italian seasoning
• 1 cup dried minced onion flakes
• 5 teaspoons Montreal steak seasoning mix
SAUCES
• 1.5 cups honey
• 1 cup soy sauce (I use low sodium)
• 1/2 cup ketchup (I like Simply Heinz)
MISC
• 12 tablespoons extra virgin olive oil (3/4 cup)
NOT NEEDED UNTIL DAY OF COOKING

• 12 slices American cheese (for cheeseburgers)
• 4 cartons of chicken stock (4 cups each)
• Suggested side dishes
o Asian Chicken and Potstickers – fresh broccoli (for two bags)
o Hearty Tomato Vegetable Soup - 4 loaves of frozen garlic bread
o Italian Chicken – spaghetti and salad (for two bags)
o Monster burgers- hamburger buns and salad (for two bags)
Meals with Tomatoes in
75 Minutes 
5"CROCKPOT"FREEZER"MEALS"MADE"WITH"FRESH"TOMATOES"
"
Printable"Recipes"Provided"Below"
$
1. Turkey$Black$Bean$Chili$
2. Meatball$Soup$with$Garden$Veggies$
3. Beef$Enchilada$Stack$
4. ItalianMStyle$Pot$Roast$
5. Chicken$Chili$
$
Grocery"List"Provided"Below$(for$all$5$meals)$
" "
FOR$MORE$INFO,$VISIT$WWW.NEWLEAFWELLNESS.BIZ$ $ 1$
1."Turkey"Black"Bean"Chili"
$
Yields:$6$servings$$
$
Ingredients$
• 1$pound$ground$turkey$$$
• 28oz$can$tomato$sauce$$$
• 2$mediumMsized$tomatoes,$cored,$seeds$and$juice$removed,$and$chopped$$$
• 2$cans$black$beans$(15oz$each),$drained$and$rinsed$$$
• 1$small$onion,$chopped$(about$one$cup)$$$
• 2$large$cloves$of$garlic,$minced$$$
• 1$tablespoon$chili$powder$$$
• 2$teaspoons$ground$cumin$$$
• 1/2$teaspoon$salt$
$
Materials$$
• 1$gallonMsized$plastic$freezer$bag$
$
Prep$$
1."Label$freezer$bag.$
2."Add$all$ingredients$to$freezer$bag.$
3."Remove$as$much$air$as$possible,$seal,$and$freeze$for$up$to$three$months.$$$
$
Cook$$
1."The$night$before$cooking,$move$bag$to$refrigerator$to$thaw.$$
2."The$morning$of$cooking,$dump$bag$into$crockpot.$$$
3."Cover,$and$cook$on$“low”$setting$for$8$hours$or$until$turkey$is$cooked$through.$$
4."Break$apart$turkey$and$stir.$
$
Serve$with$shredded$cheddar$cheese$and$tortilla$chips.$
$
" "
2."Meatball"Soup"with"Garden"Veggies"
$
$
Ingredients$
• 1lb$mini$meatballs$
• 8$mediumMsized$carrots$(about$one$pound),$peeled$and$sliced$$$
• 2$mediumMsized$tomatoes,$cored,$seeds$and$juiced$removed,$and$chopped$$$
• 2$mediumMsized$zucchinis,$ends$cut$off$and$chopped$(about$two$cups)$$$$
• 1$mediumMsized$yellow$onion,$diced$(about$one$cup)$$$
• 15oz$can$of$cannellini$beans$(white$kidney$beans),$rinsed$and$drained$$$
• 4$cups$of$chicken$broth$*not$needed$until$day$of$cooking$$
• 24oz$jar$of$your$favorite$pasta$sauce$$$
$
Materials$$
$
Prep$$
2."Add$all$ingredients$to$freezer$bag$(except$chicken$broth).$
$
Cook$$
2."The$morning$of$cooking,$dump$bag$into$crockpot$and$add$chicken$broth.$$$
3."Cover,$and$cook$on$“low”$setting$for$8$hours$or$until$veggies$are$tender.$$
$
Serve$with$garlic$bread.$
" "
3."Beef"Enchilada"Stack"
$
Yields:$4$servings$
$
Ingredients$
• 1$pound$85%$lean$ground$beef$
• 15oz$can$of$black$beans,$drained$and$rinsed$
• 3$mediumMsized$tomatoes,$cored,$seeds$and$juiced$removed,$and$chopped$
• 4oz$can$diced$green$chilies$
• 1$teaspoon$garlic$powder$$$
• 3/4$teaspoon$onion$powder$$$
• 2$teaspoons$chili$powder$$$
• 2$teaspoons$ground$cumin$$$
• 1/2$teaspoon$salt$$$
• 1/4$teaspoon$pepper$$$$$
• 8M10$small$corn$tortillas$$(I$used$9)$
• 8oz$mild$cheddar$cheese,$shredded$(about$2$cups)$$$
$
Materials$$
• 24Minch$piece$of$plastic$wrap$
$
Prep$$
1.$Label$freezer$bag.$
2."In$a$large$bowl,"combine$all$ingredients$except$tortillas$and$cheese."
3.$Layer$ingredients$on$piece$of$plastic$wrap$in$this$order:$
• One$tortilla.$
• Top$with$1$cup$beef$mixture$and$1/4$cup$cheese.$$Flatten.$
• Add$another$tortilla$and$continue$repeating$layers$until$beef$mixture$is$gone.$$$
• Top$with$final$tortilla.$
• Fold$plastic$wrap$over$stack$and$around$it.$$$
3."Cover$stack$with$freezer$bag,$seal,$and$freeze$for$up$to$three$months.$$$
$
Cook$$
2."The$morning$of$cooking,$carefully$remove$stack$from$bag$and$add$to$crockpot.$$$
3."Cover,$and$cook$on$“low”$setting$for$6M8$hours$or$until$beef$is$cooked$through.$$
4."Slice$like$a$pie$and$serve.$(Mine$cooked$down$like$a$casserole,$so$we$used$a$spoon$to$
serve.)$
$
Top$with$extra$shredded$cheddar$cheese$(optional).$
$$
$
$
$ $
4."ItalianQStyle"Pot"Roast"
$
$
Ingredients$$
• 2Mpound$boneless$beef$chuck$shoulder$roast$
• 1$small$yellow$onion,$diced$(one$cup)$
• 4$mediumMsized$tomatoes,$cored,$seeds$and$juiced$removed,$and$chopped$$$
• 2$cloves$garlic,$minced$$
• 1/4$cup$honey$
• 2$tablespoons$extra$virgin$olive$oil$$
• 1$teaspoon$dried$oregano$
• 1/2$teaspoon$dried$parsley$$
• 1/4$teaspoon$ground$black$pepper$$
• 1/4$teaspoon$crushed$red$pepper$flakes$$
$
Materials$$
$
Prep$$
$
Cook$$
3."Cover,$and$cook$on$“low”$setting$for$8$hours$or$until$beef$is$tender.$$
4."Shred$beef.$
$
Serve$with$spaghetti$and$a$side$salad.$
$ $
5."Chicken"Chili"
$
Yields:$6$servings$
$
Ingredients$
• 1$pound$boneless$skinless$chicken$breasts$
• 3$mediumMsized$tomatoes,$cored,$seeds$and$juiced$removed,$and$chopped$
• 1$small$yellow$onion,$chopped$(one$cup)$
• 4$cloves$garlic,$minced$
• 2$cans$cannellini$beans$(15oz$each),$drained$and$rinsed$
• 4oz$can$of$diced$green$chilies$
• 1.5$cups$frozen$corn$
• 1$tablespoon$paprika$
• 2$teaspoons$ground$cumin$
• 1/4$teaspoon$crushed$red$pepper$flakes$
$
Materials$$
$
Prep$$
$
Cook$$
3."Cover,$and$cook$on$“low”$setting$for$6$hours$or$until$chicken$is$cooked$through.$$
4."Shred$chicken$and$serve.$
$
Serve$with$shredded$cheddar$cheese$and$tortilla$chips.$
$ $
Grocery"List"for"all"5"Crockpot"Freezer"Meals"
(Note:$the$number(s)$next$to$each$ingredient$corresponds$to$its$recipe$number)$
$
PRODUCE$
• 4$small$yellow$onions$(1,$2,$4,$5)$
• 14$mediumMsized$tomatoes$(1,$2,$3,$4,$5)$$
• 7$cloves$garlic$(1,$4,$5)$
• 1lb$carrots$(2)$
• 2$mediumMsized$zucchinis$(2)$
$
MEAT$
• 2lb$boneless$beef$chuck$shoulder$roast$(4)$
• 1$pound$ground$turkey$(1)$
• 1$pound$85%$lean$ground$beef$(3)$
• 1$pound$boneless$skinless$chicken$breasts$(5)$
$
COLD$
• 8oz$mild$cheddar$cheese,$shredded$(about$2$cups)$(3)$
$
FREEZER$
• 1lb$mini$meatballs$(2)$
• 1.5$cups$frozen$corn$(5)$
$
SEASONINGS$
• 1$teaspoon$dried$oregano$(4)$
• 1/2$teaspoon$dried$parsley$(4)$
• 2$teaspoons$salt$(1,$3,$4,$5)$
• 1/2$teaspoon$ground$black$pepper$(3,$4)$
• 1/2$teaspoon$crushed$red$pepper$flakes$(4,$5)$
• 1$teaspoon$garlic$powder$$(3)$
• 3/4$teaspoon$onion$powder$$(3)$
• 2$tablespoons$+$2$teaspoons$chili$powder$$(1,$3,$5)$
• 6$teaspoons$ground$cumin$$(1,$3,$5)$
• 1$tablespoon$paprika$(5)$
$
CANNED$$
• 3$cans$black$beans$(15oz$each)$$(1,$3)$
• 2$cans$diced$green$chilies$(4oz$each)$(3,$5)$
• 3$cans$of$cannellini$beans$(15oz$each)$(2,$5)$$
• 24oz$jar$of$your$favorite$pasta$sauce$$(2)$
• 28oz$can$tomato$sauce$(1)$
$
MISC$
• 5$gallonMsized$plastic$freezer$bags$(1,$2,$3,$4,$5)$
• 24Minch$piece$of$plastic$wrap$(3)$
• 1/4$cup$honey$(4)$
• 2$tablespoons$extra$virgin$olive$oil$(4)$
• 8M10$small$corn$tortillas$(I$used$9)$(3)$
$
NOT$NEEDED$UNTIL$DAY$OF$COOKING$
• 4$cups$of$chicken$broth$(2)$
• $Suggested$Side$Dishes:$$
1. Turkey$Black$Bean$Chili$–$serve$with$shredded$cheddar$cheese$and$tortilla$chips$
2. Meatball$Soup$with$Garden$Veggies$–$serve$with$garlic$bread$
3. Beef$Enchilada$Stack$–$top$with$extra$shredded$cheddar$cheese$(optional)$
4. ItalianMStyle$Pot$Roast$M$serve$with$spaghetti$and$a$side$salad$
5. Chicken$Chili$M$serve$with$shredded$cheddar$cheese$and$tortilla$chips$
$
$
6 Healthy Freezer Crock Pot Meals in 45 Minutes
Printable recipes and grocery list below
Recipe List
1. Chicken Fajitas
2. Cranberry Chicken
3. Ginger-Peach Chicken with Green Beans
4. Sweet & Spicy Pork Chops with Butternut Squash
5. Meatball Vegetable Soup
6. Chipotle Pot Roast with Carrots
$ $
For$more$info$visit$www.NewLeafWellness.biz$ 1$
1. Chicken Fajitas
Yields: 6 servings
Ingredients
• 2 pounds boneless, skinless chicken breasts, sliced
• 2 sweet bell peppers, sliced
• 1 small yellow onion, sliced
• The juice of one lime
• 1 packet fajita seasoning mix (or your favorite homemade taco seasoning)
Materials
To Freeze and Cook Later

• Label your freezer bag with the name of the recipe, cooking instructions, and “use-by”
date (which should be three months from the prep day).
• Add all ingredients to your freezer bag.
• Remove as much air as possible, seal, and freeze for up to three months.
To Cook
• Thaw overnight in refrigerator or in morning in water.
• Add to crock pot and cook on “low” setting for 4 hours in a 6-quart crock pot or 8 hours
in a 4-quart crock pot.
Serve on soft tortillas or rice with your favorite fajitas toppings (like shredded cheese and
guacamole).
2. Cranberry Chicken
Yields: 6 servings
Ingredients
• 12oz bag fresh cranberries
• 3/4 cup sugar
• 1/4 cup water
• 1 packet onion soup mix (or your favorite homemade onion soup mix)
Materials

To Cook
Serve with rice.
3. Ginger-Peach Chicken with Green Beans
Yields: 6 servings
Ingredients
• 1 pound fresh green beans, ends trimmed
• 12oz jar peach jam
• 1-inch fresh ginger root, peeled and sliced
• 1 tablespoon soy sauce
Materials

To Cook
Serve with rice and steamed broccoli.
4. Sweet & Spicy Pork Chops with Butternut Squash
Yields: 6 servings
Ingredients
• 2 pounds boneless pork chops
• 16oz package of peeled and diced butternut squash
• 12oz jar hot pepper jelly
• 1 tablespoon soy sauce
Materials

To Cook
Serve with rice.
Yields: 6 servings
Ingredients
• 1 pound cooked meatballs (homemade or frozen)
• 1 small yellow onion, diced
• 15oz can of cannellini beans, drained and rinsed
• 24oz jar pasta sauce
• 4 cups chicken broth (not needed until day of cooking – only add 3 cups if you are using
a 4-quart crock pot)
Materials

• Add all ingredients to your freezer bag except chicken broth.
To Cook
• Add to crock pot with chicken broth and cook on “low” setting for 6 hours in a 6-quart
crock pot or 8-10 hours in a 4-quart crock pot.
6. Chipotle Pot Roast with Carrots
Yields: 6 servings
Ingredients
• 2-pound boneless beef chuck shoulder roast
• 2 pounds carrots, peeled and chopped into 1-inch pieces
• 3 tablespoons olive oil
• 1 packet of McCormick Grill Mates Chipotle seasoning mix (homemade taco seasoning
mix is also delicious)
Materials

To Cook
• Add to crock pot and cook on “low” setting for 6 hours in a 6-quart crock pot or 8-10
hours in a 4-quart crock pot.
• Shred meat.
Serve with rice.
Grocery List for All 6 Freezer Meals
(the number(s) next to each ingredient corresponds to its recipe number)
Produce
• 2 sweet bell peppers (1) (I used one red and one yellow)
• 2 small yellow onions (1, 5) (I substituted frozen diced onions to save time)
• 1 lime (1)
• 12oz bag fresh cranberries (2)
• 1 pound fresh green beans (3)
• 1-inch fresh ginger root (3)
• 16oz peeled and diced butternut squash (4)
• 5oz baby spinach (5)
• 3 pounds carrots (5, 6)
Meat
• 6 pounds boneless, skinless chicken breasts (1, 2, 3)
• 2 pounds boneless pork chops (4)
• 2-pound boneless beef chuck shoulder roast (6)
Seasonings
• 1 packet fajita seasoning mix (or your favorite homemade taco seasoning) (1)
• 1 packet onion soup mix (or your favorite homemade onion soup mix) (2)
• 1 packet McCormick Grill Mates Chipotle seasoning mix (homemade taco seasoning
mix is also delicious) (6)
Miscellaneous
• 6 gallon-sized plastic freezer bags (1-6)
• 1 tablespoon honey (1)
• 3/4 cup sugar (2)
• 12oz jar peach jam (3)
• 2 tablespoons soy sauce (3, 4)
• 12oz jar hot pepper jelly (4)
• 1 pound cooked meatballs (homemade or frozen) (5)
• 15oz can of cannellini beans (5)
• 24oz jar pasta sauce (5)
• 3 tablespoons olive oil (6)
• 2 tablespoons red wine vinegar (6)
Not Needed Until Day of Cooking

• 4 cups chicken broth (only add 3 cups if you are using a 4-quart crock pot) (5)
• Suggested Side Dishes
1. Chicken Fajitas – serve on tortillas or rice with your favorite fajitas toppings
2. Cranberry Chicken – rice and steamed broccoli
3. Ginger-Peach Chicken with Green Beans – rice
4. Sweet & Spicy Pork Chops with Butternut Squash – rice
5. Meatball Vegetable Soup – garlic bread
6. Chipotle Pot Roast with Carrots - rice
Six Healthy Freezer Crockpot Meals in 50 Minutes
Two freezer bags of Crockpot Balsamic Beef Roast with Carrots
Two freezer bags of Crockpot Lime Shredded Pork
Two freezer bags of Crockpot Chicken Teriyaki

MEAT
• 2-pound boneless beef chuck shoulder roast x2
• 2.5 pound bone-in pork shoulder – sometimes labeled “Boston butt” or “pork
butt” (You can sub beef chuck shoulder roast if you don’t eat pork) x2
PRODUCE
• 2 small onions
• 4 limes
• 1 orange
• 2-inch ginger root (I subbed 1/2 teaspoon dried ginger because I forgot to
buy ginger root)
• 8 large garlic cloves
SEASONINGS
• 1 teaspoon ground cayenne red pepper
• 1/2 teaspoon red pepper flakes
• 2.5 teaspoons salt
FROZEN
• Bag of broccoli stir fry vegetables x2 (Mine were each 14.4 oz) – If you want
to sub fresh vegetables, use one sliced red pepper, one sliced green
pepper, and 2 peeled and sliced carrots
MISC
• 2 cups + 2 tablespoons honey
• 1 cup + 2 tablespoons low sodium soy sauce
• 1/2 cup rice wine vinegar (I subbed red wine vinegar)
• 1/2 cup balsamic vinegar
• 6 gallon-sized plastic freezer bags (I use Hefty brand)

• 4 cups of beef broth (I bought 2 cans)
• Side dishes, optional (I bought microwaveable brown rice for the chicken
teriyaki and boxed stuffing for the beef roast)
RECIPES
Crockpot Balsamic Beef Roast with Carrots
Modified from The Chic Site
http://thechicsite.com/2013/07/16/slow-cooker-balsamic-pot-roast/
Yields: One gallon-sized bag of Balsamic Beef Roast with 4-6 servings. (I doubled
this recipe and made two bags.)
INGREDIENTS
• 2 pound boneless beef chuck shoulder roast
• 2 pounds carrots, peeled and cut into bite-sized pieces
• 1/2 cup honey
• 1 tablespoon low sodium soy sauce
• 1 teaspoon salt
• Zest of 1/2 an orange
• 2 cups of beef broth – NOT NEEDED UNTIL DAY OF COOKING
MATERIALS
PREP
2. To your freezer bag, add all ingredients except beef broth. Add beef roast
to the freezer bag last so it’s the first ingredient poured into your crockpot.
your freezer.
COOK
2. The morning of cooking, pour contents of freezer bag into your crockpot
and add beef broth.
3. Cook on “low” setting for 8-12 hours, or until beef shreds easily and carrots
are soft.
4. Shred beef and serve.
Crockpot Lime Shredded Pork
From my No Cook Freezer Recipes Cookbook
http://newleafwellness.biz/product/cookbook-ebook-bundle/
Yields: One gallon-sized bag of Lime Shredded Pork with 4-6 servings. (I doubled
this recipe and made two bags.)
INGREDIENTS
• 2.5lb bone-in pork shoulder roast (sometimes labeled as a “Boston butt” or
“pork butt”)
• The juice from two limes
• 1/2 teaspoon ground cayenne red pepper
MATERIALS
PREP
1. Label freezer bag.

2. To your freezer bag, add lime juice, honey, cayenne pepper, salt, and pork
shoulder. (Add the pork shoulder to the bag last, so it’s the first ingredient
poured into your slow cooker.)
your freezer.
COOK
2. The morning of cooking, pour contents of freezer bag into your slow cooker
and cook on “low” setting for 8-12 hours, or until pork is cooked through and
falls off the bone.
3. Remove pork meat from the bone.
4. Shred and serve with tortillas or rice.
Crockpot Chicken Teriyaki
Modified from The Taylor House
http://www.thetaylor-house.com/slow-cooker-chicken-teriyaki/2/
Yields: One gallon-sized bag of chicken teriyaki with 3 servings. (I doubled this
INGREDIENTS
• One pound boneless skinless chicken breasts
• 1/2 cup honey
• 1/4 cup rice wine vinegar (I subbed red wine vinegar)
• 1 large clove garlic, minced
• 1-inch ginger root, peeled and minced
• 1/4 teaspoon black pepper
• One bag frozen stir fry veggies (Mine was 14.4 oz)
MATERIALS
PREP
2. To your freezer bag, add all ingredients. Add chicken to the freezer bag last
so it’s the first ingredient poured into your crockpot.
your freezer.
COOK

7 Crockpot Freezer Meals in 30
Minutes 
Crockpot Freezer Cooking – 7 Meals in 30 Minutes
Recipes Page Number
1. Crockpot Salsa Verde Chicken 1
2. Crockpot Cranberry-Orange Pork Chops 2
3. Crockpot Turkey Black Bean Chili 3
4. Crockpot Beef Teriyaki 4
5. Crockpot Chicken Fajitas 5
6. Crockpot Pot Roast 6
7. Crockpot Meatball Vegetable Soup 7
Grocery List 8
Labels 10
! !
1. Crockpot Salsa Verde Chicken
Yields: 6 servings
Ingredients
• 15oz can of black beans, drained and rinsed
• 16oz jar of salsa verde
• 1/2 of a 16oz bag of frozen yellow corn (about 1 and 2/3 cups)
• 8oz package of cream cheese (not needed until day of cooking)
Materials

2. Add all ingredients to your freezer bag (except cream cheese).
3. Seal and freeze for up to three months.
To Cook
1. Thaw overnight in fridge or in morning in water.
2. Cook on low setting for 4 hours in a 6-quart crockpot or 8 hours in a 4-quart
crockpot.
3. Add cream cheese and cook additional 10 minutes or until heated through.
4. Stir to combine.
Serve with rice.
For!more!information!visit!www.NewLeafWellness.biz! 1!
2. Crockpot Cranberry-Orange Pork Chops
Yields: 6 servings
Ingredients
• 16oz bag fresh trimmed green beans (I used a 12oz bag)
• 15oz can whole berry cranberry sauce
• 9oz jar of orange marmalade (sweetened with 100% fruit juice, if possible)
• 1 packet of onion soup mix
• 2 pounds of thick cut boneless pork chops
Materials

2. Add all ingredients to your freezer bag.
To Cook
crockpot.
Serve with rice.
3. Crockpot Turkey Black Bean Chili
Yields: 6 servings
Ingredients
• 2 cans of black beans (15oz each), drained and rinsed
• 28oz can tomato sauce
• 15oz can petite diced tomatoes, undrained
• 1 packet of chili seasoning mix
• 1 pound ground turkey
Materials

To Cook
crockpot.
3. Break apart ground turkey and stir.
Serve with shredded cheddar cheese and tortilla chips.
4. Crockpot Beef Teriyaki
Yields: 6 servings
Ingredients
• 2 bags of fresh sugar snap peas (8oz each)
• 2 pounds sliced beef top sirloin steak
• 1 packet of teriyaki marinade dry seasoning mix*
• 1/2 cup water
Materials

2. Add all ingredients to your freezer bag (except water).
To Cook
2. Add to crockpot with water.
crockpot.
Serve with rice.
*We tried this recipe and it was pretty bland, so next time I make it I’ll use our favorite
homemade teriyaki seasoning sauce instead: 1/2 cup low sodium soy sauce, 1/4 cup
rice wine vinegar, 1/4 cup light brown sugar, 1 tablespoon cornstarch, 1 teaspoon onion
powder, 4 minced cloves of garlic, and 1-inch fresh ginger root, peeled and grated (1
tablespoon).
5. Crockpot Chicken Fajitas
Yields: 4 servings
Ingredients
• 16oz bag of frozen pepper stir fry vegetables (the one I used was 14.4oz)
• 1 packet of fajita seasoning mix
• 1 pound of boneless skinless chicken breasts (I add them to the freezer bag
whole, but if you sliced them you can cook the meal in a skillet if you want)
Materials

To Cook
crockpot.
3. Shred chicken and stir.
Serve on soft tortillas with your favorite fajita toppings like shredded cheese,
guacamole, and salsa.
6. Crockpot Pot Roast
Yields: 4 servings
Ingredients
• 1 pound of baby carrots
• 15oz can of whole new potatoes, drained
• 1 packet dry onion soup mix
• 2-pound boneless beef chuck roast
• 1 cup water (not needed until day of cooking)
Materials

To Cook
crockpot.
Serve with fresh bread.
7. Crockpot Meatball Vegetable Soup
Yields: 6 servings
Ingredients
• 15oz can cannellini beans, drained and rinsed
• 16oz bag of frozen peas and carrots
• 24oz jar marinara sauce
• 1 pound frozen meatballs
• 4 cups chicken broth (not needed until day of cooking)
Materials

2. Add all ingredients to your freezer bag (except chicken broth).
To Cook
2. Add to crockpot with broth.
crockpot.
Grocery List for All 7 Meals
(The number next to each ingredient corresponds to its recipe number.)
Produce
• 16oz bag fresh trimmed green beans (I used a 12oz bag) (2)
• 2 bags of fresh sugar snap peas (8oz each) (4)
• 1 pound of baby carrots (6)
Meat
• 3 pounds boneless skinless chicken breasts (1, 5)
• 2 pounds of thick cut boneless pork chops (2)
• 1 pound ground turkey (3)
• 2 pounds sliced beef top sirloin steak (4)
• 2-pound boneless beef chuck roast (6)
Frozen
• 16oz bag of frozen yellow corn (1, 3)
• 16oz bag of frozen pepper stir fry vegetables (I used a 14.4oz bag) (5)
• 16oz bag of frozen peas and carrots (7)
• 1 pound frozen meatballs (7)
Canned
• 3 cans of black beans (15 oz) (1, 3)
• 15oz can cannellini beans (7)
• 16oz jar of salsa verde (1)
• 15oz can whole berry cranberry sauce (2)
• 9oz jar of orange marmalade (sweetened with 100% fruit juice, if possible) (2)
• 28oz can tomato sauce (3)
• 15oz can petite diced tomatoes (3)
• 15oz can of whole new potatoes (6)
• 24oz jar marinara sauce (7)
Seasonings
• 2 packets of onion soup mix (2, 6)
• 1 packet of chili seasoning mix (3)
• 1 packet of fajita seasoning mix (5)
• 1 packet of teriyaki marinade dry seasoning mix OR this homemade sauce: 1/2
cup low sodium soy sauce, 1/4 cup rice wine vinegar, 1/4 cup light brown sugar,
1 tablespoon cornstarch, 1 teaspoon onion powder, 4 minced cloves of garlic,
and 1-inch fresh ginger root, peeled and grated (1 tablespoon). (4)
Materials
• 8oz package of cream cheese (1)
• 4 cups chicken broth (7)
1. Crockpot Salsa Verde Chicken – rice
2. Crockpot Cranberry-Orange Pork Chops – rice
3. Crockpot Turkey Black Bean Chili – shredded cheese and tortilla chips
4. Crockpot Beef Teriyaki – rice
5. Crockpot Chicken Fajitas – tortillas and fajita toppings
6. Crockpot Pot Roast – fresh bread
7. Crockpot Meatball Soup – garlic bread
8 Crockpot Freezer Meals in
35 Minutes 
Eight Crockpot Freezer Meals in 35 Minutes
MEAT
• 5 lbs boneless, skinless chicken breasts
• 2 lb bone-in pork shoulder x2 (also called “Boston Butt” or “Pork Butt) (note: this
is my favorite cut of pork for the crockpot, but boneless pork prime roasts were
BOGO at the grocery store so I used them instead)
• 2 lb boneless beef chuck shoulder roast
• 2 lbs boneless pork ribs
• 1 lb ground beef
PRODUCE
• 2 small yellow onions
• 4 cloves garlic
FROZEN
• 2 pounds frozen green beans (you can sub fresh)
• 1 bag frozen corn (16 oz)
• 1 bag frozen stir fry veggies with peppers and onions (14 oz)
SEASONINGS
• 2 teaspoons dried oregano
• 1 teaspoon dried parsley
• 4.5 teaspoons ground black pepper
• 1 teaspoon ground thyme
• 2 packages of taco seasoning mix (or this homemade mix: 2tbsp chili powder,
2 tsp pepper, and 1tsp of all of the following: salt, ground cumin, paprika,
ground oregano, garlic powder, onion powder, red pepper flakes)
• 2 packages of onion soup mix (or this homemade mix: 1/2 cup dried onion
flakes, 2 tbsp beef bullion granules, and 1/2 tsp of the following: onion powder,
parsley flakes, celery seed, paprika, and pepper)
MISC
• 15 oz can whole cranberry sauce x2
• 28oz can diced tomatoes x2
• can of condensed tomato soup x2
• 1 cup honey
• 4 tablespoons Dijon mustard
• 1/2 pound cheese (about 2 cups shredded) for Chili – I use cheddar or pepper
jack (Note: you can buy this ahead of time, shred and freeze)
• 2 boxes of Jiffy corn muffin mix plus the ingredients listed on the box (one egg
and 1/3 cup milk per box)
• Side dishes, optional (I bought microwaveable organic brown rice for the
cranberry and honey dijon meals and spaghetti for the Italian meals. I will also
serve with a fresh vegetable or salad.)
RECIPES
Crockpot Cranberry and Green Beans
Yields: One gallon-sized freezer bag with six servings (I doubled this recipe and made
two bags – one with chicken and one with pork)
INGREDIENTS
• 1 pound frozen green beans (You can sub fresh)
• 15oz can of whole cranberry sauce
• 1 packet of onion soup mix (or this homemade mix: 1/4 cup dried onion flakes,
1 tbsp beef bullion granules, and 1/4 tsp of the following: onion powder,
parsley flakes, celery seed, paprika, and pepper)
• 2 pounds of meat (I used chicken breasts for one bag and a pork roast in the
second bag)
MATERIALS
PREP
2. To your freezer bag, add all ingredients. (Add the meat to the bag last, so it’s
the first ingredient poured into your crockpot.)
freezer.
COOK
3. Cook on “low” setting for 4-6 hours (chicken), or 8 hours (pork).
4. If using bone-in pork, remove bone and shred meat.
5. Serve meat with green beans and cranberry sauce.
Crockpot Mexican Chili with Cornbread Topping
made two bags – one with chicken and one with ground beef.)
INGREDIENTS FOR PREP DAY

• 1/2 bag of frozen stir fry vegetables (You can sub a fresh pepper and onion,
diced)
• 1/2 bag of frozen corn
• 1 package of store-bought taco seasoning or 2 tablespoons and 1.5 teaspoons
of homemade taco seasoning mix (1 tablespoon chili powder, 1 teaspoon
pepper, and 1/2 teaspoon of all of the following: salt, ground cumin, paprika,
ground oregano, garlic powder, onion powder, red pepper flakes – use less red
pepper flakes if you don’t like spicy food)
• 10.75oz can of condensed tomato soup
• 1 pound of meat (I used 1 lb chicken breasts for one bag and 1 lb ground beef
for the second bag)
INGREDIENTS FOR DAY OF COOKING

• 1/4 pound cheese (we use cheddar or pepper jack), shredded (about one
cup)
• 1 box of Jiffy corn muffin mix + the necessary ingredients listed on the box (Jiffy
calls for one egg and 1/3 cup milk)
MATERIALS
PREP
2. To your freezer bag, add all ingredients from the “prep day” list. (Add the meat
to the bag last, so it’s the first ingredient poured into your crockpot.)
freezer.
COOK
cook on “low” setting for 4-6 hours (chicken) or 8 hours (ground beef).
3. Shred chicken or break apart ground beef.
4. Top chili with shredded cheese and assembled cornbread batter.
5. Replace lid and cook on “high” setting for one hour or until cornbread topping
is cooked through.
Crockpot Italian Chicken/Beef
two bags – one with chicken and one with beef.)
INGREDIENTS
• 28oz can diced tomatoes
• 2 cloves garlic, minced
• 1/4 cup honey
• 1 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 2 pounds of meat (I used chicken breasts in one bag and a boneless beef
chuck shoulder roast in the second bag)
MATERIALS
PREP
2. To your freezer bag, add all ingredients. Add the meat to the freezer bag last
freezer.
COOK
3. Cook on “low” setting for 4-6 hours (chicken) or 8 hours (beef).
4. If using beef, shred with a fork.
5. Serve with sauce in crockpot.
Crockpot Honey Dijon Pork
two bags – one with a pork roast and one with boneless pork ribs)
INGREDIENTS
• 1/4 cup honey
• 3 pounds of meat
• 1/2 cup water *not needed until day of cooking
MATERIALS
PREP
2. To your freezer bag, add all ingredients except water. (Add the meat to the
bag last, so it’s the first ingredient poured into your crockpot.)
freezer.
COOK
add 1/2 cup of water.
3. Cook on “low” setting for 8 hours or until meat is tender.
4. Serve with sauce in crockpot.

One Hour 
SLOW COOKER FREEZER MEAL LIST
Two bags of slow cooker chicken fajitas
Two bags of slow cooker chicken pot pie
Two bags of spicy Dr. Pepper Shredded Pork (for tacos)
One bag of slow cooker beef roast and carrots
GROCERY LIST
MEAT
• 4 pounds of boneless, skinless chicken breasts
• One 2-pound boneless beef chuck shoulder roast
• Two, 3-5 pound bone-in pork shoulders (sometimes labeled “Boston
butts” or “pork butts)
DAIRY
• 1 stick of unsalted butter
• 2 cups of 2% milk (or whatever you have on-hand)
PRODUCE
• 2 medium-sized green peppers
• 2 limes (I only bought one and split the juice between the two bags
of chicken fajitas)
FROZEN FOOD
• 16oz bag of frozen mixed vegetables – carrots, corn, green beans,
peas and lima beans
• 30oz bag of tater tots (about 8 cups)
SEASONINGS
• 1.5 teaspoons black pepper
• 1 teaspoon celery seed
• 1/2 teaspoon poultry seasoning
• 4 teaspoons ground cumin
• One seasoning packet for beef roast (We love the McCormick
mesquite and chipotle seasonings) or 3 tablespoons of your favorite
homemade seasoning mix (I used taco)
MISC
• 4 cups fat-free, reduced-sodium chicken broth
• 1/2 cup flour
• 4 tablespoon brown sugar (1/4 cup)
• 2, 7oz cans of chipotle peppers in adobo sauce (I bought one 11oz
can and split it between my two bags of Dr. Pepper Shredded Pork)
• 6 cups of Dr. Pepper (4 cans) – I think you could also sub root beer
or cola *not needed until day of cooking*
SIDE DISHES
• Tortillas for chicken fajitas and shredded pork tacos (You can wait
to buy when you’re going to cook the meals or serve with rice
instead)
• Taco toppings for chicken fajitas and shredded pork tacos *not
needed until day of cooking*
• Brown rice for beef roast and carrots
RECIPES
Slow Cooker Beef Roast and Carrot Recipe

Yields: One gallon-sized bag of beef roast and carrots
Ingredients
• 2-pound boneless beef chuck shoulder roast (No substitutions! This is
the best cut of meat for the slow cooker!)
• 2 pounds carrots, peeled and chopped into bite-sized pieces
• one seasoning packet (We love the McCormick mesquite and
chipotle seasonings) or 3 tablespoons of your favorite homemade
seasoning mix (I used homemade taco seasoning. Yum!)
Directions
• Combine all ingredients in your slow cooker.
• Add lid, and cook on “low” setting for 8-10 hours until beef shreds
easily with a fork.
To Freeze
Combine all ingredients in a gallon-sized plastic freezer bag. Remove as

much air as possible and freeze for up to three months. When ready to
eat, thaw overnight in refrigerator. Cook on “low” setting for 8-12 hours, or
until meat easily pulls apart with a fork. Shred meat and serve!
Slow Cooker Chicken Pot Pie Recipe
Yields: One gallon-sized freezer bag of slow cooker chicken pot pie
Ingredients
Sauce
• 1/4 cup unsalted butter (4 tablespoons or 1/2 stick)
• 2 small yellow onions, diced (about 2/3 cup)
• 1/4 cup flour
• 1/2 teaspoon celery seed
• 1/4 teaspoon poultry seasoning
• 1 cup 2% milk (or whatever you have on hand)
• 2 cups fat-free reduced sodium chicken broth
Filling & Topping

• 1 pound boneless chicken breasts, fat trimmed and cut into bite-
sized pieces
• 8oz frozen mixed vegetables – carrots, corn, green beans, peas and
lima beans (about 2 cups or half of a 16oz bag)
• 15oz tater tots (about 4 cups or half of a 30oz bag)
Directions
1. Create sauce in a pan on your stovetop: Melt butter, add diced
onions, and cook until soft and translucent. Add flour and all of the
seasonings and mix. Add milk and chicken broth and bring to a
boil. Reduce heat an simmer until the sauce starts to thicken
(about 5 minutes).
2. Combine sauce, chicken, and vegetables in your slow cooker.
Cover with tater tots and add lid.
3. Cook on “low” 6-8 hours or until chicken is cooked through and
vegetables are soft.
To Freeze
Prepare the sauce, cool to room temperature, and freeze with raw
chicken and mixed vegetables in a gallon-sized plastic freezer bag. Thaw
in refrigerator overnight before cooking. Pour into slow cooker and cover
with tater tots. Cook on “low” for 6-8 hours or until chicken is cooked
through and vegetables are soft.
Slow Cooker Spicy Dr. Pepper Shredded Pork
Yields: One gallon-sized freezer bag of slow cooker spicy pork
Ingredients
• 3-5lb bone-in pork shoulder (sometimes labeled as “Boston butt” or
“pork butt roast”)
• 1 small onion, peeled and sliced
• 2 tablespoons brown sugar
• 1, 7oz can chipotle peppers in adobo sauce
• 3 cups of Dr Pepper (2 cans) – I think you could also sub root beer or
cola *not needed until day of cooking*
Directions
1. Place pork shoulder in your slow cooker and add remaining
ingredients.
2. Cover, and cook on “low” setting for 8-12 hours (depending on the
size and strength of your slow cooker). You’ll know it’s done when
the meat easily falls off the bone.
3. Use a fork and knife to separate meat from the bone and shred
meat.
4. Strain remaining juice, onions, and peppers left in your slow cooker.
Discard what you catch in the strainer and keep the juice that
strains through.
5. Return juice and shredded pork to your slow cooker, and stir to
combine.
6. Serve on soft tortillas with your favorite taco toppings.
To Freeze
Combine all ingredients – except Dr. Pepper - in a gallon-sized plastic

freezer bag. Remove as much air as possible and freeze for up to three
months. When ready to eat, thaw overnight in refrigerator. Add to slow
cooker with Dr. Pepper. Cook on “low” setting for 8-12 hours, or until meat
easily pulls apart with a fork. Shred meat and serve!
Slow Cooker Chicken Fajitas
Yields: One gallon-sized bag of slow cooker chicken fajitas
Ingredients
• 1 medium-sized green pepper, sliced
• 1 medium-sized red pepper, sliced
• 1 small sweet yellow onion, sliced
• 1 lime, juiced
Directions
• Cover, and cook on “low” for 8 hours.
• Shred chicken and serve with your favorite fajita toppings.
To Freeze

until chicken is cooked through and easily pulls apart with a fork. Shred
chicken and serve!
More info can be found on www.NewLeafWellness.biz

30 Minutes 
RECIPE LIST
Two bags of Slow Cooker Hawaiian Pork Chops
Two bags of Balsamic Chicken with Pears and Mushrooms
Two bags of Mexican Chicken Chili with Cornbread Topping

MEAT
• 2 pounds boneless pork chops
CANNED
• 2, 10.75oz cans of condensed tomato soup
PRODUCE
• 2 whole pineapples (I bought them pre-sliced to save time)
• 4 medium-sized pears
• 2 cups sliced mushrooms
• 2 medium-sized yellow onions
• 2 medium-sized (any color) peppers (I used green peppers)
FROZEN FOOD
• 2 cups of frozen corn
SEASONINGS
• 5 tablespoons of homemade taco seasoning or two packets of store-
MISC
• 2 cups balsamic vinegar
• 5 tablespoons light brown sugar
• 4 tablespoons low sodium soy sauce
SUGGESTED SIDE DISHES
• Enough brown rice to serve with pork chops and balsamic chicken
ITEMS NEEDED FOR DAY-OF COOKING (see Mexican chicken chili recipe below if
you want to prep these items on your prep day instead)
• 1/2 pound cheddar cheese (about two cups)
• 2 boxes of Jiffy cornbread mix
• 2 large eggs (to make cornbread topping)
• 2/3 cup milk (to make cornbread topping)
RECIPES
Slow Cooker Hawaiian Pork Chops
Yields: One gallon-sized bag of Hawaiian Pork Chops
Ingredients
• 1lb boneless, pork chops
• 1 fresh pineapple, stalk, skin, and core removed and fruit cut into bite-
sized pieces
Materials
Prep
2. To your freezer bag, add pineapple, brown sugar, soy sauce, and pork
chops. (Add the pork chops to the bag last, so they’re the first ingredient
your freezer.
Cook
cooker and cook on “low” setting for 6 hours, or until pork is cooked
through and tender.

Slow Cooker Balsamic Chicken
with Pears and Mushrooms
Yields: One gallon-sized bag of Balsamic Chicken w/pears & mushrooms
Ingredients:
• 2 medium-sized pears, peeled and sliced
• 1 cup mushrooms, sliced
• 1 cup balsamic vinegar
• 1 teaspoon salt
• 1.5 teaspoons brown sugar
Materials
Prep
2. To your freezer bag, add all ingredients. (Add the chicken to the bag last,
so they’re the first ingredient poured into your slow cooker.)
your freezer.
Cook
through and tender.

Slow Cooker Mexican Chicken Chili
with Cornbread Topping
Yields: One gallon-sized bag of Mexican Chicken Chili
Ingredients
• 1 medium-sized yellow onion, chopped (about one cup)
• 1 pepper (any color), chopped (about one cup)
• 1 cup frozen corn
• 2 tablespoons and 1.5 teaspoons of homemade taco seasoning mix or 1
package of store-bought taco seasoning
• 1/4 pound cheese (we use cheddar or pepper jack), shredded (about
one cup) – NOT NEEDED UNTIL DAY OF COOKING*
• 1 box of Jiffy corn muffin mix + the necessary ingredients listed on the box
(Jiffy calls for one egg and 1/3 cup milk) – NOT NEEDED UNTIL DAY OF
COOKING*
Materials
Prep
2. To your freezer bag, add onion, pepper, corn, seasoning, tomato soup,
and chicken. (Add the chicken to the bag last, so it’s the first ingredient
your freezer.
Cook
through and tender.
3. Shred chicken with a fork.
4. Top chicken chili with shredded cheese and assembled cornbread batter.
5. Replace lid and cook on “high” setting for one hour or until cornbread
topping is cooked through.
*If you want to have everything prepped before the day of cooking, shred the
cheese and freeze it separately in a small plastic freezer bag. Assemble the
corn muffin batter and bake in a muffin or loaf pan. Cool to room temp, flash
freeze, and serve as a side with the chicken chili.

8 healthy Crockpot freezer meals in 45 minutes
----------------------------------------------------------------------------------------------------------------------------
Crockpot Beef/Chicken Fajitas

two bags – one with beef and one with chicken)
INGREDIENTS
• 2 pounds of meat, fat trimmed (I made one bag with boneless chicken breasts
and one bag with a boneless beef chuck shoulder roast)
• 2 bell peppers, sliced (I used one red and one yellow)
MATERIALS
PREP
freezer.
COOK
cook on “low” setting for 8 hours (beef) or 6 hours (chicken) or until meat is
tender.
3. Shred meat and serve with peppers and onions on tortillas or rice. (We also
top with lettuce, tomatoes, shredded cheese, and guacamole.)

Crockpot Italian Beef/Chicken and Veggies
INGREDIENTS
• 16oz bag of California mix vegetables (broccoli/cauliflower/carrots)
• 1 teaspoon each: onion powder, thyme, basil, oregano
• ½ teaspoon salt
• ¼ teaspoon pepper
MATERIALS
PREP
COOK
crockpot and cook on low setting for 6 hours (chicken) or 8 hours (beef), or
until meat is tender.
3. If using beef, shred meat before serving.
4. Serve with rice or rolls.

Crockpot BBQ Beef/Chicken and Carrots
Yields: One gallon-sized freezer bag with 6 servings (I doubled this recipe and made
INGREDIENTS
• 1 pound carrots, peeled and chopped
• 1 cup ketchup (I like Simply Heinz)
• 2 tablespoons Worcestershire Sauce
• 1 tablespoon + 1 teaspoon brown sugar
• 1.5 teaspoons hot sauce
• 1.5 teaspoons curry powder
MATERIALS
PREP
COOK
crockpot and cook on low setting for 6 hours (chicken) or 8 hours (beef), or
until meat is tender.
3. Shred meat.
4. Serve with rice or on sandwich rolls.

Crockpot Honey Dijon Beef/Chicken and Red Potatoes
Yields: One gallon-sized freezer bag with 6 servings (I doubled this recipe and made
INGREDIENTS
• 1/4 cup honey
• 16oz bag of baby red potatoes (I buy the bags of fresh baby potatoes sold in
the produce section)
MATERIALS
PREP
2. To your gallon-sized freezer bag, add all ingredients (except water and
potatoes).
4. Place bag of potatoes in freezer.
COOK
1. The night before cooking, move gallon-sized freezer bag to your refrigerator to
thaw.
crockpot and add water and frozen potatoes. (I don’t thaw my potatoes
because I worry about them getting brown while cooking.)
3. Cook on low setting for 6 hours (chicken) or 8 hours (beef), or until meat is
tender.
4. If using beef, shred meat before serving.
5. Serve with steamed broccoli or a salad.

GROCERY LIST FOR ALL EIGHT MEALS
MEAT
PRODUCE
• 4 bell peppers (I bought two red and two yellow)
• 8 cloves garlic
• 16 oz bag of baby red potatoes x2
FROZEN
• 16oz bag of California blend veggies (broccoli/cauliflower/carrots) x2
SEASONINGS
• 3 teaspoons ground thyme
• 2 teaspoons onion powder
• 2 teaspoons basil
• 3 teaspoons curry powder
MISC
• 1/2 cup plus 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• 3 teaspoons hot sauce
• 2 cups ketchup (I like Simply Heinz)
• 4 tablespoons Worcestershire sauce
• 2 tablespoons plus 2 teaspoons brown sugar

o I serve the fajitas with tortillas, lettuce, tomatoes, shredded cheddar
cheese, and guacamole.

o I serve the Italian beef/chicken with rice or rolls.
o I serve the BBQ beef/chicken with rice or sandwich rolls.
o I serve the honey Dijon beef/chicken with steamed broccoli or a salad.

Meals in One Hour 
10 Healthy Crockpot Freezer Meals in 1 Hour
Recipes Page Number
1. Crockpot Sweet and Sour Pork Chops 1
2. Crockpot Tomato Basil Chicken 2
3. Crockpot Southwestern Chicken Chili 3
4. Crockpot Brown Sugar Bourbon Chicken 4
5. Crockpot Honey Lime Chicken 5
6. Crockpot Ground Turkey Tacos 6
7. Crockpot Beef Stew 7
8. Crockpot Pot Roast 8
9. Crockpot Hamburger Vegetable Soup 9
10. Crockpot Beef Teriyaki 10
Grocery List 11
Labels 13
! !
1. Crockpot Sweet and Sour Pork Chops with stir fry veggies
Yields: 3 servings per pound of meat
Ingredients
• 20oz can pineapple chunks in 100% juice, undrained
• 16oz bag frozen Japanese-Style stir fry vegetables
• 1 packet of Sweet & Sour seasoning mix
• 2 tablespoons soy sauce
• 1/4 cup ketchup
• 2 tablespoons cornstarch
• 1-2 pounds thick cut boneless pork chops
Materials

To Cook
2. Cook on low setting for 4 hours in a 6-quart crockpot or 8 hours in a 4-
quart crockpot.
Serve with rice.
2. Crockpot Tomato Basil Chicken with baby spinach
Ingredients
• 5oz bag of fresh baby spinach
• 2 tablespoons balsamic vinegar
• 1 packet of McCormick Grill Mates Tomato, Garlic & Basil Marinade
• 1-2 pounds boneless skinless chicken breasts
Materials

To Cook
quart crockpot.
Serve with spaghetti.
3. Crockpot Southwestern Chicken Chili with peppers and corn
Yields: 6 servings
Ingredients
• 1 can of black beans, drained and rinsed
• 15oz can of petite diced tomatoes, undrained
• 1 packet of white chicken chili seasoning mix
• 2 cups of water (not needed until day of cooking)
Materials

To Cook
quart crockpot.
Serve with shredded cheddar cheese and tortilla chips.
4. Crockpot Brown Sugar Bourbon Chicken with green beans
Ingredients
• 16oz bag of fresh trimmed green beans (I could only find 12oz)
• 1/4 cup olive oil
• 1 packet of McCormick Grill Mates Brown Sugar Bourbon marinade
Materials

To Cook
quart crockpot.
Serve with rice or baked sweet potatoes.
5. Crockpot Honey Lime Chicken with butternut squash
Ingredients
• 16oz package of fresh cubed butternut squash
• 1 packet of McCormick Grill Mates Mojito Lime marinade
Materials

To Cook
quart crockpot.
Serve with rice.
6. Crockpot Ground Turkey Tacos with bell peppers
Yields: 4 servings
Ingredients
• 1 packet of less sodium taco seasoning mix
• 1 pound of ground turkey
• 1/2 cup of water (not needed until day of cooking)
Materials

To Cook
quart crockpot.
4. Break apart turkey and stir.
Serve on soft tortillas with your favorite taco toppings like shredded cheese,
lettuce, and salsa.
7. Crockpot Beef Stew with vegetables
Yields: 6 servings
Ingredients
• 16oz bag of frozen stew vegetables
• 2 pounds of cubed beef for stew
• 1 packet beef stew seasoning mix (I bought Mrs. Dash salt-free)
• 4 cups water (not needed until day of cooking)
Materials

To Cook
quart crockpot.
8. Crockpot Pot Roast with potatoes and carrots
Yields: 4 servings
Ingredients
• 1 pound of baby carrots
• 15oz can of whole new potatoes, drained
• 1 packet of pot roast seasoning mix (I bought Mrs. Dash salt-free)
• 2-pound boneless beef chuck roast
Materials

To Cook
quart crockpot.
9. Crockpot Hamburger Vegetable Soup with peas and carrots
Yields: 6 servings
Ingredients
• 1/2 of 16oz bag of frozen yellow corn (about 1 and 2/3 cups)
• 15oz can of petite diced tomatoes, undrained
• 1 packet of Slow Cookers Vegetable Beef Soup seasoning mix
• 1 pound ground beef
Materials

To Cook
quart crockpot.
4. Break apart ground beef and stir.
10. Crockpot Beef Teriyaki with sugar snap peas
Yields: 6 servings
Ingredients
• 2 bags of fresh sugar snap peas (8oz each)
• 2 pounds sliced beef top sirloin steak
• 1 packet of teriyaki marinade dry seasoning mix
• 1/2 cup water
Materials

To Cook
quart crockpot.
Serve with rice.
Note: The number next to each ingredient corresponds with its recipe number
Produce
• 5oz bag of fresh baby spinach (2)
• 16oz bag of fresh trimmed green beans (I could only find 12oz) (4)
• 16oz package of fresh cubed butternut squash (5)
• 1 pound of baby carrots (8)
• 2 bags of fresh sugar snap peas (8oz each) (10)
Meat
• 1-2 pounds thick cut boneless pork chops (1)
• 4-7 pounds boneless skinless chicken breasts (2, 3, 4, 5)
• 1 pound of ground turkey (6)
• 2 pounds of cubed beef for stew (7)
• 2 pound boneless beef chuck roast (8)
• 1 pound ground beef (9)
• 2 pounds sliced beef top sirloin steak (10)
Frozen
• 16oz bag frozen Japanese-Style stir fry vegetables (1)
• Two 16oz bags of frozen pepper stir fry vegetables (I used 14.4oz bags)
(3, 6)
• 16oz bag of frozen yellow corn (3, 9)
• 16oz bag of frozen stew vegetables (7)
• 16oz bag of frozen peas and carrots (9)
Canned
• 20oz can pineapple chunks in 100% juice (1)
• 2 cans of tomato sauce (15oz each) (2)
• 1 can of black beans (3)
• 15oz can of whole new potatoes (8)
• Two 15oz cans of petite diced tomatoes (3, 9)
Seasonings
• 1 packet of Sweet & Sour seasoning mix (1)
• 1 packet of McCormick Grill Mates Tomato, Garlic & Basil Marinade (2)
• 1 packet of white chicken chili seasoning mix (3)
• 1 packet of McCormick Grill Mates Brown Sugar Bourbon marinade (4)
• 1 packet of McCormick Grill Mates Mojito Lime marinade (5)
• 1 packet of less sodium taco seasoning mix (6)
• 1 packet beef stew seasoning mix (I bought Mrs. Dash salt-free) (7)
• 1 packet of pot roast seasoning mix (I bought Mrs. Dash salt-free) (8)
• 1 packet of Slow Cookers Vegetable Beef Soup seasoning mix (9)
• 1 packet of teriyaki marinade dry seasoning mix (10)
Oils and Vinegars

• ½ cup + 2 tablespoons olive oil (2, 4, 5)
• 2 tablespoons balsamic vinegar (2)
• 4 tablespoons apple cider vinegar (4, 5)
Miscellaneous
• 2 tablespoons soy sauce (1)
• 2 tablespoons light brown sugar (1)
• 1/4 cup ketchup (1)
• 2 tablespoons cornstarch (1)
Materials
Suggested Side Dishes (not needed until day of cooking)

1. Crockpot Sweet and Sour Pork Chops - rice
2. Crockpot Tomato Basil Chicken - spaghetti
3. Crockpot Southwestern Chicken Chili – shredded cheddar cheese and
tortilla chips
4. Crockpot Brown Sugar Bourbon Chicken – rice or baked sweet potatoes
5. Crockpot Honey Lime Chicken - rice
6. Crockpot Ground Turkey Tacos – tortillas and taco toppings
7. Crockpot Beef Stew – fresh bread
8. Crockpot Pot Roast – fresh bread
9. Crockpot Hamburger Vegetable Soup – garlic bread
10. Crockpot Beef Teriyaki – rice
6 Make-Ahead Freezer Meals in
50 Minutes 
Six Make Ahead Freezer Meals in 50 Minutes
Two freezer bags of Crockpot Turkey, White Bean, & Kale Soup
Two freezer bags of Crockpot Honey Sesame Chicken
Two pans of Brown Sugar Meatloaf

MEAT
• 4 pounds of boneless skinless chicken thighs (I subbed chicken breasts)
• 2 pounds of ground turkey
• 3 pounds of ground beef
PRODUCE
• 4 yellow onions
• 1 bunch of kale
SEASONINGS
• 1 teaspoon pepper
• 4 tablespoons Italian seasonings
• 1/2 teaspoon ground ginger
COLD
• 1 cup 2% milk (or whatever you have on-hand)
• 4 large eggs
CANNED
• 15oz can of cannellini beans (white kidney beans) x2
MISC
• 1 cup honey
• 1/2 cup light brown sugar
• 1 cup low sodium soy sauce
• 1.5 cups ketchup
• 1 teaspoon Worcestershire sauce
• 1/4 cup extra virgin olive oil
• 2 packages of onion soup mix
• 1.5 cups Italian-seasoned breadcrumbs
• 4 pieces of bread
• Two 9x5” loaf pans (If you don’t own two, you can use disposable)
• Plastic wrap
• Aluminum foil
• Cooking spray

• 16 cups of chicken broth (I bought 4 cartons)
• Sesame seeds
• Side dishes, optional (I bought brown rice and broccoli for the chicken and
potatoes and carrots for the meatloaf.)
RECIPES
Crockpot Honey Sesame Chicken

Modified from Damn Delicious
http://damndelicious.net/2013/11/02/slow-cooker-crockpot-honey-sesame-chicken/
Yields: One bag of honey sesame chicken with six servings (I doubled this recipe
and made two bags.)
INGREDIENTS
• 1/2 cup honey
• 1/4 cup ketchup
• 2 pounds boneless, skinless chicken thighs (I subbed chicken breasts)
• Sesame seeds (not needed until day of cooking)
MATERIALS
PREP
your freezer.
COOK
4. Top with sesame seeds.
Crockpot Turkey, White Bean, & Kale Soup
Yields: One gallon-sized bag of soup with six servings. (I doubled this recipe and
made two bags.)
INGREDIENTS
• 1 pound carrots, peeled and cut into bite-sized pieces
• 1/2 bunch of kale, washed and sliced
• 1 can cannellini beans (white kidney beans), washed and drained
MATERIALS
PREP
2. To your freezer bag, add all ingredients. Add ground turkey to the freezer
bag last so it’s the first ingredient poured into your crockpot.
your freezer.
COOK
with 8 cups of chicken broth.
3. Cook on “low” setting for 8 hours, or until turkey is cooked through and
carrots are soft.
Brown Sugar Meatloaf
Yields: Two pans of brown sugar meatloaf (each loaf has six slices that are 1.5”
thick.)
INGREDIENTS FOR MEATLOAF

• Cooking spray
• 3 pounds lean ground beef
• 1 cup 2% milk (or whatever you have on-hand)
• 4 large eggs
• 2 packages onion soup mix
• 1.5 cups Italian-seasoned breadcrumbs
INGREDIENTS FOR BROWN SUGAR GLAZE

• 1 cup ketchup
• 1 teaspoon Worcestershire sauce
MATERIALS
• Two 9x5” loaf pans
• Plastic wrap (to cover pans)
• Aluminum foil (to cover pans)
PREP
1. Label the aluminum foil for the top of your pans.
2. Coat bottom of pans with cooking spray and place two slices of bread at
the bottom of each pan. (The bread will absorb the grease from the
cooked meatloaf.)
3. In a large mixing bowl, combine the remaining meat loaf ingredients. Split
between two loaf pans.
4. In a medium-sized bowl, combine ingredients for brown sugar glaze. Spread
on top of meatloaves in pans.
5. Cover each pan with one layer of plastic wrap and one layer of foil. Freeze
for up to three months.
COOK
1. Pre-heat oven to 350 degrees F.
2. Remove plastic wrap and foil.
3. Bake, uncovered, 90 minutes to 2 hours, or until cooked through. (To shorten
the cooking time, defrost the meatloaf overnight in your refrigerator the
night before you’re going to cook it.)
4. Cut bread from bottom of meatloaf, and discard it.

6 Chicken Crockpot Freezer
6 CHICKEN FREEZER CROCKPOT MEALS IN 30 MIN
RECIPE LIST
Two bags of Lemon Pepper Chicken
Two bags of Red Pepper Chicken
Two bags of Orange Ginger Chicken

MEAT
PRODUCE
• 2 lemons
• 2 oranges
• 2 small-medium sized onions
• 2-inch fresh ginger root
SEASONINGS
• 4 teaspoons crushed red pepper flakes
• 1 teaspoon salt
MISC
• 1 cup extra virgin olive oil
• 4 tablespoons honey (1/4 cup)
• 4 tablespoons coconut oil (1/4 cup)
• Side dishes like brown rice and veggies (broccoli, salads, etc)
• You can also shred the chicken and serve on tortillas or salads
RECIPES
Red Pepper Chicken
Yields: One gallon-sized bag of red pepper chicken
Ingredients
• 1 pound boneless, skinless chicken breasts, fat trimmed
• 1 medium-sized red bell pepper, sliced (about 1.5 cups)
• 4 large garlic cloves, minced
Materials
Prep
your freezer.
Cook
through and tender.
Lemon Pepper Chicken
Yields: One gallon-sized bag of lemon pepper chicken
Ingredients
• The juice from one lemon (about 3 tablespoons)
• 1/2 teaspoon freshly cracked black pepper
Materials
Prep
your freezer.
Cook
through and tender.
Orange Ginger Chicken
Yields: One gallon-sized bag of orange ginger chicken
Ingredients
• The juice from one orange (about 1/3 cup)
• 1-inch of fresh ginger root, peeled and minced (about 3 tablespoons)
• 2 tablespoons coconut oil
Materials
Prep
your freezer.
Cook
through and tender.

The 10 Best Chicken Crockpot
Freezer Meals in 60 Minutes 
The 10 Best Chicken
Crockpot Freezer Meals
in 60 Minutes
FROM NEW LEAF WELLNESS
FREE PRINTABLE SHOPPING LIST AND

RECIPES BELOW!
!1
For more information, visit www.NewLeafWellness.biz
Shopping List for All 10 Meals
Produce
• 8oz sugar snap peas (3)
• 6 bell peppers (3, 8, 9) (I bought two packs of rainbow bell peppers – red,
orange, and yellow)
• 4 carrots (3, 5)
• 2 celery ribs (5)
• 4 yellow onions (5, 7, 8, 9) (I bought one fresh onion to slice for fajitas and
one bag of frozen diced onions for other recipes)
• 1 lime for juice (8)
Meat
• 18 pounds boneless skinless chicken breasts (1-10)
Cold/Frozen
• 4 tablespoons unsalted butter (6)
• 2 1/2 cups frozen corn (9, 10)
Canned/Dried
• 16oz jar salsa verde (10)
• 15oz can black beans (10)
Spices and Seasonings

• 1/2 teaspoon celery seed (5)
• 2 tablespoons chili powder (2, 8)
• 1 teaspoon ground cumin (8)
• 2 teaspoons curry powder (2)
• 2 1/4 teaspoons garlic powder (3, 4, 7, 8)
• 1 teaspoon ginger (3)
• 1 teaspoon onion powder (8)
• 1 tablespoon paprika (6, 8)
• 1 teaspoon pepper (3, 6, 7)
• 2 1/2 teaspoons salt (3, 5, 7, 8)
• 1 1/2 teaspoons red pepper flakes (3, 7, 8)
• 1/2 teaspoon thyme (5)
!2
• 1/2 teaspoon turmeric (5)
• 2 taco seasoning packets (or double this homemade version: 1T chili
powder, 1tsp pepper, and 1/2tsp of each of the following – salt, ground
cumin, red pepper flakes, paprika, oregano, garlic powder, onion powder)
(1, 9)
• 1 dry ranch seasoning packet (or this homemade version: 1T dried parsley,
1tsp garlic powder, 1tsp onion powder, 1tsp dried onion flakes, 3/4tsp dill,
1/2tsp pepper, and 1/2 tsp salt. Traditional ranch seasoning packets also
include 1T dried buttermilk but I omit it because I don’t keep it on-hand.)
(1)
Baking
• 1 tablespoon light brown sugar (2)
• 1 tablespoon cornstarch (5)
• 3/4 cup + 2 tablespoons + 1 teaspoon honey (3, 4, 7, 9)
Oil and Vinegar

• 10 tablespoons olive oil (1, 7, 8)
• 2 tablespoons distilled white vinegar (6)
Miscellaneous
• 3/4 cup + 1/3 cup soy sauce (3, 4, 7)
• 1 1/4 cup ketchup (2, 7)
• 2 tablespoons Worcestershire (2)
• 2 tablespoons Sriracha (4)
• 1 cup + 1 teaspoon hot sauce (we like Frank's Red Hot) (2, 6)
• 2 tablespoons sesame seeds (7)
Materials

• 4oz cheddar cheese, shredded (one cup) (9)
• 1 box of Jiffy corn muffin mix + the necessary ingredients listed on the box
(Jiffy calls for one egg and 1/3 cup milk) (9)
• 32oz chicken broth (4 cups) (5)
• 2 cups wide egg noodles (5)
!3
• 8oz package cream cheese (10)
1. Cool Ranch Shredded Chicken Tacos – rice or tortillas, shredded
cheese, guacamole
2. Shredded BBQ Chicken – buns, mango coleslaw, corn on the cob
3. Chicken Teriyaki – rice, sesame seeds
4. Honey Sriracha Chicken – Boston Bibb lettuce, rice
5. Chicken Noodle Soup - bread
6. Skinny Shredded Buffalo Chicken – buns, watermelon, salad
7. Honey Sesame Chicken – rice, broccoli
8. Chicken Fajitas – rice, shredded cheese, guacamole
9. Mexican Chicken Chili with Cornbread Topping – no side dish needed
10. Salsa Verde Chicken - rice 
!4
Recipe List
1. Cool Ranch Shredded Chicken Tacos

2. Shredded BBQ Chicken
3. Chicken Teriyaki from Thirty Handmade Days
4. Honey Sriracha Chicken Lettuce Wraps
5. Chicken Noodle Soup
6. Skinny Shredded Buffalo Chicken from Thirty Handmade Days
7. Honey Sesame Chicken from Damn Delicious
8. Chicken Fajitas
9. Mexican Chicken Chili with Cornbread Topping
10. Salsa Verde Chicken
!5
1. Cool Ranch Shredded Chicken
Recipe from New Leaf Wellness
Yields: 6 servings
Ingredients
• 1 taco seasoning packet (or this homemade version: 1T chili powder, 1tsp
pepper, and 1/2tsp of each of the following – salt, ground cumin, red
pepper flakes, paprika, oregano, garlic powder, onion powder)
• 1 dry ranch seasoning packet (or this homemade version: 1T dried parsley,
1tsp garlic powder, 1tsp onion powder, 1tsp dried onion flakes, 3/4tsp dill,
1/2tsp pepper, and 1/2 tsp salt. Traditional ranch seasoning packets also
include 1T dried buttermilk but I omit it because I don’t keep it on-hand.)
Materials

1. Label your freezer bag with the name of the recipe, cooking instructions,
and “use-by” date (3 months from when you prepped the meal).
3. Remove as much air as possible, seal, and freeze.
To Cook
1. Thaw freezer bag overnight in refrigerator or in water in the morning.
2. Add contents of freezer bag to crockpot.
3. Cook on “low” setting for 6-8 hours.
4. Shred chicken and mix with sauces and spices left in crockpot
Serve with rice or tortillas, and shredded cheese and guacamole

on lettuce with chopped avocado.
!6
Yields: 8 servings
Ingredients
• 2 pounds boneless skinless chicken breasts, fat trimmed
• 1 cup ketchup
• 2 tablespoons Worcestershire
• 1 tablespoon light brown sugar
• 1 teaspoon hot sauce
Materials

3. Remove as much air as possible, seal, and freeze for up to three months.
To Cook
Serve on sandwich buns with mango coleslaw and corn on the cob.
Recipe for homemade mango coleslaw: 16oz bag of shredded green cabbage and
carrots (coleslaw mix), 1 mango, peeled and shredded (about one cup), 1 cup
mayonnaise, 1 tablespoon honey, 1 teaspoon apple cider vinegar, 1/2 teaspoon
salt, 1/4 teaspoon pepper. (Mix all ingredients in a large bowl. If you want, you
can prepare the day ahead of time and store in the refrigerator.)
!7
3. Chicken Teriyaki
Recipe modified from Thirty Handmade Days
Yields: 6 servings
Ingredients
• 8oz sugar snap peas
• 2 bell peppers (I used one orange and one red), sliced
• 1 carrot, peeled and shredded
• 1/4 cup soy sauce
• 1/4 cup honey
• 1 teaspoon ginger
• 1/2 teaspoon garlic powder
Materials

To Cook
1. Thaw overnight in refrigerator or in morning in water.
2. Add to crockpot and cook for 6 hours on “low” setting.
3. Shred chicken and stir with sauce in crockpot.
Serve over rice and top with sesame seeds and diced green onions.
!8
4. Honey Sriracha Chicken Lettuce Wraps
Yields: 6 servings
Ingredients
• 2 tablespoons Sriracha
Materials

2. Add all ingredients except broth to your freezer bag.
To Cook
3. Cook on “low” setting for 6 hours.
4. Shred chicken and mix with sauce in crockpot.
Serve on big pieces of Boston bibb lettuce with rice.
!9
Yields: 4 servings
Ingredients
• 1 small yellow onion, diced (one cup)
• 3 carrots, diced
• 2 celery ribs, diced (one cup)
• 1/2 teaspoon thyme
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 1 tablespoon cornstarch
• 32oz chicken broth (not needed until day of cooking)
• 2 cups wide egg noodles (not needed until day of cooking)
Materials

2. Add all ingredients except broth and noodles to your freezer bag.
To Cook
2. Add contents of freezer bag to crockpot with broth.
3. Cook on “low” setting for 6-8 hours or until chicken is cooked though.
5. Add noodles and cook for an additional 15 minutes or until al dente.
Serve with bread.
!10
6. Skinny Shredded Buffalo Chicken
Recipe from Thirty Handmade Days
Yields: 8 servings
Ingredients
• 1 cup hot sauce (we like Frank's Red Hot or Sriracha)
• 4 tablespoons unsalted butter
• 2 tablespoons distilled white vinegar
• ½ teaspoon pepper
Materials

To Cook
Serve with on buns with watermelon and a salad.
!11
7. Honey Sesame Chicken
Recipe modified from Damn Delicious
Yields: 6 servings
Ingredients
• 1/2 cup honey
• 1/4 cup ketchup
• 2 tablespoons sesame seeds
Materials

To Cook
3. Cook on “low” setting for 4 hours in a 6-quart crockpot or 8 hours in a 4-
quart crockpot.
Serve with steamed broccoli and rice.

.
!12
8. Chicken Fajitas
Yields: 6 servings
Ingredients
• 3 bell peppers (I use two yellow and one orange)
• 1 sweet yellow onion, sliced
• the juice from one lime (about 3 tablespoons)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon salt
Materials

To Cook
2. Add contents of freezer bag to crockpot and cook on “low” setting for 4-6
hours.
3. Shred chicken and mix with sauce in slow cooker.
4. Serve with a slotted spoon (the peppers release a lot of liquid while
cooking).
Serve on soft tortillas or rice. Top with shredded cheddar cheese and guacamole.
!13
9. Mexican Chicken Chili with Cornbread Topping
Yields: 4 servings
Ingredients
• 1 small yellow onion, chopped (one cup)
• 1 red pepper, chopped (about one cup)
• 1 teaspoon honey
• 4oz cheddar cheese, shredded (one cup) (not needed until day of cooking)
• 1 box of Jiffy corn muffin mix + the necessary ingredients listed on the box
(Jiffy calls for one egg and 1/3 cup milk) (not needed until day of cooking)
Materials

2. Add all ingredients except cheese and cornbread to your freezer bag.
To Cook
hours.
3. Shred chicken with fork.
4. Cover shredded chicken chili with cheese and assembled corn muffin
batter.
5. Add lid and cook on “high” setting for additional 60 minutes or until
cornbread topping is cooked through.
!14
Yields: 6 servings
Ingredients
• 2 pounds boneless chicken breasts
• 15oz can black beans, drained and rinsed
• 1 1/2 cups frozen corn
• 16oz jar salsa verde (regular red salsa can also be substituted)
• 8oz package cream cheese (not needed until day of cooking)
Materials

2. Add all ingredients except cream cheese to your freezer bag.
To Cook
2. Add contents of freezer bag to crockpot and cook on “low” setting for 6
hours.
4. Add cream cheese and cook for additional 10 minutes or until heated
through.
5. Stir to combine.
Serve with rice.
!15
Pre-Baby Freezer Meals
Part One 
Pre$Baby)Freezer)Meals)$)Part)One)
15)Beef)and)Pork)Crockpot)Freezer)Meals)
1. Beef Chili
2. Mexican Black Bean Chili
3. Sloppy Joe’s
4. BBQ Baby Back Ribs
5. Sweet and Sour BBQ Meatballs
6. Stuffed Peppers
7. Beef Roast with Carrots
8. Mississippi Roast with Carrots
9. Pot Roast with Carrots and Potatoes
10. Cranberry Pork Roast
11. Beef Barley Stew
12. Sausage Spinach Tomato Soup
14. Italian Wedding Soup
15. Meatball Minestrone Soup
Full)recipes)and)grocery)list)included)below.))
!
! !
! For!more!info!visit!www.NewLeafWellness.biz! ! 1!
1.)Beef)Chili)
Yields: 6 servings
Ingredients)
• 1!pound!85%!lean!ground!beef!!
• 1!small!yellow!onion,!peeled!and!chopped!(1!cup)!!
• 2!cans!kidney!beans,!drained!and!rinsed!
• 28oz!can!tomato!sauce!
• 14.5oz!can!diced!tomatoes,!undrained!
• 4!large!cloves!of!garlic,!minced!!
• 2!tablespoons!light!brown!sugar!
• 1!tablespoon!chili!powder!!
• 2!teaspoons!cumin!
• 1/4!teaspoon!crushed!red!pepper!flakes!
• 1!cup!water *not!needed!until!day!of!cooking!!(you!can!also!substitute!beer)!
!
Materials)
• 1!gallonGsized!plastic!freezer!bag!
To)Freeze)and)Cook)Later)
1. Label!your!freezer!bag!with!the!name!of!the!recipe,!cooking!instructions,!and!“useG
by!date”!(which!should!be!3!months!from!the!prep!day).!
2. To!your!freezer!bag,!add!all!ingredients!except!water.!
3. Remove!as!much!air!as!possible,!seal,!and!freeze.!!
!
To)Cook)
1. Thaw!overnight!in!refrigerator!or!in!water.!
2. Add!to!crockpot!with!water.!
3. Cook!on!“low”!setting!for!8!hours.!!
4. Break!apart!beef.!
!
Serve!with!shredded!cheese!and!chips.!!
2.)Mexican)Black)Bean)Chili)
Yields: 4 servings
Ingredients)
• 1!pound!85%!lean!ground!beef!!
• 1!small!yellow!onion,!peeled!and!chopped!(1!cup)!!
• 1!mediumGsized!green!bell!pepper,!chopped!!
• 1!cup!frozen!corn!
• 2!cans!black!beans!
• 28!oz!can!tomato!sauce!
• 1!taco!seasoning!packet!(or!3T!homemade!mix)!
!
Materials)
2. To!your!freezer!bag,!add!all!ingredients.!
!
To)Cook)
2. Add!to!crockpot.!
!
Serve!with!shredded!cheese!and!chips.!!
!
3.)Sloppy)Joe’s)
Yields: 6 servings
Ingredients)
• 1!pound!85%!lean!ground!beef!
• 1!small!yellow!onion,!diced!(1!cup)!
• 1!mediumGsized!green!bell!pepper,!diced!!
• 15oz!can!of!tomato!sauce!(about!1.75!cups)!
• 2!tablespoons!light!brown!sugar!
• 1!tablespoon!Worcestershire!sauce!
• 2!teaspoons!chili!powder!
• 1/2!teaspoon!garlic!powder!
• 1/2!teaspoon!salt!
• 1/4!teaspoon!pepper!
• 1/4!teaspoon!crushed!red!pepper!flakes!
Materials)
!
To)Cook)
!
Serve!on!rolls!with!a!salad.!!!
4.)BBQ)Baby)Back)Ribs)
Yields:!5!servings!!
Ingredients)
• 3!lbs!baby!back!ribs,!cut!to!fit!in!crockpot!
• 1!cup!ketchup!!
• 1/4!cup!light!brown!sugar!
• 2!tablespoons!Worcestershire!sauce!
• 1!tablespoon!chili!powder!
• 1!teaspoon!paprika!
• 1!teaspoon!curry!powder!
• 1/2!teaspoon!onion!powder!
• 1/2!teaspoon!garlic!powder!
• 1/4!teaspoon!freshly!ground!black!pepper!
!
Materials)
!
Cook)
1. The!night!before!cooking,!move!frozen!bag!to!your!refrigerator!to!thaw.!
2. The!morning!of!cooking,!pour!contents!of!freezer!bag!into!your!slow!cooker.!
3. Cook!on!“low”!setting!for!6G8!hours!or!until!ribs!are!cooked!through!and!tender.!!
4. Pour!ribs!onto!a!cookie!sheet!covered!with!aluminum!foil.!!Bake!for!15!minutes!at!
350!degrees!F.!!
!
Serve!with!extra!BBQ!sauce!and!corn!on!the!cob.!!
!
5.)Sweet)and)Sour)BBQ)Meatballs)
Yields: 6 servings
Ingredients)
• 2!pounds!of!meatballs!
• 1!sweet!onion,!cut!into!chunks!
• 1!green!pepper,!cut!into!chunks!
• 1!red!pepper,!cut!into!chunks!
• 1!pineapple,!cut!into!chunks!
• 18oz!bottle!of!spicy!BBQ!sauce!
Materials)
!
To)Cook)
!
Serve!with!rice.!!!!
6.)Stuffed)Peppers)
!
Yields:!4!servings!
&
Ingredients)
• 1!pound!85%!lean!ground!beef!
• 1!onion,!peeled!and!diced!
• 1!garlic!clove,!minced!
• 4!small!green!bell!peppers,!tops!cut!off!(or!2!large!peppers,!cut!lengthwise)!and!
cleaned!
• 24oz!jar!of!your!favorite!pasta!sauce!(reserve!2T)!
Materials)
• 1!quartGsized!plastic!freezer!bag!
!
1. Label!your!gallonGsized!plastic!freezer!bag.!!
2. In!large!bowl,!mix!ground!meat,!onion,!garlic,!and!2!tablespoons!of!pasta!sauce.!
3. Separate!mixture!into!four!equal!parts!and!firmly!stuff!into!peppers.!
4. Add!remaining!pasta!sauce!to!quartGsized!bag!and!seal.!!Place!inside!gallonGsized!bag!
with!stuffed!peppers.!!
5. Remove!as!much!air!as!possible,!seal!and!lay!flat!in!your!freezer!for!up!to!three!
months.!!
!
To)Cook&
2. Add!stuffed!peppers!to!crockpot!and!cover!with!sauce.!
!
7. Beef)Roast)with)Carrots)
Yields: 4 servings
Ingredients)
• 2Gpound!boneless!beef!chuck!shoulder!roast!!
• 2!pounds!carrots,!peeled!and!chopped!into!biteGsized!pieces!
• 3!tablespoons!extra!virgin!olive!oil!
• 2!tablespoons!red!wine!vinegar!
• One!seasoning!packet!(We!love!the!McCormick!Grill!Mates!mesquite!or!chipotle!
seasoning)!!
Materials)
!
To)Cook)
7. Shred!beef.!
!
8.)Mississippi)Roast)with)Carrots)
Yields: 4 servings
Ingredients)
• 2Gpound!boneless!beef!chuck!shoulder!roast!!
• 2!pounds!carrots,!peeled!and!chopped!into!biteGsized!pieces!
• 4!pepperoncini!peppers!with!a!couple!of!tablespoons!of!juice!from!the!jar!
• 1!packet!dry!ranch!dressing!mix!
• 1!packet!dry!au!jus!seasoning!
• 1!stick!unsalted!butter!
Materials)
!
To)Cook)
4. Shred!beef.!
!
Serve!with!corn!muffins.!
9.)Classic)Pot)Roast)with)Carrots)and)Potatoes)
!
Yields:!4!servings!
Ingredients)
• 2!pound!boneless!beef!chuck!shoulder!roast,!fat!trimmed!
• 1!pound!russet!potatoes!(4!small),!washed!and!cut!into!1”!pieces!
• 1!pound!carrots!(8!large),!peeled!and!cut!into!1”!pieces!
• 1!packet!onion!soup!mix!
• 1!cup!water!*not!needed!until!day!of!cooking!
Materials)
2. To!your!freezer!bag,!add!all!ingredients.!(Chop!and!add!potatoes!to!freezer!bag!last!
so!they!are!not!exposed!to!air!for!very!long.)!
!
To)Cook)
4. Shred!beef.!
!
Serve!with!cooked!carrots!and!potatoes!in!crockpot.!!
10.)Cranberry)Pork)Roast)
Yields: 4 servings
Ingredients)
• 2.5!pound!boneGin!pork!shoulder!(sometimes!labeled!as!a!“Boston!butt”!or!“pork!
butt”)!
• 15oz!can!whole!berry!cranberry!sauce!
• 1/4!cup!honey!
• 1/4!cup!dried!minced!onion!
Materials)
!
To)Cook)
4. Remove!bones!and!shred!meat.!!
!
Strain!the!cranberry!sauce!in!crockpot!and!serve!with!the!meat.!!Serve!with!sides!of!greens!
beans!and!stuffing.!!
11.)Beef)Barley)Stew)
Recipe&modified&from:&http://livesimply.me/2014/11/20/freezer:crockpot:beef:stew/&
!
Yields:!6!servings!
Ingredients)
• 2lb,!boneless!beef!chuck!roast,!fatGtrimmed!and!cut!into!biteGsized!pieces!
• 1/2!pound!carrots!(about!4!large!carrots),!peeled!and!chopped!
• 2!celery!ribs,!chopped!
• 1!small!onion,!diced!(about!one!cup)!
• 2!teaspoons!dried!thyme!
• 1!teaspoon!dried!rosemary!
• 1!bay!leaf!
• ½!teaspoon!salt!
• ¼!teaspoon!pepper!
• ½!cup!pearled!barley!!
• 8!cups!beef!broth!!*not!needed!until!dayGof!cooking!
Materials)
2. To!your!freezer!bag,!add!all!ingredients!except!beef!broth.!
!
To)Cook)
2. Add!to!crockpot!with!beef!broth.!
4. Remove!bay!leaf.!!
!
Serve!with!fresh!bread.
! )
12.)Sausage)Spinach)Tomato)Soup)
Yields: 6 servings
Ingredients)
• 1!pound!ground!spicy!Italian!sausage!
• 24!oz!jar!of!pasta!sauce!(about!2.5!cups)!
• 1!can!cannellini!beans,!drained!and!rinsed!
• 2oz!fresh!baby!spinach!(about!2!handfuls!or!2!cups)!
• 1/2!pound!carrots!(about!4!large),!peeled!and!diced!
• 1!small!yellow!onion,!diced!(one!cup)!
• 1!cup!uncooked!elbow!macaroni!*not!needed!until!day!of!cooking!
• 4!cups!chicken!broth!*not!needed!until!day!of!cooking!
Materials)
2. To!your!freezer!bag,!add!all!ingredients!except!pasta!and!broth.!
!
To)Cook)
2. Add!to!crockpot!with!chicken!broth.!
4. Add!pasta!and!cook!for!additional!30!minutes!on!“high”!setting.!
!
Serve!with!fresh!bread.
13.)Meatball)Vegetable)Soup)
Yields: 6 servings
Ingredients)
• 1!pound!frozen!meatballs!!
• 24oz!jar!of!pasta!sauce!(about!2.5!cups)!
• 1!pound!carrots,!peeled!and!chopped!
• 3!cups!green!beans!(about!1!pound),!ends!cut!off!and!cut!into!biteGsized!pieces!
• 1!large!zucchini,!ends!cut!off!and!cut!into!biteGsized!pieces!
• 1!small!yellow!onion,!diced!(1!cup)!
Materials)
2. To!your!freezer!bag,!add!all!ingredients!except!broth.!
To)Cook)
!
Serve!with!garlic!bread.
14.)Italian)Wedding)Soup)
Yields: 6 servings
Ingredients)
• 1!pound!frozen!meatballs!
• 1!small!onion,!diced!(one!cup)!
• 1/2!pound!carrots!(about!4!large!carrots),!peeled!and!thinly!sliced!
• 2oz!fresh!baby!spinach!(about!2!cups!or!2!handfuls)!
• 1!tablespoon!Worcestershire!sauce!
• 1!teaspoon!onion!powder!
• 1!teaspoon!garlic!salt!
• 1!teaspoon!Montreal!steak!seasoning!
• 1/2!cup!uncooked!pasta!*not!needed!until!day!of!cooking!(I!use!acini!de!pepe!or!
small!shells)!
Materials)
!
To)Cook)
!
Serve!with!fresh!bread!or!rolls.
15.)Meatball)Minestrone)Soup)
!
Yields:!8!servings!
Ingredients)
• 1!pound!frozen!meatballs!
• 28oz!can!of!diced!tomatoes,!undrained!
• 1/2!pound!of!carrots!(about!4!large!carrots),!peeled!and!sliced!
• 3!cups!of!fresh!green!beans!(about!1!pound),!ends!cut!off!and!chopped!!
• 1oz!fresh!baby!spinach!(about!1!handful!or!1!cup)!
• 1!small!onion,!peeled!and!chopped!(1!cup)!
• 4!cloves!of!garlic,!minced!
• 15oz!can!of!kidney!beans,!drained!and!rinsed!
• 15oz!can!of!cannellini!beans,!drained!and!rinsed!
• 1!teaspoon!honey!
• 2!tablespoons!Italian!seasonings!
• 1!bay!leaf!
• 1/4!teaspoon!ground!black!pepper!
• 8!cups!lowGsodium!chicken!broth!*not!needed!until!day!of!cooking!!
• 1!cup!uncooked!elbow!macaroni!*not!needed!until!day!of!cooking!!
Materials)
!
To)Cook)
!
Serve!with!garlic!bread.
! !
Grocery)List)for)all)15)Crockpot)Freezer)Meals)
Note:&The&number(s)&next&to&each&recipe&corresponds&to&its&recipe&number&
MEAT)
• 4"pounds"85%"lean"ground"beef"(1,"2,"3,"6)"
• 4"boneless"beef"chuck"shoulder"roasts"(2"pounds"each)"(7,"8,"9,"11)"
• 3lbs"baby"back"ribs"(4)"
• 1"pound"ground"spicy"Italian"sausage"(12)"
• 2.5"pound"boneDin"pork"shoulder"(10)"
"
PRODUCE)
• 10"onions"(1,"2,"3,"5,"6,"11,"12,"13,"14,"15)"(I"bought"three"12oz"bags"of"frozen"diced"
onions"to"save"time)"
• 1"red"pepper"(5)"
• 1"pineapple"(5)"
• 9"garlic"cloves"(one"bulb)"(1,"6,"15)"
• 7"green"bell"peppers"(2,"3,"5,"6)"
• 8"lbs"carrots"(7,"8,"9,"11,"12,"13,"14,"15)"
• 1"pound"russet"potatoes"(9)"
• 6"cups"of"fresh"green"beans"(about"2"pounds)"(13,"15)"(I"bought"two"bags"of"frozen)"
• 5"oz"fresh"baby"spinach"(12,"14,"15)"
• 2"celery"ribs"(11)"(I"bought"preDchopped)"
• 1"zucchini"(13)"
FROZEN)
• 5"pounds"frozen"meatballs"(5,"13,"14,"15)"
• 1"cup"frozen"corn"(2)"
COLD)
• 1!stick!unsalted!butter!(8)!
CANNED)TOMATOES)
• Two"28oz"cans"tomato"sauce"(1,"2)"
• 15oz"tomato"sauce"(3)"
• 28oz"diced"tomatoes"(15)"
• 14.5oz"diced"tomatoes"(1)"
BEANS)
• 3"cans"of"kidney"beans"(1,"15)"
• 2"cans"of"black"beans"(2)"
• 2"cans"of"cannellini"beans"(12,"15)"
SEASONINGS)
• 2"bay"leaves"(11,"15)"
• 2"T"and"2"tsp"chili"powder"(1,"3,"4)"
• 2"tsp"cumin"(1)"
• 1"tsp"curry"powder"(4)"
• 1/2"crushed"red"pepper"flakes"(1,"3)"
• 1"tsp"garlic"powder"(3,"4)"
• 1"tsp"garlic"salt"(14)"
• 2"T"Italian"seasonings"(15)"
• 1"tsp"Montreal"Steak"Seasoning"(14)"
• 1.5"tsp"onion"powder"(4,"14)"
• 1"tsp"paprika"(4)"
• 1"tsp"pepper"(3,"4,"11,"15)"
• 1"tsp"dried"rosemary"(11)"
• 1"tsp"salt"(3,"11)"
• 2"tsp"dried"thyme"(11)"
• 1"packet"Mccormick"Grill"Mates"seasoning"mix"–"we"like"chipotle"or"mesquite"(7)"
• 1"packet"dry"ranch"dressing"mix"(8)"
• 1"packet"dry"au"jus"mix"(8)"
• 1"packet"onion"soup"mix"(9)"
• 1"packet"taco"seasoning"mix"(2)"
• 1/4"cup"dried"minced"onion"(10)"
MISC)
• 15"gallonDsized"plastic"freezer"bags"(1D15)"
• 1"quartDsized"plastic"freezer"bag"(6)"
• 18oz"spicy"BBQ"sauce"(5)"
• Three"24oz"jars"of"pasta"sauce"(6,"12,"13)"
• 15oz"can"whole"berry"cranberry"sauce"(10)"
• 3T"extra"virgin"olive"oil"(7)"
• 2T"red"wine"vinegar"(7)"
• 1/2"cup"pearled"barley"(not"quickDcooking)"(11)"
• 1/4"cup"+"1"tsp"honey"(10,"15)"
• 1"cup"ketchup"(4)"
• 1/2"cup"light"brown"sugar"(1,"3,"4)"
• 4T"Worcestershire"sauce"(3,"4,"14)"
• 4"pepperoncini"peppers"with"juice"from"the"jar"(8)"
NOT)NEEDED)UNTIL)DAY)OF)COOKING)
• 8!cups!beef!broth!(64!oz!or!two!cartons)!(11)!
• 24!cups!chicken!broth!(192!oz!or!six!cartons)!(12,!13,!14,!15)!
• 2!cups!uncooked!elbow!macaroni!(12,!15)!
• 1/2!cup!uncooked!pasta!(acini!de!pepe!or!small!shells)!(14)!
• Suggested!Side!Dishes!
1. Beef"Chili"–"shredded"cheese"and"tortilla"chips""
2. Mexican"Black"Bean"Chili"–"shredded"cheese"and"tortilla"chips"
3. Sloppy"Joe’s"–"sandwich"buns"and"a"salad"
4. BBQ"Baby"Back"Ribs"–"extra"BBQ"sauce"and"corn"on"the"cob""
5. Sweet"and"Sour"BBQ"Meatballs"–"rice""
6. Stuffed"Peppers"–"rice""
7. Beef"Roast"with"Carrots"–"rice"
8. Mississippi"Roast"with"Carrots"–"corn"muffins""
9. Pot"Roast"with"Carrots"and"Potatoes"D"none"
10. Cranberry"Pork"Roast"–"green"beans"and"stuffing"
11. Beef"Barley"Stew"–"fresh"bread""
12. Sausage"Spinach"Tomato"Soup"–"fresh"bread""
13. Meatball"Vegetable"Soup"–"garlic"bread""
14. Italian"Wedding"Soup"–"fresh"bread"or"rolls""
15. Meatball"Minestrone"Soup"–"garlic"bread""
7 Healthy Chicken Crockpot
Freezer Meals in Under an Hour 
7 HEALTHY CHICKEN CROCKPOT FREEZER MEALS
RECIPE LIST
Red Pepper Chicken
Chicken Philly Cheesesteak
Spring Chicken Soup
Chicken Fajitas
Hawaiian Chicken
Southwestern Chicken Chili

MEAT
PRODUCE
• 4 red peppers
• 2 green peppers
• 1 yellow pepper
• 2 lemons
• 4 small onions
• 1 bunch green onions
• 1 zucchini
• 6 carrots
• 5 celery stalks
• 1 pineapple
FROZEN
SEASONINGS
• 1.25 teaspoons crushed red pepper flakes
• 1 teaspoon salt
• 1.5 teaspoons dill
• 1.5 teaspoons dried parsley
• 1 tablespoon plus 2 teaspoons chili powder
! More info can be found on http://www.NewLeafWellness.biz

! !
• 1 teaspoon oregano
CANNED
• 15oz can of black beans
• 2 cups chicken broth (one can)
MISC
• 1/2 cup plus 1 tablespoon extra virgin olive oil
• 6 slices provolone cheese

• 6 cups chicken broth
• 1/2 cup orzo
• Suggested Side dishes
o Red Pepper chicken- on tortillas with lettuce, cheese, and tomato
o Lemon Pepper Chicken- broccoli and rice
o Chicken Philly Cheesesteak – on rolls
o Spring Chicken Soup – fresh crusty bread
o Chicken Fajitas – tortillas with lettuce, cheese, sour cream, and
guacamole
o Hawaiian Chicken- brown rice and broccoli
o Southwestern Chicken Chili – top with cheddar cheese and crushed
tortilla chips

! !
RECIPES
Red Pepper Chicken
Yields: One gallon-sized bag of red pepper chicken with three servings
Ingredients
Materials
Prep
your freezer.
Cook
through and tender.
Serve on tortillas with lettuce, cheese, and tomatoes.

! !
Yields: One gallon-sized bag of lemon pepper chicken with three servings
Ingredients
Materials
Prep
your freezer.
Cook
through and tender.
Serve with rice and broccoli.

! !
Crockpot Chicken Philly Cheesesteak
Yields: 6 servings
Ingredients
• 3 tablespoons corn starch
• 1 cup chicken broth
• 1 pound chicken breasts, cut into strips
• 3 medium-sized bell peppers, cut into strips (I used two green and one red
pepper)
• 1 clove of garlic, minced
• 6 slices of provolone cheese *not needed until day of cooking
Materials
Prep
2. To your freezer bag, add all ingredients except cheese.
your freezer.
Cook
through and tender.
3. Add sliced cheese and cook additional 10 minutes or until melted.
Serve on rolls.

! !
Spring Chicken Soup
Yields: 8 servings
Ingredients
• 1 large boneless, skinless chicken breast (1+lb)
• 1 bunch of green onions, chopped (whites and greens)
• 1 medium-sized zucchini, chopped
• 1 garlic clove, minced
• 5 carrots, peeled and sliced
• 3 celery stalks, sliced
• The juice from one lemon
• 1.5 teaspoons dill
• 1/2 cup orzo *not needed until day of cooking
• 48oz chicken broth (6 cups) *not needed until day of cooking
• 16oz water (2 cups) *not needed until day of cooking
Materials
Prep
2. To your freezer bag, add all ingredients except orzo, chicken broth, and
water.
your freezer.
Cook
cooker and add chicken broth and water.
3. Cook for 6 hours on “low” or until chicken is cooked through and tender.
4. Shred chicken and add orzo.
5. Cook for additional 30 minutes.
Serve with fresh, crusty bread.

! !
Chicken Fajitas
Yields: Four servings
Ingredients
• 1 pounds of boneless skinless chicken breasts, fat trimmed
• 1 red pepper, sliced
• 1 yellow pepper, sliced
Materials
Prep
and “use-by” date.
2. Add all ingredients.
3. Remove as much air from the bag as possible, seal, and lay flat in your
freezer for up to three months.
Cook
1. The night before cooking, move the frozen bag to your refrigerator to
thaw.
and cook on “low” setting for 6 hours or until chicken is tender.
3. Shred chicken and serve with cooked onions and peppers.
Serve on tortillas with lettuce, cheese, sour cream, and guacamole.

! !
Hawaiian Chicken
Yields: 3 servings
Ingredients
• 1lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 fresh pineapple, stalk, skin, and core removed and fruit cut into bite-
sized pieces
Materials
Prep
Cook
through and tender.
Serve with brown rice and broccoli, and enjoy!

! !
Southwestern Chicken Chili
Yields: 6 servings
Ingredients
• 1 pound chicken breasts
• 1 onion, peeled and chopped (one cup)
• 2 stalks of celery, chopped (about one cup)
• 1 large carrot, peeled and diced
• 1 red pepper, chopped
Materials
Prep
Cook
cooker.
5. Cook on “Low” setting for 6-8 hours or until chicken is cooked through and
veggies are soft.
6. Shred chicken.
Top with cheddar cheese and crushed tortilla chips.

! !
The 6 Best Pork Crockpot
Freezer Meals in 35 Minutes 
The 6 Best Pork
in 35 Minutes

RECIPES BELOW!
!1
Produce
• 4 cloves garlic (5)
• 2 medium-sized sweet potatoes (1 pound) (6)
• 2 yellow onions (4, 6)
Meat
• Six 2-pound boneless pork roasts (1-6)
Frozen/Cold
• 1/2 cup grated Parmesan cheese (5)
• 12oz bag frozen pitted dark sweet cherries (6)
Canned/Dried
• 28oz can diced tomatoes (5)

• 1 teaspoon basil (5)
• 1 tablespoon + 2 teaspoons chili powder (3, 4)
• 2 teaspoons garlic powder (2, 6)
• 1/4 cup dried minced onion (1)
• 2 teaspoons dry mustard (2)
• 1 teaspoon oregano (5)
• 1 tablespoon parsley (5)
• 1 1/2 teaspoons pepper (2, 5, 6)
• 2 1/2 teaspoons salt (2, 4, 6)
• 1 teaspoon thyme (6)
Baking
• 1/4 cup + 1/3 cup honey (1, 2)
• 1 tablespoon light brown sugar (3)
Oil and Vinegar

!2
• 1/3 cup apple cider vinegar (4)
Miscellaneous
• 1/3 cup maple syrup (4)
• 1/3 cup soy sauce (2)
• 1 cup ketchup (3)
• 2 tablespoons Worcestershire (3)
• 1 teaspoon hot sauce (3)
Materials

1. Cranberry Pork Roast – stuffing, asparagus
2. Company Pork Roast – rice, steamed broccoli
3. Shredded BBQ Pork – hamburger buns, corn on the cob
4. Maple Pulled Pork – roasted sweet potatoes, green beans
5. Italian Pork Roast – spaghetti, salad
6. Cherry Pork Roast with Sweet Potatoes - salad
!3
Recipe List

2. Company Pork Roast from Six Sisters' Stuff
3. Shredded BBQ Pork
4. Maple Pulled Pork from Sweet Peas and Saffron
5. Italian Pork Roast
6. Cherry Pork Roast with Sweet Potatoes (inspired by a recipe in my Freezer
Cooking Cookbook eBooks and shared for free below)
!4
Yields: 6 servings
Ingredients
• 2-pound boneless pork roast, fat trimmed
• 15oz can whole berry cranberry sauce (or half of this homemade cranberry
sauce recipe)
• 1/4 cup honey
• 1/4 cup dried minced onion
Materials

To Cook
hours.
3. Slice or shred meat.
Serve with cranberry sauce in crockpot, stuffing, and asparagus.
!5
2. Company Pork Roast
Recipe modified from Six Sisters Stuff
Yields: 6 servings
Ingredients
• 1/3 cup honey
• 2 teaspoons dry mustard
• 1 teaspoon salt
Materials

To Cook
hours.
3. Slice or shred meat and cover with sauce.
Serve with rice and steamed broccoli.
!6
3. Shredded BBQ Pork
Yields: 8 servings
Ingredients
• 1 cup ketchup
• 2 tablespoons Worcestershire
• 1 teaspoon hot sauce
Materials

To Cook
hours.
3. Shred pork and mix with sauce in crockpot.
Serve on hamburger buns with corn on the cob.
!7
4. Maple Pulled Pork
Recipe from Sweet Peas and Saffron
Yields: 6 servings
Ingredients
• ½ large onion, sliced (or one small onion)
• 1/3 cup maple syrup
• 1/3 cup apple cider vinegar
• 1 teaspoon salt
Materials

To Cook
hours.
Serve with roasted sweet potatoes and green beans.
!8
5. Italian Pork Roast
Yields: 4 servings
Ingredients
• 28oz can diced tomatoes, undrained
• 1/2 cup grated Parmesan cheese
• 1 tablespoon parsley
• 1 teaspoon basil
Materials

To Cook
hours.
Serve over spaghetti with a side salad.
!9
6. Cherry Pork Roast with Sweet Potatoes
Yields: 6 servings
Ingredients
• 2 medium-sized sweet potatoes (1 pound), peeled and cut into 1” pieces
• 1 small yellow onion, chopped (one cup)
• 12oz bag frozen pitted dark sweet cherries
• 1 teaspoon thyme
Materials

To Cook
hours.
Serve with a salad.
!10
6 Healthy Comfort Food Freezer
Six Healthy “Comfort Food” Freezer Meals
Two freezer bags of Crockpot Beef Roast and Carrots
Two freezer bags of Crockpot Pot Roast and Green Beans
Two freezer bags of Crockpot Beef Barley Stew

MEAT
• 5 boneless beef chuck shoulder roasts (2 pounds each. You can split one
between the two bags of stew.)
PRODUCE
• 6 carrots
• 4 celery ribs
• 1 onion
• 2 pounds baby carrots
FROZEN
• 2 pounds frozen green beans
SEASONINGS
• 4 teaspoons dried thyme
• 2 dried rosemary
• 2 bay leaves
• 1 teaspoon salt
• 2 packages of taco seasoning mix (or this homemade mix: 2tbsp chili powder,
2 tsp pepper, and 1tsp of all of the following: salt, ground cumin, paprika,
ground oregano, garlic powder, onion powder, red pepper flakes – use less red
pepper flakes if you don’t like spicy food.)
• 2 packages of onion soup mix (or this homemade mix: 1/4 cup dried onion
flakes, 2 tbsp beef bullion granules, 1/4 tsp onion powder, 1/2 tsp parsley flakes,
and 1/8 tsp of the following: celery seed, paprika, and pepper
MISC
• 4 tablespoons and 2 teaspoons beef bullion granules
• 1 cup pearled barley

• Side dishes, optional (I buy rice or potatoes for the beef roasts and pot roasts,
and biscuits for the stew)
RECIPES
Crockpot Beef Roast and Carrots

Yields: One bag of beef roast and carrots with six servings (I doubled this recipe and
made two bags)
INGREDIENTS
• 2-pound boneless beef chuck shoulder roast (No substitutions! This is the best
cut of meat for the crockpot!)
• 1 pound baby carrots
• One packet of store-bought taco seasoning (or this homemade mix: 1 tbsp chili
powder, 1 tsp pepper, and 1/2 tsp of the following: salt, ground cumin, red
pepper flakes, paprika, oregano, garlic powder, and garlic salt)
MATERIALS
PREP
2. To your freezer bag, add all ingredients. (Add the beef to the bag last, so it’s
freezer.
COOK
cook on “low” setting for 8-12 hours, or until meat easily pulls apart with a fork
and carrots are soft.
3. Shred beef and serve!
Crockpot Pot Roast and Green Beans
Yields: One bag of pot roast and green beans with six servings (I doubled this recipe
and made two bags)
INGREDIENTS
• 2-pound boneless beef chuck shoulder roast (No substitutions! This is the best
cut of meat for the crockpot!)
• 1 pound frozen green beans
• 1 packet of onion soup mix (or this homemade mix: 1/4 cup dried onion flakes,
2 tbsp beef bullion granules, 1/4 tsp onion powder, 1/2 tsp parsley flakes, and
1/8 tsp of the following: celery seed, paprika, and pepper)
• 1 cup water *not needed until day of cooking
MATERIALS
PREP
freezer.
COOK
add one cup of water.
3. Cook on “low” setting for 8-12 hours, or until meat easily pulls apart with a fork.
Shred beef and serve!
!
!
Crockpot Beef Barley Stew
Modified from Live Simply
Yields: One bag of beef barley stew with four servings (I doubled this recipe and
made two bags)
INGREDIENTS
• 1 pound boneless beef chuck roast, fat-trimmed and cut into bite-sized pieces
• 3 carrots, peeled and chopped
• 2 celery ribs, chopped
• 1/2 onion, chopped
• 2 tablespoons and 1 teaspoon beef bullion granules
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1/2 cup pearled barley
• 7 cups water *not needed until day-of cooking
MATERIALS
PREP
freezer.
COOK
add 7 cups of water.
3. Cook on “low” setting for 8 hours or until carrots are soft.
4. Remove the bay leaf and enjoy!

3 Ground Beef Crockpot Freezer
Meals For Only $22.94 
Grocery List for All 3 Crockpot Freezer Meals
Produce
• 4-pack of colorful bell peppers $4.99
• 1 garlic clove $0 (already had on-hand)
Meat
• 3 pounds ground beef $8.97
Freezer
• 16oz bag frozen diced onions $1
• 16oz bag of frozen peas and carrots $1
• 1/2 of 16oz bag of frozen yellow corn (about 1 and 2/3 cups) $1
Miscellaneous
• 45oz jar pasta sauce (we like Prego Traditional) $3.99
• 1 packet of Slow Cookers Vegetable Beef Soup seasoning mix $1.99
• 1 tablespoon Worcestershire sauce $0 (already had on-hand)
• 3 gallon-sized plastic freezer bags $0 (already had on-hand)
• 1 quart-sized plastic freezer bag $0 (already had on-hand)
TOTAL = $22.94
For$more$info$visit$www.NewLeafWellness.biz$
Crockpot Hamburger Vegetable Soup
Serve with Italian bread.
Yields: 4 servings
Ingredients
• 1/2 of 16oz bag of frozen yellow corn (about 1 and 2/3 cups)
• 1 cup diced onion
• about 1 cup pasta sauce
• 1 packet of Slow Cookers Vegetable Beef Soup seasoning mix
Materials

1. Label your freezer bag with the name of the recipe, cooking instructions, and
use-by date (which should be 3 months from the prep date).
To Cook
3. Cook on low setting for 4 hours in a 6-quart crockpot or 8 hours in a 4- quart
crockpot.
Money Saving Tip: Replace seasoning packet with 2 tsp dried thyme, 1 tsp dried
rosemary, 1 bay leaf, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 3 tsp beef
bullion granules.
Crockpot Stuffed Peppers
Serve with rice.
Yields: 4 servings
Ingredients
• 4 colorful bell peppers (I bought a pack with 2 red, 1 yellow, 1 orange), tops cut
off and seeds removed
• about 2.5 cups pasta sauce, divided
Materials
• 1 quart-sized plastic freezer bag

1. Label your gallon-sized freezer bag.
2. In large bowl, mix ground meat, onion, garlic, and 2 tablespoons of pasta
sauce.
3. Separate mixture into four equal parts and firmly stuff into peppers.
4. Add remaining sauce to quart-sized bag, seal, and add to gallon-sized bag
with stuffed peppers.
To Cook
2. Place peppers in the crockpot and cover with sauce.
crockpot.
Money Saving Tip: If rainbow bell peppers aren’t on sale, substitute green bell
peppers because they are cheaper. Also, slice off the tops of the peppers and
save them for the Sloppy Joe recipe.
Crockpot Sloppy Joes
Serve on hamburger buns with a salad.
Yields: 4 servings
Ingredients
• 1 diced bell pepper
• 1 tablespoon Worcestershire sauce
• about 2 cups pasta sauce
Materials

To Cook
2. Add to crockpot.
crockpot.
Money Saving Tip: Instead of buying an additional bell pepper, dice the tops of
the peppers from the stuffed pepper recipe and use them here.
6 Ground Beef Crockpot Freezer
SIX GROUND BEEF CROCKPOT FREEZER MEALS
Two bags of crockpot beef vegetable soup
Two bags of beef and black bean chili
Two bags of Mexican chili with cornbread topping

MEAT
• 6 pounds lean ground beef
PRODUCE
• 4 medium-sized zucchinis
• 4 medium sized onions
• 2 medium-sized peppers (any color)
SEASONINGS
• Homemade taco seasoning (2 tablespoons chili powder, 2 teaspoons
black pepper, and 1 teaspoon of the following: salt, ground cumin, red
pepper flakes, paprika, ground oregano, garlic powder, and onion
powder) OR 2 packages of taco seasoning
• 2 tablespoons paprika
FROZEN
• 5 1/3 cups frozen corn
CANNED
• 15 oz cannellini beans (white kidney beans) x2
• 10.75 oz can of condensed tomato soup x2
• 28 oz can of tomato sauce x 2 (I couldn’t find this at Aldi, so I subbed two
cans of crushed tomatoes with basil)
• 15 oz can of black beans x2
MISC
• 24 oz jar of pasta sauce x2
• 8 cups of fat-free, reduced-sodium chicken broth

• 2 boxes of jiffy corn muffin mix + necessary ingredients listed on box (Jiffy
calls for one egg and 1/3 cup of milk)
• 1/2 pound cheddar or pepper jack cheese (about 2 cups shredded)
• Side dishes for beef black bean chili and beef vegetable soup, like chips,
cheese, and crusty bread (we like garlic bread)
RECIPES
Crockpot Beef Vegetable Soup
Yields: One gallon-sized bag of Beef Vegetable Soup. (I doubled this recipe and
made two bags.)
Ingredients
• 2 medium-sized zucchinis, ends cut off and chopped (about two cups)
• 1 pound lean ground beef
• 4 cups fat free, reduced sodium chicken broth – NOT NEEDED UNTIL DAY
OF COOKING
Materials
Prep
2. To your freezer bag, add all ingredients except chicken broth. Add beef
to the freezer bag last so it’s the first ingredient poured into your slow
cooker.
your freezer.
Cook
3. Cook on “low” setting for 6-8 hours, or until beef is cooked through and
carrots are soft.
Yields: One gallon-sized bag of Mexican Chili with Cornbread Topping (I
Ingredients
• 2 tablespoons and 1.5 teaspoons of homemade taco seasoning mix
(1tablespoon chili powder, 1 teaspoon black pepper, and 1/2 teaspoon
of the following: salt, ground cumin, red pepper flakes, paprika, ground
oregano, garlic powder, and onion powder) OR 1 package of store-
• 1/4 pound cheese (we use cheddar or pepper jack), shredded (about
one cup) – NOT NEEDED UNTIL DAY OF COOKING*
• 1 box of Jiffy corn muffin mix + the necessary ingredients listed on the box
(Jiffy calls for one egg and 1/3 cup milk) – NOT NEEDED UNTIL DAY OF
COOKING*
Materials
Prep
2. To your freezer bag, add onion, pepper, corn, seasoning, tomato soup,
and ground beef. (Add the ground beef to the bag last, so it’s the first
ingredient poured into your slow cooker.)
your freezer.
Cook
cooker and cook on “low” setting for 6-8 hours, or until beef is cooked
through.
4. Top chili with shredded cheese and assembled cornbread batter.
5. Replace lid and cook on “high” setting for one hour or until cornbread
topping is cooked through.
*If you want to have everything prepped before the day of cooking, shred the cheese and
freeze it separately in a small plastic freezer bag. Assemble the corn muffin batter and bake in a
muffin or loaf pan. Cool to room temp, flash freeze, and serve as a side with the chicken chili.
Crockpot Beef & Black Bean Chili
Yields: One gallon-sized bag of chili. About 4-6 servings (I doubled this recipe
and made two bags.)
Ingredients
• 28oz can of tomato sauce (I subbed crushed tomatoes with basil)
• 2, 15oz cans black beans, drained and rinsed
• 1 2/3 cup frozen corn
• 1 1/2 teaspoon ground oregano
Materials
Prep
5. To your freezer bag, add all ingredients. (Add the beef to the bag last, so
it’s the first ingredient poured into your slow cooker.)
your freezer.
Cook
cooker.
3. Cook on “low” setting for 6-8 hours, or until beef is cooked through.

9 Crockpot Freezer Meals
from Costco 
MAKE AHEAD CROCKPOT MEALS
----------------------------------------------------------------------------------------------------------------------------
Crockpot Meatball Vegetable Soup
two bags.)
INGREDIENTS
• 4 cups frozen mixed vegetables (I used a mix of carrots/peas/corn/green
beans)
• 24oz jar of pasta sauce (I used 1/2 of a 45oz container)
• 4 teaspoons beef bullion granules*
• 4 cups of water* (not needed until day of cooking)
MATERIALS
PREP
2. To your freezer bag, add all ingredients (except water).
freezer.
COOK
add water.
3. Cook on “low” setting for 8 hours, or until vegetables are tender.
*Note: If desired, you can replace beef bullion and water with four cups of store-bought or
homemade beef broth or chicken broth. Add it the day of cooking.

Crockpot Sweet and Sour Meatballs
Modified from: http://onceamonthmeals.com/gluten-free-dairy-free-sweet-and-sour-meatballs/
made two bags)
INGREDIENTS
• 1/2 fresh pineapple, cut into 1-inch chunks
• 3 sweet peppers, roughly chopped
• 1/2 cup ketchup
• 1/2 cup vinegar (cider or white)
• 1/2 cup brown sugar
MATERIALS
PREP
freezer.
COOK
cook for 6-8 hours on low setting or until peppers and onions are tender.

Crockpot Meatballs
made two bags.)
INGREDIENTS
• 45oz jar of pasta sauce
MATERIALS
PREP
COOK
crockpot and cook on low setting for 6-8 hour or until meatballs are heated
through and tender.

GROCERY LIST FOR ALL SIX MEALS
PRODUCE
• 6 sweet peppers (I used 2 orange, 2 red, and 2 yellow)
• 1 pineapple
FROZEN
• 6 pounds meatballs
• 8 cups of frozen mixed vegetables (I bought a bag of mixed organic
carrots/corn/peas/green beans)
MISC
• 45 oz container pasta sauce x3
• 1 cup ketchup
• 1 cup vinegar (white or apple cider)
• 1 cup brown sugar
• 8 teaspoons beef bullion granules (If you want, you can sub 8 cups beef broth
or chicken broth)

o I serve the sweet and sour meatballs with a microwave pouch of organic
quinoa and brown rice.
o I serve the meatball veggie soup with rolls or garlic bread.
o I serve the meatballs with spaghetti and a salad or as meatballs subs.

6 Cheap Crockpot Freezer Meals
in 50 Minutes 
Six Cheap Freezer Crockpot Meals in 50 Minutes
Two freezer bags of Crockpot Shredded BBQ Chicken
Two freezer bags of Crockpot Mexican Chicken Chili with Cornbread Topping
Two freezer bags of Crockpot Beef and Lime Chili

MEAT
• 6 pounds of boneless skinless chicken breasts
• 2 pounds of lean ground beef
PRODUCE
• 2 limes
• 2 peppers (any color – I used green)
FROZEN
• 4 cups of frozen corn
SEASONINGS
• 2 tablespoons curry powder
• 2 packages of taco seasoning mix or 5 tablespoons homemade mix (2tbsp chili
powder, 2 tsp pepper, and 1tsp of all of the following: salt, ground cumin,
paprika, ground oregano, garlic powder, onion powder, red pepper flakes – use
less red pepper flakes if you don’t like spicy food.)
CANNED
• 15oz can of black beans x4
• 10.75oz can of condensed tomato soup x2
• 14.5oz can of petite diced tomatoes x2 (I split a 28oz can between the two
recipes)
• 15oz can of tomato sauce x2
MISC
• 4 cups ketchup
• 1/2 cup Worcestershire sauce
• 2 tablespoons hot sauce (like Frank’s red hot)
• 1/2 pound cheese (about 2 cups shredded) for Chicken Chili – I use cheddar or
pepper jack
• 2 boxes of Jiffy corn muffin mix plus the ingredients listed on the box (one egg
and 1/3 cup milk per box)
• Side dishes, optional (I bought chips and cheese for the chili. Buns and corn on
the cob for the shredded BBQ chicken.)
RECIPES
Crockpot Beef and Lime Chili

Yields: One bag of chili with six servings (I doubled this recipe and made two bags.)
INGREDIENTS
• 1 cup of frozen corn
• 14.5oz can of petite diced tomatoes
• Two 15oz cans of black beans, drained and rinsed
• 1 small onion, chopped (about one cup)
• The juice from one lime
MATERIALS
PREP
1. Label freezer bag.

2. To your freezer bag, add all ingredients. (Add the ground beef to the bag last, so
it’s the first ingredient poured into your crockpot.)
freezer.
COOK
2. The morning of cooking, pour contents of freezer bag into your slow cooker
crockpot and cook on “low” setting for 8 hours, or until beef is cooked through
and tender.
3. Break beef apart with a large spoon and serve.
Crockpot Mexican Chicken Chili with Cornbread Topping
Yields: One gallon-sized bag of Chicken Chili with six servings (I doubled this recipe and
made two bags)
INGREDIENTS FOR PREP DAY

• 1 package of store-bought taco seasoning or 2 tablespoons and 1.5 teaspoons of
homemade taco seasoning mix (1tbsp chili powder, 1 tsp pepper, and 1/2 tsp of
all of the following: salt, ground cumin, paprika, ground oregano, garlic powder,
onion powder, red pepper flakes – use less red pepper flakes if you don’t like
spicy food)
INGREDIENTS FOR DAY OF COOKING

• 1/4 pound cheese (we use cheddar or pepper jack), shredded (about one cup)
• 1 box of Jiffy corn muffin mix + the necessary ingredients listed on the box (Jiffy
calls for one egg and 1/3 cup milk)
MATERIALS
PREP
2. To your freezer bag, add all ingredients from the “prep day” list. (Add the
chicken to the bag last, so it’s the first ingredient poured into your crockpot.)
freezer.
COOK
cook on “low” setting for 4-6 hours, or until chicken is cooked through and
tender.
3. Shred chicken with a fork.
4. Top chicken chili with shredded cheese and assembled cornbread batter.
5. Replace lid and cook on “high” setting for one hour or until cornbread topping is
cooked through.
Note: If you want to have everything prepped ahead of time, you can shred and freeze the cheese in a
plastic bag. Cook the corn muffin mix as muffins, flash freeze, and serve as side dish with chili instead of
as a topping.
Crockpot Shredded BBQ Chicken
Yields: One bag of BBQ chicken with six servings (I doubled this recipe and made two
bags.)
INGREDIENTS
• 2 cups ketchup (I like Simply Heinz)
• 1/4 cup Worcestershire sauce
• 1 tablespoon hot sauce
• 1 tablespoon curry powder
MATERIALS
PREP

2. To your freezer bag, add all ingredients. (Add the chicken breasts to the bag last,
so they’re the first ingredients poured into your crockpot.)
freezer.
COOK
cook on “low” setting for 4-8 hours, or until chicken is cooked through.
3. Shred chicken and mix with remaining BBQ sauce in slow cooker.
4. Serve!

Crockpot Freezer Meals for
Only $4.40 per Meal 
MAKE AHEAD CROCKPOT MEALS
----------------------------------------------------------------------------------------------------------------------------
Crockpot Hamburger Vegetable Soup
two bags.)
INGREDIENTS
• 4 carrots, peeled and sliced (about 1.5 cups or 1/2 pound)
• 2 small potatoes, peeled and cut into 1-inch chunks (about 8oz or 1.5 cups)
• 28oz can of diced tomatoes
• 2 garlic cloves, minced
• 4 teaspoons beef bullion granules*
MATERIALS
PREP
2. To your freezer bag, add all ingredients (except water). To keep potatoes from
browning, chop them last and add the to the top of your freezer bag.
freezer.
COOK
add water.
3. Cook on “low” setting for 8 hours, or until beef is cooked through and carrots
are soft.
4. Break apart beef, stir, and serve.
*Note: If desired, you can replace beef bullion and water with four cups of store-bought or
homemade beef broth. Add it the day of cooking.

Crockpot White Chicken Chili
Modified from: http://moneysavingmom.com/2013/12/white-chicken-chili.html
made two bags)
INGREDIENTS
• 2 15.5oz cans of Great Northern beans, rinsed and drained
• 8oz can of chopped mild green chilies (ALDI didn’t have these so I subbed a
10oz can of diced tomatoes and green chilies)
• 1 and 2/3 cups of frozen corn (1/2 of a 1lb bag)
• 4 teaspoons chicken bullion granules*
• 1 small yellow onion, chopped (about one cup)
• 1 teaspoon ground oregano (I used dried oregano leaves)
• 1/4 teaspoon ground cloves
• 4 cups water* (not needed until day of cooking)
MATERIALS
PREP
2. To your freezer bag, add all ingredients except water. (Add the chicken to the
bag last, so it’s the first ingredient poured into your crockpot.)
freezer.
COOK
add 4 cups of water.
3. Cook on “low” setting for 6 hours or until chicken is cooked through.
4. Shred chicken and serve.
*Note: If desired, you can replace chicken bullion and water with four cups of store-bought or
homemade chicken broth. Add it the day of cooking.

Crockpot Ham & Potato Soup
Modified from: http://onceamonthmeals.com/canadian-bacon-potato-chowder/
made two bags.)
INGREDIENTS
• 4 carrots, peeled and diced (about 1.5 cups or 1/2 pound)
• 2 small potatoes, peeled and cut into 1-inch chunks (about 8oz or 1.5 cups)
• 2 ribs celery, diced (about 2/3 cup)
• 2 garlic cloves, minced (one teaspoon)
• 1/2 cup uncooked medium barley (not quick cooking)
• 4 teaspoons chicken bullion granules*
• 8 oz bone-in ham steak, cut into 1/2 inch pieces (about 1 cup diced)
• 6oz evaporated milk (I split a 12 oz can between two bags)
MATERIALS
PREP
2. To your gallon-sized freezer bag, add all ingredients (except evaporated milk
and water). To keep potatoes from browning, chop them last and add the to
the top of your freezer bag.
3. Add evaporated milk to a quart-sized plastic freezer bag. Seal, and add to
gallon-sized bag.
COOK
crockpot and add water. Keep bag of evaporated milk in the refrigerator.
3. Cook item in crockpot on “low” setting for 8 hours, or until carrots and potatoes
are soft. Stir in evaporated milk and leave lid open a crack. Continue to cook
15 minutes or until heated through.
*Note: If desired, you can replace chicken bullion and water with four cups of store-bought or
homemade chicken broth. Add it the day of cooking.

GROCERY LIST FOR ALL SIX MEALS
MEAT
• 2 lbs boneless, skinless chicken breasts
• 2 lbs ground beef
• 1 lb bone-in ham steak
PRODUCE
• 12 cloves garlic
• 8 small potatoes
• 4 ribs celery
FROZEN
• 1 bag frozen corn (16 oz)
SEASONINGS
• 1/2 teaspoon ground cloves
MISC
• 16oz can of great northern beans x4
• 8oz can of diced green chilies x2 (I subbed 2 cans of diced tomatoes and
green chilies – 10oz each)
• 16 teaspoons chicken bullion granules
• 8 teaspoons beef bullion granules
• 1 cup medium barley (not quick cooking)
• 12oz can evaporated milk
• 2 quart-sized freezer bags

• Side dishes, optional (I bought biscuits and crescent rolls for the soups, and
chips and Monterey jack cheese for the chili.)

5 Crockpot Freezer Meals from
Items in Your Fridge 
5 Crockpot freezer meals
made from items in your fridge
----------------------------------------------------------------------------------------------------------------------------
RECIPES & GROCERY LIST
Salsa Pork
Yields: 6 servings
INGREDIENTS & MATERIALS

• 2 pound boneless pork shoulder roast (mine was called a “chef’s prime roast)
• 1 cup salsa
PREP
1. Label your freezer bag with the name of the meal, cooking instructions, and
“use by date”. (For standard fridge/freezer combos, this will be three months
from the prep day.)
2. Add all of the ingredients to the bag.
3. Remove as much air as possible from the bag, seal it, and lay it flat in your
freezer.
COOK
1. The night before cooking, move the frozen bag to your refrigerator to thaw.
cook on “low” setting for 8 hours or until meat is tender.
3. Shred meat and serve with rice and a salad or steamed broccoli. (This would
also make delicious pork tacos!)

BBQ Chicken
Yields: 6 servings

• 1 cup BBQ sauce
PREP
from the prep day.)
freezer.
COOK
3. Shred meat and serve on rolls with a side salad.

Italian Chicken
Yields: 6 servings

• 1 cup Italian dressing
PREP
from the prep day.)
freezer.
COOK
3. Serve chicken with brown rice and steamed broccoli. (The leftover chicken
also tastes delicious shredded and served on top of salads.)

“Party” Beef Roast
This recipe includes the word “party” in its name because the sauce is similar to what
people use to make cocktail meatballs.
Yields: 6 servings

• 2 pounds boneless beef chuck shoulder roast (no substitutions! This is the best
cut of beef for the crockpot.)
• 1 cup grape jelly
• 1 cup ketchup
• 1/4 teaspoon ground allspice
PREP
from the prep day.)
freezer.
COOK
3. Shred meat and serve with rice and a salad or steamed broccoli.

Mississippi Roast
Yields: 6 servings

• 2 pounds boneless beef chuck shoulder roast
• 1/2 cup pickle juice
• 1 dry au jus gravy packet
• 1 dry ranch seasoning packet
• 1 stick unsalted butter
(optional: you can add 1-2 pounds of peeled and chopped carrots to the bag.)
PREP
from the prep day.)
freezer.
COOK
3. Shred meat and serve with crescent rolls and carrots.

GROCERY LIST FOR ALL FIVE MEALS
MEAT
• 2-pound boneless pork shoulder roast (mine was called a “chef’s prime roast)
COLD
SEASONINGS
• 1/4 teaspoon ground allspice
• 1 dry au jus seasoning packet
• 1 dry ranch seasoning packet
MISC
• 1 cup BBQ sauce
• 1 cup Italian dressing
• 1 cup grape jelly
• 1 cup ketchup
• 1 cup salsa
• 1/2 cup pickle juice

o I serve my salsa pork as pork tacos with tortillas, lettuce, and shredded
cheese
o I serve my BBQ chicken on rolls with a side salad
o I serve my Italian chicken with brown rice and steamed broccoli
o I serve my Party beef with rice and a salad or steamed broccoli
o I serve my Mississippi roast with crescent rolls and carrots (I usually add
the carrots to the crockpot while cooking the roast)

5 Vegetarian Freezer Crockpot
five vegetarian freezer crockpot meals
Recipes & Grocery list
----------------------------------------------------------------------------------------------------------------------------
HEARTY TOMATO VEGGIE & BARLEY SOUP
Yields: 6 servings
INGREDIENTS
• 1lb carrots, peeled and chopped
• 1/2 cup medium pearled barley (not “quick cooking”)
• 1 small onion, peeled and diced (about one cup)
• 12oz green beans, cut into 1-inch pieces (The fresh beans didn’t look good at
the grocery store, so I bought a bag of “ready to cook” fresh green beans in
• 1 cup frozen peas, optional (I added what was left in the bag after making the
coconut chickpea curry)
• 15oz can of great northern beans, drained and rinsed
• 4 cups of vegetable broth *not needed until day of cooking (you can sub
chicken broth if you’re not vegetarian)
MATERIALS
PREP
from the prep day.)
2. Add all of the ingredients to the bag (except broth).
freezer.
COOK
(Optional. You can also quickly thaw the bag in water in the morning so you
can break apart the frozen block and fit it into your crockpot.)
add broth.
3. Cook on “low” setting for 8 hours or until veggies are tender.
4. Serve with fresh bread or baked crescent rolls.

COCONUT CHICKPEA CURRY
Yields: 6 servings
INGREDIENTS
• 2 large cloves of garlic, peeled and minced
• 2 cups frozen peas
• Two 15oz cans of chickpeas, drained and rinsed
• 6oz can of tomato paste
• 14.5oz can of tomato sauce (about 1.75 cups)
• 13.5oz can of coconut milk (often sold near the Thai food ingredients in the
grocery store)
• 1 teaspoon salt
MATERIALS
PREP
from the prep day.)
freezer.
COOK
(This is important because the meal will be a solid frozen block that is hard to fit
into an oval crockpot.)
cook on “low” setting for 6-8 hours or until onions are tender and meal is
heated through.
3. Serve with fresh bread or rice.

MEXICAN BLACK BEAN CHILI WITH CORNBREAD TOPPING
Yields: 4 servings
INGREDIENTS
• 2 cans of black beans (15oz each)
• 1 bell pepper (any color – I used red), chopped (about 2 cups)
• 1 package store-bought taco seasoning
• .25lb of cheddar cheese, shredded (about one cup) *not needed until day of
cooking
• 1 box of Jiffy corn muffin mix plus the ingredients listed on the box (1 egg and
1/3 cup of milk) *not needed until day of cooking
MATERIALS
PREP
from the prep day.)
2. Add all of the ingredients to the bag (except cheese and Jiffy corn mix).
freezer.
Note: If you buy the cheese ahead of time, you can shred and freeze it in a smaller
freezer bag.
COOK
(Optional. You can also quickly thaw the bag in water in the morning so you
can break apart the frozen block and fit it into your crockpot.)
cook on “low” setting for 6 hours or until vegetables are tender.
3. Top with shredded cheese and assembled corn muffin batter.
4. Bake an additional 30 minutes on “high” setting or until cornbread topping is
cooked through.

GREENS & BEANS
Yields: 6 servings
INGREDIENTS
• 8oz dried cannellini beans, rinsed (1 and 1/3 cup) – you can sub two 15oz cans
of beans if you want
• 5 cloves of garlic, peeled and minced
• pinch of sugar (literally pinch the sugar…it will be just enough to take away any
bitterness from the garlic)
• 1 head of escarole, thinly chopped
• 1/2 head of kale, thinly chopped (you can chop and freeze the other half for
future batches of Greens & Beans or other crockpot soups)
• 4 cups of vegetable broth *not needed until day of cooking (You can sub
chicken broth if you’re not a vegetarian)
• 8 cups of water *not needed until day of cooking
• Parmesan cheese for topping, optional *not needed until day of cooking
MATERIALS
PREP
from the prep day.)
2. Add all of the ingredients to the bag (except broth, water, and cheese).
freezer.
COOK
1. Pour contents of freezer bag into your crockpot and add broth and water.
2. Cook on “low” setting for 6-8 hours or until beans are cooked through.
3. Top with parmesan cheese (if you have it).
4. Serve with fresh bread or rolls.

BLACK BEAN FAJITAS
Yields: 4 servings
INGREDIENTS
• 3 bell peppers, sliced (I used red, yellow, and orange ones)
MATERIALS
PREP
from the prep day.)
freezer.
COOK
1. Pour contents of freezer bag into your crockpot and cook on “low” setting for
6-8 hours or until peppers are tender.
2. Serve on tortillas or rice. (We also top with lettuce, tomatoes, shredded cheese,
and guacamole.)

GROCERY LIST FOR ALL FIVE MEALS
PRODUCE
• 1lb carrots, peeled and chopped
• 4 small onions
• 12oz green beans, cut into 1-inch pieces (The fresh beans didn’t look good at
the grocery store, so I bought a bag of “ready to cook” fresh green beans in
• 4 bell peppers (I used two red, one orange, one yellow)
• 1 head of escarole
• 1/2 head of kale, thinly chopped (you can chop and freeze the other half for
future batches of Greens & Beans or other crockpot soups)
FROZEN
• 1lb bag of frozen peas (3 cups)
SEASONINGS
• 1 package taco seasoning
• pinch of sugar
BEANS
• 15oz can of great northern beans
• 2 cans of chickpeas (15oz each)
• 3 cans of black beans (15oz each)
• 8oz dried cannellini beans (1 and 1/3 cup) – you can sub two 15oz cans of
beans if you want
MISC
• 1/2 cup medium pearled barley (not “quick cooking”)
• 14.5oz can of tomato sauce (about 1.75 cups)

• 13.5oz can of coconut milk (often sold near the Thai food ingredients in the
grocery store)

• 8 cups of vegetable broth (you can sub chicken broth if you’re not vegetarian)
• .25lb of cheddar cheese, shredded
• 1 box of Jiffy corn muffin mix plus the ingredients listed on the box (1 egg and
1/3 cup of milk)
• I serve my Veggie Barley Soup with fresh bread or baked crescent rolls.
• I serve my Coconut Chickpea Curry with fresh bread or rice.
• I serve my Greens & Beans topped with parmesan cheese and served with
a side of fresh bread or rolls.
• I serve my Mexican Black Bean Chili with Cornbread Topping by itself.
• I serve my Black Bean Fajitas with tortillas or rice (and top with lettuce,
tomatoes, shredded cheese, and guacamole)

10 Gluten-Free Dairy-Free
in One Hour 
10 Gluten-Free
and Dairy-Free
in One Hour

RECIPES BELOW!
!1
Recipe List
1. Turkey and Black Bean Chili

2. Lemon Pepper Chicken from my Freezer Cooking Cookbooks and shared
for free below
3. Chicken Fajitas from Thirty Handmade Days
4. Salsa Verde Shredded Pork Tacos
5. Steak Italiano Marinara
6. Korean Beef Lettuce Wraps
7. Italian Chicken from the time I made freezer meals from ALDI ingredients
8. Chicken Teriyaki from Thirty Handmade Days
9. Taco Soup
!2
Produce
• 1 lemon f0r juice (2)
• 1 lime f0r juice (3)
• 3 bell peppers (I use two red peppers and one green pepper) (3)
• 6 small yellow onions (3, 4, 5, 6, 7, 9) (I substituted 1 fresh onion and 2 bags
of frozen diced onions to save time)
• 5oz fresh baby spinach (5, 7)
• 1 pound fresh or frozen stir fry vegetables (8)
Meat
• 1 pound 93% lean ground beef (9)
• 8 pounds boneless skinless chicken breasts (2, 3, 7, 8)
• 2-pound boneless pork roast (4)
• 2 pounds boneless sirloin tip steak (5)
• 2 pounds sirloin steak (6)
• 2.5 pound bone-in pork shoulder (sometimes labeled as a “Boston butt” or
“pork butt”) (10)
Frozen
• 1 pound bag frozen corn (1, 9)
Canned/Dried
• 2 cans (15oz each) black beans (1)
• 14.5oz can petite diced tomatoes (1)
• 28oz can crushed tomatoes (5)
• 2 cans (28oz each) diced tomatoes (7, 9)
• 4oz can diced green chilis (9)
Baking
• 3/4 cup plus 1 tablespoon honey (6, 7, 8, 10)
!3
• 1 tablespoon plus 2 1/2 teaspoons paprika (1, 3, 9)
• 3 tablespoon chili powder (1, 3, 9)
• 2 tablespoons plus 1/2 teaspoon ground cumin (1, 3, 4, 9)
• 1 tablespoons ground oregano (1, 7, 9)
• 1 tablespoon plus 1/4 teaspoon crushed red pepper flakes (1, 3, 4, 5, 6, 7, 8,
9)
• 2 3/4 teaspoons black pepper (2, 4, 5, 7, 8, 9)
• 3 3/4 teaspoons salt (2, 3, 5, 7, 8, 9)
• 1 1/2 teaspoons onion powder (3, 9)
• 6 1/2 teaspoons garlic powder (1, 3, 4, 5, 6, 7, 8, 9)
• 1 tablespoon Italian seasoning (5)
• 1 teaspoon ground ginger (6)
• 1/2 teaspoon dried parsley (7)
• ¼ teaspoon ground ginger (8)
• 1/4 cup dried minced onion (10)
Materials
Oil and Vinegar

• 1/4 cup plus 5 tablespoons extra virgin olive oil (2, 3, 7)
• 1 tablespoon rice vinegar (6)
• 1 tablespoon sesame oil (6)
Miscellaneous
• 1/2 cup soy sauce (6, 8)
• 1 tablespoon sesame seeds (6)

• 32oz (4 cups) beef broth (9)
1. Turkey and Black Bean Chili – baked sweet potatoes
2. Lemon Pepper Chicken – steamed broccoli and rice
3. Chicken Fajitas – rice, shredded lettuce, guacamole
4. Salsa Verde Shredded Pork Tacos – salsa, shredded lettuce, salsa, guac
!4
5. Steak Italiano Marinara – sautéed zucchini “noodles”
6. Korean Beef Lettuce Wraps – Boston bibb lettuce, rice
7. Italian Chicken – salad
8. Chicken Teriyaki – rice, sesame seeds
9. Taco Soup – gluten-free/dairy-free corn chips
10. Cranberry Pork Roast – rice, roasted Brussels sprouts
!5
1. Turkey Black Bean Chili
Yields: 6 servings
Ingredients
• 2 cans (15oz each) black beans, drained and rinsed
• 14.5oz can petite diced tomatoes, undrained
• 1 2/3 cup frozen corn (half of a one pound bag)
Materials

To Cook
Serve over baked sweet potatoes.
!6
2. Lemon Pepper Chicken
Yields: 6 servings
Ingredients
• 2 pounds boneless, skinless chicken breasts, fat trimmed
Materials

To Cook in the Crockpot

To Cook on the Grill

1. Thaw freezer bag overnight in refrigerator or in water before cooking.
2. Place on the grill and cook for 6-8 minutes, turning half-way through.
Serve over with steamed broccoli and rice.
!7
3. Chicken Fajitas
Yields: 6 servings
Ingredients
• 2 pounds boneless skinless chicken breasts (If you slice the chicken before
freezing you can thaw and then cook in a large pot or pan on the stovetop.
Cook for 10-15 minutes.)
• 3 bell peppers (I use two red peppers and one green pepper)
• 1 sweet yellow onion, sliced
• 1 teaspoon salt
Materials

To Cook
3. Cook on “low” setting for 6 hours.
Serve with a slotted spoon (the peppers release a lot of liquid while cooking)
onto rice. Top with shredded lettuce and guacamole.  
!8
4. Salsa Verde Shredded Pork
Yields: 6 servings
Ingredients
• 16oz jar salsa verde
• 1 small yellow onion, diced (1 cup)
• 1 tablespoon cumin
Materials

To Cook
Serve over rice with shredded lettuce, salsa, and guacamole.
!9
5. Steak Italiano Marinara
Yields: 6 servings
Ingredients
• 2 pounds boneless sirloin tip steak, cubed
• 28oz can crushed tomatoes
• 2oz fresh baby spinach
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
Materials

To Cook
Serve with sautéed zucchini “noodles”.
!10
6. Korean Beef Lettuce Wraps
Yields: 6 servings
Ingredients
• 2 pounds sirloin steak, cubed
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• 1 teaspoon ground ginger
Materials

To Cook
4. Break apart beef with a fork or the back of a spoon.
Serve wrapped in Boston bibb lettuce with rice.
!11
7. Italian Chicken
Yields: 6 servings
Ingredients
• 1 small onion, diced (one cup)
• ¼ cup honey
Materials

To Cook
Serve with a fresh garden salad.
!12
8. Chicken Teriyaki
Yields: 6 servings
Ingredients
• 2 pounds boneless chicken breasts
• 1 pound fresh or frozen stir fry vegetables*
• ¼ cup soy sauce
• ¼ cup honey
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• ¼ teaspoon crushed red pepper flakes
Materials

To Cook
Serve with rice and top with sesame seeds.
*This recipe works great with any kind of fresh or frozen vegetables! My favorite
fresh mix is sugar snap peas, sliced red peppers, and shredded carrots (note: fresh
broccoli doesn't freeze well). If you prefer al dente vegetables, wait to add them
until the last 30 minutes of cooking.
!13
9. Taco Soup
Yields: 6 servings
Ingredients
• 1 pound 93% lean ground beef
• 1 2/3 cup frozen corn (half of a one pound bag)
• 4oz can diced green chilis
• Homemade taco seasoning - 1 tablespoon chili powder, 1 teaspoon pepper,
1 teaspoon garlic powder, and 1/2 teaspoon of the following: salt, ground
cumin, red pepper flakes, paprika, ground oregano, and onion powder
• 4 cups beef broth (not needed until day of cooking)
Materials

2. Add all ingredients to your freezer bag except broth.
To Cook
4. Break apart beef and stir.
Serve with gluten-free/dairy-free corn chips.
!14
Yields: 6 servings
Ingredients
• 2.5 pound bone-in pork shoulder (sometimes labeled as a “Boston butt” or
“pork butt”)
• 15oz can whole berry cranberry sauce (or half of this homemade cranberry
sauce recipe)
• 1/4 cup honey
• 1/4 cup dried minced onion
Materials

To Cook
4. Remove bones and shred meat.
Serve with sauce in crockpot, rice, and roasted Brussels sprouts.
!15
Gluten-Free Crockpot Freezer
Meals from ALDI 
9 Gluten-Free Crockpot Freezer Meals from ALDI
New Leaf Wellness
Free printable recipes and grocery list below!
Recipe List
1. White Chicken Chili

2. Strawberry Balsamic Chicken
3. Zuppa Toscana with Sweet Potatoes
4. Chicken Sausage and Peppers (inspired by one of the meals I made from
Walmart)
5. Ham and Sweet Potato Soup
6. Italian Chicken with Baby Spinach
7. Beef and Black Bean Chili
8. Sausage-Stuffed Mini Peppers
9. Chicken and Rice Soup
For more information, visit www.NewLeafWellness.biz 1

Produce
• 7 small yellow onions (I bought a 3 pound bag and it was exactly enough – you
need to slice one and dice the rest) (1, 2, 4, 5, 6, 7, 9)
• 3 pounds sweet potatoes (I bought a 3 pound bag) (3, 5)
• 4 celery ribs or 8 celery hearts (I bought a 16oz bag of organic celery hearts and
used half of them. Snack on the extras with peanut butter and raisins or dice and
freeze them for next time.) (5, 9)
• 8oz bag spinach (3, 6)
• 1 package rainbow bell peppers (red, yellow, and orange) (4)
• 16oz bag mini sweet peppers (8)
• 12 cloves garlic (1, 2, 5, 7, 9)
Meat
• 5 pounds all-natural boneless chicken breasts (I bought Nature Raised Farms
brand) (1, 2, 6, 9)
• 1 1/2 pound bone-in ham steak (5)
• 18oz sweet Italian sausage (8)
• 18oz hot Italian sausage (3)
• 12oz mild Italian chicken sausage (4)
• 1 pound organic grass-fed ground beef (7)
Frozen
• 16oz bag frozen corn (1, 7)
Canned
• 2 cans (15oz each) great northern beans (1)
• 2 cans (15oz each) organic black beans (7)
• 10oz can diced tomatoes with green chiles (1)
• 2 cans (28oz each) organic diced tomatoes (6, 7)
• 15oz can organic tomato sauce (7)
• 24oz jar gluten-free marinara pasta sauce (8)
• 11oz jar organic strawberry preserves (2)
Cold/Dairy
• 8oz block mozzarella cheese (8)

• 1 tablespoon plus 1 teaspoon cumin (1, 7)
• 2 teaspoons oregano (1, 4, 7)

• 1 teaspoon crushed red pepper flakes (1, 2, 6, 7)
• 1 1/4 teaspoon black pepper (2, 3, 5, 6, 9)
• 1 1/2 teaspoons fennel seeds (3)
• 1 1/2 teaspoons paprika (3)
• 2 1/2 teaspoons garlic powder (3, 4, 6)
• 1 1/2 teaspoon basil (4, 9)
• 1/2 teaspoon ground thyme (5, 9)
• 1 tablespoon gluten-free Italian seasonings (or equal parts basil, oregano, and
rosemary) (6)
• 1 teaspoon salt (6, 9)
Baking
• 3 tablespoons plus 2 teaspoons honey (2, 4, 6)
Oil and Vinegar

• 3 tablespoons gluten-free balsamic vinegar (2)
• 6 tablespoons extra virgin olive oil (2, 4, 6)
Materials
• 2 quart-sized plastic freezer bags (8)
Miscellaneous
• 3/4 cup uncooked dry wild rice (5, 9)

• 160oz gluten-free chicken broth (20 cups) (1, 3, 5, 9)
• 2 cans (12oz each) evaporated milk (5, 3)
1. White Chicken Chili – shredded cheddar cheese and corn chips
2. Strawberry Balsamic Chicken - rice and steamed asparagus
3. Zuppa Toscana with Sweet Potatoes – salad or gluten-free roll
4. Chicken Sausage and Peppers – rice
5. Ham and Sweet Potato Soup – salad or gluten-free roll
6. Italian Chicken with Baby Spinach – parmesan cheese and salad
7. Beef and Black Bean Chili – shredded cheddar cheese and baked sweet potato
8. Sausage-Stuffed Mini Peppers – salad
9. Chicken and Rice Soup – baked potato or gluten-free roll
NOTE: If you are preparing these meals for someone with Celiac Disease or a gluten
sensitivity, please read the ingredient list of every item that you purchase carefully.
Gluten can be hidden in items that you would not expect, like canned goods,
condiments, spice mixes, etc.

Yields: 6 servings
Ingredients
• 1 pound all-natural boneless chicken breasts
• 2 cans great northern beans, drained and rinsed
• 10oz can diced tomatoes with green chiles, undrained
• 1 2/3 cup frozen corn (half of a 16oz bag)
• 1/2 teaspoons oregano
• 32oz gluten-free chicken broth (not needed until day of cooking)
Materials

use-by date (three months from when you prepped the meal).
2. To your freezer bag, add all ingredients except broth.
To Cook
2. Add to crockpot with broth and cook for 6 hours on “low” setting.
Serve topped with shredded cheddar cheese and crushed corn chips.

2. Strawberry Balsamic Chicken
Yields: 6 servings
Ingredients
• 2 pounds all-natural boneless chicken breasts
• 11oz jar organic strawberry preserves
• 3 tablespoons gluten-free balsamic vinegar
Materials

To Cook
2. Add to crockpot and cook for 6-8 hours on “low” setting.
Serve with rice and steamed asparagus.

3. Zuppa Toscana with Sweet Potatoes
Yields: 6 servings
Ingredients
• 18oz hot Italian sausage (5 links), removed from casing
• 3 sweet potatoes (1 1/2 pounds), washed and thinly sliced (no need to peel)
• 4oz baby spinach (or 1 bunch kale, chopped)
• 1 1/2 teaspoons fennel seeds
• 1 1/2 teaspoons paprika
• 1 teaspoon black pepper
• 64oz gluten-free chicken broth (8 cups) (not needed until day of cooking)
• 12oz can evaporated milk (not needed until day of cooking)
Materials

2. To your freezer bag, add all ingredients except broth and milk.
To Cook
3. Break apart sausage and stir in canned milk.
Serve with a salad or gluten-free roll.

4. Chicken Sausage with Peppers
Recipe inspired by one of meals I made from Walmart
Yields: 4 servings
Ingredients
• 12oz package mild Italian chicken sausage (4 links)
• 1 package rainbow bell peppers (red, yellow, and orange), sliced
• 2 teaspoons honey
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
Materials

To Cook
*You can also cook this meal in the oven. Preheat oven to 400 degree F. Pour into a
9x13” baking pan and bake for 60 minutes (30 minutes covered and 30 minutes
uncovered).
Serve with rice.

5.Ham and Sweet Potato Soup
Recipe from
Yields: 6 servings
Ingredients
• 1 1/2 pound bone-in ham steak, cut into 1/2 inch pieces (about 3 cups diced)
• 3 sweet potatoes (1 1/2 pounds), washed and cubed (no need to peel)
• 2 celery ribs or 4 celery hearts, diced (about one cup)
• 1/2 cup uncooked dry wild rice
• 32oz gluten-free chicken broth (not needed until day of cooking)
• 12oz can evaporated milk (not needed until day of cooking)
Materials

2. To your freezer bag, add all ingredients except broth and milk.
To Cook
3. Stir in canned milk.
Serve with a salad or gluten-free roll.

Yields: 4 servings
Ingredients
• 4oz fresh baby spinach (about 2 big handfuls)
• 28oz can organic diced tomatoes, undrained
• 1 tablespoon gluten-free Italian seasonings (or equal parts basil, oregano, and
rosemary)
• ½ teaspoon garlic powder
• ¼ teaspoon ground black pepper
Materials

To Cook
Top with parmesan cheese and serve with a salad.

Recipe from
Yields: 6 servings
Ingredients
• 1 pound organic grass-fed ground beef
• 2 cans organic black beans, drained and rinsed
• 28oz can organic diced tomatoes, undrained
• 15oz can organic tomato sauce
• 1 2/3 cup frozen corn (half of a 16oz bag)
Materials

To Cook
Top with shredded cheddar cheese and serve with baked sweet potatoes.

8.Sausage-Stuffed Mini Peppers
Recipe from
Yields: 4 servings
Ingredients
• 18oz sweet Italian sausage (5 links), removed from casing
• 16oz bag mini sweet peppers
• 24oz jar gluten-free marinara pasta sauce
• 8oz block mozzarella cheese, shredded
Materials
• 2 quart-sized plastic freezer bags

1. Label your gallon-sized freezer bag with the name of the recipe, cooking
instructions, and use-by date (three months from when you prepped the meal).
2. Cut tops off peppers and remove as many seeds as possible (you don’t have to
remove all of them).
3. Stuff mini peppers with sausage and add to freezer bag.
4. Add sauce to one of the quart-sized bags.
5. Add shredded cheese to the other quart-sized bag.
6. Remove as much air as possible from all bags, seal, and freeze for up to three
months.
To Cook
2. Add peppers to crockpot with sauce and cook 8 hours on low. Store mozzarella
cheese in refrigerator.
3. Top peppers with cheese and cover for 10-15 minutes or until melted.
*You can also cook this meal in the oven. Preheat oven to 400 degree F. Pour peppers
into a 9x13” baking pan and cover with sauce and cheese. Bake for 60 minutes (30
minutes covered and 30 minutes uncovered).
Serve with a salad.

9.Chicken and Rice Soup
Recipe from
Yields: 6 servings
Ingredients
• 2 celery ribs or 4 celery hearts, chopped (1 cup)
• 1⁄4 cup dry wild rice, uncooked
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon thyme
• 32oz gluten-free chicken broth (4 cups) (not needed until day of cooking)
Materials

To Cook
Serve with a baked potato or gluten-free roll.

7 Whole30 Crockpot Freezer
Meals in 1 Hour 
7 Whole30 Crockpot
Freezer Meals
in 1 Hour
FREE PRINTABLE SHOPPING LIST,

RECIPES, AND LABELS BELOW!
!1
Produce
• 11 cloves garlic (1 bulb) (2, 3, 4, 6)
• 4 small yellow onions (2, 4, 6, 7) (you can substitute a bag of frozen diced
onions to save time)
• 2 small sweet potatoes (about 1/2 pound) (4)
• 2 cups finely chopped or riced cauliflower (4)
• 1 lime for juice (about 2 tablespoons) (6)
• 1 zucchini (7)
• 1 green bell pepper (7)
Meat
• 4 pounds boneless skinless chicken breasts (1, 7)
• 2 boneless pork roasts (2 pounds each) (3, 6)
• 1 lb ground lean pork, beef, chicken, or turkey (I used 85% lean ground
beef) (4)
• 2-lb boneless beef chuck shoulder roast or beef round sirloin tip roast (5)
Italian
• 28oz can tomato puree, undrained (I bought organic diced tomatoes from
ALDI) (2)
• 6oz can tomato paste (2)
• 24oz jar spaghetti sauce (read the label to make sure it’s Whole30-
compliant – I used Priano Tomato Basil Sauce from ALDI) (7)
Canned
• 4 oz can diced green chilies (read the label) (6)
• 2 chipotles in adobo sauce plus spoonful of sauce (4) (read the label – I
found a compliant can in the Mexican food aisle)
Oil and Vinegar

• 11 tablespoons olive oil (1, 2, 3, 4, 5, 6)
• 4 tablespoons red wine vinegar (1, 5)
!2
• 2 teaspoons basil (3)
• 1 tablespoon chili powder (5)
• 1 tablespoon plus 4 teaspoon cumin (4, 5, 6)
• ½ teaspoon garlic powder (5)
• 1 tablespoon plus 2 teaspoons Italian seasoning (2, 7)
• 1 tablespoon plus 1/2 teaspoon onion powder (3, 5)
• 3 1/2 teaspoons oregano (3, 5, 6)
• 1 tablespoon plus 1 teaspoon paprika (3, 4, 5)
• 2 1/4 teaspoons pepper (2, 3, 4, 5)
• 3/4 teaspoon red pepper flakes (2, 5)
• 1 teaspoon rosemary (3)
• 4 teaspoons salt (2, 3, 4, 5, 6)
• Homemade taco seasoning packet: 1 tablespoon chili powder, 1 teaspoon
pepper, and 1/2 teaspoon of each of the following – salt, ground
cumin, red pepper flakes, paprika, oregano, garlic powder, onion powder (1)
• Homemade dry ranch seasoning mix: 1 tablespoon dried parsley, 1
teaspoon garlic powder, 1 tsp onion powder, 1 tsp dried onion flakes, 3/4
tsp dill, 1/2 tsp pepper, and 1/2 tsp salt (1)
Materials
Miscellaneous
• 20 oz chicken broth (2, 4) (read the label to make sure it’s Whole30-
compliant)

1. Cool Ranch Shredded Chicken Tacos – salad (lettuce, carrots,
tomatoes, guacamole)
2. Turkey Bolognese Sauce from Cook Eat Paleo - zucchini "noodles"
3. Mediterranean Shredded Pork Pockets – Boston Bibb lettuce with
mixed greens, tomato slices, and cucumbers or pickles.
4. Sweet Potato Chipotle Chili from Cotter Crunch – fresh cilantro and
sliced avocado
5. Mexican Pot Roast with Carrots – cauliflower “rice”
!3
6. Southwestern Shredded Pork from Plaid and Paleo – salad (lettuce,
carrots, tomatoes, guacamole)
7. Chicken Cacciatore – salad (lettuce, cucumbers, carrots)
!4
Recipe List

2. Turkey Bolognese Sauce from Cook Eat Paleo
3. Mediterranean Shredded Pork Pockets from my cookbook eBooks and
shared for free below
4. Sweet Potato Chipotle Chili from Cotter Crunch
5. Mexican Pot Roast with Carrots
6. Southwestern Shredded Pork from Plaid and Paleo
7. Chicken Cacciatore
!5
Yields: 6 servings
Ingredients
• Homemade taco seasoning packet: 1 tablespoon chili powder, 1 teaspoon
pepper, and 1/2 teaspoon of each of the following – salt, ground
cumin, red pepper flakes, paprika, oregano, garlic powder, onion powder
• Homemade dry ranch seasoning mix: 1 tablespoon dried parsley, 1
teaspoon garlic powder, 1 tsp onion powder, 1 tsp dried onion flakes, 3/4
tsp dill, 1/2 tsp pepper, and 1/2 tsp salt
Materials

To Cook
2. Add all ingredients to slow cooker and cook on “low” setting for 6-8 hours.
3. Shred chicken and mix with sauces and spices left in crockpot.
Serve over a salad (lettuce, carrots, tomatoes, and guacamole). 
!6
2. Turkey Bolognese Sauce
Recipe adapted from Cook Eat Paleo
Yields: 6 servings
Ingredients
• 28oz can tomato puree, undrained (I bought organic diced tomatoes from
ALDI)
• 6oz can tomato paste
• 1/2 cup chicken broth
• 1 tablespoon olive oil
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 2 small carrots, shredded or diced
Materials

To Cook
3. Break apart turkey.
Serve over zucchini noodles.
!7
3. Mediterranean Shredded Pork Pockets
Recipe from my Complete Freezer Cooking Bundle
Yields: 4 servings
Ingredients
• 2-pound boneless pork roast
• 1 tablespoon onion powder
• 2 teaspoons oregano
• 2 teaspoons basil
• 1 teaspoon rosemary
Materials

To Cook
2. Add all ingredients to crockpot and cook on “low” setting for 6-8 hours.
Serve on Boston Bibb lettuce with mixed greens, tomato slices, and cucumbers
or pickles.
!8
4. Sweet Potato Chipotle Chili
Recipe adapted from Cotter Crunch
Yields: 6 servings
Ingredients
• 2 small sweet potatoes (about 1/2 pound), peeled and chopped
• 2 cups broth
• 1 lb ground lean pork, beef, chicken, or turkey (I used 85% lean ground
beef)
• 14oz diced canned tomatoes, drained
• 2 cups finely chopped or riced cauliflower
• 2 chipotles in adobo sauce (chopped) plus spoonful of sauce
• 1 teaspoon salt
• 1/2 teaspoon paprika
Materials

To Cook
3. Break apart meat and serve.
Serve with fresh cilantro and avocado. 
!9
5. Mexican Beef Roast with Carrots
Yields: 6 servings
Ingredients
• 2 pounds carrots (minus the two carrots needed for recipe #2), peeled and
chopped into bite-sized pieces
• ½ teaspoon ground cumin
• ½ teaspoon red pepper flakes
• ½ teaspoon paprika
• ½ teaspoon oregano
• ½ teaspoon onion powder
Materials

To Cook
1. Thaw freezer meal overnight in refrigerator or in morning in water.
2. Add contents of freezer bag to slow cooker and cook on “low” setting for
6-8 hours.
3. Shred meat.
Serve with cauliflower rice.
!10
6. Southwestern Shredded Pork
Recipe adapted from Plaid and Paleo
Yields: 6 servings
Ingredients
• 2 pound boneless pork roast
• 4 oz can diced green chilies
• 1 teaspoon ground oregano
• 1 teaspoon salt
Materials

To Cook
8 hours.
3. Shred and mix with sauce left in crockpot.
Serve with salad (lettuce, carrots, tomatoes, guacamole).
!11
7. Chicken Cacciatore
Yields: 6 servings
Ingredients
• 24 oz jar spaghetti sauce
• 1 zucchini, chopped
• 1 green bell pepper, chopped
• 1 sweet yellow onion, chopped
• 1 tablespoon Italian Seasoning
Materials

To Cook
6-8 hours.
3. Shred chicken.
Serve with a salad (lettuce, cucumbers, and carrots).
!12
10 Whole30 Crockpot Freezer
10 Whole30 Crockpot
Freezer Meals
in 90 Minutes
FREE PRINTABLE RECIPES AND

SHOPPING LIST BELOW!
!1
Recipe List
1. Steak Italiano (also great in the Instant Pot)

2. Cool Ranch Chicken (yum!!)
3. Sausage-Stuffed Mini Sweet Peppers (omit the cheese)
4. Tuscan Chicken Stew adapted from Sweet Peas and Saffron
5. Classic Pot Roast (with homemade seasoning mix)
6. Stuffed Pepper Soup with Cauliflower Rice modified from Maria Makes
7. Lemon Chicken with Baby Spinach
8. Beef and Sweet Potato Chili (SO GOOD)
9. Shredded Chicken Enchiladas from Natasha Red (serve over sweet
potatoes)
10. Beef and Cabbage Soup from my cookbook eBooks and shared for free
below
!2
Produce
• 5 yellow onions (to save time, buy two bags of frozen diced onions) (1, 4, 6,
8, 10)
• 9oz baby spinach (1, 4, 7, 9)
• 18 cloves garlic (to save time, buy pre-peeled cloves) (1, 4, 6, 7, 10)
• 1 1/2 pounds (24oz) mini sweet peppers (3)
• 1 pound baby carrots (5)
• 6 carrots (about 3/4 pound) (4, 10)
• 2 medium tomatoes (4)
• 1 cup finely chopped or riced cauliflower (6) (or half of a 10oz frozen bag)
• 18 baby potatoes (1/2 pound) (4)
• 1 red bell pepper (6)
• 1 green bell pepper (6)
• 2 bell peppers (any color) (8)
• 1 small cabbage (1 1/2 pounds) (10)
• 1 lemon for juice (7)
Meat
• 2 pounds boneless sirloin tip steak (1)
• 2-pound boneless beef chuck roast (beef shoulder roast) (5)
• 3 1/2 pounds 85% lean ground beef (6, 8, 10)
• 6 pounds boneless skinless chicken breasts (2, 7, 9)
• 1 1/2 pounds boneless chicken breasts or chicken thighs (4)
• 1 pound ground Italian sausage (make sure it’s Whole30 compliant) (3)
Italian (read all of these labels to make sure they’re Whole30 compliant!)
• 24oz jar spaghetti sauce (3)
• 2 cans (14.5oz each) diced tomatoes (8, 10)
• 15oz can petite diced tomatoes (6)
• 6oz can tomato paste (you only need 4oz) (4, 6)
• 10oz can fire roasted tomatoes (6)
• 14.5oz can tomato puree (6)
• 2 cans (15oz each) tomato sauce (8)
!3
Canned (read all of these labels to make sure they’re Whole30 compliant!)
• 10oz can red enchilada sauce (9)
• 15oz can whole new potatoes (5)
• 2 cups chicken stock (4)
• 1 cup beef broth (5)

• 1 tablespoon Italian seasoning (1)
• 1 tablespoon plus 2 teaspoons basil (1, 6, 7)
• 2 tablespoons plus 1/2 teaspoon salt (1, 2, 4, 6, 7, 8, 9, 10)
• 1 tablespoon plus 1 3/4 teaspoon pepper (1, 2, 5, 6, 7, 10, 8)
• 1 1/2 teaspoons crushed red pepper flakes (1, 2, 8)
• 1 1/2 teaspoons ground cumin (2, 8)
• 2 teaspoons paprika (2, 5, 8)
• 2 1/2 teaspoon garlic powder (2, 8)
• 3 teaspoons onion powder (2, 5, 8)
• 2 tablespoons plus 1 1/2 teaspoon dried parsley (2, 5, 6, 7)
• 1/2 cup plus 1 teaspoon dried onion flakes (2, 5)
• 3/4 teaspoon dill (2)
• 1 teaspoon celery seed (4, 5)
• 1 teaspoon fennel seeds (4)
• 3 bay leaves (10)
Materials
• 10 gallon-sized plastic freezer bags (1- 10)
Oil and Vinegar

• 1/4 cup plus 3 tablespoons extra virgin olive oil (2, 7)
• 2 tablespoons apple cider vinegar (4)

• 1 tablespoon balsamic vinegar (4)
• 48oz (6 cups) beef broth (make sure it’s Whole30 compliant) (6, 10)
!4
1. Steak Italiano – zucchini “noodles”, fresh basil leaves
2. Cool Ranch Chicken – sautéed bell peppers and onions, diced
tomatoes, fresh cilantro, guacamole
3. Sausage-Stuffed Mini Sweet Peppers – zucchini, yellow squash, onion
4. Tuscan Chicken Stew – no side dish needed
5. Classic Pot Roast – no side dish needed
6. Stuffed Pepper Soup with Cauliflower Rice – fresh basil leaves
7. Lemon Chicken with Baby Spinach – zucchini “noodles”
8. Beef and Sweet Potato Chili – guacamole, fresh cilantro
9. Shredded Chicken Enchiladas - sweet potatoes, guacamole, cilantro
10. Beef and Cabbage Soup – salad
!5
1. Steak Italiano
Yields: 6 servings
Ingredients
• 2 pounds boneless sirloin tip steak, cubed
• 28oz can crushed tomatoes (make sure it is Whole30-compliant)
• 1 teaspoon salt
Materials

To Cook*
Serve over zucchini “noodles” and top with fresh chopped basil leaves.
*This meal can also be cooked in the Instant Pot. Pressure cook on high setting
for 25 minutes and then do a natural release.
!6
2. Cool Ranch Chicken
Yields: 6 servings
Ingredients
• Homemade taco seasoning: 1T chili powder, 1tsp pepper, and 1/2tsp of
each of the following – salt, ground cumin, red pepper
flakes, paprika, oregano, garlic powder, onion powder
• Homemade dry ranch seasoning: 1T dried parsley, 1tsp garlic powder, 1tsp
onion powder, 1tsp dried onion flakes, 3/4tsp dill, 1/2tsp pepper, and 1/2
tsp salt.
Materials

To Cook
4-6 hours.
3. Shred chicken and mix with sauce in slow cooker.
Serve over lettuce with sautéed bell peppers and onions, diced tomatoes, fresh
cilantro, and guacamole.
!7
3. Sausage-Stuffed Mini Sweet Peppers
Yields: 6 servings
Ingredients
• 1 1/2 pounds (24oz) mini sweet peppers
• 1 pound ground Italian sausage (make sure it is Whole30-compliant)
• 24oz jar spaghetti sauce (make sure it is Whole30-compliant)
Materials

2. Cut tops off peppers and remove seeds. (It’s OK if you don’t get every
single seed out.)
3. Stuff the peppers with sausage
4. Add stuffed peppers and spaghetti sauce to your freezer bag.
To Cook
2. Add contents of freezer bag to crockpot and cook on “low” for 6-8 hours.
Serve over sautéed zucchini, yellow squash, and yellow onions.
!8
4. Tuscan Chicken Stew
Recipe adapted from Sweet Peas and Saffron
Yields: 6 servings
Ingredients
• 1 1/2 pounds boneless chicken thighs (I substituted chicken breasts)
• 2 carrots, peeled and sliced
• 2 medium tomatoes, seeded and diced
• 18 baby potatoes (1/2 pound), left whole or cut in half
• 2 cups chicken stock (make sure it’s Whole30 compliant)
• 1 tablespoon tomato paste
• 1 tablespoon balsamic vinegar
• 1 teaspoon fennel seeds, crushed with side of knife
Materials

To Cook
2. Add to crockpot and cook on “low” setting for 6-8 hours.
3. Shred chicken and stir. 
!9
5. Classic Pot Roast
Yields: 4 servings
Ingredients
• 2-pound boneless beef chuck roast (beef shoulder roast), fat trimmed
• 1 pound baby carrots
• 15oz can whole new potatoes, drained (these freeze better than fresh
potatoes)
• 1/2 cup dried onion flakes
• 1/2 teaspoon parsley flakes
• 1/2 teaspoon onion powder
• 1 cup beef broth (make sure it’s Whole30-Compliant)
Materials

To Cook
3. Cook on “low” setting for 8 hours or until beef is tender and shreds easily.
This hearty meal needs no side dish!
!10
6. Stuffed Pepper Soup with Cauliflower Rice
Recipe adapted from Maria Makes
Yields: 6 servings
Ingredients
• 1 small yellow onion, chopped (1 cup)
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 15oz can petite diced tomatoes, undrained
• 10oz can fire roasted tomatoes, undrained
• 14.5oz can tomato puree
• 3oz tomato paste (1/2 of a 6oz can)
• 1 teaspoon salt
• 1 teaspoon parsley
• 1 cup finely chopped or riced cauliflower
• 2 cups beef broth (not needed until day of cooking) (Whole30-compliant)
Materials

To Cook
3. Cook on “low” setting for 6-8 hours. Break apart beef and stir.
Top with fresh chopped basil leaves.

!11
7. Lemon Chicken with Baby Spinach
Recipe from New Leaf Wellness’s freezer cookbook eBooks
Yields: 6 servings
Ingredients
• 5oz bag baby spinach
• The juice from 1 lemon
• 1 tablespoon basil
• 1 ⁄2 teaspoon pepper
• 1 ⁄2 teaspoon salt
Materials

To Cook
4. Slice or shred chicken and mix with spinach and sauce in crockpot.
Serve over zucchini “noodles”.
!12
8. Beef and Sweet Potato Chili
Yields: 6 servings
Ingredients
• 1 1/2 pounds 85% lean ground beef
• 1 yellow onion, diced
• 2 bell peppers (any color), chopped
• 2 medium-sized sweet potatoes (1 pound), peeled and diced
• 2 cans tomato sauce (15oz each)
• 14.5oz can diced tomatoes, undrained
• 1 teaspoon salt
• 1/2 teaspoon pepper (increase to 1 teaspoon for medium-heat)
Materials

To Cook
Top with guacamole and fresh cilantro.

!13
9. Shredded Chicken Enchiladas
Recipe adapted from Natasha Red
Yields: 6 servings
Ingredients
• 10oz can red enchilada sauce (make sure it’s Whole30-compliant)
• 1oz baby spinach (one handful)
Materials

To Cook
4. Shred chicken.
Serve over baked sweet potatoes and top with guacamole and fresh cilantro.
!14
10. Beef and Cabbage Soup
Recipe from New Leaf Wellness’s freezer cookbook eBooks
Yields: 6 servings
Ingredients
• 1 small cabbage (1 1/2 pounds), sliced
• 4 carrots, peeled and diced
• 14.5oz can diced tomatoes, undrained (Whole30-compliant)
• 3 bay leaves
• 1 teaspoon salt
• 32oz beef broth (4 cups) (not needed until day of cooking) (make sure it’s
Whole30-compliant)
Materials

To Cook
4. Remove bay leaves.
Serve with a salad.
!15
17 Easy and Healthy Instant Pot
Freezer Meals 
17 Easy and Healthy Instant Pot
Freezer Meals
Recipe List
1. Honey Garlic Beef and Sugar Snap Peas (from Freezer Meal Pro and shared
for free below)
3. Orange Chicken adapted from Sweet and Savory Meals
5. Healthier Pulled Pork from Sweet Peas and Saffron
6. Easy Chicken Cacciatore (only 5 ingredients!)
7. Asian Chicken Lettuce Wraps
8. Crack Chicken
9. Lazy Lasagna from Meal Plan Addict
10. Salsa Verde Chicken from The Girl on Bloor
11. Beef Stew
12. Taco Soup
13. Chicken Tortilla Soup from Kristine’s Kitchen
15. Steak Italiano
16. Vegetarian Minestrone Soup (adapted from my cookbooks and shared for
free below)
17. Chicken Enchilada Soup from The Girl on Bloor
1
For more information, visit https://TheFamilyFreezer.com
1. Honey Garlic Beef and Sugar Snap Peas
Recipe from The Family Freezer / Freezer Meal Pro
Yields: 6 servings
Ingredients
• 2 pounds boneless sirloin tip roast, fat trimmed and sliced
• 1/4 cup honey
• 2 tablespoons sesame oil
• 2 tablespoons ketchup
• 16oz bag frozen sugar snap peas (not needed until day of cooking)
Materials
• 1 gallon-sized plastic freezer bag OR circle container (I bought Betty
Crocker containers from the Dollar Tree and have also tested these ones
from Amazon.)

1. Add all ingredients to your bag/container.
2. Freeze for up to three months.
To Cook
1. Place frozen container in water to thaw enough to remove contents.
2. Add contents of container to Instant Pot.
3. Sauté 5 minutes. Flip over.
4. Pressure cook 15 minutes. Natural release.
5. Break apart meat.
6. Add 1 pound frozen sugar snap peas and pressure cook for an additional 2
minutes (make sure pressure valve is sealed).
7. Quick release.
Serve with rice.
2
Recipe from The Family Freezer
Yields: 6 servings
Ingredients
• 1 packet taco seasoning or this homemade mix:
o 1T chili powder,
o 1tsp pepper
o ½ tsp of each of the following: salt, ground cumin, red pepper flakes,
paprika, oregano, garlic powder, onion powder
• 1 packet dry ranch seasoning or this homemade mix:
o 1T dried parsley,
o 1tsp garlic powder,
o 1tsp onion powder,
o 1tsp dried onion flakes,
o 3/4tsp dill,
o 1/2tsp pepper
o 1/2 tsp salt
Materials
from Amazon.)

To Cook
5. Shred chicken and mix with sauce in pot.
Serve on soft tortillas, rice, or lettuce with your favorite taco toppings.
3
3. Orange Chicken
Recipe adapted from Sweet and Savory Meals
Yields: 6 servings
Ingredients
• 2 pounds boneless skinless chicken breasts, cut into 1-2” pieces
• 1 cup orange juice
• 1-inch fresh ginger, peeled and grated
• 1 tablespoon rice wine vinegar
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 1 tablespoon Sriracha
• 2 tablespoons cornstarch (not needed until day of cooking)
Materials
from Amazon.)

1. Add all ingredients except cornstarch to your bag/container.
To Cook
4. After cooking, select the Sauté function. In a medium-sized bowl, combine
2 tablespoons cornstarch with 2 tablespoons cold water (or orange juice for
extra flavoring) and whisk until the lumps dissolve.
5. Add the mixture to the Instant Pot and gently stir to combine.
6. Cook on Sauté function for a few more minutes, stirring gently, until the
sauce thickens.
7. Simmer for 2-3 minutes.
Serve with brown rice and steamed broccoli. 

4
Yields: 4 servings
Ingredients
• 1 cup frozen diced onion
• 3 carrots, diced
• 2 celery ribs, sliced (one cup)
• 1 teaspoon salt
• 32oz (4 cups) chicken broth (not needed until day of cooking)
Materials
from Amazon.)

1. Add all ingredients except broth and noodles to your bag/container.
To Cook
4. Add broth.
6. Shred chicken.
7. Add dry noodles and sauté for an additional 8 minutes or until noodles are
tender.
8. Serve immediately.
Serve with hard rolls and a fresh garden salad.
5
5. Healthier Pulled Pork
Recipe adapted from Sweet Peas and Saffron
Yields: 12 servings
Ingredients
• 2-lb boneless pork roast
• 13.5 oz can tomato sauce
• 1 teaspoon salt
• 1 teaspoon chipotle chili powder (I substituted paprika)
• 1/3 cup apple cider vinegar
• 1/3 cup maple syrup
Materials
from Amazon.)

To Cook
3. Sauté 5 minutes.
4. Pressure cook for 60 minutes.
5. Natural release.
6. Shred meat and mix with sauce in pot.
Serve on hamburger buns with a salad.
6
6. Easy Chicken Cacciatore
Yields: 4 servings
Ingredients
• 1 zucchini, chopped
• 1 green pepper, chopped
Materials
from Amazon.)

1. Add all ingredients except water to your bag/container.
To Cook
4. Add one cup water.
5. Pressure cook 25 minutes.
6. Natural release.
Serve with spaghetti and top with Parmesan cheese.
7
7. Asian Chicken Lettuce Wraps
Yields: 6 servings
Ingredients
• 2 pounds ground chicken
• 1 red bell pepper, diced
• 2 large carrots, grated (1 cup)
• 1/3 cup ketchup
• 1/3 cup water
Materials
from Amazon.)

To Cook
3. Sauté 5 minutes.
5. Break apart meat.
6. Sauté to remove extra liquid, if necessary.
Serve on big pieces of Boston Bibb lettuce with rice.
8
8. Crack Chicken
Ingredients
• 1/2 cup real bacon bits (they’re bigger than the pieces)
• 1/3 cup red wine vinegar
• 1 tablespoon onion powder
• 1/2 teaspoon dill
• 1/3 cup water (not needed until day of cooking)
• 4oz cream cheese (not needed until day of cooking)
Materials
from Amazon.)

1. Add all ingredients except water and cream cheese to your bag/container.
To Cook
4. Add water
6. Shred chicken.
7. Add cream cheese and add lid for 5 minutes so it has time to soften (no
need to cook).
8. Mix.
Serve on hamburger buns or rice. Top with shredded cheddar cheese, extra bacon
bits, and hot sauce. 
9
9. Lazy Lasagna
Recipe adapted from Meal Plan Addict
Yields: 6 servings
Ingredients
• 1 tablespoon dried parsley flakes
• 1 teaspoon salt
• 1 cup water
Not needed until day of cooking:
• 4 cups dry penne pasta (not needed until day of cooking)
• 1 cup shredded mozzarella (not needed until day of cooking)
• 1 cup cottage cheese (I substituted 8oz part-skim ricotta cheese) (not
needed until day of cooking)
Materials
from Amazon.)

1. Add first eight ingredients to your bag/container (ground beef - 1 cup
water).
To Cook
4. Pressure cook 30 minutes. Natural release. Break up beef.
5. Add the noodles on top of the meat and sauce mixture. Add 2 cups water
on top of the noodles. Do NOT mix. Gently press down any noodles that are
not submerged in the water.
10
To Cook (cont.)
6. Place the lid on your pot. Secure and set to sealing. Set the time to 4
minutes (high pressure).
7. When the pressure cycle is done, quick release the pressure (you don't
want the noodles to overcook).
8. Stir in the cottage cheese (or ricotta cheese).
9. Add the mozzarella on top. Replace the lid and let sit until cheese is melted.
Serve with garlic bread and a side salad. 
11
Recipe adapted from The Girl on Bloor
Yields: 4 servings
Ingredients
• 1 pound boneless skinless chicken breasts, cut into 1” pieces
• 14.4 oz bag frozen stir fry vegetables (peppers and onions)
• 15oz jar salsa verde
• 1 cup dry jasmine rice (uncooked) (I substituted wild rice because I had
some on-hand)
• 15oz can black beans, drained and rinsed (not needed until day of cooking)
Materials
from Amazon.)

1. Add all ingredients except black beans to your bag/container.
To Cook
4. Add beans.
6. Stir.
Top with fresh cilantro and sliced avocado. 
12
11. Beef Stew
Yields: 6 servings
Ingredients
• 2-lb beef chuck shoulder roast, fat-trimmed and cut into bite-sized pieces
• 1/2lb baby carrots, diced
• 2 ribs celery, diced (one cup)
• 1 cup frozen peas
• 1 bay leaf
• 48oz (6 cups) beef broth
• 14.5oz can diced new potatoes (not needed until day of cooking)
Materials
from Amazon.)

1. Add all ingredients except potatoes to your bag/container.
To Cook
5. Stir in potatoes.
6. Remove bay leaf OR serve stew with bay leaf. Whoever finds the bay leaf in
their bowl is lucky!
Serve with fresh bread. 
13
12. Taco Soup
Yields: 6 servings
Ingredients
• 1 can black beans, drained and rinsed
• 1 can light kidney beans, drained and rinsed
• 15oz jar salsa
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon salt
• 3/4 teaspoon dill
• 1/2 teaspoon cumin
• 32oz beef broth (4 cups) (not needed until day of cooking)
Materials
from Amazon.)

1. Add all ingredients except broth to your bag/container.
To Cook
4. Add broth.
5. Pressure cook 30 minutes.
14
To Cook (cont.)
6. Natural release.
Top with corn chips, shredded cheese, guacamole, and fresh cilantro. 
15
13. Chicken Tortilla Soup
Recipe adapted From Kristine’s Kitchen
Yields: 6 servings
Ingredients
• 2 teaspoons olive oil
• 4oz can diced green chiles
• 14.5oz can fire roasted diced tomatoes
• 10oz can red enchilada sauce
• 15oz can black beans, rinsed and drained
• 32oz (4 cups) chicken broth (not needed until day of cooking)
Materials
from Amazon.)

1. Add all ingredients except broth to your bag/container.
To Cook
4. Add broth.
Top with shredded cheese, sour cream, and sliced avocado. 
16
Recipe adapted from The Family Freezer
Yields: 6 servings
Ingredients
• 2 red bell peppers, chopped
• 2 medium-sized sweet potatoes (1 pound), peeled and diced
• 1 teaspoon salt
• 2 cans tomato sauce (15oz each) (not needed until day of cooking)
• 14.5oz can diced tomatoes, undrained (not needed until day of cooking)
Materials
from Amazon.)

1. Add all ingredients except tomato sauce and diced tomatoes to your bag/
container.
To Cook
4. Add tomato sauce and diced tomatoes.
5. Pressure cook for 30 minutes. Natural release.
Serve with shredded cheddar cheese and tortilla chips. 

17
15. Steak Italiano
Yields: 6 servings
Ingredients
• 2-pound boneless sirloin tip steak, cubed
• 1 teaspoon salt
• 28oz can crushed tomatoes (not needed until day of cooking)
Materials
from Amazon.)

1. Add all ingredients except crushed tomatoes to your bag/container.
To Cook
4. Add crushed tomatoes.
5. Pressure cook for 30 minutes.
6. Natural release.
Serve over egg noodles or zucchini “noodles” and top with shredded Parmesan
and mozzarella cheeses. 
18
16. Vegetarian Minestrone Soup
Recipe adapted from The Family Freezer
Yields: 6 servings
Ingredients
• 1/2lb carrots, diced (4 large carrots)
• 1 pound green beans, ends cut off and chopped (about 3 cups - I subbed
frozen)
• 3 oz baby spinach (about 3 handfuls)
• 2 tablespoons Italian seasoning
• 1 bay leaf
• 15oz can kidney beans, drained and rinsed (not needed until day of
cooking)
• 15oz cannelloni beans, drained and rinsed (not needed until day of cooking)
• 48oz (6 cups) vegetable broth (not needed until day of cooking)
• 1 cup uncooked elbow macaroni (not needed until day of cooking)
Materials
from Amazon.)

1. Add all ingredients except tomato sauce and diced tomatoes to your bag/
container.
To Cook
4. Add broth and beans.
6. Add elbow macaroni and sauté 7 minutes or until tender.
19
To Cook (cont.)
Top with Parmesan cheese and serve with garlic bread. 
20
17. Chicken Enchilada Soup
Recipe adapted from The Girl on Bloor
Yields: 4 servings
Ingredients
• 14.4 oz bag frozen stir fry vegetables (diced peppers and onions)
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 4oz can diced green chilies
• 28oz jar tomato sauce (not needed until day of cooking)
Materials
from Amazon.)

1. Add all ingredients except tomato sauce and broth to your bag/container.
To Cook
4. Add tomato sauce and chicken broth.
Serve with sour cream, shredded cheddar cheese, guacamole, and tortilla chips. 
21
Produce
• 1-inch fresh ginger (3)
• 4 celery ribs, sliced (4, 11) (I bought pre-diced)
• 1 zucchini (6)
• 1 green pepper (6)
• 3 red bell peppers (7, 14)
• 5oz baby spinach (15, 16)
• Baby carrots (I split a 16 oz bag between the four meals) (4, 7, 11, 16)
Meat
• 14 pounds boneless chicken breasts (1, 2, 3, 4, 6, 8, 10, 13, 17)
• 2 pounds ground chicken (7)
• 2-lb boneless pork roast (5)
• 2-lb beef chuck shoulder roast (11)
• 3 pounds lean ground beef (9, 12, 14)
• 2-pound boneless sirloin tip steak (15)
Cold/Dairy
• 8 oz (1 cup) orange juice (3)
Canned/Dried
• 13.5 oz can tomato sauce (5)
• 2 jars (24oz per jar) pasta sauce (6, 9)
• 8oz (1 cup) chicken broth (10)
• 1 cup dry jasmine rice (uncooked) (I substituted wild rice because I had
some on-hand) (10)
• 2 cans (15oz per can) black beans (12, 13)
• 15oz can light kidney beans (12)
• 15oz jar salsa (12)
• 2 cans (4oz per can) diced green chilies (13, 17)
• 14.5oz can fire roasted diced tomatoes (13)
• 10oz can red enchilada sauce (13)
22
Frozen
• 3 bags (12oz per bag) frozen diced onion (4, 6, 9, 11, 13, 14, 15, 16)
• 2 bags (14.4 oz per bag) frozen stir fry vegetables (peppers and onions) (10,
17)
• 4 cups frozen corn (10, 12, 13, 17)
• 1 cup frozen peas (11)
• 1 pound green beans (16)

• 1 packet taco seasoning or this homemade mix:
o 1T chili powder,
o 1tsp pepper
o ½ tsp of each of the following: salt, ground cumin, red pepper flakes,
paprika, oregano, garlic powder, onion powder
• 1 packet dry ranch seasoning or this homemade mix:
o 1T dried parsley,
o 1tsp garlic powder,
o 1tsp onion powder,
o 1tsp dried onion flakes,
o 3/4tsp dill,
o 1/2tsp pepper
o 1/2 tsp salt
• 2 tablespoons plus 1 1/2 teaspoons onion powder (1, 5, 8, 12, 14)
• 3 tablespoons plus 1 teaspoon garlic powder (1, 3, 5, 7, 8, 9, 10, 12, 13, 14, 15,
16, 17)
• 2 tablespoons plus 2 teaspoons salt (1, 4, 5, 8, 9, 10, 11, 12, 14, 15)
• 1 tablespoon plus ¼ teaspoon pepper (1, 8, 9, 11, 12, 14, 16)
• 2 teaspoons red pepper flakes (1, 7, 12, 14, 15)
• 2 1/2 teaspoons thyme (4, 11)
• 1 tablespoon plus 2 1/2 teaspoons cumin (5, 10, 12, 13, 14, 17)
• 1 teaspoon chipotle chili powder (I substituted paprika) (5)
• 1 1/2 teaspoons paprika (12, 14)
• 4 tablespoons Italian seasoning (6, 15, 16)
• 2 tablespoons parsley (8, 9)
• 1 1/4 teaspoon dill (8, 12)
• 5 tablespoons plus 1 teaspoon chili powder (5, 10, 12, 13, 14, 17)
• 2 bay leaves (11, 16)
23
Baking
• 1/4 cup brown sugar (3)
• 1 tablespoon plus 1 teaspoon honey (7, 16)
• 1/4 cup honey (1)
• 1 teaspoon sugar (17)
Oil and Vinegar

• 1/3 cup plus 2 tablespoons red wine vinegar (2, 8)
• 1 tablespoon rice wine vinegar (3)
• 1/3 cup apple cider vinegar (5)
• 1/3 cup plus 8 tablespoons olive oil (2, 3, 8, 10, 13, 17)
• 2 tablespoons sesame oil (1)
Miscellaneous
• 1/2 cup real bacon bits (8)
• 1 cup soy sauce (1, 3, 7)
• 1 cup ketchup (1, 3, 7)
• 1 tablespoon Sriracha (3)
• 1/3 cup maple syrup (5)
• 8oz (1 cup) chicken broth (10)
Materials
• 17 gallon-sized plastic freezer bag OR circle containers (1-17)

• 16oz bag frozen sugar snap peas (1)
• 4oz cream cheese (8)
• 1 cup shredded mozzarella (9)
• 1 cup cottage cheese (I substituted 8oz part-skim ricotta cheese) (9)
• 15oz can black beans (10)
• 48oz (6 cups) vegetable broth (16)
• 80oz (10 cups) chicken broth (4, 13, 17)
• 14.5oz can diced new potatoes (11)
• 2 cans (15oz per can) tomato sauce (14)
• 28oz jar tomato sauce (17)
• 14.5oz can diced tomatoes (14)
• 15oz can kidney beans (16)
• 15oz cannellini beans (16)
24
Not Needed Until Day of Cooking (cont.)
• 4 cups dry penne pasta (9)
• 1 cup uncooked elbow macaroni (16)
Suggested Side Dishes

1. Honey Garlic Beef and Sugar Snap Peas - rice
2. Cool Ranch Shredded Chicken Tacos - soft tortillas, rice, lettuce
3. Orange Chicken - brown rice and steamed broccoli
4. Chicken Noodle Soup - hard rolls and salad
5. Healthier Pulled Pork - hamburger buns and salad
6. Easy Chicken Cacciatore - spaghetti and Parmesan cheese
7. Asian Chicken Lettuce Wraps - Boston bibb lettuce and rice
8. Crack Chicken - buns or rice, shredded cheddar cheese, extra bacon bits,
and hot sauce
9. Lazy Lasagna - garlic bread and salad
10. Salsa Verde Chicken - fresh cilantro and avocado
11. Beef Stew - fresh bread
12. Taco Soup - corn chips, shredded cheese, guacamole, and fresh cilantro
13. Chicken Tortilla Soup - shredded cheese, sour cream, and sliced avocado
14. Beef and Sweet Potato Chili - shredded cheddar cheese and tortilla chips
15. Steak Italiano - egg noodles or zucchini “noodles”, Parmesan and
mozzarella cheese
16. Vegetarian Minestrone Soup - Parmesan cheese and garlic bread
17. Chicken Enchilada Soup - sour cream, shredded cheddar cheese,
guacamole, and tortilla chips
25
10 Freezer Stir Fry Packs for
the Instant Pot or Crockpot 
FREE PRINTABLE RECIPES AND

SHOPPING LIST BELOW!
For more info, visit www.NewLeafWellness.biz 1

Recipe List
1. Sweet Hawaiian Chicken/Beef with Peppers

2. Honey Garlic Chicken/Beef with Sugar Snap Peas
3. Chicken/Beef Fajitas with Peppers
4. Chicken/Beef Teriyaki with Vegetables
5. Chicken/Beef and Broccoli
Note: I made two freezer bags of each recipe (one with chicken and one with beef) for a total of 10 freezer
stir fry packs.

1. Sweet Hawaiian Chicken/Beef with Pepper Stir Fry Vegetables
Serve with rice.

Yields: 6 servings per freezer bag (I made one with chicken breasts and one with boneless sirloin tip roast.)
Ingredients for one bag:

• 2 pounds meat, fat trimmed and sliced
• 1 cup 100% apple juice
Add the day of cooking:

• 8oz can pineapple chunks in 100% juice, undrained
• 16oz bag frozen pepper stir fry vegetables
Materials:
• 1 quart-sized plastic freezer bag.
To Freeze and Cook Later:

1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by date” (which
should be three months from when you prepped the meal).
2. Add ingredients to your freezer bag.
To Cook:
Tip: Print these directions and tape to freezer bag with clear shipping tape.
Sweet Hawaiian Chicken/Beef with Pepper Stir Fry Vegetables

Use By:
To Cook In Instant Pot: To Cook In Crockpot:

1. Pour contents of freezer bag into 1. Add contents of freezer bag to
Instant Pot. (Add a little bit of crockpot with 8oz canned
water to the bag, seal, and shake to pineapple with juice and 1 pound
get any leftover seasonings out.) frozen vegetables. (If you prefer al
Add 8oz canned pineapple with dente vegetables, you can wait to
juice. add until 30-60 minutes before
2. If frozen, sauté 5 minutes. Flip serving.)
meat over. 2. Cook for 4-6 hours on low setting.
3. Pressure cook 15 minutes. Natural 3. Break apart meat and stir.
release. 4. If you waited to add vegetables,
4. Break apart meat. add now and cook additional 30-60
5. Add 1 pound frozen vegetables. minutes on low.
6. Pressure cook 1 minute (make sure
pressure valve is sealed). Quick
release.

2. Honey Garlic Chicken/Beef with Sugar Snap Peas
Serve with rice.


• ¼ cup honey
• 2 tablespoons sesame oil
• 2 tablespoons ketchup
• ¾ teaspoon salt
• ¼ teaspoon red pepper flakes

• 16oz bag frozen sugar snap peas
Materials:

To Cook:
Honey Garlic Chicken/Beef with Sugar Snap Peas

Use By:

Instant Pot. (Add a little bit of crockpot with 1 pound frozen
water to the bag, seal, and shake to vegetables. (If you prefer al dente
get any leftover seasonings out.) vegetables, you can wait to add
2. If frozen, sauté 5 minutes. Flip until 30-60 minutes before
meat over. serving.)
3. Pressure cook 15 minutes. Natural 2. Cook for 4-6 hours on low setting.
release. 3. Break apart meat and stir.
4. Break apart meat. 4. If you waited to add vegetables,
5. Add 1 pound frozen vegetables. add now and cook additional 30-60
6. Pressure cook 2 minutes (make minutes on low.
sure pressure valve is sealed).
Quick release.

3. Chicken/Beef Fajitas with Pepper Stir Fry Vegetables
Serve with soft tortillas or rice. Top with shredded cheese, guacamole, and sour cream.

• The juice from one lime (about 3 tablespoons)
• 1 teaspoon crushed red pepper flakes (medium-heat; for mild, decrease to 1/4 teaspoon or omit)
• 1 teaspoon salt

• 16oz bag frozen pepper stir fry vegetables
Materials:

To Cook:
Chicken/Beef Fajitas with Pepper Stir Fry Vegetables

Use By:

Instant Pot. (Add a little bit of water crockpot with 1 pound frozen
to the bag, seal, and shake to get vegetables. (If you prefer al dente
any leftover seasonings out.) vegetables, you can wait to add
2. If frozen, sauté 5 minutes. Flip meat until 30-60 minutes before serving.)
over. 2. Cook for 4-6 hours on low setting.
release. 4. If you waited to add vegetables, add
4. Break apart meat. now and cook additional 30-60
6. Pressure cook 1 minute (make sure
pressure valve is sealed). Quick
release.

4. Chicken/Beef Teriyaki with Stir Fry Vegetables
Serve with rice.


• ¼ cup honey
• ¼ teaspoon garlic powder

• 16oz bag frozen stir fry vegetables
Materials:

To Cook:
Chicken/Beef Teriyaki with Stir Fry Vegetables

Use By:

Instant Pot. (Add a little bit of water crockpot with 1 pound frozen
to the bag, seal, and shake to get vegetables. (If you prefer al dente
any leftover seasonings out.) vegetables, you can wait to add
2. If frozen, sauté 5 minutes. Flip meat until 30-60 minutes before serving.)
over. 2. Cook for 4-6 hours on low setting.
release. 4. If you waited to add vegetables,
4. Break apart meat. add now and cook additional 30-60
6. Pressure cook 2 minutes (make
sure pressure valve is sealed). Quick
release.

5. Chicken/Beef and Broccoli
Serve with rice.


• 1/2 cup lower sodium beef broth
• 1/2 cup lower sodium soy sauce

• 16oz bag frozen baby broccoli florets
Materials:

To Cook:
Chicken/Beef and Broccoli

Use By:

Instant Pot. (Add a little bit of crockpot with 1 pound frozen
water to the bag, seal, and shake vegetables. (If you prefer al dente
to get any leftover seasonings vegetables, you can wait to add
out.) until 30-60 minutes before
2. If frozen, sauté 5 minutes. Flip serving.)
meat over. 2. Cook for 6-8 hours on low
3. Pressure cook 15 minutes. setting.
Natural release. 3. Break apart meat and stir.
4. Break apart meat. 4. If you waited to add vegetables,
5. Add 1 pound frozen vegetables. add now and cook additional 30-
6. Pressure cook 2 minutes (make 60 minutes on low.
sure pressure valve is sealed).
Quick release.

Produce
• 2 limes for juice (3)
Meat
• 10 pounds boneless skinless chicken breasts (1-5)
• 10 pounds boneless sirloin tip roast (1-5)
Canned
• 1 cup lower sodium beef broth (5)
Baking
• 1 cup honey (2, 4)
• 8 tablespoons light brown sugar (1, 5)
Oil/Vinegar
Spices/Seasonings
• 2 tablespoons plus 2 teaspoons onion powder (1, 2, 3, 5)
• 2 tablespoons plus 1 ½ teaspoons garlic powder (1, 2, 3, 4, 5)
• 1 tablespoon plus 2 teaspoons salt (1, 2, 3, 4)
• 1 tablespoon pepper (1, 2, 4, 5)
• 1 tablespoon crushed red pepper flakes (2, 3, 4)
• 2 tablespoons chili powder (3)
• 1 tablespoon plus 1 teaspoons paprika (3)
• 2 teaspoons cumin (3)
• 1 teaspoon ground ginger (4, 5)
Miscellaneous
• 2 cups 100% apple juice (1)
• 1 cup soy sauce (2, 4)
• 1 cup lower sodium soy sauce (5)
• 4 tablespoons ketchup (2)
Materials

• 4 bags (16oz each) frozen stir fry vegetables (1, 4)
• 2 bags (16oz each) frozen sugar snap peas (2)
• 2 bags (16oz each) frozen pepper stir fry vegetables (3)
• 2 bags (16oz each) frozen baby broccoli florets (5)
• 2 cans (8oz each) pineapple chunks in 100% juice (1)
1. Sweet Hawaiian Chicken/Beef with Peppers – rice
2. Honey Garlic Chicken/Beef with Sugar Snap Peas – rice
3. Chicken/Beef Fajitas with Peppers – rice or tortillas, shredded cheese, guacamole, and sour cream
4. Chicken/Beef Teriyaki with Vegetables – rice
5. Chicken/Beef and Broccoli – rice

10 Freezer-to-Grill Chicken
Packs in 20 Minutes 
10 Freezer-to-Grill Chicken Packs
in 20 Minutes
To each freezer bag I added:
• One pound boneless chicken breasts
• One tablespoon dried herbs and seasonings
Herbs and Seasonings

• Taco Seasoning
• Onion Soup Mix
• Italian Seasoning
• Montreal Steak Seasoning
• Lemon Dill
• Chili
• BBQ
• Spinach and Herb
• Honey Garlic Chicken Marinade
- 3 cloves minced garlic, 1 tbsp honey, and a pinch of salt and pepper
• Cilantro Lime Chicken Marinade
- 1/4 cup chopped cilantro, the zest of one lime (I read that the juice
gives the outside of the chicken a tougher texture), and a pinch of
salt and pepper
To Freezer
1. Add herbs and seasonings to a freezer bag with one pound of chicken
breasts, 1/4 cup of extra virgin olive oil, and a pinch of salt.
To Cook
1. Thaw the chicken freezer packs in the refrigerator overnight or in a pan of
water before cooking.
2. Grill for 6-8 minutes or until cooked through.
1
10 Marinated Chicken Freezer
Packs for the Grill in
25 Minutes 
10 Marinated Chicken Freezer Packs for the Grill
FROM WWW.NEWLEAFWELLNESS.BIZ
To each freezer bag, add:
• 1 package boneless, skinless chicken breasts (1-2 pounds)

• 1 pinch salt
And 3 teaspoons seasoning (1 teaspoon of each):
1. Lemon Garlic - lemon zest*, rosemary, garlic powder

2. Lemon Pepper - lemon zest*, pepper, onion powder
3. Chili Lime - lime zest*, chili powder, red pepper flakes
4. Spicy Garlic Lime – lime zest*, garlic powder, pepper
5. Basic BBQ - chili powder, paprika, cinnamon
6. Mild Cajun - paprika, garlic powder, onion powder
7. Southwestern - chili powder, paprika, and cumin
8. Mediterranean - onion powder, garlic powder, parsley flakes
9. Ginger Garlic - garlic powder, onion powder, ginger
10. Italian - basil, oregano, thyme
*No need to measure one teaspoon. Add whatever comes off each piece of fruit.
Freeze for up to three months.
To Cook:
• Thaw in the refrigerator overnight or in a pan of water.
• Grill for 6-8 minutes or until chicken is cooked through.
• Enjoy!
!1
Shopping List
• Quart-sized plastic freezer bags – 10

• Boneless, skinless chicken breasts – 10 packages (1-2 pounds each)
• Olive oil – 20oz (2.5 cups)
• Lemons – 2 (for zest)
• Limes – 2 (for zest)
• Seasonings:
o Basil
o Chili powder
o Cinnamon
o Cumin
o Garlic powder
o Ground ginger
o Onion powder
o Oregano
o Paprika
o Parsley flakes
o Pepper
o Red pepper flakes
o Rosemary
o Salt
o Thyme
!2
6 Freezer Meals in One Hour 
FREEZER MEAL LIST
Two pans of lasagna roll-ups
Two pans of meatloaf
Two bags of ginger peach chicken
GROCERY LIST
MEAT
• 2 pounds of boneless, skinless chicken thighs (I subbed chicken
breasts)
REFRIGERATED
• 1 cup of 2% milk (or whatever you have on-hand)
• 8 large eggs
• 30 oz container of part-skim ricotta cheese
• 1 cup parmesan cheese
• 16 oz mozzarella cheese (about 4 cups)
PRODUCE
• 2 inches fresh ginger root
• 6 cloves garlic
SEASONINGS
• 2 tablespoons dried parsley flakes
MISC
• 2 cups of peach jam
• 2 packages of onion soup mix
• 1.5 cups of Italian-seasoned breadcrumbs
• 1 cup ketchup
• 1 teaspoon Worcheshire sauce
• Two 24 oz jars of your favorite pasta sauce
• 1lb box of lasagna noodles (you need 9 noodles for each pan, plus
extra in case any break while cooking)
• Cooking spray
SUPPLIES
• Two 8x8” baking pans (You can buy disposable if you don’t own
two)
• Two loaf pans (buy disposable if you don’t own two)
• Plastic wrap and foil to cover pans
• Two gallon-sized plastic freezer bags
SUGGESTED SIDE DISHES (can wait to buy until day of cooking)
• Salad for lasagna

• Brown rice and broccoli for ginger peach chicken
• Carrots and potatoes for meatloaf
RECIPES
Slow Cooker Ginger Peach Chicken Recipe

Yields: One gallon-sized bag of ginger peach chicken
Ingredients
• 1lb boneless, skinless chicken thighs (I subbed chicken breasts)
• 1 cup peach jam (I use this simple recipe for slow cooker peach
jam)
• 1-inch fresh ginger root, peeled and grated
• 3 cloves garlic, peeled and minced
Directions
1. Add chicken to your slow cooker.
2. In a medium-sized bowl, create sauce by adding peach jam, soy
sauce, grated ginger, and minced garlic. Stir to combine.
3. Spoon sauce over chicken.
4. Add lid and cook on “low” setting for 3-6 hours or until the chicken
shreds easily. (The cooking time will depend on the size and strength
of your slow cooker).
5. Shred chicken and return to slow cooker to mix with juice.
6. Serve!
To Freeze

until chicken is cooked through and shreds easily with a fork. Shred
chicken and serve!
Brown Sugar Meatloaf Recipe
Yields: One loaf pan of brown sugar meatloaf
Ingredients
• 1.5 pounds lean ground beef
• 1/2 cup 2% milk (or whatever you have on-hand)
• 2 large eggs
• 1 package onion soup mix
• 3/4 cup Italian-seasoned breadcrumbs
• 1 teaspoon salt
• 1/2 cup Simply Heinz ketchup
• 1/2 teaspoon Worcheshire sauce
• Cooking spray
Directions
2. Prepare 9×5″ loaf pan by coating with cooking spray and placing
two slices of bread at the bottom of the pan. (The bread will
absorb the grease from the cooked meatloaf.)
3. In a large mixing bowl, combine beef, milk, eggs, onion soup mix,
breadcrumbs, salt, pepper, and ground ginger. Spoon into
prepared pan.
4. In a small bowl, combine brown sugar, ketchup, and Worcheshire
sauce. Spread on top of meat mixture in pan.
5. Bake in preheated oven for 75 minute or until cooked through.
To Freeze
• Complete Steps 1-4, cover with layers of plastic wrap and foil, and
freeze for up to 3 months.
• To cook, bake at 350 degrees for 90min-2hours, or until cooked
through. (To shorten the cooking time, defrost the meatloaf
overnight in your refrigerator the night before you’re going to cook
it.)
Cut bread from bottom of meatloaf, and enjoy!!

Lasagna Roll-Ups
Yields: One 8x8” pan of lasagna roll-ups (9 roll-ups)
Ingredients
• 2 eggs
• 1, 15oz container of part-skim ricotta cheese
• 1/2 cup freshly shredded parmesan cheese
• 8oz mozzarella cheese, freshly shredded and divided (about 2 cups
shredded total)
• 1 teaspoon salt
• 1, 24 oz jar of your favorite pasta sauce
• 9 lasagna noodles (I recommend cooking a couple of extra
noodles in case any of the noodles break or stick together while
cooking. A 1 lb box of lasagna noodles typically contains 19-20
pieces)
Directions
1. Preheat oven to 350 degrees F.
2. Prepare 8×8″ casserole dish by spreading 1/2 cup of sauce on the
bottom of it.
3. In a large pan on your stovetop, cook lasagna noodles according
to directions on box (until the noodles are uniform in color).
4. While noodles are cooking, create cheese spread in a medium-
sized bowl by combining eggs, ricotta cheese, parmesan cheese,
half of the mozzarella cheese, parsley flakes, salt, and pepper.
5. After noodles are finished cooking, strain them and arrange them
on wax paper in assembly line. You’ll need to do this quickly before
the noodles stick together.
6. Top each noodle with 1/4 cup cheese spread and 1 rounded
tablespoon of sauce.
7. Roll-up each noodle and place in prepared pan. (It’s OK if some of
the cheese spread and sauce oozes out the sides. Since you’re
assembling on waxed paper, the clean-up with be super easy.)
8. Top roll-ups with remaining sauce and mozzarella cheese.
9. Cover with foil and bake in preheated oven for 35
minutes. Remove foil and bake for another 15 minutes, or until
cheese is melted and sauce is hot and bubbly.
10. Let stand for 5 minutes to set. Then, slice your roll-ups and serve!
To Freeze
• Complete Steps 1-8, cool to room temperature, cover with layers of
plastic wrap and foil, and freeze. (Lasagna roll-ups can be stored in
a standard freezer for up to 3 months.) To reheat, cook in a 350
degree F oven for 2 hours or until hot and bubbly. (You can cut
down on the cooking time by thawing overnight in your
refrigerator.) For more detailed info about freezer cooking, check
out my best freezer meal tips for beginners.
More info can be found on www.NewLeafWellness.biz

12 Healthy Freezer Meals for
New Moms
(made by a mom of five!) 
12 healthy freezer meals for new moms
Recipe List
1. Turkey and Black Bean Chili (crockpot)

2. Chicken Noodle Soup (crockpot)
3. Korean BBQ Chicken (crockpot)
4. Stuffed Pepper Soup (crockpot)
5. Tuscan Steak and Green Peppers (crockpot)
6. White Chicken Chili (crockpot)
7. Chicken and Sweet Potato Hash (stovetop)
8. Japanese Beef Teriyaki (stovetop)
9. Chicken Fajitas (stovetop)
10. Turkey Burger Macaroni (stovetop)
11. Zucchini “Lasagna” (oven)
12. Sausage Stuffed Mini Peppers (oven)
1
Yields: 6 servings
Ingredients
• 2 cans (14.5oz each) tomato sauce
• 2 cans (15oz each ) black beans, drained and rinsed
• 14.5oz per can petite diced tomatoes, undrained
• 1 2/3cup frozen corn (½ of a 16oz bag)
• 1 1/2 teaspoon oregano
Materials

1. Label your freezer bag with name of the recipe, cooking instructions, and
“use-by” date.
To Cook
2. Cook for 8 hours on “low” setting or until turkey is cooked through.
Serve with shredded cheddar cheese and crushed tortilla chips.
2
Yields: 6 servings
Ingredients
• 1 pound boneless skinless chicken breasts, diced
• 1/2 pound carrots, diced (about 3-4 carrots)
• 2 ribs celery, diced (one cup)
• 1 teaspoon salt
• 32oz chicken broth (not needed until day of cooking)4 cups
Materials

“use-by” date.
2. Add all ingredients except broth and noodles to your freezer bag.
To Cook
2. Pour contents of freezer bag into your crockpot and add broth.
3. Cook on "low" setting for 6-8 hours.
4. Add noodles and cook for an additional 15 minutes.
Serve with crescent rolls.
3
3. Korean BBQ Chicken
Recipe from Asian Crockpot Freezer Meals by The Family Freezer
Yields: 6 servings
Ingredients
• 1 lemon (for juice) (1/4 cup)
• 1 tablespoon sesame oil
• 1-inch fresh ginger root, peeled and grated (1 tablespoon)
• 16oz fresh coleslaw mix (grated cabbage and carrots
Materials

“use-by” date.
To Cook
2. Add contents of freezer bag to crockpot and cook on “low” setting for 4
hours in a 6-quart crockpot or 8 hours in a 4-quart crockpot.
Serve with rice. 
4
4. Stuffed Pepper Soup
Recipe from Clean Eating Crockpot Freezer Meals by The Family Freezer
Yields: 6 servings
Ingredients
• 1/2 cup dry wild rice, uncooked
• 1 green pepper, diced
• 1 red pepper, diced
• 14.5oz can tomato sauce
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 32oz beef broth (not needed until day of cooking) (4 cups)
Materials

“use-by” date.
To Cook
3. Cook on “low” setting for 6 hours in a 6-quart crockpot or 8-10 hours in a
4-quart crockpot.
Top with Parmesan cheese and serve with garlic bread.
5
5. Tuscan Steak and Green Peppers
Recipe from Clean Eating Crockpot Freezer Meals by The Family Freezer
Yields: 6 servings
Ingredients
• 2-lb sirloin tip roast, fat trimmed and sliced
• 2 green pepper, chopped
• 14.5oz can diced tomatoes, undrained
• 1 teaspoon salt
Materials

“use-by” date.
To Cook
4-quart crockpot.
Top with Parmesan cheese and serve over egg noodles.
6
Recipe from Crockpot Chicken Freezer Meals by The Family Freezer
Yields: 6 servings
Ingredients
• 16oz chicken broth (2 cups)
• 16oz jar salsa verde (Buy a “medium” or “hot” salsa if you like spicy food.)
• 1 1/2 teaspoons cumin
• 2 cans (15oz each) cannellini beans, drained and rinsed
Materials

“use-by” date.
To Cook
2. Add contents of freezer bag to slow cooker.
3. Cook on “low” setting for 4 hours in a 6-quart slow cooker or 8 hours in a
4-quart slow cooker.
4. Shred chicken and stir to combine.
Top with shredded cheddar cheese and serve with crushed tortilla chips.
7
7. Chicken and Sweet Potato Hash
Recipe from Stovetop Freezer Meals Bundle by The Family Freezer
Yields: 6 servings
Ingredients
• 2 pounds boneless skinless chicken breasts, fat trimmed and cubed
• 2 pounds sweet potatoes, peeled and diced (2 sweet potatoes)
• 3oz baby spinach (3 large handfuls)
• 1 teaspoon salt
Materials

“use-by” date.
To Cook
2. Add contents of freezer bag to large skillet, pot, or sauté pan.
3. Bring to a boil and simmer covered for 15-20 minutes, stirring occasionally,
until chicken is cooked through.
No side dish needed!
8
8. Japanese Beef Teriyaki
Recipe from Asian Crockpot Freezer Meals by The Family Freezer
Yields: 6 servings
Ingredients
• 2-lb beef top sirloin steak, thinly sliced
• 1 green pepper, sliced
• 1/4 cup rice wine vinegar
• 1-inch fresh ginger root, peeled and grated (1 tablespoon)
• 1/4 cup sesame seeds
Materials

“use-by” date.
To Cook
quart crockpot.
Serve with rice. 
9
9. Chicken Fajitas
Yields: 4 servings
Ingredients
• 1 yellow pepper, sliced
• 1 orange pepper, sliced
• 1 lime for juice
Materials

“use-by” date.
To Cook
2. Cook in large pan on stovetop for 10-15 minutes or until chicken is cooked
through and peppers are tender.
Serve with soft tortillas or rice with toppings like shredded cheddar cheese and
guacamole. 
10
10. Turkey Burger Macaroni
Recipe from Stovetop Freezer Meals Bundle by The Family Freezer
Yields: 8 servings
Ingredients
• 1 pound ground turkey, broken apart
• 4 cups tomato juice (32oz)
• 1 teaspoon ground mustard
• 1 cup dry uncooked elbow macaroni noodles (not needed until day of
cooking)
Materials

“use-by” date.
2. Add all ingredients to your freezer bag except noodles. (Break apart ground
turkey so it will be easier to cook.)
To Cook
2. Add contents of freezer bag to large skillet, pot, or sauté pan with
uncooked elbow macaroni noodles.
3. Bring to boil and simmer uncovered for 10 minutes, stirring occasionally,
until turkey is cooked through and pasta is al dente.
4. Break apart any big pieces of turkey and stir.
Top with shredded cheese and serve with a salad. 
11
11. Zucchini “Lasagna”
Recipe from Oven Freezer Meals by The Family Freezer
Yields: 6 servings
Ingredients
• 4 zucchini (1 3/4 pounds, about 4 small zucchini or 2 large)
• 1/2 cup pasta sauce
• 8oz mozzarella cheese, shredded and divided
• 15oz part-skim ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 large eggs
Materials
• 9x13" disposable or aluminum baking pan
• Lid or foil to cover

1. Cut ends off zucchini and thinly slice length-wise with a mandolin, side of
box grater, or knife (no need to peel). Split the zucchini into three equal-
sized piles with the best pieces in one pile to use on the top layer of
lasagna.
2. In a large bowl, create cheese filling by combining ricotta cheese, 1 cup of
mozzarella cheese, Parmesan cheese, eggs, parsley, salt, and pepper.
3. Add a layer of zucchini to bottom of the pan. (It’s OK if pieces overlap.)
4. Top with half of cheese filling (1 1/2 cups) and half of sauce (1/4 cup).
5. Add a second layer of zucchini and top with remaining cheese filling.
6. Add final layer of zucchini, remaining sauce, and shredded mozzarella.
7. Add lid, label, and freeze for up to three months.
To Cook
1. Pre-heat oven to 400° Fahrenheit.
2. Add frozen pan to oven and bake for 1 1/2 hours covered and then uncover
and bake for an additional 30 minutes or until the middle is 165°
Fahrenheit.

12
12. Sausage Stuffed Mini Peppers
Recipe from Oven Freezer Meals by The Family Freezer
Yields: 6 servings
Ingredients
• 16oz mini sweet peppers
• 1 pound ground sweet Italian sausage
• 8oz mozzarella cheese, shredded
Materials
• 9x13" disposable or aluminum baking pan
• Plastic wrap
• Lid or foil to cover

1. Cut tops off peppers and remove seeds. (It’s OK if you don’t get every
single seed out.)
2. Stuff the peppers with sausage and place in a 9×13ʺ baking pan.
3. Cover stuffed peppers with spaghetti sauce.
4. Top with shredded mozzarella cheese.
5. Cover dish with layers of plastic wrap and foil and freeze for up to three
months.
To Cook
1. Thaw overnight in refrigerator and then bake uncovered for 40 minutes at
350°F. (You can also skip thawing and bake frozen for 60-90 minutes.)
13
Produce
• 3 oz baby spinach (7)
• 1/2 pound carrots (2)
• 2 ribs celery (2)
• 16 oz fresh coleslaw mix (3)
• 2-inch fresh ginger root (3, 8)
• 5 lemons for juice (3
• 16 oz mini sweet peppers (12)
• 1 yellow pepper (9)
• 1 orange pepper (9)
• 1 red peppers (4)
• 4 green peppers (4, 5, 8)
• 2 pounds sweet potatoes (7)
• 4 zucchini (1 3/4 pounds) (11)
Meat
• 2-lb sirloin tip roast (5)
• 1 pound 85% lean ground beef (4)
• 2 pounds beef top sirloin steak (8)
• 7 pounds boneless skinless chicken breasts (2, 3, 6, 7, 9)
• 1 pound ground sweet Italian sausage (12)
• 2 pounds ground turkey (1, 10)
Dairy/Cold
• 2 large eggs (11)
• 16 oz mozzarella cheese (11, 12)
• 15 oz part-skim ricotta cheese (11)
• 1/2 cup grated Parmesan cheese (11)
Frozen
• 16oz bag frozen corn (1)
• 2 bags (16oz each) frozen diced onion (2, 3, 4, 5, 6, 9, 10)
14
Canned
• 2 cans (15oz each) black beans (1)
• 2 cans (15oz each) cannellini beans (6)
• 28 oz can diced tomatoes (4)
• 14.5 oz can diced tomatoes (5)
• 14.5 oz can petite diced tomatoes (1)
• 32oz (4 cups) tomato juice (10)
• 3 cans (14.5oz each) tomato sauce (1, 4)
• 16oz chicken broth (6)
• 1/2 cup pasta sauce (11)
• 24 oz jar pasta sauce (12)
• 16 oz jar salsa verde (6)
Dried
• 1/2 cup dry wild rice (4)
Baking
• 1 tablespoon cornstarch (8)
• 3/8 cup light brown sugar (3, 8)
Miscellaneous
• 3/4 cup low sodium soy sauce (3, 8)
• 4 tablespoons sesame seeds (8)
• 1 tablespoon Worcestershire sauce (10)
Oil and Vinegar

• 3 tablespoons apple cider vinegar (7, 10)
• 4 tablespoons rice wine vinegar (8)
• 1 tablespoon sesame oil (3)
• 3/8 cup extra virgin olive oil (5, 6, 7)
Seasonings
• 1 1/2 teaspoons crushed red pepper flakes (1, 3, 5, 9)
• 1 5/6 tablespoons cumin (1, 6, 9)
• 1 teaspoon ground mustard (10)
• 1 tablespoon plus 2 teaspoons Italian seasoning (4, 5)
• 1 1/2 teaspoon oregano (1)
• 1 tablespoon plus 1 teaspoon paprika (1, 9)
15
Seasonings (cont.)
• 1 tablespoon pepper (5, 7, 10, 11)
• 1 tablespoon plus 1 3/4 teaspoon salt (2, 4, 5, 7, 11)
• 1/2 teaspoon thyme (2)
• 1 tablespoon plus 1 1/2 teaspoon garlic powder (1, 3, 4, 5, 7, 8, 9, 10)
Materials
• 2 9x13" disposable or aluminum baking pans (11, 12)
• Aluminum Foil or lids (11, 12)
• Plastic wrap (11, 12)

• 32oz beef broth (4)
• 32oz chicken broth (2)
• 1 cup dry uncooked elbow macaroni noodles (10)

1. Turkey and Black Bean Chili - shredded cheddar cheese and tortilla chips
2. Chicken Noodle Soup - crescent rolls
3. Korean BBQ Chicken - rice
4. Stuffed Pepper Soup - Parmesan cheese and garlic bread
5. Tuscan Steak and Green Peppers - Parmesan cheese and egg noodles
6. White Chicken Chili - shredded cheddar cheese and tortilla chips
7. Chicken and Sweet Potato Hash - no side dish needed
8. Japanese Beef Teriyaki - rice
9. Chicken Fajitas - soft tortillas or rice with toppings like shredded cheddar
cheese and guacamole
10. Turkey Burger Macaroni - shredded cheese and salad
11. Zucchini “Lasagna” - garlic bread
12. Sausage Stuffed Mini Peppers - spaghetti
16
crockpot skillet crockpot skillet off crockpot oven
Turkey Black Chicken & Sweet Chicken Noodle Japanese Beef Off Korean BBQ Zucchini Lasagna
Bean Chili Potato Hash Soup Teriyaki Chicken
Stuffed Pepper Chicken Fajitas Tuscan Steak & Turkey Burger Off White Chicken Sausage Stuffed
Soup Green Peppers Macaroni Chili Peppers
12 Delicious Freezer Meals in
2.5 Hours 
12 Delicious Freezer Meals in 2.5 Hours
Free recipes and grocery list provided below
Recipe List (I doubled each recipe for a total of 12 meals)
1. Easy Baked Mac ‘n Cheese
2. Lasagna Roll-Ups
3. Skillet Creamy Parmesan Penne
4. Crockpot Creamy Potato Soup
5. Crockpot Black Bean Chili (modified from this recipe)
6. Baked Brown Sugar Meatloaf (small pans)
Time-Saving Tip: Prepare meals that need to be cooked before freezing (Recipes 1, 2,
and 4) before the meals that can be frozen without any cooking ahead of time. This will
give the cooked meals time to cool before placing in the freezer.
1. Easy Baked Mac ‘n Cheese
Yields: 8 servings (I doubled this recipe and made four cake pans)
Ingredients
• 1lb box of elbow macaroni
• 1 pound white New York extra sharp cheddar cheese, shredded (about 6 cups –
please shred your own for the best result) – divided
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 4 cups 2% milk (or whatever you have on-hand)
Materials
• 9”x13” aluminum or disposable casserole dish (Or two 9-inch round cake pans)
• plastic wrap
• aluminum foil

1. Cook macaroni according to directions on package.
2. Start cooking the cheese sauce by melting butter in a non-stick saucepan. (You’ll
want to use a non-stick pan so the sauce doesn’t burn and stick to the bottom of
the pan.) Add flour, salt, and onion powder and stir until it forms a paste. Add
milk and bring to a boil. Let boil for one minute or until sauce thickens.
3. Remove from heat and add 4 cups shredded cheese. Stir until cheese melts.
Combine with cooked macaroni.
4. Pour into 9×13 pan and cool.
5. Top with remaining 2 cups of shredded cheese.
6. Cover with layers of plastic wrap and foil. Fill out freezer label and stick to top.
Freeze for up to 3 months.
To Cook
2. Uncover and bake for 60-90 minutes or until mac ‘n cheese is hot and bubbly.
(To shorten cooking time, thaw overnight in refrigerator.)
Serve with steamed broccoli.
! 1!
For!more!information!visit!www.NewLeafWellness.biz!
! ! !
2. Lasagna Roll-Ups
Yields: 4-6 servings (I doubled this recipe and made two pans)
Ingredients
• 2 large eggs
• 15oz container of part-skim ricotta cheese
• ½ cup freshly shredded parmesan cheese
• 8oz mozzarella cheese, freshly shredded and divided (about 2 cups)
• 1 teaspoon salt
• 12 lasagna noodles (You only need 9, but I recommend cooking extra in case any
of the noodles break or stick together. A 1 lb box of lasagna noodles typically
contains 19-20 pieces, so if you decide to double this recipe you’ll need to buy
two.)
Materials
• 9”x9” square aluminum or disposable pan
• waxed paper
• aluminum foil

1. Prepare 9”×9″ casserole dish by spreading ½ cup of sauce on the bottom of it.
2. In a large pan on your stovetop, cook lasagna noodles according to directions on
box (until the noodles are uniform in color). Add 1-2 tablespoons olive oil to help
prevent sticking.
3. While noodles are cooking, create cheese spread in a medium-sized bowl by
combining eggs, ricotta cheese, parmesan cheese, half of the mozzarella cheese,
parsley flakes, salt, and pepper.
4. After noodles are finished cooking, strain them and arrange them on waxed paper
in assembly line. (You’ll need to do this quickly before the noodles stick together.
Rinse noodles under cold water to make them easier to pick up.)
5. Top each noodle with 1/4 cup cheese spread and 1 rounded tablespoon of sauce.
6. Roll up each noodle and place in prepared pan. (It’s OK if some of the cheese
spread and sauce oozes out the sides. Since you’re assembling on waxed paper,
the clean-up with be super easy.)
7. Top roll-ups with remaining sauce and mozzarella cheese.
8. Cover with layers of waxed paper and foil. Fill out freezer label and stick to top.
Freeze for up to 3 months.
To Cook
1. Preheat oven to 350°F.
2. Remove waxed paper.
! 2!
! ! !
3. Cover with foil and bake for 90 minutes. Uncover and bake for 30 additional
minutes or until hot and bubbly. (You can cut down on the cooking time by
thawing overnight in your refrigerator.)
Serve with salad and garlic bread.
! 3!
! ! !
3. Skillet Creamy Parmesan Penne
Yields: 6 servings (I doubled this recipe and made two bags)
Ingredients
• 16oz heavy cream (2 cups or 1 pint)
• 1 cup fresh parmesan cheese, shredded
• 1 teaspoon parsley
• 1-pound box uncooked penne pasta (about 5 cups)
• 32oz low sodium vegetable broth (not needed until day of cooking)
Materials
• 1 gallon-sized freezer bag

1. Label a gallon-sized plastic freezer bag with the name of the recipe, cooking
instructions, and use-by date (which would be 3 months from the prep date).
2. Add all ingredients to freezer bag (except broth), seal, and freeze up to three
months.
To Cook
1. Thaw.
2. Pour ingredients into a large non-stick pot, sauté pan, or skillet. Add vegetable
broth.
3. Bring to boil. Reduce heat and simmer for 10 minutes or until pasta is cooked,
stirring occasionally.
Top with toasted pine nuts and serve with a salad.
! 4!
! ! !
4. Crockpot Creamy Potato Soup
Ingredients
• 3 pounds russet potatoes, peeled and cut into 1-inch chunks (about 9 small
potatoes)
• 4 medium-sized stalks of celery, diced (about 1 cup)
• 2 small yellow onions, diced (about 2 cups)
• 8oz frozen broccoli florets
• 12oz can of evaporated milk with vitamin A (not needed until day of cooking)
• 4 cups low-sodium vegetable broth (not needed until day of cooking)
Materials

2. Add all ingredients to your freezer bag (except evaporated milk, vegetable broth,
and water). To keep potatoes from browning, chop them last and add them to the
top of your freezer bag. (NOTE: Some people have told me that raw potatoes turn
black in their freezer so I parboiled the potatoes for my friend’s freezer bag by
peeling them, chopping them, and boiling for 3-5 minutes. Cool before freezing. I
froze mine raw because it never seems to be a problem for me.)
3. Remove as much air from freezer bag as possible, seal, and lay flat in your
freezer.
To Cook
1. Pour contents of freezer bag into your crockpot and add vegetable broth and
water. (Since this recipe contains raw potatoes, I do not recommend thawing it.
It is a meat-free dish, so adding it to your slow cooker raw is perfectly safe.)
2. Cook in slow cooker on “low” setting for 8 hours or until potatoes are soft.
3. Stir in evaporated milk and continue to cook 5 minutes or until heated through.
4. Mash some of the potatoes by hand (optional).
Serve with your favorite baked potato toppings, like shredded cheddar cheese, green
onions, and chopped bacon.
! 5!
! ! !
5. Crockpot Black Bean Chili
Recipe modified from New Leaf Wellness
Ingredients
• 1 can of petite diced tomatoes (14.5oz), undrained
• 1 tablespoon light brown sugar (optional)
• 1 ½ teaspoon ground oregano
Materials
• 1 gallon-sized freezer bag

1. Label a gallon-sized plastic freezer bag with the name of the recipe, cooking
instructions, and use-by date (which would be 3 months from the prep date).
2. Add all ingredients to freezer bag, seal, and freeze up to three months.
To Cook
4. Thaw.
5. Cook on “low” setting in slow cooker for 6-8 hours.
Serve with shredded cheese and tortilla chips.
! 6!
! ! !
6. Baked Brown Sugar Meatloaf
Yields: 6 servings (I doubled this recipe and made three small pans, 8 x 3 7/8 x 2 15/32”
each)
Ingredients
• 1 ½ pounds lean ground beef
• ½ cup 2% milk (or whatever you have on-hand)
• 2 large eggs
• 1 package onion soup mix
• ¾ cup Italian-seasoned breadcrumbs
• 1 teaspoon salt
• ¼ cup light brown sugar
• ½ cup Simply Heinz ketchup
• ½ teaspoon Worcestershire sauce
• Cooking spray
Materials
• 9”x5” loaf pan
• Plastic Wrap
• Aluminum foil

1. Prepare 9”×5” loaf pan by coating with cooking spray and placing two slices of
bread at the bottom of the pan. (The bread will absorb the grease from the
cooked meatloaf.)
2. In a large mixing bowl, combine beef, milk, eggs, onion soup mix, breadcrumbs,
salt, pepper, and ground ginger. Spoon into prepared pan.
3. In a small bowl, combine brown sugar, ketchup, and Worcestershire
sauce. Spread on top of meat mixture in pan.
4. Cover with layers of plastic wrap and foil. Add freezer label and freeze for up to 3
months.
To Cook
1. Preheat oven to 350° F.
2. Uncover and bake for 90 minutes to 2 hours, or until middle is cooked
through. (To shorten the cooking time, defrost the meatloaf overnight in your
refrigerator the night before you’re going to cook it.)
Cut bread from bottom of meatloaf and enjoy!
Serve with green beans and stuffing.
! 7!
! ! !
Produce
• 6 pounds russet potatoes (about 18 small potatoes) (4)
• 8 medium-sized stalks of celery (about 2 cups) (4)
• 4 small yellow onions (about 4 cups) (4)
• 20 garlic cloves (2 bulbs) (3, 4, 5)

• 7 teaspoons salt (1, 2, 3, 6)
• 2 tablespoons + 2 tsp dried parsley flakes (2, 3)
• 3 ½ teaspoons pepper (2, 3, 4, 6)
• 2 tablespoons paprika (5)
• 2 tablespoons chili powder (5)
• 4 teaspoons ground cumin (5)
• 3 teaspoons ground oregano (5)
• ½ teaspoon crushed red pepper flakes (5)
• ½ teaspoon ground ginger (6)
• 2 packages onion soup mix (6)
Meat/Cold
• 9 cups 2% milk (72 ounces or 2 quarts) (1, 6)
• 2 pounds white New York extra sharp cheddar cheese (32oz) (1)
• 2 sticks unsalted butter (1)
• 8 large eggs (2, 6)
• 2 containers (15oz each) part-skim ricotta cheese (2)
• 3 cups freshly shredded parmesan cheese (2, 3)
• 16oz mozzarella cheese (2)
• 32oz heavy cream (4 cups or 1 quarts) (3)
• 5 pounds lean ground beef (5, 6)
• 3 1/3 cup frozen corn (1lb bag) (5)
• 16oz bag frozen broccoli florets (4)
Italian
• 2 boxes (1lb each) elbow macaroni (1)
• 2 jars pasta sauce (24oz each) (2)
• 24 lasagna noodles (2 boxes) (2)
• 2 boxes (1lb each) dry uncooked penne pasta (3)
• 2 cans of petite diced tomatoes (14.5oz) (5)
• 2 cans of tomato sauce (28oz each) (5)
! 8!
! ! !
Baking
• 1 cup all-purpose flour (1)
• ½ cup + 2 tablespoons light brown sugar (5, 6)
• Cooking spray (6)
Materials
• Two 9”x13” aluminum or disposable casserole dishes (or four 9-inch round cake
pans)
• Two 8”x8” lasagna pans
• Two 9”x5” loaf pans
• Aluminum foil
• Plastic wrap
• Waxed paper
Miscellaneous
• 64oz low sodium vegetable broth (3)
• 4 cans of black beans (15oz each) (5)
• 4 pieces of bread (6)
• 1 ½ cups Italian-seasoned breadcrumbs (6)
• 1 cup Simply Heinz ketchup (6)
• 1 teaspoon Worcestershire sauce (6)

• 2 cans evaporated milk with vitamin A (12oz each) (4)
• 8 cups low-sodium vegetable broth (4)
1. Easy Baked Mac ‘n Cheese – steamed broccoli
2. Lasagna Roll-Ups – salad and garlic bread
3. Skillet Creamy Parmesan Penne – pine nuts and salad
4. Crockpot Creamy Potato Soup – shredded cheddar cheese, green onions, and
chopped bacon
5. Crockpot Black Bean Chili – shredded cheese and crushed tortilla chips
6. Baked Brown Sugar Meatloaf – green beans and stuffing
! 9!
! ! !
Healthy Crockpot Freezer
Meals from Costco 30 Meals in
3 Hours 
Crockpot Freezer Meals From Costco
30 Meals in 3 Hours
Recipes (Make 3 of each for a total of 30 meals) Page Number
1. Red Pepper Chicken 1
2. Honey Sesame Chicken 2
3. Black Bean Chili 3
4. Meatball Vegetable Soup 4
5. Crockpot Meatballs in Sauces 5
6. Sweet and Sour Meatballs 6
7. Italian Chicken 7
8. Hamburger Veggie Soup 8
9. Taco Chicken Soup from New Leaf Wellness 9
10. Korean Potstickers Stirfry from New Leaf Wellness 10
Grocery List 11
Printable Freezer Bag Labels 13
1. Red Pepper Chicken
Yields: 4 servings per freezer bag (I made 3)
Ingredients For Each Bag

• 2 medium-sized red bell peppers, sliced (about 3 cups)
• ¼ cup extra virgin olive oil
• ½ teaspoon black pepper
• 1 ½ pounds boneless, skinless chicken breasts (one pouch)
Materials

“use-by” date.
To Cook
2. Pour contents of freezer bag into your crockpot.
3. Cook for 4-6 hours on “low” setting or until chicken is cooked through.
Shred chicken and serve on tortillas.
For more information visit www.NewLeafWellness.biz 1"

Recipe adapted from Damn Delicious

• 1 small onion, diced (1 cup)
• ½ cup honey
• ½ cup soy sauce
• ¼ cup ketchup
• 1 ½ pounds boneless, skinless chicken breasts
Materials

“use-by” date.
To Cook
Top with sesame seeds and serve with rice and steamed broccoli.

3. Black Bean Chili

• 1 can corn, rinsed
• 1 ½ teaspoons ground oregano
• 1 pound ground beef (I split a 4-pound package between the 3 freezer bags)
Materials

“use-by” date.
To Cook
3. Cook for 8 hours on “low” setting.
4. Break apart ground beef.
Serve with cornbread.



• 1 can green beans, rinsed
• 24oz jar of pasta sauce (about 2.5 cups)
• 1 pound frozen meatballs (about 4 handfuls)
Materials

“use-by” date.
To Cook
2. Pour contents of freezer bag into your crockpot and add beef broth.
3. Cook for 6 hours on “low” setting or until vegetables are soft.

5. Crockpot Meatballs in Sauce

• 1 ½ pounds frozen meatballs (about 6 handfuls)
Materials

“use-by” date.
To Cook
3. Cook for 6-8 hours on “low” setting or until meatballs are heated through and
tender.

6. Sweet and Sour Meatballs
• 2 sweet peppers, roughly chopped

• 1 pound frozen pineapple chunks (I split a 4-pound bag between the 3 freezer
bags and put 4 cups in each bag)
• ¼ cup light brown sugar
• 3 tablespoons rice wine vinegar or apple cider vinegar
• 1 ½ pounds frozen meatballs (about 6 handfuls)
Materials

“use-by” date.
To Cook
3. Cook for 6-8 hours on “low” setting or until peppers and onions are tender.
Serve with rice.

7. Italian Chicken

• 5oz fresh baby spinach (about 2 big handfuls) (I split a 16oz container between
the 3 freezer bags)
• 1 ½ pounds boneless skinless chicken breasts
Materials

“use-by” date.
To Cook

8. Hamburger Vegetable Soup

• 1 can green beans, rinsed
• 14.5oz can of diced tomatoes, undrained
• 1 bay leaf
• 1 pound ground beef (I split a 4-pound package between the 3 freezer bags)
Materials

“use-by” date.
2. Add all ingredients to your freezer bag except beef broth.
To Cook
crockpot.
4. Remove bay leaf, break apart ground beef, and stir.

9. Taco Chicken Soup

• 1 can corn
• 1 can black beans, drained and rinsed (I split 2 cans between the 3 freezer bags)
• 2 cans diced tomatoes (14.5oz each), undrained (I split 5 cans between the 3
freezer bags)
• 1/2 teaspoon cumin
• 1 ½ pounds boneless skinless chicken breasts (1 pouch)
Materials

“use-by” date.
To Cook
2. Pour contents of freezer bag into your crockpot and add chicken broth.
3. Cook for 6-8 hours on “low” setting.
4. Shred chicken.
Serve with shredded cheese and tortilla chips.

10. Korean Potstickers Stir Fry

• 1 1/3 pounds organic potstickers (I split two 2-pound bags between the 3 freezer
bags)
• 2 pounds stir fry vegetables blend (I split a 5.5 pound bag between the 3 freezer
bags)
• 2 tablespoons rice wine vinegar or apple cider vinegar
• 2 tablespoons sesame oil (not needed until day of cooking)
Materials

“use-by” date.
2. Add all ingredients (except sesame oil) to your freezer bag.
To Cook in the Crockpot

2. Pour contents of freezer bag into your crockpot with sesame oil.
3. Cook for 4-6 hours on “low” setting.
To Cook in a Skillet
2. Pour contents of freezer bag into a large non-stick pan or skillet with sesame oil.
3. Pan fry over medium-high heat for 10 minutes, stirring occasionally, or until
vegetables and potstickers are tender.
Top with sesame seeds and serve with rice.

Grocery List for all 30 Meals
Note: The number next to each ingredient corresponds to its recipe number. I spent a total of
$279.62. (Prices listed below in turquoise. If no price is listed, I had it on-hand in my pantry.)
Produce
• 21 small onions (about 8/9 pounds or 21 cups diced) (1, 2, 4, 6, 7, 9, 8) (I bought

a 10-pound bag $5.99)
• 6 sweet peppers, any color (6) (I bought a pack with 2 red, 2 orange, 2 yellow
$6.99)
• 6 medium-sized red bell peppers (1) $6.49
• 15oz fresh baby spinach (7) (I bought a 1lb container (16oz) $4.49)
Meat
• 18 pounds boneless skinless chicken breasts (1, 2, 7, 9) (I bought 4 packages with

3 pouches of organic chicken each $92.72)
• 6 pounds ground beef (3, 8) (I bought 8 pounds total – 2 packages with 3
pouches of organic ground beef each $39.98)
Frozen
• 12 pounds frozen meatballs (4, 5, 6) (Two 6-pound bags $33.18)

• 4 pounds organic potstickers (10) (Two 2-pound bags $17.98)
• 6 pounds stir fry vegetables blend (10) (I bought a 5.5 pound bag $7.99)
• 3 pounds frozen pineapple chunks (6) (I bought a 4-pound bag $6.59)
Canned
• 12 cans of organic tomato sauce (15oz each) (3, 7) $7.99

• 3 jars of pasta sauce (24oz each) (4) $7.29
• 3 jars of pasta sauce (45oz each) (5) $7.29
• 9 cans of organic diced tomatoes (14.5oz each) (8, 9) (I bought an 8-pack of
14.5oz cans and split them between the recipes $6.49)
• 9 cans of black beans (15oz each) (3, 9) (I bought an 8-pack of 15oz cans and split
them between the recipes $5.99)
• 6 cans of green beans (4, 8) (I bought a 12-pack of 14.5oz cans $7.89)
• 12 cans sweet yellow corn (3, 4, 8, 9) (I bought a 12-pack of 15.25oz cans $7.49)
Miscellaneous
• 1 ½ cup extra virgin olive oil (1, 2, 7)

• 15 tablespoons rice wine vinegar or apple cider vinegar (6, 10)
• Almost 3 cups soy sauce (about 20oz) (2, 6, 10)
• 3/4 cup ketchup (2) (I bought a 3-pack $6.79)

Spices

• 3 tablespoons and 1.5 teaspoons ground cumin (3, 9)
• 9 teaspoons garlic powder (1, 2, 3, 6, 7, 9, 10)
• 3 teaspoons ground ginger (6, 10)
• 3 tablespoon Italian seasonings (7)
• 4 ½ teaspoons dried oregano leaves (3)
• 3 tablespoons paprika (3)
• 3 ¾ teaspoons pepper (1, 2, 8)
• 6 teaspoons crushed red pepper flakes (1, 2, 3, 7, 9)
• 3 teaspoon dried rosemary (8)
• 3 ¾ teaspoons salt (1, 7, 8)
• 6 teaspoons dried thyme (8)
Baking
• 3/4 cup honey (2)

• 1 1/2 cup light brown sugar (6, 7, 10)
• 9 tablespoons cornstarch (6, 10)
Materials

• Measuring cups and spoons
• Cutting board and knife
• Colander to rinse canned beans and vegetables
Not Needed until Day of Cooking
• 12 cups chicken broth (96oz) (9)

• 24 cups beef broth (192oz) (4, 8)
1. Red Pepper Chicken – tortillas
2. Honey Sesame Chicken – rice and steamed broccoli
3. Black Bean Chili – cornbread
4. Meatball Vegetable Soup – fresh bread
5. Crockpot Meatballs in Sauce – spaghetti
6. Sweet and Sour Meatballs – rice
7. Italian Chicken – spaghetti
8. Hamburger Veggie Soup – garlic bread
9. Taco Chicken Soup – shredded cheese and tortilla chips
10. Korean Potstickers Stirfry – sesame seeds and rice

12 Crockpot Freezer Meals
from Costco in 75 Minutes 
12 CROCKPOT FREEZER MEALS FROM COSTCO
GROCERY LIST & RECIPES
RECIPE LIST
Three freezer bags of Crockpot Turkey and Black Bean Chili
Three freezer bags of Crockpot Tomato Turkey and Veggie Soup
Three freezer bags of Crockpot Red Pepper Chicken
Three freezer bags of Crockpot Honey Sesame Chicken

MEAT
• 9 pounds of boneless, skinless chicken breasts (You can sub chicken thigh,
which are cheaper and more juicy, but my husband doesn’t like them)
• 6 pounds of ground turkey
PRODUCE
• 9 small onions
• 6 red peppers (I used a mix of red, orange, and yellow peppers)
• 12 garlic cloves
• 3 pounds of carrots
• 3 pounds of zucchini (about 8 small zucchinis)
FROZEN
• 1 pound bag of frozen corn
SEASONINGS
• 3 tablespoons paprika
• 3 tablespoons ground cumin
• One jar of minced garlic (You need 15 teaspoons. You can also sub 30
fresh cloves or 2.25 teaspoons dried garlic powder)
CANNED
• 28oz can of tomato sauce x6 (I bought a box of 12 cans, 15oz each)
• 15oz can of black beans x6
• 15oz can of cannellini beans x3
MISC
• 1.5 cups honey
• 1.5 cups low sodium soy sauce
• .75 cup ketchup
• 1.5 cups and 1 tablespoon extra virgin olive oil

• Side dishes, optional (For example, I bought frozen garlic bread and
microwaveable organic brown rice quinoa mix at Costco.)
RECIPES
Crockpot Turkey and Black Bean Chili

Yields: One bag of Turkey and Black Bean Chili with six servings (I tripled this
recipe and made three bags)
INGREDIENTS
• 1.25 cups frozen corn (I split a one pound bag between the 3 bags)
• 1 teaspoon of minced garlic (I used jarred minced garlic, but you can sub
2 minced fresh cloves or 1/4 teaspoon garlic powder)
MATERIALS
PREP
2. To your freezer bag, add all ingredients. (Add the turkey to the bag last,
so it’s the first ingredient poured into your crockpot.)
your freezer.
COOK
and cook on “low” setting for 8 hours, or until
3. Break apart ground turkey and serve!
Crockpot Tomato Turkey and Veggie Soup
Yields: One bag Tomato Turkey and Veggie Soup with six servings (I tripled this
recipe and made three bags)
INGREDIENTS
• 28oz can of tomato sauce (I used two 15oz cans)
• 1 can of cannellini beans (15oz), drained and rinsed
• 3 large carrots, peeled and sliced (I split 2 pounds between 3 bags)
• 1 lb zucchini, cut into bite-sized pieces (3-4 small zucchinis)
MATERIALS
PREP
2. To your freezer bag, add all ingredients. To save time, cut all carrots and
zucchinis at once and split between bags. (No need to measure – just
split as evenly as possible.) Add the turkey to the bag last, so it’s the first
ingredient poured into your crockpot.
your freezer.
COOK
2. The morning of cooking, add contents of freezer bag to crockpot with
four cups of water and cook on “low” setting for 8 hours, or until carrots
are soft.
3. Break apart ground turkey and serve!
Crockpot Red Pepper Chicken
Yields: One bag of Red Pepper Chicken with four servings (I tripled this recipe
and made three bags)
INGREDIENTS
• 1.5 pounds boneless, skinless chicken breasts
• 2 medium-sized red bell peppers, sliced (about 3 cups)
• 2 teaspoons of minced garlic (I used jarred minced garlic, but you can
sub 4 minced fresh cloves or 1/2 teaspoon garlic powder)
MATERIALS
PREP
your freezer.
COOK
and cook on “low” setting for 4-6 hours, or until chicken is cooked through.
3. Serve!
Crockpot Honey Sesame Chicken
Modified from Damn Delicious
http://damndelicious.net/2013/11/02/slow-cooker-crockpot-honey-sesame-chicken/
Yields: One bag of Honey Sesame Chicken with four servings (I doubled this
INGREDIENTS
• 1 small onion, diced (about 1 cup)
• 1/2 cup honey
• 1/4 cup ketchup
• 1.5 pounds boneless, skinless chicken breasts
• Sesame seeds, optional (not needed until day of cooking)
MATERIALS
PREP
2. To your freezer bag, add all ingredients. Add chicken to the freezer bag
last so it’s the first ingredient poured into your crockpot.
your freezer.
COOK
4. Top with sesame seeds.

6 Crockpot Freezer Meals From
Aldi in 40 Minutes 
6 Crockpot Freezer Meals from Aldi in 40 Minutes
Two freezer bags of Crockpot Cranberry Chicken
Two freezer bags of Crockpot Italian Chicken
Two freezer bags of Crockpot Tomato Beef Veggie Soup

MEAT
PRODUCE
• 2 pounds baby carrots
• 6 small onions
FROZEN
• Bag of frozen chopped green beans x2
SEASONINGS
• 2 teaspoons dried oregano leaves
• 1 teaspoon salt
• 1 teaspoon red pepper flakes
• 1 teaspoon black pepper
CANNED
• 15oz can of cannellini beans (white kidney beans) x2
• 14oz can of whole cranberry sauce x2
MISC
• 3/4 cup honey
• 24 oz jar of pasta sauce x2 (I bought Aldi’s organic tomato basil)

• 8 cups of chicken broth (I bought 2 cartons)
• Side dishes, optional (I bought frozen garlic bread for the soup, green beans
and brown rice for the cranberry chicken, and spaghetti for the Italian
chicken – I’ll buy fresh produce to make a salad the day-of serving.)
RECIPES
Crockpot Cranberry Chicken

Yields: One bag of cranberry chicken with six servings (I doubled this recipe and
made two bags.)
INGREDIENTS
• 14oz can whole cranberry sauce
• 2 tablespoons balsamic vinegar
MATERIALS
PREP
freezer.
COOK
Yields: One bag of Italian chicken with six servings (I doubled this recipe and made
two bags.)
INGREDIENTS
• 1/4 cup honey
MATERIALS
PREP
freezer.
COOK
Crockpot Tomato Beef Veggie Soup
Yields: One gallon-sized bag of tomato beef veggie soup with six servings. (I
INGREDIENTS
• 1 pound of baby carrots, cut into bite-sized pieces
• 1 bag of frozen chopped green beans
• 1 can cannellini beans (white kidney beans), rinsed and drained
MATERIALS
PREP
2. To your freezer bag, add all ingredients. Add ground beef to the freezer bag
last so it’s the first ingredient poured into your crockpot.
freezer.
COOK
2. The morning of cooking, pour contents of freezer bag into your crockpot with
4 cups of chicken broth.
3. Cook on “low” setting for 8 hours, or until beef is cooked through and carrots
are soft.
4. Break apart ground beef and serve.

Meals from Trader Joes in
65 Minutes 
Healthy Crockpot Freezer Meals from Trader Joe’s
8 meals in 65 minutes
Free printable recipes, grocery list, and freezer labels below

Recipe List
1. Cherry Pork Loin with Sweet Potatoes

2. Stuffed Peppers with Ground Turkey
3. Italian Sausage with Peppers and Onions
4. Meatball Soup with Tons of Veggies
I doubled each recipe and made eight meals.
If you’re new to crockpot freezer meals, here how I made them:
1. I bought the groceries ahead of time, printed the recipes, and labeled my freezer
bags (I used the sticker labels in the free recipe/grocery list above).
2. I set up my freezer bags in these baggy stands so they wouldn’t fall over while I
was filling them (not necessary, but helpful).
3. I added all the frozen veggies to the freezer bags (no need to measure the ones
that are split between two bags – just eyeball half the bag when you’re dumping it
in).
4. I peeled and chopped all the fresh veggies and added them to the freezer bags.
(If you cut all the onions at once, you need to dice four of them, slice two of them,
and chop two.)
5. Then, I focused on one recipe at a time and added its oils, garlic, and spices so
they wouldn’t get lost at the top or bottom of the bag.
6. Last, I took the meat from the fridge and added it to the tops of the bags so it
would be the first ingredient dumped into the crockpot when cooking.
7. I also saved the stuffed peppers for the very end because their filling is mixed in
a bowl instead of layered in a bag like the other meals.
Seal and freeze for up to three months. So easy!
$
$ $
For$more$info,$visit$www.NewLeafWellness.biz$ 1$
$ $ $
1. Cherry Pork Loin with Sweet Potatoes
Yields: 4 servings per freezer bag (I made two bags)
Ingredients in Each Bag

• 1-2 pound boneless pork tenderloin
• 1 pound sweet potatoes, peeled and cut into 1-inch pieces
• 1 sweet yellow onion, peeled and chopped
• 8oz frozen pitted dark sweet cherries (half of a 16oz bag)
Materials

“use-by” date.
To Cook
3. Cook on low setting for 6 hours in a 6-quart crockpot or 8-10 hours in a 4-quart
crockpot.
Serve with green beans.

$ $
$ $ $
2. Stuffed Peppers with Ground Turkey

• 1 yellow onion, peeled and diced
• 4 green or red bell peppers, tops cut off and cleaned (If you want, you can dice
the tops and mix with turkey to stuff the peppers)
• 25oz jar marinara sauce (reserve 2T)
• 1 tablespoon olive oil (not needed until day of cooking)
Materials

1. Label your gallon-sized freezer bag with the name of the recipe, cooking
instructions, and “use-by” date.
2. In large bowl, mix ground meat, onion, garlic, and 2 tablespoons of marinara
sauce.
4. Add remaining sauce to a quart-sized plastic freezer bag, seal, and place inside
gallon-sized bag with stuffed peppers.
To Cook
2. Place peppers in an olive-oil-coated crockpot and top with sauce.
crockpot.
Serve with rice.

$ $
$ $ $
3. Italian Sausage with Peppers and Onions

• 1 container of sweet Italian pork sausage (with 5 links)
• 16oz bag frozen red, yellow, and green bell pepper strips
• 1 sweet yellow onion, peeled and sliced
Materials

“use-by” date.
To Cook
crockpot.
Serve sausage, peppers, and onions with a slotted spoon onto sub rolls.
$ $ $
4. Meatball Soup with Tons of Veggies

• 16oz bag frozen mini meatballs
• 1/2 of a 16oz bag frozen peas
• 1/2 of a 16oz bag frozen corn
• 1/2 of a 16oz bag frozen chopped spinach
• 1/2 pound carrots, peeled and diced
• 1 sweet yellow onion, peeled and diced
• 1 bay leaf
• 4 cups low sodium beef broth (not needed until day of cooking)
Materials

“use-by” date.
2. Add all ingredients to your freezer bag except beef broth.
To Cook
crockpot.
4. Remove bay leaf and stir.
Serve with fresh Italian bread.

$ $
$ $ $
Grocery List for All Eight Meals
Produce
• 2 pounds sweet potatoes (I bought a 2-pound bag) (1)
• 8 yellow onions (I bought two 2-pound bags of organic onions) (1-4)
• 18 cloves garlic (I bought a bag of “premium peeled” garlic cloves) (1-3)
• 8 green or red bell peppers (I bought green because they were cheaper) (2)
• 1 pound carrots (4)
Meat
• Two 1-2 pound boneless pork tenderloins (each of mine weighed 1.25 pounds)
(1)
• 2 pounds of ground turkey (2)
• 2 containers of sweet Italian pork sausage (5 links in each) (3)
Frozen
• Two 160z bags of mini meatballs (I bought two 20oz bags of Trader Joe’s party
size mini meatballs) (4)
• 16oz bag frozen pitted dark sweet cherries (1)
• Two 16oz bags of frozen red, yellow, and green bell pepper strips (3)
• 16oz bag frozen chopped spinach (I bought Trader Joe’s organic) (4)
• 16oz bag frozen corn (I bought Trader Joe’s organic) (4)
• 16oz bag frozen peas (4)
Seasonings/Spices
• 6 teaspoons (2 tablespoons) dried thyme (1, 4)
• 2 teaspoons dried rosemary (4)
• 1 teaspoon salt (4)
• 1 ½ teaspoons pepper (1, 4)
• 1 teaspoon oregano (3)
Miscellaneous
• ¾ cup (12 tablespoons) olive oil (1, 2, 3)
• Two 25oz jars marinara pasta sauce (I bought Trader Joe’s organic tomato basil
marinara sauce) (2)
• 8 gallon-sized plastic freezer bags (1-4) (Not sold at Trader Joe’s)
• 2 quart-sized plastic freezer bags (2) (Not sold at Trader Joe’s)
Not Neeeded Until Day of Cooking

• 8 cups low sodium beef broth (4)
1. Cherry Pork Tenderloin with Sweet Potatoes – green beans
$ $ $
2. Stuffed Peppers with Ground Turkey – rice
3. Italian Sausage with Peppers and Onions – rolls
4. Meatball Soup with Tons of Veggies – fresh Italian bread
$
$
$ $ $
10 Healthy Freezer Crockpot
Meals from Walmart in
90 Minutes 
10 Healthy Crockpot Freezer Meals
from Walmart
New Leaf Wellness
Page Number
Printable Grocery List 2
Recipes
1. Turkey Sausage Vegetable Soup 4
2. BBQ Chicken Legs 5
3. Turkey Sausage and Peppers 6
4. Cool Ranch Shredded Chicken Tacos 7
5. Italian Wedding Soup with Turkey Meatballs 8
6. Stuffed Peppers 9
7. Shredded Buffalo Chicken 10
8. Beef and Black Bean Chili 11
9. Honey Sesame Chicken 12
10. Italian Chicken with Baby Spinach 13
Printable Freezer Meal Labels 14

Grocery List for All 10 Recipes
Produce
• 7 small yellow onions (I bought a 3-pound bag of organic yellow onions)
(1, 3, 5, 6, 8, 9, 10)
• 15oz fresh baby spinach (1, 5, 10) (I bought a 16oz container of organic
baby spinach)
• 8 green bell peppers (3, 6, 8)
Meat
• 1 pound Italian ground turkey (1)
• 1 package sweet Italian turkey sausage (3)
• 1 ½ pounds fresh chicken drumsticks (2) (I bought organic)
• 6 pounds boneless skinless chicken breasts (4, 7, 9, 10) (I bought 4
packages organic chicken breasts)
• 2 pounds 85% lean ground beef (6, 8) (I bought grass-fed beef)
Cold/Dairy
• 4 tablespoons unsalted butter (7)
Frozen
• 28oz bag frozen turkey meatballs (pork meatballs also work well) (5)
Canned
• 15oz can red kidney beans (1) (I bought organic)
• 2 cans black beans (15oz each) (8) (I bought organic)
• 2 jars marinara sauce (24oz each) (1, 6) (I bought a 45oz jar of Prego
Traditional and split between the two recipes)
• 6oz can tomato paste (2)
• 2 cans (28oz each) tomato sauce (8, 10)
Spices/Seasonings
• ½ teaspoon basil (3)
• 3 tablespoons chili powder (2, 4, 8)
• 1 tablespoon plus ½ teaspoon ground cumin (4, 8)
• ¾ teaspoon dill (4)
• 2 tablespoons plus ¾ teaspoon garlic powder (2, 3, 4, 6, 8, 9, 10)
• 1 teaspoon garlic salt (5)
• 1 tablespoon Italian seasonings (10)
• 1 teaspoon Montreal steak seasoning (5)
• 1 teaspoon dried onion flakes (4)

• 3 teaspoons onion powder (2, 4, 5)
• 3 teaspoons oregano (3, 4, 8)
• 1 tablespoon plus 2 ½ teaspoons paprika (2, 4, 7, 8)
• 1 tablespoon dried parsley (4)
• 3 ½ teaspoons pepper (2, 4, 7, 9, 10)
• 1 ½ teaspoons crushed red pepper flakes (4, 8, 9, 10)
• 2 ¼ teaspoon salt (2, 4, 9, 10)
Baking
• ¼ cup light brown sugar OR pure maple syrup (2)
• ¾ cup plus 1 teaspoon honey (3, 9, 10)
Oil/Vinegar
• 9 tablespoons olive oil (3, 4, 9, 10)
• 6 tablespoons apple cider vinegar (2, 4, 7)
Miscellaneous
• 1 tablespoon Worcestershire sauce (5)
• 1 cup hot sauce (like Frank’s RedHot) (7)
• ½ cup soy sauce (9)
• ¼ cup ketchup (9)
Materials

• 96oz chicken broth (12 cups) (I bought an 8oz jar of Better Than Bouillon
Base) (1, 5)
• 1/2 cup uncooked pasta (I use acini de pepe, ditallini, or small shells) (5)
1. Turkey Sausage Vegetable Soup – Parmesan cheese, garlic bread
2. BBQ Chicken Legs – corn on the cob
3. Turkey Sausage and Peppers – rice
4. Cool Ranch Shredded Chicken Tacos – tortillas, shredded cheese,
and guacamole
5. Italian Wedding Soup with Turkey Meatballs – fresh bread
6. Stuffed Peppers – rice
7. Shredded Buffalo Chicken – sandwich buns and salad
8. Beef and Black Bean Chili – shredded cheddar cheese and
crushed tortilla chips
9. Honey Sesame Chicken – sesame seeds, rice, and steamed
broccoli
10. Italian Chicken with Baby Spinach – Parmesan cheese and
spaghetti

1. Turkey Sausage Vegetable Soup
Yields: 6 servings
Ingredients
• 1 pound Italian ground turkey (If you can’t find Italian ground turkey, you
can substitute regular ground turkey or Italian ground sausage)
• 15oz red kidney beans, drained and rinsed
• 1 pound carrots (about 8 large carrots), peeled and diced (about 3 cups)
• 5oz baby spinach (about 3 handfuls)
• 24oz jar marinara sauce (we like Prego Traditional)
• 32oz chicken broth (4 cups) (not needed until day of cooking)*
*If you prefer, you can add 4 teaspoons bouillon to freezer bag and add water
day of cooking.
Materials

2. Add all ingredients except broth.
3. Remove as much air from bag as possible, seal, and lay flat in your
To Cook
1. Thaw in refrigerator overnight or in morning in water.
2. Add to crockpot with 4 cups broth.
4-quart crockpot.
Top with grated parmesan cheese and serve with garlic bread.

2. BBQ Chicken Legs
Yields: 4 servings
Ingredients
• 1.5 pounds fresh chicken drumsticks
• 6oz can tomato paste
• 1/4 cup light brown sugar OR pure maple syrup
Materials

To Cook
2. Add to crockpot.
quart crockpot.
4. Optional: Pour chicken legs and sauce onto a foil-lined cookie sheet and
bake for 15 minutes at 350 degrees F.
Serve with corn on the cob.

3. Turkey Sausage and Peppers
Yields: 5 servings
Ingredients
• 1 package sweet Italian turkey sausage
• 1 yellow onion, peeled and sliced
• 3 green bell peppers, sliced
Materials

To Cook
1. When ready to cook, thaw in refrigerator overnight or in morning in water.
2. Add to crockpot.
quart crockpot.
*You can also cook this meal in the oven. Preheat oven to 400 degree F. Pour
into a 9x13” baking pan and bake for 60 minutes (30 minute covered and 30
minutes uncovered).
Serve on rice.

Yields: 6 servings
Ingredients
• 1 1/2 pounds boneless skinless chicken breasts
• 1 dry ranch seasoning packet (or this homemade version: 1T dried
parsley, 1tsp garlic powder, 1tsp onion powder, 1tsp dried onion flakes,
3/4tsp dill, 1/2tsp pepper, and 1/2 tsp salt.
No extra liquid needed!
Materials


To Cook
2. Add to crockpot.
4-quart crockpot.
4. Shred chicken and mix with seasoning in crockpot.
Serve on soft tortillas and top with shredded cheddar cheese and guacamole.

Yields: 6 servings
Ingredients
• 28oz bag frozen turkey meatballs (pork meatballs also work well)
• 1 pound carrots (about 8 large carrots), peeled and thinly sliced
• 1 teaspoon garlic salt
• 1 teaspoon Montreal steak seasoning
• 64oz chicken broth (8 cups) (not needed until day of cooking)*
• 1/2 cup uncooked pasta (not needed until day of cooking) (I use acini de
pepe, ditallini, or small shells)
*If you prefer, you can add 8 teaspoons bouillon (2 rounded tablespoons) to
freezer bag and add water day of cooking.
Materials

2. Add all ingredients except broth and pasta.
To Cook
2. Add to crockpot with chicken broth.
4-quart crockpot.
4. Add pasta and cook for an additional 30 minutes.

6. Stuffed Peppers
Yields: 4 servings
Ingredients
• 1 small yellow onion, peeled and diced (one cup)
• 4 small green bell peppers, tops cut off and diced (added to meat mixture)
or sliced (added to Sausage and Peppers recipe)
• 24oz jar marinara sauce (reserve 2T)
Materials

1. Label your gallon-sized freezer bag.
2. In large bowl, mix ground meat, onion, garlic powder, and 2 tablespoons
of pasta sauce.
4. Add remaining sauce to a quart-sized plastic freezer bag, seal, and place
inside gallon-sized bag with stuffed peppers.
To Cook
2. Add peppers to crockpot and cover with sauce.
4-quart crockpot.
Serve with rice.

7. Shredded Buffalo Chicken
Yields: 6 servings
Ingredients
• 1 cup hot sauce (like Frank’s RedHot)
• 4 tablespoons unsalted butter
Materials


To Cook
2. Add to crockpot.
4-quart crockpot.
Serve on sandwich buns with a salad.

Yields: 6 servings
Ingredients
• 2 cans black beans (15oz each), drained and rinsed
• 1 green pepper, chopped (about one cup)
• 1 1/2 teaspoons oregano
Materials

To Cook
2. Add to crockpot.
4-quart crockpot.
Top with shredded cheddar cheese and crushed tortilla chips.

Recipe adapted from Damn Delicious
Yields: 6 servings
Ingredients
• 1/2 cup honey
• 1/4 cup ketchup
Materials


To Cook
2. Add to crockpot.
quart crockpot.
Top with sesame seeds and serve with steamed broccoli and rice.

Yields: 6 servings
Ingredients
• 5oz fresh baby spinach (about 3 handfuls- If you buy a 16oz package to
make all 10 recipes, you can add the extra ounce here)
• 1/4 cup honey
Materials


To Cook
2. Add to crockpot.
4-quart crockpot.
Top with grated parmesan cheese and serve over spaghetti.

20 Crockpot Freezer Meals for
Two People 
20 Crockpot Freezer Meals for Two People
Recipes and Full Grocery List Shared Below
Recipes Included:
1. Sloppy Joe's
2. Minestrone Soup
4. Meatball Veggie soup
5. Shredded Beef and Carrots
7. Beef Chili
8. Cranberry Pork Roast with Green Beans
9. Beef and Barley Stew
10. Stuffed Peppers
(I split each recipe into two freezer bags)

Prep Instructions:
You are welcome to prep one meal at a time, but if you are planning to
make all of the recipes and want to save time by cleaning and cutting your
vegetables at once, here is what you will need to do…
• 7 small yellow onions (about 3 pounds) – peel and chop/dice all of

them. Add one cup to each recipe that calls for one onion.
• 5 green bell peppers – dice one and cut four lengthwise.
• 4.5 pounds carrots – peel all of them. Cut two pounds into 1” pieces
for recipe #5. Cut remaining 2.5 pounds into slices/dices for
soups/stews.
• 3 pounds green beans – cut off ends. Leave one pound whole for
recipe #8. Cut remaining two pounds into small pieces for soups.
1. Sloppy Joe's
Yields: 6 servings (I split the ingredients below into two separate freezer
bags so each one would have three servings)
Ingredients

• 1 medium-sized green bell pepper, diced
• 15oz can of tomato sauce (about 1.75 cups)
• 1/4 teaspoon crushed red pepper flakes (optional)
Materials
Prep
1. Label your freezer bags with the name of the recipe, use-by date (3
months from the prep day), and cooking instructions.
2. Split ingredients evenly between two bags.
Cook
1. Thaw overnight in refrigerator.

2. Add to crockpot and cook for 8 hours on “low” setting.
3. Break apart beef and stir to combine.
Serve on sandwich rolls.
2. Minestrone Soup
Ingredients
• 28oz can of diced tomatoes, undrained
• 1/2 pound of carrots (about 4 large carrots), peeled and sliced
• 1 pound of fresh green beans, ends cut off and chopped
• 2oz fresh baby spinach (about 2 handfuls or 2 cups)
• 1 small yellow onion, peeled and chopped (one cup)
• 15oz can of kidney beans, drained and rinsed
• 2 small bay leaves
• 1 cup uncooked pasta *not needed until day of cooking (I used small
shells)
Materials
Prep
• Label your freezer bags with the name of the recipe, use-by date (3
• Split ingredients evenly between two bags. (Omit pasta)
• Remove as much air as possible, seal, and freeze.
Cook
• Thaw overnight in refrigerator.

• Add to crockpot and cook for 8 hours on “low” setting.
• Add pasta and cook additional 30 minutes.
• Remove bay leaf and serve with crackers or bread.
Ingredients
• 1 pound of frozen small meatballs

• 1/2 pound carrots (about 4 large carrots), peeled and thinly sliced
• 1 head of escarole, thinly sliced
• 6 cups of chicken broth
• 1/2 cup uncooked pasta *not needed until day of cooking (I used
small shells)
Materials
Prep
• Split ingredients evenly between two bags. (Omit pasta)
Cook

• Add pasta and cook additional 30 minutes.
Serve with bread.
4. Meatball Veggie Soup
Ingredients
• 1 pound frozen small meatballs

• 24oz jar of pasta sauce (about 2.5 cups – we like Prego Traditional)
• 1 pound of carrots, peeled and sliced
• 1 pound of green beans, ends cut off and chopped
• 1 large zucchini, ends cut off and chopped
Materials
Prep
• Split ingredients evenly between two bags.
Cook

Serve with crackers or bread.
5. Shredded Beef and Carrots
Ingredients
• 2lb boneless beef chuck shoulder roast

• 2 pounds carrots, peeled and chopped
• 1 packet of McCorkmick Grill Mates Mesquite Seasoning (or three
tablespoons of homemade seasoning mix)
Materials
Prep
• Cut beef roast in half and split all ingredients evenly between two
bags.
Cook

• Shred beef.
Serve beef on sandwich rolls with a side of the cooked

carrots.
Ingredients

• 18oz bottle of BBQ sauce
Materials
Prep
Cook

• Shred chicken and mix with sauce in crockpot.
Serve on sandwich rolls.
7. Beef Chili
Ingredients
• 1 pound lean ground beef (at least 85% lean)
• 2 medium-sized tomatoes, cored, seeds and juice removed, and chopped
• 2 cans kidney beans (15oz each), drained and rinsed
Materials
Prep
Cook

• Break apart beef and stir.
Serve with shredded cheese and crackers or tortilla chips.
8. Cranberry Pork Roast with Green Beans
Ingredients
• 2.5 pound boneless pork shoulder

• 15oz can whole berry cranberry sauce
• 1/4 cup honey
• 1/4 cup dried minced onion flakes
• 1lb green beans, ends cut off
Materials
Prep
• Cut pork roast in half and split all ingredients evenly between two
bags.
Cook

• Shred pork and eat with cooked green beans.
9. Beef and Barley Stew
Modified from: http://livesimply.me/2014/11/20/freezer-crockpot-beef-
stew/
Ingredients
• 2lb, beef chuck roast, fat-trimmed and cut into bite-sized pieces
• 1/2 pound carrots (about 4 large carrots), peeled and chopped
• 2 celery ribs, chopped
• 1 small yellow onion, peeled and chopped (one cup)
• 2 small bay leaves
• 1/2 cup pearled barley (not quick-cooking)
• 8 cups beef broth
Materials
Prep
Cook

• Remove bay leaf and serve with bread.
10. Stuffed Peppers
bags so each one would have two servings)
Ingredients
• 1.5 pounds of lean ground beef (at least 85% lean)
• 4 green bell peppers, cut lengthwise and cleaned
• 24oz jar of your favorite pasta sauce (reserve 2T – we like Prego
Traditional sauce)
Materials
Prep
• Label your gallon-sized freezer bags with the name of the recipe,
use-by date (3 months from the prep day), and cooking instructions.
• In a large bowl, combine ground beef, onion, garlic, and 2
tablespoons of pasta sauce.
• Stuff beef mixture into peppers.
• Split remaining pasta sauce evenly between two quart-sized plastic
freezer bags (Each bag gets about 1.25 cups). Place quart sized
bags into gallon-sized bags.
• Add stuffed peppers to gallon-sized bags.
Cook

• Pour pasta sauce into crockpot.
• Add stuffed peppers and cook for 8 hours on “low” setting.
Serve with rice.
Grocery List for all 10 Recipes
(split into 20 freezer bags)
Note: the number(s) next to each ingredient corresponds
to its recipe number.
Produce
• 7 small yellow onions (about 3 pounds) (1, 2, 3, 4, 7, 9, 10)
• 5 green bell peppers (1, 10)
• 4.5 pounds carrots (2, 3, 4, 5, 9)
• 3 pounds green beans (2, 4, 8)
• 2oz fresh baby spinach (2)
• 7 cloves garlic (2, 7, 10)
• 1 head escarole (3)
• 1 large zucchini (4)
• 2 medium-sized tomatoes (7)
• 2 ribs of celery (9)
Meat
• 3.5 pounds lean ground beef – at least 85% lean (1, 7, 10)
• 2 boneless beef chuck shoulder roasts, 2lbs each (5, 9)
• 2 pounds boneless skinless chicken breasts (6)
• 2.5 pound boneless pork shoulder roast (8)
Freezer
• 2 pounds frozen small meatballs (3, 4)
Italian
• 2 cans of tomato sauce – one 15oz can and one 28oz can (1, 7)
• 2 jars of pasta sauce, 24oz each – we like Prego Traditional (4, 10)
Canned
• 15oz can cannellini beans
• 3 cans kidney beans, 15 oz each (2, 7)
Seasonings
• 4 small bay leaves (2, 9)
• 1T + 2 tsp chili powder (1, 7)
• 2 tsp ground cumin (7)
• 1/2 tsp garlic powder (1)
• 1 tsp garlic salt (3)
• 2T Italian seasonings (2)
• 1 packet McCormick Grill Mates Mesquite Seasoning (or 3T
homemade seasoning mix) (5)
• 1/4 cup dried minced onion flakes (8)
• 1 tsp Montreal Steak seasonings (3)
• 1 .5 tsp salt (1, 7, 9)
• 1 tsp onion powder (3)
• 1 tsp pepper (1, 2, 9)
• 1/4 tsp crushed red pepper flakes, optional (1)
• 1 tsp dried rosemary (9)
• 2 tsp dried thyme (9)
Baking
• 2T light brown sugar (1)
• 1/4 cup + 1 tsp honey (2, 8)
• 3T olive oil (5)
Misc
• 2 quart-sized plastic freezer bags (10)
• 2T Worcestershire sauce (1, 3)
• 16 cups chicken broth (128oz or 4 cartons) (2, 3, 4)
• 8 cups beef broth (64oz) (9)
• 18oz bottle BBQ sauce (6)
• 2T red wine vinegar (5)
• 1/2 cup pearled barley – not quick-cooking (9)
Not Needed Until Day-Of Cooking

• 2 cups uncooked pasta, about 1/2 of 1lb box – I used small shells (2,
3)
1. Sloppy Joe's – sandwich rolls

2. Minestrone Soup – crackers or bread
3. Italian Wedding Soup - bread
4. Meatball Veggie soup – crackers or bread
5. Shredded Beef and Carrots – sandwich rolls
6. Shredded BBQ Chicken – sandwich rolls
7. Beef Chili – shredded cheese and crackers or bread
8. Cranberry Pork Roast with Green Beans- none
9. Beef and Barley Stew - bread
10. Stuffed Peppers - rice
50 Freezer Friendly Breakfasts
in 75 Minutes 
50 Freezer-Friendly Breakfasts in 75 Minutes
from www.NewLeafWellness.biz
Recipe List
1. Fruit and Yogurt Parfaits (8 servings)
2. Peanut Butter Pretzel Bites (7 servings)
3. Smoothie Packs (5 servings)
4. Pumpkin Chocolate Chip Muffins (24 servings)
5. Baked Oatmeal (6 servings)!
Tips for making all five recipes at once:

• Make the muffins first so they have time to cool while you’re making the
other meals.
• Make the peanut butter pretzel bites second so they have time to chill in
the refrigerator before freezing.
• I used one large bowl and washed it between recipes so I wouldn’t have a
lot of dishes to clean at the end.
Full freezing instructions and grocery list below.!! !
50 Freezer-Friendly Breakfasts in 75 Minutes 1!

! ! !
1. Freezer-Friendly Fruit and Yogurt Parfaits
Recipe modified from Thirty Handmade Days
Yields: 8 servings
Ingredients
• 1 pint fresh blueberries (I recommend fresh over frozen so the granola
doesn’t get soggy)
• 1 cup granola (about 1/4 pound if you buy it in bulk)
• 32oz container vanilla yogurt (I used Chobani vanilla Greek yogurt)
• 2 tablespoons honey (optional)
Materials
• 8 mason jars or small containers with lids
To Freeze
1. Spoon1/2 cup yogurt into each jar.
2. Drizzle with honey, if desired. (Drizzle the honey over the yogurt instead of
the granola so it doesn’t get soggy.)
3. Add about 1/3 cup of blueberries.
4. Add a layer of granola.
5. Cover with lid and freeze for up to three months.
To Eat
1. Thaw in refrigerator overnight.

! ! !
2. Freezer-Friendly Peanut Butter Pretzel Energy Bites
Recipe modified from Pinch of Yum
Yields: 14 “bites” (2 bites per serving)
Ingredients
• 1½ cups oats, crushed
• 1½ cups pretzels, crushed
• ½ cup shredded coconut
• ¼ cup chia seeds or flaxmeal (or a combination)
• ½ cup peanut butter
• ¼ cup coconut oil, softened (I didn’t have any so I substituted peanut
butter)
• ¼ cup pure maple syrup or agave syrup (I used maple syrup)
Materials
• Waxed paper
• Baking sheet
To Freeze
1. Line baking sheet with waxed paper.
2. Tip from Pinch of Yum: “Pulse the oats and pretzels through a food
processor (one ingredient at a time) to get a uniform chopped texture. You
want the texture to be "crushed" - somewhere between whole and
completely ground.”
3. In a large bowl, combine all ingredients.
4. Use your hands to roll into 14 balls and place on lined baking sheet.
5. Place in refrigerator to chill for at least 15 minutes.
6. Move balls to quart sized plastic freezer bag, seal, and freeze for up to
three months.
To Eat
Serve with a banana.

! ! !
3. Freezer Smoothie Packs
Recipe inspired by Live Simply
Yields: 5 smoothie packs
Ingredients
• 14-16oz bag frozen fruit (I bought frozen sliced strawberries)
• 5 bananas
• 5-10 tablespoons sweetener, like honey, pure maple syrup, or chocolate
syrup (optional, but recommended)
• 5 cups milk or milk substitute (not needed until making the smoothies)
Materials
• 5 quart-sized freezer bags
To Freeze
1. To each freezer bag, add 1/2 cup frozen fruit, 1 sliced banana, and 1-2
tablespoons sweetener.
2. Seal and freeze for up to three months. (Tip: Freeze the bags flat so their
contents are separated. If you freeze upright the bananas in the bag
might stick together.)
To Eat
1. Add to blender with 1 cup milk or milk substitute. Blend until smooth.

! ! !
4. Freezer-Friendly Pumpkin Chocolate Chip Muffins
Yields: 24 muffins
Ingredients
• 3 1/2 cups flour
• 3 cups sugar
• 2 tsp baking soda
• 11/2 tsp salt
• 2 tsp cinnamon
• 15 ounce can of pumpkin puree
• 2/3 cups water
• 1 cup oil (I used a mix of canola and olive oil)
• 4 large eggs
• 1 cup semi-sweet chocolate chips
Materials
• 2 muffin baking pans
• 24 cupcake liners
To Cook and Freeze

2. Add cupcake liners to muffin pans.
3. In a large bowl, add all ingredients except chocolate chips. Mix well. Stir in
chocolate chips.
4. Bake for 25 minutes or until toothpick comes out clean.
5. Cool on wire rack.
6. Add to freezer bags and freeze for up to three months.
To Eat
1. Thaw individually in refrigerator or microwave.

! ! !
5. Freezer-Friendly Baked Oatmeal
Recipe modified from Money Saving Mom
Yields: 6 servings
Ingredients
• 1/3 cup unsalted butter, melted
• 2 large eggs
• 3/4 cup raw sugar (or brown sugar)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons vanilla
• 1 teaspoon cinnamon
• 1 cup plus 2 tablespoons milk
• 3 cups oats (regular or quick oats)
Materials
• Aluminum or disposable pie pan
• Cooking spray
• Foil to cover

1. Spray pan with cooking spray.
2. In a large bowl, combine all ingredients.
3. Pour into prepared pan.
4. Cover with foil and freeze for up to three months.
To Cook
2. Uncover and bake for 35-45 minutes, until set in the middle.
Serve warm with milk. (We like to sprinkle sugar on top before pouring the milk
on.)

! ! !
Grocery List for all Five Recipes
Produce
• 1 pint fresh blueberries (1)
• 5 bananas (3)
Cold/Dairy
• 32oz container vanilla yogurt (I used Chobani vanilla Greek yogurt) (1)
• 6 large eggs (4, 5)
• 1/3 cup butter (5)
• 1 cup plus 2 tablespoons milk (5)
Frozen
• 14-16oz bag frozen fruit (I used frozen sliced strawberries) (3)
Canned
• 15oz can of pumpkin puree (4)

• 3 teaspoons cinnamon (4, 5)
• 1 ¾ teaspoon salt (4, 5)
Baking
• 2 tablespoons honey (1)
• 5-10 tablespoons sweetener, like honey, pure maple syrup, or chocolate
syrup (3)
• 4 1/2 cups oats (2, 5)
• 3 1/2 cups flour (4)
• 3 cups sugar (4)
• 1 cup semi-sweet chocolate chips (4)
• 3/4 cup raw sugar (or brown sugar) (5)
• 2 tsp baking soda (4)
• 1 1/2 teaspoons baking powder (5)
• 1 1/2 teaspoons vanilla (5)
• 1 cup oil (I used a combination of canola and olive oil) (4)
• ¼ cup coconut oil (2) (I didn’t have any so I substituted peanut butter)
Miscellaneous
• 1 cup granola (1)
• 1½ cups pretzels (2)
• ½ cup shredded coconut (2)
• ¼ cup chia seeds or flaxmeal (or a combination) (2)
• ½ cup peanut butter (2)

! ! !
• ¼ cup pure maple syrup or agave (2)
Materials
• 8 mason jars or small containers with lids (1)
• 2 gallon-sized plastic freezer bag (4)
• 6 quart-sized freezer bags (2, 3)
• Baking sheet (2)
• Waxed paper (2)
• 2 muffin baking pans (4)
• 24 cupcake liners (4)
• Aluminum or disposable pie pan (5)
• Aluminum foil (5)
• Cooking spray (5)
Not Needed Until Day of Preparation

• 5 cups milk or milk substitute (3)
• Freezer-Friendly Peanut Butter Pretzel Bites - bananas
• Freezer-Friendly Baked Oatmeal - Serve warm with milk. (We like to
sprinkle sugar on top before pouring the milk on.)

! ! !
8 No-Cook Freezer Meals in
90 Minutes 
8 “NO-COOK” FREEZER MEALS IN 90 MINUTES
RECIPE LIST (full recipes below)

2. Brown Sugar Meatloaf
3. Garden Veggie Soup with Meatballs
4. Red Pepper Chicken
5. Honey Dijon Chicken
6. Apricot-Ginger Chicken with Green Beans
7. Chicken Curry
8. Greens & Beans

MEAT
• 4 pounds of boneless, skinless chicken breasts
• 1 pound of boneless chicken thighs
• 1.5 pounds of ground beef
PRODUCE
• 1.5 pounds fresh green beans
• 16 cloves garlic (one bulb usually has 10-12 cloves)
• 1 pound carrots
• 1 zucchini
• 2 large russet potatoes (1.5lbs)
• 1/2 bunch of kale
• 1 medium-sized red bell pepper
FROZEN
• 1 pound of frozen meatballs
• 2 cups frozen peas
COLD
• 1/2 cup milk (2% or whatever you have on-hand)
• 2 large eggs

! !
SEASONINGS
• 2 teaspoon ground cumin
• 1 package onion soup mix (Or search my site for my homemade mix)
CANNED
• 2 cans of black beans (15 oz each)
• 8 cups low sodium chicken broth (two cartons)
• 1 can of coconut milk (13.5oz)
ITALIAN
• 14.5oz can of tomato sauce
• 1 can of petite diced tomatoes (14.5oz)
• 1 can tomato paste (6oz)
MISC
• 2/3 cup apricot jam (peach is also delicious)
• 3/4 cup Italian-seasoned breadcrumbs
• 1/2 cup ketchup
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup plus 3 tablespoons honey
• 1 pinch of sugar (literally a pinch)
• 8oz dried cannellini beans (I used great northern instead)
• 9x5” loaf pan
• plastic wrap to cover loaf pan
• foil to cover loaf pan

! !
SUGGESTED SIDE DISHED *NOT NEEDED UNTIL DAY-OF COOKING
1. Turkey and Black Bean Chili – shredded cheese

2. Brown Sugar Meatloaf – potatoes and a salad
3. Garden Veggie Soup with Meatballs – top with parmesan cheese and serve
with fresh Italian bread or baked garlic bread
4. Red Pepper Chicken - Serve on rice or tortillas with lettuce, cheese, and
tomatoes
5. Honey Dijon Chicken - Serve with rice and steamed broccoli or a salad.
6. Apricot-Ginger Chicken with Green Beans - Serve with rice.
7. Chicken Curry - Serve with rice or naan.
8. Greens & Beans - Top with parmesan cheese and serve with fresh bread.
SCROLL DOWN FOR PRINTABLE RECIPES

! !
RECIPES
Turkey and Black Bean Chili
Yields: 4 servings
INGREDIENTS
• 24oz cans of tomato sauce
• 2 cans black beans, drained and rinsed
• 1 can petite diced tomatoes (14.5oz), undrained
• 2 large potatoes (1.5lbs), peeled and cut into 1” pieces
MATERIALS
PREP
2. To your freezer bag, add all ingredients. (Add the turkey last so it’s the first
ingredient dumped into the crockpot.)
your freezer.
COOK
cooker and cook on “low” setting for 6-8 hours, or until turkey is cooked
through.
3. Break apart turkey.
Serve with shredded cheese.

! !
Brown Sugar Meatloaf
Yields: One 9x5 pan of brown sugar meatloaf with six slices (each slice is 1.5”
thick.)
INGREDIENTS FOR MEATLOAF

• Cooking spray
• 1.5 pounds lean ground beef
• 1/2 cup 2% milk (or whatever you have on-hand)
• 2 large eggs
• 1 packages onion soup mix
• 3/4 cups Italian-seasoned breadcrumbs
INGREDIENTS FOR BROWN SUGAR GLAZE

• 1/2 cup ketchup
• 1/2 teaspoon Worcestershire sauce
MATERIALS
• 9x5” loaf pans
• Plastic wrap (to cover pan)
• Aluminum foil (to cover pan)
PREP
1. Label the aluminum foil for the top of your pan.
2. Coat bottom of pan with cooking spray and place two slices of bread at the
bottom. (The bread will absorb the grease from the cooked meatloaf.)
3. In a large mixing bowl, combine the remaining meat loaf ingredients and
spoon into prepared pan.
4. In a medium-sized bowl, combine ingredients for brown sugar glaze. Spread
on top of meatloaf in pan.
5. Cover pan with one layer of plastic wrap and one layer of foil. Freeze for up to
three months.
COOK
2. Remove plastic wrap and replace foil.
3. If thawed, cook 90 minutes.
4. If frozen, cook 2 hours.

! !
Garden Veggie Soup with Meatballs
Yields: 6 SERVINGS
INGREDIENTS
• 1 pound small meatballs (store bought or homemade)
• 1/2 pound green beans, ends cut off and cut into bite-sized pieces
• 1 medium-sized zucchini, ends cut off and cut into bite-sized pieces
• 1 medium-sized yellow onion, diced (about 1 cup)
• 4 cups low sodium chicken broth *not needed until day of cooking
MATERIALS
PREP
2. To your freezer bag, add all ingredients except chicken broth.
your freezer.
COOK
3. Cook on “low” setting for 6-8 hours, or until veggies are cooked through
and tender.
Top with parmesan cheese. Serve with fresh Italian bread or baked garlic
bread.

! !
Red Pepper Chicken
Yields: 3 servings
INGREDIENTS
MATERIALS
PREP
your freezer.
COOK
through and tender.
Serve on rice or tortillas with lettuce, cheese, and tomatoes.

! !
Honey Dijon Chicken
Yields: 3 servings
INGREDIENTS
• 1 pound of boneless skinless chicken breasts, fat trimmed
• 1/4 cup honey
MATERIALS
• 1 gallon-sized plastic freezer bag (you can use a quart-sized freezer bag, if you
have one)
PREP
2. To your gallon-sized freezer bag, add all ingredients (except water).
3. Remove as much air from the gallon-sized freezer bag as possible, seal, and
lay flat in your freezer.
COOK
1. The night before cooking, move freezer bag to your refrigerator to thaw.
add water.
3. Cook on low setting for 3-6 hours or until chicken is cooked through and
tender.
Serve with rice and steamed broccoli or a salad.

! !
Apricot-Ginger Chicken with Green Beans
Yields: 3 servings
INGREDIENTS
• 1 pound boneless, skinless chicken thighs
• 2/3 cup apricot jam
• 1-inch fresh ginger root, peeled and grated (If you buy a large root, you
can freeze whatever is leftover. I place the leftover root whole in my
freezer.)
• 1 pound fresh green beans, cut into 1” pieces
MATERIALS
PREP
3. Remove as much air from the gallon-sized freezer bag as possible, seal,
and lay flat in your freezer.
COOK
3. Cook on low setting for 3-6 hours or until chicken is cooked through and
tender.
Serve with rice.

! !
Chicken Curry
YIELDS: 6 SERVINGS
INGREDIENTS
• 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 1, 6oz can of tomato paste
• 1, 13.5oz can of coconut milk
• 2 cups of frozen peas
• 1, 14.5oz can of tomato sauce (about 1 3/4 cup)
• 1 teaspoon salt
• 1 teaspoon crushed red pepper
MATERIALS
PREP
3. Remove as much air from the gallon-sized freezer bag as possible, seal,
and lay flat in your freezer.
COOK
3. Cook on low setting for 6 hours or until chicken is cooked through and
tender.
Serve with rice or naan.

! !
Greens & Beans
Yields: 6 servings
INGREDIENTS
• 8oz dried cannellini beans, rinsed (1 and 1/3 cup) – you can sub two 15oz
cans of beans if you want (I used dried great northern beans)
• pinch of sugar (literally pinch the sugar…it will be just enough to take
away any bitterness from the garlic)
• 1 head of escarole, thinly chopped
• 1/2 head of kale, thinly chopped (you can chop and freeze the other half
for future batches of Greens & Beans or other crockpot soups)
• 4 cups of low sodium chicken broth *not needed until day of cooking
(You can sub vegetable broth to make this a vegetarian meal)
MATERIALS
PREP
2. Add all of the ingredients to the bag (except broth and water).
freezer.
COOK
1. Pour contents of freezer bag into your crockpot and add broth and
water.
2. Cook on “low” setting for 6-8 hours or until beans are cooked through.
Top with parmesan cheese and serve with fresh bread.

! !
6 Crockpot Soup Freezer Meals
in One Hour 
SIX CROCKPOT SOUP FREEZER MEALS IN 1 HOUR
Two bags of sausage spinach tomato soup
Two bags of meatball veggie soup
Two bags of chicken soup with Mexican seasonings

MEAT
• 2 pounds ground sausage (You can sub ground beef if you don’t eat
pork)
PRODUCE
• 6 pounds carrots (Update: After making these meals myself, I think 5
pounds would be plenty. Just split evenly among the six bags.)
• 6 medium-sized onions
• 4 roma tomatoes
• 1 lime
SEASONINGS
• 2 teaspoons fennel seeds
FROZEN
• Box of frozen chopped spinach x2
• One pound bag of frozen chopped green beans x2
• One pound bag of small meatballs x2
CANNED
• 15 oz cannellini beans (white kidney beans) x4
MISC
• 24 oz jar of pasta sauce x4
• 2 cups tomato juice (Aldi was out so I split a can of crushed tomatoes
between the two bags.)

• 24 cups of fat-free, reduced-sodium chicken broth (I bought six 32oz
cartons)
• Side dishes, if desired (I usually stock up on frozen garlic bread)
RECIPES
Crockpot Sausage Spinach Tomato Soup
Yields: One gallon-sized bag of Sausage Spinach Tomato Soup with 4-6 servings
of soup. (I doubled this recipe and made two bags.)
Ingredients
• 1 box of frozen chopped spinach
• 1 pound ground sausage (we prefer spicy sausage, but you can sub
ground beef if you don’t eat pork.)
OF COOKING
Materials
Prep
2. To your freezer bag, add all ingredients except chicken broth. Add
sausage to the freezer bag last so it’s the first ingredient poured into your
crockpot.
your freezer.
Cook
and add chicken broth.
3. Cook on “low” setting for 6-8 hours, or until sausage is cooked through
and carrots are soft.
Crockpot Meatball Veggie Soup
Yields: One gallon-sized bag of Meatball Veggie Soup with 4-6 servings. (I
Ingredients
• One bag of frozen chopped green beans
• 1 pound small meatballs (store-bought or homemade)
OF COOKING
Materials
Prep
meatballs to the freezer bag last so they’re the first ingredient poured into
your crockpot.
your freezer.
Cook
3. Cook on “low” setting for 6-8 hours, or until carrots and onions are soft.
Crockpot Chicken Soup with Mexican Seasonings
Yields: One gallon-sized bag of Chicken Soup with Mexican Seasonings with 3-4
servings. (I doubled this recipe and made two bags.)
Ingredients
• 2 roma tomatoes, chopped
• 1 cup tomato juice (I subbed crushed tomatoes)
• 1 teaspoon fennel seeds
• 1 teaspoon chili powder
• 1 teaspoon salt
• the juice from 1/2 lime (about 2 tablespoons)
OF COOKING
Materials
Prep
chicken to the freezer bag last so it’s the first ingredient poured into your
crockpot.
your freezer.
Cook
and add chicken broth.
3. Cook on “low” setting for 4-8 hours, or until chicken is cooked through and
carrots are soft.

7 Italian Crockpot Freezer
SEVEN ITALIAN CROCKPOT FREEZER MEALS
RECIPES & GROCERY LIST
Freezer to Crock Pot Stuffed Peppers
Yields 4 servings
Ingredients
• 1 pound ground beef (or turkey)

• 1 small onion, diced (about one cup_
• 4 small green bell peppers, tops cut off and cleaned out
• 24oz jar of pasta sauce (2.5 cups), 2 tablespoons reserved
• 1 tablespoon extra virgin olive oil *not needed until day of cooking
Materials
Prep
1. Label your freezer bag with the name of the meal, cooking instructions, and “use
by date”. (For standard fridge/freezer combos, this will be three months from the
prep day.)
2. In large bowl, mix ground meat, onion, garlic, and 2 tablespoons of pasta sauce.
4. Pour remaining sauce into freezer bag (I also added the tops of the peppers,
stems removed).
5. Place peppers inside bag, remove as much air from bag as possible, seal, and lay
Cook
2. The morning of cooking, coat crockpot with 1 tablespoon of olive oil and add
sauce and peppers from bag.
3. Cook on “low” setting for 6-8 hours or until meat is cooked through and peppers
are tender.
Serve with pasta and a fresh garden salad!

Simple Slow Cooker Lasagna Soup!
Yields: 6 servings
Ingredients
• 24oz jar of pasta sauce (2.5 cups)

• 4 teaspoons of chicken bullion granules
• 2.5oz of fresh baby spinach (about 3 cups or 3 handfuls) - this looks like a lot, but
it cooks down in the broth
• 3 uncooked lasagna noodles, broken into small pieces *not needed until day of
cooking
Materials
Prep
prep day.)
2. Add pasta sauce, bullion, beans, and spinach to freezer bag.
3. Remove as much air from bag as possible, seal, and lay flat in your freezer.
Cook
2. The morning of cooking, add contents of freezer bag to crockpot with 4 cups of
water.
3. Cook for 6-8 hours on "low" setting.
4. Add broken lasagna noodles and cook for an additional 30 minutes.
Serve with fresh-baked garlic bread.
! !
Italian Wedding Soup
Yields: 6 servings
Ingredients
• 12oz bag of frozen mini meatballs

• 1/2 pound carrots (about 4 large carrots), peeled and thinly sliced
• 1 head of escarole, thinly sliced
• 1/2 cup uncooked pasta *not needed until day of cooking (I use acini de pepe,
ditallini, or small shells)
Materials
Prep
prep day.)
2. Add all ingredients except water and pasta.
Cook
water.
3. Cook for 6-8 hours on "low" setting or until carrots are soft.

Slow Cooker Sausage Tomato Tortellini Soup
Yields: 6 servings
Ingredients
• 1 pound of ground spicy Italian sausage (Note: If you can only find sausage links,
remove the casing.)
• 24oz jar of pasta sauce (2.5 cups)
• 2.5oz of fresh baby spinach (about 3 cups or 3 handfuls)
• 1 pound of carrots (8 large carrots), peeled and sliced
• 19oz bag of frozen cheese tortellini *not needed until day of cooking
Materials
Prep
prep day.)
2. Add all ingredients except water and tortellini.
Cook
water.
3. Cook for 6-8 hours on "low" setting or until sausage is cooked through and
carrots are soft.
5. Break apart sausage and serve.

Slow Cooker Italian-Style Pot Roast
Yields: 6 servings
Ingredients

• 1/4 cup honey
Materials
Prep
prep day.)
2. Add all ingredients to bag.
Cook
2. The morning of cooking, add contents of freezer bag to crockpot.
3. Cook for 8 hours on "low" setting or until beef is cooked through and shreds
easily with a fork.
4. Shred meat and serve with sauce in crockpot.
!
!
Italian Sausage Subs
Yields: 5 servings
Ingredients
• 1 pound of spicy Italian sausage

• 2 small green bell peppers, seeds removed and sliced
Materials
Prep
prep day.)
Cook
2. The morning of cooking, add contents of freezer bag to crockpot.
3. Cook for 6-8 hours on "low" setting or until sausage is cooked through.
Serve sausage, peppers, onions and sauce on submarine rolls with a salad.
! !
Minestrone Soup
!
Modified from: http://www.cookingclassy.com/2013/11/olive-garden-copycat-
minestrone-soup-slow-cooker/
Yields: 6 servings
Ingredients

• 1/2 pound of carrots (about 4 large carrots), peeled and sliced
• 1 pound of fresh green beans, ends cut off and chopped into 1-inch pieces
• 1 small onion, peeled and chopped
• 15oz can of kidney beans, drained and rinsed
• 2 teaspoons dried basil
• 1/2 teaspoon dried crushed rosemary
• 2 bay leaves
• 1/2 teaspoon sugar
• 5.5 cups water *not needed until day of cooking (this is not a typo, it’s 5.5 cups)
• 1 cup uncooked pasta *not needed until day of cooking (I like ditallini or elbow)
Materials
Prep
prep day.)
2. Add all ingredients except water and pasta.
Cook
2. The morning of cooking, add contents of freezer bag to crockpot with 5.5 cups of
water.
3. Cook for 6-8 hours on "low" setting or until carrots are soft.
Top with Parmesan cheese and serve with crusty bread.

! !
!
PRODUCE
• 6!small!onions!
• 7!cloves!of!garlic!!
• 6!small!green!bell!peppers!
• 7oz of fresh baby spinach
• 2 pounds of carrots
• 1 pound of fresh green beans
MEAT
• 1 pound ground beef (or turkey)

• 1 pound of spicy Italian sausage
• 1 pound of ground spicy Italian sausage (Note: If you can only find sausage links,
remove the casing.)
FROZEN
• 12oz bag of frozen mini meatballs
SEASONINGS

• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1/2 teaspoon dried crushed rosemary
• 2 bay leaves
CANNED
• 3 cans of cannellini beans (15oz each)

• 1 can of kidney beans (15oz)
• 2 cans of diced tomatoes (28oz each)
• 4 jars of pasta sauce (24oz each)
MISC
• 1/2 teaspoon sugar
• 1/4 cup honey
• 1 container of chicken bullion granules (You need 20 teaspoons) – Note: I use
bullion granules because I like to freeze them with my meals and add water the
day of cooking, but you can omit them and add homemade or store-bought
chicken broth the day of cooking if you want.
NOT NEEDED UNTIL DAY OF COOKING

• 3 uncooked lasagna noodles
• 1/2 cup uncooked pasta for wedding soup (I use acini de pepe, ditallini, or small
shells)
• 1 cup uncooked pasta for minestrone soup (I like ditallini or elbow macaroni)
• 19oz bag of frozen cheese tortellini
• Suggested side dishes
o Stuffed peppers- Serve with pasta and a fresh garden salad
o Lasagna soup- Serve with fresh-baked garlic bread.
o Italian wedding soup- garlic bread
o Sausage tomato tortellini soup – garlic bread
o Italian-style pot roast – spaghetti and a salad
o Sausage subs- serve on submarine rolls with a salad
o Minestrone soup – top with parmesan cheese and serve with crusty bread
7 Kid-Friendly Freezer Meals in
85 Minutes 
Seven%Kid)Friendly%Freezer%Meals%%
in%85%Minutes%
%
Recipes%and%Grocery%List%
%
Recipe%List%
!
1. Chicken!tacos!
2. Easy!chicken!pot!pie!
3. Cheesy!tortellini!with!ground!beef!
4. MozzarellaAstuffed!turkey!pesto!meatballs!
5. Cheesy!chicken!tater!tot!casserole!
6. Chicken!noodle!soup!
7. Turkey!black!bean!chili!!
!
Chicken%Tacos%
!
Yields:!4!servings!
!
Ingredients!
• 1!pound!boneless!skinless!chicken!breasts,!fat!trimmed!
• 1!packet!of!taco!seasoning!mix!(storeAbought!or!search!my!website!for!“homemade!
taco!seasoning”)!
• 1!cup!chicken!broth!
!
Materials!
• 1!gallonAsized!plastic!freezer!bag!
!
Prep!
1. Label!your!freezer!bag!with!the!name!of!the!meal,!cooking!instructions,!and!“useAby”!
date!(for!standard!fridge/freezer!combos,!this!will!be!3!months!from!the!prep!date).!
2. Combine!all!ingredients!in!a!gallonAsized!plastic!freezer!bag,!remove!as!much!air!as!
possible,!and!seal.!
3. Freeze.!!
!
Cook!
1. The!night!before!cooking,!move!to!refrigerator!to!thaw.!
2. In!morning,!add!to!crockpot!and!cook!on!“low”!setting!for!4A6!hours!or!until!chicken!
is!tender.!
3. Shred!chicken.!
!
Serve!on!soft!or!hard!tortillas!and!top!with!favorite!taco!toppings,!like!lettuce,!tomatoes,!
and!shredded!cheese.!!
% %
! Find!more!info!on!www.newleafwellness.biz!
! !
Easy%Chicken%Pot%Pie%
%
Yields:!4!servings!
!
Ingredients!
• 2!pounds!boneless!skinless!chicken!breasts,!fat!trimmed!and!cut!into!biteAsized!
pieces!
• 2!large!(or!3!medium)!potatoes,!peeled!and!chopped!(1.5!pounds)!
• 16oz!bag!of!frozen!mixed!vegetables!(carrots,!corn,!green!beans,!and!peas)!
• 1!cup!chicken!broth!
• 1/4!cup!flour!
• 1!teaspoon!salt!
• 1/2!teaspoon!black!pepper!
• 1/2!teaspoon!celery!seed!
• 1/4!teaspoon!poultry!seasoning!
• 1/2!cup!heavy!whipping!cream!*not!needed!until!day!of!cooking!
!
Materials!
!
Prep!
2. Combine!all!ingredients!in!a!gallonAsized!plastic!freezer!bag!(except!heavy!cream),!
remove!as!much!air!as!possible,!and!seal.!
3. Freeze.!!
!
Cook!
is!tender!and!vegetables!are!cooked!through!and!tender.!
3. Add!heavy!cream!and!cook!additional!5!minutes!or!until!heated!through.!
!
Serve!with!biscuits!or!crushed!Ritz!crackers.!
!
Note:!You!can!also!freeze!heavy!whipping!cream!in!a!separate!freezer!bag.!!Thaw!it!
overnight!and!store!in!refrigerator!until!it’s!time!to!add!it!to!the!crockpot.!%
% %
! !
Cheesy%Tortellini%with%Ground%Beef%
Modified'from:'http://damndelicious.net/2014/12/17/slow<cooker<cheesy<tortellini/'
!
Yields:!4!servings!
!
INGREDIENTS!
• 1!pound!lean!ground!beef!
• 2!cloves!garlic,!minced!
• 1!(28Aounce)!can!crushed!tomatoes!
• 1!(10Aounce)!can!diced!tomatoes!and!green!chiles,!undrained!
• 1/2!teaspoon!dried!oregano!
• 1/2!teaspoon!dried!basil!
• 1/4!teaspoon!salt!
• 1/4!teaspoon!black!pepper!!
• 1!(19Aounce)!package!frozen!cheese!tortellini!
• 4!oz!mozzarella!cheese,!shredded!(one!cup)!*not!needed!until!day!of!cooking!
• 2!oz!cheddar!cheese,!shredded!(1/2!cup)!*not!needed!until!day!of!cooking!
!
MATERIALS!
!
PREP!
1. Label!your!freezer!bag!with!the!name!of!the!meal,!cooking!instructions,!and!“use!by!
date”.!(For!standard!fridge/freezer!combos,!this!will!be!three!months!from!the!prep!
day.)!
2. Add!all!ingredients!except!tortellini!and!cheeses.!
3. Remove!as!much!air!from!bag!as!possible,!seal,!and!lay!flat!in!your!freezer.!
!
!
COOK!
2. In!morning,!add!to!crockpot!and!cook!on!“low”!setting!for!8!hours!or!until!beef!is!
cooked!through.!
3. Break!apart!beef!and!stir.!
4. Add!tortellini!and!top!with!cheeses.!Cover!and!cook!on!low!heat!for!an!additional!
15A30!minutes,!or!until!pasta!is!tender.!
!
Serve!with!steamed!broccoli.!
!
Note:!you!can!also!freeze!shredded!cheese!in!a!separate!freezer!bag.!!Thaw!it!overnight!and!
store!in!the!refrigerator!until!it’s!time!to!add!it!to!the!crockpot.!!!
% %
! !
Mozzarella)Stuffed%Turkey%Pesto%Meatballs%
Modified'from:'www.instagram.com/sweetersidemom'
!
Yields:!18!meatballs!or!six!servings!of!three!
!
Ingredients!
• 14.5oz!can!petite!diced!tomatoes,!undrained!
• 1.2!pounds!ground!turkey!(this!is!how!it’s!sold!in!my!grocery!store.!!You!can!also!use!
a!1!pound!package)!
• 1!large!egg!
• 1/2!cup!Italian!breadcrumbs!
• 1/2!cup!pesto!
• 1/4!cup!grated!parmesan!cheese!
• 7oz!container!of!Bocconcini!mozzarella!balls!
• 4oz!mozzarella!cheese,!shredded!(one!cup)!
!
Materials!
• 9x13”!baking!pan!(I!used!a!glass!one,!but!you!can!also!use!aluminum!or!disposable)!
• Foil!(to!cover!pan)!
• Plastic!wrap!(to!cover!pan)!
!
Prep!
1. Fill!out!your!freezer!label!with!the!name!of!the!meal,!cooking!instructions,!and!“use!
by!date”.!(For!standard!fridge/freezer!combos,!this!will!be!three!months!from!the!
prep!day.)!
2. Prepare!9x13”!pan!by!dumping!diced!tomatoes!into!it.!!
3. In!a!large!bowl,!combine!ground!turkey,!egg,!breadcrumbs,!pesto,!and!grated!parm.!!
Form!into!18!meatballs.!
4. Cut!mozzarella!into!18!evenAsized!pieces!and!press!inside!meatballs.!!!
5. Add!to!pan!and!top!with!shredded!mozzarella.!
6. Cover!pan!with!layers!of!plastic!wrap!and!foil,!and!freeze.!!
!
Cook!
• Preheat!oven!to!350!degrees!F.!
• Bake!90!minutes!or!until!heated!through.!!(To!shorten!cooking!time,!thaw!overnight!
in!refrigerator.)!
!
Serve!with!extra!sauce,!spaghetti!and!a!vegetable.!
%
% %
! !
Cheesy%Chicken%Tater%Tot%Casserole%
Modified'from:'http://www.thecountrycook.net/2012/07/cheesy<chicken<tater<tot<casserole<
slow.html'
'
Yields:!4!servings!
'
Ingredients!
• 32oz!bag!frozen!tater!tots!
• 3oz!bag!bacon!pieces!(absorbent!paper!from!inside!bag!removed!)!
• 1!pound!boneless!skinless!chicken!breasts,!cut!into!biteAsized!pieces!
• 8!oz!cheddar!cheese,!shredded!(2!cups)!
• 3/4!cup!2%!milk!(or!whatever!kind!you!have!onAhand)!
• 1/4!teaspoon!salt!!
!
Materials!
!
Prep!
2. Combine!all!ingredients!in!a!gallonAsized!plastic!freezer!bag,!remove!as!much!air!as!
possible,!and!seal.!
3. Freeze.!!
!
Cook!
is!cooked!through.!
!
Top!with!sour!cream!and!serve!with!peas.!
!
% %
! !
Chicken%Noodle%Soup%%
%
Yields:!4!servings!
%
Ingredients!
• 1!pound!boneless!skinless!chicken!breasts,!cut!into!bite!sized!pieces!
• 1/2!lb!carrots,!peeled!and!diced!(4!large)!
• 1!cup!celery,!diced!(2!large!ribs!or!4!small!ribs)!
• 1!teaspoon!garlic!powder!
• 1!teaspoon!dried!basil!
• 1!teaspoon!dried!oregano!
• 1!bay!leaf!
• 8!oz!wide!egg!noodles!*not!needed!until!day!of!cooking!
!
Materials!
!
Prep!
day.)!
2. Add!all!ingredients!except!noodles!and!broth.!
!
Cook!
1. The!night!before!cooking,!move!freezer!bag!to!your!refrigerator!to!thaw.!
2. The!morning!of!cooking,!add!contents!of!freezer!bag!to!crockpot!with!8!cups!of!
chicken!broth.!
3. Cook!for!6A8!hours!on!“low”!setting!or!until!carrots!are!soft.!
4. Add!pasta!and!cook!for!an!additional!30!minutes.!
5. Remove!bay!leaf.!
!
Serve!with!bread!or!crescent!rolls.!!!
!
% %
! !
Slow%Cooker%Turkey%Black%Bean%Chili%
!
Yields:!6!servings!
!
Ingredients!
• 1.2!pounds!of!ground!turkey!(this!is!how!it’s!sold!in!my!grocery!store.!!You!can!also!
use!a!1!pound!package)!
• 2!cans!of!black!beans!(15oz!each),!drained!and!rinsed!
• 2!large!carrots,!peeled!and!shredded!
• 28oz!can!of!tomato!sauce!
1!can!of!petite!diced!tomatoes!(14.5oz),!undrained!
• 1!2/3!cup!frozen!corn!
• 2!large!cloves!of!garlic,!minced!
• 1!tablespoon!paprika!
• 2!teaspoons!ground!cumin!
• 1.5!teaspoons!ground!oregano!
!
Materials!
!
Prep!
day.)!
2. Add!all!ingredients.!
!
Cook!
1. The!night!before!cooking,!move!freezer!bag!to!your!refrigerator!to!thaw.!
2. The!morning!of!cooking,!dump!bag!into!crockpot.!
3. Cover!and!cook!on!“low”!for!8!hours!or!until!turkey!is!cooked!through.!
4. Break!apart!turkey!and!stir.!
!
Serve!with!shredded!cheese!and!chips.!
!
! !
! !
Grocery%List%for%All%7%Meals%
%
Produce%%
• 3!small!yellow!onions!
• 2!large!potatoes!(or!3!medium),!1.5!pounds!
• 6!large!carrots!(about!3/4!of!a!pound)!
• 1!cup!celery!(2!small!ribs!or!4!large)!
• 4!cloves!of!garlic!
%
Meat%
• 5!pounds!of!boneless!skinless!chicken!breasts%
• 1!pound!lean!ground!beef%
• 2.4!pounds!ground!turkey!(My!grocery!store!sells!ground!turkey!in!1.2!pound!
packages.!!You!can!sub!1!pound!packages!instead!if!it’s!sold!differently!in!your!store)!
• 3oz!bag!bacon!pieces!(not!refrigerated,!buy!may!be!sold!by!bacon)!
%
Cold%
• 7oz!Bocconcini!mozzarella!balls!
• 1!large!egg!
• 1/4!cup!grated!parmesan!cheese!
• 4oz!mozzarella!cheese!(1!cup!shredded)!–!Tip:!buy!a!8oz!block!and!freeze!the!
leftover!4oz!for!one!of!the!“not!needed!until!day!of!cooking!items”!
• 8oz!mild!cheddar!cheese!(2!cups!shredded)!
• 3/4!cup!2%!milk!(or!whatever!kind!you!normally!buy)!
%
Freezer%
• 19oz!bag!of!cheese!tortellini!
• 32!oz!bag!of!tater!tots!
• 1!2/3!cup!frozen!corn!
• 16oz!bag!frozen!mixed!vegetables!(carrots,!corn,!green!beans,!and!peas)!
%
Italian%
• 28!oz!can!of!crushed!tomatoes!
• 10!oz!can!of!diced!tomatoes!with!green!chiles!
• 1/2!cup!ItalianAseasoned!breadcrumbs!
• 1/2!cup!pesto!
• 28oz!can!of!tomato!sauce!
• 2!cans!of!petite!diced!tomatoes!(14.5oz)!
%
Seasonings%
• 3!teaspoons!dried!oregano!(equal!to!one!tablespoon)!
• 1.5!teaspoons!dried!basil!
• 1.5!teaspoons!salt!
• 1.25!teaspoons!pepper!
• 1/2!teaspoon!celery!seed!
! !
• 1/4!teaspoon!poultry!seasoning!
• 1!teaspoon!garlic!powder!
• 1!tablespoon!paprika!
• 2!teaspoon!ground!cumin!
• 1!bay!leaf!
• 1!packet!taco!seasoning!mix!
%
Miscellaneous%
• 6!gallonAsized!plastic!freezer!bags!
• 1!9x13”!baking!pan!(I!used!a!glass!one!buy!you!can!also!use!disposable)!
• Plastic!wrap!(to!cover!9x13”!pan)!
• Foil!(to!cover!9x13”!pan)!
• 2!cups!chicken!broth!
• 1/4!cup!flour!
• 2!cans!of!black!beans!(15oz!each)!
%
Not%needed%until%day%of%cooking%
• 4oz!mozzarella!cheese!(you!can!buy!this!ahead!of!time,!shred!and!freeze)!
• 2oz!cheddar!cheese!(you!can!buy!this!ahead!of!time,!shred!and!freeze)!
• 1/2!cup!heavy!whipping!cream!(You!can!buy!this!ahead!of!time!and!freeze.!!You!can!
also!freeze!what’s!leftover.!!I'use'the'leftovers'in'my'coffee.)!
• 8oz!wide!egg!noodles!
• 8!cups!chicken!broth!
• Suggested!side!dishes:!
o Chicken!TacosA!soft!or!hard!tortillas!and!lettuce,!tomato,!and!cheese!
o Easy!Chicken!Pot!PieA!biscuits!or!crushed!Ritz!crackers!
o Cheesy!tortellini!–!broccoli!
o MozzAStuffed!Turkey!Pesto!Meatballs!–!spaghetti,!extra!sauce,!and!a!
vegetable!
o Cheesy!Chicken!Tater!Tot!CasseroleA!top!with!sour!cream!and!serve!with!
peas!
o Chicken!Noodle!Soup!–!bread!or!cresent!rolls!
o Turkey!Black!Bean!Chili!–!Shredded!cheese!and!tortilla!chips!
! !
2.5 Hours 
10 SLOW COOKER FREEZER MEALS IN 2.5 HOURS
RECIPES AND GROCERY LIST
!
Hamburger!Potato!Soup!
Yields:(6(servings((
(
Ingredients(
• 1/2(pound(carrots,(peeled(and(sliced((about(1.5(cups(or(4(large(carrots)(
• 2(small(potatoes,(peeled(and(cut(into(1@inch(chunks((about(8oz(or(1.5(cups)(
• 1(small(onion,(diced((1(cup)(
• 28oz(can(of(diced(tomatoes,(undrained((
• 1(tablespoon(extra(virgin(olive(oil(
• 2(garlic(cloves,(minced((
• 1(tablespoon(Italian(seasonings(
• 1/4(teaspoon(pepper(
• 1(pound(85%(lean(ground(beef(
• 4(cups(of(fat@free(lower@sodium(beef(broth*((not(needed(until(day(of(cooking)(
(
Materials(
• 1(gallon@sized(plastic(freezer(bag(
(
Prep(
1. Label(your(freezer(bag.(
2. Add(all(ingredients(to(your(freezer(bag((except(broth).((To(keep(potatoes(
from(browning,(chop(them(last(and(add(them(to(the(top(of(your(freezer(bag.(((
3. Remove(as(much(air(from(the(freezer(bag(as(possible,(seal,(and(lay(flat(in(your(
freezer(for(up(to(three(months.(
(
Cook(
1. The(night(before(cooking,(move(frozen(bag(to(your(refrigerator(to(thaw.(
2. The(morning(of(cooking,(pour(contents(of(freezer(bag(into(your(crockpot(and(
add(beef(broth.((
3. Cook(on(“low”(setting(for(8(hours(or(until(beef(is(cooked(through(and(carrots(
are(soft.(
4. Break(apart(beef,(stir,(and(serve.(
(
(
Serve(with(rolls.((
(
Slow Cooker Stuff Peppers
http://newleafwellness.biz/2015/04/08/slow-cooker-stuffed-peppers-freezer-friendly/
Yields:(4(servings(
(
Ingredients(
• 1lb(ground(turkey((
• 1(onion,(peeled(and(diced(
• 1(garlic(clove,(minced(
• 4(small(green(bell(peppers,(tops(cut(off(and(cleaned(
• 24oz(jar(of(your(favorite(pasta(sauce((reserve(2T)(
• 1/2(cup(water(
(
Materials(
• 1(gallon@sized(plastic(freezer(bag(
• 1(quart@sized(plastic(freezer(bag(
(
Prep(
1. Label(your(freezer(bag.(
2. In(large(bowl,(mix(ground(meat,(onion,(garlic,(and(2(tablespoons(of(pasta(
sauce.(
3. Separate(mixture(into(four(equal(parts(and(firmly(stuff(into(peppers.(
4. Add(remaining(pasta(sauce(to(quart@sized(bag.((Add(water(to(empty(jar(and(
shake(it(around(to(get(all(of(the(sauce(and(add(to(quart@sized(bag.((Seal.(((
5. Add(bag(of(sauce(to(gallon@sized(bag(and(add(stuffed(peppers.(Remove(as(
much(air(from(the(freezer(bag(as(possible,(seal,(and(lay(flat(in(your(freezer(for(
up(to(three(months.(
(
Cook(
1. The(night(before(cooking,(move(frozen(bag(to(your(refrigerator(to(thaw.(
2. The(morning(of(cooking,(add(stuffed(peppers(to(bottom(of(slow(cooker.((
3. Cover(with(sauce.(
4. Cook(on(“low”(setting(for(6@8(hours(or(until(meat(is(cooked(through(and(
peppers(are(soft.(
Serve with rice.
http://newleafwellness.biz/2014/10/06/crockpot-mexican-chili-cornbread-topping/
Yields: 3-4 adult sized servings (If you want to double, I would double the filling and keep the
cornbread topping the same.)
Ingredients
• 1 small green pepper, chopped (about one cup)
• 2 tablespoons and 1.5 teaspoons of homemade taco seasoning or 1 package of store-bought
taco seasoning
• 10.75oz can of condensed tomato soup (you can also substitute canned tomato sauce)
• 1/4 pound cheese (we use cheddar or pepper jack), shredded (about one cup)* not needed
until day of cooking
• 1 box of Jiffy corn muffin mix + the necessary ingredients listed on the box (Jiffy calls for one
egg and 1/3 cup milk)* not needed until day of cooking
Materials
Prep
2. All ingredients to freezer bag except cheese and corn muffin mix.
3. Remove as much air from the bag as possible and freeze for up to three months.
Cook
1. Thaw overnight before cooking.
2. The morning of cooking, pour contents of freezer bag into your crockpot and cook on “low”
setting for 6-8 hours, or until ground beef is cooked through.
3. Break apart beef, and top chili with shredded cheese and cornbread batter.
4. Replace lid and cook for one hour on “high” setting.
Serve plain or with a side salad.

Asian Chicken Lettuce Wraps
Yields: 6 servings
Ingredients
• 2 pounds of ground chicken
• 1 medium-sized red bell pepper, diced
• 2 large carrots, grated (1 cup)
• 1/4 cup low-sodium soy sauce
• 1/4 cup ketchup
Materials
Prep
Cook
1. Thaw.
2. Cook in slow cooker for 4-6 hours on “low” setting.
3. Break apart chicken and spoon onto lettuce.
Serve on big pieces of iceberg or Boston bibb lettuce.

Crockpot Cabbage Casserole
http://newleafwellness.biz/2015/06/08/crockpot-cabbage-casserole/
Yields 6-8 servings
Ingredients
• 1 pound of 85% lean ground beef
• 2 medium onions, diced
• 1 medium head of cabbage, chopped
• 2 medium carrots, peeled and thinly sliced
• 3/4 cup brown rice (uncooked)* not needed until day of cooking
• Cooking spray* not needed until day of cooking
Materials
• 1 gallon-sized plastic freezer bag (NOTE: This meal makes a lot of food so you may want to
split it into two freezer bags if your slow cooker isn’t at least 6 quarts)
Prep
2. Brown ground meat and onions. Let cool to room temperature. <- This step is optional. You
can also add items to freezer bag raw. I decided to cook them because I’ve made this recipe
before fresh and it was really good.
3. Add all ingredients EXCEPT for cooking spray and brown rice to bag.
4. Remove as much air as possible, seal and lay flat in your freezer for up to three months.
Cook
1. Thaw.
2. Spray crockpot with cooking spray and place rice in the bottom of the slow cooker.
3. Add ingredients from freezer bag.
5. Stir before serving.
Serve with soy sauce.

Crockpot Thai Peanut Chicken from Mommy’s Fabulous Finds
http://www.mommysfabulousfinds.com/2014/03/crockpot-freezer-meal-recipes.html
Yields: 4 servings
Ingredients
• 1 red pepper, diced
• 1 white onion, chopped
• 1/2 cup creamy peanut butter
• 1 lime, juiced
• 1.5 teaspoons cumin
• Crushed peanuts* not needed until day of cooking
• Chopped scallions* not needed until day of cooking
• Cilantro* not needed until day of cooking
Materials
Prep
2. Add all ingredients to freezer bag, except peanuts, scallions, and cilantro.
3. Seal bag and freeze for up to three months.
Cook
1. When ready to use, thaw in fridge for 24 hours.
2. Empty thawed contents into slow cooker and cook on low for 4-6 hours.
Top with peanuts, scallions, and cilantro. Serve with rice.

Crockpot White Wine Chicken with Artichokes
http://newleafwellness.biz/2015/05/18/crockpot-white-wine-chicken-with-artichokes/
Yields: 6 servings
Ingredients
• 2 pounds boneless skinless chicken breasts, thinly sliced or tenderized
• 1 can of artichokes (14oz), quartered and drained
• 1 can of diced tomatoes (14.5oz), undrained
• Juice of 1 lemon
• 1/2 cup dry white wine
• 3-4 cloves of garlic, sliced or minced
• 1/4 cup butter
• 1 tablespoon capers (optional)
• 1 tablespoon cornstarch* not needed until day of cooking
Materials
To Freeze
2. Add all ingredients EXCEPT for cornstarch to bag.
3. Remove as much air as possible, seal and lay flat in your freezer for up to three months.
Cook
1. When ready to cook, thaw, pour the contents of freezer bag into crockpot and cook on “low”
setting for 4-6 hours.
2. Stir cornstarch into mixture and cook an additional 1/2 hour on “low” setting.
Serve over a bed of sautéed spinach, angel hair pasta, or both!

http://newleafwellness.biz/2015/03/30/organic-crockpot-freezer-meals-from-costco-10-meals-in-60-
minutes/
Yields: three servings
INGREDIENTS
• 1/4 cup honey
MATERIALS
PREP
3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.
COOK

Crockpot Apricot-Ginger Chicken with Green Beans
http://newleafwellness.biz/2015/01/07/make-ahead-crockpot-apricot-ginger-chicken-with-soy-sauce/
Ingredients
• 1-inch fresh ginger root, peeled and grated (If you buy a large root, you can freeze whatever is
leftover. I place the leftover root whole in my freezer.)
Materials
Prep
2. Combine all ingredients in gallon-sized plastic freezer bag.
3. Remove as much air as possible, seal, and lay flat in the freezer for up to 3 months.
Cook
2. Dump into crockpot and cook on “low” setting for 4-6 hours or until chicken is cooked through.
Serve with quinoa, brown rice, or potatoes.

Chicken Curry
http://newleafwellness.biz/2013/03/11/slow-cooker-chicken-curry-recipe/
Ingredients
• 13.5oz can of coconut milk
• 14.5oz can of tomato sauce (about 1 3/4 cup)
• 1 teaspoon salt
Materials
Prep
Cook
1. Thaw.
2. Add to slow cooker and cook on low setting for 6-8 hours.
Serve with white or brown rice, and enjoy!
( (
Grocery!list!for!all!10!meals!
(
PRODUCE(
• 2 small potatoes
• 18 garlic cloves (bulbs typically have 10-12 cloves)
• 5 small green bell peppers
• 2 medium-sized red bell peppers
• 1 medium head of cabbage
• 8 carrots (1 pound)
• 1 lemon(
• 1 lime
(
MEAT(
• 3 pounds 85% lean ground beef
• 2 pounds of ground chicken
(
SEASONINGS(
• 2 tablespoons and 1.5 teaspoons of homemade taco seasoning or 1 package of store-bought
taco seasoning
• 1.5 teaspoons cumin
(
FROZEN(
(
COLD(
• 1/4 cup butter
(
ITALIAN(
• 28oz can of diced tomatoes
• 1 can of diced tomatoes (14.5oz)
CANNED(
• 10.75oz can of condensed tomato soup (you can substitute canned tomato sauce)
• 1 can of quartered artichokes (14oz)
• 1 can of coconut milk (13.5oz)
(
(
MISC(
• 1/2 cup + 1 tablespoon low-sodium soy sauce
• 1/4 cup ketchup
• 1/2 cup honey
• 1/2 cup creamy peanut butter
• 1/2 cup dry white wine
• 1 tablespoon capers (optional)
(
NOT(NEEDED(UNTIL(DAY(OF(COOKING(
• 4 cups of fat-free lower-sodium beef broth
• 1/4 pound cheese (we use cheddar or pepper jack), shredded (about one cup)
• 1 box of Jiffy corn muffin mix + the necessary ingredients listed on the box (Jiffy calls for one
egg and 1/3 cup milk)
• Cooking spray
• 3/4 cup brown rice (uncooked)
• Crushed peanuts
• Chopped scallions
• Cilantro

1. Hamburger Potato Soup – serve with rolls
2. White Wine Chicken with Artichokes – serve over a bed of sautéed spinach, angel hair pasta,
or both.
3. Asian Chicken Lettuce Wraps – serve on big pieces of iceberg or Boston bibb lettuce.
4. Apricot-Ginger Chicken with Green Beans – Serve with quinoa, brown rice, or potatoes.
5. Crockpot Cabbage Casserole – serve with soy sauce.
6. Stuffed Peppers – serve with rice.
7. Mexican Chili with Cornbread Topping- serve plain or with a side salad.
8. Thai Peanut Chicken- Serve with rice.
9. Italian Chicken- serve with spaghetti and a salad.
10. Chicken Curry – Sere with white or brown rice.
One Hour
RECIPES
Slow Cooker Chicken Curry
Yields: One gallon-sized bag of slow cooker chicken curry
Ingredients
• 1, 6oz can of tomato paste
• 1, 13.5oz can of coconut milk
• 1, 14.5oz can of tomato sauce (about 1 3/4 cup)
• 1 teaspoon salt
• 1 teaspoon crushed red pepper
Directions
• In a bowl, combine tomato sauce, garlic, honey, and seasonings.
Set aside.
• Add the rest of the ingredients to your slow cooker. Cover with the
tomato sauce/seasoning mixture.
• Cook on low 8 hours.
To Freeze
Combine all of the ingredients in a gallon-sized freezer bag and freeze for
up to three months. When ready to cook, thaw overnight in your
refrigerator and cook in your slow cooker for 8-12 hours on low.
!
Slow Cooker Beef Roast and Carrot Recipe
Yields: One gallon-sized bag of beef roast and carrots
Ingredients
• 2-pound boneless beef chuck shoulder roast (No substitutions! This is
the best cut of meat for the slow cooker!)
• 1-2 pounds carrots, peeled and chopped into bite-sized pieces
• one seasoning packet (We love the McCormick mesquite and
chipotle seasonings) or 3 tablespoons of your favorite homemade
seasoning mix (Like taco. Yum!)
Directions
• Add lid, and cook on “low” setting for 8-10 hours until beef shreds
easily with a fork.
To Freeze

until meat easily pulls apart with a fork. Shred meat and serve!
Slow Cooker Meatball Veggie Soup
Yields: One bag of slow cooker meatball veggie soup
Ingredients
• 1 pound small meatballs (store bought or homemade)
• 4 cups low sodium chicken broth
• 3 cups green beans, ends cut off and cut into bite-sized pieces
• 1 medium-sized zucchini, ends cut off and cut into bite-sized pieces
• 1 medium-sized yellow onion, diced (about 1 cup)
Directions
• Combine all ingredients in slow cooker.
• Cover, and cook on low for 8 hours or until veggies are soft.
To Freeze

until carrots and onions are soft. Serve!
GROCERY LIST
MEAT
• Two, 2-pound boneless beef chuck shoulder roasts
CANNED
• 2, 6oz cans of tomato paste
• 2, 14.5oz cans of tomato sauce (about 3.5 cups) (You can sub one,
24oz can)
• 4 cups low sodium chicken broth
• 2, 13.5oz cans of coconut milk
PRODUCE
• 3 cups green beans
• 1 medium-sized zucchini
FROZEN FOOD
• 1 bag of frozen small meatballs (if you have more time you can
make your own instead)
SEASONINGS
• 4 tablespoons curry powder (1/4 cup)
• 2 teaspoons crushed red pepper
• Two seasoning packets for beef roast (We love the McCormick
mesquite and chipotle seasonings) or 3 tablespoons of your favorite
homemade seasoning mix (Like taco. Yum!)
MISC
SIDE DISHES
• 5 bags of brown rice

Family Freezer Ult Prep Sessions PDF

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Family Freezer Ult Prep Sessions PDF

Uploaded by

Copyright:

Available Formats

Freez er Prep

Ultimate Freezer Meal Prep Sessions.

Copyright © 2019 by Kelly McNelis.

FREEZER MEAL PREP SESSIONS with super healthy recipes

8 Crockpot Freezer Meals from Whole Foods in 35 Minutes (organic 21 - 29

10 Organic Crockpot Freezer Meals from Costco in 60 Minutes (all 30 - 35

5 Healthy Crockpot Freezer Meals with Tomatoes in 75 Minutes (made 36 - 44

6 Healthy Crockpot Freezer Meals in 45 Minutes (every recipe includes 45 - 53

6 Healthy Crockpot Freezer Meals in 50 Minutes (no condensed soup 54 - 58

8 Crockpot Freezer Meals in 35 Minutes (4 minutes per meal). I like to 70 - 76

7 Crockpot Freezer Meals in One Hour (8 ½ minutes per meal). This is 77 - 83

6 Crockpot Freezer Meals in 30 Minutes (5 minutes per meal). I like 84 - 88

8 Healthy Crockpot Freezer Meals in 45 Minutes (5 ½ minutes per 89 - 95

6 Make-Ahead Freezer Meals in 50 Minutes (8 minutes per meal). In 110 - 116

10 Whole30 Crockpot Freezer Meals in 90 Minutes. Whole30 made 268 - 283

10 Freezer-to-Grill Chicken Packs in 20 Minutes (grill). I love these 320-321

10 Healthy Freezer Crockpot Meals from Walmart in 90 Minutes. I 395 - 408

50 Freezer Friendly Breakfasts in 75 Minutes. I made these breakfasts 424 - 432

Do I need to thaw my freezer meals?

What materials do I need to freeze and cook these meals?

This is my favorite crockpot because it has a programmable timer.

If you have additional questions, please email me at kelly@thefamilyfreezer.com. I’m

GROCERY LIST FOR ALL 8 MEALS

• Brown rice to serve with beef and carrots

ITEMS NEEDED FOR DAY-OF COOKING

Yields: One gallon-sized bag of Mexican Chicken Soup

SUGGESTED SIDE DISH: Brown rice

More info can be found on http://www.NewLeafWellness.biz

! More info can be found on http://www.NewLeafWellness.biz! !

! More info can be found on http://www.NewLeafWellness.biz! !

! More info can be found on http://www.NewLeafWellness.biz! !

! More info can be found on http://www.NewLeafWellness.biz! !

! More info can be found on http://www.NewLeafWellness.biz! !

! More info can be found on http://www.NewLeafWellness.biz! !

FROZEN (You can sub fresh vegetables if you want)

! More info can be found on http://www.NewLeafWellness.biz! !

! More info can be found on http://www.NewLeafWellness.biz! !

Crockpot Monster Burgers

Serve on hamburger buns with a side salad.

Serve with spaghetti and a salad.

Serve with garlic bread.

Serve with steamed broccoli.

NOT NEEDED UNTIL DAY OF COOKING

To Freeze and Cook Later

To Freeze and Cook Later

Serve with rice.

To Freeze and Cook Later

Serve with rice and steamed broccoli.

To Freeze and Cook Later

Serve with rice.

To Freeze and Cook Later

Serve with garlic bread.

To Freeze and Cook Later

Serve with rice.

Not Needed Until Day of Cooking

GROCERY LIST FOR ALL 6 MEALS

ITEMS NEEDED FOR DAY-OF COOKING

• 1 gallon-sized plastic freezer bag

1. Label freezer bag.

More info can be found on http://www.NewLeafWellness.biz

To Freeze and Cook Later

Serve with rice.

To Freeze and Cook Later