Date Tagine Oamc Paleo Primal Freezer Meal Recipes

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CHICKEN PROVENCAL OAMC PALEO PRIMAL FREEZER MEAL



Chicken Provencal OAMC Paleo Primal Freezer Meal image

Make and share this Chicken Provencal OAMC Paleo Primal Freezer Meal recipe from Food.com.

Provided by Sass Smith

Categories     Healthy

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 10

5 lbs boneless skinless chicken thighs
3 onions, caramelized
15 garlic cloves, minced
3 tablespoons tomato paste
2 tablespoons thyme, minced
1 (28 ounce) can crushed tomatoes
6 bay leaves
1/2 cup nicoise olive, chopped
5 teaspoons chicken bouillon
5 cups white wine

Steps:

  • Salt chicken thighs and set aside. Combine all other ingredients into a uniform mixture and add chicken thighs.
  • Divide into five packs and freeze. Thaw before cooking.
  • Pressure cooker directions: Bring to pressure and cook 15 minutes. Use natural release.
  • Slow cooker directions: Cook four to six hours on low.

Nutrition Facts : Calories 416.9, Fat 9.2, SaturatedFat 2.3, Cholesterol 188.9, Sodium 356.6, Carbohydrate 14.4, Fiber 2.4, Sugar 3.2, Protein 47

BEEF BURGUNDY OAMC FREEZER MEAL PALEO PRIMAL



Beef Burgundy OAMC Freezer Meal Paleo Primal image

A Paleo/Primal-friendly freezer meal -- this recipe is hammered together from a few Cook's Illustrated slow cooker recipes and my own tastes. Note that most of my freezer meal recipes include caramelized onions, so I usually caramelize a ten- or twenty-pound bag before starting on the meals. If you choose that strategy, substitute 1/4 to 1/2 cup caramelized onion for the whole onion called for in the recipe.

Provided by Sass Smith

Categories     European

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 10

5 lbs beef chuck roast
10 garlic cloves, minced fine
1 cup rosemary, chopped
5 teaspoons chicken bouillon
5 large onions, caramelized
5 bay leaves
1/4 cup soy sauce
1/4 cup oyster sauce (anything with some umami to it) or 1/4 cup Worcestershire sauce (anything with some umami to it)
1/4 cup tomato paste
5 cups red wine

Steps:

  • Cut beef into two-inch chunks and salt generously; set aside.
  • Combine all ingredients except red wine and stir together with beef.
  • Divide into five packs and freeze (each pack will make two to four servings, depending on how big you like your entrees).
  • To use a pressure cooker, thaw a pack and stir in one cup of red wine. Bring to the cooker up to pressure and cook 45 minutes; use natural release.
  • To slow cook, thaw a pack, stir in one cup of red wine, and cook it for 8-10 hours on low.
  • To cook on the stovetop, thaw a pack, stir in one cup of red wine, and simmer in a dutch oven for two to three hours.

Nutrition Facts : Calories 469.2, Fat 14.1, SaturatedFat 6.3, Cholesterol 149.7, Sodium 857.4, Carbohydrate 14.8, Fiber 2.1, Sugar 4.9, Protein 50.3

CRANBERRY PORK OAMC PALEO PRIMAL FREEZER MEAL



Cranberry Pork OAMC Paleo Primal Freezer Meal image

Make and share this Cranberry Pork OAMC Paleo Primal Freezer Meal recipe from Food.com.

Provided by Sass Smith

Categories     < 4 Hours

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 6

5 lbs pork shoulder
3 onions, caramelized
5 teaspoons chicken bouillon
1 cup honey
5 cups cranberries
2 1/2 cups orange juice

Steps:

  • Cut pork into two-inch chunks and salt.
  • Combine all ingredients except orange juice. Divide into five packs and freeze.
  • Pressure cook or slow cook, adding 1/2 cup orange juice per freezer pack.

Nutrition Facts : Calories 702.5, Fat 41, SaturatedFat 14.2, Cholesterol 161, Sodium 161.8, Carbohydrate 43.6, Fiber 3, Sugar 36.5, Protein 40.1

KHAO SOI OAMC FREEZER MEAL PALEO PRIMAL



Khao Soi OAMC Freezer Meal Paleo Primal image

A freezer meal version of a popular northern Thai curry soup. The ingredient mechanism doesn't recognize khao soi paste, but you'll need 3/4 cup of the spice paste, available at Thai markets -- roughly three packets worth, but check the size of the packets at your store.

Provided by Sass Smith

Categories     Asian

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 4

5 lbs boneless skinless chicken thighs
5 teaspoons chicken bouillon
8 ounces coconut cream
5 (14 ounce) cans coconut milk

Steps:

  • Heat the coconut cream in a large skillet on medium heat and cook the khao soi paste until it becomes fragrant and the oil begins to separate from the paste.
  • Remove from heat and stir in chicken bouillon and chicken thighs.
  • Divide into five freezer packs and freeze. Thaw before cooking.
  • Pressure cooker directions: Bring to pressure and cook for 15 minutes. Stir in one can of coconut milk and serve with lime wedges, sliced shallots, and pickled greens.
  • Slow cooker directions: Cook for 4-6 hours on low. Stir in one can of coconut milk and serve with lime wedges, sliced shallots, and pickled greens.
  • For a higher carb or non-Paleo/Primal version, serve with Chinese egg noodles.

Nutrition Facts : Calories 743.4, Fat 55, SaturatedFat 43.4, Cholesterol 188.9, Sodium 239.8, Carbohydrate 17.8, Fiber 0.1, Sugar 11.8, Protein 49

DATE TAGINE OAMC PALEO PRIMAL FREEZER MEAL



Date Tagine OAMC Paleo Primal Freezer Meal image

A basic Moroccan tagine recipe; the beef can be substituted with lamb or chicken. Pork shoulder would be inauthentic but would produce a fairly comparable result. Adapted from Claudia Roden's recipe.

Provided by Sass Smith

Categories     High Protein

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 8

5 lbs chuck roast
1/2 teaspoon saffron
1 teaspoon ginger
4 teaspoons cinnamon
4 onions, caramelized
8 ounces pitted dates
1 1/2 cups blanched almonds, toasted
1/2 cup sesame seeds, toasted

Steps:

  • Cut meat into two-inch chunks and salt.
  • Combine all ingredients except almonds and sesame seeds. Divide into five packs and freeze.
  • Pressure cooker directions: Bring to pressure and cook 45 minutes. Use natural release.
  • Slow cooker: Cook on low for eight to ten hours.
  • Sprinkle with almonds and sesame seeds to serve.

Nutrition Facts : Calories 572, Fat 28.9, SaturatedFat 7.6, Cholesterol 149.7, Sodium 191.1, Carbohydrate 28.6, Fiber 6.2, Sugar 17.3, Protein 55

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