January Whole30 Freezer Meals (Gluten Free, Paleo)

January Whole30 Freezer Meals (Gluten free, Paleo)

January Whole30 Freezer Meals (Gluten Free, Paleo)

It’s time for this month’s freezer meals! My friend and I got together, and in 1.5 hours, we had 10 meals prepped and ready to put in the freezer! I even had an extra meal to give to a friend. =) Here are this month’s Whole30 freezer meals!

Chipotle Slow Cooker Pork Roast (Once a Month Meals) – 4 servings

2 pounds Pork Roast

6 oz Beef Bone Broth

7 ¼ ounces Diced Tomatoes, Canned

2 ounces Mild Green Chiles, Diced, Canned

1 teaspoon Chipotle Powder

½ teaspoons Cumin

½ teaspoons Onion Powder

Get the freezing/cooking instructions HERE.

Paleo Mediterranean Steak (Once a Month Meals) – 4 servings

½ teaspoons Garlic Powder

1 teaspoon Sage, Dried

½ teaspoons Rosemary, Dried

½ teaspoons Sea Salt

1 teaspoon Black Pepper

1 teaspoon Thyme, Dried

½ tablespoons Olive Oil

2 pounds Beef Steak

Get freezing/cooking instructions HERE.

Paleo Jalapeno Chicken Burgers (Once a Month Meals) – 4 servings

2 pounds Ground Chicken

⅔ cups diced Onion, White

¼ cups chopped Cilantro, Fresh

2 teaspoons minced Garlic, Cloves

2 teaspoons seeded and diced Jalapeño

1 teaspoon Cumin

1 teaspoon Paprika

1 teaspoon Red Pepper Flakes

Get freezing/cooking instructions HERE.

Shanti’s Yummy Whole30 Veggie Soup – 8+ servings

2 cartons chicken broth + 2 cups water

4 stalks celery, diced

1 bunch mustard greens or kale (stems removed), chopped

5-6 medium carrots

3 golden beets

1 leek, sliced thin

2 cloves garlic, minced

3 tsp Alvi’s Incredible seasoning 

1 tsp salt

Add all veggies & seasoning to large Ziploc bag, save chicken broth for the day that you cook the soup.

To cook: Add the frozen veggies to crockpot or Instant Pot. Add chicken broth + 2 cups water. For Instant Pot, press “Soup” setting and let cook for 30 minutes, then let natural release for 10 minutes, then manually release the rest of the pressure. For crockpot, add all ingredients to crockpot and cook on high 2 hours, or low 3-4 hours.

Garam Masala Chicken – 6-7 servings

1.5-2 lbs boneless, skinless chicken breasts, cut into cubes

1 TBSP garam masala

½ tsp curry powder

1 tsp cumin

½ tsp ground coriander

2 tsp salt

¼ cup olive or avocado oil

14 oz crushed tomatoes

⅔ cup coconut cream (you can use coconut milk if you don’t have coconut cream on hand, it just won’t be quite as thick)

2-3 TBSP oil, for skillet

In a large Ziploc bag, add everything except the crushed tomatoes and coconut cream (and oil for skillet).

Toss to coat and freeze.

To cook: If possible, thaw chicken overnight and add chicken to skillet and cook for a few minutes. Add in tomatoes and coconut cream and cook for another 5-10 minutes, until chicken is done.

Serve over rice or cauliflower rice!