‘What’s for dinner?‘ An oft heard phrase in my home. Not to mention a question that I find myself asking right around dinner time now and again. Sometimes I get tired of figuring out what to make for dinner, let alone preparing a full meal from scratch every single night of the week. Thankfully, I recently discovered a revolutionary book that has changed my life radically. This book has helped me to solve the mystery of what to make for dinner. It has also immensely streamlined my dinner time efforts to get dinner on the table. Want to know the book I’m referring to?
I first read Stephanie’s original Freezer eBook sometime last year. At the time, I remember thinking it was a great idea. However, I never got around to using it. Recently, I found out Stephanie was putting out a new book and decided this time I had to give her freezer method and recipes a try. I’ll be honest, it was an act of desperation, in part due to being just plain ole’ burnt out from making healthy dinners from scratch day in and day out.
I chose 4 recipes from the book to try and made my shopping list. I came home that day and set out to prep the meals right away. It only took me 1 hour to put away four dinners that I could simply pull out and plop in my slow cooker. I made the Tarragon Chicken, Sweet and Sour Brisket, Beef Stroganoff and have the Apricot Chicken in the freezer still.
The first meal I utilized was the tarragon chicken. I remember my exuberance that morning as I went to retrieve the already prepped meal from the freezer. I eagerly placed it in my slow cooker and remember doing a happy dance as I set to work for the day. Since I work at home, I had the pleasant aroma wafting through my home all day. I couldn’t WAIT to serve dinner. What fun! There was hardly any clean up either because I used paper plates that night! I can’t even begin to tell you how much time and stress this one meal saved me. And to think, I had 3 more meals just like it waiting for me in the freezer!
The meals were all delicious. The Sweet and Sour Brisket I served with rice for the boys and the Tarragon Chicken I served with steamed broccoli. The beef stroganoff was the best of the three. I actually used ground beef in place of the stew meat in the recipe, and served it with rice pasta and salad. I was able to feed 2 extra people with that meal and had plenty leftover for lunches. And the cool thing is, I was able to stay in my food budget as well.
I love that I can supplement my regular meal plan with a few of these easy to put together freezer-to-slow cooker recipes. This also ensures we can eat dinner right away and offers me more freedom than I ever imagined. I can’t recommend this eBook enough.
From Your Freezer To Your Family
ALL the recipes are 100% Grain-free, Gluten-free and Dairy-Free. They do not contain corn or legumes (both are not technically grains but extremely hard to digest and common allergens). The recipes are all Paleo, Whole 30, Weston A. Price, GAPS, and Real Food compatible meals. These recipes do use natural sweeteners in some of the recipes, but if you are eating completely sugar-free, omit the sugar and the recipe will still taste great. So if you read my blog and eat the way we do -these recipes are a perfect fit for your family as well. (And they can be easily modified if need be).
Try a recipe out! To see a sample recipe, check out the Ginger Cranberry Pork Roast.
Stephanie also gave me permission to share her Ginger Beef Recipe.
- 3 pounds beef stew meat or flank steak
- 2 cups carrots, peeled and chopped
- 2 cups scallions, sliced
- 2 cups red bell pepper, chopped
- 6 cloves of garlic, minced
- 4 tablespoons grated fresh ginger
- 2 teaspoons red pepper flakes
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons arrowroot flour
- Day of cooking:
- 2 cups beef broth
- 2 cups sugar snap peas (add the last thirty minutes of cooking)
- 4 tablespoons tamari or gluten-free soy sauce
- Combine all ingredients (except liquid, and by liquid, I mean stock/broth, tomato paste or soy sauce is added on assembly day) into a 1-gallon-sized freezer bag.
- On the day of cooking, place contents of bag into your slow cooker and add liquid.
- Cook on low for average 8 hours or on high for an average of 4 hours.
- Add a bit more salt, pepper, and other spices to taste and stir well the last 30 minutes of cooking.
- That's it - it can't get any easier!
Here are some shots of the finished recipes -don’t they look amazing?! Get a copy!
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