Big Batch Frozen Meal Ideas

Ground Turkey Chilli

What You’ll Need:

• 2 tbsp Olive oil

• 1 piece Onion, medium, chopped

• 3 cloves Garlic cloves, minced

• 1 pepper Red bell pepper, medium, chopped

• 1 pound Extra lean ground turkey

• 2-3 tbsp Chili powder

• 2 tsp Cumin, ground

• 1 tsp Oregano, dried

• ¼ tsp Cayenne pepper powder

• ½ tsp Salt

• 1 (28-oz) can Canned diced or crushed tomatoes

• 1 ¼ cups Low-sodium chicken broth

• 2 (15-oz) cans Canned dark red kidney beans, rinsed and drained 1 (15-oz) can Canned sweet corn, rinsed and drained

What You’ll Do:

1. Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently.

2. Add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.

3. Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavours come together. Taste and adjust seasonings and salt as necessary.

4. As the chili cooks, prepare an accompanying grain (brown rice, brown basmati rice, quinoa, wild rice, etc)

5. Combine cooked chili and grain in a bowl. Garnish with anything you'd like and enjoy!

   Notes 

   • Chili can be frozen in pre-portioned bags. The accompanying grain can be cooked while the chili is heating up, or they are available, leftover grains can be used

Red Lentil Dal

What You’ll Need:

• 2 tbs Coconut Oil

• 1 onion chopped

• 2 garlic cloves minced 

• 1 cup red lentils dry

• 3 cups water

• 1 tbsp shredded coconut

• 1 tbsp coconut sugar

• 1 tbsp curry powder

• 1 tsp ground turmeric

• 1/2 tsp ground cumin

• 1/2 tsp red chili flakes

• 1/4 tsp ground ginger

• 1/4 tsp ground cinnamon

• 1/8 tsp ground nutmeg

• 400 mL canned full-fat coconut milk

• 1 (14.5-oz) can diced tomatoes full fat coconut milk

What You’ll Do:

1. Heat coconut oil in a large pot or deep skillet over medium heat.

2. Saute onion and garlic for 5 minutes or until onions are clear and beginning to brown on edges.

3. Turn heat to high and add lentils and water.Bring to a boil, cover, reduce to simmer.

4. Simmer for 25-30 minutes or until most of the water is absorbed.

5. While the dal cooks, prepare brown basmati rice in a separate pot.

6. Once dal is cooked, stir in shredded coconut, coconut sugar, spices, coconut milk and tomatoes.

7. Simmer over medium-low heat for 10-15 minutes or until desired consistency is achieved.

8. Salt to taste. Let cool for 5-10 minutes before serving.

9. Mix dal and rice, and enjoy!

   Notes 

   • Red lentil dal can be frozen in pre portioned bag, and the accompanying grain can be cooked while the dal is heating up