Watch Jennifer’s Video here from @The Family Fudge : https://youtu.be/0Nc7u0wNeR4
Watch our first collab here: https://www.youtube.com/watch?v=9HUUM4wQHDM&t=17s
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Did you see our new Instant Pot Course? https://www.instantcookingcourse.com/ticc-offer
Watch MORE Freezer Meals HERE: https://www.youtube.com/watch?v=rHCA_nrVgZ0
Freezer Meal Holders: https://amzn.to/37YRecy
1. Chicken Cacciatore
Ingredients
2 lbs chicken tenders
1 tsp sea salt, divided
1/4 tsp black pepper
2 tsp dried oregano
1 onion, diced
2 cloves garlic, minced
1 cup carrots, diced
2 cups baby bella mushrooms, sliced
2 cups diced tomato with juice
1/2 cup chicken broth
1 tbsp parsley, chopped
1 tbsp fresh basil, chopped
Freezer Instructions
Add all of the ingredients to a large bag. Freeze flat with cooking instructions.
Allow to fully thaw in the refrigerator before adding to a slow cooker or Instant Pot.
IP: Cook 15 minutes thawed
SC: 4-6 on Low
2. Indian Butter Chicken
2 lbs chicken breast, cubed
1 1/2 cup tomato sauce
1/2 cup chicken broth
2 Tablespoon melted coconut oil
1 1/2 tsp turmeric powder
3/4 tsp sea salt
1/4 tsp black pepper
1 tsp ground cumin
1 tsp chili powder
2 tsp garam masala
1 garlic clove, minced
2 tsp fresh ginger, grated
To serve
1/2 cup coconut cream
Juice of one lime
2 tbsp fresh cilantro
Freezer Instructions:
Add all of the ingredients to a large bag (reserving the coconut cream, lime juice, and cilantro). Freeze flat with cooking instructions.
Allow to fully thaw in the refrigerator before adding to a Instant Pot or slow cooker.
IP: Cook for 8 minutes
SC: Cook for 4-6 hours on low
3. Sweet Potato Quinoa Stew
Ingredients
4 cups sweet potatoes cubed
1 can of corn
1 can black beans drained and rinsed
1 can diced tomatoes including juices
1 cup red onion diced
1 teaspoon salt
2 tablespoons cumin
1 tablespoon chili powder
4-5 chicken cups stock
1/2 cup uncooked quinoa
2 tablespoons lime juice
Instructions:
Place all ingredients except the stock and quinoa in a gallon-sized heavy duty freezer bag. Squeeze out as much air as possible, then freeze for up to 3 months.
Thaw completely before placing in an Instant Pot or slow cooker with the stock and quinoa.
IP: Cook for 10 minutes
SC: cook for 6 hours on low
4. Asian Lettuce Wraps
Ingredients:
1 lb ground turkey (or ground beef)
4 cloves garlic (minced)
1 tablespoon ginger (finely grated)
3 tablespoons honey
3 tablespoons reduced sodium soy sauce
1 1/2 teaspoons sesame oil
1/4 teaspoon red pepper flakes
1/8 teaspoon black pepper
1 carrot (shredded)
To serve:
romaine lettuce leaves
green onions
Instructions:
To cook frozen turkey or beef
Remove frozen ground meat from packaging (running under warm water can help loosen it).
Place 1 cup of water into a 6 quart Instant Pot (1 1/2 cups for 8 quart). Place trivet over water and frozen meat on the trivet.
Set the valve to ‘sealing’, and pressure cook on high for 5 minutes.
When the Instant Pot beeps, do a quick pressure release and carefully remove the trivet + meat from the Instant Pot. *It will only be partly cooked through at this point*
Carefully dump the liquid from the Instant Pot, and add the ground meat to the Instant Pot with the garlic, ginger, honey, soy sauce, sesame oil, red pepper flakes, and black pepper.
Select ‘saute’ and cook, breaking the meat up with a spatula, for 3-5 minutes, until meat is fully cooked through.
Stir in the carrots and serve.
To cook thawed turkey or beef:
Add the ground meat to an Instant Pot with the garlic, ginger, honey, soy sauce, sesame oil, red pepper flakes, and black pepper.
Put the lid on, set the valve to ‘sealing’, and pressure cook on high for 2 minutes. When the Instant Pot beeps, do a quick pressure release, and remove the lid.
Select ‘saute’ and simmer, breaking the meat up with a spatula, until the sauce has reduced and meat is cooked through (3-5 minutes). It should not be too liquidy, but this will depend on the type of ground meat you use.
Stir in the carrots and serve.
To serve:
Spoon filling into romaine lettuce leaves. Sprinkle with green onions.
Storage:
The filling may be stored in the fridge for up to 4 days or the freezer for up to 3 months.
5. Cauliflower Curry
FREEZE TOGETHER:
half of an onion, diced
3 cloves garlic, minced
2 cups cauliflower florets
2 cups butternut squash, cubed
1/2 cup red lentils
3 tablespoons red curry paste
1 teaspoon turmeric
1 14-ounce can diced tomatoes
1 can coconut milk
1 1/2 teaspoons kosher salt
INSTANT POT: From frozen, add 1 cup water before cooking. High pressure for 6 mins + quick release.
SLOW COOKER: Add 1 cup water before cooking. High setting for 4 hours.
FINAL STEP: Serve with rice and cilantro.