Simple Sesame Beef

You know the meal that you smell all day long and can't wait to try? Then when it's dinner you get really excited and hope (and pray) that it's as good as it smells? Then once on the plate you find it hard NOT to gorge yourself on the tasteful dish?

YES. YES. YES. This is that meal.

If you read this post BEFORE I hacked it, you will know when I tried it at first, something was missing. So I added what I thought was missing and BAM! Move over Emeril. Ha!

Even the children loved it! And it made... yes MADE me stuff my self to uncomfortable!

What you will need:

3 gallon sized freezer bags (one labeled Simple Sesame Beef - Cook on low 7-8 hours - Or have your 10yo do it --LOL)

2 snack sized bags (or sandwich bags will do)

1 pounds beef roast, sliced
1 onion sliced
2 cloves of garlic, minced

1/4 cup coconut aminos (or soy sauce)

1 cup homemade beef stock

1 tsp ginger
1/2 tsp salt
1/2 tsp pepper

Put 2 tablespoons arrowroot flour/starch into one snack bag.

Put 1/2 cup of sesame seeds (toasted preferred) into the other snack bag.

You will also need fresh or frozen broccoli. I purchased the frozen broccoli in a large package and just separated some out for the meal into a gallon sized bag. You can use already packaged frozen and just rubber-band to the meal bags.

Place beef roast strips, onions, garlic, coconut aminos, beef stock, ginger, salt and pepper into unlabeled gallon sized bag. Seal and mix well.

Place unlabeled bag into labeled one and stick the arrowroot, sesame seeds, and if you can fit the broccoli, shove it in. I couldn't because we have a five person family who loves broccoli beef and I doubled the recipe for this pic. ;)

Cooking Day:

Defrost in frig. 

Pour contents of meat bag into slow cooker and cook on low 7-8 hours.

An hour or more before you want to eat,  ladle some broth into a bowl and mix in arrowroot then add back to the crockpot. This is important because it thickens the broth and makes it gravy (as the kid said). 

Mix well then add in the defrosted broccoli just over the top of the meat. MUST BE DEFROSTED.

Alternately, you can steam the broccoli separately and still get the same results. to crock and cook uncovered until broccoli is done. 

When broccoli is done, mix well and top with sesame seeds. Optional Sriracha as a topping! 

Seriously... the first time I made this without my hack it was bland and just "okay". But this time... phenomenal. Really. Really good. 

Chicken Pad Thai

Paleo friendly freezer meal number two. And so far, I'm feeling pretty confident about these recipes.

And really, how can Pad Thai that is Paleo Friendly be a bad thing... even my picky twelve year old ate it. I'm hankering for more to have for dessert. No really. SOOO GOOD.

What you will need:
2 gallon sized freezer bags
2 quart sized bags
1 Sandwich bag

Write on outer gallon bag: Chicken Pad Thai (needed day of cooking: coconut oil, cilantro, lime wedges, cashews and siracha)

Label gallon sized bag (#1 Chicken Mixture) put in  the following ingredients:
1.5lbs chicken, (Cut into bite sized chunks)
5 cloves of garlic (chopped finely, I used the PC garlic press)
1 bunch green onions (only the white ends and a it of green. Save rest for later)
Salt and Pepper
1 TBS of Ground Ginger

Shake the bag well to mix all the ingredients together. Place into outer bag.

Label quart sized bag "#2 Sauce" put in  the following ingredients:
3 TBS of Fish Sauce
1 TBS of Coconut Aminos
1 cup coconut milk
1 cup chicken stock
3 Heaping TBS of Sun Nut Butter

Squish bag well once sealed and put into outer bag.

Label quart sized bag "#3 Veggies" put in the following ingredients:
2 carrots (washed, peeled, and sliced thin like noodles.I used my potato peeler to get thin slices)
2 zucchini (washed, peeled, and sliced thin like noodles.)
1-2 cups of Bean Sprouts (optional but sooooo good)

Label sandwich bag with "add after" and put the remaining green onions.

Have on hand the day of cooking:
Coconut oil
Cilantro
Lime wedges (Optional)
Cashews (Optional)
Siracha (Optional)

When it's time to cook your meal, thaw in the frig the night before.

To cook:

1. Heat wok or large frying pan on med-high. Add bag #1 to the skillet and cook chicken completely.

2. Next add #2 Sauce and mix well. Bring to slow simmer.

3. Next add #3 Veggies, but only set the veggies just on the top of the bubbling mixture. You want to steam them not boil them. Allow the mixture to steam for 3-5 minutes or until your veggies are cooked the way you prefer.

5. Serve with or without the broth but top with the "add after" green onions. This is also the moment you would top with cashews, siracha, and fresh squeezed lime. Add the siracha for an extra KICK!

YUMMMMM! We will make this A LOT! It was such a hit!

And there are crockpot directions! So you can either do this meal immediately, go in the freezer for later then on the stove (cooks up in 10 minutes), or allow your cockpot to do the work.

WIN!

Crockpot directions

What you will need:
2 gallon sized freezer bags
1 quart sized bag
1 Sandwich bag

Write on outer gallon bag: Crockpot Chicken Pad Thai (needed day of cooking: cilantro, lime wedges, cashews and siracha)

Label gallon sized bag (#1 Chicken and sauce mixture) put in  the following ingredients:
1.5lbs whole chicken breasts
5 cloves of garlic (chopped finely, I used the PC garlic press)
1 bunch green onions (only the white ends and a it of green. Save rest for later)
Salt and Pepper
1 TBS of Ground Ginger
3 TBS of Fish Sauce
1 TBS of Coconut Aminos
1 cup coconut milk
1 cup chicken stock
3 Heaping TBS of Sun Nut Butter

Squish bag well once sealed and put into outer bag.

Label quart sized bag "#2 Veggies" put in the following ingredients:
2 carrots (washed, peeled, and sliced thin like noodles.I used my potato peeler to get thin slices)
2 zucchini (washed, peeled, and sliced thin like noodles.)
1-2 cups of Bean Sprouts (optional but sooooo good)

Label sandwich bag with "add after" and put the remaining green onions.

Have on hand the day of cooking:
Cilantro
Lime wedges (Optional)
Cashews (Optional)
Siracha (Optional)

Cooking directions: Thaw in your frig the night before.

Add Chicken and sauce mixture to the bottom of the crock pot. Try to get everything out of the bag, because this sauce is sooooo good. ;)

Now carefully set your veggie noodles on top of your liquid and meat base.We want them steamed not stewed.

Cook for 3.5 to 4 hours on low if you are using a 4-Quart Slow cooker.

Cook for no more than 6 hours on low (5 is ideal) if you are using a 6-Quart slow cooker.

Remove your chicken and slice into bite sized chunks. Throw it back into the crockpot and stir it p. There will be lots of broth, but if you use a pasta spoon, you should get just the right amount in your bowls. You can always ladle in more.

Top with cilantro, green onions, cashews, and a squeeze of lime. Add the siracha for an extra KICK!

Coconut Aminos

Red Boat Fish Sauce