Freezer Meals 101

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Freezer Meal Recipes

Vegan Chili (Freezer Meal)

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Whether your diet is entirely plant based or you are just looking for an occasional meatless dish, you’ll appreciate this vegan chili recipe. It can be made ahead as a freezer meal.metal bowls of chili with jalapenos on top sit on newspaper. Text reads "Vegan Chili freezer meal"

This recipe combines three different beans, giving it lots of protein. It has a bit of a kick with the jalapeños and southwestern seasoning.

The medley of beans make this vegetarian chili a hearty and filling meal.

Vegan Chili Recipe:

Ingredients:

  • 1 cup black beans
  • 1 cup kidney beans
  • 1 cup pinto beans
  • 1 onion, diced
  • 2 jalapeños, diced (deseed if you don’t like spicy food)
  • 4 cloves garlic, smashed and sliced
  • 2-3 Tbsp. southwestern seasoning
  • 1 Tbsp. Worcestershire sauce
  • 3-4 cups vegetable broth or water
  • 32 oz. can diced tomatoes

bowl of bean based chili topped with sliced green jalapenosNote: if desired, you can soak the beans overnight before assembling this recipe.

Assembly Instructions:

  1. Rinse the beans and combine them in a large stockpot. Cover with water and bring to a boil on the stovetop over high heat.
  2. Reduce heat to medium-low and simmer the beans for 1 to 1 1/2 hours, until beans are tender.
  3. Drain and rinse the beans.
  4. Remove from the heat and allow to cool.
  5. Place cooled cooked beans in a large resealable freezer bag. Add diced onion, diced jalapeños, garlic, seasoning, Worcestershire sauce, vegetable broth or water, and diced tomatoes.
  6. Squish the bag to combine. Remove excess air, seal, and freeze.

collage of photos of a bean stew in a metal bowl on newspaper with greens in the backgroundCooking Instructions:

  1. Thaw.
  2. Place in a large stovetop pot. Heat on medium-high and bring to a boil.
  3. Reduce to medium-low and cover, simmering for 1 hour until all liquid is absorbed, stirring occasionally.

You might be interested in some of our other vegetarian freezer meals:

bowl of bean based chili topped with sliced green jalapenos
Print
Vegan Chili
Ingredients
  • 1 cup black beans
  • 1 cup kidney beans
  • 1 cup pinto beans
  • 1 onion diced
  • 2 jalapeños diced (deseed if you don't like spicy food)
  • 4 cloves garlic smashed and sliced
  • 2-3 Tbsp. southwestern seasoning
  • 1 Tbsp. Worcestershire sauce
  • 3-4 cups vegetable broth or water
  • 32 oz. can diced tomatoes
Instructions
Assembly Instructions:
  1. Rinse the beans and combine in a large stockpot. Cover with water and bring to a boil on the stovetop over high heat.
  2. Reduce heat to medium-low and simmer the beans for 1 to 1 1/2 hours, until beans are tender.
  3. Drain and rinse the beans.
  4. Remove from heat and allow to cool.
  5. Place cooled cooked beans in a large resealable freezer bag. Add diced onion, diced jalapeños, garlic, seasoning, Worcestershire sauce, vegetable broth or water, and diced tomatoes.
  6. Squish the bag to combine. Remove excess air, seal, and freeze.
Cooking Instructions:
  1. Thaw.
  2. Place in a large stovetop pot. Heat on medium-high and bring to a boil.
  3. Reduce to medium-low and cover, simmering for 1 hour until all liquid is absorbed, stirring occasionally.
Recipe Notes

Note: if desired, you can soak the beans overnight before assembling this recipe.

Make Ahead Cranberry Sauce

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The holidays are such a busy time. Anything you can cross off your list by doing it ahead of time will take some of the stress out of things. This cranberry sauce can be made weeks or months ahead to serve at your holiday meal.

white bowl with red sauce on a blue and white tea towel. Text reads "Make Ahead Cranberry Sauce"Now you are of course welcome to just open up a can of cranberry sauce, but this is one side dish where you can taste the difference between store bought and homemade. And it’s so worth the extra effort to make homemade cranberry sauce. 

Using just 4 ingredients, you can make your own cranberry sauce and freeze it until you’re ready to use it.

white bowl with red cranberry sauce, cranberries sprinkled nearbyThis freezes well for up to 3-6 months. Imagine making this one afternoon in late summer and knowing that you have one of your holiday side dishes already made and ready to go!

Make Ahead Cranberry Sauce Recipe:

Ingredients:

  • 12 oz. bag cranberries
  • 1 cup sugar
  • 1/2 cup water
  • 1/2 cup apple cider

Assembly instructions:

  1. Add cranberries, sugar, water and cider to a stovetop pot and heat on medium heat.
  2. Bring the mixture to a boil.
  3. Reduce heat to low and simmer for 25 minutes. Continue stirring regularly until the cranberries fall apart and the mixture reduces to a thick, chunky sauce.
  4. Cool to room temperature.
  5. Pour into a medium sized resealable freezer bag. Remove excess air, seal, and freeze.

collage of photos of the process of making cranberry sauceServing instructions:

  1. Thaw.
  2. Transfer to a bowl and serve with your turkey, pork, ham, or chicken. 

Ways to use any leftover cranberry sauce:

  • Glaze meats.
  • Spread it on toast or bagels like jam.
  • Pour over cream cheese or brie and serve with crackers.
  • Heat up and pour over cakes.
  • Bake into fruit muffins.
  • Combine with bbq sauce over chicken wings.
  • Mix it into oatmeal.
  • Spread on the bread or a croissant for a delicious turkey and brie sandwich. 
  • Make these tasty cranberry-brie bites as an appetizer.

Check out these other make ahead side dishes for your holiday meal:

white bowl with red cranberry sauce, cranberries sprinkled nearby
Print
Make Ahead Cranberry Sauce
Course: Side Dish
Cuisine: American
Keyword: cranberry sauce, holiday meal
Ingredients
  • 12 oz. bag cranberries
  • 1 cup sugar
  • 1/2 cup water
  • 1/2 cup apple cider
Instructions
Assembly instructions:

  1. Add cranberries, sugar, water and cider to a stovetop pot and heat on medium.

  2. Bring the mixture to a boil.

  3. Reduce heat to low and simmer for 25 minutes. Continue stirring regularly until the cranberries fall apart and the mixture reduces to a thick, chunky sauce.

  4. Cool to room temperature.
  5. Pour into a medium sized resealable freezer bag. Remove excess air, seal, and freeze.
Serving instructions:
  1. Thaw.
  2. Transfer to a bowl and serve with your turkey, pork, ham, or chicken.

Ranch Chicken Tenders (Make Ahead Freezer Meal)

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There is no need to buy frozen chicken tenders from the store when you have homemade ones right in your freezer ready to cook when you need them. These baked Ranch Chicken Tenders are easy to make ahead and taste so much better than the ones you’ll find in the frozen food aisle.

two strips of breaded chicken on top and one on the bottom being dipped into a white sauce. Text: "Baked Ranch Chicken Tenders"It’s nice to know what ingredients are in your chicken tenders. You’ll feel confident feeding these to your kids without any hidden fillers. With just 5 ingredients, this is as straightforward as it gets.

And chicken tenders aren’t just for kids. These babies are crispy on the outside yet tender on the inside making the kid inside all of us happy!collage of chicken strips on a plate, pan, and dipped in sauce

Ranch Chicken Tenders Recipe:

Ingredients needed:

  • 3 chicken breasts, boneless and skinless, cut into strips
  • 2 eggs, beaten
  • 1 cup flour
  • 1 Tbsp. dry Ranch seasoning
  • 1 1/2 cups breadcrumbs

Assembly instructions:

  1. Start by cutting the chicken into strips. You want to cut against the grain.
  2. Next, beat the eggs in a small bowl with a fork. 
  3. Stir the ranch seasoning into the flour in a medium bowl.
  4. Dredge the chicken strips in the beaten eggs, then in the flour mixture, back into the eggs, and finally, in the breadcrumbs.
  5. Place the breaded chicken in a single layer on a parchment paper lined cookie sheet and set the tray flat in the freezer.
  6. Leave for several hours or overnight and then transfer the strips to a large resealable freezer bag.
  7. Remove excess air, seal, and freeze.

collage of the stages of making chicken stripsCooking Instructions:

  1. Thaw.
  2. Preheat oven to 375°.
  3. Place the breaded chicken tenders on a greased cookie sheet.
  4. Bake for 20 minutes, flipping at the halfway point. Be sure that the chicken has an internal temperature of 165° (use a meat thermometer to check).

By freezing the chicken flat on a cookie sheet first before putting them in a bag, you ensure that they don’t stick together. This also enables you to take just a few pieces out at a time to cook as needed.

Serve with Ranch dressing, honey mustard, or plum sauce for dipping.

a breaded chicken tender being dipped into a bowl of Ranch dressingVariations:

Sprinkle some shredded Parmesan cheese into your breadcrumb mixture.

Use Panko breadcrumbs mixed with the regular breadcrumbs (about half and half). This will increase crunch and texture. Add a minute or so of extra baking time. 

If you want to make the chicken tenders more golden, spray with cooking oil and set the oven to 450° or broil for the last 2 minutes of the cooking time.

What should I serve with baked chicken tenders?

Check out these other kid friendly foods for your freezer:

Find more make ahead lunch recipes along with printable shopping lists and labels in our Lunch Freezer Meal Plan.

a breaded chicken tender being dipped into a bowl of Ranch dressing
Print
Ranch Chicken Tenders
Prep Time
10 mins
Cook Time
20 mins
 
Course: Main Course
Cuisine: American
Keyword: chicken, chicken strips
Ingredients
  • 3 chicken breasts boneless and skinless, cut into strips
  • 2 eggs beaten
  • 1 cup flour
  • 1 Tbsp. dry Ranch seasoning
  • 1 1/2 cups breadcrumbs
Instructions
Assembly instructions:

  1. Slice the chicken into strips.

  2. Beat the eggs in a small bowl.
  3. Stir the ranch seasoning into the flour in a medium bowl.
  4. Dredge the chicken strips in the beaten eggs, then in the flour mixture, back into the eggs, and finally, in the breadcrumbs.
  5. Place the breaded chicken in a single layer on a parchment paper lined cookie sheet and set in the freezer.
  6. Leave for several hours or overnight and then transfer the strips to a large resealable freezer bag. Remove excess air, seal, and freeze.
Cooking Instructions:
  1. Thaw.
  2. Preheat oven to 375°.
  3. Place the breaded chicken tenders on a greased cookie sheet.
  4. Bake for 20 minutes, flipping at the halfway point. Be sure that the chicken has an internal temperature of 165° (use a meat thermometer to check).
Recipe Notes

Tip: If you want to make the chicken tenders more golden, spray with cooking oil and set the oven to 450° or broil for the last 2 minutes of the cooking time.

Turkey Meatloaf (freezer meal)

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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. partially sliced meatloaf sits on a rectangular white plate with text that reads "make ahead turkey meatloaf"

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.

sliced turkey meatloaf topped with sliced green onions on a white plate

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

a collage of 4 photos showing the making of meatloaf mixture using ground turkeyAssembly instructions:

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

Cooking instructions:

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

a collage of photos of sliced meatloafThis may just be the recipe that converts you into a ground turkey fan!

sliced turkey meatloaf topped with sliced green onions on a white plate
Print
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:
  1. In a large bowl, combine the ground turkey, seasonings, and Worcestershire sauce.
  2. Add the bread crumbs, milk, and eggs.

  3. Mix with your hands until all ingredients are well combined.

  4. Scoop the meatloaf mixture into a greased loaf pan OR shape the mixture into a loaf shape.
  5. Place the loaf pan or the loaf shape into a large resealable plastic freezer bag. Remove the excess air.
  6. Whisk together the sauce ingredients and place in a medium resealable freezer bag. Seal. Staple it to the meatloaf bag and freeze.
Cooking instructions:
  1. Thaw.
  2. Preheat oven to 350°.
  3. If your mixture is not yet in a pan, coat a loaf pan with cooking spray and pat the mixture into it.
  4. Bake at 350° for 35-40 minutes.
  5. Remove the meatloaf from the oven.
  6. Pour the glaze on top and place back in the oven for 10 additional minutes.
  7. Garnish with chopped green onion if desired.
  8. Slice and serve.

Check out some of these other kid friendly freezer meals:

Instant Pot Turkey Sloppy Joes
Meatloaf Muffins

Beef and Bean Burritos

Moo Shu Beef Lettuce Wraps (freezer to Instant Pot)

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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.

lettuce with strips of beef in it. Text reads "Moo Shu Beef lettuce wraps"

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:

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

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