Paleo slow cooker freezer meals

I made 8 of these freezer crock-pot dinners and threw them in the freezer. These are so great for those of us that are too busy to spend an hour preparing dinner each day. Also- each recipe is pretty large so there should be enough for lunch or leftovers the next day! Recipes below!

Slow cooker make ahead recipies:

#1 Cashew Chicken:

2-3 lbs chicken breast (depending on how much chicken you want)

1 tsp pepper

½ c coconut aminos (paleo soy sauce)

½ c apple cider vinegar

¼ c paleo ketchup* (recipe below)

1 tsp ginger

½ c cashews (add when ready to serve)

1 Tbsp oil (coconut or olive, to grease the slow cooker)

Directions:

Add all ingredients to a ziplock bag or freezer container. Write on bag: thaw slightly and put in slow cooker on low 4-6 hours. Add cashews and serve.

#2 Hawaiian BBQ Chicken

4 chicken breasts

2 c Paleo BBQ sauce* (recipe below)

1 small pineapple (cut into ½ inch pieces)

1 onion diced

4 cloves garlic diced

1 tsp black pepper

Directions:

Add all ingredients to a ziplock bag or freezer container. Write on bag: thaw slightly, cook 4-6 hours on low.

#3 Chicken Balsamic

6 chicken breasts

28 oz tomatoes (diced preferred, I used my homemade canned tomotatoes but you can get some from the store)

4 cloves garlic diced

¾  c balsamic vinegar

2 Tbsp oil (coconut or olive)

1 tsp sea salt

1 tsp pepper

Directions:

Add all ingredients to a ziplock bag or freezer container. Write on bag: thaw slightly, cook on low 4-6 hours.

#4 Yummy Italian Chicken

4 chicken breasts

3 T olive oil

1 large green pepper

1 large red pepper

1 large yellow pepper

1 bunch of celery

5 garlic cloves diced

16 oz of tomatoes diced (canned)

Directions:

Add all ingredients to a ziplock bag or freezer container. Write on bag: thaw slightly, cook on low 6-8 hours

*This recipe is GREAT on top of a spaghetti squash!

#5 Thai-ish chicken wings

2- 2 ½ lbs chicken wings

½ c salsa (homemade preferred)

¼ c almond butter

3 T lime juice

3 T coconut aminos (paleo soy sauce)

3 T water

3 T ginger

¼ c coconut sugar (optional)

4 cloves garlic diced

Directions:

Add all ingredients to a ziplock bag or freezer container. Write on bag: thaw slightly, cook on low 6-8 hours.

#6 Italian Sausage

2 lb Italian susage links

2 large green peppers

2 onions

4 c diced tomatoes

1 T onion powder

1 T garlic powder

Directions:

Add all ingredients to a ziplock bag or freezer container. Write on bag: Cook on low 6 hours.

*This recipe is great on top of a spaghetti squash!

#7 Beef or Deer Stew

2 lbs beef stew meat or deer meat

1 onion diced

2 cups water

2 cups beef stock

1 ½ c tomato juice

1/3 c BBQ sauce (paleo recipe below)

4 cloves garlic diced

1 lb carrots

1 bunch celery chopped

sea salt and pepper to taste

Directions:

Add all ingredients to a ziplock bag or freezer container. Write on bag: add 3-4 sweet potatoes  cubbed(optional) and cook on low 8-9 hours.

#8 Chicken Tacos

5 chicken breasts

1 package of taco seasoning

2 T olive oil

2 T apple cider vinegar

¼ c water

12 oz tomatoes diced

1 onion diced

Directions:

Add all ingredients to a ziplock bag or freezer container. Write on bag: Cook 4-5 hours on low.

*Serve with coconut flour tortillas* (recipe below).

Paleo BBQ sauce (thanks to bravo for paleo)

Ingredients

• 2 tbsp coconut oil
• 2 medium onions, minced
• 2-28 oz cans whole tomatoes in juice
• 2-8 oz cans tomato sauce
• 1 1/2 cups apple cider vinegar
• 1/2 cup honey
• 2 tbsp maple syrup
• Juice from 1/2 fresh squeezed orange
• 2 tbsp paprika
• 2 tbsp chili powder
• 4 tsp hickory liquid smoke
• 4 tsp ground black pepper
• 2 tsp sea salt
• 1tsp coconut aminos
• 1/4 cup organic Dijon mustard
• 1 bay leaf

Instructions

1. Mince the onions in a food processor and set aside. Put the coconut oil in a Dutch oven or large heavy pot and heat on medium for a few minutes. Add the onions and sauté about five minutes until translucent.
2. Add the remaining ingredients and bring to a boil. Turn the heat down to low. Simmer for two hours. As the tomatoes cook, use a potato masher occasionally to break them up.
3. After two hours, remove the bay leaf and in small batches, blend in food processor until smooth. Return the now-smooth sauce to the pot and simmer for 30 minutes. If you have an immersion blender, you can just blend in the pot.
4. If the sauce isn’t thick enough, you can add an additional small amount of honey and cook it for another 30 minutes or more. It will also thicken upon cooling.
5. This recipe makes 6 cups (3 pint sized jars). You can double the recipe but keep in mind that it will take significantly more simmering time to get the ingredients to blend together – possibly twice as long.

 Paleo Ketchup

• About 12oz Tomato Paste (try to find it in BPA-free packaging if possible)
• 1.5 Cup Water
• 2 tbsp Vinegar
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/4 tsp All Spice

Combine all ingredients in a small saucepan. Simmer for a few minutes and stir often. Transfer ketchup to a glass container and refrigerate.

 

Paleo Coconut Flour Tortillas (thanks to Against All Grain)

Ingredients

• Ingredients (makes 8-10)
• ½ cup coconut flour
• ½ teaspoon grain free baking powder
• ¼ teaspoon sea salt
• 1½ cup egg whites (or 16 egg whites)*
• ¾ cup almond milk
• *you can buy the free-range organic egg whites in the carton if you’d like, or use your left over egg yolks for ice creams and custard pies!

Instructions

1. Directions
2. Mix all of the ingredients in a non-reactive bowl. Let sit for 10 minutes so the coconut flour can soak up some of the moisture, and then whisk again. The batter should be runnier than that of pancakes, about the same as a crepe batter.
3. Heat a non-stick skillet over medium high heat and spray with oil or melt enough butter to coat the bottom and sides of pan. Pour ¼ cup of the batter into the pan, swirling the pan while you pour to ensure the bottom is coated and the tortilla is thin.