Freezer prep.

ONE POT STEW

  • 1lb ground sausage (can substitute for other meat of choice)

  • 2 golden potatoes, chopped

  • 1 purple or regular sweet potato, chopped

  • 3-4 cups beef bone broth

  • 1 head of broccoli, diced

  • 2 sticks of celery, chopped

  • 1 cup mushrooms, diced

  • 1/2 a medium onion, minced

  • 2 medium carrots, diced

  • 4 cups fresh or canned diced tomatoes

  • 2-3 tbsp organic tomato paste

  • about 1 to 2 tsp each of dried oregano, chili powder, cumin, garlic powder, salt, and black pepper

  • optional toppings: sauerkraut, avocado, pumpkin seeds, cheese, cilantro

    DIRECTIONS:

    In a large pot on medium heat, sauté onions, mushrooms, and carrots for 5 to 7 minutes. Add in your sausage and sauté until fully cooked. Add in potatoes, remaining veggies, and spices. Saute for another 2 to 3 minutes. Add in your broth, tomatoes, and tomato paste. Stir until well combined and bring to a medium boil. Turn heat to medium-low and simmer for around 30 minutes or until the veggies are thoroughly cooked.

breakfast burritos

  • 10 large eggs, beaten

  • 8 slices turkey bacon

  • ½ onion, chopped

  • ½ bell pepper, chopped

  • 1 cup cheddar or pepper jack cheese

  • 6 to 8 tortillas (recommended brand: Siete Foods)

  • Salt and pepper to taste

  • Suggested add-ins when serving: avocado, salsa, sour cream

    DIRECTIONS:

    Heat a pan over medium heat and cook turkey bacon. Once cooked, remove from heat and chop. Add in your chopped veggies to the pan and saute for around 10 minutes or until fully cooked through. Once cooked, add in beaten eggs and salt/pepper.

    Once all ingredients are done cooking, lay out your tortillas and add around 1 TBSP cheese to each tortilla, followed by turkey bacon, and egg mixture. Fold tortillas and wrap with tin foil tightly. Place wraps in a freezer friendly Ziplock bag and store until ready to eat.

STUFFED PEPPER CASSEROLE

  • 2 TBSP olive oil

  • 1lb ground beef

  • 1 large red onion, thinly sliced

  • 3 medium bell peppers, thinly sliced

  • 6 cloves garlic, diced

  • 2 tsp smoked paprika

  • 2 tsp dried oregano

  • 1 tsp salt and pepper

  • 2 TBSP tomato paste

  • 1 can diced tomatoes, drained

  • 1 (8.8-ounce) package cooked brown rice

  • ½ cup unsalted beef broth

  • 1 cup shredded cheese

    DIRECTIONS:

    Pre-heat oven to 400 degrees.

    Heat a skillet over medium heat with oil and add in ground beef. Sauté until cooked thoroughly. Add in bell pepper, onion, and spices and cook until the veggies are softened, around 8 to 10 minutes.

    Add in tomato paste, cook for around 1 to 2 minutes. Then remove from the heat and stir in tomatoes, rice, and broth.

    Transfer mixture to a baking pan and bake for around 20 minutes. Add shredded cheese on top and bake until the cheese is melty.