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Freezer Meals 101

Less time cooking, more time living

Freezer Meal Recipes

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.

lettuce with strips of beef in it. Text reads "Moo Shu Beef lettuce wraps" #freezermeals101 #mooshubeef #lettucewraps #beeflettucewrap #freezerbeef

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

close up of moo shu beef lettuce wrap ready to eatInstant 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 pressure to release 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. 

collage of ingredients and steps to make moo shu beef

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.

two moo shu beef lettuce wraps on a cutting board with sauce in a bowl on the side

Print
Instant Pot Moo Shu Beef Lettuce Cups
Cook Time
1 hr 2 mins
 
Course: Main Course
Cuisine: Chinese
Keyword: beef, lettuce wrap, moo shu
Servings: 8
Calories: 477 kcal
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 it to release naturally 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 pressure to release 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 Ribsclose up of buffalo ribs with hot sauce in the background

Chicken Paprikash Stewbowl of chicken paprikash stew

Country Style Instant Pot Ribsplate with country-style ribs that have lots of sauce on them

Filed Under: Freezer Meal Instant Pot Recipes, Freezer Meal Recipes Tagged With: beef, moo shu

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 flavors. You can even add a bit of extra kick if you like.3 light yellow muffins next to a small red and yellow pepper on a white plate. Text reads "Mexican Cornbread Muffins" #freezermeals101 #cornbreadmuffins #mexicanfreezermeals #mexicancornbread #cornbread

Having make-ahead cornbread muffins available 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:

  1. Start by putting the cornbread mix, egg, milk, and melted butter into a large mixing bowl.
  2. Whisk until smooth.
  3. Fold in the chopped vegetables and shredded cheese.
  4. Grease a muffin tin.
  5. Fill each muffin tin halfway.
  6. Bake at 375° for 20 minutes.
  7. 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.

collage of steps to make Mexican cornbread muffins from bowl to plateReheating Instructions:

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

How do I serve cornbread muffins?

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

  • Baked Beans
  • Country Style Ribs
  • Chili
  • Soup
  • Stew

Some people like to spread butter on their cornbread, so it’s a good idea to set some butter on the table to provide that option.close up of a Mexican cornbread muffin cut in half next to a full one leaning on a yellow sweet pepper

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 savory snack. Personally, I prefer savory to sweet. 

Print
Mexican Cornbread Muffins
Course: Side Dish
Cuisine: Mexican
Keyword: cornbread, muffins
Servings: 12
Calories: 273 kcal
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
Instructions
Assembly Instructions:
  1. Start by putting the cornbread mix, egg, milk, and melted butter into a large mixing bowl.

  2. Whisk until smooth.
  3. Fold in the chopped vegetables and shredded cheese.

  4. Grease a muffin tin.
  5. Fill each muffin tin halfway.
  6. Bake at 375° for 20 minutes.
  7. 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:
  1. Thaw.
  2. If you want to serve warm, place as many jalapeño cornbread muffins as you are planning to serve on a paper towel-lined plate.

  3. 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 Cornbreadclose up of old-fashioned southern corn bread with syrup being poured on it

Honey Maple Glazed Carrotsclose up of honey maple glazed carrots side dish

Make-Ahead Mac and Cheesea fork is lifting some creamy make-ahead mac and cheese from a dish

Filed Under: Freezer Meal Recipes, Freezer Meal Side Dishes Tagged With: cornbread, Mexican, muffins

Spanish Rice Casserole (freezer meal)

By Sharla

I love it when a meal doesn’t need side dishes. This cheesy all-in-one Spanish Rice casserole freezer meal is so easy to make. Everything is cooked ahead so it can be on the table quickly. multi colored plate heaped with cheesy rice casserole. Text reads "Spanish Rice freezer meal" #freezermeals101 #spanishrice #makeahead #freezerrice #spanishsidesWe’ve been making this recipe for many years. It makes it into about every second freezer meal rotation because it’s just a solidly good recipe. And it’s on the table in 30 or 40 minutes so it’s great for busy weeknights. 

Spanish Rice Recipe:

  • 1 lb. ground beef, cooked
  • 2 cloves garlic, minced
  • 4 cups pasta sauce
  • 2 cups cooked white or brown rice, cooked and cooled
  • 1/2 cup onion, diced
  • 1/2 green pepper, diced
  • 2 1/4 oz. can sliced black olives (or half the can)
  • 2 cups cheddar cheese, shredded

close up of Spanish rice casserole on a plate, topped with cheeseAssembly instructions:

  1. Brown the beef.
  2. Cook and cool the rice.
  3. Chop the vegetables.
  4. Place the grated cheddar cheese in a medium resealable bag.
  5. Put all the other ingredients in a large resealable bag and squish to mix together. Remove excess air and seal. Staple the bags together above the seal.
  6. Freeze.

freezer bag with ingredients for Spanish rice casserole insideCooking instructions:

  1. Thaw.
  2. Put the contents of the large bag in a large casserole dish and top with cheese.
  3. Bake for 30-40 minutes at 350°.

collage of Spanish rice casserole in a freezer bag, in a pot topped with cheese and being lifted with a spoon to serve

Variations of the Spanish Rice Casserole:

  • Use veggie ground round in place of the ground beef to make this meal vegetarian.
  • Omit the olives if you’re not a fan of black olives or add the full can if you can’t get enough.
  • Use red or orange peppers in place of the green peppers if you want a milder flavor. 
  • Serve with hot sauce if you like things spicy.
  • You can change up the flavors a bit by trying this recipe with different pasta sauces. Use whichever your favorites are.

close up of Spanish rice casserole in a pot topped with cheeseYou can find this easy freezer meal recipe in our Gluten Free Freezer Meal Menu Plan. It also contains other recipes, prep lists, shopping lists, and printable labels.

Print
Spanish Rice
Prep Time
25 mins
Cook Time
35 mins
 
Course: Main Course
Cuisine: Mediterranean
Keyword: casserole, rice, Spanish
Servings: 6
Calories: 570 kcal
Ingredients
  • 1 lb. ground beef cooked
  • 2 cloves garlic minced
  • 4 cups pasta sauce
  • 2 cups (cooked) white or brown rice cooked and cooled
  • 1/2 cup onion diced
  • 1/2 green pepper diced
  • 2 1/4 oz. can sliced black olives or half the can
  • 2 cups cheddar cheese shredded
Instructions
Assembly instructions:
  1. Brown the beef.
  2. Cook and cool the rice.
  3. Chop the vegetables.
  4. Place the grated cheddar cheese in a medium resealable bag.

  5. Put all the other ingredients in a large resealable bag and squish to mix together. Remove excess air and seal. Staple the bags together above the seal.

  6. Freeze.
Cooking instructions:
  1. Thaw.
  2. Put the contents of the large bag in a large casserole dish and top with cheese.

  3. Bake for 30-40 minutes at 350°.

Check out these other freezer meal casseroles:

Chicken Asparagus Casseroleclose up of chicken asparagus casserole with rice

Chicken Wild Rice Casseroleclose up of chicken and wild rice casserole with carrots and celery

Southern Style Ground Beef Casseroleclose up of southern-style ground beef casserole topped with cheese

 

Filed Under: Freezer Meal Recipes Tagged With: casserole, gluten free, rice, Spanish

Easy Tuna Casserole Freezer Meal

By Sharla

I know that tuna isn’t everyone’s cup of tea, but for me, a good tuna casserole with noodles is totally comforting food. This make-ahead recipe is so easy. steaming hot noodles, sauce, green peas in a baking dish. Text reads "Make Ahead Tuna Casserole"

I know canned tuna sometimes gets a bad rap, but this dish is actually really tasty. And it’s super economical so it’s a great budget meal. I always make several at one time to freeze as that way, I can buy cans of tuna in bulk when they are on sale. This saves even more time and money.

Can you freeze tuna casserole?

Yes, tuna casserole freezes beautifully! Tuna noodle casserole can be frozen 3 ways. 

  1. Freeze the mixture WITHOUT the noodles and then cook the noodles on the day of serving and add them together before baking. This is my preferred method because it ensures the best texture consistency of the noodles.
  2. Cook the noodles to slightly under where you want them cooked, drain and mix into the rest of the mixture before freezing. Then thaw and bake.
  3. Make the full recipe including the noodles and bake and then freeze. Then thaw and reheat. This is my least favorite method as there is the risk of the finished casserole being overcooked or being somewhat dried out. 

Make-Ahead Tuna Casserole Recipe:

Ingredients:

  • 2x 6 oz. cans flaked tuna, drained
  • 1/4 cup onion, chopped
  • 2 cups grated cheddar cheese
  • 2x 10 oz. cans cream of mushroom soup
  • 1 cup frozen peas
  • 1/2 cup red pepper, chopped
  • 1 tsp. pepper

For cooking day:

  • package of egg noodles

Assembly instructions:

  1. Mix everything together in a large bowl.
  2. Put mixture into a large resealable bag.
  3. Remove the excess air and seal. Lay flat and freeze.

freezer bag filled with tuna casseroleCooking instructions:

  1. Thaw.
  2. Cook egg noodles according to package directions.
  3. Mix the noodles with the contents of the freezer bag.
  4. Put in a casserole dish and bake at 425° for 20-30 minutes.

collage of tuna casserole in a freezer bag and in a casserole dishThis recipe is included in our Family Favourites Freezer Meal Plan along with other easy recipes, prep lists, shopping lists, and printable labels.

Print
Make-Ahead Tuna Casserole
Prep Time
15 mins
Cook Time
30 mins
 
Course: Main Course
Cuisine: American
Keyword: tuna, tuna casserole
Servings: 6
Calories: 651 kcal
Ingredients
  • 2 6 oz. cans flaked tuna drained
  • 1/4 cup onion chopped
  • 2 cups cheddar cheese shredded
  • 2 10 oz. cans cream of mushroom soup
  • 1 cup frozen peas
  • 1/2 cup red pepper chopped
  • 1 tsp. pepper
For cooking day:
  • 1 package of egg noodles
Instructions
Assembly instructions:
  1. Mix everything together in a large bowl.
  2. Put the mixture into a large resealable bag.

  3. Remove the excess air and seal. Lay flat and freeze.
Cooking instructions:
  1. Thaw.
  2. Cook egg noodles according to package directions.

  3. Mix the noodles with the contents of the freezer bag.

  4. Put in a casserole dish.

  5. Bake at 425° for 20-30 minutes.

Some of our other family-friendly freezer meals:

Chicken Asparagus Bakeclose up of chicken asparagus bake with riceCrock Pot Pizza Casseroleclose up of crockpot pizza casserole with pasta

Easy Beef Hashscoop of beef hash casserole with cheese on top

Filed Under: Freezer Meal Recipes Tagged With: casserole, tuna

Easy Instant Pot Vegetable Soup

By Sharla

Lunch doesn’t get any easier than this 3 ingredient Instant Pot vegetable soup recipe. There are lots of ways to personalize this simple vegetarian soup. yellow corn, green beans, orange carrots in a red broth. Text reads "Freezer to Instant Pot Easy Vegetable Soup" #freezermeals101 #vegetablesoup #vegetarianfreezermeal #instantpotsoup #easyvegetarian

Easy Instant Pot Vegetable Soup Recipe:

Ingredients:

  • 3 cups mixed frozen vegetables (your favorite mixture)
  • 1/2 cup tomato passata
  • 3 cups water, or more if you like it more liquidy

Assembly instructions:

  1. Place all the ingredients in a large resealable freezer bag. Squish to combine well.
  2. Remove excess air, seal, and freeze.

Instant Pot cooking instructions:

  1. Thaw.
  2. Place the bag ingredients into your Instant Pot. 
  3. Secure the lid and set it to the soup setting for 8 minutes.
  4. Use the natural or quick release.
  5. Serve. Top with grated Parmesan cheese and chili flakes if desired. 

collage of Instant Pot at various stages of making Vegetarian soupYou can adapt this recipe in so many different ways. It’s extremely versatile!

Here are just some ideas of things you can add to this recipe:

  • caramelized onions
  • minced garlic
  • sundried tomatoes
  • diced tomatoes
  • macaroni noodles (be sure to add more water if you add noodles or cook them separately before adding)
  • seasonings (paprika, Italian seasoning, oregano, basil, etc.)

close up of Instant Pot vegetarian soup

What is tomato passata?

Tomato passata is essentially strained tomatoes. It’s a tomato puree that has had the seeds and skins strained out. If you can’t find any passata in your local grocery store, you can purchase it here or you can substitute canned tomato puree. 

Print
Instant Pot Vegetable Soup
Prep Time
5 mins
Cook Time
8 mins
 
Course: Soup
Cuisine: Italian
Keyword: soup, vegetable soup
Servings: 4
Calories: 78 kcal
Ingredients
  • 3 cups mixed frozen vegetables
  • 1/2 cup tomato passata
  • 3 cups water (more if you like a thinner broth)
Instructions
Assembly instructions:
  1. Place all the ingredients in a large resealable freezer bag. Squish to combine well.

  2. Remove excess air, seal, and freeze.
Instant Pot cooking instructions:
  1. Thaw.
  2. Place the bag ingredients into your Instant Pot.
  3. Secure the lid and set it to the soup setting for 8 minutes.

  4. Use the natural or quick release.
  5. Serve. Top with grated Parmesan cheese and chili flakes if desired.

Try some of our other freezer to Instant Pot soups:

Instant Pot Tomato Soupbowl of tomato soup with the Instant Pot nearby

Bone Brothketo bone broth made in the Instant Pot in a bowl

Beef Taco Soupbowl of Instant Pot beef taco soup

Filed Under: Freezer Meal Instant Pot Recipes, Freezer Meal Recipes Tagged With: Instant Pot, soup, vegetarian

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