Freezer Meals 101

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Freezer Meal Recipes

Pesto Chicken and Vegetables Freezer Meal Recipe

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Pesto freezes so beautifully. We use it in several of our tried and true freezer meals including our Lemon Pesto Chicken and Vegetable Pesto Minestrone. This new Pesto Chicken and Vegetables recipe turned out to be the best yet. chicken breasts, diced green zucchini, orange carrots, green Brussel sprouts, and yellow corn are laid out on tin foil on a baking tray. The text reads "Pesto Chicken and Veggies"This freezer meal is healthy and easy to make. It can be cooked either in the slow cooker or the oven. This meal is absolutely gorgeous, especially when baked in the oven. It’s an impressive one for serving in the summer or the fall with all of its colours.

My neighbour Christie is the one who thought of adding Brussels sprouts to this recipe and that just took it up to another level, especially for me since I love them!

And I have a particular fondness for meals that are colourful in the bag. Looking at them makes me smile. The bright colours make me feel like I’ve made something particularly healthy for my family.

Pesto Chicken and Vegetables Recipe:

  • 4 chicken breasts, boneless and skinless
  • 6 oz. pesto sauce
  • 1 zucchini, diced
  • 2 carrots, peeled and diced
  • 12 oz. can kernel corn, drained
  • 1 cup chicken broth
  • 1 packet dry Ranch seasoning
  • optional: 1/2 to 1 cup frozen Brussels sprouts

Assembly instructions:

  1. Place the chicken breasts in a large resealable freezer bag.
  2. Add the pesto sauce, diced zucchini, diced carrots, corn, chicken broth, and dry Ranch seasoning. If you’re adding Brussels sprouts, toss them in as well.
  3. Remove the excess air and seal. Freeze.

Slow cooker instructions:

  1. Thaw.
  2. Cook in the Crock Pot on low for 4-6 hours.

Oven cooking instructions:

  1. Remove bag from freezer to thaw.
  2. Preheat the oven to 375°.
  3. Lay everything out on a baking sheet lined with aluminum foil.
  4. Bake at 375° for 40 minutes.

Check out these other delicious make ahead meals:

Cilantro Lime Chicken with Corn and Black Beans

Chickpea and Vegetable Curry

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Pesto Chicken and Vegetables Freezer Meal
Ingredients
  • 4 chicken breasts boneless and skinless
  • 6 oz. pesto sauce
  • 1 zucchini diced
  • 2 carrots peeled and diced
  • 12 oz. can kernel corn drained
  • 1 cup chicken broth
  • 1 packet dry Ranch seasoning
  • optional: 1/2 to 1 cup frozen Brussels sprouts
Instructions
Assembly instructions:
  1. Place the chicken breasts in a large resealable freezer bag.
  2. Add the pesto sauce, diced zucchini, diced carrots, corn, chicken broth, and dry Ranch seasoning. If you're adding Brussels sprouts, toss them in as well.
  3. Remove the excess air and seal. Freeze.
Slow cooker instructions:
  1. Thaw.
  2. Cook in the Crock Pot on low for 4-6 hours.
Oven cooking instructions:
  1. Remove bag from freezer to thaw.
  2. Preheat the oven to 375°.
  3. Lay everything out on a baking sheet lined with aluminum foil.
  4. Bake at 375° for 40 minutes.

Creamy Tomato Beef Skillet Meal

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This creamy tomato beef skillet meal is so easy to make. It can be on the table in a flash! This is a great dinner idea for when you’re in a hurry, but still want a healthy dinner. The best part is that this can be made as a freezer meal so that it’s ready to go whenever you need it.

a green skillet sits on a brown cutting board. The skillet is filled with noodles, beef, and tomato sauce. The text reads "Homemade Hamburger Helper"Once you’ve got the sauce for this made and in your freezer, it becomes like a healthier, more delicious homemade Hamburger Helper. This meal is a real family classic.

Creamy Tomato Beef Skillet Recipe:

Ingredients:

  • 1 lb. ground beef, browned
  • 1/2 an onion, diced
  • 2 cloves garlic, minced
  • 2 cups beef stock
  • 15 oz. can tomato sauce
  • 3/4 cup heavy cream
  • 2 tsp. Italian seasoning
  • 1 tsp. garlic salt
  • 1 tsp. pepper
  • 2 Tbsp. brown sugar

For the day of cooking:

  • 16 oz. package of egg noodles
  • 2 Tbsp. flour
  • 2 cups of shredded cheddar jack cheese (or Parmesan if you prefer)

Assembly instructions:

  1. Brown the ground beef. Allow to cool slightly.
  2. Place the ground beef in a large resealable freezer bag.
  3. Add the chopped onion, minced garlic, tomato sauce, seasonings, heavy cream, brown sugar, and beef stock.

Skillet cooking instructions:

  1. Remove the bag from the freezer. Thaw.
  2. Cook the egg noodles according to the package directions. In the meantime, place the freezer bag contents in a large skillet on the stovetop.
  3. Cook on medium until the flavours and well blended. Stir in the flour and allow the sauce to thicken somewhat.
  4. Turn the heat to low and let the sauce simmer while you finish cooking the pasta. When noodles are cooked, drain well, and add them to the skillet.
  5. Stir all together so that the meat sauce and the egg noodles are well mixed. Sprinkle the skillet ingredients with the grated cheese and stir just until cheese melts. Serve immediately.

You may also enjoy these family friendly freezer meals:

Ground Beef Stroganoff

Shrimp Stir Fry Packs for the Freezer

Pizza Stuffed Chicken

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Creamy Tomato Beef Skillet
Ingredients
  • 1 lb. ground beef browned
  • 1/2 an onion diced
  • 2 cloves garlic minced
  • 2 cups beef stock
  • 15 oz. can tomato sauce
  • 3/4 cup heavy cream
  • 2 tsp. Italian seasoning
  • 1 tsp. garlic salt
  • 1 tsp. pepper
  • 2 Tbsp. brown sugar
For the day of cooking:
  • 16 oz. package of egg noodles
  • 2 Tbsp. flour
  • 2 cups of shredded cheddar jack cheese or Parmesan if you prefer
Instructions
Assembly instructions:
  1. Brown the ground beef. Allow to cool slightly.
  2. Place the ground beef in a large resealable freezer bag.
  3. Add the chopped onion, minced garlic, tomato sauce, seasonings, heavy cream, brown sugar, and beef stock.
Skillet cooking instructions:
  1. Remove the bag from the freezer. Thaw.
  2. Cook the egg noodles according to the package directions. In the meantime, place the freezer bag contents in a large skillet on the stovetop.
  3. Cook on medium until the flavours and well blended. Stir in the flour and allow the sauce to thicken somewhat.
  4. Turn the heat to low and let the sauce simmer while you finish cooking the pasta. When noodles are cooked, drain well, and add them to the skillet.
  5. Stir all together so that the meat sauce and the egg noodles are well mixed. Sprinkle the skillet ingredients with the grated cheese and stir just until cheese melts. Serve immediately.

Make Ahead English Muffin Pizzas

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These make ahead English muffin pizzas are perfect for school lunches. You can customize them for your child’s preferences. a mini pizza with a smiley face made out of green olives sits beside apple slices on a white plate that has an oversized wooden fork resting on it with text that reads "Make Ahead English Muffin Pizzas"I remember making English muffin pizzas with my mom when I was growing up. It’s a tradition that I’ve passed down to my own children. I’ve also discovered that you can make them in large batches ahead of time and freeze them, making them perfect for packing for lunches.

Mini pizzas are so kid friendly already, but I like to make them even more fun by adding little smiley faces or hearts with the toppings or by inviting my kids to top their own.Involving kids in making their own English muffin pizzas allows them to spend time building their confidence in the kitchen and also makes it more likely that they will actually eat their creation.

Make Ahead English Muffin Pizzas:

Makes: 12 mini pizzas

Ingredients:

  • 6 English muffins, sliced in half
  • 1 cup pizza sauce
  • 1/2 tsp. Italian seasoning
  • 1 large bag shredded mozzarella cheese
  • additional toppings (see suggestions below)

Instructions:

  1. Preheat oven to 375° and spray a baking sheet with oil or line the sheet with parchment paper.
  2. Stir the Italian seasoning into the pizza sauce.
  3. Slice each English muffin in half and place each half on the baking sheet. Spoon about 2 Tablespoons of sauce onto each of the English muffin halves before sprinkling with mozzarella cheese over them. Top with any of your favourite toppings.
  4. Place the baking sheet in the center of the oven. Bake for 10 minutes or until the cheese is melted and the pizzas are golden. Remove from the oven and allow to cool.
  5. Once the pizza are cool, place them into a large resealable freezer bag, removing the excess air before sealing. Freeze.
  6. Take out as many mini pizzas as needed. Reseal the bag and place back in the freezer. Heat English muffin pizzas in the microwave or eat cold.

English Muffin Pizza Topping Suggestions:

  • pepperoni
  • ham
  • fresh basil
  • pineapple
  • black olives
  • green olives
  • onions
  • mushrooms
  • green peppers
  • jalapēnos
  • spinach
  • cooked bacon
  • cooked sausage
  • browned ground beef
  • cooked chicken
  • capers

For the sauce, you can substitute pesto sauce or BBQ sauce if you prefer.

Other make ahead lunch ideas:

Hot Roast Beef or Ham Sandwiches

Make Ahead Mac and Cheese

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Make Ahead English Muffin Pizzas
Servings: 12 mini pizzas
Ingredients
  • 6 English muffins sliced in half
  • 1 cup pizza sauce
  • 1/2 tsp. Italian seasoning
  • 1 large bag shredded mozzarella cheese
  • additional toppings (pepperoni, pineapple, black olives, green olives, mushrooms, ham, browned ground beef, onions, green peppers, etc.)
Instructions
  1. Preheat oven to 375° and spray a baking sheet with oil or line the sheet with parchment paper.
  2. Stir the Italian seasoning into the pizza sauce.
  3. Slice each English muffin in half and place each half on the baking sheet. Spoon about 2 Tablespoons of sauce onto each of the English muffin halves before sprinkling with mozzarella cheese over them. Top with any of your favourite toppings.
  4. Place the baking sheet in the center of the oven. Bake for 10 minutes or until the cheese is melted and the pizzas are golden. Remove from the oven and allow to cool.
  5. Once the pizza are cool, place them into a large resealable freezer bag, removing the excess air before sealing. Freeze.
  6. Take out as many mini pizzas as needed. Reseal the bag and place back in the freezer. Heat English muffin pizzas in the microwave or eat cold.

French Toast Casserole – Make Ahead Freezer Breakfast

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This make ahead French Toast Casserole is great to pop in the oven for an easy weekend breakfast. It also works well to take with you to a potluck brunch. a clear glass baking dish sits on a marble countertop with chunks of cooked bread puffed up inside. The text reads "French Toast Casserole - freezer meal - brunch"I like that it’s also a good way to use leftover bread. You can use whatever type of bread you happen to have on hand in this recipe. Try it with different varieties such as white, sourdough, wheat, and rye.

Our weeks are so busy. I would like to say that our weekends are relaxing, but with so many kids, it’s not as relaxing as I’d like. Every little thing that can be done to make it easier helps though. That’s why it’s so nice to have some breakfasts like this one made ahead. I can pull one out of the freezer and have a nice weekend breakfast or brunch without having to do any work.

French Toast Casserole Recipe:

Ingredients:

  • 1 loaf of bread (about 18 slices)
  • 1/2 cup sugar (brown, white or any sweetener your prefer – I used monk fruit sweetener)
  • 1 tsp. cinnamon
  • 3/4 milk (cow’s, almond, coconut or any milk you prefer – I used cow’s milk in this recipe)
  • 2/3 cup flavoured coffee creamer (I used hazelnut, but you can use cinnamon vanilla, Irish cream or any flavoured creamer you like best)
  • 4 eggs
  • 1/4 cup butter, melted
  • 3 Tbsp. maple syrup
  • 1 tsp. vanilla extract

For serving:

  • additional maple syrup

Optional for topping:

  • 1/2 cup oats
  • cinnamon

Assembly Instructions:

  1. Cut up the bread slices to small bits.
  2. Put the bread pieces, sugar, and cinnamon in a large bowl.
  3. In another bowl, mix in all of the wet ingredients (milk, coffee creamer, eggs, melted butter, maple syrup, and vanilla).
  4. Gently pour the liquid onto the bread pieces.
  5. Fold over carefully until all of the bread has absorbed the liquid.
  6. Use a large spoon and gently transfer the wet bread into a large resealable freezer bag.
  7. Squeeze all the air out and seal. Lay flat and freeze.
  8. If you are using the oats and cinnamon topping, put that in a medium sized resealable bag and staple it to the large bag above the seal.

Cooking instructions:

  1. On the day of baking, move from freezer to fridge the night before or thaw for 30 minutes so you can pour it out of the bag into a 9×13 glass oven-friendly container.
  2. Sprinkle the oats topping and bake at 400° for 30-40 minutes, until the top is golden brown.
  3. Allow it to cool for 5-10 minutes.
  4. Pour maple syrup over the entire casserole or over individual portions when serving.

For storage:

  1. Cool completely.
  2. Put a lid on the container and save it in the fridge for 5 days.
  3. Reheat before serving.

This recipe makes 8-12 servings.

Check out some of our other delicious make ahead breakfast ideas:

On the Go Breakfast Taco Cups

Everything Bagel Breakfast Muffins

Breakfast Sausage Hand Pies

Print
French Toast Casserole
Course: Breakfast
Keyword: breakfast casserole, french toast
Ingredients
  • 1 loaf of bread about 18 slices
  • 1/2 cup sugar brown, white or any sweetener your prefer
  • 1 tsp. cinnamon
  • 3/4 milk cow's, almond, coconut or any milk you prefer
  • 2/3 cup flavoured coffee creamer I used hazelnut, but you can use cinnamon vanilla, Irish cream or any flavoured creamer you like best
  • 4 eggs
  • 1/4 cup butter melted
  • 3 Tbsp. maple syrup
  • 1 tsp. vanilla extract
For serving:
  • additional maple syrup
Optional for topping:
  • 1/2 cup oats
  • cinnamon
Instructions
Assembly Instructions:
  1. Cut up the bread slices to bite sized bits.
  2. Put the bread pieces, sugar, and cinnamon in a large bowl.
  3. In another bowl, mix in all of the wet ingredients (milk, coffee creamer, eggs, melted butter, maple syrup, and vanilla).
  4. Gently pour the liquid onto the bread pieces.
  5. Fold over carefully until all of the bread has absorbed the liquid.
  6. Use a large spoon and gently transfer the wet bread into a large resealable freezer bag.
  7. Squeeze all the air out and seal. Lay flat and freeze.
  8. If you are using the oats and cinnamon topping, put that in a medium sized resealable bag and staple it to the large bag above the seal.
Cooking instructions:
  1. On the day of baking, move from freezer to fridge the night before or thaw for 30 minutes so you can pour it out of the bag into a 9x13 glass oven-friendly container.
  2. Sprinkle the oats topping and bake at 400° for 30-40 minutes, until the top is golden brown.
  3. Allow it to cool for 5-10 minutes.
  4. Pour maple syrup over the entire casserole or over individual portions when serving.
For storage:
  1. Cool completely.
  2. Put a lid on the container and save it in the fridge for 5 days.
  3. Reheat before serving.

Spicy White Bean and Chicken Soup

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This make ahead Spicy White Bean and Chicken soup recipe uses leftover chicken. This makes it both easier and more frugal. It has a nice amount of kick to it. It’s spicy, but not overpowering.

a blue bowl filled with white beans, pieces of chicken, topped with shredded cheese and with a spoon in it sits in front of an Instant Pot, an avocado, and a small yellow bowl of shredded cheese. The text reads "Spicy White Bean and Chicken Soup -freezer meal-Instant Pot-crock pot"I love that this recipe is so versatile in that it can be cooked in either the Instant Pot, Crock Pot, or on the stovetop. This allows you to use whatever cooking method best fits your plans for that day. If you’re going to be out running around until just before eating, throwing it in the slow cooker is a great option. If you’re needing it to be ready quickly, you can choose the Instant Pot.

Spicy White Bean and Chicken Soup Recipe:

Ingredients:

  • 3 cups of leftover rotisserie chicken, diced or shredded
  • 19 oz. can of white beans, rinsed and drained
  • 2 cups of salsa verde
  • 1 tsp. cumin
  • 2 cups chicken broth
  • 1 bay leaf
  • salt and pepper to taste

For serving:

  • shredded cheese (optional)
  • avocado, diced (optional)

Assembly instructions:

  1. Place the diced or shredded chicken, beans, salsa verde, cumin, chicken broth, bay leaf, salt, and pepper in a large resealable freezer bag.
  2. Remove the excess air, seal, and freeze.

Instant Pot instructions:

  1. Remove from freezer to thaw.
  2. Dump the bag contents into the Instant Pot.
  3. Close the lid and pressure cook on high for 10 minutes.
  4. When done, manually release the pressure.
  5. Remove the bay leaf. Stir and enjoy.
  6. If desired, you can top with shredded cheese and diced avocado.

Slow cooker instructions:

  1. Remove the bag from the freezer to thaw.
  2. Place the bag contents into the Crock Pot.
  3. Cook on high for 2-3 hours or on low for 4-5 hours.
  4. Remove the bay leaf before serving.
  5. If you want, you can top the soup with shredded cheese and diced avocado.

Stovetop instructions:

  1. Thaw.
  2. Place in a large pot on the stovetop.
  3. Bring to a simmer on medium heat and then turn heat to low.
  4. Simmer for one hour, stirring occasionally, or until beans are tender and flavours are blended.
  5. Remove the bay leaf and serve, topping with shredded cheese and diced avocado if desired.

If you prefer to use dry beans as opposed to canned, you will need to soak 1 1/2 cups of dry beans in cold water for at least 8 hours first. Allow them to sit at room temperature in the water for 8 hours, then rinse and drain the beans before adding them to the rest of the ingredients.

Other freezer soup recipes:

Spinach and Sausage White Bean Soup

Stuffed Pepper Soup

Italian Wedding Soup

Print
Spicy White Bean and Chicken Soup
Course: Soup
Servings: 6 servings
Ingredients
  • 3 cups of leftover rotisserie chicken diced or shredded
  • 19 oz. can of white beans rinsed and drained
  • 2 cups of salsa verde
  • 1 tsp. cumin
  • 2 cups chicken broth
  • 1 bay leaf
  • salt and pepper to taste
For serving:
  • shredded cheese optional
  • avocado diced (optional)
Instructions
Assembly instructions:
  1. Place the diced or shredded chicken, beans, salsa verde, cumin, chicken broth, bay leaf, salt, and pepper in a large resealable freezer bag.
  2. Remove the excess air, seal, and freeze.
Instant Pot instructions:
  1. Remove from freezer to thaw.
  2. Dump the bag contents into the Instant Pot.
  3. Close the lid and pressure cook on high for 10 minutes.
  4. When done, manually release the pressure.
  5. Remove the bay leaf. Stir and enjoy.
  6. If desired, you can top with shredded cheese and diced avocado.
Slow cooker instructions:
  1. Remove the bag from the freezer to thaw.
  2. Place the bag contents into the Crock Pot.
  3. Cook on high for 2-3 hours or on low for 4-5 hours.
  4. Remove the bay leaf before serving.
  5. If you want, you can top the soup with shredded cheese and diced avocado.
Stovetop instructions:
  1. Thaw.
  2. Place in a large pot on the stovetop.
  3. Bring to a simmer on medium heat and then turn heat to low.
  4. Simmer for one hour, stirring occasionally, or until beans are tender and flavours are blended.
  5. Remove the bay leaf and serve, topping with shredded cheese and diced avocado if desired.
Recipe Notes

If you prefer to use dry beans, soak 1 1/2 cups of dry beans in cold water for at least 8 hours first. Allow them to sit at room temperature in the water for 8 hours, then rinse and drain the beans before adding them to the rest of the ingredients.