Freezer Meals 101

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Freezer Meal Recipes

Asian Rice Bowl Freezer Meal

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Lunch doesn’t get more satisfying than an Asian Rice Bowl! This one is even better because it can be made ahead. Then it’s so quick to have it on your plate. Asian Rice Bowl #freezermeals101 #freezercooking #makeaheadmealsThis is so fast to make both when putting together the freezer meal and when cooking it that it just makes sense to make several at once time.

Asian Rice Bowl:

  • 1 cup snap peas
  • 2 carrots, peeled and sliced
  • 2 Tbsp. green onions, sliced
  • 4 oz. sliced water chestnuts*
  • 1 tsp. ginger, minced
  • 4 cloves garlic, minced
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce (use gluten free if desired)
  • 1 Tbsp. sesame oil
  • 2 Tbsp. honey, melted
  • 1 tsp. Sriracha sauce
  • optional: can of baby corn, drained

*Cans of water chestnuts are 8 oz. which is a great excuse to double this recipe and make two bags in the same amount of time it would take you to make one!

Assembly instructions:

  1. Add all the ingredients to a large resealable freezer bag. Take out any excess air, seal, and freeze.

Cooking instructions:

  1. Thaw. Stir fry over medium-high heat in a large skillet for 5-7 minutes.
  2. Serve over rice.

If you like things spicy, you can add some extra Sriracha sauce when serving.

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Asian Rice Bowl
Ingredients
  • 1 cup snap peas
  • 2 carrots peeled and sliced
  • 2 Tbsp. green onions sliced
  • 4 oz. sliced water chestnuts*
  • 1 tsp. ginger minced
  • 4 cloves garlic minced
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce use gluten free if desired
  • 1 Tbsp. sesame oil
  • 2 Tbsp. honey melted
  • 1 tsp. Sriracha sauce
  • optional: can of baby corn drained
Instructions
Assembly instructions:

  1. Add all the ingredients to a large resealable freezer bag. Remove the excess air, seal, and freeze.

Cooking instructions:
  1. Thaw. Stir fry in a large skillet for 5-7 minutes.
  2. Serve over rice.
Recipe Notes

*Cans of water chestnuts are 8 oz. which is a great excuse to double this recipe and make two bags in the same amount of time it would take you to make one!

Check out some of our other easy freezer meals:

Chicken in Mango Cream Sauce over Pasta 

Chickpea and Vegetable Curry Shrimp Stir Fry Pack for the Freezer 

Reggae Gumbo Freezer Meal

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Reggae Gumbo is a hearty meal that makes an easy weeknight dinner. It can be made ahead and frozen and then cooked in a slow cooker or on the stovetop. It’s a versatile recipe with nice flavours.

Reggae Gumbo Freezer Meal #freezermeals101 #freezercooking #makeaheadmeals #gumboThis recipe is so hearty that it doesn’t need to be served with any side dishes. It’s a great all in one meal. The Caribbean flavours are a nice change without being too strong.

Reggae Gumbo Recipe:

  • 1 lb. pork tenderloin, cut into 1 inch cubes
  • 2 cups mushrooms, sliced
  • 2 cups sweet potatoes, peeled and cubed
  • 1 cup zucchini, coarsely chopped
  • 1 cup onions, chopped
  • 1/2 cup celery, chopped
  • 2 tsp. garlic, minced
  • 28 oz. can diced tomatoes
  • 5 1/2 oz. can tomato paste
  • 1 tsp. cumin
  • 1 tsp. ginger, minced or grated
  • 3/4 tsp. oregano
  • 1/2 tsp. crushed red pepper flakes
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Assembly instructions:

  1. Cube the tenderloin.
  2. Cut up the vegetables.
  3. Place the meat, vegetables, and all other ingredients and seasonings in a large resealable freezer bag.
  4. Take out the excess air and seal. Freeze.

Cooking instructions (crock pot):

  1. Take the bag out of the freezer to thaw.
  2. Dump bag contents into a slow cooker and cook on low for 4-6 hours.

Cooking instructions (stovetop):

  1. Thaw.
  2. Place bag contents into a large pot. Bring to a slow boil. Reduce heat to mow and simmer for one to one and a half hours, stirring occasionally.

This is a gluten free recipe.

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Reggae Gumbo Recipe
Ingredients
  • 1 lb. pork tenderloin cut in 1 inch cubes
  • 2 cups mushrooms sliced
  • 2 cups sweet potatoes peeled and cubed
  • 1 cup zucchini coarsely chopped
  • 1 cup onions chopped
  • 1/2 cup celery chopped
  • 2 tsp. garlic minced
  • 28 oz. can diced tomatoes
  • 5 1/2 oz. can tomato paste
  • 1 tsp. cumin
  • 1 tsp. ginger minced or grated
  • 3/4 tsp. oregano
  • 1/2 tsp. crushed red pepper flakes
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
Instructions
Assembly instructions:
  1. Cube the tenderloin.
  2. Cut up the vegetables.
  3. Place the meat, vegetables, and all other ingredients and seasonings in a large resealable freezer bag.
  4. Take out the excess air and seal. Freeze.
Cooking instructions (crock pot):
  1. Take the bag out of the freezer to thaw.
  2. Dump bag contents into a slow cooker and cook on low for 4-6 hours.
Cooking instructions (stovetop):
  1. Thaw.
  2. Place bag contents into a large pot. Bring to a slow boil. Reduce heat to mow and simmer for one to one and a half hours, stirring occasionally.

You may also like these freezer cooking recipes:

Instant Pot Chicken Paprikash Stew 

Rustic Beef Stew BBQ Baked Beans 

Cilantro Lime Chicken with Corn and Black Beans

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We’ve been making this cilantro lime chicken for quite a few years now. It’s such a pretty freezer meal in the bag. This makes it pretty satisfying once you’ve assembled it and can stand back and admire your work! That may sound silly, but every time, I always comment on how pretty it is.Cilantro Lime Chicken #freezermeals101 #freezercooking #chickenrecipes #whatsfordinnerThis is a freezer to crock pot meal. It’s easy and delicious.With so many colourful ingredients, it’s healthy too!

Cilantro Lime Chicken Recipe:

  • 3 large chicken breasts, boneless and skinless, cubed
  • 2 Tbsp. olive oil
  • 1 lime, juiced
  • 1 cup cilantro, chopped
  • 2 garlic cloves, minced
  • 19 oz. can black beans, rinsed and drained
  • 12 oz. can kernel corn, drained
  • 1 purple onion, minced
  • 1 tsp. chipotle spice
  • dash salt and pepper

Assembly instructions:

  1. Cube the chicken and add to a large resealable freezer bag.
  2. Add the olive oil, lime juice, cilantro, garlic cloves, drained black beans and corn, minced purple onions, and seasonings.
  3. Remove the excess air from the bag and seal. Freeze. 

Cooking instructions (Crock Pot):

  1. On the day of cooking, take out of the freezer to thaw.
  2. Dump the bag contents into a slow cooker. Cook on high for 4-5 hours.
  3. Serve on flour tortillas with salsa, sour cream, and guacamole.

Cooking instructions (Oven):

  1. Thaw.
  2. Bake in 350° oven for one hour.

Isn’t that freezer bag pretty?!

Your family will really enjoy this fresh tasting cilantro lime chicken freezer meal. And you’ll love how easy it is to get supper on the table.

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Cilantro Lime Chicken Recipe
Keyword: chicken, crock pot
Ingredients
  • 3 large chicken breasts boneless and skinless, cubed
  • 2 Tbsp. olive oil
  • 1 lime juiced
  • 1 cup cilantro chopped
  • 2 garlic cloves minced
  • 19 oz. can black beans rinsed and drained
  • 12 oz. can kernel corn drained
  • 1 purple onion minced
  • 1 tsp. chipotle spice
  • dash salt and pepper
Instructions
Assembly instructions:
  1. Cube the chicken and add to a large resealable freezer bag.
  2. Add the olive oil, lime juice, cilantro, garlic cloves, drained black beans and corn, minced purple onions, and seasonings.
  3. Remove the excess air from the bag and seal. Freeze.
Cooking instructions:
  1. On the day of cooking, take out of the freezer to thaw.
  2. Dump the bag contents into a slow cooker. Cook on high for 4-5 hours.
  3. Serve on flour tortillas with salsa, sour cream, and guacamole.

Check out some of our other freezer to slow cooker meals:

Beef Curry Freezer Meal 

Salsa Verde Chicken Tacos

Freezer to Crock Pot Beef Stew 

Salsa Chicken Freezer Meal

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It truly doesn’t get more simple than this salsa chicken recipe. Not only is this an easy freezer meal, it is tasty! You can customize it to your own tastes by the type of salsa you use.

Salsa Chicken Dump Freezer Meal #freezermeals101 #freezercooking #chickendumprecipe #easyfamilymealsAs with other dump recipes, it is just as fast to make several at a time as it is to make one. If you choose to make multiples, just set the bags up, put the chicken in each bag and then add the other ingredients.

If you want to kick things up a notch, use spicy salsa. You can also vary things by using a chunkier salsa or using a homemade one.

Salsa Chicken Recipe:

  • 2 lbs. boneless, skinless chicken breasts
  • 1 cup salsa, your choice of mild, medium, or spicy
  • 2 Tbsp. brown sugar
  • 1 Tbsp. dijon mustard

Assembly instructions:

  1. Place the chicken in a large resealable freezer bag or reusable silicone freezer bag.
  2. Toss the rest of the ingredients into the bag and squish to mix around.
  3. Take the air out of the bag and seal before freezing.

Oven cooking instructions:

  1. Take the bag out of the freezer. Thaw.
  2. Preheat the oven to 350°. Bake in a casserole dish for 55 minutes.

Skillet cooking instructions:

  1. Take the bag out of the freezer to thaw.
  2. Cook in a skillet on medium-high heat for about 20 minutes or until chicken is no longer pink inside, flipping occasionally. 

What to serve with salsa chicken:

  • taco chips with guacamole
  • refried beans
  • rice
  • salad
  • corn

Check out these other chicken dump recipes:

Honey Sesame Chicken Dump Meal

Lemon Garlic Chicken Dump Mahjong Chicken Dump Recipe 

 

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Salsa Chicken Recipe
Ingredients
  • 2 lbs. boneless, skinless chicken breasts
  • 1 cup salsa your choice of mild, medium, or spicy
  • 2 Tbsp. brown sugar
  • 1 Tbsp. dijon mustard
Instructions
Assembly instructions:
  1. Place the chicken in a large resealable freezer bag or reusable silicone freezer bag.
  2. Toss the rest of the ingredients into the bag and squish to mix around.
  3. Take the air out of the bag and seal before freezing.
Oven cooking instructions:
  1. Take the bag out of the freezer. Thaw.
  2. Preheat the oven to 350°. Bake in a casserole dish for 55 minutes.
Skillet cooking instructions:
  1. Take the bag out of the freezer to thaw.
  2. Cook in a skillet on medium-high heat for about 20 minutes or until chicken is no longer pink inside, flipping occasionally.

Instant Pot Breaded Red Curry Shrimp Freezer Meal

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I’m always on the lookout for new recipes that can be made ahead. This Instant Pot Breaded Red Curry Shrimp is actually my friend Tanya’s recipe. When she told me that it worked as a freezer meal, I was super excited. Instant Pot Breaded Red Curry Shrimp Freezer Meal #freezermeals101 #freezercooking #seafoodrecipes #whatsfordinnerYou can make this recipe ahead and freeze it. Combine that with the Instant Pot and this meal will be ready in no time!

By adjusting the seasonings, you can choose the spice level for this dish.

Instant Pot Breaded Red Curry Shrimp Recipe:

  • 2 lbs. raw jumbo shrimp
  • 1 cup pulverized breadcrumbs (to make this gluten free, use 1/2 cup almond or coconut flour)
  • 5 gloves minced garlic
  • 1 Tbsp. fresh ginger (peeled and minced)*
  • 1 tsp. ground cumin
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground turmeric
  • 1/4 tsp. ground cloves
  • Himalayan salt to taste
  • black pepper (ground) to taste
  • optional: 1 tsp. cayenne pepper (adjust to preference, if you like it spicy)

*if you don’t have fresh ginger, use 1 tsp. ground ginger

Wet ingredients:

2 Tbsp. coconut oil plus 2 more Tbsp. for day of cooking
2-3 Tbsp. lemon juice (fresh is preferred) Assembly instructions:

1. Throw everything in a gallon-sized resealable freezer bag.
2. Mix it well.
3. Freeze, laying flat.

On the day of cooking:

1. Take out of freezer to defrost (or place in sink with water for 20 minutes).
2. Turn Instant Pot on and press the button “Sauté.”
3. Put 2 Tbsp. coconut oil and let it heat up.
4. Empty the bag contents into the Instant Pot.
5. Using a spoon, turn shrimp around for a couple of minutes.
6. Place the lid (make sure it is in seal).
7. Turn Sauté off and turn it on to the setting “Manual.”
8. Set time to 8 minutes (if fully thawed). If it is still frozen, set it to 12 minutes.
9. Let it cook and natural release.
10. When done, serve over rice or lettuce or spinach.

Check out these other seafood freezer meals:

Seafood Curry Pasta 

Make Ahead Fish Tacos with Mango Salsa 

Garlic Butter Shrimp 

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Instant Pot Breaded Red Curry Shrimp Recipe
Ingredients
  • 2 lbs. raw jumbo shrimp
  • 1 cup pulverized breadcrumbs to make this gluten free, use 1/2 cup almond or coconut flour
  • 5 gloves minced garlic
  • 1 Tbsp. fresh ginger peeled and minced*
  • 1 tsp. ground cumin
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground turmeric
  • 1/4 tsp. ground cloves
  • Himalayan salt to taste
  • black pepper to taste
  • 1 tsp. cayenne pepper optional: adjust to preference, if you like it spicy
Wet ingredients:
  • 2 Tbsp. coconut oil plus 2 more Tbsp. for day of cooking
  • 2-3 Tbsp. lemon juice fresh is preferred
Instructions
Assembly instructions:
  1. Throw everything in a gallon-sized resealable freezer bag.
  2. Mix it well.
  3. Freeze, laying flat.
On the day of cooking:
  1. Take out of freezer to defrost (or place in sink with water for 20 minutes).
  2. Turn Instant Pot on and press the button "Sauté."
  3. Put 2 Tbsp. coconut oil and let it heat up.
  4. Empty the bag contents into the Instant Pot.
  5. Using a spoon, turn shrimp around for a couple of minutes.
  6. Place the lid (make sure it is in seal).
  7. Turn Sauté off and turn it on to the setting "Manual."
  8. Set time to 8 minutes (if fully thawed). If it is still frozen, set it to 12 minutes.
  9. Let it cook and natural release.
  10. 10. When done, serve over rice or lettuce or spinach.
Recipe Notes

*if you don't have fresh ginger, use 1 tsp. ground ginger