Freezer Ready Meals, Part II.

Crockpot or Instant Pot Edition!

As I was wrapping up the last newsletter on Mastering the Back-to-School Madness and how having a few meals in the freezer is a game changer, I knew there would be a second one. In my opinion, there is never enough prep work out there to ease those first few weeks. So let’s add a few, shall we? These are tried and true favorites that my family has been making for 10-plus years. I hope you love them too!

Salsa Shredded Chicken

Oven Baked Chicken Chimichangas

• 2 boneless, skinless chicken breasts

• 1/2 cup salsa, use your favorite

• 1/2 cup water

• 1 can black beans, drained

• 1 can corn, drained

• 1/2 teaspoon each: cumin, onion powder, garlic powder, & chili powder

• Salt & pepper to taste

1. Add all of the ingredients to a gallon-size freezer bag. Mix well, squeeze all the air out, and freeze flat if possible.

2. When ready to cook, thaw in the refrigerator overnight. Add ingredients to a crockpot and cook on low for 6-8 hours or Instant Pot for 12 minutes and allow time for natural release.

3. Serve as tacos, burritos, enchiladas, Oven Baked Chimichangas, or make nachos adding on your favorite taco toppings when serving.

✨Bonus! Click here to see 3 ways to use this shredded chicken with recipes ready to screenshot.✨

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Crockpot White Chicken Chili

• 1 (15-ounce) can great Northern beans, drained

• 1 (15-ounces) can cannellini beans, drained

• 1 (15-ounce) can corn, drained

• 8 ounces chicken breasts, diced into bite-size pieces

• 1 cup onion, chopped

• 1 (7 oz) can diced green chilies

• 1 jalapeño, diced (or to taste)

• 3 garlic cloves, minced

• 1 tablespoon ground cumin

• 1 Tablespoon dried oregano

• 1/2 tsp ground coriander

• 1/2 tsp paprika

• 3 chicken bouillon cubes, or 3 teaspoons chicken boullion

• 3 cups water for day of cooking

• Sour cream for serving

1. Add all of the ingredients to a gallon-size freezer bag except water, and gently squeeze out any air. This bag will be full so seal tightly!

2. When ready to cook, thaw in the refrigerator overnight. Add ingredients to a crockpot along with 3 cups of water and cook on low for 6-8 hours or high for 4 hours.

3. Top with sour cream to serve.

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Cuban Shredded Beef

• 2 lbs beef flank steak

• 1 cup beef broth

• 1(8 ounce) can tomato sauce

• 1(6 ounce) can tomato paste

• 1 small onion, sliced

• 1 red or green bell pepper, sliced into strips

• 2 garlic cloves, chopped

• 1/2 cup green pitted olives, sliced

• 1 tablespoon olive oil

• 1 tablespoon vinegar

1. Add all the ingredients to a gallon-size freezer bag, squeeze all the air out, and place in the freezer, flattened.

2. When ready to cook, thaw in the refrigerator overnight

3. Pour contents into a crock pot and cook on high for 4 hours, or on low for up to 8 hours, or in an Instant Pot on high pressure for 45 minutes. Allow time for a natural release.

4. When ready to serve, shred the meat and serve in tortillas or over rice.

Cheers to a great school year and a less stressful start. Fill your freezer, friends!