Freezer Meals // Katelyn's Kitchen

 Chicken Taco Chili:

2 large chicken breasts 1 can black beans, rinsed 1 can corn, drained 1 can chili beans 2 cans petite diced tomatoes 2 cans tomato sauce 1 packet taco seasoning 1 heaping TBSP chili powder 1/2 tsp ground cumin 1/2 tsp onion powder 1/4 tsp pepper 1/2 tsp salt Thaw over Thaw overnight. Cook on high for 4 hours or low for 6-8. Shred chicken and serve with cheese and sour cream on top. Can also be dipped with tortillas Chicken Tacos: 2-3 chicken breasts 1 can rotel 3/4 packet taco seasoning 1 tsp ranch seasoning Thaw overnight. Cook on high for 4 hours or low for 6-8. Shred and serve as tacos. Tatertot Hotdish: 1 pound ground beef 1 bag frozen mixed veggies 1/2 yellow onion or 1 whole onion, softened 2 cans cream of mushroom garlic powder and pepper to taste Thaw overnight. Bake at 375 for 1 hour Lemon Pepper Chicken: 2-3 chicken breasts (can also use chicken thighs) 1 tsp onion powder 1 tsp garlic powder crushed red chili flakes to taste 1 tsp italian seasoning 1/2 tsp paprika 1/2 tsp lemon pepper 3 TBSP butter 1 heaping TBSP minced garlic 3/4 cup chicken broth Thaw overnight. Cook on high for 4 hours or low for 6-8. Shred and serve over rice Crockpot Mississippi Chicken: In each bag: 2 lbs boneless, skinless chicken thighs 1/2 packet au jus gravy packet 1/2 packet ranch seasoning 4-5 pepperonchinis plus a splash of juice 1/2 stick butter Thaw overnight. Cook in crockpot for 4 hours on high. Crockpot BBQ Chicken: 3 chicken breasts 1 cup BBQ sauce 1/4 cup zesty italian dressing 1/4 cup brown sugar 1 TBSP worcestershire sauce salt, pepper, and garlic powder to taste Crockpot Buffalo Chicken: 3 chicken breasts 1/2 cup buffalo sauce 1 TBSP ranch seasoning Thaw overnight. Cook on high for 3-4 hours. Shred and serve however you would like. Delicious on wraps, salads, pizza, etc.

Sloppy Joe's: 2 lbs ground beef 1 large onion, chopped 8oz tomato sauce 1/4 brown sugar 1/2 cup BBQ sauce 1/2 cup ketchup 1 1/2 TBSP apple cider vinegar 2 TBSP mustard Brown ground beef with onions in the skillet. Cook until beef is cooked through. Add other ingredients to pot and simmer for 10 minutes on low heat.

Egg cups: 12-14 eggs 1/2 tsp salt 1/2 tsp pepper 1/2 tsp garlic powder 1-2 cups chopped spinach 1/2 pound pork sausage 1 cup cheddar cheese Bake at 375 degrees for 20 minutes. Let cool and freeze. Warm in microwave. Venison Fajitas: https://www.deerrecipes.online/veniso...

• thaw overnight and then follow directions in recipe

Sausage and Peppers: https://ihatemealprep.com/freezer-cro... Chicken Queso Tacos: 1-2 chicken breasts 1/2 packet taco seasoning 1 can rotel 1 cup salsa con queso Cook on high for 4-5 hours and shred. Cool down and freeze.

Make-Ahead Chicken Fajitas

• 1 pound boneless, skinless chicken breasts sliced into thin strips
• 2 tablespoons vegetable or canola oil
• 2 teaspoons chili powder
• 1 1/2 teaspoons cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon kosher salt
• 1 medium onion sliced
• 1/2 red bell pepper cut into strips
• 1/2 green bell pepper cut into strips

INSTRUCTIONS

• Place chicken, onions and bell peppers into gallon-size zip-top freezer bag.  
• In small bowl, mix together oil and all spices and seasonings.
• Add remaining ingredients to bag.
• Remove as much air as possible from bag and seal tightly. Knead bag to mix ingredients. Label and then lay flat in freezer to freeze.

COOKING OPTIONS:

• Remove bag from freezer and thaw overnight in refrigerator.
• To bake in the oven:
• Preheat oven to 400 degrees Fahrenheit.
• Pour contents of bag into a 9×13 baking dish or onto a sheet pan.
• Bake for 20-25 minutes, until chicken is cooked through and peppers are soft.
• To cook in the slow cooker:
• Pour contents of bag into slow cooker and cook on LOW for 3-4 hours.
• To cook in the Instant Pot (using pot-in-pot method):
• Place contents of bag into a metal pot or dish small enough to fit inside the inner pot of your Instant Pot.
• In the inner pot of your Instant Pot, pour in 1 cup of water (or chicken broth).
• Insert a trivet into the inner liner to keep your cooking pot up out of the cooking liquid below. Use a silicone sling or make a sling by folding a long piece of aluminum foil. Place this under your cooking pot, with extra stickup up over the sides, and lower the cooking pot into the inner liner to rest on the trivet.
• Set your Instant Pot or pressure cook to manual / HIGH for 10 minutes.
• When cook time is up, allow for a 10 minute natural release, then quick release any remaining pressure.
• Serving Suggestions:
• Serve with warm tortillas and your favorite toppings.
• For keto, serve alone or over cauliflower rice, and top with avocado, sour cream, and shredded cheese for a chicken fajita burrito bowl!

NUTRITION

Serving: 1/6 | Calories: 144kcal | Carbohydrates: 4g | 

The Best Homemade Taco Seasoning

Jennifer Draper

• 1.5 cup chili powder
• 9 tablespoons garlic powder
• 9 tablespoons onion powder
• 9 tablespoons kosher salt
• 9 tablespoons cumin
• 3 tablespoon oregano
• 3 tablespoon paprika
• 3 tablespoon pepper

Keto Meatballs with Marinara

Net Carbs:7 g

Protein:34 g

Ingredients

Meatballs

• 2 lb Lean ground pork
• 1 lb Lean ground beef
• 2 tbsps Italian Seasoning
• 1 egg
• 1 tbsp parsley , finely chopped
• 2 tsp salt
• 1 tsp ground black pepper

Sauce

• 28 oz can crushed tomatoes
• 1 small onion , finely chopped
• 2 tbsp olive oil
• 1 bay leaf
• 1 clove garlic , chopped
• 1 tbsp parsely , finely chopped
• 1 tsp black pepper

Instructions

1. Preheat your oven to 400F

2. Line a half sheet pan with parchment paper so that the meatballs don't stick to the pan.

3. Mix the meat, egg and seasonings together in a large bowl.

4. Form about two tablespoons of the meat mixture into even sized meatballs and place them on the lined sheet pan.

5. Bake in a 400F oven for 20 minutes, or until fully cooked through.

6. To make the marinara sauce, first add the olive oil to a pan and heat up on a medium heat.

7. Now add the chopped onion and saute for five minutes. 

8. Next, add the chopped garlic, canned tomatoes, bay leaf and pepper to the pan.

9. Cook on a low to medium heat for 20 – 30 minutes, until the sauce has thickened.

10. Serve over the cooked Keto meatballs and sprinkle with chopped fresh parsley.

Recipe Notes

Serving Size – This amount of Keto meatballs will easily serve eight people, I am usually able to make between 34- 38 meatballs depending on their size.

Storage – they keep in the fridge for three to four days and freeze really well in the sauce. I recommend defrosting overnight in the fridge.

Ingredient Substitutions – you can use all pork or all beef but the taste will be different and if the beef is very lean the meatballs will tend to be dry.