October Fall Freezer Meals Are Here!
A few months ago, I discovered what feels like a little life hack.
I started spending an hour each month getting a few meals prepped for the month ahead. We’re talking just assembling stuff for my favorite recipes into bags and freezing it!
And I can’t tell you how much this system makes me feel like I have my life together! It’s the best.
What I Prepped:
What I Got:
The recipes this month are absolute family favorites for fall!
And they all have cook times for Crockpot, Instant Pot, and stovetop methods. 🙂
Hope these help make your life easier this month like they have for us!
Here Are The Bag Labels + Grocery List:
They’re free! Aren’t they so fun?!
Everything you need is right on them. I print the cards out and attach them to the bags so I don’t have to use my phone at all for the prep or cooking.
Here Are All The Recipes:
Apple Streusel Muffins
16-18 muffins total
Click here for printable version!
Blend in a BLender:
- 1 cup full-fat Greek yogurt
- 3 eggs
- 3 1/2 cups rolled oats
- 3/4 cup brown sugar, lightly packed
- 2 cups chopped Honeycrisp apples
- 1 1/2 tsps. baking soda
- 1 tsp. baking powder
- 1 tsp. vanilla extract
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
For the streusel: mix 4 tablespoons melted butter, 1/3 cup brown sugar, and 3/4 cup flour into small crumbles.
Bake
Spray a muffin tin with avocado oil. Fill tins two-thirds of the way full with batter; top with streusel.
Bake at350°16-18 minutes
FReeze
Store muffins in an airtight container or bag in the freezer (or fridge). To reheat from frozen, microwave 45-60 seconds.
Chicken Tinga Tacos
4 servings
Freeze Together
- 1 tbsp. olive oil
- half of an onion, roughly chopped
- 2 cloves garlic, smashed
- 2 individual chipotles in adobo sauce
- 1 tsp. dried oregano
- 1 tsp. cumin
- 14-oz. can crushed fire-roasted tomatoes
- 1 tsp. salt
- 1 1/4 lbs. boneless skinless chicken thighs
- 1/4 cup water
Cooking Methods
CrockpotHigh4 hoursfrom thawed
Instant PotHigh15 minutesfrom frozen
StovetopSimmer30 minutesfrom frozen
Finish
Remove chicken from the sauce and shred. Blend sauce until smooth. Add chicken back in. Serve in tortillas with all the taco fixings you want!
Chicken Wild Rice Soup
10 servings
Freeze Together
- 3 cups mirepoix (chopped celery, carrot, and onion)
- 3 cloves garlic, minced
- 1 cup uncooked wild rice
- 1 tsp. salt
- 1 tsp. poultry seasoning
- 1 lb. chicken breasts
- 1 tbsp. chicken bouillon paste
Cooking Methods
Add 5 cups chicken broth before cooking.
CrockpotLow8 hoursfrom thawed
Instant PotHigh30 minutesfrom frozen
StovetopSimmer60 minutesfrom frozen
Finish
Shred chicken; return to pot.
Add 2 cups heavy cream and 2 1/2 cups chicken broth. To thicken: whisk 1 1/2 tbsp. cornstarch with 1 1/2 tbsp. cold water; add and simmer.
Steph’s Chickpea Curry
4 servings
Freeze Together
- 2 cloves garlic, minced
- 2 tbsp. red curry paste
- 1 1/2 tbsp. soy sauce
- 1 tbsp. brown sugar
- 2 cans chickpeas, rinsed and drained
- 1 can coconut milk
- 1 cup chicken broth
Cooking Methods
CrockpotLow4 hoursfrom frozen
Instant PotHigh13 minutesfrom frozen
StovetopSimmer20 minutesfrom frozen
Finish
Whisk 1 1/2 tbsp. cornstarch in 1 1/2 tbsp. cold water; add to bubbling pot and let simmer until slightly thickened.
Stir in 2 cups of fresh spinach and fresh cilantro just before serving.
Serve with rice and chili crisp. I also love this with cucumber salad (thinly sliced cucumber and red onion, tossed with vinegar, avocado oil, salt, and sugar).
