Meal Prep Freezer Burritos

Meal Prep Freezer Burritos | Lexi's Clean Kitchen

These Meal Prep Freezer Burritos are one of my go-to make ahead meals for when I am meal prepping for myself or cooking for others and delivering meals! They are filling, loaded with protein, delicious veggies, and so customizable. Plus they are super easy to make!

Meal Prep Freezer Burritos

These are also very freezer-friendly, which is a huge WIN! Make a batch, assemble, wrap them up, and toss them in a freezer for 2-3 months!

Meal Prep Freezer Burritos

Salsa verde chicken & taco meat as the protein in these, and then all your favorite customizable fillings!

Meal Prep Freezer Burritos

I always make these when I am cooking for a family (post-baby or when someone is sick). They are my go-to because it all comes together so easily, and they are DELICIOUS.

Plus, there is not much better than opening your freezer and realizing you have burritos waiting for you!

Meal Prep Freezer Burritos

Don’t want them burrito style? Make them into meal prep bowls!

Meal Prep Freezer Burritos

Meal Prep Freezer Burritos

Preparation 15 minutes 2017-08-17T00:15:00+00:00 Cook Time 4 hours 2017-08-17T04:00:00+00:00 Serves 8     adjust servings

Ingredients

Slow Cooker Salsa Chicken

  • 1 pound boneless skinless chicken breast
  • 1 8 ounce jar salsa verde

Mexican Rice

  • 2 cups jasmine rice
  • 2 cups water
  • 1 tablespoon tomato paste
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder, more to taste
  • 1/2 teaspoon cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne powder
  • 1/2 teaspoon sea salt, more to taste
  • 1/2 teaspoon black pepper, more to taste

Taco Meat

  • 1 pound grass-fed ground beef
  • 1 tablespoon oil of choice
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano
  • 3 tablespoons salsa, you can use salsa verde as well
  • Optional: 1/2 teaspoon cayenne powder

Sautéd Peppers and Onions

  • 2 teaspoons avocado oil, more if needed
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 white onion, sliced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper

Other Ingredients

  • 8-10 homemade tortillas, corn tortillas, flour tortillas (if making for non-gluten-free friends), or my favorite Siete tortillas (Siete tortillas are gluten-free and paleo-friendly!)
  • 1-2 cups romaine lettuce, shredded
  • 2 roma tomatoes, diced
  • 1 cup shredded cheddar cheese, or cheese of choice
  • 1/3 cup jalapenos
  • 1 avocado, diced
  • 1 14.5 ounce can black beans, drained and rinsed
  • 1 lime, cut into wedges
  • 1 cup salsa of choice
  • Fresh cilantro

Instructions

  1. Make the slow cooker salsa chicken: Pat chicken dry and season with salt and pepper. Place in a slow cooker and add 2 cups of salsa verde, or just enough to coat the chicken. Set slow cooker to 4 hours on high. Check halfway through. Depending on how thick your chicken is, it might cook in less time.
  2. Make the rice: Place all ingredients in an instant pot. Secure the lid and using the "MANUAL" setting, set the Instant Pot to 5 minutes on high pressure. Once five minutes is complete, let the Instant Pot slowly release pressure for at least 10 minutes. Turn the valve to release the remaining pressure after 10 minutes. Slowly take off the lid and fluff with a fork. Taste and adjust seasoning as desired. *If you do not have an Instant Pot, check below for stove-top directions!
  3. While rice cooks, make the taco meat: Place all ingredients into a medium skillet over medium heat. Sauté until all of the meat is cooked and no pink remains. Taste and adjust seasoning as desired.
  4. Make the sautéed peppers and onions: add oil to a medium skillet over medium-high heat. Once oil is hot add in peppers, onions, salt and pepper. Let cook until peppers are soft and onions are translucent. Set aside in a bowl until ready to assemble.
  5. Rinse and drain the beans. Place in a bowl until ready to assemble.
  6. Assemble: Place rice on the desired tortilla. Add either chicken or taco meat and any other add-ins you want! Fold in the sides, and then roll. Wrap in plastic wrap before freezing or eat right away. Wrapping with the gluten-free tortillas can be difficult. I recommend using less filling or making a taco bowl with the tortilla on the side. These will keep in the freezer for up to 2 months!
  7. To reheat: If you’re comfortable with the microwave you can use that, but I like baking for about 8 minutes or so at 350ºF!

Recipe Notes

  1. Mexican Rice on the stovetop: Place 2 cups of rice, 2 cups of water and sea salt in a saucepan. Cover and bring to a boil over high heat. Turn down heat and simmer on low until all of the water has dissolved. Add in the rest of the ingredients and mix well. Taste before setting aside until ready to assemble! Store the rest of the rice in a airtight container in the refrigerator for 4-6 days. Rice should be discarded if left at room temperature for more than 2 hours.
  2. Make the homemade tortillas!

Slow Cooker Baked Potato Bar

This Slow Cooker Baked Potato Bar is a delicious and fun DIY meal that is totally customizable.

Slow Cooker Baked Potato Bar

Make the perfect baked potatoes right in your slow cooker, grab those toppings and off you go!

Slow Cooker Sunday is the best ever. Here’s what we’ve done so far in this series:

  1. Carne Asada Nachos 

  2. Thai Curry Chicken

  3. French Onion Soup

  4. Short Rib Stew 

  5. Slow Cooker Baked Apples 

  6. Classic Chicken Soup 

  7. Slow Cooker Chicken and Veggie Dinner

This slow cooker Sweet Potato Bar is perfect for game-day! Such a perfect and simple dish! Get creative with this, and top with all of your favorite toppings!

Slow Cooker Baked Potato Bar

Slow Cooker Baked Potato Bar

Slow Cooker Baked Potato Bar

Preparation 5 min 2017-08-17T00:05:00+00:00 Cook Time 4 hr 2017-08-17T00:00:00+00:00

Ingredients

  • 5 russet potatoes or sweet potatoes
  • 2 tablespoons grass-fed butter melted, or avocado oil
  • Coarse sea salt, to taste

Topping ideas

  • Steamed or roasted broccoli
  • Cheddar Cheese
  • Shredded Chicken (Slow Cooker or Rotisserie)
  • Chopped Tomatoes
  • Chopped Scallions
  • Butter
  • Coarse Sea Salt
  • Crispy Bacon
  • Hot Sauce
  • Spicy Mayo
  • Avocado

Instructions

  1. Rub potatoes with melted butter on all sides.
  2. Prick with a fork then place into your slow cooker.
  3. Sprinkle generously with sea salt and set on high for 4 hours.
  4. At 2 hours, flip the potatoes.
  5. When potatoes are done, slice them in half lengthwise, and squeeze inward, from the ends, so the soft mashed potatoes fill the center.
  6. Top with desired toppings and serve hot.

Recipe Notes

  • If not using right away, store in the slow cooker on warm until ready to use.

Slow Cooker Chicken and Veggie Dinner

This Slow Cooker Chicken and Veggie Dinner has everything you want, made in one slow cooker dish. It tastes like a big ‘ol Thanksgiving meal! Tender chicken and flavorful veggies that are cooked to perfection.

Slow Cooker Chicken and Veggie Dinner

Happy Slow Cooker Sunday! I am in love with this dish. Truly. It took me a few rounds to get it where I wanted it to be for you to make it, and MAN is this delicious. 

Slow Cooker Chicken and Veggie Dinner

I love the flavors that these fresh herbs add. Like Thanksgiving dinner!

Slow Cooker Chicken and Veggie Dinner

Preparation 10 min 2017-08-17T00:10:00+00:00 Cook Time 3 hr 2017-08-17T00:00:00+00:00

Ingredients

  • 2 tablespoons grass-fed butter
  • 3 garlic cloves, minced
  • 1 onion, diced
  • 3 carrots, diced
  • 5 potatoes, diced
  • 3 celery stalks, diced
  • 8 bone-in chicken thighs
  • Salt and pepper

Optional

  • 1 red or green bell pepper, sliced
  • 1 large sweet potato, cubed

Sauce

  • 1/3 cup chicken broth
  • 1/2 teaspoon fish sauce
  • 2 teaspoons grated fresh ginger
  • Pinch red pepper flakes
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 1 bunch fresh thyme
  • 1 bunch fresh sage
  • 1 bunch fresh rosemary
  • 1 small bunch fresh oregano

Instructions

  • Place the garlic, onions, carrots, potatoes, pepper, and sweet potato in the insert of your slow cooker. Sprinkle with a pinch of salt and pepper.
  • Pat the chicken dry and sprinkle generously with salt and pepper. Place on top of veggies in the slow cooker.
  • In a small bowl, whisk together sauce ingredients and pour over the chicken.
  • Place on high for 3 hours, or on low for 7 hours.
  • Once done, place your oven on broil and transfer chicken to a baking sheet. Broil on high for 1 minute to crisp up the chicken skin.
  • Season with additional salt and pepper and serve hot.
  • Recipe Notes

  • 1. For fully dairy-free, omit butter
  • 2. I prefer this without sweet potato as it gets a drop soft.
  •  Slow Cooker Chicken and Veggie Dinner


    Happy Cooking!

     
    [simple-recipe]

    Classic Chicken Soup

    This Classic Chicken Soup is my best chicken soup I’ve made to date, and it is made in the slow cooker! It has all the flavors of your classic chicken soup just like grandma used to make.

    Packed with tons of veggies and tender chicken, this classic comfort soup is perfect for a rainy Fall or Winter day, or if you come down with a little sickness.

    Classic Chicken Soup

    I am SO excited about this soup. Growing up in a Jewish home, chicken soup was a staple (and still is) for holidays and anytime someone started to come down with something. I’ve eaten A LOT of chicken soup in my day, and this is hands down my favorite. PLUS, it’s literally the easiest recipe to throw together.

    Classic Chicken Soup

    Classic Chicken Soup

    Classic Chicken Soup

    Preparation 10 min 2017-08-17T00:10:00+00:00 Cook Time 8 hr 2017-08-17T00:00:00+00:00 Serves 6     adjust servings

    Ingredients

    • 3 garlic cloves, minced
    • 5 carrots, diced
    • 2 onions, diced
    • 4 celery stalks, diced
    • 1 3-pound whole chicken, cut into 8 pieces
    • 6 cups water
    • 1/3 cup chopped fresh dill
    • 1 teaspoon fine sea salt, more for salting the chicken and more to taste
    • 1/2 teaspoon black pepper, more to taste
    • 1 bay leaf

    Instructions

    • Place garlic, carrots, onion, and celery into the insert of your slow cooker.
    • Pat chicken dry and season generously with sea salt, then add the chicken into the slow cooker.
    • Add in the water, dill, salt, pepper, and bay leaf.
    • Set on low for 8 hours.
    • Once done, discard the bay leaf and remove the chicken to shred. Discard the skin and bones.
    • Place chicken back into the slow cooker. Taste and adjust seasoning as desired.

    Recipe Notes

    • I buy pasture-raised chickens whenever possible.

    Classic Chicken SoupDoes chicken soup resonate with you like it does for me?

    Easy Slow Cooker Baked Apples

    I am so in love with these Easy Slow Cooker Baked Apples! They are just the right amount of sweet, they swarm your home with the most delicious fall scent, and they are super EASY to throw together.

    Easy Slow Cooker Baked Apples

    Slow Cooker Sunday is officially onto it’s second month and I am so excited that so many of you are loving this series like I am! 

    Baked apples always used to intimidate me. I always thought they’d be a challenge to make. Not with your slow cooker! They come together so flawlessly.

    Easy Slow Cooker Baked Apples

    Easy Slow Cooker Baked Apples

    Preparation 10 min 2017-08-17T00:10:00+00:00 Cook Time 1 hr 15 min 2017-08-17T00:00:00+00:00

    Ingredients

    • 1/2 cup chopped walnuts
    • 1/2 cup chopped pecans
    • 1/4 cup maple sugar or coconut palm sugar
    • 1/4 cup raisins
    • 1 teaspoon cinnamon
    • Optional: 1/4 teaspoon apple pie spice
    • Pinch of salt
    • 4 tablespoons grass-fed butter
    • 2 tablespoons maple syrup
    • 6 organic Gala apples
    • 1/2 cup apple cider or water

    Instructions

  • In a large bowl, mix together walnuts, sugar, raisins, cinnamon, and pinch of salt.
  • Cut a layer off the top of the apples with a knife. With a melon baller, a cookie scooper, or a sharp pairing knife, remove the core and seeds from each apple.
  • Pack ⅛ cup of mixture into each apple, and place into the slow cooker.
  • Place 1/2 tablespoon of butter over each apple. Pour the apple cider around the apples.
  • Cover, and cook on high for 2 to 2½ hours until tender, but not falling apart.
  • Serve warm, or add ice cream, caramel, or dairy-free whipped cream.
  • Easy Slow Cooker Baked Apples

    Check out the rest of the series here:  

    Slow Cooker Short Rib StewSlow Cooker French Onion SoupSlow Cooker Thai Curry ChickenSlow Cooker Carne Asada

    Slow Cooker Short Rib Stew

    This Slow Cooker Short Rib Stew is comforting, light yet hearty, and full of flavor! It’s the perfect slow cooker Sunday meal that will have leftovers for lunches and dinners throughout the week! 

    Slow Cooker Short Rib Stew

    Two weeks ago I was in Indiana with an amazing group of bloggers visiting with Tuttorosso tomatoes, a brand I’ve worked with for a while now that I truly truly love.

    We ate some REALLY good food, had a great food photography workshop led by Amanda of  Heartbeet Kitchen, toured one of their tomato farms, and went to their factory. They even made lunch from all of our blogs!

    It was pretty amazing to see the tomatoes go from the truck and in just 45 minutes, right into the cans ready for us consumers. The quality and care that goes into each Tuttorosso can is really, really amazing to see, and is clear by their superior product. Here’s a little snippet from the trip, if you didn’t see it on my social media channels!

    tuttorosso-1

    Now, without further ado, SLOW COOKER SUNDAY. My new favorite series to hit LCK! This soup is brought to you in partnership with Tuttorosso Tomatoes. It is made with simple ingredients, has hearty flavor, and is perfect for the cooler weather that’s creeping up. 

    Slow Cooker Short Rib StewHearty flavor, tender short ribs… mmm!

    short-rib-stew3

     

    Slow Cooker Short Rib Stew

    Preparation 15 min 2017-08-17T00:15:00+00:00 Cook Time 8 hr 2017-08-17T00:00:00+00:00

    Ingredients

    • 2 pounds boneless short ribs
    • 1 tablespoon extra-virgin olive oil or grass-fed butter
    • 3 garlic cloves, minced
    • 1 onion, diced
    • 4 potatoes, cubed
    • 4 large carrots, diced
    • 2 cups Tuttorosso Diced Tomatoes
    • 5 cups beef broth
    • 1 tablespoon arrowroot flour
    • 1 teaspoon fine sea salt, more to taste
    • 1/2 teaspoon black pepper, more to taste
    • Pinch of paprika
    • 4 sprigs fresh thyme
    • 1 bay leaf
    • Pinch of red pepper flakes
    • Optional: 1 cup cremini mushrooms
    • Optional: 2 parsnips, diced

    Instructions

  • Trim excess fat off of the short ribs and cut them into small 1 1/2 inch bite-size cubes. Season generously with salt and pepper.
  • In a skillet, heat oil or butter and brown short ribs on all sides.
  • Place garlic, onion, potatoes carrots, and the parsnips and mushrooms if adding, in the bottom of your slow cooker.
  • Place meat on top, then add in the diced tomatoes, beef broth, arrowroot flour, teaspoon of salt, pepper, thyme, bay leaf, and red pepper flakes.
  • Set slow cooker to low for 8 hours. Once done, remove thyme sprigs and bay leaf, and add additional salt, pepper, paprika, and red pepper flakes as desired.
  • Slow Cooker Short Rib StewHappy cooking, friends!