Freezer Meals 101

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Freezer Meal Side Dishes

Mexican Cornbread Muffins

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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:

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

Dr. Pepper Baked Beans (Freezer Meal)

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These Dr. Pepper baked beans can be served as a side dish or as a main course. With only 5 ingredients, this is an easy recipe. Make it ahead as a freezer meal or serve immediately.

Dr. Pepper may be a popular carbonated beverage to some (or “pop” as we call it here in Canada!), but it’s also an ingredient I like to use in cooking. We have our Dr. Pepper Pulled Pork and our Dr. Pepper Crockpot Ribs. The pop tenderizes the protein and also gives it such a nice flavor. If you’re really a fan, you can even make Dr. Pepper Cake! cast iron skillet with beans, onions, bacon, sauce and text that reads "Dr. Pepper Baked Beans" #freezermeals101 #bakedbeans #drpepper #drpepperbakedbeansThese baked beans are a great dish to take to a summer potluck or BBQ. This is a stick-to-your-ribs kind of dish, so is also great for camping.

Dr. Pepper Baked Beans Recipe:

Ingredients:

  • 28 oz. can baked beans
  • 4 slices bacon, cooked and crumbled
  • 1/2 medium onion, chopped
  • 1/4 cup brown sugar
  • 1/4 cup Dr. Pepper

Assembly instructions:

  1. Combine baked beans, cooked and crumbled bacon, chopped onion, and brown sugar.
  2. Add 1/4 cup Dr.Pepper.
  3. Mix well.
  4. Pour into a large resealable freezer bag. Remove excess air. Seal and freeze. (If you want to save on clean-up, you can just pour everything directly into the bag and squish it to combine before sealing.)collage of steps to make Dr Pepper baked beans, ingredients and assemly

Cooking instructions:

  1. Thaw.
  2. Pour into a 2-quart baking dish.
  3. Bake, uncovered for 1 hour at 350° or until bubbly.
  4. Serve.

collage of ingredients to make Dr Pepper baked beans and beans in an iron skillet

Print
Dr. Pepper Baked Beans
Course: Main Course, Side Dish
Keyword: baked beans, Dr Pepper
Servings: 4
Calories: 205 kcal
Ingredients
  • 28 oz. can baked beans
  • 4 slices bacon cooked and crumbled
  • 1/2 medium onion chopped
  • 1/4 cup brown sugar
  • 1/4 cup Dr. Pepper
Instructions
Assembly instructions:

  1. Combine baked beans, cooked and crumbled bacon, chopped onion, and brown sugar.

  2. Add 1/4 cup Dr.Pepper.
  3. Mix well.

  4. Pour into a large resealable freezer bag. Remove excess air, seal, and freeze.

Cooking instructions:
  1. Thaw.
  2. Pour into a 2 quart baking dish.
  3. Bake, uncovered for 1 hour at 350° or until bubbly.
  4. Serve.

Check out these other make-ahead side dishes:

Freezer Garlic Breadloaf of garlic bread all sliced up

Honey Maple Glazed Carrotscollage of honey maple glazed carrots in freezer bags

Old Fashioned Southern Cornbreadpiece of old fashioned southern cornbread with syrup being poured onto it

Good Old Fashioned Southern Cornbread Recipe

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Who doesn’t like good old-fashioned cornbread? Whether you are looking for a side dish for your next dinner or holiday feast or wanting to eat cornbread for cornbread’s sake, you’ve come to the right place! This skillet Southern cornbread is everything you’re looking for.

You can serve this on its own, deliciously drizzled with honey or alongside dishes like chili, soups, stews, baked beans, or pulled pork. a triangle shaped piece of cornbread on white plate with honey drizzling down on it and text that reads "Good Old Fashioned Southern Cornbread" #freezermeals101 #southerncornbread

Can you freeze cornbread?

Cornbread freezes beautifully! Wrap the cornbread tightly in plastic wrap and place in a large freezer bag. Seal and freeze. It lasts 3-4 months in the freezer. Reheat or serve at room temperature.

If you want to be able to take out individual pieces, then slice the cornbread before wrapping and freezing. close up of syrup being poured onto old fashioned southern cornbread

What’s another name for cornbread?

Now I didn’t grow up in the South, so I’m sure there are some stories behind these names but most of them just sound funny to me! Cornbread is also called Journey Cakes, Hoe Cakes, Johnnycake, Spoonbread, Corn Pone, and Indian Pone.

Corn Dodgers or Hush Puppies are basically when cornbread is made in a ball or fritter shape.

Skillet Southern Cornbread Recipe:

Ingredients:

  • 1 cup self-rising cornmeal
  • 1 cup flour
  • ¼ cup sugar
  • ½ tsp. baking soda
  • 1 ¼ cup buttermilk
  • ½ cup butter, melted
  • 2 eggs
  • ¼ to ½ cup vegetable or olive oil

collage of southern cornbread on a plate with jelly at the side and with syrup being poured onto itInstructions:

  1. Preheat oven to 400°. Pour the oil into an 8-inch cast-iron skillet and place it in the oven to heat.
  2. In a large bowl, whisk together cornmeal, flour, sugar, and baking soda.
  3. In a medium bowl, whisk together the buttermilk, melted butter, and eggs until well blended.
  4. Stir together the wet ingredients with the dry ingredients. The mixture will be somewhat thick.
  5. Carefully remove the skillet from the oven and add the batter to the skillet.
  6. Immediately return the skillet to the oven and bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove from the oven.
  8. Cover the skillet with a plate and flip the cornbread onto the plate. Cut into wedges.
  9. Serve warm or allow to cool and wrap in plastic wrap before placing in a freezer bag and freezing until needed.

It’s so nice to have a few of these in the freezer so that you always have it ready to serve as a side dish for your weeknight meal or holiday dinner such as Thanksgiving. If you want to get creative, you can even use this recipe to create cornbread stuffing.

What goes with cornbread?

Print
Good Old Fashioned Southern Cornbread
Course: Side Dish
Keyword: cornbread
Servings: 12 pieces
Calories: 226 kcal
Ingredients
  • 1 cup self-rising cornmeal
  • 1 cup flour
  • 1/4 cup sugar
  • 1/2 tsp baking soda
  • 1 1/4 cup buttermilk
  • 1/2 cup butter
  • 2 eggs
  • 1/4-1/2 cup vegetable or olive oil
Instructions

  1. Preheat oven to 400°. Pour the oil into an 8-inch cast-iron skillet and place it in the oven to heat.

  2. In a large bowl, whisk together cornmeal, flour, sugar, and baking soda.

  3. In a medium bowl, whisk together the buttermilk, melted butter, and eggs until well blended.

  4. Stir together the wet ingredients with the dry ingredients. The mixture will be somewhat thick.

  5. Carefully remove the skillet from the oven and add the batter to the skillet.

  6. Immediately return the skillet to the oven and bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean.

  7. Remove from the oven.

  8. Cover the skillet with a plate and flip the cornbread onto the plate. Cut into wedges.

  9. Serve warm or allow to cool and wrap in plastic wrap before placing in a freezer bag and freezing until needed.

Recipe Notes

It’s so nice to have a few of these in the freezer so that you always have it ready to serve as a side dish for your weeknight meal or holiday dinner such as Thanksgiving. If you want to get creative, you can even use this recipe to create cornbread stuffing.

Check out these other make-ahead side dishes:

Honey Maple Glazed Carrotscollage of honey maple glazed carrots in freezer bagsMake Ahead Rice Pilafclose up of rice pilaf in a blue bowl

Make-Ahead Mac and Cheeseclose up of a raised fork over a plate with mac and cheese

Buffalo Ranch Cauliflower and Broccoli Freezer Side Dish

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It is so nice to be able to pull a side dish out of the freezer. More and more, I’m finding that I am making sides when we do our freezer meal sessions. This Buffalo Ranch Cauliflower and Broccoli recipe is simple, yet handy to have.

This side dish is low carb, keto-friendly, and gluten-free. My husband is on a keto diet on and off, so I’m always on the lookout for keto recipes like our Lemon Mustard Chicken, Tequila Lime Shrimp, and Instant Pot Bone Broth. It’s nice to have these vegetables that can easily go with those meals.

roasted broccoli and cauliflower are on a blue plate with fish and white rice with text that reads "Buffalo Broccoli and Cauliflower make ahead side dish" #freezermeals101 #ketovegetables #ketofreezermeal #broccolicauliflower #makeahead

Even though this recipe uses hot sauce, the end result isn’t very spicy because it’s offset by the Ranch. This makes it a bit more kid-friendly…that is of course if you can get your kids to eat broccoli and cauliflower!

When our kids were younger, we called them “trees” and “winter trees”. That seems to go over a bit better. They actually seemed to want to eat their “mini trees”, well, until after that first bite anyway!

Buffalo Ranch Broccoli and Cauliflower Recipe:

Ingredients:

  • 3 1/2 cups each cauliflower and broccoli florets (fresh or frozen)
  • 2-3 Tbsp. Frank’s Red Hot sauce
  • 2 Tbsp. olive oil
  • 3 Tbsp. dry Ranch dressing mix

Assembly instructions:

  1. In a large bowl, toss the cauliflower and broccoli with the hot sauce, olive oil, and dry dressing mix.
  2. When the vegetables are well coated, spread them out in a single layer on a baking sheet. Freeze for about 45 minutes and then transfer them into a large resealable bag*. Remove the excess air and freeze.

*Pro-tip: We like to buy the broccoli and cauliflower frozen in resealable bags from the store. That way, after we assemble this dish, we can put the vegetables back into those same bags, reseal, and store them in the freezer. From the outside, it will just look like a bag of frozen broccoli and cauliflower, but it will already be seasoned and ready to cook. You can label it with a permanent marker if you want. I like reusing the bags because it creates less waste.

collage of buffalo ranch cauliflower and broccoli side dish on a plate as well as served with meat and riceCooking instructions:

  1. Preheat the oven to 425°. Line a baking sheet with parchment paper.
  2. Place the frozen broccoli and cauliflower in a single layer on top.
  3. Bake for 10 minutes. Flip the vegetables over and place them back in the oven for another 20 minutes.
  4. Serve beside your favorite main dishes or as a potluck side dish.close up of buffalo ranch cauliflower and broccoli side with rice and fish

What to serve the buffalo broccoli and cauliflower with:

Print
Buffalo Ranch Cauliflower and Broccoli
Prep Time
5 mins
Cook Time
20 mins
 
Course: Side Dish
Keyword: broccoli and cauliflower, buffalo cauliflower
Servings: 4
Calories: 83 kcal
Ingredients
  • 3 1/2 cups each cauliflower and broccoli florets fresh or frozen
  • 2-3 Tbsp. Frank's Red Hot sauce
  • 2 Tbsp. olive oil
  • 3 Tbsp. dry Ranch dressing mix
Instructions
Assembly instructions:

  1. In a large bowl, toss the cauliflower and broccoli with the hot sauce, olive oil, and dry dressing mix.

  2. When the vegetables are well coated, spread them out in a single layer on a baking sheet. Freeze for about 45 minutes and then transfer them into a large resealable bag*. Remove the excess air and freeze.

Cooking instructions:

  1. Preheat the oven to 425°. Line a baking sheet with parchment paper.

  2. Place the frozen broccoli and cauliflower in a single layer on top.

  3. Bake for 10 minutes. Flip the vegetables over and place them back in the oven for another 20 minutes.

  4. Serve beside your favourite main dishes or as a potluck side dish.

Recipe Notes

*Pro-tip: We like to buy the broccoli and cauliflower frozen in resealable bags from the store. That way, after we assemble this dish, we can put the vegetables back into those same bags, reseal, and store them in the freezer. From the outside, it will just look like a bag of frozen broccoli and cauliflower, but it will already be seasoned and ready to cook. You can label it with a permanent marker if you want. 

Check out these other make-ahead side dishes:

Garlic Breadclose up of a loaf of garlic bread sliced up on foil

Honey Maple Glazed Carrotscollage of honey maple glazed carrots being put in freezer bags

Rice Pilafclose up of rice pilaf in a bowl

Make Ahead Mac and Cheese

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Who doesn’t love a good mac and cheese?! It’s the ultimate comfort food. But sometimes after a hard day when the craving hits, I don’t have it in me to actually cook. That’s what’s so awesome about this Make-Ahead Mac and Cheese! It’s ready to go whenever you need it.

I suggest making several of these recipes at once. That way, it’s the same amount of work, but you’ll have several in the freezer ready for whenever that mac and cheese craving hits. a baking dish with cheesy baked macaroni and cheese in it and one scoop missing while a blue plate is filled with macaroni and cheese nearby with a fork on the side of the plate. The text reads "Make Ahead Mac and Cheese" #makeahead #freezermeals101 #macandcheese All of my kids love macaroni and cheese which is another reason that I like having some of these in the freezer ready to go.

Around here, we eat mac and cheese as a meal (with loads of hot sauce!), but you can also serve this as a side dish.

Make-Ahead Mac and Cheese Recipe:

  • 8 oz. cheddar cheese, shredded
  • 8 oz. Monterey Jack cheese, shredded 
  • 1 1/2 cups macaroni noodles, cooked
  • 5 Tbsp. butter 
  • 3 Tbsp. flour
  • 2 cups milk
  • 1 tsp. salt
  • 1 tsp. pepper

Assembly instructions:

  1. In a large skillet, melt 3 Tbsp. butter.
  2. Add the flour and stir over medium heat until the mixture is lightly browned.
  3. Pour in the milk and whisk.
  4. Add the salt and pepper and cook over medium heat until the sauce thickens and starts to bubble.
  5. Slowly stir in both types of cheese (saving a little bit of the cheese to sprinkle on top later) and the last 2 Tablespoons of butter, then whisk until smooth and melted.
  6. Add the noodles once the cheeses have melted and mixed well. 
  7. Pour into a foil baking dish or a large resealable freezer bag. Sprinkle the remaining cheese on top. If using a foil dish, top with two layers of aluminum foil. If using a freezer bag, remove excess air and seal.
  8. Freeze.

collage of steps to putting together mac and cheese freezer meal and baking it

Cooking instructions:

  1. Take tray or bag out of the freezer. Thaw.
  2. Preheat oven to 350°.
  3. Bake in an oven-safe baking dish for 20 minutes or until golden brown.
  4. Serve and enjoy! 

Check out some of our other make-ahead pasta dishes:

Chicken and Broccoli Alfredo Bake

close up of chicken and broccoli Alfredo bake with cheese on top Irresistible Chicken Pasta Bakeclose up of chicken pasta bake garnished with herbs

Instant Pot Pizza Casseroleclose up of pizza casserole with with cheese on top

Print
Make Ahead Mac and Cheese Recipe
Course: Main Course, Side Dish
Cuisine: American
Keyword: mac and cheese, macaroni and cheese
Servings: 4
Calories: 767 kcal
Ingredients
  • 8 oz. cheddar cheese shredded
  • 8 oz. Monterey Jack cheese shredded
  • 1 1/2 cups macaroni noodles cooked
  • 5 Tbsp. butter
  • 3 Tbsp. flour
  • 2 cups milk
  • 1 tsp. salt
  • 1 tsp. pepper
Instructions
Assembly instructions:

  1. In a large skillet, melt 3 Tbsp. butter.

  2. Add the flour and stir over medium heat until the mixture is lightly browned.

  3. Pour in the milk and whisk.

  4. Add the salt and pepper and cook over medium heat until the sauce thickens and starts to bubble.

  5. Slowly stir in both types of cheese (saving a little bit of the cheese to sprinkle on top later) and the last 2 Tablespoons of butter, then whisk until smooth and melted.

  6. Add the noodles once the cheeses have melted and mixed well.

  7. Pour into a foil baking dish or a large resealable freezer bag. Sprinkle the remaining cheese on top. If using a foil dish, top with two layers of aluminum foil. If using a freezer bag, remove excess air and seal.

  8. Freeze.
Cooking instructions:

  1. Take tray or bag out of the freezer. Thaw.

  2. Preheat oven to 350°.

  3. Bake in an oven safe baking dish for 20 minutes or until golden brown.

  4. Serve and enjoy!