Freezer Meals 101

Less time cooking, more time living

Sharla

Slow Cooker Buffalo Chicken on Buns

By

The first time I made this shredded buffalo chicken on buns for dinner, I didn’t get to taste it. My kids were so in love with it, that some of them went in for seconds and thirds before I realized what was happening. When I went to scoop up myself, there was nothing left!

Gotta love an awesome tasting meal that goes from the freezer to the crock pot! Buffalo Chicken on Buns #freezermeals101 #crockpotrecipes #buffalochicken #makeaheadmeals #freezertocrockpotLooking at the inside of that empty crock pot could have made me angry, but instead, I was thrilled! I love when I find a meal that every single one of my kids will eat with no complaints. We had a winner on our hands!

I was slightly less thrilled with the notion of warming up leftovers for myself for supper, but I knew I would get to try it the next time. I also knew how easy it had been to put together. It was an easy decision to put it into the regular freezer meal rotation.

This recipe takes minutes to throw together, so it’s easy to make several at a time so that you always have one on hand to pull out of the freezer.

I love freezer to slow cooker recipes because they combine two things that make getting supper on the table easier and faster.

Slow Cooker Buffalo Chicken on Buns:

  • 3 boneless, skinless chicken breasts
  • 8 oz. package of cream cheese
  • 1 bottle of Frank’s Red Hot sauce
  • 1 envelope of dry Ranch seasoning
  • salt and pepper to taste

Directions for assembly:

  1. Put the chicken breasts into a large resealable freezer bag or silicone reusable freezer bag.
  2. Dump the other ingredients into the bag.
  3. Take out any extra air. Seal and freeze.

Cooking instructions:

If you are using a slow cooker liner, add it to the slow cooker. They are not necessary, but make clean up so simple.

  1. Take the bag out of the freezer to thaw.
  2. Cook in the crock pot on high for 3-4 hours. Shred the chicken.
  3. Spoon the chicken mixture onto buns to serve.

This mixture would also be great for making cute little buffalo chicken sliders to serve at a potluck or Super Bowl gathering or birthday party.

It shouldn’t have been a surprise to me how much my kids loved this recipe. They devour my buffalo chicken dip and request that I make it often. This shredded buffalo chicken has many of the same flavours as the dip does.

Possible Toppings for Buffalo Chicken Buns or Sliders:

  • blue cheese (slice or crumbles)
  • mozza or cheddar cheese (slices or shredded)
  • pickles
  • Ranch dressing
  • lettuce
  • tomatoes
  • coleslaw

Find more freezer to slow cooker recipes in our Slow Cooker Freezer Meal Plans. It includes recipes, shopping list, and printable labels, making it so easy to get dinner on the table for your family. 

Check out some of our other make ahead crock pot recipes that can be served on buns:

BBQ Pulled Pork Slow Cooker Beef Dip BBQ Shredded Chicken with Garlic Mayo on Buns 

Print
Slow Cooker Buffalo Chicken on Buns
Ingredients
  • 3 boneless, skinless chicken breasts
  • 8 oz. package of cream cheese
  • 1 bottle of Frank's Red Hot sauce
  • 1 envelope of dry Ranch seasoning
  • salt and pepper to taste
For cooking day:
  • buns
Instructions
Directions for assembly:
  1. Put the chicken breasts into a large resealable freezer bag or silicone reusable freezer bag.
  2. Dump the other ingredients into the bag.
  3. Take out any extra air. Seal and freeze.
Cooking instructions:
  1. If you are using a slow cooker liner, add it to the slow cooker. They are not necessary, but make clean up so simple.
  2. Take the bag out of the freezer to thaw.
  3. Cook in the crock pot on high for 3-4 hours. Shred the chicken.
  4. Spoon the chicken mixture onto buns to serve.

Instant Pot Tomato Soup (freezer directions included)

By

There’s something about a grilled cheese sandwich that begs to be paired with tomato soup. This simple Instant Pot tomato soup is perfect for just that. It is fresh tasting and easy to make. And you can make it ahead and freeze it. That way, your grilled cheese sandwich will never have to go without its perfect mate again! This Instant Pot Tomato Soup pairs perfectly with grilled cheese. #instantpotrecipes #freezermeals101 #tomatosoup #freezercooking #makeaheadmeals

For me, tomato soup and grilled cheese is the pinnacle of comfort food. I especially like a grilled cheese made with Jalapeño Jack cheese, a few slices of avocado, and lots of fresh jalapeño slices. A bowl of warm tomato soup and my spicy grilled cheese makes me want to cozy up in fluffy socks and read a book curled under a snuggly blanket.

I’m not one for dipping my grilled cheese into my tomato soup, but some of my kids are. They tell me that this recipe makes a good dipping soup.

Instant Pot Tomato Soup Recipe:

  • 1 Tbsp. canola or olive oil 
  • 1 onion, minced
  • 3 cloves garlic, minced
  • 4-5 cups chopped tomatoes, fresh or canned
  • 2 Tbsp. tomato paste
  • 6 cups vegetable or chicken broth 

Directions:

  1. Place the oil in the Instant Pot on the Sauté setting.
  2. Once the oil is hot, add the onion and sauté two minutes.
  3. Add the garlic for one minute.
  4. Turn off the sauté setting and add in all the other ingredients.
  5. Secure the lid and select the Stew/Soup setting for 10 minutes.
  6. Allow the Instant Pot to do a natural release.
  7. Allow it to cool slightly before putting it through a blender or use an immersion blender to break it down to a smooth consistency.
  8. Serve warm.

Freezer directions:

  1. Make the soup in the Instant Pot as described above.
  2. Allow soup to cool.
  3. Ladle the soup into an ice cube tray or silicone mould. Place the ice cube or silicone tray onto a baking sheet and lay flat in the freezer.
  4. Once frozen, transfer the cubes to a large resealable freezer bag or reusable silicone freezer bag. Seal the bag after taking as much air out as you can and freeze.
  5. Take out as many cubes as needed and thaw. Reheat on the stovetop or in the microwave.

Makes 8 cups of soup.

Notes about the Instant Pot Tomato Soup:

The nice thing about freezing it in the cubes instead of freezing it all in a bag is that you can take out as much or as little as needed. If you’re just making lunch for one person, you’ll only need a cube or two. That means that the soup will be ready whenever you’re in the mood for the comfort of grilled cheese and tomato soup!

This Instant Pot soup is also gluten free and dairy free, making it very versatile. If you use vegetable broth, this soup is also vegetarian.

Looking for other Instant Pot make ahead meals? Check out our Instant Pot Freezer Meal plan that includes the recipes plus shopping list, prep list, and printable labels.  

Print
Instant Pot Tomato Soup Recipe
Course: Soup
Keyword: Instant Pot, soup
Servings: 8 cups
Ingredients
  • 1 Tbsp. canola or olive oil
  • 1 onion minced
  • 3 cloves garlic minced
  • 4-5 cups chopped tomatoes fresh or canned
  • 2 Tbsp. tomato paste
  • 6 cups vegetable or chicken broth
Instructions
Directions:
  1. Place the oil in the Instant Pot on the Sauté setting.
  2. Once the oil is hot, add the onion and sauté two minutes.
  3. Add the garlic for one minute.
  4. Turn off the sauté setting and add in all the other ingredients.
  5. Secure the lid and select the Stew/Soup setting for 10 minutes.
  6. Allow the Instant Pot to do a natural release.
  7. Allow it to cool slightly before putting it through a blender or use an immersion blender to break it down to a smooth consistency.
  8. Serve warm.
Freezer directions:
  1. Make the soup in the Instant Pot as described above.
  2. Allow soup to cool.
  3. Ladle the soup into an ice cube tray or silicone mould. Place the ice cube or silicone tray onto a baking sheet and lay flat in the freezer.
  4. Once frozen, transfer the cubes to a large resealable freezer bag or reusable silicone freezer bag. Seal the bag after taking as much air out as you can and freeze.
  5. Take out as many cubes as needed and thaw. Reheat on the stovetop or in the microwave.

Check out these other Instant Pot soup recipes:

Instant Pot Asian Noodle Soup Instant Pot Bone Broth 

Taco Breakfast Cups You Can Make Ahead

By

Mornings are a mad house around here. With so many kids and some of them going to different schools, it’s complete chaos on weekdays between 6 a.m. and 8:10! Having ready to go breakfasts like these taco breakfast cups make mornings so much easier.

These on the go breakfast taco cups make busy weekday mornings so much easier! #makeaheadbreakfast #breakfastrecipes #freezermeals101 #easyfamilymeals #feedingkidsIf you’re really in a rush, you can even wrap these in a paper towel and eat them on your way out the door.

These breakfast cups are gluten free,

Taco Breakfast Cups Recipe:

  • 6 green onions, diced
  • 1 red pepper, diced
  • 1 yellow or orange pepper, diced
  • 6 eggs, beaten
  • 1/2 cup milk
  • 2 tsp. taco seasoning
  • 1/2 lb. spicy ground turkey sausage
  • tex mex or taco shredded cheese
  • optional: salsa for dipping 
  1. Preheat the oven to 350°.
  2. Generously grease a muffin tin.
  3. Brown the turkey sausage in a skillet with the taco seasoning mixed in.
  4. Dice the green onions and peppers. Place a spoon full of the diced vegetables in the bottom of each greased muffin tin.
  5. Next, layer a spoon of turkey sausage on top.
  6. In a small mixing bowl, mix together the beaten eggs and milk.
  7. Fill each of the muffin tins to the top with the egg mixture.
  8. Bake for 10-15 minutes, until cooked through.
  9. Top each one with grated cheese and put back in the oven just until the cheese is melted.
  10. Eat immediately or allow to cool before placing the egg cups in a large resealable bag and freezing.
  11. To reheat, take out as many egg cups as you need. Wrap the egg cup in a paper towel and place on a plate. Heat in the microwave just until warm.*
  12. If you want, you can dip these in salsa.

*I find that if you reheat them in the microwave without using paper towel, they get a bit soggy. No one wants soggy eggs, so be sure not to skip this step.  If you substitute whipping cream for the milk, then these taco breakfast cups are keto friendly. They are also gluten free provided you use gluten free taco seasoning.

You’ll love these grab and go bites for busy mornings. It’s easy to customize them to your taste. If you like things spicy, you can add some chopped jalepenos with the other peppers. You can also choose to substitute spicy ground Italian sausage in place of the turkey if you prefer. Some of our other make ahead breakfasts:

Make Ahead Cinnamon French Toast 

Breakfast Sausage Hand Pies 

Print
Taco Breakfast Cups Recipe
Ingredients
  • 6 green onions diced
  • 1 red pepper diced
  • 1 yellow or orange pepper diced
  • 6 eggs beaten
  • 1/2 cup milk
  • 2 tsp. taco seasoning
  • 1/2 lb. spicy turkey sausage
  • tex mex or taco shredded cheese
  • optional: salsa for dipping
Instructions
  1. Preheat the oven to 350°.
  2. Generously grease a muffin tin.
  3. Brown the turkey sausage in a skillet with the taco seasoning mixed in.
  4. Dice the green onions and peppers. Place a spoon full of the diced vegetables in the bottom of each greased muffin tin.
  5. Next, layer a spoon of turkey sausage on top.
  6. In a small mixing bowl, mix together the beaten eggs and milk.
  7. Fill each of the muffin tins to the top with the egg mixture.
  8. Bake for 10-15 minutes, until cooked through.
  9. Top each one with grated cheese and put back in the oven just until the cheese is melted.
  10. Eat immediately or allow to cool before placing the egg cups in a large resealable bag and freezing.
  11. To reheat, take out as many egg cups as you need. Wrap the egg cup in a paper towel and place on a plate. Heat in the microwave just until warm.
Recipe Notes

I find that if you reheat them in the microwave without using paper towel, they get a bit soggy. No one wants soggy eggs, so be sure not to skip this step.

Simple Marinated Pork Chops

By

These make ahead simple marinated pork chops are an easy, family-friendly meal. They take just minutes to assemble. These are perfect for a busy weeknight. This easy Marinated Pork Chops freezer meal makes weeknight dinners easy. #freezermeals101 #makeaheadmeals #freezercooking #porkchops #easyfamilyrecipesThis meal is gluten free if you use a gluten free soy sauce. It pairs well with a variety of side dishes. You can find a list of suggested sides to inspire you below the pork chop recipe.

Simple Marinated Pork Chops Recipe:

  • 6 pork chops, bone in
  • 1/2 cup light soy sauce
  • 1/4 cup canola or olive oil
  • 2 Tbsp. lemon juice
  • 2 Tbsp. melted honey
  • 1 clove garlic, minced

To assemble the meal:

  1. Place the pork chops into a large resealable freezer bag or a reusable silicone freezer bag.
  2. Pour the other ingredients into the bag.
  3. Remove the air from the bag and seal.
  4. Jiggle the bag around a little to combine the marinade before freezing.

On the day of cooking:

  1. Take the bag out of the freezer the day before and let it sit in the fridge overnight to allow the marinade more time to sink in. Marinating it overnight will produce more flavour.
  2. Preheat the oven to 350°.
  3. Cook the pork chops on a broiler pan for 45 minutes until the center of the meat is white and has reached an internal temperature of 145°.
  4. Allow the pork chops to rest for 5 minutes prior to serving to help the meat retain its juices when it is cut. 

Serving suggestions for pork chops:

Print
Simple Marinated Pork Chops Recipe
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
 
Course: Main Course
Ingredients
  • 6 pork chops bone in
  • 1/2 cup light soy sauce
  • 1/4 cup canola or olive oil
  • 2 Tbsp. lemon juice
  • 2 Tbsp. melted honey
  • 1 clove garlic minced
Instructions
To assemble the meal:
  1. Place the pork chops into a large resealable freezer bag or a reusable silicone freezer bag.
  2. Pour the other ingredients into the bag.
  3. Remove the air from the bag and seal.
  4. Jiggle the bag around a little to combine the marinade before freezing.
On the day of cooking:
  1. Take the bag out of the freezer and thaw. You can instead take it out the day before and let it sit in the fridge overnight to allow the marinade more time to sink in.
  2. Preheat the oven to 350°.
  3. Cook the pork chops on a broiler pan for 45 minutes until the center of the meat is white and has reached an internal temperature of 145°.
  4. Allow the pork chops to rest for 5 minutes prior to serving to help the meat retain its juices when it is cut.

Keto KFC Style Chicken

By

While not a fan of fast food in my adulthood, I do have fond childhood memories of the occasional trip through the KFC drive-through. Biting into that crispy chicken is something I still remember. That brings me to this creation of a Keto KFC style chicken recipe.

And the best part? It can be made ahead so that you have it in your freezer ready to cook up whenever a craving hits!

You don't have to give up that delicious flavour and crunch of KFC chicken just because you're on a keto diet! This Keto KFC style chicken has it all. #keto #ketorecipes #chickenrecipes #freezermeals101 #makeaheadmealsYou can have the unique flavour of KFC Chicken even on a Keto diet. The world just got a whole lot better, didn’t it?!

Keto KFC Style Chicken Recipe:

Ingredients:

  • 4 boneless chicken thighs and cut into 2-3 pieces each
  • 1 1/2 cups almond flour
  • 3 tsp. KFC seasoning (recipe below), to taste
  • 2 eggs
  • 2 cups olive oil

KFC seasoning:

  • 2/3 tsp. salt
  • 1/2 tsp. thyme
  • 1/2 tsp. basil
  • 1/3 tsp. oregano
  • 1 tsp. celery salt
  • 1 tsp. black pepper
  • 1 tsp. dried mustard
  • 4 tsp. paprika
  • 2 tsp. garlic salt
  • 1 tsp. ground ginger
  • 3 tsp. white pepper 

Assembly instructions:

  1. In a small bowl, mix together 1/2 cup of the almond flour with 1 tsp. or more of the KFC seasoning.
  2. Crack the eggs into a second bowl and whisk for 30 seconds.
  3. Dredge the chicken through the almond flour mixture, then the eggs, then repeat through the almond flour.
  4. You will need to do this in several batches as the almond flour gets wet and clumpy after a while (more so than regular flour).
  5. Place the breaded chicken pieces on a cookie sheet lined with parchment paper. Lay the cookie sheet down flat in the freezer.
  6. When the chicken is completely frozen, transfer the chicken pieces into a large resealable freezer bag lined with paper towel. If needed, place more paper towel in between layers.
  7. Remove any excess air from the bag. Seal and freeze. 

Cooking instructions:

  1. Place the oil in a heavy pan or deep fryer.
  2. Set heat to medium and allow to heat.
  3. When the oil is hot, add 3 pieces of chicken at a time. Cook for 4-5 minutes each, until it is cooked through and golden brown, flipping halfway through.
  4. Remove the chicken to a paper towel lined plate and repeat with the remaining chicken.

Note that if you have any extra KFC seasoning, you can place it in a medium freezer bag and keep it until the next time you make this recipe. It’s easy to double the seasoning for this purpose as well.

If you don’t want to make this as a freezer meal, just cook the chicken directly after breading. The chicken is best if served immediately after frying. 

Check out some of our other delicious keto freezer meals:

Lemon Garlic Chicken

Easy Asian Meatballs

Italian Chicken and Veggies (Instant Pot)

Print
Keto KFC Style Chicken Recipe
Course: Main Course
Ingredients
  • 4 boneless chicken thighs and cut into 2-3 pieces each
  • 1 1/2 cups almond flour
  • 3 tsp. KFC seasoning recipe below, to taste
  • 2 eggs
  • 2 cups olive oil
KFC seasoning:
  • 2/3 tsp. salt
  • 1/2 tsp. thyme
  • 1/2 tsp. basil
  • 1/3 tsp. oregano
  • 1 tsp. celery salt
  • 1 tsp. black pepper
  • 1 tsp. dried mustard
  • 4 tsp. paprika
  • 2 tsp. garlic salt
  • 1 tsp. ground ginger
  • 3 tsp. white pepper
Instructions
Assembly instructions:
  1. In a small bowl, mix together 1/2 cup of the almond flour with 1 tsp. or more of the KFC seasoning.
  2. Crack the eggs into a second bowl and whisk for 30 seconds.
  3. Dredge the chicken through the almond flour mixture, then the eggs, then repeat through the almond flour.
  4. You will need to do this in several batches as the almond flour gets wet and clumpy after a while (more so than regular flour).
  5. Place the breaded chicken pieces on a cookie sheet lined with parchment paper. Lay the cookie sheet down flat in the freezer.
  6. When the chicken is completely frozen, transfer the chicken pieces into a large resealable freezer bag lined with paper towel. If needed, place more paper towel in between layers.
  7. Remove any excess air from the bag. Seal and freeze.
Cooking instructions:

  1. Take the breaded chicken out of the freezer and allow to thaw in the bag.

  2. Place oil in a heavy pan or deep fryer.

  3. Set the heat to medium and allow to heat.

  4. When the oil is hot, add 3 pieces of chicken at a time. Cook for 4-5 minutes each, until cooked through and golden brown, flipping halfway through.

  5. Remove the chicken to a paper towel lined plate and repeat with the remaining chicken.
Recipe Notes

Note that if you have any extra KFC seasoning, you can place it in a medium freezer bag and keep it until the next time you make this recipe. It's easy to double the seasoning for this purpose as well.