The key to freezer meals is making it as easy as possible on the cooking day, I am creating this page for you both and I will be adding to it as often as I come up with new recipes.  You of course can modify these recipes and make it so you like it.

serves 4

INGREDIENTS
1 lb thinly sliced steak, pre-sliced
1/4 cup cornstarch
1/2 cup soy or tamari sauce
4 tbsp brown sugar
1 tsp minced garlic (about 1 clove)
1/2 tsp minced fresh ginger
1 tsp sesame seeds
1/2 tsp toasted sesame oil
1/4 tsp red pepper flakes
3-4 cups broccoli florets, fresh or frozen
On cooking day: 3-4 tbsp vegetable or canola oil

1. Add sliced steak + cornstarch into gallon-sized freezer bag. Shake bag until all sides of steak pieces are coated. Seal bag, removing air.
2. In a small bowl (or place directly into quart sized freezer bag) combine tamari or soy sauce, brown sugar, garlic, ginger, sesame seeds, sesame oil and red pepper flakes.

MAKE IT NOW
Add 3-4 tbsp vegetable or canola oil to a wok or large skillet and heat on high. Add steak into wok and stir-fry, separating pieces and stirring constantly until the majority of the pieces have some golden or crispy edges on them, about 3-4 minutes. Add broccoli, cook 1-2 minutes until crisp-tender. Add sauce, and cook, stirring constantly for about 1 minute until sauce slightly thickens. Serve.

MAKE IT A FREEZER MEAL
Label a new gallon-sized freezer bag. Add to labeled bag the sealed steak with cornstarch bag, sealed sauce bag, and add in broccoli florets on top. Seal bags together and freeze.

QUICK THAW: Thaw steak and sauce packets quickly by running under warm water until you can break the packets up. Or place the whole kit in the fridge first thing in the morning so the meat will be thawed by dinner time.

COOK IN WOK OR LARGE SKILLET:  Add 3-4 tbsp vegetable or canola oil over high heat. Pour steak into wok, stir-fry, separating pieces and stirring constantly until the majority of the pieces have some golden or crispy edges on them, about 3-4 minutes. Add broccoli, cook 1-2 minutes until crisp-tender. Add sauce, and cook, stirring constantly for about 1 minute until sauce slightly thickens. Serve.

serves 4-6

INGREDIENTS
2 lbs boneless chicken breasts, cut into bite-sized pieces
1/3 cup cornstarch
1/4 cup honey
1 tbsp soy or tamari sauce
1 tsp minced garlic (about 1 clove)
1 tsp sesame seeds
1/4 tsp (1 mL) red pepper flakes

On cooking day: 1 head iceberg or butter lettuce. Other optional toppings: shredded carrots, finely sliced cucumber, sliced green onion, crispy rice noodles

1. Add sliced chicken + cornstarch into gallon-sized freezer bag. Shake bag until all sides of chicken pieces are coated. Seal bag, removing air.
2. In a small bowl (or place directly into quart sized freezer bag) combine honey, tamari or soy sauce, minced garlic, sesame seeds, and red pepper flakes.

MAKE IT NOW
Add 3-4 tbsp vegetable or canola oil to a wok or large skillet and heat on high. Add chicken into wok and stir-fry, separating pieces and stirring constantly until the majority of the pieces have some golden or crispy edges on them, about 4 minutes. Add sauce, and cook, stirring constantly for about 1-2 minutes until sauce is boiling and slightly thickens. Serve in lettuce cups and top with additional toppings if desired.

MAKE IT A FREEZER MEAL
Label a new gallon-sized freezer bag. Add to labeled bag the sealed chicken with cornstarch bag and sealed sauce bag. Seal bags together and freeze.

QUICK THAW: Thaw chicken and sauce packets quickly by running under warm water until you can break the packets up. Or place the whole kit in the fridge first thing in the morning so the meat will be thawed by dinner time.

COOK IN WOK OR LARGE SKILLET:  Add 3-4 tbsp vegetable or canola oil over high heat. Add chicken into wok and stir-fry, separating pieces and stirring constantly until the majority of the pieces have some golden or crispy edges on them, about 4 minutes. Add sauce, and cook, stirring constantly for about 1-2 minutes until sauce is boiling and slightly thickens. Serve in lettuce cups and top with additional toppings if desired.

serves 6-8

INGREDIENTS
2 cans Palmini lasagna noodles
24 ounces pasta sauce
8 ounce package of frozen chopped spinach
30 ounces low fat Ricotta
1 tsp minced garlic
2 cups mozzarella shredded

1. Break up frozen spinach into a small bowl, mix in ricotta and garlic.
2. Put a thin layer of red sauce on the bottom of a 9×13 pan.
3. Lay down your first layer of lasagna noodles. top with half the spinach mixture, then 1/3 of the red sauce, then 1/2 a cup of mozzarella. Repeat this layer again.
4. Top with remaining ravioli, then red sauce, then mozzarella.

MAKE IT NOW
Preheat oven to 375°F. Bake, covered with foil for 30 minutes. Remove foil and let bake an additional 10 minutes until golden and bubbly all over. Serve.

MAKE IT A FREEZER MEAL
Cover with plastic wrap, pressing down to remove as much air as possible, then cover with foil. Label and freeze.

BAKE FROM FROZEN: Remove plastic and foil, then cover again with foil. Preheat oven to 375°F. Bake for 1 hour . Remove foil and bake for 20 -30 minutes more minutes until golden, bubbly and all the pasta is cooked through.

serves 6-8

INGREDIENTS
2 pounds boneless skinless chicken thighs, trimmed
14 oz can low fat coconut milk
1/2 cup creamy peanut butter
3 tbsp lime juice
1 tbsp ginger, grated
2 tbsp tamari or soy sauce
3 tbsp honey
1 tbsp toasted sesame oil
2 tsp minced garlic
2 tsp curry powder yellow
1 tsp cumin
1 tsp garam masala
1/2 tsp red pepper flakes

1. In a medium bowl combine coconut milk, peanut butter, lime juice, ginger, tamari, honey, sesame oil, garlic, curry powder, cumin, garam masala and red pepper flakes. Whisk all together until smooth. Add chicken.

MAKE IT NOW
Add chicken and sauce to either the instant pot or crockpot and cook as directed below.

MAKE IT A FREEZER MEAL
Transfer chicken and sauce to a labeled container or freezer bag and freeze.

COOK IN INSTANT POT
From frozen, transfer chicken and sauce into an instant pot.  Add in 1/4 cup water or chicken broth. Cook for 15 minutes at high pressure then allow 10 minutes for natural release.
From thawed or freshly made, transfer chicken and sauce into an instant pot. Cook for 12 minutes at high pressure, then allow 10 minutes for natural release.

COOK IN CROCK POT
From thawed or freshly made, transfer chicken and sauce into slow cooker. Cook on high for 4 hours or low 6 hours.

SERVE WITH: Serve this is in lettuce cups with chopped fresh cilantro and peanuts on top, but this is also great served over cauliflower rice, in burritos, or on a salad.

serves 6

INGREDIENTS
1 lb boneless skinless chicken breast
1 cup orange juice
1 cup chicken broth
juice of 2 fresh limes
2 tsp minced garlic
1/2 cup chopped cilantro leaves
1 can black beans, drained and rinsed
2 cups frozen corn
1 tbsp ground cumin

1. Add all ingredients to a gallon sized freezer bag or container for instant pot.

MAKE IT NOW: Add to either the instant pot or crockpot and cook as directed below.

MAKE IT A FREEZER MEAL: Seal bag, removing as much air as possible and freeze.

COOK IN INSTANT POT
From frozen, add contents into an instant pot.  Saute for 5 minutes or until you have about 1/4 cup of liquids. Cook for 12 minutes at high pressure then allow 10 minutes for natural release.
From thawed or freshly made, transfer into an instant pot. Cook for 9 minutes at high pressure, then allow 10 minutes for natural release.

COOK IN CROCK POT
From thawed or freshly made, transfer into slow cooker. Cook on high for 3-4 hours or low 6 hours.

SERVE WITH: My favorite way to serve this is homemade burrito bowls. Just add rice, sour cream, guac and cilantro for a super delicious meal. Tacos and nachos are great ways to serve this as well.

serves 6

INGREDIENTS
6 cube steaks
2 cups water
1 cup pureed yellow or white onion
1/2 cup soy or tamari sauce
2 tbsp Worcestershire sauce
2 tsp minced garlic
2 tbsp beef bouillon
1 tsp salt
dash pepper

1. Add all ingredients to a gallon sized freezer bag or container for instant pot.

MAKE IT NOW: Add to either the instant pot or crockpot and cook as directed below.

MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible and freeze.

COOK IN INSTANT POT
From frozen, add contents into an instant pot.  Add 1/4 cup water. Cook for 23 minutes at high pressure, then do quick release. Place on saute. Remove steaks. Whisk in a small bowl  1/4 cup cornstarch with 1/2 cup water until smooth. Pour mixture into the liquids left in the Instant Pot. Whisk continually until gravy starts to thicken. Add cubed steaks back into the pot, heat until warmed through then serve.

From thawed or freshly made, transfer into an instant pot. Cook for 20 minutes at high pressure, then do quick release. Place on saute. Remove steaks. Whisk in a small bowl  1/4 cup cornstarch with 1/2 cup water until smooth. Pour mixture into the liquids left in the Instant Pot. Whisk continually until gravy starts to thicken. Add cubed steaks back into the pot, heat until warmed through then serve.

COOK IN CROCK POT
From thawed or freshly made, transfer into slow cooker. Cook on low for 6 hours. Remove steaks. Transfer remaining liquid to medium saucepan. Whisk in a small bowl 1/4 cup cornstarch with 1/2 cup water until smooth. Bring saucepan liquids to simmer over medium-high heat. Slowly add while whisking the cornstarch mixture into the sauce.  Whisk continually until gravy starts to thicken. Add cubed steaks into the pot, and heat until warmed through, then serve.

SERVE WITH: So delicious served over buttery mashed potatoes and a side of green vegetables.

Serves 6

INGREDIENTS

1/2 cup yellow onion, diced
1 cup shredded carrots
1 tsp minced garlic
1 cup uncooked wild rice
1 can chickpeas, drained
4 cups vegetable or chicken broth
1 tsp salt
1 tsp poultry seasoning
1/4 tsp (1 mL) celery salt
pinch of red pepper flakes
1 lb chicken breasts (optional)

On serving day:
1/4 cup butter
1/4 cup cornstarch
2-1/2 cups whole milk

1. Add all ingredients to a gallon sized freezer bag or container for instant pot.

MAKE IT NOW: Add to either the instant pot or crockpot and cook as directed below.

MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible and freeze.

COOK IN INSTANT POT
From frozen, add contents into an instant pot.  Add 1/4 cup water. Cook for 30 minutes at high pressure then allow 10 minutes for natural release.
From thawed or freshly made, transfer into an instant pot. Cook for 28 minutes at high pressure, then allow 10 minutes for natural release.

COOK IN CROCK POT
From frozen, transfer to slow cooker. Cook on high for 4-5 hours.
From thawed or freshly made, transfer into slow cooker. Cook on high for 3-4 hours or low 6-7 hours.

TO SERVE:  After cooking in Instant Pot or Crock Pot, shred chicken if using.  In a small saucepan melt butter over medium heat. Add cornstarch and whisk for 30 seconds until smooth. Add in whole milk and whisk, stirring constantly until thickened. Add to soup and stir gently until all blended together and creamy. Serve.

serves 6

INGREDIENTS
1-1/2 lb beef roast or beef chuck steak
1 onion, pureed or diced
1 red bell pepper, diced
15 oz can diced tomatoes, drained
1 cup beef broth
2 tsp minced garlic
12 oz ground chorizo

1. Cut roast or steak into around 4 large pieces. Add beef, onion, bell pepper, diced tomatoes, broth, and garlic to a gallon sized freezer bag or container for instant pot. Then pinch small pieces of ground chorizo and add into mixture. Stir gently to combine.

MAKE IT NOW: Transfer contents to either the instant pot or crockpot and cook as directed below.

MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible and freeze.

COOK IN INSTANT POT
From frozen, add contents into an instant pot. Saute for 5 minutes or until you have about 1/4 cup of liquids.  Cook for 60 minutes at high pressure then allow 10 minutes for natural release.
From thawed or freshly made, transfer into an instant pot. Cook for 55 minutes at high pressure, then allow 10 minutes for natural release.

COOK IN CROCK POT
From frozen, transfer to slow cooker. Cook on high for 4-5 hours or low 7 hours.
From thawed or freshly made, transfer into slow cooker. Cook on high for 3-4 hours or low 5-6 hours.

TO SERVE: After cooking in Instant Pot or Slow cooker, shred roast, removing any fatty pieces, then place back into pot and stir to combine. Drain excess liquid if desired. Serve meat mixture in Extreme Wellness wraps and garnish with fresh lime juice and cilantro.