12 Healthy Freezer Meals with Five Ingredients (or Less!)

Ingredients

• 1 cup Canned Whole‑Berry Cranberry Sauce (unsweetened if possible)
• 0.25 cup Dried Minced Onion (measure level)
• 1 tablespoon Honey (prefer raw or local honey)
• 2 pounds Pork Shoulder (Boston Butt) (trim excess fat, cut into 2‑inch cubes for even cooking)
• 0.5 teaspoon Kosher Salt (or to taste)
• 0.5 teaspoon Ground Black Pepper (freshly ground if possible)

Instructions

1. Prepare the Dry Mix

   In a large bowl combine the canned cranberry sauce, dried minced onion, honey, salt, and pepper. Stir until the honey is fully incorporated.

   Time: PT5M

2. Portion Into Freezer Bags

   Lay out reusable freezer bags on a clean surface. Spoon an equal portion of the cranberry‑onion mixture into each bag (about 1/4 cup per bag for a 4‑serving batch).

   Time: PT5M

3. Add the Pork

   Cut the pork shoulder into 2‑inch cubes. Add the raw pork pieces on top of the sauce mixture in each bag. Seal the bag, pressing out as much air as possible.

   Time: PT5M

4. Label and Freeze

   Label each bag with the recipe name, date, and intended cooking method. Lay the bags flat in the freezer so they freeze quickly and stack easily.

   Time: PT5M

5. Cook the Roast (Day of Use)

   When ready to eat, empty the contents of one bag into a crock‑pot. Add ½ cup water (or broth) to prevent a burn error. Cook on LOW for 6‑8 hours until the pork is fork‑tender and shreds easily.

   Time: PT8H

6. Finish and Serve

   Taste and adjust seasoning if needed. Serve the shredded pork over mashed potatoes, rice, or a simple green salad.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g