Freezer Stews ~ Comfort Food!

Freeze It Fresh ..Cook It Slow

❤️ Fall In Love ❤️ With Our Savory Stews ❤️

No time to cook? Start making your own ‘bulk’ freezer food. Healthy, low cost flavor town meals.

Winter Squash+Lentils +Collard Greens STEW

Butternut Squash/Lentil Freezer Stew Recipe

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

vegan + gluten-free
▢ 1 medium yellow onion chopped
▢ 4 large garlic cloves, minced
▢ 1 medium butternut squash, peeled, seeded and chopped (about 5 cups) 
▢ 1 – 14 oz can light coconut milk
▢ 3 vine-ripe tomatoes
▢ 3 tablespoons tomato paste
▢ 1 cup dried red lentils, rinsed and drained
▢ 2 teaspoons ground turmeric
▢ 1 teaspoon ground cumin
▢ 1 teaspoon Ancho chilli powder
▢ 1/4 teaspoon cayenne pepper
▢ 1/4 teaspoon cinnamon
▢ 1 teaspoon sea salt
▢ 1/2 teaspoon ground black pepper, to taste
▢ 4 cups low-sodium vegetable broth
▢ 2 teaspoons apple cider vinegar
▢ 2 cups chopped collard greens (approx.)
▢ chopped cilantro and sliced green onions, for garnish
▢ cooked brown rice or quinoa (optional)

Instructions

Label a gallon-sized plastic freezer bag with the name of the recipe 
and use-by date (3 months from the day you prep). Add cooking instr.

To your freezer bag, add onion, garlic, butternut squash, diced 
tomatoes, coconut milk, lentils, tomato paste, and spices.
Remove as much air as possible from the freezer bag. Seal and place
in your freezer for up to three months.
When ready to eat, thaw overnight in the refrigerator, or in the 
morning by submerging the freezer bag in a bowl of warm water.
Add freezer bag contents to the slow cooker along with 4 cups of
vegetable broth. Top with lid and cook on high for 3 hrs or low 
for 6 hrs, or until lentils and butternut squash are soft,cooked
Stir in apple cider vinegar and collard greens, stir, and let 
stew sit for a couple of minutes to allow the greens to cook.
Portion stew into bowls and top each bowl with fresh cilantro
and green onions before serving. You could also serve this stew
over cooked brown rice or quinoa.</em>

How Long do Frozen Slow Cooker Meals Last?

These meals will last for 2-4 months in your freezer. They’re perfect to prep in advance for busy seasons of life, before having a baby or for family members wanting to incorporate healthy habits… really anytime and for anyone!

Healthy eating in a snap! Busy holiday season and you still want to eat healthy Make freezer chili. Add whatever you want in one gallon freezer bags. They are coming up with reusable freezer bags too. How good is that!

Healthy Tip: In a box or has a bar code – leave it on the shelf!(some veggies/tomatoes have bar codes -at your own discretion)

Why Do You Need Freezer Meals?

Don’t end up with freezer burn or your freezer could end up with a weird stench and we don’t want that!

When buying storage for meal prepping, check to see the guidelines for freezing and heating.

Here are some containers you should look into:
1. Glass containers with lids
2. Silicon Freezing Trays
3. Glass jars

Trays can be filled from 1/2 cup, 1 cup or 2 cup cubes (See Food and Wine) Dishwasher safe. Purchase on Amazon

Freezer Meals

No time to make dinner? You don’t feel like it? Take out is not your only solution. It is time for you to start making freezer meals! Think healthy eating?

Which Would You Pick?

Processed Shepherd’s Pie <—>Homemade “FreezerShepherd’s Pie

There is a big difference between freezer meals and store-bought frozen meals. Freezer meals are made by you, so you get to choose exactly what kind of healthy foods and ingredients you put into the recipe. Store-bought frozen meals can be very processed and do not have a huge nutritional value. Your own freezer food gives you complete potion control and foods you love.

FREEZER MEAL BENEFITS

  1. Meal-prepped freezer meals are going to be a healthier alternative to the store bought processed freezer meals. By creating your own freezer meals you will know exactly what foods you are eating and you will know that it isn’t processed food. Plus, at the grocery store you can buy fresh produce to use in the meals you make at home.

2. Ultimately, you will spend less money because you will be making meals in bulk with the food you buy at the grocery store. YOU will less likely grab takeout as often.

3. Homemade freezer meals are a great option when you are having guests over. If you want to heat up the primary entrée you have in your freezer. Spend time preparing other parts of the meal, like sides, appetizers or desserts. Meals in your freezer that are already made is an easy way to reheat food and have a delicious meal ready to eat in no time!

4. Freezing food that you have meal prepped is a great way to keep food fresh for longer. The shelf-life of food increases when it is stored in the freezer, so you will have delicious meals ready to heat up that can be stored longer in the freezer than it can in the fridge or pantry.

FREEZER MEAL PREPARATION

Making more than one serving is an amazing way have a meal ready now and many meals ready to enjoy in the future. HEAT🔥 AND SERVE 🍲: Having a big batch of a meal in your freezer is a great option

Prepare a ton of different meals and store them into serving size freezer containers. As much as your freezer can hold.

FREEZER MEAL TIPS

IMPORTANT Bacteria in the food before freezing will begin to multiply if you thaw frozen food in hot water.

  1. Some recipes are better to freeze than others.
  2. Let hot food cool down a little before freezing it.
  3. Thaw foods in the fridge, under cool water or on a defrost setting in the microwave.

<–Sweet Potato Shepherds Pie

Chicken Mulligatawny Soup

THE STORY BEHIND THE SOUP
The origins of this Indian inspired soup comes from SRI LANKA (formerly Ceylon). Peasants would eat this soup with water and pepper. Decades later, more spices were added to what you see today. The name originates from the Tamil words millagai / milagu and thanni (மிளகாய்த்தண்ணி / மிளகுத்தண்ணி) and can be translated as “pepper-water”. Today, mulligatawny bears little resemblance to the original.


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INGREDIENTS

  • 1/4 cup butter (or olive oil for vegan)
  • 1 yellow onion, chopped
  • 1 carrot, peeled and diced
  • 1 celery stick, diced
  • 1 red jalapeno, seeded and diced
  • garlic cloves, minced
  • 2 teaspoons peeled and minced ginger root
  • small firm apples, peeled, cored and diced
  • 1 (14.5 oz) can diced tomatoes
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 cup red lentils (uncooked)
  • 3 cups chicken or vegetable broth
  • 1 cup cooked shredded chicken or 1 skinless boneless chicken breast cut into cubes
  • 2/3 cup heavy cream or canned unsweetened coconut milk
  • and black pepper to taste

GARNISH
Roasted cashews
Chopped parsley, cilantro and/or scallions

INSTRUCTIONS
1. Melt butter in a large pot or Dutch oven over medium-high heat.
2. Add the onion, carrot, celery and jalapeno, then saute for 4 to 5 minutes, or until the onions have softened.
3. Add the garlic, ginger, apples, chicken and diced tomatoes to the pot. Saute for another 3 minutes, then add in all of the spices and toss to coat.
4. Add in the lentils and broth and let the contents come to a boil. Turn the heat down to medium-low and simmer uncovered for 30 minutes.
5. Puree about 75% of the ingredients using either an immersion blender or by transferring a portion of the contents to the bowl of a standard blender.
6. Leave some of the chunks whole, as it adds a nice texture and consistency to the soup.
7. Return the soup to the pot if needed, then stir in the coconut milk.
8. Taste, and adjust salt and black pepper as needed.
9. Serve topped with cashews and scallions along with naan bread for dipping.


Elaine orders Mulligatawny soup at the Soup Natzi “No soup for you!

This is a soup with many variations.  A spicy, soup with huge flavor and usually includes beef, chicken or lamb.  My version of Mulligatawny reminds me of the wonderful colours of Autumn.

VARIATIONS
Apples and the lovely Indian blend of spices is heart warming. I use lentils for my soup.  No lentils today? Use barley, rice, sweet potatoes or more onions.  BTW,  gram-for-gram, lentils have more protein than beef. You can add the chicken or not. It is optional. Tastes as good without it. A great soup for leftover chicken or turkey! You can add the cooked ‘hot’ chicken to some bowls as requested and leave other bows as vegan -style. We don’t have to follow the recipe verbatim.