Fall Freezer Meals #2

October Fall Freezer Meals Are Here!

A few months ago, I discovered what feels like a little life hack.

I started spending an hour each month getting a few meals prepped for the month ahead. We’re talking just assembling stuff for my favorite recipes into bags and freezing it!

And I can’t tell you how much this system makes me feel like I have my life together! It’s the best.

What I Prepped:

What I Got:

The recipes this month are absolute family favorites for fall!

And they all have cook times for Crockpot, Instant Pot, and stovetop methods. 🙂

Hope these help make your life easier this month like they have for us!

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Here Are The Bag Labels + Grocery List:

They’re free! Aren’t they so fun?!

Everything you need is right on them. I print the cards out and attach them to the bags so I don’t have to use my phone at all for the prep or cooking.

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Here Are All The Recipes:

Apple Streusel Muffins

16-18 muffins total

Click here for printable version!

Blend in a BLender:

• 1 cup full-fat Greek yogurt
• 3 eggs
• 3 1/2 cups rolled oats
• 3/4 cup brown sugar, lightly packed
• 2 cups chopped Honeycrisp apples
• 1 1/2 tsps. baking soda
• 1 tsp. baking powder
• 1 tsp. vanilla extract
• 1/2 tsp. cinnamon
• 1/2 tsp. salt

For the streusel: mix 4 tablespoons melted butter, 1/3 cup brown sugar, and 3/4 cup flour into small crumbles.

Bake

Spray a muffin tin with avocado oil. Fill tins two-thirds of the way full with batter; top with streusel.

Bake at350°16-18 minutes

FReeze

Store muffins in an airtight container or bag in the freezer (or fridge). To reheat from frozen, microwave 45-60 seconds.

Chicken Tinga Tacos

4 servings

Freeze Together

• 1 tbsp. olive oil
• half of an onion, roughly chopped
• 2 cloves garlic, smashed
• 2 individual chipotles in adobo sauce
• 1 tsp. dried oregano
• 1 tsp. cumin
• 14-oz. can crushed fire-roasted tomatoes
• 1 tsp. salt
• 1 1/4 lbs. boneless skinless chicken thighs
• 1/4 cup water

Cooking Methods

CrockpotHigh4 hoursfrom thawed

Instant PotHigh15 minutesfrom frozen

StovetopSimmer30 minutesfrom frozen

Finish

Remove chicken from the sauce and shred. Blend sauce until smooth. Add chicken back in. Serve in tortillas with all the taco fixings you want!

Chicken Wild Rice Soup

10 servings

Freeze Together

• 3 cups mirepoix (chopped celery, carrot, and onion)
• 3 cloves garlic, minced
• 1 cup uncooked wild rice
• 1 tsp. salt
• 1 tsp. poultry seasoning
• 1 lb. chicken breasts
• 1 tbsp. chicken bouillon paste

Cooking Methods

Add 5 cups chicken broth before cooking.

CrockpotLow8 hoursfrom thawed

Instant PotHigh30 minutesfrom frozen

StovetopSimmer60 minutesfrom frozen

Finish

Shred chicken; return to pot.

Add 2 cups heavy cream and 2 1/2 cups chicken broth. To thicken: whisk 1 1/2 tbsp. cornstarch with 1 1/2 tbsp. cold water; add and simmer.

Steph’s Chickpea Curry

4 servings

Freeze Together

• 2 cloves garlic, minced
• 2 tbsp. red curry paste
• 1 1/2 tbsp. soy sauce
• 1 tbsp. brown sugar
• 2 cans chickpeas, rinsed and drained
• 1 can coconut milk
• 1 cup chicken broth

Cooking Methods

CrockpotLow4 hoursfrom frozen

Instant PotHigh13 minutesfrom frozen

StovetopSimmer20 minutesfrom frozen

Finish

Whisk 1 1/2 tbsp. cornstarch in 1 1/2 tbsp. cold water; add to bubbling pot and let simmer until slightly thickened.

Stir in 2 cups of fresh spinach and fresh cilantro just before serving.

Serve with rice and chili crisp. I also love this with cucumber salad (thinly sliced cucumber and red onion, tossed with vinegar, avocado oil, salt, and sugar).

More Freezer Goodies!

Fall Freezer Meals #1

22 Healthy Freezer Meals

Freezer Breakfast Sandwiches

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Apple Crisp

The Apple Crisp I’ve Been Making For Years.

I jotted this apple crisp recipe into the notes app in my phone several years ago, and I return to it every fall.

This apple crisp is it for me.

Jammy, cinnamon-scented apples baked under a heavy (and I do mean heavy) blanket of buttery crumble.

I remember first making this in our old kitchen for a late-October dinner party – I made wild rice soup and apple cider old fashioneds (unreal), and someone pulled out the guitar just as the smell of apple crisp was floating from the oven. Absolutely charmed. I obviously bonded with this specific apple crisp that night and it has been with me ever since.

Why it’s good, if you ask me: the caramely apple layer underneath gets properly jammy, the topping gets properly crisp – just enough to provide contrast, AND, and, and, where the two layers melt together in the middle is just pure fall magic. Soft, buttery, and delicious.

Apple crisp in general is very simple, and this one feels rustic, almost, especially if you make it in a cast iron pan, which I usually do. Is she making apple crisp or is she living out her dreams from Little House on the Prairie on a chilly fall night? We’ll never know.

Hope this brings you lots of fall cozy!

How To Make Apple Crisp (In Photos!)

1

Apple Layer.

Toss apples with sugar, cinnamon, and flour. This photo shows apples that have been thinly sliced on a mandoline. You can also dice them! Both delicious.

2

Crumble Layer.

I stir it up with a spoon or fork, and then bring it together into crumbles with my hands.

3

Layer.

Apples on bottom, crumble on top.

4

Bake!

It’ll turn into a beautiful golden crumble with a layer of jammy apples underneath.

Print

Apple Crisp

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 14 reviews

• Author: Lindsay
• Total Time: 1 hour
• Yield: 6-8 servings

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Description

My one-and-only apple crisp recipe! Tender jammy honeycrisp apples under a blanket of buttery brown sugar oat topping. The perfect fall treat!

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Ingredients

Apples:

• 6 cups diced apples (I use 4-5 large Honeycrisp, unpeeled)
• 1/2 cup granulated sugar
• 1/2 teaspoon cinnamon
• 1 tablespoon all-purpose flour

Topping:

• 1/2 cup salted butter, melted (1 stick)
• 1 cup brown sugar, lightly packed
• 1 cup all-purpose flour
• 3/4 cup rolled oats
• 1 teaspoon vanilla
• 1/4 teaspoon salt

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat Oven: Preheat the oven to 350 degrees.
2. Mix Apple Filling: Toss diced apples with the sugar, cinnamon, and flour in a large bowl until well-coated. Transfer to a 9×9 baking dish or a cast-iron skillet.
3. Mix Topping: Mix melted butter, brown sugar, flour, oats, vanilla, and salt in a large bowl. Stir together with a spoon or fork. If needed, use your hands to bring the mixture together into a crumble; distribute evenly over the apples in the pan.
4. Bake: Bake for 40-45 minutes, until the apples are jammy-looking around the edges, and the topping is golden brown.
5. Rest and Serve: Let stand for 10-15 minutes, so the apple layer can cool and thicken slightly. Serve with vanilla ice cream.

Notes

This can work with or without peeling the apples. Personally, I don’t peel the apples – I am lazy, and I just can’t be bothered to mess with what is already a perfectly good fruit. The peels cook down the same way the apples do, so they become soft and unobtrusive in the apple crisp.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: apple crisp, classic apple crisp, apple crisp recipe, fall dessert

Did you make this recipe?

I love hearing from you! Leave a comment or rating below!

Three More Favorite Fall Treats

Cinnamon Sugar Apple Cake

Pumpkin Muffins

Pumpkin Granola

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