69 slow cooker, pressure cooker, and Instant Pot freezer meals made from whole food ingredients by the founders of Thriving Home blog.
In their first book, From Freezer to Table, busy moms and bloggers Polly Conner and Rachel Tiemeyer shared their tips and tricks for freezer cooking basics along with simple, family friendly (and freezer friendly) recipes that also manage to be delicious and combat the usual opinion of tasteless freezer food. Now in their second book, they are turning their attention to the slow cooker and Instant Pot because freezer cooking and those handy cooking appliances in most of our cabinets are a match made in heaven! While freezer cooking allows for you to prepare meals in advance and store it until you’re ready, your crock pot or Instant Pot means you can whip up that tasty, filling, and healthy meal by simply dropping it in, setting the cook time, and forgetting it.
With recipes for family favorites, along with freezer to cooker basics, useful meal prep tips to keep you on track, and meal plans for the busy weeknights, Polly and Rachel have once again shown us that it’s possible to live a healthy, busy life and still have a wholesome, kid-friendly dinner on the table most weeknights.
Polly Conner and Rachel Tiemeyer are the founders of Thriving Home (thrivinghome.org), which they began in 2012 as a way to encourage other parents by sharing tips, anecdotes, and healthy recipes from their own homes.
Thriving Home has risen to the top as a leader in the online freezer cooking space, and these time-strapped busy moms of three (each!) refer to themselves as “freezer meal evangelists.” They are the authors of From Freezer to Table (Rodale, 2017). They live with their families in Columbia, Missouri.