Freezer Meals 101

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Pork Chops Topped with Spiced Pears

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Serve these pork chops topped with spice pears to your kids and you’ll get no complaints. With ingredients like cinnamon and vanilla, it’s practically dessert for supper!

Make Ahead Spiced Pear Pork Chops #glutenfree #freezermeals101 #makeaheadmeals #familyfriendlyrecipes #easyfamilymeals #freezercookingThis meal can be made ahead and frozen. That makes for an easy supper midweek when you have a crazy busy schedule. No one will suspect how easy it was to cook.

This recipe requires slightly more prep than most of our freezer meal recipes do to make the sauce, but it’s worth it. I do recommend that because of this, you make several of this recipe at once. It takes just a minute or two more to cut more pears and the rest of the steps take the same amount of time whether you make one meal or four.

If you take that extra minute or two, you’ll be able to pull one of these out for supper every few weeks. It’s such a nice feeling knowing that there are meals ready to go in your freezer!

Pork Chops Topped with Spiced Pears Recipe:

  • 1 tsp. olive oil
  • 2 ripe pears, peeled and chopped
  • 3/4 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/2 tsp. vanilla extract
  • 3/4 tsp. salt
  • 1/2 tsp. paprika
  • 1/4 tsp. fresh ground pepper
  • 2 lbs. boneless center cut pork chops, 1/2 inch thick

For cooking:

  • 1 tsp. olive oil

Assembly instructions:

  1. Peel, de-seed, and chop the pears.
  2. Heat 1 teaspoon of the oil in a small saucepan over medium heat.
  3. Add the prepared pears, 1/2 teaspoon of the cinnamon and the nutmeg.
  4. Cook, stirring and mashing the pears continuously, until the “sauce” is thick and the pears are tender. This will take about 7-9 minutes.
  5. Remove the pan from the heat and stir in the vanilla. Allow to cool while you prepare the pork chops.
  6. In a separate bowl, combine the remaining cinnamon, salt, paprika and pepper.
  7. Rub the spice mixture over the pork.
  8. Place the pork in a large resealable freezer safe bag or a silicone reusable freezer bag. Seal.
  9. Place the spiced pear topping in a medium sized freezer bag and seal.
  10. Staple the medium bag to the one containing the pork chops. Be sure to staple above the seal to avoid leaks.

Cooking instructions:

  1. Take the bag duo out of the freezer to thaw.
  2. Heat 1 teaspoon of oil in a skillet over medium-high heat. Add the pork chops and cook them until well browned and cooked through, about 6 minutes on each side. Top with the sauce and cover for a minute to allow the sauce to warm.
  3. Serve. Sprinkle with a bit of parsley if desired.

This easy family recipe is gluten free and dairy free, making it versatile for many diets.

Suggested side dishes for pork chops:

Looking for other easy family freezer meals? Our Family Favourites Meal Plan includes recipes, shopping lists, and printable labels to take the guesswork out of dinners. 

Print
Pork Chops Topped with Spiced Pears Recipe
Prep Time
11 mins
Cook Time
13 mins
Total Time
24 mins
 
Course: Main Course
Keyword: pork chops
Ingredients
  • 1 tsp. olive oil
  • 2 ripe pears peeled and chopped
  • 3/4 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/2 tsp. vanilla extract
  • 3/4 tsp. salt
  • 1/2 tsp. paprika
  • 1/4 tsp. fresh ground pepper
  • 2 lbs. boneless center cut pork chops 1/2 inch thick
For cooking:
  • 1 tsp. olive oil
Instructions
Assembly instructions:
  1. Peel, de-seed, and chop the pears.
  2. Heat 1 teaspoon of the oil in a small saucepan over medium heat.
  3. Add the prepared pears, 1/2 teaspoon of the cinnamon and the nutmeg.
  4. Cook, stirring and mashing the pears continuously, until the "sauce" is thick and the pears are tender. This will take about 7-9 minutes.
  5. Remove the pan from the heat and stir in the vanilla. Allow to cool while you prepare the pork chops.
  6. In a separate bowl, combine the remaining cinnamon, salt, paprika and pepper.
  7. Rub the spice mixture over the pork.
  8. Place the pork in a large resealable freezer safe bag or a silicone reusable freezer bag. Seal.
  9. Place the spiced pear topping in a medium sized freezer bag and seal.
  10. Staple the medium bag to the one containing the pork chops. Be sure to staple above the seal to avoid leaks.
Cooking instructions:
  1. Take the bag duo out of the freezer to thaw.
  2. Heat 1 teaspoon of oil in a skillet over medium-high heat. Add the pork chops and cook them until well browned and cooked through, about 6 minutes on each side. Top with the sauce and cover for a minute to allow the sauce to warm.
  3. Serve.

Our other make ahead pork chop recipes:

Simple Marinated Pork Chops Apple Pork Chops 

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. 

Print
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 

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 

Print
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. 

Print
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

Instant Pot Tomato Soup (freezer directions included)

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There’s something about a grilled cheese sandwich that begs to be paired with tomato soup. This simple Instant Pot tomato soup is perfect for just that. It is fresh tasting and easy to make. And you can make it ahead and freeze it. That way, your grilled cheese sandwich will never have to go without its perfect mate again! This Instant Pot Tomato Soup pairs perfectly with grilled cheese. #instantpotrecipes #freezermeals101 #tomatosoup #freezercooking #makeaheadmeals

For me, tomato soup and grilled cheese is the pinnacle of comfort food. I especially like a grilled cheese made with Jalapeño Jack cheese, a few slices of avocado, and lots of fresh jalapeño slices. A bowl of warm tomato soup and my spicy grilled cheese makes me want to cozy up in fluffy socks and read a book curled under a snuggly blanket.

I’m not one for dipping my grilled cheese into my tomato soup, but some of my kids are. They tell me that this recipe makes a good dipping soup.

Instant Pot Tomato Soup Recipe:

  • 1 Tbsp. canola or olive oil 
  • 1 onion, minced
  • 3 cloves garlic, minced
  • 4-5 cups chopped tomatoes, fresh or canned
  • 2 Tbsp. tomato paste
  • 6 cups vegetable or chicken broth 

Directions:

  1. Place the oil in the Instant Pot on the Sauté setting.
  2. Once the oil is hot, add the onion and sauté two minutes.
  3. Add the garlic for one minute.
  4. Turn off the sauté setting and add in all the other ingredients.
  5. Secure the lid and select the Stew/Soup setting for 10 minutes.
  6. Allow the Instant Pot to do a natural release.
  7. Allow it to cool slightly before putting it through a blender or use an immersion blender to break it down to a smooth consistency.
  8. Serve warm.

Freezer directions:

  1. Make the soup in the Instant Pot as described above.
  2. Allow soup to cool.
  3. Ladle the soup into an ice cube tray or silicone mould. Place the ice cube or silicone tray onto a baking sheet and lay flat in the freezer.
  4. Once frozen, transfer the cubes to a large resealable freezer bag or reusable silicone freezer bag. Seal the bag after taking as much air out as you can and freeze.
  5. Take out as many cubes as needed and thaw. Reheat on the stovetop or in the microwave.

Makes 8 cups of soup.

Notes about the Instant Pot Tomato Soup:

The nice thing about freezing it in the cubes instead of freezing it all in a bag is that you can take out as much or as little as needed. If you’re just making lunch for one person, you’ll only need a cube or two. That means that the soup will be ready whenever you’re in the mood for the comfort of grilled cheese and tomato soup!

This Instant Pot soup is also gluten free and dairy free, making it very versatile. If you use vegetable broth, this soup is also vegetarian.

Looking for other Instant Pot make ahead meals? Check out our Instant Pot Freezer Meal plan that includes the recipes plus shopping list, prep list, and printable labels.  

Print
Instant Pot Tomato Soup Recipe
Course: Soup
Keyword: Instant Pot, soup
Servings: 8 cups
Ingredients
  • 1 Tbsp. canola or olive oil
  • 1 onion minced
  • 3 cloves garlic minced
  • 4-5 cups chopped tomatoes fresh or canned
  • 2 Tbsp. tomato paste
  • 6 cups vegetable or chicken broth
Instructions
Directions:
  1. Place the oil in the Instant Pot on the Sauté setting.
  2. Once the oil is hot, add the onion and sauté two minutes.
  3. Add the garlic for one minute.
  4. Turn off the sauté setting and add in all the other ingredients.
  5. Secure the lid and select the Stew/Soup setting for 10 minutes.
  6. Allow the Instant Pot to do a natural release.
  7. Allow it to cool slightly before putting it through a blender or use an immersion blender to break it down to a smooth consistency.
  8. Serve warm.
Freezer directions:
  1. Make the soup in the Instant Pot as described above.
  2. Allow soup to cool.
  3. Ladle the soup into an ice cube tray or silicone mould. Place the ice cube or silicone tray onto a baking sheet and lay flat in the freezer.
  4. Once frozen, transfer the cubes to a large resealable freezer bag or reusable silicone freezer bag. Seal the bag after taking as much air out as you can and freeze.
  5. Take out as many cubes as needed and thaw. Reheat on the stovetop or in the microwave.

Check out these other Instant Pot soup recipes:

Instant Pot Asian Noodle Soup Instant Pot Bone Broth