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Fall Freezer Meal Plan

I’m back with another freezer meal plan...

Hey y’all! I know I’ve been slacking the past couple of months with posting but I’ve been SO busy! I went back to school full time, have two toddlers, bought 40 acres and some goats, trying to get used to my hubby’s new work schedule and still trying to finish projects in our fixer upper. When all of the chaos really hit I slacked on my freezer meal prep and let me tell you we all felt it! Freezer meals allow us to eat healthy(ish) meals and stops us from making poor food choices.

The best way to save money with meal prepping is to incorporate several meatless meals and try to double, triple or even quadruple recipes. You’ll be buying in bulk which will often save you money! As always, I recommend labeling your storage bags with the names and ingredients for each recipe so prepping will go faster.

Alright enough chitter chatter...here it is!

ONE MONTH FALL FREEZER MEAL PLAN 



Veggie Pasta Sauce 

Adapted from Supper in the Suburbs
Ingredients: 
  • 4 zucchini, cubed 
  • 6 garlic cloves, thinly sliced 
  • 1 pint grape or cherry tomatoes, halved 
  • 2 tbsp Italian seasoning 
  • 15 oz can petite diced tomatoes x 2
  • 15 oz can tomato sauce x 2 
  • 4 tbsp tomato paste 
  • salt and pepper to taste 
Divide all ingredients evenly between two gallon size freezer storage bags. Remove as much air as possible, seal and lay flat in freezer to freeze. To serve: Remove bag from freezer and place in fridge to thaw overnight. Dump contents of bag into a slow cooker and cook on low for 8 to 10 hours. Serve warm with gluten free rotini noodles or pasta of choice. 

Pumpkin Chili 

Original recipe can be found at Thriving Home
Ingredients:
  • 2 yellow onions, finely diced 
  • 3 large carrots, diced 
  • 4 garlic cloves, minced 
  • 15 oz can black beans, drained and rinsed 
  • 15 oz can garbanzo beans, drained and rinsed 
  • 15 oz can pinto beans, drained and rinsed 
  • 1/2 cup dried lentils
  • 15 oz can pumpkin purée 
  • 28 oz can petite diced tomatoes 
  • 2 tbsp tomato paste 
  • 4 cups vegetable broth 
  • 2 bay leaves 
  • 1/2 tsp garlic powder 
  • 1/2 tsp onion powder 
  • 1/2 tsp dried oregano 
  • 1/2 tsp ground black pepper 
  • 2 tbsp chili powder 
  • 1/2 tsp paprika 
  • 1/2 tsp crushed red pepper flakes 
  • 1 tsp salt 
  • 1 tbsp ground cumin 
Divide ingredients evenly between two gallon size freezer storage bags. Remove as much air from bags as possible, seal and lay flat in freezer to freeze. To serve: Remove from freezer and place in fridge to thaw overnight. Dump contents of bag into a slow cooker and cook on low for 8 to 10 hours adding a small amount of water if needed. 

Split Pea Soup

Original recipe by Coco & Ash
Ingredients: 
  • 32 oz dried split green peas 
  • 16 oz diced or cubes ham
  • 6 carrots, peeled and chopped
  • 6 celery stalks, chopped 
  • 6 garlic cloves, sliced or chopped
  • 2 yellow onions, chopped 
  • 2 tsp dried oregano 
  • 1 tsp salt 
  • 12 cups chicken or vegetable broth 
Divide all ingredients equally between two gallon size freezer storage bags. Remove as much air as possible, seal and place in freezer to freeze. To serve: Remove from freezer and place in fridge to thaw overnight. Dump contents in slow cooker and cook on low for 8 to 10 hours. Using a potato masher, lightly smash the contents of slow cooker and serve warm with crusty bread for dipping. 

Black Bean and Corn Enchiladas

Original recipe by $5 Dinners
Ingredients: 
  • 15 oz can black beans, drained and rinsed 
  • 15 oz can corn, drained 
  • 4 oz can diced green chiles
  • juice from 1 lime 
  • 1 bell pepper, seeded and diced 
  • salt and pepper to taste 
  • 1 tsp ground cumin 
  • 16 corn tortillas 
  • 3 cups shredded Mexican blend cheese 
  • 28 oz can red enchilada sauce 
In a large mixing bowl, combine black beans, corn, green chiles, bell pepper, lime juice, salt, pepper, cumin and 1 cup shredded cheese. Divide mixture evenly between two gallon size freezer storage bags. Divide 16 corn tortillas between two quart size bags, seal and place in the gallon size bag. Divide red enchilada sauce evenly between two quart size storage bags and place in gallon size storage bags. Seal gallon size bag and lay flat in freezer to freeze. To serve: Place bag in fridge to thaw overnight. Preheat oven to 350 degrees. Split black bean mixture between 8 corn tortillas, roll and place seam side down in a 8x8 casserole dish. Pour enchilada sauce evenly over the top. Sprinkle 1 cup shredded cheese over sauce. Place in preheated oven and back for 15-20 minutes. Serve with side of choice; cilantro lime rice, crockpot refried beans or chips and salsa.

Cheesy Mexican Quinoa

Original recipe by Eating Bird Food
Ingredients: 
  • 1 cup dry quinoa, rinsed 
  • 4 large sweet potatoes, peeled and cubed 
  • 2 (15 oz) cans black beans, drained and rinsed 
  • 3 cups salsa 
  • 2 bell peppers, seeded and diced 
  • 1 yellow onion, diced 
  • 1 bunch green onions, chopped 
  • 1 bunch cilantro, chopped 
  • 4 tbsp homemade taco seasoning 
  • 2 cups water 
  • 4 cups shredded Mexican blend cheese 
Divide quinoa, sweet potatoes, black beans, salsa, onions, bell pepper, cilantro and taco seasoning between two gallon size freezer storage bags. Seal and lay flat in freezer to freeze. To serve: Remove a bag from freezer and place in fridge to thaw overnight. Dump contents of bag into slow cooker and cover with 1 cup of water. Cook on low for 6 hours. Before serving, mix in 1 cup of shredded cheese then sprinkle another cup of cheese over the top. Allow to melt then serve warm with toppings of choice. 

Spaghetti Sauce

Ingredients: 
  • 2 (28 oz) cans crushed tomatoes 
  • 2 (15 oz) cans tomato sauce 
  • 1 yellow onion, finely diced 
  • 8-12 garlic cloves, thinly sliced 
  • 4 tsp dried basil
  • 2 tsp dried parsley
  • 1 tsp dried oregano 
Divide contents evenly between two gallon size freezer storage bags. Remove as much air as possible, seal and lay flat in freezer to freeze. To serve: Remove from freezer and place in fridge to thaw overnight. Dump contents of bag into a slow cooker and cook on low for 6-8 hours stirring occasionally. Serve warm with gluten free noodles. 

Buddha’s Delight Stir Fry

Original recipe by Dinner at the Zoo
Ingredients:
  • 2 (14 oz) packages organic extra firm tofu, cubed 
  • salt and pepper to taste
  • 6 tbsp soy sauce 
  • 2 tbsp toasted sesame oil 
  • 4 tsp honey 
  • 2 tbsp grated fresh ginger 
  • 4 garlic cloves, minced 
  • 4 tsp cornstarch 
  • 2 tbsp canola oil 
  • 2 (14 oz) cans baby corn, drained
  • 2 (8 oz) cans sliced water chestnuts, drained
  • 8 cups mixed fresh veggies (I used bok choy, sugar snap peas and carrots)
Cube both blocks of tofu and split evenly between two quart size storage bags. Remove air and seal bags. In a medium mixing bowl, combine soy sauce, sesame oil, honey, ginger, garlic and cornstarch. Pour evenly into two quart size bags, remove as much air as possible and seal. In two gallon size freezer storage bags, divide the corn, water chestnuts and 8 cups of veggies of choice. Place one sauce and one cubed tofu baggy into each gallon size bag. Seal and lay flat in freezer to freeze. 
To serve: Remove a bag from freezer and place in fridge to thaw completely, may take up to 24 hours. Preheat oven to 400 degrees. Remove tofu from bag and drain as much water as possible squeezing lightly between two paper towels if needed. Place tofu on greased baking sheet then season with salt, pepper and oil of choice. Toss to coat then spread into a single layer. Place in oven and bake for 20 minutes or until lightly browned. Meanwhile, heat 1 tbsp olive oil in a wok or large saute pan over medium-high heat. Add veggies and cook until tender. In a small mixing bowl, combine contents of sauce packet with 1/4 cup of water. Add baked tofu to pan with veggies and pour sauce over the top. Simmer until thickened. Serve over white rice or rice noodles.

Garlicky Tofu with Carrots & Green Beans

Original recipe by Gimme Some Oven
Ingredients:
  • 2 (14 oz) packages organic extra firm tofu, cubed
  • 2 tbsp olive oil
  • 2 tbsp cornstarch
  • 2 tsp sea salt
  • 1 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 1 lb green beans, trimmed
  • 6-8 large carrots, peeled and sliced 
  • 20 garlic cloves, finely minced
  • 2 fresh jalapenos, seeded and diced
  • 2 small red onions, finely diced
  • 1 stick (4 tbsp) butter
  • 4 tsp ground ginger
  • 4 tsp cornstarch
  • 3 tsp ground black pepper
  • 4 tbsp maple syrup
  • 1/2 cup soy sauce
  • 1 cup water
Divide cubed tofu, sliced carrots and trimmed green beans between two gallon size freezer storage bags. In a medium mixing bowl, combine 1 cup water, 1/2 cup soy sauce, 4 tbsp maple syrup, 4 tsp cornstarch, 3 tsp ground black pepper and 4 tsp ground ginger. Divide sauce mixture between two quart size storage bags and seal. Place a sauce mixture bag in each gallon size bag with the tofu and veggies. Divide butter, jalapeno, garlic and red onion between two quart size bags. Seal and place a bag into each tofu/veggie bag. Seal big bag and place in freezer to freeze. 
To serve: Remove a bag from freezer and place in fridge to thaw completely, may take up to 24 hours so plan accordingly. Preheat oven to 400 degrees. Remove tofu from bag and place between two paper towels draining as much liquid as possible. Place tofu in a bowl and toss with 1 tbsp olive oil, 1 tbsp cornstarch, 1/4 tsp ground black pepper, 1/2 tsp garlic powder and 1 tsp salt. Pour onto baking sheet and spread into a single layer. Bake in the oven for 15 minutes, remove and flip tofu over then bake for an additional 15-20 minutes. *Place carrots and green beans in a glass casserole dish and roast in the oven with the tofu for the same amount of time or until tender* While the tofu and veggies are baking, add the butter, onions, garlic and jalapeno to a large saute pan and cook over medium heat until tender. Pour the contents of sauce pack into the pan and simmer until thickened. Add the baked tofu and stir gently to combine. Serve with veggies over white rice. 

Sausage Gumbo

From my absolute favorite food bloggers Happy Money Saver
Ingredients:
  • 2 (12 oz) packages smoked turkey sausage
  • 2 (12 oz) packages frozen cut okra
  • 2 yellow onions, chopped
  • 2 bell peppers, chopped
  • 4 tsp minced garlic
  • 2 (28 oz) cans of diced tomatoes with juices
  • 2 tbsp Worcestershire sauce
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 4 dashes of hot sauce
Divide all ingredients evenly between two labeled gallon size freezer storage bags. Remove as much air as possible, seal and lay flat in freezer to freeze. To serve: Remove a bag from the freezer and place in fridge to thaw overnight. Dump contents of bag into a slow cooker and cook on low for 5-6 hours. Serve warm over steamed white rice. 

Bean and Bacon Soup

Original recipe by Yellow Bliss Road
Ingredients:
  • 1 lb bacon, diced 
  • 2 bay leaves
  • 2 large carrots, peeled and finely diced
  • 2 celery stalks, finely diced
  • 4 garlic cloves, minced
  • 1 yellow onion, finely diced
  • 4 (15 oz) cans Great Northern beans, drained and rinsed
  • 4 cups chicken broth
  • 1 (8 oz) can tomato sauce
  • salt and pepper to taste 
Divide diced bacon evenly between two quart size bags and seal. Then, divide diced carrots, celery, onions and garlic between two quart size bags and seal. Label two gallon size freezer storage bags and add 2 cans of beans, 2 cups chicken broth, 1/2 can of tomato sauce and 1 bay leaf to EACH bag. Carefully add 1 bacon and 1 mirepoix bag to EACH gallon size storage bag then seal both bags. Lay flat in freezer to freeze. 
To serve: Remove a bag from freezer and place in fridge to thaw completely. Over medium-high heat, dump contents of a bacon baggy into dutch oven and cook until crispy. Remove from dutch oven using a slotted spoon and place on a paper towel lined plate. Carefully drain all but 2-3 tbsp of bacon grease from pot. Reduce heat to medium and dump contents of mirepoix (carrots, onions, celery and garlic) into pot and saute until tender and fragrant. Once veggies are cooked dump the contents of the large bag, beans, broth, tomato sauce and bay leaf, into the pot and stir to combine. Simmer over medium-low heat for about 20 minutes. Using an immersion blender or carefully transferring to a traditional blender or food processor, blend the soup mixture and then pour contents back into pot. Sit in crispy bacon reserving some for garnish if desired. Serve warm with crusty bread and a side salad. 

Roasted Sausage, Chickpeas and Veggies

Original recipe by Chelsea's Messy Apron
Ingredients:
  • 2 (13 oz) packages smoked turkey sausage, sliced thickly
  • 2 lbs green beans, trimmed
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 2 yellow onions, thinly sliced
  • 2 bell peppers, chopped
  • 2 large sweet potatoes, peeled and cubed
  • 10 tbsp olive oil, separated
  • salt and pepper to taste
  • 3.5 tsp chili powder
  • 2 tsp ground coriander
  • 2.5 tsp ground cumin
  • 1.5 tsp garlic powder
  • 2.5 tsp paprika
Divide sliced onions, sweet potatoes and bell peppers between two quart size bags. Divide sausage, green beans and chickpeas evenly between two gallon size storage bags. Evenly divide olive oil and seasonings between all FOUR bags. Place an onion mixture bag into large bag of sausage mixture and seal. Place in freezer to freeze. 
To serve: Remove a bag from freezer and place in fridge to thaw completely. Preheat oven to 400 degrees. Line a very large baking sheet with aluminum foil. Dump onions, bell peppers and sweet potatoes onto baking sheet and bake in oven for 20 minutes. Remove from oven and push veggies to the side to make room for sausage, chickpeas and green beans. Place bake in oven and bake for an additional 20 minutes. 

Chicken Fajitas

Original recipe by Make Ahead Meals Mom
Ingredients:
  • 2 lbs boneless skinless chicken breast, cut into thin strips
  • 4 tbsp canola oil
  • 4 tsp chili powder
  • 3 tsp ground cumin
  • 2 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp seasoned salt
  • 1 tsp kosher salt
  • 2 yellow onions, sliced
  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 2 tbsp lime juice
  • 16 corn tortillas
  • toppings of choice 
Divide all of the above ingredients evenly between two gallon size freezer storage bags. Place 8 corn tortillas into a quart size storage bag, repeat. Add one tortilla bag to each gallon size bag. Seal and place in freezer to freeze. To serve: Remove a bag from freezer and place in fridge to thaw completely. Preheat oven to 400 degrees. Remove tortilla baggy and set aside. Dump chicken and veggie bag onto greased baking sheet and place in oven. Bake for 20 to 25 minutes or until chicken is cooked through and veggies are soft. Serve on warmed tortillas with toppings of choice. Great sides for this meal are chips and salsa, crockpot refried beans or cilantro lime rice!

Pulled Pork BBQ 

The absolute best slow cooker pulled pork!! Original recipe by Cooking Classy
Ingredients:
  • 4 lb boneless pork shoulder roast, cut in half
  • 2 cups apple juice
  • 2/3 cup apple cider vinegar
  • 2 tbsp Worcestershire sauce
  • 1/2 tbsp liquid smoke
  • 1.5 tbsp kosher salt
  • 1 tbsp ground black pepper
  • 2 tbsp paprika
  • 1/2 tbsp garlic powder
  • 1/4 tsp crushed red pepper flakes
  • 1 cup BBQ sauce (serving day)
Cut 4 lb pork shoulder roast in half and place one piece in each gallon size freezer storage bag. Divide crushed red pepper flakes, garlic power, paprika, black pepper and kosher salt evenly between each bag. Carefully shake both bags to coat the roast in the dry rub mixture. Once the roasts are coated in dry rub, divide the liquid smoke, Worcestershire sauce, apple cider vinegar and apple juice evenly between both bags. Remove as much air as possible, seal bags and place in freezer to freeze. To serve: Remove a bag from the freezer and place in the fridge to thaw overnight. Dump contents of bag into slow cooker and cook on low for 8-10 hours. Remove roast from slow cooker and place in a large mixing bowl. Shred roast with two forks. Ladle 1 cup of juices from the slow cooker and carefully drain the rest of the juices out. Return the shredded pork to the slow cooker and add 1/2 cup of BBQ sauce. Add about 1/2 cup of the juices to the pork and toss to coat. Add remaining 1/2 cup of juices if needed. Serve warm on buns with sides of choice. Great sides would be coleslaw, baked beans, corn on the cob, french fries, potato salad, etc. 

Turkey Cheddar Burgers

Our favorite turkey burgers! Original recipe by Pinspired Home
Ingredients: 
  • 3 lbs ground turkey, 85% lean
  • 1 onion, grated
  • 1 tbsp GF soy sauce or liquid aminos
  • 1 tbsp ketchup
  • 2 cloves garlic, grated
  • 1.5 cups shredded cheddar cheese
  • salt and pepper to taste
In a large mixing bowl, combine all of the above ingredients well. Shape meat mixture into 12 burger patties. Place each patty on a lined baking sheet using layers of foil or parchment paper to separate burgers as needed. Place burgers in freezer until frozen. Once frozen, remove burgers and divide evenly between two gallon size storage bags. To serve: Remove a bag from the freezer and place in fridge to thaw overnight. Preheat grill (I use my electric George Foreman) to medium-high heat and cook for about 10-12 minutes on each side or until cooked through completely. Once cooked through I like to add a slice of cheese to each patty and replace grill lid until cheese has melted. Because one can never have too much cheese ;-) Serve on whole wheat or gluten free hamburger buns with toppings of choice. We like to eat these with either tater tots or baked beans and corn on the side. 


**A NEW BUDGET MEAL PLAN COMING IN THE NEXT FEW WEEKS SO KEEP AN EYE OUT! THIS ONE WILL BE 28 MEALS FOR ABOUT $185!!! STAY TUNED :-)**




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