Moroccan Lamb, Italian Beef and Cranberry Chicken Freezer Meals

The menu I did recently was Moroccan Lamb Stew, Italian Beef Stew and Cranberry Chicken.

A trick that I have learned, for an even speedier assembly of meals, is to group all ingredients first.  Sometimes you have items that overlap, like chopped onions, that go into to different recipes. Just separate them out as much as you can, and then go down the line.

First, I assemble all dry ingredients and vegetables in the gallon bags.  Then I add the raw meat last.  This time I bought my meat already cubed, so that save me a bunch of time.

Doing my big cooking day this way (with only slow cooker meals), I do this about every two weeks.  I do three different recipes and double each recipe for a total 6 bags of food.  Each bag, is two dinners and lunch, so that leaves several days that we can use to eat out, or if I get inspired to cook something not in our freezer meal rotation, like a roast chicken.


Not including grocery shopping time, it takes me less than two hours to chop all the veggies, assemble the bags and clean up.  

Pretty awesome, right?!

Here are the recipes, and remember we always buy all organic ingredients.

Cranberry Chicken:
2 medium apples, cut into wedges
1 medium onion, chopped
2 pounds chicken breasts or thighs
2 lemons cut into wedges
2 tablespoons quick cooking tapioca
2 tablespoons honey
1 can of cranberry sauce (or you can use fresh cranberries if they are in season)

Dump everything into gallon freezer bag and label.  When ready to cook, dump into slow cooker and cook on high for 4 hours.  Serve with rice or couscous.

Moroccan Lamb Stew:
2 pounds boneless lamb
2 large onions chopped
1 can/1 cup chopped tomato
2 cups carrots
2 cups chicken broth
1 teaspoon of ground cumin
1 teaspoon of turmeric
1 teaspoon of red pepper
.5 cup of raisins

Dump everything into gallon freezer bag and label (except broth, just add that the day you cook it).  When ready to cook, dump into slow cooker and cook on high for 4 hours.  Serve with couscous.

Italian Beef:
4 pounds of beef sirloin or rump roast, cubed
1 tablespoon of Italian seasoning
1 teaspoon red pepper
1 teaspoon garlic powder
2 red peppers, thinly sliced.

Dump everything into gallon freezer bag and label (except broth, just add that the day you cook it.) When ready to cook, dump into slow cooker and cook on high for 4 hours.  Serve with couscous, or on rolls to make a sandwich or even on a pizza and add some cheese.

Enjoy!!