I have been doing freezer meals for a while now....and boy have they come in handy. I like the ones that require very little cooking prep ahead of time- basically you just dump and go in the freezer. Then, when you want them you can cook from frozen in the oven or crockpot. My friend Alexis and I did a few days of meal prep. I did cook my meat ahead of time- for example if it called for chicken shredded I cooked and shredded it beforehand. Ground beef- I browned off ahead of time- all except for the meatloaf.
I got my pans for the oven recipes on Amazon:
https://www.amazon.com/gp/product/B073VG32YB/
and
https://www.amazon.com/gp/product/B07N6JJYNF/
Also, these bag holders are amazing and really help:
https://www.amazon.com/gp/product/B0855W6MCS/
You want to label your baggies and containers ahead of time. Trying to write on them when they are full- it's tricky and the sharpie doesn't always want to write on a cold bag.
Here are the recipes we used:
CHEESY CHICKEN &
VEGGIE CASSEROLE
This complete, hearty meal needs no side dish!
Yields: 8 servings
Ingredients
2 pounds boneless skinless chicken breasts, cubed (used cooked shredded chicken)
16oz bag frozen mixed vegetables (carrots, corn, peas, green beans, and lima
beans)
1/2 cup diced green onions
8oz 2% milk
8oz sour cream
8oz sharp cheddar cheese, shredded
3/4 teaspoon garlic powder
1/2 teaspoon black pepper
3 cups crushed Ritz crackers (2 sleeves or half of a 13.7oz box)
6 tablespoons unsalted butter, melted
Materials
• 9x13” disposable or aluminum baking pan
• Lid or foil to cover
To Freeze and Cook Later
1. In a large bowl, combine all ingredients except Ritz crackers and unsalted
butter. Pour into pan.
2. In a medium-sized bowl or plastic baggie, combine crushed crackers and
unsalted butter. Pour on top of pan and spread evenly.
3. Add lid, label, and freeze for up to three months.
To Cook
1. Pre-heat oven to 400° Fahrenheit.
2. Add frozen pan to oven and bake for 2 hours covered and then uncover
and bake for additional 30 minutes or until chicken reaches an internal
temperature of 165° Fahrenheit.
3. Remove from oven and let sit for 15 minutes to set.
JALAPENO BACON
MAC ‘N CHEESE
Serve with a fresh garden salad.
Yields: 8 servings
Ingredients
1 pound box of dry uncooked elbow macaroni noodles (we cooked our noodles ahead of time and didn't use them raw here)
8oz Monterey Jack cheese, shredded
8oz sharp cheddar cheese, shredded
4 tablespoons unsalted butter (1/2 stick), shredded
32oz 2% milk
16oz fat-free reduced sodium chicken broth
1 medium-sized jalapeno pepper, diced (I recommend keeping all of the seeds
for a medium-hot spicy dish and removing them for a mild dish)
1/2 cup diced green onions
6 slices bacon, diced
Materials
• 9x13” disposable or aluminum baking pan
• Lid or foil to cover
• Gloves to wear while cutting jalapeno pepper
To Freeze and Cook Later
1. In a large bowl, combine all ingredients except bacon.
2. Pour into pan and add bacon to top.
3. Add lid, label, and freeze for up to three months.
To Cook
1. Pre-heat oven to 400° Fahrenheit.
2. Add frozen pan to oven and bake for 2 hours uncovered. (Baking
uncovered prevents noodles from becoming mushy, but if the top gets too
brown, add the cover toward the end of the cooking time.)
Chicken CheeseSteaks
SERVE ON SUB ROLLS WITH A SIDE SALAD OR SWEET POTATO FRIES.
YIELDS: 4 SERVINGS
Ingredients
1 POUND BONELESS, SKINLESS CHICKEN BREASTS- did use raw chicken in this one!
1 SMALL YELLOW ONION, SLICED
2 MEDIUM-SIZED RED BELL PEPPERS, SLICED
1 MEDIUM-SIZED GREEN BELL PEPPER, SLICED
2 CLOVES OF GARLIC, MINCED
1 TABLESPOON EXTRA VIRGIN OLIVE OIL
1 TABLESPOON HONEY
2 TEASPOONS APPLE CIDER VINEGAR
4 SLICES OF PROVOLONE CHEESE *NOT NEEDED UNTIL DAY OF COOKING
Materials
1 GALLON-SIZED PLASTIC FREEZER BAG
CHICKEN CHEESESTEAKS
Prep
1. LABEL FREEZER BAG.
2. ADD ALL INGREDIENTS TO YOUR FREEZER
BAG (EXCEPT CHEESE).
3. REMOVE AS MUCH AIR FROM THE FREEZER
BAG AS POSSIBLE, SEAL, AND LAY FLAT IN
YOUR FREEZER.
Cook
1. THE NIGHT BEFORE COOKING, MOVE
FROZEN BAG TO YOUR REFRIGERATOR TO
THAW.
2. THE MORNING OF COOKING, POUR
CONTENTS OF FREEZER BAG INTO YOUR
SLOW COOKER.
3. COOK ON “LOW” SETTING FOR 4-6
HOURS OR UNTIL CHICKEN IS COOKED
THROUGH AND TENDER.
4. CUT CHICKEN INTO SMALLER PIECES
AND SERVE ON ROLLS WITH COOKED
PEPPERS AND ONIONS AND MELTED
PROVOLONE CHEESE.
Creamy Potato Soup
SERVE WITH YOUR FAVORITE BAKED POTATO TOPPINGS, LIKE SHREDDED CHEDDAR CHEESE,
GREEN ONIONS AND CHOPPED BACON.
YIELDS: 8 SERVINGS
INGREDIENTS
3 POUNDS RUSSET POTATOES, PEELED AND CUT INTO 1-INCH CHUNKS (ABOUT 9 SMALL
POTATOES)
4 MEDIUM-SIZED STALKS OF CELERY, DICED (ABOUT 1 CUP)
2 SMALL YELLOW ONIONS, DICED (ABOUT 2 CUPS)
4 GARLIC CLOVES, MINCED
8OZ FROZEN BROCCOLI FLORETS- we opted to not use the broccoli
1/2 TEASPOON PEPPER
12OZ CAN OF EVAPORATED MILK WITH VITAMIN A *NOT NEEDED UNTIL DAY OF COOKING
4 CUPS OF LOW-SODIUM CHICKEN BROTH *NOT NEEDED UNTIL DAY OF COOKING
4 CUPS OF WATER *NOT NEEDED UNTIL DAY OF COOKING
Materials
1 GALLON-SIZED PLASTIC FREEZER BAG
CREAMY POTATO SOUP
PREP
1. LABEL YOUR FREEZER BAG.
2. ADD ALL INGREDIENTS TO YOUR FREEZER
BAG (EXCEPT EVAPORATED MILK, CHICKEN
BROTH, AND WATER). TO KEEP POTATOES
FROM BROWNING, CHOP THEM LAST AND
ADD THEM TO THE TOP OF YOUR FREEZER
BAG.
3. REMOVE AS MUCH AIR FROM FREEZER BAG
AS POSSIBLE, SEAL, AND LAY FLAT IN YOUR
FREEZER.
COOK
1. POUR CONTENTS OF FREEZER BAG
INTO YOUR CROCKPOT AND ADD CHICKEN
BROTH AND WATER. (SINCE THIS RECIPE
CONTAINS RAW POTATOES, I DO NOT
RECOMMEND THAWING IT. IT IS A MEATFREE
DISH, SO ADDING IT TO YOUR SLOW
COOKER RAW IS PERFECTLY SAFE.)
2. COOK MEAL IN SLOW COOKER ON
“LOW” SETTING FOR 8 HOURS OR UNTIL
POTATOES ARE SOFT.
3. STIR IN EVAPORATED MILK AND
CONTINUE TO COOK 5 MINUTES OR UNTIL
HEATED THROUGH.
4. MASH SOME OF THE POTATOES BY
HAND (OPTIONAL).
Jalapeno Lime Shredded Pork Tacos
SERVE ON SOFT TORTILLAS WITH SHREDDED CHEESE, DICED TOMATOES, AND AVOCADO.
YIELDS: 6 SERVINGS
Ingredients
2 POUND BONE-IN PORK SHOULDER ROAST (SOMETIMES LABELED “PORK BUTT ROAST”)
1 SMALL YELLOW ONION, DICED
1 JALAPENO PEPPER, SEEDS REMOVED AND SLICED (PLEASE WEAR GLOVES)
THE JUICE FROM TWO LIMES
1 TABLESPOON HONEY
2 CLOVES GARLIC, MINCED
1 TEASPOON CHILI POWDER
1/4 TEASPOON SALT
Materials
1 GALLON-SIZED PLASTIC FREEZER BAG
JALAPENO LIME SHREDDED PORK TACOS
Prep
1. LABEL FREEZER BAG.
2. ADD ALL INGREDIENTS TO YOUR FREEZER
BAG.
3. REMOVE AS MUCH AIR FROM THE FREEZER
BAG AS POSSIBLE, SEAL, AND LAY FLAT IN
YOUR FREEZER.
Cook
1. THE NIGHT BEFORE COOKING, MOVE
FROZEN BAG TO YOUR REFRIGERATOR TO
THAW.
2. THE MORNING OF COOKING, POUR
CONTENTS OF FREEZER BAG INTO YOUR
SLOW COOKER.
3. COOK ON “LOW” SETTING FOR 8
HOURS OR UNTIL PORK IS COOKED
THROUGH AND TENDER.
4. REMOVE BONE AND SHRED PORK.
STRAIN JUICE LEFT IN SLOW COOKER AND
MIX WITH MEAT.
5. SERVE COOKED ONIONS AND
JALAPENOS ON TACOS IF YOU WANT TO
ADD SOME SPICE.
Brown Sugar Meatloaf
Serve with potatoes and roasted carrots.
Yields: 6 servings
Ingredients
• 2 slices bread
• 1 1/2 pounds 85% lean ground beef (use raw here)
• 4oz (1/2 cup) skim milk (you can substitute whatever milk you have on hand)
• 2 large eggs
• 1 packet dry onion soup mix
• 3/4 cup Italian-seasoned breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground ginger
• 1/4 cup light brown sugar
• 1/2 cup ketchup
• 1/2 teaspoon Worcestershire sauce
Materials
• 9x5” loaf pan
• Cooking spray
• Plastic wrap
• Aluminum foil
To Freeze and Cook Later
1. Label aluminum foil “lid” with the name of the recipe, looking instructions, and
use-by-date (3 months from when you prepped the meal).
2. Prepare 9×5สบ loaf pan by coating with cooking spray and placing two slices of
bread at the bottom of the pan. (The bread will absorb the grease from the
cooked meatloaf.)
3. In a large mixing bowl, combine beef, milk, eggs, onion soup mix, breadcrumbs, salt,
pepper, and ground ginger. Spoon into prepared pan.
4. In a small bowl, combine brown sugar, ketchup, and Worcestershire sauce. Spread
on top of meat mixture in pan.
5. Cover with layers of plastic wrap and foil and freeze for up to 3 months.
To Cook in Oven
1. Remove plastic wrap and foil.
2. Bake at 350 degrees for 90 minutes-2 hours, or until cooked through. (To shorten
the cooking time, defrost the meatloaf overnight in your refrigerator the night
before you’re going to cook it.)
3. Optional: Cut bread from bottom of meatloaf and discard.
Homemade Shepherd’s Pie
Ingredients:
1 lb. ground beef, already browned
1 cup beef broth
2 Tbsp. cornstarch
1 can of corn, peas, or mixed veggies.
1- 1½ cups shredded cheddar cheese
2-3 cups potatoes- instant or
your favorite homemade recipe. (we used instant mashed potatoes prepared by the package directions)
How to Make Homemade Shepherd’s Pie:
Cook beef in a large skillet over medium heat until cooked all the way through, drain grease, leaving about 1 Tbsp. in pan.
Stir in beef broth and cornstarch- mixing well to create a light gravy.
Drain can of vegetables and add to pan.
Stir and cook until heated through.
In freezer to oven safe dish pour meat and vegetable mixture, top with mashed potatoes, and finally cover in shredded cheese.
To freeze- cover with plastic wrap and aluminum foil creating a tight seal. Use a sharpie to write cooking directions right on the aluminum foil.
To bake- Remove plastic wrap and foil, place in oven heated to 375° and cook for approximately 45 minutes-until cheese is melted and bubbly and dish is heated all the way through.
Make-Ahead Mini Chicken Pot Pies
Ingredients
- 1 3/4 lbs. boneless, chicken breasts- cooked and shredded
- salt and pepper
- 1 tablespoon canola oil
- 48 oz. light & fat free chicken broth
- 2 tablespoons butter
- 1 1/3 cup sliced carrots
- 1 1/3 cup finely diced celery
- 1 shallot, finely diced (optional)
- 1/2 cup flour
- 1/4 cup milk (1% is fine)
- 1 1/2 cups frozen petite peas
- 15. oz. box Pillsbury Ready to Roll Pie Crust
- 1 egg (for egg wash)
Make-Ahead Directions
1. Heat 1 tablespoon of oil in a large Dutch oven over medium heat. Rinse the chicken under cold water and pat dry with paper towels. Season the chicken with salt and pepper. Brown the chicken on both sides. Add the broth and bring to a boil. Cover and simmer over medium-low heat for 8 minutes. Remove the chicken to a plate and set aside to cool. Pour the broth into a large bowl and set aside.
2. Melt the butter in the empty Dutch oven over medium heat. Add the carrots, celery, and shallot. Stir occasionally and cook until lightly browned. Add the flour to the vegetables and whisk for 1 minute. Add the broth and milk and whisk until it thickens, about 5 minutes or so. Set the sauce aside to cool.
3. Using a fork, shred the chicken into bite-sized pieces. Add the chicken to the sauce, season with salt and pepper, and mix well. Cover and refrigerate until completely cooled.
4. Remove the 2 wrapped pie crust rolls from the box. Let the wrapped
crust rolls sit out on the counter for 15 minutes or so. Unwrap one pie
crust, unroll it on a flour dusted counter. Turn an empty mini loaf pan
over on the pie dough and cut around it 3 times to get 3 pie crusts.
Repeat with the 2nd pie dough. Cut 3 steam vents in each crust.
5. Remove the vegetable/sauce mixture from the refrigerator. Uncover the bowl and mix in the frozen peas.
8. Wrap well in plastic wrap and aluminum foil. Label each chicken pot pie. Freeze up to 2 months. I made these little Heating Direction cards on the computer. Click on the picture to enlarge it. All you have to do is tape them on with a little packaging tape.
1. No need to thaw out the chicken pot pie! Unwrap the pot pies.
Place them on a sheet pan. If you want to brush the tops with egg wash,
do it now. (Egg wash: whisk one egg in a small bowl)
