Freezer Meals 101

Less time cooking, more time living

Spicy Slow Cooker Chicken Poblano

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No one will ever guess that this slow cooker spicy chicken poblano is actually a freezer meal! The flavours are fresh. There is a nice kick to it and the spiciness can be adjusted to your tastes.

Spicy Poblano Chicken in the Slow Cooker (no one will ever guess that it's a freezer meal!) #freezermeals101 #freezercooking #crockpotrecipes #makeaheadmeals #slowcookerrecipesThis recipe is keto friendly (low carb, no sugar) and gluten free if served on cauliflower rice. You can adjust the spiciness of this dish by the heat of the salsa you use and the cheese you choose to top it with.

Spicy Slow Cooker Chicken Poblano:

  • 3 lbs. chicken breasts, boneless, skinless
  • 2 poblano peppers, sliced lengthwise
  • 1 clove garlic, minced
  • 14 oz. jar medium or spicy salsa
  • 1 lime
  • 1 1/2 cups shredded taco or tex mex cheese blend
  • dash of salt and pepper

For cooking day:

  • 1/3 cup water

Assembly instructions:

  1. Slice the poblano peppers in long slices.
  2. Place the chicken breasts in a large resealable freezer bag or a reusable silicone freezer bag. Take out any excess air and seal the bag.
  3. Add the pepper slices, juice of the lime, the minced garlic, the jar of salsa, and salt and pepper.
  4. Place the shredded cheese in a medium sized freezer bag, seal and staple it (above the seal) to the other bag. Freeze.

Slow Cooker cooking instructions:

  1. Take the poblano chicken meal out of the freezer to thaw.
  2. Dump the contents of the large bag (chicken and pepper mixture) into the crock pot.
  3. Add 1/3 cup water.
  4. Set the slow cooker to low and cook for 4-6 hours.
  5. Top with the shredded cheese and replace the lid for 10 minutes to allow cheese to melt.
  6. Serve over rice.

What is a poblano pepper?

When it’s dried, the poblano pepper is called an ancho chile. For this recipe, you’ll be using the fresh version of poblano peppers.

Poblano peppers are on the milder side on the Scoville scale that measures the spiciness of peppers. They range between a 1,000 Scoville heat units to 1,500. For contrast sake, jalapeño peppers rate between 2,500 to 10,000 Scoville heat units.

While the poblano pepper is considered quite mild, you can occasionally get one that’s quite hot. Like most peppers, there can be quite a range.

You can find other freezer to crock pot recipes in our Slow Cooker Freezer Meal Plans. You’ll not only get the recipes, but also shopping lists, prep lists, and printable labels to take the guesswork out of weeknight meals. 

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Spicy Slow Cooker Chicken Poblano
Course: Main Course
Ingredients
  • 3 lbs. chicken breasts boneless, skinless
  • 2 poblano peppers sliced lengthwise
  • 1 clove garlic minced
  • 14 oz. jar medium or spicy salsa
  • 1 lime
  • 1 1/2 cups shredded taco or tex mex cheese blend
  • dash of salt and pepper
For cooking day:
  • 1/3 cup water
  • fresh cilantro for garnish (optional)
Instructions
Assembly instructions:
  1. Slice the poblano peppers in long slices.
  2. Place the chicken breasts in a large resealable freezer bag or a reusable silicone freezer bag. Take out any excess air and seal the bag.
  3. Add the pepper slices, juice of the lime, the minced garlic, the jar of salsa, and salt and pepper.
  4. Place the shredded cheese in a medium sized freezer bag, seal and staple it (above the seal) to the other bag. Freeze.
Slow Cooker cooking instructions:
  1. Take the poblano chicken meal out of the freezer to thaw.
  2. Dump the contents of the large bag (chicken and pepper mixture) into the crock pot.
  3. Add 1/3 cup water.
  4. Set the slow cooker to low and cook for 4-6 hours.
  5. Top with the shredded cheese and replace the lid for 10 minutes to allow cheese to melt.

  6. If desired, top with chopped fresh cilantro. Serve over rice.

Find other tasty make ahead crock pot meals:

Beefy Rice Slow Cooker Casserole Slow Cooker Beef Curry Salsa Verde Chicken Tacos 

Dill Salmon Freezer Meal

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The pictures of this Dill Salmon don’t do it justice. It is flaky and flavourful and delicious. It is one of our favourite freezer meals. You won't believe this Dill Salmon is a Freezer Meal! #freezermeals101 #freezercooking #makeaheadmeals #salmon #easyrecipes #yum

This is so incredibly fast to put together. It bakes in less than half an hour, making it such an easy recipe. If you are new to freezer meals, this is a great one to start with.

Our nickname for this one is Salmon Dilly. I’m not sure where the name came from, but it’s stuck. When I say that we’re having Salmon Dilly for supper, everyone knows what I mean.

Dill Salmon Recipe:

  • 1 1/2 lbs. salmon fillets (pin bones removed)
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 Tbsp. dried dill
  • 3 cloves garlic, minced
  • 1/4 cup lemon juice

Assembly instructions:

    1. Place the salmon in a large resealable freezer bag or a reusable silicone bag.
    2. In a small bowl, combine the other ingredients.
    3. Pour in the bag and squish around to coat the salmon.
    4. Remove excess air from the bag, seal and freeze.

Cooking instructions:

  1. Thaw.
  2. Bake in a 350° oven for 25 minutes on a foil lined cookie sheet.

Using tin foil on the baking sheet makes clean up a breeze!

Side Dish Ideas for Salmon:

This Dill Salmon recipe is included in our More Family Favourites Freezer Meal Plan. Along with other easy recipes, it also includes printable shopping lists and labels. 

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Dill Salmon Recipe
Ingredients
  • 1 1/2 lbs. salmon fillets pin bones removed
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 Tbsp. dried dill
  • 3 cloves garlic minced
  • 1/4 cup lemon juice
Instructions
Assembly instructions:
  1. Place the salmon in a large resealable freezer bag or a reusable silicone bag.
  2. In a small bowl, combine the other ingredients.
  3. Pour in the bag and squish around to coat the salmon.
  4. Remove excess air from the bag, seal and freeze.
Cooking instructions:
  1. Thaw. Bake in a 350° oven for 25 minutes on a foil lined cookie sheet.

BBQ Beans Instant Pot (Freezer Friendly)

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This BBQ Beans Instant Pot recipe is freezer friendly. It’s a very hearty meal that hits the spot after a long day.

Instant Pot BBQ Baked Beans that are freezer friendly #freezermeals101 #beans #easyfamilymealsThese BBQ baked beans make you feel like you’ve just come in from the ranch after herding cattle. They have that cowboy meal feel to them. While I haven’t ridden horseback in years, there’s no reason I can’t eat as if I do!

BBQ Beans Instant Pot Recipe:

1 lb. lean ground beef
2 Tbsp. olive oil
2 cans spicy red chili or kidney beans
1 onion, chopped
2 cloves garlic, diced or minced
1 cup BBQ sauce
1 cup ketchup
1/4 cup Worcestershire sauce*
1 Tbsp. hot sauce (your favourite brand)

*To make this recipe gluten free, use gluten free Worcestershire sauce.

Instructions:

  1. Set your Instant Pot to the Sauté function. Add the olive oil and allow to warm up.
  2. Stir in the garlic and onions and cook 2-3 minutes or until garlic is fragrant.
  3. Add the ground beef and cook until it is no longer pink, mixing with a wooden spoon.
  4. Pour in the hot sauce, Worcestershire sauce, and ketchup.
  5. Add BBQ sauce to the Instant Pot.
  6. Next, add the beans and give everything a quick mix.
  7. Close and lock the lid on the Instant Pot and ensure the vent is closed. Set Instant Pot to 10 minutes.
  8. After the 10 minutes, allow the pressure to release naturally for another 10 minutes. Open the vent to release the remaining pressure.

making BBQ beans in the Instant PotFreezer instructions:

  1. Follow the directions above. Allow the beans to cool slightly before putting them into a large resealable freezer bag or into a few medium sized ones. If you prefer, you can use reusable silicone bags.
  2. Remove the excess air, seal, and freeze.
  3. Take the bag out of the freezer to thaw. Reheat in the microwave or in a pot on the stovetop.

If you want, you can top the beans with sour cream, grated cheese, and green chilies. You can also serve with extra hot sauce if you like things spicy.

If you’re looking for Instant Pot freezer meals, you can find more along with printable labels and shopping lists in our Instant Pot Freezer Meal Plan. Other meals you may enjoy:

Tex Mex Pasta Bake Sausage and Peppers 

Rustic Beef Stew 

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BBQ Beans Instant Pot Recipe
Ingredients
  • 1 lb. lean ground beef
  • 2 Tbsp. olive oil
  • 2 cans spicy red chili or kidney beans
  • 1 onion chopped
  • 2 cloves garlic diced or minced
  • 1 cup BBQ sauce
  • 1 cup ketchup
  • 1/4 cup Worcestershire sauce*
  • 1 Tbsp. hot sauce your favourite brand
Instructions
Instructions:
  1. Set your Instant Pot to the Sauté function. Add the olive oil and allow to warm up.
  2. Add the garlic and onions and cook 2-3 minutes or until garlic is fragrant.
  3. Add the ground beef and cook until it is no longer pink, mixing with a wooden spoon.
  4. Pour in the hot sauce, Worcestershire sauce, and ketchup.
  5. Add BBQ sauce to the Instant Pot.
  6. Next, add the beans and give everything a quick mix.
  7. Close and lock the lid on the Instant Pot and ensure the vent is closed. Set Instant Pot to 10 minutes.
  8. After the 10 minutes, allow the pressure to release naturally for another 10 minutes. Open the vent to release the remaining pressure.
Freezer instructions:
  1. Follow the directions above. Allow the beans to cool slightly before putting them into a large resealable freezer bag or into a few medium sized ones. If you prefer, you can use reusable silicone bags.
  2. Remove the excess air, seal, and freeze.
  3. Take the bag out of the freezer to thaw. Reheat in the microwave or in a pot on the stovetop.
Recipe Notes

*To make this recipe gluten free, use gluten free Worcestershire sauce.

Instant Pot Chicken Paprikash Stew

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Introducing Chicken Paprikash Stew. If you haven’t tried Paprikash chicken before, you’re about to meet your new favourite comfort food!
Paprikash Chicken Stew in the Instant Pot #instantpotmeals #instantpotrecipes #freezermeals101 #paprikash #chickenstew #chickenrecipes The flavours in this are warm and homey. This feels like the kind of dish that your aunt or grandma would have made for you when you were growing up. It’s the kind of meal you want to sit down with on a cold winter day.

And it takes almost no time at all for this to cook because it’s an Instant Pot recipe. While Instant Pot doesn’t truly mean “instant” (I know. I was disappointed too!), it’s pretty darn close! You can have dinner on the table in less than 20 minutes.

Trying new recipes is always a gamble, but I think that if you like chicken stew and you like the taste of paprika, you’re going to love this Paprikash chicken stew!

What is chicken paprikash?

As I am not Hungarian, I wondered the same thing myself when I first heard the term! The dish originates in Hungary. It’s name (Paprikás Csirke) literally translates into Paprika Chicken. The colour of the dish comes from the main spice which is paprika, so the name is perfectly logical once you understand the translation.

Chicken Paprikash Stew Recipe:

Ingredients:

  • 1 Tbsp. olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced or chopped
  • 3 chicken thighs, boneless, skinless
  • 2 red or orange peppers, chopped
  • 2 Tbsp. paprika
  • salt and pepper to taste
  • 1 1/2 cups water or chicken stock
  • 1 Tbsp. tomato paste
  • 2 Tbsp. sour cream*
  • optional: parsley for garnish
  • optional: extra sour cream for serving

Assembly instructions:

  1. Place the oil in the Instant Pot and select the Sauté setting.
  2. Add the chopped onion and sauté for 2 minutes, then add the garlic for 1 minute more.
  3. Turn off the sauté setting and add the thighs, peppers and seasonings. (here’s where that all important paprika comes in!)
  4. In a medium mixing bowl, stir the tomato paste and sour cream into the broth or water before adding them all to the Instant Pot.
  5. Secure the lid and select the “Soup/Stew” setting for 10 minutes.
  6. Natural release.
  7. Shred the chicken with two forks.

Serve the chicken paprikash stew in bowls with a dollop of sour cream or alongside some mashed potatoes.

*You can substitute greek yogurt for the sour cream if you prefer.

Make Ahead Instructions:

This meal is freezer friendly. Transfer the cooked chicken paprikash into a freezer safe container or large resealable freezer bag. Remove the excess air and seal before freezing. On cooking day, thaw and reheat on the stovetop or in the microwave.

While this dish is freezer friendly, you can find actual freezer to Instant Pot recipes along with shopping lists and printable labels in our Instant Pot Freezer Meal Plan. 

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Instant Pot Chicken Paprikash Stew
Course: Main Course
Cuisine: Hungarian
Keyword: chicken, paprikash, stew
Ingredients
  • 1 Tbsp. olive oil
  • 1 onion chopped
  • 3 cloves garlic minced or chopped
  • 3 chicken thighs boneless, skinless
  • 2 red or orange peppers chopped
  • 2 Tbsp. paprika
  • salt and pepper to taste
  • 1 1/2 cups water or chicken stock
  • 1 Tbsp. tomato paste
  • 2 Tbsp. sour cream*
  • optional: parsley for garnish
  • optional: extra sour cream for serving
Instructions
  1. Place the oil in the Instant Pot and select the Sauté setting.
  2. Add the chopped onion and sauté for 2 minutes, then add the garlic for 1 minute more.
  3. Turn off the sauté setting and add the thighs, peppers and seasonings. (here's where that all important paprika comes in!)
  4. In a medium mixing bowl, stir the tomato paste and sour cream into the broth or water before adding them all to the Instant Pot.
  5. Secure the lid and select the "Soup/Stew" setting for 10 minutes.
  6. Natural release.
  7. Shred the chicken with two forks.
  8. Serve the chicken paprikash stew in bowls with a dollop of sour cream or alongside some mashed potatoes.
Recipe Notes

*You can substitute greek yogurt for the sour cream if you prefer.

Make Ahead Instructions: This meal is freezer friendly. Transfer the cooked chicken paprikash into a freezer safe container or large resealable freezer bag. Remove the excess air and seal before freezing. On cooking day, thaw and reheat on the stovetop or in the microwave.

Our other Instant Pot meals may interest you as well:

Instant Pot Pizza Casserole Instant Pot Pork or Chicken Shawarma Butter Chicken in the Instant Pot Make-ahead Instant Pot Butter Chicken

Irresistible Chicken Pasta Bake

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Oh my goodness! This yummy, cheesy chicken pasta bake just screams “comfort food”! It’s hearty and delicious. It’s bound to be a big hit with the kids too.

Chicken Pasta Bake #pastarecipes #easyfamilymeals #makeahead #freezermeals101 #freezermeals #cookingaheadI especially like to have a few pasta bakes stocked in the freezer during the winter. They are perfect for a cold day. I stock a few lasagnas, a couple of Tex Mex Pasta Bakes, a macaroni and cheese or two, and some of these irresistible chicken pasta bakes.

Chicken Pasta Bake Recipe:

  • 1 jar pasta sauce (use your favourite type)
  • 1 bag egg noodles
  • 2 large chicken breasts, boneless and skinless
  • 2 cups of shredded mozzarella cheese
  • 1 stem of rosemary*, minced
  • 1 stem of thyme*, minced
  • seasoning salt
  • 1 tsp. cooking oil

*Note that if you absolutely cannot find fresh rosemary or thyme, you can use dried, but it really does enhance the flavour of this dish to use the fresh herbs.

Instructions:

  1. Preheat the oven to 375° (if serving that day).
  2. Set a large pot of water on to boil.
  3. Cut the chicken breasts into thin strips.
  4. Heat a skillet to medium-high heat on the stovetop. Add the cooking oil.
  5. Sprinkle seasoning salt on the chicken strips and add to the skillet.
  6. Add the egg noodles to the boiling water and cook according to the package directions or until just al dente. Drain the pasta in a large strainer.
  7. Once the chicken is cooked through, remove from the heat and set aside.
  8. Add the cooked noodles to a large casserole or baking dish. Pour in the pasta sauce and give it a good stir.
  9. Lay the chicken strips on top of the pasta so that it covers it.
  10. Sprinkle the rosemary and thyme over top of the whole thing.
  11. Cover everything with the grated cheese.
  12. Bake for 35 minutes.

Freezer Instructions:

  1. Prepare as above, but do not bake. (follow steps #1 through #11) Ensure that you are using a freezer safe baking dish.
  2. Cover with 2 layers of tin foil. Freeze.
  3. Remove from freezer and thaw. Bake at 375° for 35 minutes. Remove the foil and bake another 5 minutes to melt the cheese.

If desired, garnish with parsley.

This casserole has all of your basics covered, so you really don’t have to cook anything else. If you want to add something to the side, a nice green salad and a loaf of make ahead garlic bread go nicely with this pasta.

Find other easy make ahead meals in our Family Friendly Freezer Meal Plan. It includes recipes, shopping lists, and printable labels to take the stress out of suppertime.

Print
Chicken Pasta Bake Recipe
Course: Main Course
Keyword: pasta
Ingredients
  • 1 jar pasta sauce
  • 1 bag egg noodles
  • 2 large chicken breasts boneless and skinless
  • 2 cups shredded mozzarella cheese
  • 1 stem of rosemary* minced
  • 1 stem of thyme* minced
  • seasoning salt
  • 1 tsp. cooking oil
Instructions
Instructions:
  1. Preheat the oven to 375° (if serving that day).
  2. Set a large pot of water on to boil.
  3. Cut the chicken breasts into thin strips.
  4. Heat a skillet to medium-high heat on the stovetop. Add the cooking oil.
  5. Sprinkle seasoning salt on the chicken strips and add to the skillet.
  6. Add the egg noodles to the boiling water and cook according to the package directions or until just al dente. Drain.
  7. Once the chicken is cooked through, remove from the heat and set aside.
  8. Add the cooked noodles to a large casserole or baking dish. Pour in the pasta sauce and give it a good stir.
  9. Lay the chicken strips on top of the pasta so that it covers it.
  10. Sprinkle the rosemary and thyme over top of the whole thing.
  11. Cover everything with the grated cheese.
  12. Bake for 35 minutes.
Freezer Instructions:
  1. Prepare as above, but do not bake. (follow steps #1 through #11) Ensure that you are using a freezer safe baking dish.
  2. Cover with 2 layers of tin foil. Freeze.
  3. Remove from freezer and thaw. Bake at 375° for 35 minutes. Remove the foil and bake another 5 minutes to melt the cheese.
Recipe Notes

*Note that if you absolutely cannot find fresh rosemary or thyme, you can use dried, but it really does enhance the flavour of this dish to use the fresh herbs.

Some of our other freezer friendly pasta recipes:

Tex Mex Pasta Bake Chicken and Spinach Penne Alfredo Instant Pot Pizza Casserole