Freezer Meals 101

Less time cooking, more time living

gluten free

Stuffed Pepper Casserole (Freezer Meal)

By

Visually, this is a beautiful dish. The bright colours of the peppers just pop. This stuffed pepper casserole also happens to be delicious. a white bowl in the corner has a yellow pepper, red pepper, and green onions. Nearby, a white casserole dish is filled with hamburger, rice, and green, yellow, and red pepper. The text reads "Stuffed Pepper Casserole freezer meal gluten free"Our family really likes these combinations of flavours as evidenced by our stuffed pepper soup, stuffed pepper skillet, and stuffed pepper recipes! As a mom, I like that these dishes represent an all in one, healthy meal I can serve my family.

Stuffed Pepper Casserole Recipe:

Ingredients:

  • 1 lb. lean ground beef, browned
  • 1/2 an onion, chopped
  • 1 cup Basmati rice, when measured uncooked
  • 1 tsp garlic, minced
  • 1 each red, orange, and yellow bell peppers, chopped into ½ inch pieces
  • 1/4 cup tomato paste
  • 14.5 oz can petite diced tomatoes, drained
  • 2 Tbsp. Worcestershire sauce
  • 1/2 cup shredded mozzarella cheese
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Assembly instructions:

  1. Brown the ground beef. Chop the peppers and onion.
  2. Cook the rice according to the package directions. Allow the rice to cool.
  3. Add the ground beef, chopped onion, minced garlic, chopped peppers, shredded cheese, tomato paste, drained can of diced tomatoes, Worcestershire sauce, and seasonings to a large resealable freezer bag.
  4. Remove the excess air from the bag, seal, and freeze.

Cooking instructions:

  1. Thaw.
  2. Preheat oven to 350°.
  3. Spray a 9×13 baking dish with cooking spray.
  4. Dump the contents of the freezer bag in the casserole dish and spread out evenly.
  5. Bake uncovered for 35 minutes.

This casserole is gluten free and hearty. It’s a nice all in one meal.

You might enjoy these other all in one recipes:

Print
Stuffed Pepper Casserole
Prep Time
20 mins
Cook Time
25 mins
 
Course: Main Course
Cuisine: Mexican
Keyword: casserole, stuffed pepper
Servings: 6 servings
Ingredients
  • 1 lb. lean ground beef browned
  • 1/2 onion chopped
  • 1 cup Basmati rice when measured uncooked
  • 1 tsp garlic minced
  • 1 each red, orange, and yellow bell peppers chopped into ½ inch pieces
  • 1/4 cup tomato paste
  • 14.5 oz can diced tomatoes drained
  • 2 Tbsp. Worcestershire sauce
  • 1/2 cup shredded mozzarella cheese
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
Instructions
Assembly instructions:
  1. Brown the ground beef. Chop the peppers and onion.
  2. Cook the rice according to the package directions. Allow the rice to cool.
  3. Add the ground beef, chopped onion, minced garlic, chopped peppers, shredded cheese, tomato paste, drained can of diced tomatoes, Worcestershire sauce, and seasonings to a large resealable freezer bag.
  4. Remove the excess air from the bag, seal, and freeze.
Cooking instructions:
  1. Thaw.
  2. Preheat oven to 350°.
  3. Spray a 9x13 baking dish with cooking spray.
  4. Dump the contents of the freezer bag in the casserole dish and spread out evenly.
  5. Bake uncovered for 35 minutes.

Taco Chili Freezer Meal

By

This hearty taco chili combines the flavours of Mexican-American food with classic chili. It’s an easy dump recipe that can go from the freezer to the Crock Pot. This is a very non-traditional chili however, in that it does not have any beans in it.

So if you are not a fan of beans, but love the flavours of chili, this is the one for you!a blue bowl that's white on the inside is filled with corn, ground beef, tomatoes, red sauce that is topped with shredded cheese and green herbs with text that reads "Taco Chili Freezer Meal"The nice warm feeling from a bowl of chili is such a nice lunch or dinner to curl up with in winter or fall.

This is already a budget friendly meal, but there are ways that you can make this even more affordable. If you want to stretch this recipe further, you can use the taco chili as a topping on baked potatoes, stuffed inside green and red peppers, or add a tetrapak of beef broth to turn it into taco chili soup.

Taco Chili Recipe:

Ingredients:

  • 1 lb. ground beef, browned
  • 1 onion, chopped
  • 15 oz. can kernel corn, drained
  • 8 oz. can tomato sauce
  • 28 oz. can diced tomatoes
  • 4 oz. can green chilies
  • 1 Tbsp. chili powder
  • 2 cloves garlic, minced
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. paprika
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1/2 tsp. pepper

Assembly instructions:

  1. Prep by browning the ground beef until it is no longer pink and chopping the onion.
  2. Place the cooked beef, chopped onion, and all other ingredients in a large resealable freezer bag. Remove the excess air, seal, and freeze.

Slow cooker instructions:

  1. Thaw.
  2. Cook in the Crock Pot on low for 3-5 hours.
  3. Optional: Top with shredded cheese, tortilla chips, chopped green onions, cilantro, and/or sliced avocado.

Stovetop instructions:

  1. Thaw.
  2. Heat on the stovetop on medium-low heat until heated through, stirring occasionally.
  3. Optional: Top with shredded cheese, tortilla chips, chopped green onions, cilantro, and/or sliced avocado.

Check out some other tasty make ahead chili recipes:

Thick and Chunky Hearty Chili

Instant Pot White Chicken Chili

Print
Taco Chili Freezer Meal Recipe
Ingredients
  • 1 lb. ground beef browned
  • 1 onion chopped
  • 15 oz. can kernel corn drained
  • 8 oz. can tomato sauce
  • 28 oz. can diced tomatoes
  • 4 oz. can green chilies
  • 1 Tbsp. chili powder
  • 2 cloves garlic minced
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. paprika
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1/2 tsp. pepper
Instructions
Assembly instructions:
  1. Prep by browning the ground beef until it is no longer pink and chopping the onion.
  2. Place the cooked beef, chopped onion, and all other ingredients in a large resealable freezer bag. Remove the excess air, seal, and freeze.
Slow cooker instructions:
  1. Thaw.
  2. Cook in the Crock Pot on low for 3-5 hours.
  3. Optional: Top with shredded cheese, tortilla chips, chopped green onions, cilantro, and/or sliced avocado.
Stovetop instructions:
  1. Thaw.
  2. Heat on the stovetop on medium-low heat until heated through, stirring occasionally.
  3. Optional: Top with shredded cheese, tortilla chips, chopped green onions, cilantro, and/or sliced avocado.

Spicy White Bean and Chicken Soup

By

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. 

Pizza Stuffed Chicken

By

This is an easy kid friendly make ahead meal that the whole family will love. Most kids’ ears perk up at the word “pizza” so this is a great recipe to get those reluctant chicken eaters on board!

a fork sits beside chicken topped with red sauce and a slice of pepperoni on a white plate with a piece of garlic toast on the side. The text reads "pizza stuffed chicken make ahead freezer meal"I find that my kids also like food that’s stuffed with something. It’s almost like it contains a surprise so that’s another element of this dish that is appealing to the younger crowd.

As far as being appealing to moms, this dish can be made ahead and frozen until the day you want to serve it. While you’re at it, you might as well assemble several so that you have a few in the freezer ready to go. You’ll be glad you did.

The other thing about this pizza stuffed chicken recipe that appeals to moms is how few ingredients it requires. It’s an easy 5 ingredient meal that’s going to quickly become one of your go-tos for busy weeknights.

Let’s get this show on the road and get right to the recipe!

Pizza Stuffed Chicken Recipe:

Ingredients:

  • 3 large chicken breasts, boneless and skinless
  • 30 pepperoni slices
  • 1 cup mozzarella cheese, shredded
  • 1 cup prepared pizza sauce
  • salt and pepper

Assembly instructions:

  1. Spritz a 9×13 oven safe dish or 9×13 foil tray with non-stick cooking spray.
  2. Slice chicken in half horizontally through the thickness of the breast. Pound to ½ an inch thick. You can make this easier by placing chicken between sheets of plastic wrap or waxed paper when pounding.
  3. Sprinkle the chicken with salt and pepper. In the middle of the chicken, place four slices of pepperoni and about 1 Tbsp. of shredded mozzarella. Roll the chicken, tucking in the edges, and place in the baking dish or foil tray.
  4. Pour pizza sauce over each chicken breast. Top with remaining mozzarella and pepperoni slices.
  5. Place two layers of aluminum foil over the tray and seal the edges well.
  6. Label and freeze.

Cooking Instructions:

  1. Take the tray out of the oven. Thaw.
  2. Preheat oven to 375°. 
  3. Place the tray in the oven. Bake for 30 to 40 minutes (depending on the thickness of the chicken breast) or until a meat thermometer reads 165°.

Serve with a salad and some garlic bread.

Check out these other make ahead kid friendly freezer meals:

Pizza Tater Tot Casserole

Turkey Sloppy JoesTurkey Sloppy Joes with sides

KFC Style Chicken

Print
Pizza Stuffed Chicken Recipe
Ingredients
  • 3 large chicken breasts boneless and skinless
  • 30 pepperoni slices
  • 1 cup mozzarella cheese shredded
  • 1 cup prepared pizza sauce
  • salt and pepper
Instructions
Assembly instructions:
  1. Spritz a 9x13 oven safe dish or 9x13 foil tray with non-stick cooking spray.
  2. Slice chicken in half horizontally through the thickness of the breast. Pound to ½ an inch thick. You can make this easier by placing chicken between sheets of plastic wrap or waxed paper when pounding.
  3. Sprinkle the chicken with salt and pepper. In the middle of the chicken, place four slices of pepperoni and about 1 Tbsp. of shredded mozzarella. Roll the chicken, tucking in the edges, and place in the baking dish or foil tray.
  4. Pour pizza sauce over each chicken breast. Top with remaining mozzarella and pepperoni slices.
  5. Place two layers of aluminum foil over the tray and seal the edges well.
  6. Label and freeze.
Cooking Instructions:
  1. Take the tray out of the oven. Thaw.
  2. Preheat oven to 375°.
  3. Place the tray in the oven. Bake for 30 to 40 minutes (depending on the thickness of the chicken breasor until a meat thermometer reads 165°.

Asian Rice Bowl Freezer Meal

By

Lunch doesn’t get more satisfying than an Asian Rice Bowl! This one is even better because it can be made ahead. Then it’s so quick to have it on your plate. Asian Rice Bowl #freezermeals101 #freezercooking #makeaheadmealsThis is so fast to make both when putting together the freezer meal and when cooking it that it just makes sense to make several at once time.

Asian Rice Bowl:

  • 1 cup snap peas
  • 2 carrots, peeled and sliced
  • 2 Tbsp. green onions, sliced
  • 4 oz. sliced water chestnuts*
  • 1 tsp. ginger, minced
  • 4 cloves garlic, minced
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce (use gluten free if desired)
  • 1 Tbsp. sesame oil
  • 2 Tbsp. honey, melted
  • 1 tsp. Sriracha sauce
  • optional: can of baby corn, drained

*Cans of water chestnuts are 8 oz. which is a great excuse to double this recipe and make two bags in the same amount of time it would take you to make one!

Assembly instructions:

  1. Add all the ingredients to a large resealable freezer bag. Take out any excess air, seal, and freeze.

Cooking instructions:

  1. Thaw. Stir fry over medium-high heat in a large skillet for 5-7 minutes.
  2. Serve over rice.

If you like things spicy, you can add some extra Sriracha sauce when serving.

Print
Asian Rice Bowl
Ingredients
  • 1 cup snap peas
  • 2 carrots peeled and sliced
  • 2 Tbsp. green onions sliced
  • 4 oz. sliced water chestnuts*
  • 1 tsp. ginger minced
  • 4 cloves garlic minced
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce use gluten free if desired
  • 1 Tbsp. sesame oil
  • 2 Tbsp. honey melted
  • 1 tsp. Sriracha sauce
  • optional: can of baby corn drained
Instructions
Assembly instructions:

  1. Add all the ingredients to a large resealable freezer bag. Remove the excess air, seal, and freeze.

Cooking instructions:
  1. Thaw. Stir fry in a large skillet for 5-7 minutes.
  2. Serve over rice.
Recipe Notes

*Cans of water chestnuts are 8 oz. which is a great excuse to double this recipe and make two bags in the same amount of time it would take you to make one!

Check out some of our other easy freezer meals:

Chicken in Mango Cream Sauce over Pasta 

Chickpea and Vegetable Curry Shrimp Stir Fry Pack for the Freezer