3 EASY Freezer Meals | Dinner Made Easy

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Cauliflower Shepherd’s Pie
Cauliflower Mash:
1 head cauliflower, cut into florets
2 tbsp butter
Splash of milk (optional)
1 tbsp parsley, chopped (optional)
Salt and pepper to taste

2 lbs ground beef
1 onion, finely diced
1 celery stalk, diced
2 garlic cloves, minced
2 tsp worcestershire sauce
2 tsp thyme
1 tsp rosemary, chopped
3 tbsp tomato paste
1 cup beef broth
2 cups frozen peas and carrots
½ cup frozen corn
Salt and pepper to taste

Steam cauliflower in a large pot for 12-15 minutes, or until tender. Using a potato masher, mash cauliflower and add butter and season with salt and pepper to taste. If cauliflower mash is too thick, thin out with a splash of milk. Set aside.

To make ground beef mixture, heat a large skillet over medium-high heat, add butter. Once butter has melted, add onion and cook for 2-3 minutes. Add garlic and cook until fragrant. Add beef and cook until no longer pink. Stir in tomato paste, worcestershire sauce, thyme, rosemary and broth. Reduce to a simmer and cook for 10-15 minutes, or until beef broth has mostly evaporated. Stir in frozen vegetables and transfer to an oven safe baking dish. Top with cauliflower mash. Bake at 400ºF for 25-30 minutes.
*To make things even tastier, try adding ½ cup of cheddar cheese on top of the cauliflower mash then bake.
*If cooking from frozen, add on another 30-40 minutes to cooking time. If shepherd’s pie is browning too quickly, top with aluminum foil. If possible, to reduce cooking time, allow to completely thaw before baking.

Chicken Chili
1 onion, chopped
1 red bell pepper, chopped
2 celery stalks, chopped
2 chipotle peppers in adobo sauce, minced
3 garlic cloves, minced
2 tbsp chili powder
1 tsp oregano
1 tsp cumin
2 cups chicken, cooked and shredded
2 cans red kidney beans
1 cup corn kernels, frozen or fresh
1 can crushed tomatoes
1 cup chicken or vegetable broth
Salt and pepper to taste

Cornbread topping:
1 cup cornmeal
1 cup flour
1 tbsp baking powder
½ tsp salt
¼ cup sugar
2 eggs
1 cup milk
¼ cup melted butter
½ cup cheddar cheese, shredded
½ jalapeno, minced
¼ cup green onion, finely chopped
1 jalapeno cut into circles for garnish

To make chili, heat a large oven-safe skillet over medium-high heat and add oil. Add onion, celery and pepper. Cook for 2-3 minutes, or until softened. Add chipotle in adobo sauce. Cook until fragrant. Add chili powder, oregano and cumin and mix well. Add beans, chicken, corn, tomatoes, broth and season with salt and pepper to taste. Simmer for 25-30 minutes or until chili has thickened and vegetables are cooked through.

To make cornbread, in a large bowl, whisk cornmeal, flour, baking powder, salt and sugar until well combined. In a smaller bowl, whisk eggs, milk and melted butter. Pour wet ingredients into dry and stir in cheddar cheese, jalapeno and green onion. Spread cornbread mixture over the chili and bake at 350ºF for 20-25 minutes, or until cornbread is cooked through.

Stuffed Pepper Casserole
1lb ground turkey or chicken
1 onion, diced
3 bell peppers, chopped
1 green pepper, chopped
3 garlic cloves, minced
1 tsp smoked paprika
1 cup rice
1 14oz can diced tomatoes
1 ½ cups chicken broth
½ cup cheddar cheese, shredded
Salt and pepper to taste

In a large skillet over medium-high heat, add oil. Add onion, peppers and turkey. Cook for 4-5 minutes, or until turkey is cooked through. Add garlic, smoked paprika and rice and cook until garlic is fragrant. Add broth and diced tomatoes and season with salt and pepper to taste. Reduce to a simmer and cook until liquid is absorbed and rice is cooked through. Transfer to an oven safe baking dish and bake at 375ºF for 20-25 minutes. If cooking from frozen, add another 30 minutes to cook time, or ideally allow to thaw completely and cook for 20-25 minutes.

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