I added two more meals to my freezer arsenal. I didn’t come up with either of these recipes but they are both worth checking out and making! I, for one, will be making both of these again.
No Bean Turkey and Sweet Potato Chili from Skinny Taste
Ingredients:
20 ounce 93% lean ground turkey
Kosher salt, to taste
1/2 cup onion, chopped
3 cloves garlic, crushed
10 ounce can Rotel mild tomatoes with green chilies
8 ounce can tomato sauce
3/4 cup water
1/2 tsp cumin, or to taste
1/4 tsp chili powder
1/4 tsp paprika
1 bay leaf
1 medium sweet potato, peeled and diced into 1/2-inch cubes
- In a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt and cumin.
- When meat is browned and cooked through add onion and garlic; cook 3 minutes over medium heat. Add the can of Rotel tomatoes, sweet potato, tomato sauce, water, cumin, chili powder, paprika, salt and bay leaf.
- Cover and simmer over medium-low heat until potatoes are soft and cooked through, about 25 minutes stirring occasionally. Add 1/4 cup more water if needed. Remove bay leaf and serve.
See the original recipe here at Skinny Taste!
Crockpot Jambalaya by Food Renegade
Ingredients:
5 c. chicken broth- make sure it is compliant
4 peppers – any color you want- I used one of each green, red, yellow and orange- seeded and chopped into chunks
1 large onion, diced
1 large can of organic diced tomatoes with the juice
2 cloves garlic, minced
2 bay leafs
1 pound large shrimp, raw and de-veined
4 oz. chicken, diced into bite sized chunks
1 package spicy Andouille sausage, cut into rings- make sure it is compliant! I used Wellshire Farm’s
1/2-1 head of cauliflower
1 full bag frozen okra- I made this change from the original recipe
3 Tablespoon Cajun Seasoning*see below
1/4 c. Frank’s Red Hot or compliant hot sauce of your choice
Kitchen equipment
6 quart oval crockpot- or at least this is what I have
- Put the chopped peppers, onions, tomatoes, garlic, chicken, cajun seasoning, Red Hot, and bay leafs in the crockpot with the chicken stock. Set on low for 6 hours.
- About 30 minutes before it’s finished, toss in the cut up sausages and bag of frozen okra.
- While this is cooking quickly make cauliflower rice by pulsing raw cauliflower in the food processor until it resembles rice.
- For the last 20 minutes, add in the cauliflower rice and the raw shrimp.
*How to Make Your Own Cajun Seasoning (from Emeril!):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
See the original recipe here at Food Renegade!
Questions about my methods for freezer storage or want to check out some other freezer meals I’ve stored? Check my previous post Five Whole 30 Approved Freezer Meals.
