41 Easy Freezer Meals

Rating:

Total Time:

35 minutes

Difficulty:

Easy

My inbox has been inundated with requests for Freezer Meals!! And you know I always want to have the answers to all your food questions so here you go! 41 Freezer Meals for you to meal prep ahead of time and use whenever needed!

CHICKEN FREEZER MEALS:

Butter Chicken from www.whatsgabycooking.com (@whatsgabycookin)
Skillet Chipotle Chicken Enchilada Bake from www.whatsgabycooking.com (@whatsgabycookin)

Butter Chicken – This super flavorful Butter Chicken comes together in no time and couldn’t be easier to make! It’s one of my go to freezer meals. | Freezer Tip: I freeze smaller portions of this once it’s fully cooked. To reheat it, I remove it from the freezer, let it come to temp in the fridge, and then transfer the mixture to a non-stick skillet and reheat over medium heat. It’s a great dish to freeze because it reheats so nicely!

Skillet Chipotle Chicken Enchilada Bake – There’s really nothing better than an enchilada bake on any night of the week! | Freezer Tip: Once cooked, let it cool and transfer to an airtight container to freeze.

Chicken Parmesan Meatballs – Your fav Chicken Parmesan recipe meets meatballs! These will be your new favorite weeknight meal, no matter your age! | Freezer Tip: Once these are baked, let them cool, pop them into an airtight container with plenty of red sauce, and into the freezer they go!

Chicken Bolognese – This Chicken Bolognese is one of my favorite meals these days, and both kids and adults love it. | Freezer Tip: Once cooked, let it cool and transfer to an airtight container to freeze.

Thai Chicken Coconut Curry – Thai Chicken Coconut Curry is one of the most delicious one-pot meals you could make! You’re going to be obsessed. | Freezer Tip: Once cooked, let it cool and transfer to an airtight container to freeze.

Chicken Fajita Skillet Quinoa Bake – Everything you love about fajitas, mixed with some quinoa, doused with salsa, topped with plenty of cheese, and then baked to perfection. | Freezer Tip: Make these through step 3, transfer the mixture into a freezer-safe baking dish, cover, and freeze.

Cheesy Chicken Sausage Pasta Bake – This Pasta Bake is truly one of my favorite weeknight meals when I need something flavorful, fast, and comforting! | Freezer Tip: Follow the recipe all the way through until baking. Instead, cover tightly with plastic wrap and freeze. When ready to eat, remove the plastic wrap, top with cheese, and bake for around an hour until bubbly.

Chicken Shish Kabobs – Keep these in your freezer at all times and serve them up with anything from salads, to veggies, to rice for a delicious and healthy meal ready in minutes. | Freezer Tip: Once cooked and completely cooled, freeze them on a baking sheet. Once frozen, remove the kabobs from the freezer and transfer them to an airtight container for up to 3 months.

Cheddar Jalapeno Chicken Burgers – This juicy chicken burger is stuffed with shredded cheddar cheese, cilantro and jalapeños. | Freezer Tip: Form the turkey burgers and freeze them on a baking sheet before cooking! Once frozen, remove the patties from the freezer and transfer them to an airtight container with a small piece of parchment between each patty. Then freeze as needed.

FREEZER FRIENDLY SOUPS:

Black Bean Sweet Potato Chili from www.whatsgabycooking.com (@whatsgabycookin)
Sweet Potato Soup from www.whatsgabycooking.com (@whatsgabycookin)

Black Bean Sweet Potato Chili – Honestly, it’s the best vegetarian chili ever to grace my kitchen. | Freezer Tip: Once the recipe is done, let it cool, portion it into small containers, and freeze. When you’re ready to serve, take it out of the freezer, let it sit on the counter until it’s no longer totally frozen, and then re-heat either in a microwave or in a non-stick skillet with an extra splash of stock to loosen it up.

Sweet Potato Soup – This Sweet Potato Soup is simple, delicious, and the perfect remedy for chilly winter days. | Freezer Tip: Once the recipe is done, let it cool and transfer to an airtight container to freeze. When you’re ready to serve, take it out of the freezer, let it sit on the counter until it’s no longer totally frozen, and then re-heat either in a microwave or in a saucepan with an extra splash of stock to loosen it up.

Broccoli Cheddar Soup – This soup is majorly delicious. Loaded with the perfect amount of spice, plenty of shredded Cheddar cheese, and broccoli. | Freezer Tip: Once the recipe is done, transfer the mixture to an airtight container and freeze. When you’re ready to serve, take it out of the freezer, let it sit on the counter until it’s no longer totally frozen, and then re-heat either in a microwave or in a saucepan.

Smoky Chipotle Chicken Chili – The perfect recipe to feed a hungry crowd of people! It’s a one-pot wonder that feeds a ton of people. Plus, it’s even better for leftovers as the flavors continue to develop! | Freezer Tip: Once the recipe is done, transfer the mixture to an airtight container and freeze. When you’re ready to serve, take it out of the freezer, let it sit on the counter until it’s no longer completely frozen, and then re-heat either in a microwave or in a non-stick skillet with an extra splash of stock to loosen it up.

Butternut Squash Carrot Soup – What to do when there’s a major chill in the air, and you’re hungry? Obviously, Butternut Squash Carrot Soup with a big fat piece of garlic bread is the answer! | Freezer Tip: Once cooked, let it cool and transfer to an airtight container to freeze. When you’re ready to serve, take it out of the freezer, let it sit on the counter until it’s no longer totally frozen, and then re-heat either in a microwave or in a saucepan with an extra splash of stock to loosen it up.

Potato Leek Soup – This herby potato and leek soup is rich and decadent but still light. I’m obsessed. | Freezer Tip: Once the recipe is done, let it cool and transfer to an airtight container to freeze. When you’re ready to serve, take it out of the freezer, let it sit on the counter until it’s no longer totally frozen, and then re-heat either in a microwave or in a saucepan with an extra splash of stock to loosen it up.

Fully Loaded Baked Potato Soup – A thick and creamy soup made from baked potatoes, but what really makes it shine are all the toppings. It’s everything you’ll find on a baked potato but in soup form. | Freezer Tip: Make the base, let it cool, and transfer to an airtight container to freeze. When you’re ready to serve, take it out of the freezer, let it sit on the counter until it’s no longer totally frozen, and then re-heat either in a microwave or in a saucepan with an extra splash of stock to loosen it up. Add toppings right before serving.

Cheesy Roasted Cauliflower Soup – Loaded with flavor, finished with some cheese, and perfect for these chilly fall/winter months. | Freezer Tip: Once the recipe is done, portion it out in airtight containers and pop it in the freezer. When you’re ready to serve, take it out of the freezer, let it sit on the counter until it’s no longer totally frozen, and then re-heat either in a microwave or in a saucepan with an extra splash of stock to loosen it up.

PASTA FREEZER MEALS:

Roasted Vegetable Lasagna from www.whatsgabycooking.com (@whatsgabycookin)
Ragù alla Bolognese Recipe from www.whatsgabycooking.com (@whatsgabycookin)

Vegetable Lasagna – The most perfect vegetable lasagna with layers of caramelized vegetables, béchamel, basil vinaigrette, and plenty of cheese! | Freezer Tip: Assemble the lasagna but hold off on baking it. Instead, add a fitted lid or cover tightly with plastic wrap and then freeze. When ready to eat, either defrost in the fridge overnight or bake frozen and double the baking time.

Chicken Rigatoni with Vodka Sauce – It’s three of my favorite things folded into one recipe: pasta, chicken, and a creamy VODKA SAUCE!! | Freezer Tip: Once the recipe is done, transfer the mixture to an airtight container and freeze. When ready to serve, transfer the pasta to the fridge to thaw for a few hours and reheat in a saucepan or a microwave.

Southwestern Lasagna – If I have the opportunity to turn anything into lasagna, you can bet I’m going to do it! Freezer Tip: Assemble the lasagna in a baking sheet that has a fitted lid, but hold off on baking it. Instead, cover with a fitted lid or plastic wrap and freeze. When ready to eat, either defrost it in the fridge overnight or bake frozen and double the baking time.

Ragù alla Bolognese – A go-to meat sauce is an absolute must in my world. It’s one of those freezer meals I keep on hand at all times, so if I need a comforting/impressive/delicious meal, I pull out a Ragù alla Bolognese in like no time flat! Freezer Tip: Make the ragù sauce and freeze in an airtight container. Then defrost in a saucepan or in the microwave when ready to serve.

Three Meat Lasagna – Now, this isn’t just any lasagna… it’s the best lasagna I’ve ever made in my entire life. And here is why…. 3 kinds of meat plus a béchamel sauce, and it uses no-cook noodles! | Freezer Tip: Assemble the lasagna but hold off on baking it. Instead, add a fitted lid or cover tightly with plastic wrap and then freeze. When ready to eat, either defrost in the fridge overnight or bake frozen and double the baking time.

Chicken Enchilada Pasta Bake – When pasta meets enchiladas, it’s basically the best thing to ever happen. | Freezer Tip: Bake in a baking container and add a fitted lid once cooled. Freeze as needed.

Italian Mac and Cheese Bake – An Italian spin on mac and cheese! | Freezer Tip: Make these through step 2, transfer to a large baking dish, let cool completely, and then freeze! When ready to eat, top with mozzarella, and bake for 20 minutes until the cheese is bubbly and golden.

Cheesy Baked Gnocchi – The little pillows of gnocchi are doused in the world’s best sauce made of crispy pancetta, tomatoes, shallots, garlic, and a hint of smoked paprika to give it some depth. | Freezer Tip: Make these through step 4, transfer to an oven safe dish, cover tightly with plastic wrap, and freeze. When ready to eat, top with mozzarella and bake for 20 minutes until the cheese is bubbly and golden.

EASY FREEZER MEALS:

Bean and Cheese Enchiladas from www.whatsgabycooking.com (@whatsgabycookin)
Omi's Swedish Meatballs from www.whatsgabycooking.com (@whatsgabycookin)

Bean and Cheese Enchiladas – The most perfect recipe for Bean and Cheese Enchiladas!! Say hello to your new fav weeknight meal! Super creamy mac and cheese with 2 kinds of cheese will be the most decadent mac and cheese you’ve ever had. | Freezer Tip: Make these up to step 4, but do not bake them yet. Instead, cover tightly with plastic wrap or a lid and freeze! When ready to eat, remove the plastic wrap, and bake for 20-30 minutes until sauce is bubbling and cheese is beginning to brown.

Omi’s Swedish Meatballs & The BEST Mascarpone Mashed Potatoes – Omi is my mom’s mom, and her Swedish meatballs are ABSOLUTELY as good as Ikea’s, if not better! Serve them up with some mashed potatoes, and voila! |Freezer Tip: Once these are cooked, let them cool, pop them into an airtight container with plenty of sauce, and into the freezer they go! 

Stacked Eggplant Parmesan – I mean, how could you go wrong with breaded eggplant piled high with red sauce, 3 kinds of cheese and fresh basil? It’s basically everything I look for in life, all baked into one giant skillet. | Freezer Tip: Instead of baking this in a skillet, bake it in a baking sheet with a fitted lid. Once baked, let it cool completely, add the fitted lid, and then pop it into the freezer.

Quinoa Stuffed Peppers – There’s a quinoa risotto-type situation on the inside, some corn, black beans, and cheese on top because why not, and some guacamole on the side to round out the meal. It’s perfection! | Freezer Tip: Make these through step 4 – then freeze! When ready to eat, let them thaw, top with cheese, and finish baking.

Creamy Baked Mac and Cheese – Super creamy mac and cheese with 2 kinds of cheese will be the most decadent mac and cheese you’ve ever had. | Freezer Tip: Make these through step 4, let cool completely, then freeze! When ready to eat, top with Panko, and bake.

Sausage Ragu Polenta Bowls – This sausage ragu couldn’t be more flavorful. You’ll be obsessed. | Freezer Tip: Once it’s fully cooked, transfer it to a freezer-safe container and let it cool completely. Cover tightly with a lid or plastic wrap and store in the freezer for up to 3 months. My favorite way to re-heat it is by taking it out a day before and letting it come to temp in the fridge, adding a little more red sauce, and re-heating in a nonstick skillet. 

Turkey Bolognese Stuffed Shells – A quick bolognese stuffed into jumbo pasta shells makes for the easiest and most delicious dinner. | Freezer Tip: Fill all the shells with the cheese and turkey mixture and place them on a large sheet pan. Tightly cover with plastic wrap and freeze completely. Once frozen, remove the shells from the freezer and transfer them to an airtight container. When ready to eat, add the pasta sauce to the baking dish, arrange the shells, cover, and bake for 30 minutes. Sprinkle with cheese and bake uncovered for an additional 5-10 minutes.

FREEZER FRIENDLY MAINS:

Guacamole Turkey Burgers loaded with Pepper Jack Cheese + Pico de Gallo from www.whatsgabycooking.com (@whatsgabycookin)

Turkey Burgers – Seriously, you need these in your regular rotation. They are not to be missed! | Freezer Tip: Form the turkey burgers and freeze them on a baking sheet before cooking! Once frozen, remove the patties from the freezer and transfer them to an airtight container with a small piece of parchment between each patty. Then freeze as needed.

Carnitas – I’ve been obsessed with carnitas ever since I made my first batch about 10 years ago in culinary school. Use them for burrito bowlsnachostacos. You name it! | Freezer Tip: Make the carnitas from start to finish. Let it cool, transfer to an airtight container, and freeze. 

Pulled Pork – Looking for something delicious, easy, simple, and awesome… look no further. Pulled Pork Sliders are your new jam. | Freezer Tip: Make the pulled pork from start to finish. Let it cool, transfer to an airtight container, and freeze.

Ground Chicken Tacos – Take it from me, make a double batch on taco night and freeze half! | Freezer Tip: Make the ground chicken mixture from start to finish. Let it cool, transfer to an airtight container, and freeze.

Perfect Italian Meatballs – Buckle up – these are the most perfect Italian meatballs that will ever grace your kitchen. | Freezer Tip: Once cooked, let it cool and transfer to an airtight container to freeze.

Asian Pork Meatball Bowls – These juicy meatballs make the perfect make-ahead lunch or savory dinner! | Freezer Tip: Assemble them, form them into meatballs and then freeze. It’s best to cook these right before serving, so just thaw the meatballs and then cook.

Black Bean Veggie Burger – The veggie burger of your dreams! My mom used to make veggie burgers in bulk and then store them in the freezer so we could whip them out at a moment’s notice and eat. | Freezer Tip: Form the veggie burgers and freeze them on a baking sheet before cooking! Once frozen, remove the patties from the freezer and transfer them to an airtight container with a small piece of parchment between each patty. Then freeze as needed.

Easy Mexican Shredded Chicken – A great base for so many weeknight dinners! | Freezer Tip: Once cooked, let it cool and transfer to an airtight container to freeze.

Bean and Cheese Enchiladas from www.whatsgabycooking.com (@whatsgabycookin)

Easy Freezer Meals: Bean and Cheese Enchiladas

Gaby
The most perfect recipe for Bean and Cheese Enchiladas!! Say hello to your new fav weeknight meal!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Mexican, Tex Mex, Southwestern
Servings 4 people

Ingredients
  

  • 1/2 cup vegetable oil
  • 8 6-inch flour tortillas
  • 2 cups red enchilada sauce (any brand works but the Salsa Cremosa from Herdez is wildly delish)
  • 3 cups shredded Monterey Jack cheese
  • 1 15-ounce can refried beans
  • 1 4-ounce can green chiles

To Garnish

  • 1/2 cup sour cream mixed with 1 tablespoon water and 1 teaspoon of chipotles in adobo
  • fresh cilantro
  • cubed avocado or guacamole

Instructions
 

  • Preheat the oven to 375 degrees F.
  • Heat vegetable oil in a medium skillet over medium-high. Working one at a time, fry tortilla, turning once, until just starting to brown and crisp, about 10 seconds per side. Transfer the tortilla to paper towel lined plate to drain. Repeat with remaining tortillas.
  • Dip both sides of each tortilla in the enchilada sauce just to coat, then transfer to a baking sheet. Spread ½ cup of enchilada sauce lengthwise down the center of a 13×9" baking dish.
  • Working one at a time, spoon 2-3 tablespoons of the refried beans into the center of the tortilla, followed by a few tablespoons of shredded jack cheese and a teaspoon of the canned green chiles. Fold one side over filling, then continue to roll enchilada up like a burrito. Place the seam side down in the prepared baking dish as you go, fitting them all in. Top with the remaining enchilada sauce and then pile on the remaining cheese.
  • Cover tightly with plastic wrap or a fitted lid and freeze for up to 3 months.
  • When ready to eat, remove plastic wrap, and bake at 375° F until sauce is bubbling and cheese is beginning to brown, about 20-30 minutes.
  • While the enchiladas are baking, combine the sour cream and milk or water, chipotles in adobo and season with salt.
  • Serve enchiladas topped with cheese, a drizzle of crema and cilantro and a dollop of guacamole.

Notes

If baking immediately: bake at 375° F for 10-15 minutes, until sauce is bubbling and cheese is beginning to brown.

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10 comments

  1. Monika

    I love to pull things out of the freezer when I am short on time. Every single one of these looks like a winner to me. Plus I get to cook to my hearts content on the weekend to prepare for several weeks ahead. Yum!

  2. Emily

    These look great! I’m new to the whole cooking frozen meals though – how would I best prepare them for dinner after they’ve been frozen?

    • Gaby

      Once it’s frozen, I usually take it out the morning of, put it in the fridge and let it start to thaw. Then before dinner divide up the servings and re-heat as needed

  3. Jenna

    Do you cook everything and then freeze everything prepared for these meals?

  4. Lauren

    Hi Gaby! love your recipes! FYI I think the links are switched for the Skillet Chipotle enchilada bake and the chicken enchilada pasta bake.. they are backwards. 🙂 Only realized because I really want to make the skillet chipotle enchilada bake!

  5. Susan L Delozier

    Hi Gaby,
    I keep seeing your skillet dinners prepared in what looks like a cast iron skillet. Do you have a special brand of cast iron that you would recommend? Also, I need more smaller portioned recipes for my partner and I. We are very senior (79 & 76) and really can’t, and shouldn’t, eat huge meal portions. I enjoy leftovers, but my partner doesn’t, so I wind up eating them by myself!
    I love your recipes!