Every mom I know is always looking for a quick way to get meals on the table. It's that time of year when we are constantly reaching our crock pots again! Now that school is back in and we have a million and 5 things to do it's nice to have a few meals on back up incase we need them. I'm all about stocking up my freezer so on those days that I know I won't have a second to myself, I can count on a healthy meal at the end of the day. I wanted to share with you three quick recipes that will not only provide you with a few delicious dinners, but also leave you enough left overs to make lunches through out the week! Each recipe shared is Whole 30 - Gluten Free - Peanut Free - Tree-nut Free & Dairy Free. My husband and I follow a predominately paleo life style but are currently in the middle of Whole 30. Each of these recipes can be modified to fit your families needs by adding a few things if you don't have the same restrictions as we do! So let's jump right in! The three recipes that we are going to be making are as follows. 1. Dijon Balsamic Chicken 2. Classic Pot Roast
3. Shredded Pork "Tacos"
Here is the grocery list of everything you will need for the three meals.
Shopping List Proteins Pantry - 12 Boneless Skinless Chicken Thighs - Dijon Mustard
- 3 to 5 lbs Chuck Roast - Balsamic Vinegar
- 3 to 5 lbs Boneless Pork Shoulder - Olive Oil - Oregano Produce - Thyme
- 2 Red Onions - Rosemary - 2 White Onions - Beef Stock
- 1 Bulb of Garlic - Taco Seasoning - 5 Large Carrots - Salt & Black Pepper - 3 Large White Potatoes - 2 Leeks Utensils - 2 Bell Peppers - Sharpie - 2 Jalapeños - 5 Gallon Zip Lock Bags - 1 Lemon - Cutting Board - Knife
The first thing I do when creating make ahead meals is prep! It makes it so much easier to throw together these recipes when everything is already washed, sliced, and diced. In addition to a shopping list I also write out a prep list! It takes me 5 minutes and then when I am ready to start making cuts I'm not constantly running to and from the fridge to grab things! Now, when creating multiple meals a super simple tip is to grab a sheet tray and divide the ingredients up for each recipe. This way I know that I have everything I need and I don't need to run to the store last minute to grab something.
Below is a copy of a quick prep list!
Prep List
- Peel & wash carrots, cut off both ends and then in to 1 in pieces - Wash potatoes, cut in to 1 in pieces
- Cut leeks length wise, wash well, cut off tops and slice thin - Peel & quarter white onions - Peel, cut in half and slice red onions into "rainbows"
- Deseed and slice bell peppers - Deseed and slice Jalapeños
Once this prep is done the rest of this becomes so easy, all you need to do now is throw everything together!
Dijon Balsamic Chicken
This recipe is so simple and delicious, it's also relatively inexpensive! Instead of using chicken breasts we are going to use chicken thighs! The dark meat caries so much flavor and does amazing in the crock pot.
Ingredients - 12 Boneless Skinless Chicken Thighs - 1/3 C. Balsamic Vinegar - 2/3 C. Olive Oil
- 1 1/2 Tbsp Dijon Mustard - Zest of 1/2 a Lemon - Juice of 1/2 a Lemon - 1 1/2 Tbsp Crushed Rosemary - 2 cloves Minced Garlic - Salt & Pepper *One ziplock bag Instructions 1. Label your ziplock bag with cooking times and recipe name. This makes it easy when pulling meals out of the freezer. There are three cooking options for this meal. - Crock-Pot on low for 8 hours - Crock-Pot on high for 4 hours - Oven set to 350 for 30 minutes 2. Place all the chicken thighs in to your bag. Pour over vinegar, oil, mustard, zest, garlic, juice, and spices. 3. Seal and use your hands to mix all the marinade ingredients together! 3. Freeze, or keep in the fridge until you want to use this meal for dinner! If frozen, let thaw before using the baking or low crock-pot option. BONUS - Serve this meal along side green beans or a salad for a beautiful meal. This chicken is great leftover and perfect when shredded and added to chicken salad!
Classic Pot Roast
Everyone loves pot roast, especially in the fall and winter months of the year. This was a staple in our house growing up and makes fantastic left overs, it might actually be better the next day! I have also found its an easy way to get my children to eat their veggies.
Ingredients - 3 to 5 lbs Chuck Roast - 5 large Carrots - 2 Leeks
- 3 Large White Potatoes - 4 Cloves of Garlic Minced - 2 White Onions Quartered - 8 Sprigs Fresh Thyme or 1 Tbsp Dried - 2 Tbsp Beef Broth
- 3 Tbsp Olive Oil *divided* - Salt & Pepper *Two ziplock bag Instructions 1. Label your ziplock bag with cooking times and recipe name. - Crock-Pot on low for 8-10 hours - Crock-Pot on high for 6 hours 2. If you followed the prep list above this recipe should throw together very quickly. Place all veggies in to one zip lock bag including, carrots, onions, leeks, and potatoes. Drizzle 1 1/2 Tbsp of olive oil over veggies and season with salt and pepper. Place the thyme sprigs on top. No need to mix these. If you leave the potatoes out of this recipe it also makes all three of these recipes paleo. 3. In a small bowl make a paste with the remaining olive oil, 1 tbsp salt, 1/2 tbsp pepper, and minced garlic. 4. Place chuck roast in to remaining bag and pour in the mixture you have just made. Seal the bag and massage everything in to the meat. Open the bag and add in the beef broth and reseal. 5. Freeze the meat, or keep in the fridge until you want to use this meal for dinner. If frozen, let thaw before using the low crock-pot option. The veggies should not be frozen. 6. When ready to serve dump everything in the crock pot, using half the veggies under the roast and the rest on top. BONUS - Serve this meal with nothing else, this has your veggies and protein all in one. This meat makes amazing left over sandwiches!
Shredded Pork "Tacos"
Did you say TACO night?! I know when most people thing of tacos they think of fish, beef, or even chicken, but pork tacos have become a family favorite in my house! This meal is also great for when you are entertaining, and people never need to know how easy it really was to make.
Ingredients - 3 to 5 lbs Boneless Pork Shoulder - 2 Red Onions - 2 Bell Peppers
- 2 Jalapeños - 1/2 Tbsp Dried Oregano - 1 Packet Taco Seasoning or 2 Tbsp Homemade Taco Seasoning (Here is the homemade recipe I use)
- 1 Tbsp olive oil - Salt & Pepper *Two ziplock bag Instructions 1. Label your ziplock bags with cooking times and recipe name. For Pork - Crock-Pot on low for 8-10 hours - Crock-Pot on high for 6 hours For Veggies - Oven set to 400 for 35-40 minutes 2. If you followed the prep list above this recipe should throw together very quickly. Place all veggies in to one zip lock bag including, peppers, onions, jalapeños, and garlic. Drizzle 1 Tbsp of olive oil over veggies and season with salt and pepper and oregano. Seal the bag and mix with hands. 3. Place the pork on large cutting board and sprinkle half the taco seasoning on the top, rub in with hands. Flip over and repeat! 4. Place pork in to remaining bag and seal. 5. Freeze the meat, or keep in the fridge until you want to use this meal for dinner. If frozen, let thaw before using the low crock-pot option. The veggies should not be frozen. 6. When ready to serve place the pork in the crock pot, you DO NOT need any liquid. 40 minutes before your pork is done place veggies on a sheet tray and bake. BONUS - Serve this meal with all the normal taco fixings if you choose or place over lettuce for a taco salad. This meat after it's drained is perfect to add to a quesadilla or a burrito.
All of the recipes listed above are meant to be simple, quick, and tasty! It doesn't need to be complex to be healthy! Hopefully these dinners can make your week a little less crazy!
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