Freezer Meals 101

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gluten free

Spanish Rice Casserole (freezer meal)

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I love it when a meal doesn’t need side dishes. This cheesy all in one Spanish Rice casserole freezer meal is so easy to make. Everything is cooked ahead so it can be on the table quickly.multi coloured plate heaped with cheesy rice casserole. Text reads "Spanish Rice freezer meal"

Spanish Rice Recipe:

  • 1 lb. ground beef, cooked
  • 2 cloves garlic, minced
  • 4 cups pasta sauce
  • 2 cups cooked white or brown rice, cooked and cooled
  • 1/2 cup onion, diced
  • 1/2 green pepper, diced
  • 2 1/4 oz. can sliced black olives (or half the can)
  • 2 cups cheddar cheese, shredded

Assembly instructions:

  1. Brown the beef.
  2. Cook and cool the rice.
  3. Chop the vegetables.
  4. Place the grated cheddar cheese in a medium resealable bag.
  5. Put all the other ingredients in a large resealable bag and squish to mix together. Remove excess air and seal. Staple the bags together above the seal.
  6. Freeze.

Cooking instructions:

  1. Thaw.
  2. Put the contents of the large bag in a large casserole dish and top with cheese.
  3. Bake for 30-40 minutes at 350°.

Variations of the Spanish Rice Casserole:

  • Use veggie ground round in place of the ground beef to make this meal vegetarian.
  • Omit the olives if you’re not a fan of black olives or add the full can if you can’t get enough.
  • Use red or orange peppers in place of the green peppers if you want a milder flavour. 
  • Serve with hot sauce if you like things spicy.
  • You can change up the flavours a bit by trying this recipe with different pasta sauces. Use whichever your favourites are.

You can find this easy freezer meal recipe in our Gluten Free Freezer Meal Menu Plan. It also contains other recipes, prep lists, shopping lists, and printable labels.

Print
Spanish Rice
Prep Time
25 mins
Cook Time
35 mins
 
Course: Main Course
Cuisine: Mediterranean
Ingredients
  • 1 lb. ground beef cooked
  • 2 cloves garlic minced
  • 4 cups pasta sauce
  • 2 cups (cooked) white or brown rice cooked and cooled
  • 1/2 cup onion diced
  • 1/2 green pepper diced
  • 2 1/4 oz. can sliced black olives or half the can
  • 2 cups cheddar cheese shredded
Instructions
Assembly instructions:
  1. Brown the beef.
  2. Cook and cool the rice.
  3. Chop the vegetables.
  4. Place the grated cheddar cheese in a medium resealable bag.
  5. Put all the other ingredients in a large resealable bag and squish to mix together. Remove excess air and seal. Staple the bags together above the seal.
  6. Freeze.
Cooking instructions:
  1. Thaw.
  2. Put the contents of the large bag in a large casserole dish and top with cheese.
  3. Bake for 30-40 minutes at 350°.

Check out these other freezer meal casseroles:

Chicken Asparagus Casserole

Chicken Wild Rice Casserole

Southern Style Ground Beef Casserole

 

Southern Style Ground Beef Casserole (freezer meal)

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Not only is this southern style ground beef casserole an all-in-one dish, it’s also a freezer meal so this is about as easy as dinner gets! It includes ground beef and vegetables and if you want, you can top it with cheese.large pot filled with food topped with melted cheese and white ladle. Text reads "Southern Style Ground Beef Casserole"I love a good all-in-one casserole. As a busy mom, it’s so nice for supper to be as easy as possible. One dish means less dishes! And I’m all about making clean-up as fast as possible.

Southern Style Ground Beef Casserole Recipe:

  • 1 lb. browned ground beef
  • 1/2 cup onion, chopped
  • 3/4 cup green pepper, chopped
  • 15 oz. can kernel corn, drained
  • 14 oz. can tomato sauce
  • 1/2 tsp. Worcestershire sauce*
  • 1 tsp. chili powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • optional: shredded cheese (cheddar or tex mex)

*Use gluten free Worcestershire sauce if you want to make this gluten free.

Assembly Instructions:

  1. Brown ground beef. Cool slightly and then add to a large resealable freezer bag.
  2. Add the chopped onion, diced green pepper, corn, tomato sauce, Worcestershire sauce, and seasonings.
  3. Remove excess air, seal, and freeze.
  4. If you want to serve with cheese, place shredded cheese in a medium freezer bag, seal, and staple above the seal to the larger bag.

Stovetop Cooking Instructions:

  1. Thaw.
  2. Heat in pan until desired temperature is reached.cook on low in crock pot for 3-5 hours.
  3. If you want, you can top with shredded cheese before serving.

Crock Pot Cooking Instructions:

  1. Thaw.
  2. Cook on low in Crock Pot for 3-5 hours.
  3. If desired, top with cheese before serving.

If you want, you can set out salsa, hot sauce, Thai Sweet Chili sauce, or ketchup. Some of us like to eat this plain while others (ahem…my kids!) like to slather it in the sauce of their choosing.

Print
Southern Style Ground Beef Casserole
Course: Main Course
Cuisine: American
Keyword: casserole
Ingredients
  • 1 lb. ground beef browned
  • 1/2 cup onion chopped
  • 3/4 cup green pepper chopped
  • 15 oz. can kernel corn drained
  • 14 oz. can tomato sauce
  • 1/2 tsp. Worcestershire sauce
  • 1 tsp. chili powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • optional: shredded cheese cheddar or tex mex
Instructions
Assembly Instructions:
  1. Brown ground beef. Cool slightly and then add to a large resealable freezer bag.
  2. Add the chopped onion, diced green pepper, corn, tomato sauce, Worcestershire sauce, and seasonings.
  3. Remove excess air, seal, and freeze.
  4. If you want to serve with cheese, place shredded cheese in a medium freezer bag, seal, and staple above the seal to the larger bag.
Stovetop Cooking Instructions:
  1. Thaw.
  2. Heat in pan until desired temperature is reached.cook on low in crock pot for 3-5 hours.
  3. If you want, you can top with shredded cheese before serving.
Crock Pot Cooking Instructions:
  1. Thaw.
  2. Cook on low in Crock Pot for 3-5 hours.
  3. If desired, top with cheese before serving.

Check out some of our other make ahead casseroles:

Chicken Cordon Bleu Slow Cooker Casserole

Stuffed Pepper Casserole

Beefy Rice 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

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