Freezer Meals 101

Less time cooking, more time living

Gingery Salsa Chicken (freezer meal)

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This gingery salsa chicken is my neighbour’s recipe that I adapted into a freezer meal. It’s got great tangy flavours. Since this is a make ahead meal, it’s a great protein to serve on busy weeknights.saucy chicken on rice next to carrots and green beans and text that reads "Gingery Salsa Chicken freezer meal"

I love recipes where you can just dump everything in the bag and you’re good to go. Our lemon mustard chicken, apple maple chicken, BBQ pulled pork, and beef dip are other great examples of dump recipes. So fast and easy!

Gingery Salsa Chicken Recipe:

Ingredients: 

  • 10-12 chicken thighs, boneless and skinless
  • 3/4 cup salsa
  • 1/3 cup liquid honey
  • 1/4 cup orange juice
  • 1/4 cup soy sauce
  • 2 Tbsp. Dijon mustard
  • 1 1/2 Tbsp. grated fresh ginger
  • 2 tsp. olive oil

For day of cooking:

  • 1 Tbsp. cornstarch
  • 2 Tbsp. water

Assembly instructions:

  1. Place chicken thighs in a large resealable freezer bag.
  2. Pour in the salsa, honey, orange juice, soy sauce, Dijon mustard, ginger, and olive oil.
  3. Squish together to combine.
  4. Remove excess air from the bag and seal. Freeze.

Cooking instructions:

  1. Thaw.
  2. Bake chicken at 400° for 40-50 minutes.
  3. Pour the sauce into a stovetop pot. Mix together the cornstarch and water in a small bowl and add the cornstarch slurry to the sauce.
  4. Heat to boiling. Stir for a few minutes while the sauce thickens.
  5. Serve the sauce over the chicken.

What to serve with Gingery Salsa Chicken:

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Gingery Salsa Chicken
Course: Main Course
Keyword: chicken
Ingredients
  • 10-12 chicken thighs boneless, skinless
  • 3/4 cup salsa
  • 1/3 cup liquid honey
  • 1/4 cup orange juice
  • 1/4 cup soy sauce
  • 2 Tbsp. Dijon mustard
  • 1 1/2 Tbsp. grated fresh ginger
  • 2 tsp. olive oil
For day of cooking:
  • 1 Tbsp. cornstarch
  • 2 Tbsp. water
Instructions
Assembly instructions:
  1. Place chicken thighs in a large resealable freezer bag.
  2. Pour in the salsa, honey, orange juice, soy sauce, Dijon mustard, ginger, and olive oil.
  3. Squish together to combine.
  4. Remove excess air from the bag and seal. Freeze.
Cooking instructions:
  1. Thaw.

  2. Bake chicken at 400° for 40-50 minutes.

  3. Pour the sauce into a stovetop pot. Mix together the cornstarch and water in a small bowl and add the cornstarch slurry to the sauce.
  4. Heat to boiling. Stir for a few minutes while the sauce thickens.
  5. Serve the sauce over the chicken.

You may also be interested in these make ahead chicken recipes:

Easy Kung Pao Chicken

Pesto Chicken and Veggies

Lemon Garlic Chicken

Hearty Hamburger Soup (freezer meal)

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Is there anything better on a cold day than homemade hamburger soup?! This soup has all your protein, barley, and veggies in one place, making it a simple family meal.bright orange bowl filled with chunky soup. Text reads "Hamburger Soup freezer meal"This hamburger soup recipe actually came about accidentally. Sometimes when my neighbour and I do our massive freezer meal marathons, we have some of our prepped ingredients left over at the end. Not wanting to have anything go to waste, we invent recipes at the end. Our Tex Mex Pasta Bake and Asian Rice Bowl are examples of recipes that came about the same way.

And now every time we are left with hamburger and vegetables, we make this hamburger soup recipe. It’s become such a staple that we often cook up extra ground beef just for this. It’s also a really economical meal.

Hearty Hamburger Soup Recipe:

  • 1 lb. browned ground beef
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup barley
  • 1 cup carrots, peeled and finely diced
  • 1/2 cup frozen peas
  • 1/2 cup celery, diced
  • 28 oz. can diced tomatoes
  • 1 tsp. thyme
  • 1 tsp. parsley
  • 1/2 tsp. pepper
  • 1 bay leaf
  • 3 cups beef broth*

*Be sure to add the beef broth last and hold the bag well while pouring to prevent spills!

Assembly instructions:

  1. Brown ground beef.
  2. Chop vegetables.
  3. Place cooked beef, vegetables, and other ingredients in a large resealable freezer bag. Be sure to add the beef broth last and hold the bag securely or have someone else hold the bag for this step so that it doesn’t spill.

Stovetop Cooking Instructions:

  1. Thaw.
  2. Heat in a large pot on stovetop over medium heat. Bring to a boil. Reduce heat and simmer for an hour.
  3. Remove the bay leaf before serving.

Crock Pot Cooking Instructions:

  1. Thaw.
  2. Cook in the slow cooker on low for 3-5 hours.
  3. Remove the bay leaf prior to serving.

Serve soup with crusty bread or buns. If you want, you can also offer a side salad as well, but it has enough vegetables to be served without a salad.

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Hearty Hamburger Soup
Course: Soup
Keyword: beef, hamburger soup, soup
Ingredients
  • 1 lb. browned ground beef
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1/2 cup barley
  • 1 cup carrots peeled and finely diced
  • 1/2 cup frozen peas
  • 1/2 cup celery diced
  • 28 oz. can diced tomatoes
  • 1 tsp. thyme
  • 1 tsp. parsley
  • 1 bay leaf
  • 1/2 tsp. pepper
  • 3 cups beef broth
Instructions
Assembly instructions:
  1. Brown ground beef.
  2. Chop vegetables.
  3. Place cooked beef, vegetables, and other ingredients in a large resealable freezer bag. Be sure to add the beef broth last and hold the bag securely or have someone else hold the bag for this step so that it doesn't spill.
Stovetop Cooking Instructions:
  1. Thaw.
  2. Heat in a large pot on stovetop over medium heat. Bring to a boil. Reduce heat and simmer for an hour.
Crock Pot Cooking Instructions:
  1. Thaw.
  2. Cook in the slow cooker on low for 3-5 hours.

You may be interested in these other make ahead soup recipes:

Enchilada Soup

Corn Chowder with Bacon

Spicy White Bean and Chicken Soup

Moist Meatloaf Muffins (freezer meal)

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Looking for a family friendly ground beef freezer meal? These moist meatloaf muffins are sure to be a hit with the whole family.muffin tin tray filled with cooked meatloaf on top. Blue plate on bottom with two meatloaf muffins and orange peppersThere’s a little parenting trick that I learned many years ago. Kids are more likely to eat anything that looks like a muffin! Thus the muffin tin meatloaf!

This cute way of serving mini meatloaf also serves another purpose as well. It allows you to take out only as many as needed. Kids can take out their own and reheat as a lunch or snack like the make ahead burritos, English muffin pizzas, or ham and cheese roll ups. This also makes them good when cooking for yourself or cooking for two.

How long to cook muffin tin meatloaf:

Cook meatloaves in a regular sized muffin tin at 425° for 23-25 minutes. If using a mini muffin tray, you’ll need to reduce the cooking time. I don’t recommend using a mini muffin tray though as it’s too easy for them to be dry or hard.

How do you freeze meatloaf?

When I make meatloaf whether it’s full sized or muffin sized, I generally cook it before freezing and then reheat it, but meatloaf can also be frozen raw and then thawed and cooked.

For meatloaf, wrap it in plastic wrap before placing it in a resealable freezer bag. For meatloaf muffins, allow them to cool before removing them from the pan and placing in a resealable freezer bag. Be sure to thaw before cooking or reheating.

Meatloaf Muffins Recipe:

Ingredients:

  • 1 1/2 lbs. lean ground beef
  • 1/2 onion, minced
  • 1/2 green pepper, finely chopped
  • 3/4 cup bread crumbs
  • 1/2 tsp. Italian seasoning
  • 1/4 cup BBQ sauce
  • 1 Tbsp. Worcestershire sauce
  • 2 Tbsp. ketchup
  • 1 Tbsp. chili sauce
  • 1 egg
  • salt, pepper
  • 1 Tbsp. parsley

Assembly instructions:

  1. Mix everything together in a bowl. I find using my hands works best. This is a great step to have the kids help out with.
  2. Grease muffin cups.
  3. Put the meat mixture into the muffin tin tray.
  4. Bake at 425° for 23-25 minutes.
  5. Cool the mini meatloaves completely before placing them in a freezer bag.
  6. Remove excess air. Seal and freeze.

Reheating instructions:

  1. Thaw. Reheat in the microwave or in the oven.
  2. You can serve it with ketchup if you want.

Print
Meatloaf Muffins
Course: Main Course
Cuisine: American
Keyword: beef, meatloaf
Ingredients
  • 1 1/2 lbs. lean ground beef
  • 1/2 onion minced
  • 1/2 green pepper finely chopped
  • 3/4 cup bread crumbs
  • 1/2 tsp. Italian seasoning
  • 1/4 cup BBQ sauce
  • 1 Tbsp. Worcestershire sauce
  • 2 Tbsp. ketchup
  • 1 Tbsp. chili sauce
  • 1 egg
  • 1 Tbsp. parsley
  • salt
  • pepper
Instructions
Assembly instructions:
  1. Mix everything together in a bowl.
  2. Grease muffin tin.
  3. Put into muffin tin tray.

  4. Bake 23-25 minutes in a 425° oven.

  5. Cool muffins completely before placing in a freezer bag. Remove excess air. Seal and freeze.

Reheating instructions:
  1. Thaw. Reheat in the microwave or in the oven.
Recipe Notes

Suggestions for hiding extra veggies in this meatloaf:

grated carrots
grated zucchini
vegetables such as broccoli, green pepper, red pepper, and/or spinach blended in the food processor 

So let’s chat about kids who will eat meatloaf (especially in muffin tin form!), but won’t eat them if they can see the vegetables in them. This recipe is great for picky eaters because it allows you to hide all those veggies. Your kids won’t even have to know how healthy they’re eating!

Suggestions for hiding extra veggies in this meatloaf:

  • grated carrots
  • grated zucchini
  • vegetables such as broccoli, onion, green pepper, red pepper, and/or spinach blended in the food processor

What to serve with your mini meatloaves:

  • raw vegetables such as carrot sticks, orange or yellow pepper slices, broccoli, cucumber, radishes
  • french fries
  • mashed potatoes
  • wilted spinach
  • sautéed mushrooms
  • green salad
  • peas
  • cooked broccoli

You may also be interested in these family friendly freezer meals:

Easy Cheesy Tater Tot Casserole

Homemade Hamburger Helper

Instant Pot Pizza Casserole

Delicious Enchilada Soup (freezer meal)

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This delicious enchilada soup can be made either in the Instant Pot or the slow cooker. It’s hearty and healthy. I’ve been on a bit of an enchilada kick lately and this is a nice recipe for keeping that same flavour profile, but changing things up a bit.

yellow bowl with creamy rose coloured soup on top and black slow cooker on bottom with chunky soup. Text reads "Enchilada Soup freezer to crock pot"I love having soups made ahead in the freezer. Whether it’s our vegetarian taco soup, homestyle chicken noodle, or Italian wedding soup, they hit the spot on a cold winter day, but they are also a great meal to cook on hot summer days without needing to turn the oven on.

This recipe is gluten free. It can fit into a variety of diets.

Soups are also a great way to stretch a dollar as they can feed many and still keep you on budget.

Enchilada Soup Recipe:

Ingredients:

3 chicken breasts, boneless and skinless
2 tsp. garlic, minced
1 tsp. chili powder
1 tsp. Worcestershire sauce
1 tsp. hot sauce
1 onion, chopped
1 red pepper, chopped
19 oz. can black beans, rinsed and drained
12 oz. can kernel corn (not drained)
2 cups enchilada sauce
4 cups chicken broth
salt
pepper

for cooking day:

1/2 cup heavy cream
1/2 cup sour cream
2 cups cheddar cheese, shredded

Assembly instructions:

  1. Put everything except for the cream, sour cream, and cheddar cheese in a freezer bag.
  2. Remove excess air. Seal and freeze.

Slow Cooker Cooking instructions:

  1. Thaw.
  2. Cook for 4-6 hours on low in the Crock Pot.
  3. Shred the chicken.
  4. Add the cream, sour cream, and shredded cheese in the last 10 minutes of cooking.
  5. If you want, you can serve with tortilla strips and cilantro.

Instant Pot Cooking instructions:

  1. Thaw.
  2. Dump bag ingredients in the Instant Pot. Seal.
  3. Cook on manual for 20 minutes.
  4. Use quick release.
  5. Stir in the cream, sour cream, and shredded cheese.
  6. Serve with tortilla strips and cilantro if desired.

If you want, you can top this with shredded cheddar cheese or cubed avocado. Personally, I’m partial to avocado. Serve this soup with a side of bread or buns to create a complete meal.

Print
Enchilada Soup
Course: Main Course, Soup
Keyword: enchilada soup, soup
Ingredients
  • 3 chicken breasts boneless and skinless
  • 2 tsp. garlic minced
  • 1 tsp. chili powder
  • 1 tsp. Worcestershire sauce
  • 1 tsp. hot sauce
  • 1 onion chopped
  • 1 red pepper chopped
  • 19 oz. can black beans rinsed and drained
  • 12 oz. can kernel corn not drained
  • 2 cups enchilada sauce
  • 4 cups chicken broth
  • salt
  • pepper
for cooking day:
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 2 cups cheddar cheese shredded
Instructions
Assembly instructions:
  1. Put everything except for the cream, sour cream, and cheddar cheese in a freezer bag.
  2. Remove excess air. Seal and freeze.
Slow Cooker Cooking instructions:
  1. Thaw.
  2. Cook for 4-6 hours on low in the Crock Pot.
  3. Shred the chicken.
  4. Add the cream, sour cream, and shredded cheese in the last 10 minutes of cooking.
  5. Serve with tortilla strips and cilantro (optional).
Instant Pot Cooking instructions:
  1. Thaw.
  2. Dump bag ingredients in the Instant Pot. Seal.
  3. Cook on manual for 20 minutes.
  4. Use quick release.
  5. Stir in the cream, sour cream, and shredded cheese.
  6. Serve with tortilla strips and cilantro (optional).

Check out some of our other make ahead soup recipes:

Vegetarian Taco Soup

Homemade Chicken Noodle Soup

Spinach and Sausage White Bean Soup

Ham and Cream Cheese Roll Ups (make ahead lunch)

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For years, I homeschooled all my kids so I didn’t fully realize the struggle of school lunches. Now that most of my kids are in school, trying to pack lunches is a pain. Especially for a certain child who refuses to take sandwiches! Thus the need for these ham and cheese roll ups. clear bag with 18 rolls. Text reads "freeze ahead Ham & Cheese Roll Ups"Out of complete desperation, I’ve come up with some recipes over the years that can be made ahead and frozen. That way, they can pack their own lunches by pulling things out of the freezer. I keep it stocked with Beef and Bean Burritos, Corn Dog Mini Muffins, English Muffin Pizzas, Granola Bars, and these ham and cheese tortilla roll ups.

Ham and Cheese Roll Ups Recipe:

Ingredients:

  • flour tortillas (burrito size)
  • 8 oz. pack cream cheese
  • slices of deli ham (2 or 3 per tortilla)

Assembly instructions:

  1. Spread a layer of cream cheese on each flour tortilla.
  2. Place two or three pieces of deli ham on top.
  3. Roll the tortilla up tightly.
  4. Slice in thirds.
  5. Place in a resealable freezer bag. Remove excess air, seal, and freeze.
  6. Take out as many as needed and reseal the bag again to keep the others frozen. Thaw before eating cold.

Variations:

You can use deli turkey slices in place of the ham. If adding turkey instead of ham, you can also mix some dried cranberries in with the cream cheese.

Use white flour tortillas or change things up by making these on whole wheat, spinach, multi-grain, sundried tomato, cheese, pesto, or rye tortillas. We have found that rice flour and corn tortillas do not roll nicely enough to make these.

Print
Ham and Cheese Roll Ups
Course: Snack
Keyword: lunch, snack
Ingredients
  • 8-12 flour tortillas burrito size
  • 8 oz. pack cream cheese
  • slices deli ham 2 or 3 per tortilla
Instructions
  1. Spread a layer of cream cheese on each flour tortilla.
  2. Place two or three pieces of deli ham on top.
  3. Roll the tortilla up tightly.
  4. Slice in thirds.
  5. Place in a resealable freezer bag. Remove excess air, seal, and freeze.
  6. Take out as many as needed and reseal the bag again to keep the others frozen. Thaw before eating cold.

You may also be interested in some of these other make ahead snacks:

Corn Dog Mini Muffinsa clear plastic bag is filled with small yellow corn muffins with a chunk of hot dog visible in the middle. The text reads "perfect for school lunches! Corn Dog Mini Muffins"

Homemade Granola Bars

Scrambled Egg Bites