Freezer Meals 101

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gluten free

Baked Italian Chicken (Freezer Meal)

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Who doesn’t love a freezer meal that includes the protein AND the veggies?! This baked Italian chicken recipe has all that and more. It is especially delicious served over pasta.plastic bag with raw chicken and sauce on top. Pasta on plate with chicken and vegetables on it on bottom. Text reads "Baked Italian Chicken freezer meal" Sometimes when you bake chicken in the oven, it can dry out, but this recipe has a sauce, so the chicken stays nice and juicy. 

This dish can also be cooked in the Crock-Pot® (which I know then technically is no longer called “Baked” Italian Chicken, but it still tastes just as good. And the slow cooker option is nice for a day when you need to be out of the house and come back to dinner waiting. 

What I like best about this meal is that it includes some fresh-tasting vegetables as well as the chicken so I know my kids are getting a balanced meal and yet it’s so easy to throw together. Plus, when you serve it over pasta, it gets that homemade comfort food aspect down as well.plastic bag filled with red sauce, chicken, and vegetables

Baked Italian Chicken Recipe:

  • 8-12 boneless, skinless chicken thighs
  • 1 tsp. Italian seasoning
  • 3 Tbsp. brown sugar
  • 3/4 cup sliced mushrooms
  • 1 cup zucchini with peel, cubed
  • 1/2 cup onion, diced
  • 24 oz. jar pasta sauce

mushrooms, raw chicken, zucchini, onion, and a jar of pasta sauceAssembly instructions:

  1. Cut the zucchini and onion and slice the mushrooms. 
  2. Place the chicken thighs in a large resealable freezer bag.
  3. Add the seasoning, vegetables, brown sugar, and pasta sauce. 
  4. Remove all the air you can from the bag, seal it, and freeze.

Oven Cooking Instructions:

  1. Thaw. Put the contents of the bag in a casserole dish.
  2. Bake in the oven at 375° for 50 minutes.

pot holding red sauce and chunks of chicken and vegetablesCrock Pot Cooking  Instructions:

  1. Thaw. Put the bag contents into the slow cooker.
  2. Cook on low for 4-6 hours.

Serve over pasta and sprinkle with shredded or shaved Parmesan cheese. If you are on a gluten-free diet, you can instead serve this over rice. You can also serve this with a side salad if you want more greens. collage of photos of a chicken, vegetable, and sauce dish served over pasta

Variations on this recipe:

  • Substitute 3-5 boneless, skinless chicken breasts for the chicken thighs.
  • Add some crushed chili flakes either before cooking or when serving if you like to spice things up a bit. 
  • You can substitute a can of sliced mushrooms for the fresh mushrooms, but I really suggest you use fresh. It’s hardly any extra work to slice them up and it tastes so much fresher. 
  • Use whichever red pasta sauce is your favorite. By experimenting and trying different types of pasta sauce, you can change up the flavors of this meal. 

wide pasta noodles on a white plate topped with chicken, vegetables, and red sauce

Other chicken freezer meals:

pot holding red sauce and chunks of chicken and vegetables
Print
Baked Italian Chicken
Prep Time
7 mins
Cook Time
50 mins
 
Course: Main Course
Cuisine: Italian
Keyword: baked chicken, chicken
Servings: 4
Calories: 428 kcal
Ingredients
  • 8-12 chicken thighs boneless and skinless
  • 1 tsp. Italian seasoning
  • 3 Tbsp. brown sugar
  • 3/4 cup sliced mushrooms
  • 1 cup zucchini cubed with peel
  • 1/2 cup onion diced
  • 24 oz. jar pasta sauce
Instructions
Assembly instructions:
  1. Cut the zucchini and onion and slice the mushrooms.
  2. Place the chicken thighs in a large resealable freezer bag.
  3. Add the seasoning, vegetables, brown sugar, and pasta sauce.
  4. Remove all the air you can from the bag, seal it, and freeze.
Oven Cooking Instructions:
  1. Thaw. Put the contents of the bag in a casserole dish.
  2. Bake in the oven at 375° for 50 minutes.
Crock Pot Cooking  Instructions:
  1. Thaw. Put the bag contents into the slow cooker.
  2. Cook on low for 4-6 hours.
Recipe Notes

Serve over pasta and sprinkle with shredded or shaved Parmesan cheese.

Easy Cabbage Soup (freezer meal)

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Perfect for cold days, this make ahead cabbage soup is easy to make and has nice light flavours. You can freeze this cabbage soup before cooking it or after. Or of course, if you can’t wait to try it, you can cook it and eat it right away!

If you like, you can double the recipe to use up your whole head of cabbage and ensure that none goes to waste. Then, simply freeze in family sized portions or even single servings. blue bowl heaped with carrots, cabbage, and stewed tomatoes. Text reads "Cabbage Soup freezer meal"Cabbage touts many health properties including being high in vitamin C, vitamin K, and improving digestion. Adding this easy soup to your diet is a simple way to eat healthier. It’s also budget conscious as this costs very little to make.

To make this soup vegetarian or even vegan, just use vegetable broth. The recipe is also dairy free and gluten free, so it’s appropriate for many types of diets.

For this recipe, you can use savoy, Napa, or green cabbage. blue bowl heaped with vegetables like carrots, cabbage, tomatoes

Can you freeze cabbage?

This seems to be a common question. I can see where the confusion comes in as lettuce does not freeze well at all and cabbage and lettuce look similar. Cabbage, however freezes beautifully. We use it in recipes such as our Cabbage Roll Casserole and this Cabbage Soup. 

If you want to freeze cabbage that isn’t in a recipe, cut the cabbage into wedges and pat dry. Place it in freezer bags, being sure to take out all the air you can before sealing. Freeze for up to 18 months. white bowl of soup with chunky vegetables next to two spoons

Cabbage Soup Recipe:

Ingredients:

  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 8 cups chicken broth or vegetable broth
  • 1 tsp. salt
  • 1/2 tsp. dried thyme
  • 1/2 tsp. pepper
  • 1/2 head cabbage chopped in about 1 1/2″ chunks* 
  • 4 medium carrots, peeled and sliced
  • 2 stalks celery, thinly sliced
  • 14 1/2 oz. can stewed tomatoes

Assembly instructions:

  1. Chop the vegetables.
  2. Place the vegetables and other ingredients into a large resealable freezer bag or silicone bag.
  3. Remove excess air, seal, and freeze.

Cooking instructions:

  1. Thaw.
  2. Place bag contents in a large stovetop pot. Heat over medium until it comes to a low boil.
  3. Turn down to low and simmer for 30 minutes.

*note: if you want to use up the whole head of cabbage, simply double the recipe and separate into two large freezer bags or into single serving containers

collage of photos showing the process of making cabbage soupThat’s it! It’s simple to make homemade cabbage soup ahead so that you can pull it out to cook on those cold dreary days that scream for soup.

What to serve with this soup:

Serve this soup on its own, with crackers, or with dinner rolls. 

You might also like these freezer soup recipes:

blue bowl heaped with vegetables like carrots, cabbage, tomatoes
Print
Cabbage Soup
Prep Time
5 mins
Cook Time
35 mins
 
Course: Soup
Keyword: cabbage, cabbage soup, soup
Servings: 8
Ingredients
  • 1/2 onion diced
  • 2 cloves garlic minced
  • 8 cups chicken broth or vegetable broth
  • 1 tsp. salt
  • 1/2 tsp. dried thyme
  • 1/2 tsp. pepper
  • 1/2 head cabbage chopped in 1 1/2" chunks
  • 4 medium carrots peeled and sliced
  • 2 stalks celery thinly sliced
  • 14 1/2 oz. can stewed tomatoes
Instructions
Assembly instructions:
  1. Chop the vegetables.
  2. Place the vegetables and other ingredients into a large resealable freezer bag or silicone bag.
  3. Remove excess air, seal, and freeze.
Cooking instructions:
  1. Thaw.
  2. Place bag contents in a large stovetop pot. Heat over medium until it comes to a low boil.
  3. Turn down to low and simmer for 30 minutes.

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"We’ve been making this recipe for many years. It makes it into about every second freezer meal rotation because it’s just a solidly good recipe. And it’s on the table in 30 or 40 minutes so it’s great for busy weeknights. 

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