Sharla

Turkey Meatloaf (freezer meal)

If you’re looking for a new family friendly recipe to add to your kitchen arsenal, try this moist turkey meatloaf freezer meal. It can be made ahead as a freezer meal which means getting dinner on the table quickly.

We sometimes change things up with turkey such as our turkey sloppy joes. Using ground turkey in your meatloaf creates a healthier version than using ground beef. This recipe uses a variety of spices that give it a nice Italian flavour.

Turkey meatloaf variations:

Add finely chopped mushrooms to add more moisture to the loaf.
Sneak in some finely chopped veggies such as bell peppers or spinach.
Wrap your meatloaf in bacon before cooking. Add a bit of cooking time to account for the extra fat.
Shape the turkey mixture into meatballs instead of meatloaf and bake the turkey meatballs on a baking sheet.
Make this recipe into meatloaf muffins.

Turkey Meatloaf Recipe:

Ingredients:

2 lbs. ground turkey
1 Tbsp. olive oil
2 Tbsp. minced onion
1 Tbsp. minced garlic
1-1/4 tsp. salt
3/4 tsp. freshly ground black pepper
2 tsp. paprika
1 tsp. dried thyme
1/2 tsp. cumin
1/2 tsp. Italian seasoning
1-1/2 Tbsp. Worcestershire sauce
2 large eggs at room temperature
1/4 cup skim milk
3/4 cup Italian seasoned bread crumbs

Sauce ingredients:

2/3 cup ketchup
1/3 cup dark brown sugar, packed
1-1/2 Tbsp. apple cider vinegar
1/2 tsp. Dijon mustard

Assembly instructions:

In a large bowl, combine the ground turkey, seasonings, and Worcestershire sauce.
Add the bread crumbs, milk, and eggs.
Mix with your hands until all ingredients are combined.
Scoop the meatloaf mixture into a greased loaf pan OR shape the mixture into a loaf shape.
Place the loaf pan or the loaf shape into a large resealable plastic freezer bag. Remove the excess air.
Whisk together the sauce ingredients and place in a medium resealable freezer bag. Seal. Staple it to the meatloaf bag and freeze.

Cooking instructions:

Thaw.
Preheat oven to 350°.
If your mixture is not yet in a pan, coat a loaf pan with cooking spray and pat the mixture into it.
Bake at 350° for 35-40 minutes.
Remove the meatloaf from the oven.
Pour the glaze on top and place back in the oven for 10 additional minutes.
Garnish with chopped green onion if desired.
Slice and serve.

This may just be the recipe that converts you into a ground turkey fan!

Turkey Meatloaf

Course: Main Course

Keyword: meatloaf, turkey

Ingredients

2 lbs. ground turkey
1 Tbsp. olive oil
2 Tbsp. minced onion
1 Tbsp. minced garlic
1-1/4 tsp. salt
3/4 tsp. pepper
2 tsp. paprika
1 tsp. dried thyme
1/2 tsp. cumin
1/2 tsp. Italian seasoning
1-1/2 Tbsp. Worcestershire sauce
2 large eggs at room temperature
1/4 cup skim milk
3/4 cup Italian seasoned bread crumbs

Sauce ingredients:

2/3 cup ketchup
1/3 cup dark brown sugar packed
1-1/2 Tbsp. apple cider vinegar
1/2 tsp. Dijon mustard

Instructions

Assembly instructions:

In a large bowl, combine the ground turkey, seasonings, and Worcestershire sauce.
Add the bread crumbs, milk, and eggs.
Mix with your hands until all ingredients are well combined.
Scoop the meatloaf mixture into a greased loaf pan OR shape the mixture into a loaf shape.
Place the loaf pan or the loaf shape into a large resealable plastic freezer bag. Remove the excess air.
Whisk together the sauce ingredients and place in a medium resealable freezer bag. Seal. Staple it to the meatloaf bag and freeze.

Cooking instructions:

Thaw.
Preheat oven to 350°.
If your mixture is not yet in a pan, coat a loaf pan with cooking spray and pat the mixture into it.
Bake at 350° for 35-40 minutes.
Remove the meatloaf from the oven.
Pour the glaze on top and place back in the oven for 10 additional minutes.
Garnish with chopped green onion if desired.
Slice and serve.

Check out some of these other kid friendly freezer meals:

Instant Pot Turkey Sloppy Joes
Meatloaf Muffins

Beef and Bean Burritos

The Best Ways to Use All That Zucchini

By Sharla

It’s that time of year again. The time when neighbours are giving away bags of their seemingly ever multiplying garden zucchini. If you’re wondering how to use up all that extra zucchini, I’ve got you covered. These zucchini recipes can be made ahead and frozen so that none of it will go to waste. Zucchini is a summer squash also known as courgette or marrow. This easy to grow garden vegetable is versatile and can be used in both savoury and sweet recipes. Its flowers are also edible.

Make Ahead Zucchini Recipes:

Make Ahead Zucchini Recipes

Pesto Chicken and Vegetables Freezer Meal Recipe

I love both the colours and the flavours of this easy sheetpan all-in-one meal.

Hearty Sausage and Zucchini Soup

This is my favourite fall soup. It's got such deliciously rich flavours.

Photo Credit: www.thechaosandtheclutter.com

Zucchini Bread

I love taking a slice of this zucchini bread out of the freezer on my way out the door on busy mornings. I tell myself that it's a healthy recipe since it has veggies in it!

Slow Cooker Ragu with Beef and Sausage

This hearty ragu sauce is packed with meat and veggies. Serve it over rice or pasta.

Easy Crock Pot Chicken Cacciatore {freezer meal}

Crock pot meals are like a mom's best friend and a freezer to crock pot meal takes that friendship to a whole new level.

Photo Credit: ohsweetbasil.com

Double Chocolate Zucchini Cake

Talk about a great way to hide vegetables so that picky kids (or adults!) will eat them. This double chocolate zucchini cake can be frozen with or without the icing.

Reggae Gumbo Freezer Meal

This is one of those everything-but-the-kitchen-sink recipes, but it works.

Photo Credit: anoregoncottage.com

Zucchini Cinnamon Freezer Muffins

The amazing thing about this recipe is that you can freeze the dough ahead and then bake so that you still have that warm, freshly baked muffin taste and smell!

Photo Credit: gimmedelicious.com

Chicken and Veggie Freezer Packs

These freezer packs mean that a healthy dinner can be on the table in less than half an hour.

Make Ahead Grilled Flank Steak

In this grilling recipe, the vegetables take the side dish role.

Another way to freeze zucchini:

After I’ve made some zucchini freezer meals, I take whatever is left and grate it. I measure the grated zucchini into two cup portions and put those into medium sized freezer bags. I remove any excess air to prevent freezer burn before sealing and freezing.

Personally, I like to leave the juice in as I use these for baking and I like the extra moisture, but if you prefer, you can squeeze out excess moisture and drain the grated zucchini before freezing.

I then use these bags of pre-measured zucchini in double chocolate zucchini muffins, zucchini loaf, and zucchini cake. As most of us know, this is a great way to sneak veggies in to things your kids will actually eat!

You may also be interested in reading:

How to Freeze Rhubarb How to Prevent Freezer Burn
Freezer Meals 101

Moo Shu Beef Lettuce Wraps (freezer to Instant Pot)

By Sharla

You won’t believe how easy it is to make restaurant tasting food in your own kitchen with these Moo Shu Beef Lettuce Wraps. Using the Instant Pot makes it so much easier. And there are freezer instructions included in case you want to make the filling ahead of time.

There used to be a Chinese restaurant in the city near us that made the best Moo Shu Pork. It was melt-in-your-mouth tender and so flavourful. Another restaurant makes these amazing lettuce wraps. This recipe kind of combines both of those concepts into one delicious meal.

Instant Pot Moo Shu Beef Lettuce Cups Recipe:

Ingredients:

1 Tbsp. butter
2 eggs, slightly beaten
2 lbs. beef round or chuck roast
1/4 cup olive oil
2 Tbsp. chopped garlic
1/4 rice wine vinegar
1/2 cup hoisin sauce
1/2 cup soy sauce
1 Tbsp. sesame oil
1 tsp. ground ginger
1 Tbsp. brown sugar
1 pint mushrooms, sliced
2 1/2 cups coleslaw mix
2 Tbsp. butter
1 1/2 cups panko bread crumbs
lettuce cups or one head of lettuce
salt and pepper to taste

Instant Pot cooking instructions:

Set Instant Pot to sauté.
Add the butter and allow it to sizzle.
Add the eggs and cook for 1-2 minutes or until the eggs begin to firm.
Flip the eggs and cook for about 30 seconds.
Remove cooked egg, cut into thin strips and set aside.
Give the Instant Pot a quick wipe.
Set the Instant Pot to sauté. Add olive oil and garlic and cook for 1-2 minutes.
Add the beef and brown on each side.
In a small bowl, add vinegar, hoisin and soy sauces, ginger and brown sugar. Whisk together and reserve 1/4 cup.
Pour remainder of sauce into Instant Pot, covering the beef.
Set the Instant Pot to high pressure for 35 minutes. Allow to naturally release for 15 minutes.
Using two forks, shred the beef.
Add the mushrooms and 2 cups of the coleslaw mix.
Set the Instant Pot to high pressure for 3 minutes. Allow to release pressure naturally for 5 minutes. Turn off Instant Pot.
Add 2 Tablespoons of Moo Shu Beef to a lettuce cup. Add a few slices of egg and a bit of the coleslaw mix. Drizzle with sauce.

Freeze Ahead Instructions:

If you’re wanting to make the beef ahead of time, skip cooking the eggs but complete the other Instant Pot steps. Place the cooked beef and vegetable mixture into a resealable freezer bag, seal, and freeze. On the day of cooking, take out to thaw. Reheat in the microwave. Fry an egg up on the stove and assemble the lettuce wraps by adding the beef and vegetables, fried egg, and sauce to lettuce leaves.

Instant Pot Moo Shu Beef Lettuce Cups

Cook Time

1 hr 2 mins

Course: Main Course

Cuisine: Chinese

Keyword: beef

Servings: 6

Ingredients

1 Tbsp. butter
2 eggs slightly beaten
2 lbs. beef round or chuck roast
1/4 cup olive oil
2 Tbsp. chopped garlic
1/4 rice wine vinegar
1/2 cup hoisin sauce
1/2 cup soy sauce
1 Tbsp. sesame oil
1 tsp. ground ginger
1 Tbsp. brown sugar
1 pint mushrooms sliced
2 1/2 cups coleslaw mix
2 Tbsp. butter
1 1/2 cups panko bread crumbs
lettuce cups or one head of lettuce
salt and pepper to taste

Instructions

Set Instant Pot to sauté.
Add the butter and allow it to sizzle.
Add the eggs and cook for 1-2 minutes or until the eggs begin to firm.
Flip the eggs and cook for about 30 seconds.
Remove cooked egg, cut into thin strips and set aside.
Give the Instant Pot a quick wipe.
Set the Instant Pot to sauté. Add olive oil and garlic and cook for 1-2 minutes.
Add the beef and brown on each side.
In a small bowl, add vinegar, hoisin and soy sauces, ginger and brown sugar. Whisk together and reserve 1/4 cup.
Pour remainder of sauce into Instant Pot, covering the beef.
Set the Instant Pot to high pressure for 35 minutes. Allow to naturally release for 15 minutes.
Using two forks, shred the beef.
Add the mushrooms and 2 cups of the coleslaw mix.
Set the Instant Pot to high pressure for 3 minutes. Allow to release pressure naturally for 5 minutes. Turn off Instant Pot.
Add 2 Tablespoons of Moo Shu Beef to a lettuce cup. Add a few slices of egg and a bit of the coleslaw mix. Drizzle with sauce.

Recipe Notes

Freeze Ahead Instructions:

Skip cooking the eggs but complete the other Instant Pot steps. Place the cooked beef and vegetable mixture into a resealable freezer bag, seal, and freeze. On the day of cooking, take it out to thaw. Reheat in the microwave. Fry an egg up on the stove and assemble the lettuce wraps by adding the beef and vegetables, fried egg, and sauce to lettuce leaves.

Try out these Instant Pot freezer meals:

Buffalo Ribs

Chicken Paprikash Stew

Country Style Instant Pot Ribs

Mexican Cornbread Muffins

By Sharla

These Mexican cornbread muffins are a nutritious side dish that can even be made ahead and frozen. They’ve got such nice flavours. You can even add a bit of extra kick if you like.

Having make ahead cornbread muffins in your freezer ready to go means dinner just got easier. If you are looking for a more classic cornbread, you can check out our Southern Cornbread recipe.

Mexican Cornbread Muffins Recipe:

Ingredients:

15 oz. box of Cornbread Mix
1 jalapeño, chopped*
red pepper, chopped
orange pepper, chopped
1 egg
1/2 cup butter, melted
2/3 cup milk
1 cup Pepper Jack cheese, shredded

*If you prefer things less spicy, remove the seeds and membrane of the jalapeño.

Assembly Instructions:

Start by putting the corn bread mix, egg, milk, and melted butter into a large mixing bowl.
Whisk until smooth.
Fold in the chopped vegetables and shredded cheese.
Grease a muffin tin.
Fill each muffin tin halfway.
Bake at 375° for 20 minutes.
Either serve warm or allow to cool (for best results, cool on a cooling rack) and place in a large resealable freezer bag. Remove the excess air and seal before freezing.

Reheating Instructions:

Thaw.
If you want to serve warm, place as many jalapeño cornbread muffins as you are planning to serve on a paper towel lined plate.
Microwave until warm.

How do I serve cornbread muffins?

Serve your savoury muffins as a side dish along such main courses as:

Some people like to spread butter on their cornbread muffins, so it’s a good idea to set some butter on the table to provide that option.

What’s the difference between cornbread and corn muffins?

Corn muffins are often made as a dessert as they are sweeter whereas cornbread muffins are intended as a side dish or a savoury snack. Personally, I prefer savoury to the sweet.

Mexican Cornbread Muffins

Course: Side Dish

Cuisine: Mexican

Keyword: cornbread

Ingredients

15 oz. box of Corn Bread Mix
1 jalapeño chopped*
red pepper chopped
orange pepper chopped
1 egg
1/2 cup butter melted
2/3 cup milk
1 cup Pepper Jack cheese shredded

Instructions

Assembly Instructions:

Start by putting the corn bread mix, egg, milk, and melted butter into a large mixing bowl.
Whisk until smooth.
Fold in the chopped vegetables and shredded cheese.
Grease a muffin tin.
Fill each muffin tin halfway.
Bake at 375° for 20 minutes.
Either serve warm or allow to cool and place in a large resealable freezer bag. Remove the excess air and seal before freezing.

Reheating Instructions:

Thaw.
If you want to serve warm, place as many jalapeño cornbread muffins as you are planning to serve on a paper towel lined plate.
Microwave until warm.

Recipe Notes

*If you prefer things less spicy, remove the seeds and membrane of the jalapeño.

Check out some of our other make ahead side dishes:

Old Fashioned Southern Cornbread

Honey Maple Glazed Carrots

Make Ahead Mac and Cheese

Make Ahead French Toast Recipes

By Sharla

Breakfast is my favourite meal of the day. While that may make me unusual, there’s no denying that there are some pretty delicious breakfast foods out there. One example that comes to mind is french toast. Today I’m sharing with you some recipes for make ahead french toast and french toast casseroles. Some of these are overnight recipes to make the day before and some can actually be made as a freezer meal weeks or months ahead. The work is done ahead and they are ready to bake in the morning. These are great for brunch, hosting company, quick family breakfasts, bringing to potlucks, or special occasions such as Christmas morning. In our house, a French toast casserole has become a bit of a holiday tradition.

Make Ahead French Toast Recipes

Make Ahead Cinnamon Freezer French Toast

The special ingredient in this recipe is the orange zest. It gives this such a nice flavour.

French Toast Casserole - Make Ahead Freezer Breakfast

While this breakfast casserole may not look the prettiest, it's got that down home comfort food element that is guaranteed to be a winner for your family.

Photo Credit: www.simplyhappyfoodie.com

Instant Pot French Toast Casserole

Make a delicious French Toast Casserole in your Instant Pot! Make it ahead and pressure cook it when you are ready.

Photo Credit: www.awickedwhisk.com

Overnight Challah French Toast Casserole

Overnight Challah French Toast Casserole is the perfect breakfast casserole to prepare the night before to serve up to a hungry household. Ideal for holiday mornings, this Overnight Breakfast Casserole will take all the stress out of breakfast and brunch with family and friends.

Photo Credit: snappygourmet.com