Freezer Meals 101

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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

The Best Freezer Chili

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When we do our big freezer meal assembly days, we always try some new recipes and rotate through some of our favourites, but this Chili is one of the recipes that we make every single time. Because it really is the best freezer chili recipe of all time. I would venture to say that it may in fact be the best chili recipe ever.blue bowl with chunky ground beef chili topped with white sour cream. Text reads "The Very Best Freezer Chili Recipe"My neighbour Christie and I get together to do our marathon freezer meal prep sessions. I was telling her how good my chili was the first time we got together for meal assembly and I could tell that she was skeptical, but she texted me after her family tried the chili and let me know that this would be the only chili recipe we would use from now on.

I occasionally make other chilis for the freezer such as White Chicken Chili, Taco Chili, and Thick and Chunky Beef Chili, but always in addition to this one, never instead of. It’s just that good!

While I haven’t entered the recipe in a chili contest, over the years, friends and family have all asked me to share the secret to this meal and told me that it’s the best chili they’ve ever had. I often set out a Crock Pot of it for birthday parties and family gatherings. I sometimes use vegetarian Mexican Ground Round in place of the beef. The recipe is one that is almost as old as my marriage. It’s the first meal I attempted to make for my new husband. I used a cookbook we had gotten as a wedding gift. Over the years, I’ve adapted it and tweaked it and this is the result.

The Best Freezer Chili Recipe:

  • 1 1/2 lbs. browned ground beef
  • 1 onion, coarsely chopped
  • 3 garlic cloves, minced
  • 19 oz. can kidney beans with liquid
  • 14 oz. can Heinz chili style beans with liquid*
  • 28 oz. can diced tomatoes with liquid
  • 5 1/2 oz. can tomato paste
  • 1 Tbsp. chili powder
  • 2 tsp. cumin
  • 1/2 tsp. paprika
  • dash pepper
  • 1 Tbsp. maple syrup (this is my secret ingredient!)

*Note: The chili style beans can be hard to find. If your grocery store doesn’t carry them, you can substitute pinto beans instead.

Assembly instructions:

  1. Put all ingredients in a large resealable bag and squish together to combine. Remove excess air, seal and freeze.

Stovetop Cooking instructions:

  1. Thaw.
  2. Heat in a large pot over medium heat until desired temperature is reached.
  3. Allow to simmer so that the flavours meld.

Slow Cooker Cooking instructions:

  1. Thaw.
  2. Cook in the slow cooker on low for 3-5 hours.

This Chili recipe is one of the meals featured in our Soups and Stews Freezer Meal Plan. The Menu Plans include recipes, prep lists, shopping lists, and printable labels.

Recipe notes and suggestions:

To make this dish vegetarian/vegan, substitute Mexican Ground Round for the beef.

This chili is gluten free and dairy free.

If you want, you can top it with sour cream, shredded cheese, or cubed avocado.

Print
The Best Freezer Chili
Course: Main Course
Cuisine: American
Keyword: chili
Ingredients
  • 1 1/2 lbs. ground beef browned
  • 1 onion coarsely chopped
  • 3 garlic cloves minced
  • 19 oz. can kidney beans with liquid
  • 14 oz. can Heinz chili style beans with liquid*
  • 28 oz. can diced tomatoes with liquid
  • 5 1/2 oz. can tomato paste
  • 1 Tbsp. chili powder
  • 2 tsp. cumin
  • 1/2 tsp. paprika
  • dash pepper
  • 1 Tbsp. maple syrup
Instructions
Assembly instructions:
  1. Put all ingredients in a large resealable bag and squish together to combine. Remove excess air, seal and freeze.
Stovetop Cooking instructions:
  1. Thaw.
  2. Heat in a large pot over medium heat until desired temperature is reached.
  3. Allow to simmer so that the flavours meld.
Slow Cooker Cooking instructions:
  1. Thaw.
  2. Cook in the slow cooker on low for 3-5 hours.
Recipe Notes

The chili style beans can be hard to find. If your grocery store doesn't carry them, you can substitute pinto beans instead.

Check out some of our other make ahead chili recipes:

Instant Pot White Chicken Chili

Taco Chili Freezer Meal

Thick and Chunky Beef Chili

African Thai Stew Freezer Meal

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I know this recipe sounds strange. The name alone is unusual. When I first discovered this combination of flavours in a Sandi Richard cookbook, I was skeptical too. But the tastes meld together into this beautiful autumn dish that soon won our whole family over. I’ve adapted the African Thai Stew recipe into a freezer meal that is just as flavourful.

freezer bag with many colours of cubed and chopped food on top, stew in blue bowl on bottom with text that reads "African Thai Stew freezer meal"This hearty stew has the most gorgeous fall colours. It is vegetarian, gluten free, and dairy free, making it a versatile meal for many types of diets.

Although this is a plant based meal, you won’t miss the meat. It has glorious blends of interesting flavours. Yes, I just called food “glorious”! Once you taste it, you’ll understand why I’m raving.

And being able to make this as a freezer meal and then cook it in the Crock Pot or on the stovetop enables you to easily make a healthy meal even when you’re in a rush.

African Thai Stew Recipe:

  • 1 onion, diced
  • 1 large sweet potato, cubed
  • 2 celery stalks, diced
  • 1/2 green pepper, diced
  • 2 tsp garlic, minced
  • 3 cups vegetable broth
  • 19 oz. can diced tomatoes
  • 19 oz. can chickpeas
  • 1 tsp. cumin
  • 1 tsp. curry powder
  • 2 tsp. fresh ginger
  • 1 tsp. ground coriander
  • 1 tsp. chili powder
  • 1/2 tsp. pepper
  • 1 Tbsp. lime juice

For cooking day: 

  • 3 Tbsp. peanut butter
  • 1/4 cup dried cranberries
  • optional: cilantro

Assembly instructions:

  1. Put all ingredients in a large resealable bag and squish together.
  2. Seal. Remove excess air. Lay flat and freeze.

Stovetop Cooking instructions:

  1. Thaw.
  2. Heat on stovetop in a large pot for 25 minutes.
  3. Stir in 3 Tbsp. peanut butter and if desired, 1⁄4 cup dried cranberries and cook for another few minutes.
  4. Top with cilantro if desired.

Slow Cooker Cooking instructions:

  1. Thaw.
  2. Cook in the Crock Pot on low for 3-4 hours.
  3. Stir in the peanut butter and if you want, the dried cranberries, stir, and cook for another 10 minutes.
  4. Top with cilantro if desired.

This recipe is included in our Vegetarian Freezer Meal Plan. The menu plans include tried and true recipes, prep lists, shopping lists, and printable labels.

Print
African Thai Stew
Course: Main Course
Keyword: stew, vegetarian
Ingredients
  • 1 onion diced
  • 1 large sweet potato cubed
  • 2 celery stalks diced
  • 1/2 green pepper diced
  • 2 tsp garlic minced
  • 3 cups vegetable broth
  • 19 oz. can diced tomatoes
  • 19 oz. can chickpeas
  • 1 tsp. cumin
  • 1 tsp. curry powder
  • 2 tsp. fresh ginger
  • 1 tsp. ground coriander
  • 1 tsp. chili powder
  • 1/2 tsp. pepper
  • 1 Tbsp. lime juice
For cooking day:
  • 3 Tbsp. peanut butter
  • 1/4 cup dried cranberries
  • optional: cilantro
Instructions
Assembly instructions:
  1. Put all ingredients in a large resealable bag and squish together.
  2. Seal. Remove excess air. Lay flat and freeze.
Cooking instructions:
  1. Thaw.
  2. Heat on stovetop in a large pot for 25 minutes or in the Crock Pot on low for 4-5 hours.
  3. Stir in 3 Tbsp. peanut butter and if desired, 1⁄4 cup dried cranberries and cook for another few minutes.
  4. Top with cilantro if desired.

Check out these other plant based freezer meals:

Vegetarian Taco Soup

Black Bean and Corn Enchiladas

Chickpea and Vegetable Curry

Slow Cooker Ragu with Beef and Sausage

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This Ragu with beef and sausage can be made ahead and frozen. It’s full of powerful flavours. This is a hearty meal that includes both meat and vegetables. white Crock Pot with chunky sauce and a ladle lifting some up with text that reads "Slow Cooker Ragu with sausage and beef"This Ragu recipe makes a large amount. If you are cooking for 2 or for a small family, I would suggest splitting it into 2 freezer bags.

What is the difference between Ragu and a Bolognese sauce?

Ragu has more meat in it than Bolognese does and usually includes pork as well as beef. It also usually includes red wine and beef broth and sometimes has a small amount of heavy cream or milk in it as well.

Essentially, Ragu is more of a meat sauce with tomatoes while Bolognese is more of a tomato sauce with meat.

Ragu with Beef and Sausage Recipe:

  • 1 lb. ground beef, browned
  • 450 g ground Italian sausage, browned*
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1/2 a zucchini, chopped
  • red pepper, diced
  • 2x 28 oz. can diced tomatoes
  • 1 cup beef broth
  • 1/4 cup red wine
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1/4 tsp. red pepper flakes
  • 1 tsp. salt
  • 1 tsp. pepper

optional:

  • basil and shredded Parmesan cheese for serving

*If you like things with a kick, you can use spicy Italian sausage.

Assembly instructions:

  1. Brown the ground beef and the sausage.
  2. Allow them to cool. Add them into a large resealable freezer bag.
  3. Chop the onion, zucchini, and red pepper. Mince the garlic.
  4. Add the chopped vegetables and all other ingredients to the bag. Squish to combine.
  5. Remove the extra air from the bag and seal before freezing.

Slow Cooker Cooking instructions:

  • Take the bag out of the freezer to thaw.
  • Dump the bag contents into the crock pot.
  • Cook on high for 2-4 hours.
  • Serve over noodles or rice.
  • If you want, you can sprinkle fresh basil and shredded Parmesan cheese on the plates before serving.

This recipe is gluten free and keto friendly. Of course, you’ll need to serve it over a pasta alternative such as spiralized vegetables for it to be fully gluten free and keto!

Print
Ragu with Beef and Sausage Recipe
Ingredients
  • 1 lb. ground beef browned
  • 450 g ground Italian sausage browned*
  • 1 onion diced
  • 4 cloves garlic minced
  • 1/2 zucchini chopped
  • red pepper diced
  • 2 28 oz. cans diced tomatoes
  • 1/4 cup red wine
  • 1 cup beef broth
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1/4 tsp. red pepper flakes
  • 1 tsp. salt
  • 1 tsp. pepper
Instructions
Assembly instructions:
  1. Brown the ground beef and the sausage.
  2. Let them cool. Add them into a large resealable freezer bag.
  3. Chop the onion, zucchini, and red pepper. Mince the garlic.
  4. Add the chopped vegetables and all other ingredients to the bag. Squish to combine.
  5. Remove the extra air from the bag and seal before freezing.
Cooking instructions:
  1. Take the bag out of the freezer to thaw.
  2. Dump the bag contents into the crock pot.
  3. Cook on high for 2-4 hours.
  4. Serve over noodles or rice.
Recipe Notes

*If you like things with a kick, you can use spicy Italian sausage.

Some of our other recipes you may enjoy:

Italian Sausage Pasta Sauce 

Irresistible Chicken Pasta Bake 

Chicken Wild Rice Casserole

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This Chicken Wild Rice Casserole can be served immediately or it can be made ahead and frozen. It includes the carbs, the protein, and the vegetables, making it a full meal.

Enjoy this real food healthy freezer meal. This dish is certainly “fancy” enough to serve to company, but also make a nice weeknight family meal.

white baking dish with rice, carrots, celery, chicken in it. The text reads "Chicken Wild Rice Casserole"If you want to add some holiday flair to this meal to serve it at Thanksgiving or Christmas, stir in some dried cranberries after baking. It will add in some festive flavour as well as seasonal colour.

Chicken Wild Rice Casserole Recipe:

Ingredients:

  • 1 onion, chopped
  • 5 carrots, peeled and chopped
  • 5 celery stalks, sliced
  • 1 cup wild rice
  • 3 cups chicken broth
  • 1 lb. boneless, skinless chicken breasts, cubed
  • 4 Tbsp. butter, melted
  • 1 tsp. salt
  • 1/2 tsp. poultry seasoning
  • 4 Tbsp. flour
  • 2 cups whole milk
  • non-stick cooking spray

Instructions:

  1. Preheat the oven to 350°.
  2. Prepare the baking dish by spraying with cooking spray.
  3. Add the rice and broth into the prepped baking dish.
  4. Cover tightly with aluminum foil.
  5. Bake at 350° for 1 hr and 15 minutes.
  6. Check on the rice and when it is almost done, add the melted butter into a small sauce pan. Heat on medium while you add the flour, salt, and poultry seasoning.
  7. Stir to mix. Cook for one minute. Then begin to slowly add the milk while whisking. This will form a thick and creamy sauce.
  8. Remove the baking dish of rice from the oven once it is done. Carefully remove the foil. Add the chicken and the sauce, stirring to combine all the ingredients.
  9. Return casserole dish to the oven. Increase the heat to 450° for 20-30 minutes until the chicken is no longer pink.
  10. Optional: Top with chopped fresh parsley.

Freezer cooking instructions:

  1. Prepare the dish as per the instructions above up until #9. After adding the chicken and sauce to the rice, cover the dish with two layers of aluminum foil. Freeze.
  2. Thaw. Bake in a preheated 450° oven for 30-40 minutes until the chicken is no longer pink.
  3. Optional: Top with chopped fresh parsley before serving.
Print
Chicken Wild Rice Casserole
Ingredients
  • 1 onion chopped
  • 5 carrots peeled and chopped
  • 5 celery stalks sliced
  • 1 cup wild rice
  • 3 cups chicken broth
  • 1 lb. chicken breasts boneless, skinless, cubed
  • 4 Tbsp. butter melted
  • 1 tsp. salt
  • 1/2 tsp. poultry seasoning
  • 4 Tbsp. flour
  • 2 cups whole milk
  • non-stick cooking spray
  • fresh parsley optional
Instructions
Instructions:
  1. Preheat the oven to 350°.
  2. Prepare the baking dish by spraying with cooking spray.
  3. Add the rice and broth into the prepped baking dish.
  4. Cover tightly with aluminum foil.
  5. Bake at 350° for 1 hr and 15 minutes.
  6. Check on the rice and when it is almost done, add the melted butter into a small sauce pan. Heat on medium while you add the flour, salt, and poultry seasoning.
  7. Stir to mix. Cook for one minute. Then begin to slowly add the milk while whisking. This will form a thick and creamy sauce.
  8. Remove the baking dish of rice from the oven once it is done. Carefully remove the foil. Add the chicken and the sauce, stirring to combine all thee ingredients.
  9. Return to the oven. Increase the heat to 450° for 20-30 minutes until the chicken is no longer pink.

  10. Top with fresh parsley before serving if desired.

Freezer cooking instructions:
  1. Prepare the dish as per the instructions above up until #9. After adding the chicken and sauce to the rice, cover the dish with two layers of aluminum foil. Freeze.
  2. Thaw. Bake in a preheated 450° oven for 30-40 minutes until the chicken is no longer pink.

  3. Top with fresh parsley before serving if desired.

Check out these other make ahead recipes:

Chicken and Broccoli Alfredo Bake

Beefy Rice Crock Pot Casserole

Pastitcio Baked Pasta