Chicken and sweet potato curry – it’s quick, easy and packs some full flavour. I did make one mistake, too much broth, so I’ll give you the updated version. Let’s get cooking!
Ingredients
2 chicken breasts, quartered
1 1/2 cups of sweet potato, cut in 1 inch cubes
2 tablespoons of curry powder and fish sauce
1 teaspoon of hot sauce, lime juice and garlic
can of mini corn, bamboo shoots and coconut milk
large Spanish onion, diced
First, prep all of your ingredients. I peeled the sweet potato, yet if you’re a fan of leaving the skin on, then go for it!
Put everything, including the coconut milk, in a large freezer safe bag. Freeze and cook right from frozen when you’re ready.
Now, this is where I’ve adjusted the recipe. No need for broth – not at all.
I added in a carton of vegetable broth and it was far too runny – see below. It’s better without.
Done – after it cooks on low for 8 hours.
Cook up some rice and eat up.
There you have it, a warm rich freezer meal for when you’re just too busy to cook, yet want some home cooking goodness.
Cilantro lime chicken – in the crock pot. No need to thaw out this freezer meal, just put it right in the slow cooker and you’ll be all set for tacos or burrito bowls. Let’s get cooking.
Ingredients
2 chicken breasts
can of black beans, 19oz
2 cans of corn, 12oz
a bunch of cilantro
large red onion
1 tablespoon of garlic
heaping tablespoon of sriracha
2 tablespoons of lime juice
1 tablespoon of cumin
salt to taste (about 2 teaspoons)
First, get out a large freezer bag. Cut the red onion and chop up the cilantro. Add to the bag. Open the cans of corn and black beans – drain and rinse then add to the bag. Then, add in the garlic, sriracha, lime juice, and seasonings. Lastly, add in the chicken. You don’t need to cut it up, yet you can to make it fit in the bag.
When you’re ready to cook, add the frozen ingredients to the slow cooker and cook on low for 8 hours.
I’m not a fan of having to thaw freezer meals first – I can’t ever remember to take them out to thaw. This one works well directly from frozen, which is great.
With about 30 minutes left, pull the chicken and get your taco toppings ready.
Heat up the taco shells or cook some rice. Then, shred some cheese and get out the sour cream and salsa.
Dress up those cilantro lime chicken tacos and the eat up.
Done – enjoy this tasty meal and have a burrito bowl for lunch the next day.
First, get out a large freezer bag. Cut the red onion and chop up the cilantro. Add to the bag.
Open the cans of corn and black beans - drain and rinse then add to the bag.
Then, add in the garlic, sriracha, lime juice, and seasonings.
Lastly, add in the chicken. You don't need to cut it up, yet you can to make it fit in the bag.
When you're ready to cook, add the frozen ingredients to the slow cooker and cook on low for 8 hours.
With about 30 minutes left, pull the chicken and get your taco toppings ready.
Heat up the taco shells or cook some rice. Then, shred some cheese and get out the sour cream and salsa. Dress up those cilantro lime chicken tacos and the eat up.
Broccoli cheese casserole – and it’s a freezer meal. Abut 10 minutes of prep, then from freezer to slow cooker in 2 minutes – 8 hours later, you’ve got dinner. This meal packs some protein and is hearty on those cold winter days. Let’s get cooking.
Ingredients
16 oz of broccoli
white onion
red pepper
3 stalks of celery
can of corn and chickpeas
1 cup os milk and cheddar cheese
can of gluten free cream soup
First, wash and chop your vegetables. Then, drain and rinse the corn and chickpeas. Lastly, shred the cheddar cheese.
Pack all of the ingredients (it might be tight) into an extra large freezer bag.
Once you’re ready to cook, dump the bag into a slow cooker and cook on low for 8 hours.
Be sure to stir around the 4 hour mark – if not, the cheese might clump and harden to the side of the slow cooker.
Done!
Eat up with rice and enjoy the goodness.
Thanks so much for stopping by! I’ve got one more freezer meal to share this season – that’ll be 8 in total. Stay tuned!
Pack all of the ingredients (it might be tight) into an extra large freezer bag.
Once you're ready to cook, dump the bag into a slow cooker and cook on low for 8 hours. Be sure to stir around the 4 hour mark - if not, the cheese might clump and harden to the side of the slow cooker.
I'm Ali and I sew, cook and create; simply put, I have a heck of a lot of fun!
A little note about 3ten - it's a lifestyle blog about sewing, fooding and traveling. I share my ideas and make a joke or two along the way (not very good ones, though).
Enjoy what you find here and sew or bake up. Thanks for visiting!
