15 Easy and Amazing Freezer Meals!

I thought I would do a post on Freezer Meals because I always, ALWAYS look at the clock at 5 pm, and think “I have no idea what to make for supper”….

Well, having a freezer full of meals that are just waiting to be cooked Is amazing! The fact that I can take something out the night before and not have to think about what to make for dinner the next day is absolutely positively the best thing EVER!

WHAT ARE FREEZER MEALS?

Freezer meals are meals that are made ahead of time and then placed in the freezer to be used at a later date.

This can be done simply by making twice the amount needed for the recipe and freezing half for later. Or it can be done in bulk and storing them in your freezer with a bunch of pre-made meals that only need heating up.

It”s like buying a frozen meal in the freezer section of your local grocery store, a homemade freezer meal is the same kind of thing – except it is your own homemade, pre-made food that you can grab and heat up. For a healthy and nutritious meal in a hurry.

HOW LONG DO FREEZER MEALS LAST IN THE FREEZER?

Most foods are good in the freezer for up to 90 days before they start to get freezer burned.

I would recommend that you make and eat your freezer meals within 60 days, just to make sure that it still tastes amazing.

Freezer burn is bound to happen with all frozen foods, but it has a chance of lasting longer if you get a lot of air out of the package as possible.

I prefer using resealable plastic bags to put my freezer meals in (instead of baking pans or other containers) because you are able to squeeze or suck almost all of the air out, which will help it to last longer in the freezer.

HOW DO I THAW FREEZER MEALS?

Thawing your food is one of the most important parts of making freezer meals!

Most food takes 24-48 hours to thaw in the fridge, so plan properly! I usually pull my meal out of the freezer at least 24 hours before I plan on cooking it. I place my food in the fridge to let it thaw.

If you forget to pull it out of the freezer, you can also use the “defrost” feature on your microwave to thaw it quickly. But remember, if your freezer meal is in an aluminum container, you can not put it in the microwave.

So here are 15 Freezer meals that LOOK amazing. I’ve tried a few of them and they are really good! Let me know your favorites!

BEEF AND BROCCOLI TERIYAKI
*no cook-prep, gluten-free, dairy-free, skillet meal

Serves 4

Ingredients:

1 lb thinly sliced steak (I buy mine pre-sliced to save time)
1/4 cup cornstarch
1/2 cup soy or tamari sauce
4 tbsp brown sugar
1 tsp minced garlic (about 1 clove)
1/2 tsp minced fresh ginger
1 tsp sesame seeds
1/2 tsp toasted sesame oil
1/4 tsp red pepper flakes
3-4 cups broccoli florets, fresh or frozen
On cooking day: 3-4 tbsp vegetable or canola oil

Directions:

Add sliced steak + cornstarch into a gallon-sized freezer bag. Shake bag until all sides of the steak pieces are coated. Seal bag, removing air.
In a small bowl (or place directly into a quart-sized freezer bag) combine tamari or soy sauce, brown sugar, garlic, ginger, sesame seeds, sesame oil, and red pepper flakes.
Label a new gallon-sized freezer bag. Add to the labeled bag the sealed steak with cornstarch bag, sealed sauce bag, and add in broccoli florets on top. Seal bags together and freeze.

Cook in a Wok or Large Skillet:

Add 3-4 tbsp vegetable or canola oil over high heat. Pour steak into wok, stir-fry, separating pieces and stirring constantly until the majority of the pieces have some golden or crispy edges on them, about 3-4 minutes. Add broccoli, cook 1-2 minutes until crisp-tender. Add sauce, and cook, stirring constantly for about 1 minute until sauce slightly thickens. Serve.

SESAME HONEY CHICKEN LETTUCE CUPS

*no cook-prep, gluten-free, dairy-free, skillet meal
Serves 4-5

Ingredients:
2 lbs boneless chicken breasts, cut into bite-sized pieces
1/3 cup cornstarch
1/4 cup honey
1 tbsp soy or tamari sauce
1 tsp minced garlic (about 1 clove)
1 tsp sesame seeds
1/4 tsp (1 mL) red pepper flakes

On cooking day: 1 head iceberg or butter lettuce. Other optional toppings: shredded carrots, finely sliced cucumber, sliced green onion, crispy rice noodles

Directions:

Add sliced chicken + cornstarch into a gallon-sized freezer bag. Shake bag until all sides of chicken pieces are coated.
Seal bag, removing air.
In a small bowl (or place directly into a quart-sized freezer bag) combine honey, tamari or soy sauce, minced garlic, sesame seeds, and red pepper flakes.
Label a new gallon-sized freezer bag.
Add to the labeled bag the sealed chicken with cornstarch bag and sealed sauce bag.
Seal bags together and freeze.

BAKE FROM FROZEN:

Add 3-4 tbsp vegetable or canola oil over high heat. Add chicken into wok and stir-fry, separating pieces and stirring constantly until the majority of the pieces have some golden or crispy edges on them, about 4 minutes. Add sauce, and cook, stirring constantly for about 1-2 minutes until sauce is boiling and slightly thickens.

Serve in lettuce cups and top with additional toppings if desired.

EASY RAVIOLI LASAGNA
*freezer-to-oven meal, vegetarian
Serves 6-8

Ingredients:
1 pound frozen Ravioli
24 ounces pasta sauce
8-ounce package of frozen chopped spinach
15 ounces Fat-Free Ricotta
1 tsp minced garlic
2 cups mozzarella shredded

Directions:

Break up frozen spinach into a small bowl, mix in ricotta and garlic.
Put a thin layer of red sauce on the bottom of a 9×13 pan.
Lay down your first layer of ravioli. top with half the spinach mixture, then 1/3 of the red sauce, then 1/2 a cup of mozzarella.
Repeat this layer again.
Top with remaining ravioli, then red sauce, then mozzarella.
Cover with plastic wrap, pressing down to remove as much air as possible, then cover with foil. Label and freeze.

BAKE FROM FROZEN:

Remove plastic and foil, then cover again with foil. Preheat oven to 375°F. Bake for 1 hour. Remove foil and bake for 20 -30 minutes more minutes until golden, bubbly and all the pasta is cooked through.

THAI PEANUT CHICKEN SATAY
*no cook-prep, gluten-free, dairy-free, instant pot meal, crockpot meal
Serves 6-8

Ingredients:

2 pounds boneless skinless chicken thighs, trimmed
14 oz can coconut milk
1/2 cup creamy peanut butter
3 tbsp lime juice
1 tbsp ginger, grated
2 tbsp tamari or soy sauce
3 tbsp honey
1 tbsp toasted sesame oil
2 tsp minced garlic
2 tsp curry powder yellow
1 tsp cumin
1 tsp garam masala
1/2 tsp red pepper flakes

Directions:

In a medium bowl combine coconut milk, peanut butter, lime juice, ginger, tamari, honey, sesame oil, garlic, curry powder, cumin, garam masala, and red pepper flakes.
Whisk all together until smooth.
Add chicken
Transfer chicken and sauce to a labeled container or freezer bag and freeze.

COOK IN INSTANT POT

From frozen, transfer chicken and sauce into an instant pot. Add in 1/4 cup water or chicken broth. Cook for 15 minutes at high pressure then allow 10 minutes for natural release.

From thawed or freshly made, transfer chicken and sauce into an instant pot. Cook for 12 minutes at high pressure, then allow 10 minutes for natural release.

COOK IN CROCKPOT
From thawed or freshly made, transfer chicken and sauce into a slow cooker. Cook on high for 4 hours or low 6 hours.

SERVE WITH: My favorite way to serve this is in lettuce cups with chopped fresh cilantro and peanuts on top, but this is also great served over rice, in burritos, or on a salad.

CUBE STEAKS WITH GRAVY

*no cook-prep, dairy-free, instant pot meal, crockpot meal
Serves 6

Ingredients:
6 cube steaks
2 cups of water
1 cup pureed yellow or white onion
1/2 cup soy or tamari sauce
2 tbsp Worcestershire sauce
2 tsp minced garlic
2 tbsp beef bouillon
1 tsp salt
dash pepper

Directions:

Add all ingredients to a gallon-sized freezer bag or container for instant pot.
Seal the bag or container, removing as much air as possible and freeze.

COOK IN INSTANT POT
From frozen, add contents into an instant pot. Add 1/4 cup water. Cook for 23 minutes at high pressure, then do quick release. Place on saute. Remove steaks. Whisk in a small bowl 1/4 cup cornstarch with 1/2 cup water until smooth. Pour mixture into the liquids left in the Instant Pot. Whisk continually until gravy starts to thicken. Add cubed steaks back into the pot, heat until warmed through then serve.

COOK IN CROCK POT
From thawed or freshly made, transfer into slow cooker. Cook on low for 6 hours. Remove steaks. Transfer remaining liquid to medium saucepan. Whisk in a small bowl 1/4 cup cornstarch with 1/2 cup water until smooth. Bring saucepan liquids to simmer over medium-high heat. Slowly add while whisking the cornstarch mixture into the sauce. Whisk continually until gravy starts to thicken. Add cubed steaks into the pot, and heat until warmed through, then serve.

SERVE WITH:

So delicious served over buttery mashed potatoes and a side of green vegetables.

CHICKEN FRENCH DIP SANDWICHES
*no cook-prep, instant pot meal, crockpot meal

Serves 6

Ingredients:
6 boneless/skinless chicken breasts (about 2 lbs/1 kg)
1/2 large onion, pureed
2 tsp butter, diced
14.5 oz can beef broth
1 tbsp Worcestershire sauce
2 tbsp cornstarch
1 tbsp garlic, minced (about 6 cloves)
1 tsp salt
1 tsp parsley
1/2 tsp black pepper
1/4 tsp thyme
On serving day: 6 slices Havarti cheese + 6 hoagie rolls

Directions:

In a large bowl mix together onion, butter, beef broth, Worcestershire, cornstarch, garlic, salt, parsley, pepper, and thyme.
Add chicken and transfer to a gallon-sized freezer bag or container for instant pot.
Seal the bag or container, removing as much air as possible, and freeze.

COOK IN INSTANT POT
From frozen, add contents into an instant pot. Saute for 5 minutes or until you have about 1/4 cup of liquids. Cook for 30 minutes at high pressure then allow 10 minutes for natural release.
From thawed or freshly made, transfer into an instant pot. Cook for 28 minutes at high pressure, then allow 10 minutes for natural release.

COOK IN CROCK POT
From thawed or freshly made, transfer into slow cooker. Cook on high for 3-4 hours or low 6-7 hours.

TO SERVE: Shred chicken. Toast hoagie rolls under the broiler until golden. Place some shredded chicken on hoagie bottom, and top with a slice of Havarti cheese. Spoon off fat or use a fat separator on liquids left in a crock pot. Serve this “jus” into small bowls and serve with each sandwich for dipping.

LOADED POTATO SOUP
*no cook-prep, gluten-free, instant pot meal, crockpot meal, vegetarian

Serves 6

Ingredients:

32 oz bag frozen diced hash brown potatoes
1 large onion, pureed or diced
1 cup shredded carrots
4 cups vegetable or chicken broth
3 tsp minced garlic
1/4 cup butter, cut into slices
2 tsp salt
1/2 tsp pepper
1 tsp celery salt
8 oz package diced or cubed ham (optional)

On serving day:
1-1/2 cups heavy cream
shredded cheddar cheese (optional)

Directions:

Add hash browns, onion, carrots, broth, garlic, butter, salt, pepper, celery salt and ham (optional) to a gallon sized freezer bag or container for instant pot.
Seal bag or container, removing as much air as possible and freeze.

COOK IN INSTANT POT
From frozen, add contents into an instant pot. Saute for 5 minutes or until you have about 1/4 cup of liquids. Cook for 10 minutes at high pressure then allow 10 minutes for natural release.
From thawed or freshly made, transfer into an instant pot. Cook for 9 minutes at high pressure, then allow 10 minutes for natural release.

COOK IN CROCK POT
From frozen, transfer to slow cooker. Cook on high for 5 hours or low 7-8 hours.
From thawed or freshly made, transfer into slow cooker. Cook on high for 3-4 hours or low 6 hours.

TO SERVE: After cooking in Instant Pot or Crock Pot, add in heavy cream and stir until well combined. Serve topped with cheddar cheese, bacon bits or sour cream if desired.

SHREDDED BEEF FAJITAS
*no cook-prep, instant pot meal, crockpot meal

Serves 6

Ingredients:
1-1/2 lb beef roast or beef chuck steak
1 onion, pureed or diced
1 red bell pepper, diced
15 oz can diced tomatoes, drained
1 cup beef broth
2 tsp minced garlic
12 oz ground chorizo

Directions:

Cut roast or steak into around 4 large pieces.
Add beef, onion, bell pepper, diced tomatoes, broth, and garlic to a gallon sized freezer bag or container for instant pot.
Then pinch small pieces of ground chorizo and add into mixture. Stir gently to combine.
Seal bag or container, removing as much air as possible and freeze.

COOK IN INSTANT POT
From frozen, add contents into an instant pot. Saute for 5 minutes or until you have about 1/4 cup of liquids. Cook for 60 minutes at high pressure then allow 10 minutes for natural release.
From thawed or freshly made, transfer into an instant pot. Cook for 55 minutes at high pressure, then allow 10 minutes for natural release.

COOK IN CROCK POT
From frozen, transfer to slow cooker. Cook on high for 4-5 hours or low 7 hours.
From thawed or freshly made, transfer into slow cooker. Cook on high for 3-4 hours or low 5-6 hours.

TO SERVE: After cooking in Instant Pot or Slow cooker, shred roast, removing any fatty pieces, then place back into pot and stir to combine. Drain excess liquid if desired. Serve meat mixture in warmed tortillas and garnish with fresh lime juice and cilantro.

SWEET & TENDER BBQ RIBS
*no cook-prep, instant pot meal, crockpot meal,

Serves 6

Ingredients:

2-3 lbs boneless pork country-style ribs
3 cloves garlic minced
1/4 cup brown sugar
1 cup bbq sauce
salt and pepper

On serving day: 1 cup favorite barbecue sauce (I love my homemade BBQ sauce recipe!)

Directions:

Add all ingredients to a gallon sized freezer bag or container for instant pot.
Seal bag or container, removing as much air as possible and freeze.

COOK IN INSTANT POT
From frozen, add contents into an instant pot. Cook for 50 minutes at high pressure then allow 20 minutes for natural release.
From thawed or freshly made, transfer into an instant pot. Cook for 45 minutes at high pressure, then allow 20 minutes for natural release.

COOK IN CROCK POT
From frozen, transfer to slow cooker. Cook on low 7-8 hours.
From thawed or freshly made, transfer into slow cooker. Cook on low for 5-6 hours.

TO SERVE: After cooking in Instant Pot or Slow cooker, remove ribs, discard juices. Place meat back into pot, add bbq sauce and stir gently to coat. Serve.

Lasagna Casserole

Ingredients:

1 pound ground beef

1/4 cup chopped onion

1/2 teaspoon salt

1/2 teaspoon pepper, divided

1 pound medium pasta shells, cooked and drained

4 cups shredded part-skim mozzarella cheese, divided

3 cups 4% cottage cheese

2 large eggs, lightly beaten

1/3 cup grated Parmesan cheese

2 tablespoons dried parsley flakes

1 jar (24 ounces) pasta sauce

Directions:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside.
In a large bowl, combine the pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley, and remaining pepper.
Transfer to a greased shallow 3-qt. or 13×9-in. baking dish. Top with beef mixture and spaghetti sauce (dish will be full)
Sprinkle casserole with remaining mozzarella cheese.
Cover and freeze unbaked casserole.

To SERVE:

Partially thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the center to read 165°.

Cheesy Vegetable Chowder

ingredients:

2 chicken or beef bouillon cubes

1 cup water

1 cup diced celery

2 cups diced potatoes

1 cup diced carrot

1 (10 oz) package frozen mixed vegetables (I usually buy the broccoli, carrot, and cauliflower combo)

1 can Cream of Chicken soup (I used the (98% fat free kind)

1 can of milk (once you add the cream of chicken, use that can to measure your milk)

1 lb (16 oz) Velveeta cheese (I used the 2% milk kind), cubed

Directions:

Place your bouillon cubes, water, celery, potatoes, and carrots in a large pot and bring to a boil.
Boil until bouillon cubes have dissolved.
Add your bag of frozen veggies and turn the heat down to low (I usually set my burner at 3 out of 10).
Place lid on top of the pot and let simmer for 30-40 minutes (add water if necessary).
Add cream of chicken soup, milk, and Velveeta cheese.
Stir constantly until cheese is all melted.
Serve with bread bowls or warm rolls.

This recipe can EASILY be doubled- in fact, I double it every time I make it and freeze half for another day. When you finish making it, let the soup cool down, pour into a Ziploc bag or other freezer container, and store for another day!

When you want to eat it, thaw it in the fridge and reheat it on the stovetop until warm (or even microwave it)

MEATBALL SUBS

Ingredients:

Meatballs

2 (16-oz) bag frozen Italian-style meatballs

2 Tbsp garlic and herb seasoning

1 (24-oz) jar spaghetti sauce

1 cup mozzarella, shredded

1 gallon size freezer bag

1 sandwich-size freezer bag

Garlic Bread

2 loaves baguette bread

1 cup softened butter

2 Tbsp garlic bread seasoning (Johnny’s)

2-gallon size freezer bags

Directions:

Place meatballs, garlic, and herb seasoning, and spaghetti sauce in a gallon freezer bag.
Place mozzarella cheese in a sandwich freezer bag. Freeze.
Combine butter and garlic bread seasoning.
Slice baguettes lengthwise. Spread 1/2 of garlic butter on the inside of each loaf.
Close loaves and cut each loaf in thirds crosswise to fit in two gallon-sized freezer bags.

When ready to cook:

Place frozen garlic bread and mozzarella in the refrigerator to thaw until ready to eat. Place contents of the gallon freezer bag in the slow cooker. Cook on LOW for 8 hours.

To serve

Place garlic bread, cut side up, under the broiler until toasted. Top bread with meatballs and sprinkle with shredded mozzarella. Place under broiler until cheese is melted.

Beef and Barley Soup

This easy Beef and Barley Soup is a hearty, healthy soup recipe that is made with tender chunks of beef, loads of vegetables, and pearl barley.

Ingredients:

1 tablespoon oil

1 lb beef cut into cubes

1 small onion finely diced

3-4 large carrots peeled and chopped

2 ribs celery chopped

2 teaspoons minced garlic

1 1/2 teaspoons salt

1 teaspoon dried thyme

1/2 teaspoon black pepper

5 cups low sodium beef broth

3/4 cup pearl or pot barley rinsed

3 tablespoons tomato paste

2 bay leaves

fresh parsley

Directions:

In a large dutch oven or soup pot, brown meat in oil over medium-high heat, just until browned on each side, about 2 minutes per side.
Remove from the pot and set aside.
Add onion, carrots, and celery and cook and stir 3-4 minutes, just until onion is translucent.
Add garlic, salt, thyme, and pepper and cook and stir 1 minute.
Stir in broth, barley, tomato paste, and bay leaves.
Bring to a boil over medium-high heat, then reduce heat to medium-low, add the beef back in, cover and simmer for 35-45 minutes, stirring occasionally, until barley and carrots are tender.
Serve with a sprinkle of fresh parsley if desired.

Pulled Pork Stuffed Zucchini Boats

I am a huge fan of pulled pork at my house, making a crockpot of pulled pork all the time.

The problem with pulled pork? It makes a lot at a time, and these pulled pork zucchini boats are the perfect answer!

Ingredients:

2-3 zucchini (medium-sized and straight)

2 cups Pulled Pork (including some of the sauce)

1 cup shredded cheese (mozzarella pictured)

Directions:

Slice zucchini in half, lengthwise. Scoop out the seeds with a spoon. Arrange in a 9×9 or 9×13 inch baking dish.

Freeze the uncooked zucchini boats in a covered meal prep container or metal baking dish.
If you freeze in a metal baking dish (like the one pictured), you can place it in the oven and cook from frozen!
If you freeze in a glass baking dish, I recommend you fully thaw before baking up.

SERVE WITH:

1/2 cup fresh tomatoes (chopped), green onions, salsa, greek yogurt, or/and guacamole salsa,

Bake from frozen– bake (covered) at 400°F for roughly 35-45 minutes, or until heated through

Bake after thawing– bake (covered) at 400°F for 25 or so minutes

Chicken, Broccoli, Bacon & Potato Bake

A tasty meal that is easy to double, triple or quadruple, so you have plenty of freezer meals when you need one! And it has bacon!

Serves 8

Ingredients:

4½ cups red potatoes diced

2½ cups boneless skinless chicken breast diced

2 cups broccoli florets

1/2 cup bacon cooked crumbled

1/4 cup onion sliced

2 Tbsp butter chopped

For the top

1 cup cheddar cheese grated

Directions:

Grease 2 8×8 foil baking pans.
Divide ingredients in half – you are making 2 pans, so half of the ingredients go in each pan.
In both pans, layer ingredients in this order: potatoes, chicken, broccoli, bacon, onion, and cheese.
Season with salt, pepper, and garlic powder.
Repeat the layers and seasoning.
Pour heavy cream over ingredients and sprinkle butter pieces over the dish.
Cover with foil

Assemble as directed above but do not bake. Make sure the potatoes are covered by other ingredients if possible (so they don’t blacken). Cover tightly with foil, label, and freeze. Freeze 1/2 cup cheddar with each dish.

To cook from frozen:

Thaw overnight. Remove the bag of cheese, set aside, and recover with foil. Bake covered for one hour or until chicken is cooked through and potatoes are tender.

Sprinkle with remaining cheese and bake uncovered for 5-10 more minutes until cheese is bubbly.

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So. there they are! All 15 recipes! Try some of them or try them all. Winter is coming, so stock up you freezer now!