Mini Freezer Stash #1 – Pinch of Yum

Makes 16-18 muffins

Blend:

• 14-oz. can pumpkin puree
• 3 cups rolled oats
• 1 cup full-fat plain Greek yogurt
• 3/4 cup maple syrup
• 3 eggs
• 1 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp. vanilla extract 
• 1/2 tsp. cinnamon (optional)
• 1/2 tsp. salt
• 1/2 cup chocolate chips (optional)

Bake: 375° // 15-17 minutes

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

Things to Know:

• I bake these in a muffin tin lined with avocado oil.

Serves 4

(the picture above shows meatballs – you can make this with meatballs or just chicken thighs as directed below!)

Freeze Together:

• 1 red onion, roughly chopped
• 2 tsp. garlic paste
• 2 tsp. ginger paste
• 1/4 tsp. turmeric
• 1/4 tsp. smoked paprika
• 1 tsp. garam masala
• 1/2 tsp. cumin
• 1 1/2 tsp. kosher salt 
• 1 tsp. sugar
• 14-oz. can crushed tomatoes
• 1/2 cup chicken broth

Cook With:

• 1 1/2 lbs. chicken thighs

Crockpot: Low // 8 hours
Instant Pot: High // 16 minutes
Stovetop: Simmer // 30 minutes

Final Step: Remove chicken from the sauce and shred into large chunks. Puree the sauce (I use an immersion blender). Add ½ cup heavy cream and 2 tbsp. butter to the sauce. Add chicken back in. Serve with rice, naan, and cilantro.

Things to Know:

• The chicken is listed separately to make it safe for crockpot cooking. You add the frozen portion above, plus a package of chicken thighs, to the crockpot (or whatever method you’re using).
• Chicken breasts also work.
• I thaw this by running the bag under warm water for a few minutes and breaking the mixture into chunks.

Serves 6

Freeze Together:

• 1 red onion, diced
• 1 jalapeño, minced 
• 2 tsp. garlic paste
• 1 1/2 tsp. cumin 
• 1 1/2 tsp. chili powder
• ¼ tsp. dried oregano 
• 1 1/2 tsp. salt
• 28-oz. can crushed tomatoes

Cook With:

• 1 1/2 lb. boneless skinless chicken thighs
• 3 cups chicken broth

Crockpot: Low // 8 hours
Instant Pot: High // 16 minutes
Stovetop: Simmer // 30 minutes

Final Step: Shred chicken. Add a 14-oz. can drained and rinsed pinto beans. Serve with tortilla strips, lime wedges, and sour cream!

Things To Know:

• Chicken is listed separately to make it safe for crockpot cooking. You add the frozen portion above, plus a package of chicken thighs and the broth, to the crockpot (or whatever method you’re using).
• Chicken breasts will also work.
• I thaw this by running the bag under warm water for a few minutes and breaking the mixture into chunks.

Serves 4-5

Mix, Roll, and Freeze:

Freeze on parchment-lined pan; divide into two bags

• 2 lb. ground turkey
• 1 cup full-fat ricotta cheese
• 1 cup Parmesan cheese
• 1 cup panko
• 2 tsp. garlic powder
• 2 tsp. salt
• 1 tsp. Italian seasoning

Instructions for one bag:

Bake: 400° // 30 minutes

Final Step: After baking, add 32-oz. of marinara sauce like Rao’s. Bake for 10 mins to warm. Mix 1/4 cup panko, 1/4 cup Parmesan, 2 tsp. olive oil, and parsley, sprinkle on meatballs, and broil until golden and crispy. Serve with pasta or garlic bread and a salad!

Things to Know:

• Freeze the meatballs on a parchment lined pan so they won’t stick together. Once frozen, transfer to a bag (or two).
• I bake these in a shallow Dutch oven or cast iron pan with a bit of oil. Then I can add the sauce directly to that same pan.
• The crispies on top are optional but make it more fun to eat!