Freezer Food // Healthy Elizabeth

 All-Butter Pie Crust: https://healthyelizabeth.com/the-easi...

Greek Yogurt Banana Pancakes: https://healthyelizabeth.com/greek-yo... Cheesy Sausage and Veggie Breakfast Casserole: https://healthyelizabeth.com/cheesy-s... Roasted Strawberry Freezer Jam: https://healthyelizabeth.com/roasted-... Chicken, Bacon, and Mushroom Pot Pie: https://healthyelizabeth.com/chicken-... Melon pops: makes about 8 pops 4 cups melon, cut into 1" chunks (cantaloupe, honeydew, watermelon) ½ cup whole-milk Greek yogurt or Kefir 2-3 tbsp honey or pure maple syrup ½ tsp pure vanilla extract Combine the melon, yogurt or kefir, sweetener, and vanilla in a blender and blend for 30-45 seconds, or until smooth. Beef and barley slow cooker stew: 1 lb beef stew meat 1 ¼ cup frozen sliced or diced carrots 1 large yellow onion, diced ¾ cup celery, diced 15 oz diced tomatoes ½ cup pearled barley, rinsed and drained 2 tbsp worcestershire sauce 1 tbsp coconut sugar or brown sugar Salt and pepper to taste (freeze everything except the broth) Defrost overnight in the fridge then add 4-5 cups beef broth or chicken broth to slow cooker. Cook for 8 to 10 hours on low or 4 to 5 hours on high. Sausage gnocchi soup: 1 lb ground italian sausage 1 small yellow onion, diced 3-4 cloves garlic, minced or 1 tsp garlic powder ½ bunch dinosaur kale, chopped 15 oz can cannellini beans 1 ½ tsp italian seasoning Salt and pepper to taste 12 oz potato gnocchi (frozen separately) Thaw in the fridge overnight. Place the contents of bag in a soup pot and add 4-5 cups of chicken broth. Simmer for 15 minutes, then add the gnocchi and cook for roughly 3 more minutes. Serve with parmesan cheese and cream, if desired. Triple berry pecan crumble: Combine: 3 ½ cups frozen mixed berries 3 tbsp cornstarch ¾ cup raw cane sugar ¼ cup fresh orange juice 1 tsp vanilla extract Pour into an 8’ x 8’ dish or pie pan. In another bowl, combine: 1 cup packed dark brown sugar 1 cup all-purpose flour ¾ cup rolled old-fashioned oats ¾ tsp ground cinnamon ¼ cup finely chopped pecans ½ cup butter, melted Sprinkle crumble topping on the berry filling Wrap pan and freeze. To cook from frozen, preheat the oven to 375 F, place on a baking sheet and cook for 50-55 minutes. Cover with foil to prevent overbrowning the last 15 minutes of cooking. Cool for 10 minutes before serving. Beef and Bean Enchilada 9 x 13: Filling: 1 lb ground beef 1 yellow onion, sliced 2 cloves garlic, minced 1 tsp cumin 15 oz can black beans, rinsed and drained 4 oz can diced green chilis 14.5 oz can fire-roasted diced tomatoes, drained Splash of enchilada sauce Salt and pepper to taste Refried beans: 15 oz can pinto beans, drained and rinsed 1 tsp paprika 1 tsp chili powder ¼ tsp onion powder 1 tbsp bacon grease or avocado oil To assemble: 2- 15 oz jars red or green enchilada sauce 3 cups sharp white cheddar or monterey cheese, grated 16 tortillas Make the filling over medium-high heat in a skillet. In a food processor, combine the ingredients for the refried beans and process until smooth and creamy. (you can add a splash of water if necessary.) Assembly: Add a thin layer of enchilada sauce on the bottom of a 9” x 13” inch baking dish. Add a layer of tortillas (about 5), then some of the beef mixture, shredded cheese, enchilada sauce, and more tortillas. Repeat until you get to the top layer, making sure to finish with cheese. Freeze now or bake at 350 for 30 minutes. (defrost in fridge overnight before baking)