Freezer Meal Recipes

We always like to include a few salmon recipes every time we make freezer meals. Salmon is high in Omega-3 fatty acids. It’s good for brain health. This maple dijon salmon takes just minutes to prepare. There are two salmon recipes that we alternate between and then we always try out one new one. We usually just invent something based on the ingredients we have on hand or what season it is.

That was the case with this recipe invention. We happened to have maple syrup and dijon mustard. We thought it sounded like a nice Fall meal.

Maple Dijon Salmon Recipe:

• 1 1/2 lbs. salmon fillets
• 1 tsp. olive oil
• 1/4 cup maple syrup
• 3 Tbsp. Dijon mustard
• 1/4 tsp. pepper

Place the salmon in a large resealable freezer bag. Add the other ingredients. Give it a bit of a mix (squish or shake) before taking out the excess air and sealing. Freeze.

On cooking day, thaw.

BBQ Directions: Create a foil packet using enough tin foil to cover and seal. Cook in the barbeque on high for 7-10 minutes per side until the salmon flakes easily with a fork.

Oven Instructions: Place salmon on a foil lined baking sheet. Bake at 350° for 25 minutes.

Serve with green beans, asparagus, or brussels sprouts and rice pilaf.

Print

Maple Dijon Salmon Recipe

Ingredients

• 1 1/2 lbs. salmon fillets
• 1 tsp. olive oil
• 1/4 cup maple syrup
• 3 Tbsp. Dijon mustard
• 1/4 tsp. pepper

Instructions

1. Place the salmon in a large resealable freezer bag. Add the other ingredients. Give it a bit of a mix (squish or shake) before taking out the excess air and sealing. Freeze.
2. On cooking day, thaw.

BBQ Directions:

1. Create a foil packet using enough tin foil to cover and seal. Cook in the barbeque on high for 7-10 minutes per side until the salmon flakes easily with a fork.

Oven Instructions:

1. Place salmon on a foil lined baking sheet. Bake at 350° for 25 minutes.

I love soups. I know that not everyone does, but they are like comfort food for me. This spinach and sausage white bean soup is a nice cold weather meal. Of course having soups made ahead and in the freezer means that this can be an “any weather” soup. I don’t put the spinach in until the day of cooking because I find it has the wrong texture if it is frozen with the rest of the ingredients first.

Spinach and Sausage White Bean Soup:

• 14 oz. smoked sausage
• 8 cups vegetable broth
• 3 cloves of garlic, minced
• ½ medium onion, diced
• 2 Tbsp. olive oil
• 19 oz. can cannellini beans, undrained
• ¼ tsp. salt
• ½ tsp. pepper
• 1 tsp. oregano
• 1 tsp. thyme

For cooking day:

• 2 cups rotini pasta
• 2 cups spinach, roughly chopped

In a skillet, heat 2 Tbsp. olive oil over medium heat. Chop the smoked sausage into ½-1 inch thick slices. Cook the sausage over medium heat, 6-7 minutes, stirring frequently, until they are cooked through and beginning to crisp on all sides.

When they have cooled slightly, place the cooked sausage pieces in a large resealable freezer bag. Add chopped onions and minced garlic. Pour in vegetable broth, and add cannellini beans and their liquid. Add in the seasonings. Remove excess air from the bag, seal and freeze.

On the day you want to eat this, take the bag out of the freezer to thaw. Place the bag contents in a large pot. Bring it to a boil on the stovetop.

Add in pasta. Boil for another 5-7 minutes, until pasta is al dente. Add the spinach and cook for 1-2 minutes more. Serve hot.

If you want, you can sprinkle with some shredded Parmesan cheese and a bit of freshly ground pepper.

Check out some of our other favourite make ahead soups:

Italian Wedding Soup 

Hearty Sausage and Zucchini Soup 

Print

Spinach and Sausage White Bean Soup

Course: Soup

Keyword: spinach and sausage white bean soup

Ingredients

• 14 oz. smoked sausage
• 8 cups vegetable broth
• 3 cloves garlic minced
• ½ medium onion diced
• 2 Tbsp. olive oil
• 19 oz. can cannellini beans undrained
• ¼ tsp salt
• ½ tsp pepper
• 1 tsp oregano
• 1 tsp thyme

For cooking day:

• 2 cups rotini pasta
• 2 cups spinach roughly chopped

Instructions

1. In a skillet, heat 2 Tbsp. olive oil over medium heat. Chop the smoked sausage into ½-1 inch thick slices. Cook the sausage over medium heat, 6-7 minutes, stirring frequently, until they are cooked through and beginning to crisp on all sides.
2. When they have cooled slightly, place the cooked sausage pieces in a large resealable freezer bag.
3. Add chopped onions and minced garlic. Pour in vegetable broth, and add cannellini beans and their liquid. Add in the seasonings. Remove excess air from the bag, seal and freeze.
4. On the day you want to eat this, take the bag out of the freezer to thaw. Place the bag contents in a large pot. Bring it to a boil on the stovetop.
5. Add in pasta. Boil for another 5-7 minutes, until pasta is al dente. Add the spinach and cook for 1-2 minutes more. Serve hot.

Recipe Notes

If you want, you can sprinkle with some shredded Parmesan cheese and a bit of freshly ground pepper.

This is one of my favourites. I’ve been making Chicken in Mango Cream Sauce over Pasta for years. Now that I mainly only make freezer meals, I was missing its flavours, so I adapted the recipe into a freezer meal. I wasn’t sure if it would be as good once frozen and heated, but it’s amazing! It’s one of those recipes where the kids squeal when they find out we’re having it.

I am going to put myself out there and admit something. On the very rare occasions that there are leftovers of this, I hide them. I’m not proud of it, but it’s true. I hide them in a container in the far back of the fridge.

It tastes so good the next day heated up with some chili flakes and asiago cheese on top. Yum!

The fact that I have to hide in the bathroom to eat it so that I don’t have to share only slightly detracts from the experience!

Chicken in Mango Cream Sauce Recipe:

• 3 boneless, skinless chicken breasts, cooked and cubed
• 1/2 purple onion, sliced thinly
• 1/2 green pepper, sliced
• 2 tsp. garlic, minced
• 1 heaping Tbsp. Madras curry paste
• 2 Tbsp. flour
• 1/2 cup chicken broth
• 1/2 cup mango tangerine juice
• 1 cup evaporated milk
• 1 Tbsp. mango chutney
• 1 tsp. red chilies

For serving:

• spaghetti or other long noodle pasta

To cook the chicken, I like to use the oven.  I make many freezer meals at once, so this is the most efficient way. Put the chicken breasts in a single layer on a baking sheet. Bake for 50 minutes at 350° before cubing.

Place the cooked, cubed chicken, onions, garlic, peppers, flour and curry paste into a large, resealable freezer bag. Give it a good shake to coat the chicken and veggies with the flour and curry paste. Add the chicken broth, juice, evaporated milk, chutney, and red chili flakes. Squish together to combine. Remove the excess air from the bag, seal, and freeze.

To cook, take the bag out of the freezer to thaw. Reheat the sauce in a large skillet or in the microwave. Serve over long noodles such as spaghetti. 

If desired, top your chicken in mango cream sauce pasta with more chili flakes and grated Parmesan or asiago cheese.

You can find similar make ahead recipes ready in a splash in our Dinner in 20 Freezer Meal Plan. It includes everything you need: shopping lists, prep lists, recipes, and printable labels. 

Other freezer meals you may enjoy: 

Spinach and Chicken Penne Alfredo Casserole Beefy Rice Crock Pot Casserole 

Print

Chicken in Mango Cream Sauce Recipe

Course: Main Course

Keyword: chicken, freezer meal

Ingredients

• 3 chicken breasts boneless, skinless, cooked and cubed
• 1/2 purple onion sliced thinly
• 1/2 green pepper sliced
• 2 tsp. garlic minced
• 1 heaping Tbsp. Madras curry paste
• 2 Tbsp. flour
• 1/2 cup chicken broth
• 1/2 cup mango tangerine juice
• 1 cup evaporated milk
• 1 Tbsp. mango chutney
• 1 tsp. red chilies

For serving:

• spaghetti or other long noodle pasta

Instructions

1. Put the chicken breasts in a single layer on a baking sheet. Bake for 50 minutes at 350° before cubing.
2. Place the cooked, cubed chicken, onions, garlic, peppers, flour and curry paste into a large, resealable freezer bag. Give it a good shake to coat the chicken and veggies with the flour and curry paste. 
3. Add the chicken broth, juice, evaporated milk, chutney, and red chili flakes. Squish together to combine. Remove the excess air from the bag, seal, and freeze.
4. To cook, take the bag out of the freezer to thaw. Reheat the sauce in a large skillet or in the microwave. Serve over long noodles such as spaghetti.

Recipe Notes

If desired, top with more chili flakes and grated Parmesan or asiago cheese.