Cranberry Pork Oamc Paleo Primal Freezer Meal Food

CRANBERRY PORK OAMC PALEO PRIMAL FREEZER MEAL

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.

KHAO SOI OAMC FREEZER MEAL PALEO PRIMAL

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.

BEEF BOURGUIGNON OAMC PALEO PRIMAL FREEZER MEAL

Steps:

• Cut beef into two-inch chunks and salt generously.
• Combine all other ingredients except red wine and stir to combine thoroughly.
• Stir in beef, divide into five packs and freeze. Thaw before cooking.
• Combine contents of one freezer pack with two cups red wine.
• Pressure cooker directions: Bring to pressure, cook 45 minutes, use natural release.
• Slow cooker directions: Cook 8-10 hours on low.

FESENJAN OAMC PALEO PRIMAL FREEZER MEAL

Steps:

• Salt chicken thighs and set aside.
• Mix all other ingredients into a uniform sauce and coat thoroughly over chicken thighs.
• Divide into five packs and freeze.
• Pressure cooker directions: Bring to pressure and cook for 15 minutes.
• Slow cooker directions: Cook on low for four to six hours.

SICHUAN PORK BELLY OAMC PALEO PRIMAL FREEZER MEAL

Steps:

• Cut pork belly into two-inch chunks and salt generously. Mix together all ingredients.
• Divide into five packs and freeze. Thaw before cooking.
• Pressure cooker directions: Bring to pressure and cook 45 minutes. Allow natural release.
• Slow cooker directions: Cook eight to ten hours on low.

CRANBERRY PORK ROAST

Steps:

• Place pork roast in a 5-qt. slow cooker. In a small bowl, mash cranberry sauce; stir in the sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast and keep warm. Skim fat from juices. Pour into a 2-cup measuring cup; add water if necessary to measure 2 cups. Pour into a small saucepan. Bring to a boil over medium-high heat. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened. Season with salt. Serve with sliced pork.

SWEET & SOUR CHICKEN (OR PORK) OAMC

Steps:

• Cut chicken into bite sized pieces. Place in a large zipper baggie.
• Add garlic, reserved pineapple juice and ginger root. Seat bag and squish it around to coat the chicken with the marinade.
• Place the bag in the fridge and allow chicken to marinate for 45 minutes. (this can be done in the morning).
• While chicken is marinating, chop bell pepper and onion.
• Heat oil in a large skillet or wok.
• Add green pepper and onion and saute for 3-4 minutes.
• Add chicken and marinade and cook and stir for about 10 minutes or until chicken is cooked through.
• In a small bowl, mix together cornstarch, brown sugar, vinegar, and soy sauce. STir to make sure there are no lumps. Add this mixture to the skillet. Stir.
• Add the pineapple chunks to the skillet.
• Stir until the mixture has thickened slightly.
• Serve over cooked rice.
• To freeze: Allow to cool. Package in a rigid container or in a large freezer bag.
• To serve: Thaw overnight in fridge and reheat on stovetop over medium low heat OR heat in microwave until bubbly.

MOIST CRANBERRY PORK ROAST

Steps:

• Cut roast in half and place in a 3-qt. slow cooker; sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cook on low for 4-5 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.

CHICKEN PROVENCAL OAMC PALEO PRIMAL FREEZER MEAL

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.

DATE TAGINE OAMC PALEO PRIMAL FREEZER MEAL

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.

MUSHROOM CHICKEN WITH COUSCOUS - OAMC

Steps:

• Cut chicken into 1/4-inch strips.
• In a small bowl, combine cornstarch, 1/4 cup broth, soy sauce, cayenne and sherry. Set aside.
• In a large skillet, melt butter. Add onion and mushrooms and sauté until onion is brown. Remove from skillet and set aside.
• Spray skillet with cooking spray. Add chicken and cook over medium hi heat until chicken is cooked through.
• Add onion and mushrooms back to pan.
• Pour in cornstarch mixture. Stir and cook until thickened and bubbly.
• To serve immediately:.
• Bring milk and 3/4 cup broth to a boil in a medium saucepan.
• Add couscous and stir well.
• Cover with a lid, remove from heat and let stand about 5 minutes.
• fluff couscous with a fork.
• Serve chicken/mushroom mixture over the couscous.
• To freeze:.
• Cool chicken mixture. Package in a large freezer bag or a freezer container.
• To serve from frozen:.
• Thaw overnight in fridge or thaw in the microwave.
• Prepare couscous as above.
• Heat chicken mixture on stove top until hot and bubbly.
• Serve over couscous and garnish with chopped cilantro.

SLOW COOKED CRANBERRY PORK CHOPS

Steps:

• Place chops in slow cooker. Sprinkle with salt and pepper or seasoning of your choice. Combine remaining ingredients in bowl. Stir well till blended and smooth. Pour over chops. Cook on low 4-5 hours.