Low Carb Freezer Meals // Stronger with Sia

https://diaryofafitmommy.com/11-low-carb-freezer-meals-for-postpartum-weightloss-keto-friendly/

 Keto Sausage Egg and Cheese Sandwiches

Ingredients
• 12 Eggs
• 1/2 c Milk
• Salt and Pepper, to taste
• 6 Sausage Patties
• 3 Slice of American Cheese, halved (or use the cheese of your choice)

Directions

  1. Preheat oven to 375°F
  2. Very lightly spray the slots being used on a muffin pan.
  3. Add the milk to a liquid measuring cup then crack in the eggs. Beat together.
  4. Evenly pour the egg mixture into 12 slots of the muffin pan and place into the oven. Bake 7-8 minutes until firm.
  5. While the eggs bake, cook the sausage patties in the oven or a skillet.
  6. Use two of the egg muffins as the “bread” and assemble the breakfast sandwiches by placing a sausage patty and half slice of cheese between egg muffins.

Crockpot Sausage-Stuffed Mini Sweet Peppers:

Ingredients
• 1 pound mini sweet peppers
• 1 pound ground Italian sausage (sweet or spicy)
• 24oz jar spaghetti sauce )
• 8oz shredded mozzarella cheese

Directions

  1. Label a gallon-sized plastic freezer bag with the name of the recipe, cooking instructions, and “use-by” date (three months from when you prepped the meal).
  2. Cut tops off peppers and remove seeds. (It’s OK if you don’t get every single seed out.)
  3. Stuff the peppers with sausage.
  4. Add stuffed peppers and spaghetti sauce to your freezer bag. Remove as much air as possible, seal, and freeze for up to three months. If you have leftover sausage, just add to the bag.
  5. Toss in the mozzarella and freeze.
  6. When ready to cook, cover with sauce and cook on “low” setting for 6-8 hours.

Chicken Tortilla Soup

Ingredients:
• 1 tbsp Olive oil
• 2 cloves Garlic (minced)
• 1/2 medium White onion (diced)
• 1/2 cup Bell peppers (diced)
• 1/4 cup Jalapeno (diced)
• 6 cups Low-sodium chicken broth
• 1 14.5-oz can Fire roasted diced tomatoes (with liquid)
• 1 lb Chicken breast
• 1 tsp Sea salt
• 1/2 tsp Black pepper
• 1 tsp Cumin
• 1/8 tsp Chili powder

Directions:

  1. Place all ingredients into a gallon freezer bag and mark the bag with the date and with directions to cook.
  2. You do not have to pre-cook the chicken-just throw everything in the bag!
  3. When ready to cook, defrost the bag in the fridge overnight and when ready, place into a crockpot and cook on low for 6-8 hours.
  4. Remove chicken and use two forks to shred. Place chickem back into crockpot and serve with cheese, sour cream, or guac.

Lemon Garlic Butter Chicken Thighs

Ingredients:
• 6-8 boneless chicken thighs, skinless or with skin
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon crushed red chili pepper flakes, or Cayenne (optional)
• 1/2 teaspoon paprika
• 4 garlic cloves, sliced or minced
• 1 teaspoon Italian seasoning
• 1/2 stick butter, diced
• Zest of half a lemon
• Juice of one lemon
• 1/3 cup low sodium chicken broth
• Chopped fresh parsley and lemon slices, for garnish

Directions

  1. Place all ingredients in a gallon freezer bag. Mark with date and directions to make.
  2. When ready to cook, defrost the bag in the fridge overnight and let thaw.
  3. Place in a crockpot and cook on low for 6-8 hours.

Jalapeno Popper Casserole

Ingredients:
• 2 lbs (900g) boneless, skinless, chicken breast cooked and shredded (about 3-4 chicken breasts)
• 1/2 teaspoon garlic powder
• 8 oz (225g) cream cheese, softened
• 1/2 cup (125ml) heavy cream or milk
• 1/4 cup (60ml) chicken stock
• 1/2 pound (125g) jalapeño peppers (about 5-6 peppers)
• 4 oz (125g) sharp cheddar cheese, grated
• 1/2 teaspoon paprika
• 1/2 cup crumbled crispy bacon

Directions

  1. To cook this jalapeño popper chicken casserole recipe: Preheat your oven to 375˚F (190ºC). Lay shredded cooked chicken in a casserole dish. Season with garlic powder, paprika, and pepper.
  2. Whisk together heavy cream, cream cheese, and chicken stock. Spread the mixture evenly over shredded chicken.
  3. Wash the jalapeño peppers and cut the tops off. Remove the seeds and stems if you want it milder, or leave some if you want more spicy. Cut the peppers into strips and lay them on top of the cream cheese. Sprinkle the cheddar cheese on top.
  4. Bake the chicken casserole for 20 minutes or until bubbly and hot. Remove from oven 5 minutes before cooking is complete and sprinkle with bacon; then return for the remaining cooking time. Garnish the jalapeño chicken casserole with fresh chopped parsley.
  5. Freeze and eat within 3 months.

Chili Cheese Dog Casserole

Ingredients
• 2 pounds ground beef
• 2 onions, diced
• 2 green peppers, seeded and diced
• 4 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon worcestershire sauce
• 1 (15 ounce) can tomato sauce
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 (16 ounce) packages hot dogs
• 3 cups shredded sharp cheddar cheese

Directions:

  1. Preheat oven to 400 degrees. Prepare two (9×13) casserole dishes with nonstick cooking spray.
  2. In a large skillet over medium-high heat, cook ground beef with onions and green peppers until the meat ir browned and crumbled. Drain well.
  3. Stir the garlic, cumin, chili powder, salt, pepper, worcestershire sauce, tomato sauce, tomato paste, and beef broth into the beef and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes.
  4. Slice the hot dogs and place in the bottom of the baking dishes, dividing evenly between the two. Pour the cooked beef mixture on top of the hot dogs.
  5. Top the casserole with cheddar cheese. Bake for 15 to 20 minutes or until the cheese is completely melted and the edges are bubbling.
  6. Freezer well and eat within 3 months.

Crack Chicken Casserole

Ingredients
• 2.5 cups Chicken, cooked cubes
• 1 cup bacon, cooked and chopped
• ¼ cup onion, diced
• 1 cup shredded cheddar cheese
• 3 eggs
• 2 tbsp sour cream
• ½ cup heavy cream
• ½ cup ranch dressing
• salt and pepper to taste

Directions

  1. Preheat oven to 350 degrees.
  2. Cook chicken and cut into cubes.
  3. Place chicken into the bottom of a casserole dish.
  4. Sprinkle half of the cooked and chopped bacon on top of the chicken.
  5. Sprinkle the diced onion on top of the bacon in the pan.
  6. Cover with ½ cup of shredded cheese
  7. In a medium bowl, mix eggs, cream, sour cream, and ranch dressing.
  8. Pour over the chicken and bacon.
  9. Top with the remainder of cheese and bacon. Add salt and pepper to taste.
  10. Bake for 35 minutes. Cover with foil for the last 10 minutes of cooking time.
  11. Remove from oven and let rest for 5 minutes before sealing and freezing.


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