Hi friends!
I am so glad I am putting this post together because when I shared this photo on Instagram, so many of you were asking for the recipes and details… and I am more than happy to share. Our second daughter will be arriving in just under a month and a part of my nesting was to prepare some Crock-Pot meals and store in the freezer so I have dinner in a pinch when I need it most.
I remember with Willow I got right back into the groove with cooking because it felt like “me” time and she napped so often that I actually had time to do what I wanted to do. With a toddler AND newborn, I know this is going to be a whole new ballgame… so getting these done was a priority for me. And as soon as I finished, it felt soooo good. Some nights I may cook, other nights I’ll have one of these to thaw and let the Crock-Pot do allllll the work.
They are not only healthy, vegan/plant-based meals, but were done on a budget. I’ll share my grocery list along with the recipes to make it easy for you to follow and will include prices (we shopped at Price Rite and Trader Joe’s). All 6 of these only cost us $44.66! (Update: Inflation and increased pricing on groceries has effected this number, unfortunately.)
And last ramble and I’ll get on with the good stuff. I made these specifically for postpartum life but they are equally as awesome for just busy families in general. If you have the time and energy on the weekend to prep for the week or weeks ahead, these are perfect. Everyone likes easy and healthy dinners on the fly.
6 MEALS
- Bean & Sweet Potato Chili
- Teriyaki Veggies
- African Peanut Lentil Stew
- Tempeh, Mushrooms, and Peppers
- Cauliflower and Chickpea Coconut Curry
- Sweet & Sour Tempeh
SHOPPING LIST
- Trader Joe’s Soyaki Sauce – $3.29
- (2) Packs of Tempeh – $3.98
- (2) Canned Diced Tomatoes – $1.38
- (1) Canned Black Beans – $0.84
- (1) Canned Corn – $0.54
- (1) Canned Pinto Beans – $0.69
- (2) Canned Tomato Sauce – $0.58
- Package of Sweet Potatoes – $2.99
- 5 lb Package of Sweet Onions – $3.99
- Bag of Baby Carrots – $1.29
- (2) Red Onions – $0.64
- (3) Canned Pineapple Chunks – $3.00
- Sleeve of Garlic Cloves – $0.99
- (1) 5 lb Bag of Carrots – $1.99
- (3) Red Peppers – $2.31
- (4) Green Peppers) – $3.41
- (2) Canned Tomato Paste – $1.78
- Bag of Lentils – $1.99
- Package of Mushrooms – $1.99
- Head of Cauliflower – $2.49
- Bag of Frozen Spinach – $1.29
- Bag of Frozen Broccoli Florets – $1.29
- (1) Canned Chickpeas – $0.69
- (2) Canned Coconut Milk – $2.58
- Knob of Ginger – $0.48
TOTAL: $44.66
Items in recipes that I already had at home that you will also need:
- Peanut butter
- Tamari (or soy sauce)
- Coconut sugar
- Apple cider vinegar
- Cornstarch
- Veggie stock
- Spices
- Rice
Your cost may be a bit higher if you need any of those in addition to the above list, but not by too much.
RECIPES
Bean & Sweet Potato Chili
In a freezer-safe container or bag, add:
- 1 can diced tomatoes (do not drain)
- 1 can black beans
- 1 can corn
- 1 can pinto beans
- 1 can tomato sauce
- 2-3 sweet potatoes, cubed
- 1 sweet onion, diced
On the container or bag, include the following instructions:
- Thaw before adding to crock pot with 1 tsp chili powder, 1/2 tsp coriander, 1/2 tsp cumin, salt and pepper (to taste)
- Add water or veggie stock if necessary (to just about cover the top of the ingredients)
- Cook on low for 6-8 hours
Teriyaki Veggies
In a freezer-safe container or bag, add:
- 1 bag baby carrots
- 2 cups frozen broccoli
- 1 red onion, sliced thin
- 2 cans pineapple chunks
- 4 garlic cloves, minced
- 1 cups teriyaki sauce (your choice, but I love Trader Joe’s Soyaki)
On the container or bag, include the following instructions:
- Thaw before adding to crock pot
- Cook on low for 6-8 hours
- Serve with a side of rice
African Peanut Lentil Stew
In a freezer-safe container or bag, add:
- 2 cloves garlic, minced
- 1 sweet onion, diced
- 2 carrots, diced
- 1 red pepper, diced
- 1/2 can tomato paste
- 1/2 cup peanut butter
- 1/2 cup canned coconut milk
- 1 cup lentils
On the container or bag, include the following instructions:
- Thaw before adding to crock pot with 1/2 tsp cinnamon, 1/2 tsp cumin, salt and pepper (to taste)
- Add 4-5 cups of veggie stock
- Cook on low for 6-8 hours
- Serve with rice
Tempeh, Mushrooms, and Peppers
In a freezer-safe container or bag, add:
- 2 red peppers, sliced
- 2 green peppers, sliced
- 1 sweet onion, sliced
- 3 cloves of garlic, minced
- 1 cup mushrooms, sliced
- 1 can tomato paste
- Water (just fill tomato paste can)
- 1 package of tempeh, cubed
On the container or bag, include the following instructions:
- Thaw before adding to crock pot with 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, salt and pepper (to taste)
- Add water or veggie stock if necessary (to just about cover the top of the ingredients)
- Cook on low for 6-8 hours
- Serve with rice
Cauliflower and Chickpea Coconut Curry
In a freezer-safe container or bag, add:
- 3 cups cauliflower florets
- 1 potato, diced
- 2 cloves garlic, minced
- 1 sweet onion, diced
- 1 can diced tomatoes
- 1 can chickpeas
- 1 cup frozen spinach
- 1 can coconut milk
On the container or bag, include the following instructions:
- Thaw before adding to crock pot with 1 tbsp curry powder, 1/2 tsp turmeric, 1/2 tsp garlic powder, salt and pepper (to taste)
- Add 2-3 cups of veggie stock (just enough to cover ingredients)
- Cook on low for 6-8 hours
- Serve with rice
Sweet & Sour Tempeh
Full disclosure! This isn’t my recipe. I found this a while back and loved how easy and delicious it sounds. You can find the full recipe and details over on this blog.
I am sooo excited to have these ready to roll for the winter and have a good feeling I’ll be trying to do this much more often as time allows. I hope that you have found these both appetizing and inspiring! If you have a favorite freezer meal, let me know about it in the comment section. I’d love to hear more ideas.
