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Stephanie Brandt Cornais is the Founder and Creative Director of MamaAndBabyLove.com , once a brick and mortar yoga studio and eco-friendly boutique for new parents and now a thriving, real food, natural lifestyle and parenting website and online business. She cares deeply about nourishing and loving herself so that she can nourish and love her family and loves sharing helpful information with other mothers. She is the author of two books, From Your Freezer To Your Family, Slow Cooker Freezer Recipes and the Mama and Baby Love Guide to A Conscious Childbearing Year.

 

 

Orange Beef Stew

Orange Beef Stew

Ingredients

  • 3 to 4 pounds of chuck roast (or any other kind of roast), cut into 1 inch cubes.
  • 4 cups of beef broth
  • 4 cups of orange juice
  • 4 tablespoon of rapadura sugar
  • 4 tablespoons of tamari sauce
  • 4 tablespoons of arrow root powder/flour
  • 4 tablespoons of minced garlic
  • 2 bunches of scallions, chopped
  • 4 sweet potatoes, cut into 1 inch cubes
  • salt and pepper to taste

Directions

Label 1 two, one-gallon freezer bags. Chop sweet potatoes,garlic and scallions, then add to freezer bags, evenly dividing the vegetables between the two bags. Add in sugar, arrowroot flour, tamari sauce, garlic and orange juice, again adding evenly to the two bags, so for example two tablespoons of garlic in one, and two in the other. Salt and pepper the meat before adding it to the bags. Mix up well and then lay bag flat and place in freezer. Day of cooking: add contents of freezer bag to slow cooker. Cook on low for 8 hours or high for 4 hours. Serve with fresh salad and homemade sourdough bread, if you have it.

 

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Fall Chili

Fall Chili

Ingredients

  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 3 large garlic cloves, minced
  • 2 lbs ground beef
  • 4 cups of kidney beans
  • 4 cups of pinto beans
  • 4 whole tomatoes chopped or 2 jars of crushed tomatoes
  • 3 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 cup beef stock
  • cilantro, chopped for garnish

Directions

Soak beans overnight the night before you cook the chili. Chop all veggies. Salt meat and add chili powder and add to slow cooker. Add veggies and beans on top, then beef stock into slow cooker. Cook on low for 8 hours. Freeze leftover in individual portions for an easy and quick dinner to pull from your freezer.

 

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Stephanie’s Goulash

Goulash

Ingredients

  • 3 cups chopped onions
  • 2.5 cups coarsely chopped green bell peppers, about 2 cups
  • 4 large beets, peeled and diced, about 2 cups
  • 2 cups of baby carrots or diced carrots
  • 4 cloves garlic, minced
  • 2-3 pounds beef stew meat, cut into one inch cubes, or whole and you can cut it after it is cooked
  • 4 6 oz jars tomato paste
  • 2 tablespoons of paprika
  • 1 teaspoon ground black pepper
  • 1/2 dairy sour cream,( do not add in freezer bag, use as garnish, day of cooking).

Orange Beef Stew

Directions

Divide everything into two separate one gallon freezer bags, shake it up, seal, label, lay flat (so the meal freezes like a brick and takes up less space) and put in the freezer. EXCEPT the sour cream. On the day of cooking, dump it into your slow cooker and cook on high for 4 to 6 hours, or low 6-8 hours, depending on your specific slow cooker. If you want, you can add 1/2 cup of chicken stock to have more sauce, but the liquid from the frozen meat and vegetables melting should give you enough liquid to work with. Every slow cooker is different, so just watch yours the first time you make it.

 

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Chicken Curry

Curry

Ingredients

  • 3 tablespoons arrowroot flour
  • 4 tablespoons curry powder
  • 2 teaspoons ground cumin
  • 1.5-2 pounds chicken thighs, or breasts, cut into 1 inch pieces
  • 2 cups chopped peeled sweet potatoes
  • 2 cups baby carrots
  • 2 cup coarsely chopped mango or 2 jars of chopped mango
  • 1 cup chopped onion
  • 1 zucchini chopped, about one cup
  • 2 cloves garlic, minced
  • 2 cups chicken stock, 1 cup per bag
  • .5 cup raisins (for garnish)
  • .5 cup peanuts or cashews (for garnish)

Directions

Divide everything into two separate one gallon freezer bags, shake it up, seal, label, lay flat (so the meal freezes like a brick and takes up less space) and put in the freezer. To cook, dump contents of bag into slow cooker. Cook on high for 4 hours, or low for 8 hours. If you want, you can add 1/2 cup of chicken stock to have more sauce, but the liquid from the frozen meat and vegetables melting should give you enough liquid to work with. Every slow cooker is different, so just watch yours the first time you make it.

 

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