Butternut Squash Soup

1 large butternut squash, peeled, seeded, and cut into 1 inch pieces
1 onion, diced
3 tbsp coconut oil
1/8 tsp sea salt
1/4 tsp pepper
1/2 tsp  nutmeg
2 C water
1/4 tsp cinnamon
1/8 tsp allspice
1/4 tsp poultry seasoning
1 C whipping cream


1. Preheat oven to 400
2. Mix together squash, onion, oil, salt, pepper and nutmeg and spread on a cookie sheet
3. Bake for 60 minutes
4. Put roasted squash and onions in a blender or food processor
5. Add 1 cup water, cinnamon, allspice, poultry seasoning and blend until smooth,
6. Add whipping cream and continue to blend
7. Add additional water to desired consistency
8. Serve hot

Thank you Kelsie Wens for the inspiration on this!

Greek Chicken

4 tbsp minced garlic

3 tbsp lemon juice

2 tbsp red wine vinegar

2 tbsp olive oil

3 tbsp plain greek yogurt

1 tbsp dried organo

4 chicken breasts

1. Combine everything but the chicken in a ziploc bag and seal

2. Shake well to mix then add chicken

3. Let marinade for at least 1 hour, but ideally overnight

4. Grill 20 min or until juices run clear

5. Enjoy on its own or in pita bread

To Freeze: 

1. Follow steps 1-2, then freeze

2. Let defrost completely

3. Grill 20 min or until juices run clear

4. Enjoy on its own or in pita bread

Thai Peanut Chicken

1 1/2 lbs boneless skinless chicken thigh

3/4 C coconut milk

1/2 C orange juice

1/2  C peanut butter

1/8 C orange marmalade

1 T soy sauce

1 T teriyaki sauce

1 T hoisin sauce

1 T toasted sesame seed oil

1 C uncooked rice

½ C crushed peanuts

1.       Combine chicken, milk, juice, peanut butter, marmalade, soy sauce, hoisin and sesame seed oil in the crock pot and cook on low for 4-5 hours.

2.       Cook the rice according to instructions

3.       Remove chicken from crock pot, shred and add back to sauce

4.       Serve over rice and top with crushed peanuts

To Freeze:

1.       Combine chicken, milk, juice, peanut butter, marmalade, soy sauce, hoisin and sesame seed oil in a freezer bag and freeze

2. To cook, defrost and place in crock pot and cook on low for 4-5 hours

3.       Cook the rice according to instructions

4.       Remove chicken from crock pot, shred and add back to sauce

5.       Serve over rice and top with crushed peanuts

Cheesy Chicken and Rice

2 chicken breasts

1 onion minced

1 can cream of mushroom or cream of chicken soup

3 C cooked rice of your choice

1 C shredded cheddar cheese

2 C corn

½ tsp poultry seasoning

½ tbsp onion powder

½ tbsp garlic powder

1.       Place chicken, onion and cream soup in the crock pot

2.       Cook on Low for 7-8 hours or High for 3-4 hours

3.       30 min. before it is done, remove chicken breast and shred

4.       Add chicken back in then, add rice, cheese, corn and seasoning for the last 30 min.

5.       Stir well to combine

To freeze:

1. Place chicken, onion and cream soup in a freezer safe bag and freeze

2. Place rice, cheese, corn and seasonings in a freezer bag and freeze

3. Let defrost completely 

4.  Place chicken, onion and cream soup in the crock pot

5. Cook on Low for 7-8 hours or High for 3-4 hours

6. 30 min. before it is done, remove chicken breast and shred

7. Add chicken back in then, add rice, cheese, corn and seasoning  for the last 30 min.

8. Stir well to combine

Sweet Potato Soup

3 large sweet potatoes, peeled and diced

1 large sweet onion, diced

4 cloves garlic sliced

2 tbsp olive oil

6 tbsp butter

3 tbsp flour

6 C vegetable broth

1 C Milk

1. Preheat oven to 400

2. Place sweet potatoes, onion and garlic on a cookie sheet and drizzle with olive oil

3. Bake for 60 minutes

4. When potatoes are done, melt butter in a stock pot and add flour to create a roux

5. Let the roux brown slightly and add the broth, milk and potato mixture

6. Bring to a gentle boil for 15 minutes

7. Blend to desired creaminess with an emersion blender, food processor or blender

I like mine smooth, so i really blend mine. I also top mine with shallots and marscapone cheese!

To Freeze:

1. Follow steps 1-7

2. Divide the soup into two freezer safe ziploc bags and freeze

3. When ready to eat, defrost completely and warm in a sauce pan on medium heat

Vegetable and Tortellini Bake

2 tbsp olive oil
1 onion, diced
1 red pepper, diced
1 green pepper, diced
2 sweet potatoes, diced
3 cloves garlic, minced
1/3 C vegetable broth
1 tbsp flour
2 cans cream of mushroom soup
1 tsp ground pepper
1 C milk
1 C frozen corn
1 C frozen peas
1 package of cheese tortellini






1. Preheat oven to 350
2. In a large skillet, add olive oil, onion, peppers, sweet potato and garlic. Saute for 8-10 minutes on medium until potatoes are soft.
3. In a large pot, cook tortellini according to package directions
4. Add corn and peas to the potato, onion mixture
5. Cook for 3 minutes and transfer to a large mixing bowl
6. Add pasta to the vegetable mixture
7. Deglaze the skillet with the vegetable broth
8. Reduce heat to low and add milk, slowly whisk in flour
9. Once mixture thinkens, add soup and mix together well
10. Pour soup over pasta and vegetables and mix well
11. Place in a 9x13 pan, cover with foil, cook for 25 minutes
12. Let stand for 5 minutes and top with shredded parmesan


To Freeze:
1. Follow steps 2-10
2. Place pasta in a freezer safe casserole dish and freeze
3. When you are ready to make, thaw completely and bake for 25 minutes at 350

(inspired by Fall Tortellini Bake, by Chelsea's Messy Apron)

Tortellini and Vegetable Soup

2 tbsp butter
4 stalks celery, diced
1 medium onion, diced
3 carrots, diced
4 cloves garlic, minced
1 tsp ground pepper
10 C vegetable broth
2 C water
16 oz crimini mushrooms, sliced
9 oz three cheese tortellini
Fresh grated parmesan cheese

1. Place butter, celery, onion, carrots and garlic in a large stock pot
2. Cook for 8-10 minutes, covered until vegetables are softened
3. Add pepper, broth and water and mushrooms and bring to a boil
4. Reduce heat to low and cook for 15-20 minutes
5. Add tortellini for the last 5-7 minutes per package instructions
6. Garnish with parmesan cheese in each bowl


(inspired by Three Cheese Tortellini and Mushroom Soup, by Skinny Taste)

Beef and Broccoli

1 lb carne asada, sliced into thin strips
1 C beef broth
1/2 C soy sauce
1/3 C brown sugar
1 tbsp sesame oil
4 cloves garlic, minced
1 tsp onion powder
2 tbsp cornstarch
2 tbsp cooled sauce from the crock pot after being cooked
2 C frozen broccoli


1. Place beef in a crock pot
2. In a small bowl, combine broth, soy sauce, brown sugar, sesame oil, onion powder and garlic. Pour over beef. Cook on low for 6-8 hours
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine
4. Stir broccoli into the beef and sauce mix
5. Cover and cook an additional 30 minutes on high
6. Serve over rice

To Freeze:
1. Place beef, broth, soy sauce, brown sugar, sesame oil, onion powder and garlic in a freezer safe ziploc bag
2. When ready to cook, place the ziploc bag ingredients in the crock pot and cook on low for 6-8 hours
3. Then follow steps 3-6

(inspired by Crock Pot Beef and Broccoli, by BS Recipes)

Baked Potato Soup

64 oz vegetable broth
5 lbs baby red potatoes, not peeled and quartered
1 onion, diced
2 tbsp seasoning salt
1 tsp pepper
5 cloves garlic, minced
16 oz cream cheese










1. Place potatoes, broth, onions, seasoning salt, pepper and garlic in the crock pot.
2. Cook on high for 6 hours or low for 10
3. Add cream cheese
4. Use an immersion blender to smooth to the desired consistency

To Freeze:
1. Follow steps 1-4 and place in a freezer safe container
2. When ready to serve, defrost and warm on the stove top

Mushroom and Sausage Lasagna

16 oz crimini mushrooms, sliced
1 onion, diced
3 tbsp Italian seasoning
4 cloves garlic, minced
1 pound Italian chicken sausage
1 C dry red wine
1 egg
15 oz ricotta cheese
16 oz Italian blend shredded cheese
4 C garlic marinara sauce
9 oz package of lasagna noodles






1. Place mushrooms, onion, garlic, olive oil and season in a large skillet. Cooke for about 5 minutes on medium or until vegetables start to soften.
2. Add the sausage to the pan and cook until browned throughout, breaking it up as you cook it.
3. Add wine and simmer until the liquid all evaporates
4. Preheat oven to 400
5. While the meat cooks, cook the lasagna noodles according to the package
6. Mix egg, ricotta and 8 oz of the Italian cheese blend
7. Place 1 C of the marinara sauce on the bottom of a 9x13 pan
8. Cover marinara with a layer of noodles
9. Place 1/3 of the ricotta mix on the noodles and cover with 1/2 the meat mixture
10. Cover meat mixture in 1 C marinara sauce
11. Repeat for another layer
12. Cover the last layer in noodles and the remainder of the ricotta cheese
13. Cover in 1 C marinara and the 8oz of reamaining cheese
14. Back covered for 45 minutes
15. Remove foil and bake for an additional 5 until cheese is bubbly
16. Let stand for 10 minutes before serving

To Freeze:
1. Following steps 1-13
2. Cover and freeze
3. To cook, let defrost and follow steps 14-16

Sweet Potato and Quinoa Chili

1 onion, finely diced
5 cloves garlic, minced
1 tbsp olive oil
1 sweet potato, peeled and diced
32oz vegetable broth
1 tbsp ground cumin
1 tbsp oregano
30oz canned black beans, drained
15oz tomato sauce
1 cup sweet corn
1 cup uncooked quinoa


1. Add onion, garlic and olive oil and cook until translucent in a large stock pot
2. Add sweet potato, vegetable broth, cumin, oregano, black beans, tomato sauce and corn
3. Bring to a boil and cook for 5 minutes
4. Add quinoa and cook for 20-25 minutes

Optional toppings:
Shredded Cheese
Avocado
Sour Cream

To Freeze:
1. Follow steps 1-4
2. Transfer to a freezer safe container
3. To reheat, warm in a saucepan

Pulled Pork Sandwiches

1 lb pork shoulder

1 bottle of BBQ sauce

1 onion, finely diced

½ C brown sugar

1 tsp ground mustard

1 tsp paprika

1 tsp ground pepper
1/2 tbsp garlic powder
1 tsp onion powder
2 tbsp Worcestshire sauce

8 hamburger buns

1. Cook on low for 8 hours or high for 4 hours in a slow cooker

2. Remove pork, shred and return to slow cooker for 15-30 minutes

3. Pile about a 1/2 C on each hamburger bun and enjoy!

To Freeze:

1. Place all ingredients in a freezer safe bag

2. When ready to make, dump all ingredients into the slow cooker 

3. Cook on low for 8 hours or high for 4 hours in a slow cooker

4. Remove pork, shred and return to slow cooker for 15-30 minutes

5. Pile about a 1/2 C on each hamburger bun and enjoy!

Cheeseburger Casserole

1.25 lb ground turkey or beef
1 15oz box of pasta
1 onion, diced
3 cloves garlic
1 tbsp olive oil
29 oz canned diced tomatoes, drained
2 tbsp ketchup
3 tbsp dijon mustard
1 tsp ground black pepper
2 C shredded cheddar cheese




1. Cook onion and garlic in a skillet with olive oil until translucent
2. Add ground meat and cook until browned
3. While meat browns, cook pasta according to the box to al dente
4. Add ketchup, mustard, pepper and tomatoes to the meat and stir well to incorporate
5. Mix cooked pasta with meat mixture and stir well to incorporate
6. Transfer to 9x13 baking sheet, and cover with cheese
7. Bake at 350 covered for 15 minutes
8. Uncover and bake for an additional 5 minutes

To freeze:
1. Follow steps 1-5
2. Transfer to a freezable casserole dish and cover with cheese
3. To cook, let thaw completely
4. Bake at 350 covered for 15 minutes
5. Uncover and bake for an additional 5 minutes

BBQ Pulled Chicken Sandwich

3 chicken breasts
1 1/2 C BBQ sauce (I used Stubbs)
1 tsp dry mustard
1 tsp garlic powder
1 tsp pepper
1/2 tsp onion powder
6 onion buns, toasted










1. Place all items in the crock pot and cook on high for 4 hours or low for 8 hours
2. Remove chicken breasts, shred and return to sauce in the crock pot
3. Let the shredded chicken sit in the sauce with the crock pot on low for 10 minutes to soak up the sauce
4. Place about a 1/2 C of shredded chicken on the bun
5. Enjoy!

To Freeze Option 1:
1. Place all ingredients in a freezer safe bag and freeze
2. When ready to heat up, place frozen contents in the crock pot and follow instructions 1-5

To Freeze Option 2:
1. Follow instructions 1-3
2. Place shredded chicken and sauce in freezer safe bag and freeze
3. To heat, place on stove top on medium low for 20 minutes or until hot OR Place in crock pot on low for 2 hours

Pizza Spaghetti

8 oz box of spaghetti
4 eggs
1/4 C milk
1/2 C parmessan cheese
1 tsp garlic powder
1/2 tsp onion powder
1 tsp Italian seasoning
1/2 tsp basil
1/2 tsp pepper
25 oz pizza sauce
2 C shredded mozzerella or Itailian blend cheese
1/2 lb pepperoni







1. Preheat oven to 375
2. Cook spaghetti to al dente 
3. Whip eggs and milk together, then add in seasoning and parmessan
4. Once pasta is cooked, run cold water over it until cool and drain well
5. Add pasta to egg/milk mixture
6. Place spaghetti noddles in a 9x13 pan (or split into two 8x8 pans)
7. Sprinkle with 1/4 C cheese and top with pizza sauce
8. Layer half of the pepperoni, followed by half of the remaining cheese and repeat
9. Bake for 30 min
10. Let stand 10 minutes before serving

To Freeze:
1. Follow steps 1-8
2. Cover and freeze
3. To cook, let defrost and bake at 375 for 30 minutes and let stand for 10 minutes before serving.

(inspired by Spahizza, by Money Saving Mom)

Vegetable and Barley Stew

1 lb ground turkey or chicken (optional)
1 tbsp olive oil
6 stalks of celery, diced
4 carrots, thinly sliced
1 large sweet onion, diced
1 rutabaga, peeled and diced
1 parsnip, peeled and diced
1/2 lb mushrooms, diced
4 cloves garlic, minced
1 C pearl barley
8 C vegetable or beef broth
1 bay leaf
1/4 C flour
salt and pepper to taste




1. If you are adding meat, brown meat in a large stock pot
2. Add celery, carrots, onion, rutabaga, parsnip,mushrooms, garlic and olive oil to the stock pot and cook on medium high for about 5 minutes
3. Add barley and cook for another 2 minutes
4. Mix flour, salt and pepper with 1/2 C broth
5. Add floured broth, remaining broth and bay leaf to the stock pot and mix well
6. Boil on medium low for 1 hour
7. Remove bay leaf and serve warm

To Freeze:
1. Follow directions 1-7 and let cool completely and place in a freezer safe container
2. When ready to eat, thaw completely and bring to a boil in a stock pot, serve warm

(inspired by Root Vegetable Stew with Beef and Barley, by Whole Foods)

Sweet Potato and Quinoa Veggie Tacos

2 C sweet potatoes, skin removed and cubed
1 C sweet corn
1 large onion, diced
1 C quinoa cooked
1 1/2 tbsp cumin
1/2 tsp cinnamon
1 tsp garlic powder
2 tbsp coconut oil
2 tbsp lime juice
1/2 C queso fresco







1. Preheat oven to 425
2. Combine sweet potatoes, corn, onion, cumin, cinnamon, garlic powder and coconut oil in a bowl
3. Mix well and spread onto a cookie sheet
4. Bake for 25 minutes
5. Mix quinoa, queso fresco and  lime juice together in a bowl and add sweet potato mix
6. Add desired amount to corn or flour tortillas with desired toppings (I just added lettuce)

To freeze:
1. Follow 1-5 and let cool completely
2. Place in a freezer safe bag
3. To serve, thaw completely and warm in the oven at 350 for 15 minutes


(inspired by Quinoa and Sweet Potato Tacos, by Once A Month Mom)

Chicken Taquitos

3 chicken breast, grilled and shredded
2/3 C salsa
1 1/2 C shredded cheese
1 C sweet corn
1 C black beans, drained and rinsed
2 tsp ground cumin
1/2 tsp ground black pepper
1/2 C frozen chopped spinach, defrosted
1 package of egg roll wrappers








1. Preheat oven to 375
2. Mix all the ingredients except egg roll wrappers in a mixing bowl
3. Place a few spoonfuls of the chicken mixture in each egg roll wrapper (about 1/5 C)
4. Fold the sides of the wrapper in first, then wet the edges all around with water
5. Fold the close end of the wrapper over the chicken mixture and then roll the far end over. With the water, it should stick to itself.
6. Brush with olive oil and sprinkle with black pepper and ground cumin
7. Bake for 25 minutes
8. Dust with cheese before eating

To Freeze: Place cooked taquitos on a baking sheet and freeze overnight. Once frozen, place in a freezer safe bag. To reheat, microwave for 1.5 minutes or bake in the oven once defrosted for 10 minutes at 350.

(inspired by Baked Chicken Taquitos, by Menu Musings)

Cauliflower Fettuccine Alfredo

16 oz. fettuccine pasta
1 large head of cauliflower, chopped
4 C vegetable or chicken broth
8 cloves garlic, minced
1/8 tsp nutmeg
1/8 tsp black pepper
Dash of cayenne pepper
2 tbsp olive oil

1. Bring broth to a boil and add cauliflower. Boil for 20 minutes
2. While cauliflower cooks, cook pasta according to the box instructions
3. Saute garlic in a tbsp of garlic for 2-3 minutes
4. Place garlic, cauliflower, nutmeg, black pepper, cayenne pepper and 2 cups of the broth to a blender
5. Blend for 3-4 minutes until completely smooth
6. Return cauliflower sauce to the pan you sauteed the garlic in
7. Toss pasta with the cauliflower sauce and serve warm

To Freeze:

1. Bring broth to a boil and add cauliflower. Boil for 20 minutes
2. Saute garlic in a tbsp of garlic for 2-3 minutes
3. Place garlic, cauliflower, nutmeg, black pepper, cayenne pepper and 2 cups of the broth to a blender
4. Blend for 3-4 minutes until completely smooth
5. Return cauliflower sauce to the pan you sauteed the garlic in
6. Place cauliflower sauce in a freezer safe bag and freeze.

To serve:
1. Defrost sauce
2. Reheat on medium-low adding an ounce of water at a time if the sauce it too thick
3. While the sauce reheats, cook pasta according to box instructions
4. Toss pasta with the cauliflower sauce and serve warm



I added Blackened chicken to mine to add an extra kick of flavor and protein!!!


(inspired by Healthy Fettuccine Alfredo, by Pinch of Yum)

Chicken, Broccoli and Rice Casserole

10 oz frozen chopped broccoli
1/2 tsp ground black pepper
1 onion, diced
2 cloves garlic
1 tbsp olive oil
3 boneless/skinless chicken breast, cooked and shredded, seasoned as desired
3 C cooked brown rice
2 tbsp butter
2 tbsp flour
1 C milk
1 tbsp lemon juice
1 C sour Cream
1 1/2 C shredded cheddar cheese





1. Cook broccoli according to packaging and layer in the bottom of a 9x13 pan. Sprinkle with pepper and cover with 1/2 cup cheese
2. In a medium skillet, cook onion and garlic in olive oil until onion is translucent, about 7 minutes. Set aside.
3. In a medium saucepa, melt butter and whisk in flour. Once mixed, whisk in milk until it thickens, about 3 minutes. Add lemon juice and sour cream. Set aside.
4. Layer onions on top of broccoli followed by shredded chicken. Cover with 1/2 cup cheese
5. Top chicken with rice, followed by the sauce and cover with remaining cheese.
6. Bake at 400 for 20 minutes.

To Freeze: Follow instructions 1-5 and cover with foil. When you are ready to heat, let the meal defrost in the fridge and bake at 400 for 20 minutes once thawed. 

Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 6

(inspired by Chicken Divan, by Diana Rattray)