Easy freezer meals (like, actually easy) do indeed exist and I’ve created the best ones ever.. right here.  And I’m so excited to share them with you all!

You ever feel like your life is just waaaaayyy too busy? That’s me most days too. There are so many things to do that I’d rather just crawl into my closet to hide rather than deal with it all. For reals.

I’m an LDS stay-at-home-mom of four kids with a full-time blogging business…. constantly trying to reevaluate what is really important, and trying to find balance. Ever trying to start new chore charts that work for about two weeks ( because I’m weak…) Trying daily to keep to a schedule, trying to ignore that messy pile of dishes I never got to today.

Trying to get through the massive to-do lists, keep a budget and pay the bills, do church callings and trying to spend quality time with my kids and husband.

Trying to do it all and never getting it all done.

Trying not to remember last night.. when making dinner hadn’t even crossed my mind all day. Seriously, I hadn’t even thought about dinner, and around 7 pm the kids  were all like..”Maaaam, what’s for dinner? And there’s me ” Ummm…I don’t know! It’s too late for me to make a big meal. How about cereal? Or the leftovers from 2 days ago? You’re on your own!” Yes, I did say that. But, to be fair, my kids at home are 12 and 13, so… it’s not total abuse, right?…ahem.

But still, in the deepest part of my soul, there is something that just gives me joy when I can make my family a really good healthy homecooked meal. And if they tell me they all love the meal? That is everything I need! I think about it for days!

The dishes, the laundry? I can ignore those if I need to, but if my family doesn’t eat well ..it’s guilt-town for me.

You ever feel that way too? If you do, I’m glad. I mean, not glaaad, because well, feeling this way sucks. But glad because at least you and I are in crazy town together!

Nevertheless, I do have one thing that has helped me every single time at least with this whole dinner thing. And I promise it can help you out too.

Freezer meals. Yep. They are a total game changer.

I can take one day and make up a bunch of healthy, easy freezer meals and BAM! My life is 59% less stressed.

I’ll have a whole bunch of dinners ready to go, then on those days when I haven’t thought about dinner, I can just open up the freezer and pick one to toss into my instant pot or into the oven. And the days when I do remember in the morning that dinner is coming soon…ha! I can just grab one out and toss it in the slow cooker. And breathe a sigh of relief knowing that dinner is done.

Another benefit is when I do a bunch of meals in one day, I may have a lot of dishes to clean that one day, but hardly any to do the rest of the month. It’s so nice. Because I really really hate doing dishes. Like really. Hate. hate. hate.

I’ve been getting a lot of requests lately for EASY & HEALTHY freezer meals.

Also a lot of requests for freezer meals for new moms or moms who are expecting/pregnant who want to get as many good tasting meals made up in the shortest amount of time, so they aren’t on their feet all day long making freezer meals. They want to be all ready and prepared so they can enjoy those sweet baby moments of snuggle time… (oh how I remember those days!) So I know this post of easy freezer meals can help you new moms out there too!

And as some of you may know, I’ve been making freezer meals for as long as I can remember.

Now, there are some freezer meals that take a long time to make (but can be worth it), for example, most lasagnas. And there are some easy freezer meals are super fast to make, that you can prep in 15 minutes flat or less. Those are the ones I’m focusing on in this post. The easy ones. And in order to be considered easy freezer meals they had to meet a certain bunch of my requirements.

To be considered easy freezer meals (like, actually easy) they needed to be:

• Freezer meals that even beginners could make, not complicated
• Freezer meals that are quick! They need to take 15 minutes or less each to prep.
• Freezer meals that don’t require cooking first before you prep. And minimal veggie chopping too.
• Freezer meals that you don’t have to thaw overnight first.
• Freezer meals that are actually healthy too, like using real foods, or having some gluten-free and vegetarian options too.
• Freezer meals that are kid friendly and taste amazing ..like ones your family after trying actually says, “Whoa, this is soo good!”

So I decided to look through some of my own freezer meal recipes on Happymoneysaver, to figure out which ones would work great for this easy freezer meals list, and found some awesome ones. Then I decided to create some new recipes as well!

And so… in all it’s glory, I present to you 15 of the easiest freezer meals of all time that are super delicious and healthy too.

BUT FIRST- HERE ARE SOME IMPORTANT LINKS!

• Free printable of these 15 easy freezer meal recipes
• Freezer Meals for beginners tips
• Freezer Meal tips, favorite recipes & FAQ
• Freezer meals containers I love
• Join our freezer meal facebook group community (we have a blast!)

Oh you guys are going to love these. LOVE THESE! It’s the best list of easy freezer meals online right now!

15 EASY FREEZER MEALS

BEEF AND BROCCOLI TERIYAKI 
no cook-prep, gluten-free, dairy free, skillet meal, easy freezer meals
serves 4

INGREDIENTS
1 lb thinly sliced steak (I buy mine pre-sliced to save time)
1/4 cup cornstarch
1/2 cup soy or tamari sauce
4 tbsp brown sugar
1 tsp minced garlic (about 1 clove)
1/2 tsp minced fresh ginger
1 tsp sesame seeds
1/2 tsp toasted sesame oil
1/4 tsp red pepper flakes
3-4 cups broccoli florets, fresh or frozen
On cooking day: 3-4 tbsp vegetable or canola oil

1. Add sliced steak + cornstarch into gallon-sized freezer bag. Shake bag until all sides of steak pieces are coated. Seal bag, removing air.
2. In a small bowl (or place directly into quart sized freezer bag) combine tamari or soy sauce, brown sugar, garlic, ginger, sesame seeds, sesame oil and red pepper flakes.

MAKE IT NOW
Add 3-4 tbsp vegetable or canola oil to a wok or large skillet and heat on high. Add steak into wok and stir-fry, separating pieces and stirring constantly until the majority of the pieces have some golden or crispy edges on them, about 3-4 minutes. Add broccoli, cook 1-2 minutes until crisp-tender. Add sauce, and cook, stirring constantly for about 1 minute until sauce slightly thickens. Serve.

MAKE IT A FREEZER MEAL
Label a new gallon-sized freezer bag. Add to labeled bag the sealed steak with cornstarch bag, sealed sauce bag, and add in broccoli florets on top. Seal bags together and freeze.

QUICK THAW: Thaw steak and sauce packets quickly by running under warm water until you can break the packets up. Or place the whole kit in the fridge first thing in the morning so the meat will be thawed by dinner time.

COOK IN WOK OR LARGE SKILLET:  Add 3-4 tbsp vegetable or canola oil over high heat. Pour steak into wok, stir-fry, separating pieces and stirring constantly until the majority of the pieces have some golden or crispy edges on them, about 3-4 minutes. Add broccoli, cook 1-2 minutes until crisp-tender. Add sauce, and cook, stirring constantly for about 1 minute until sauce slightly thickens. Serve.

SESAME HONEY CHICKEN LETTUCE CUPS
no cook-prep, gluten-free, dairy-free, skillet meal, easy freezer meals
serves 4-6

INGREDIENTS
2 lbs boneless chicken breasts, cut into bite-sized pieces
1/3 cup cornstarch
1/4 cup honey
1 tbsp soy or tamari sauce
1 tsp minced garlic (about 1 clove)
1 tsp sesame seeds
1/4 tsp (1 mL) red pepper flakes

On cooking day: 1 head iceberg or butter lettuce. Other optional toppings: shredded carrots, finely sliced cucumber, sliced green onion, crispy rice noodles

1. Add sliced chicken + cornstarch into gallon-sized freezer bag. Shake bag until all sides of chicken pieces are coated. Seal bag, removing air.
2. In a small bowl (or place directly into quart sized freezer bag) combine honey, tamari or soy sauce, minced garlic, sesame seeds, and red pepper flakes.

MAKE IT NOW
Add 3-4 tbsp vegetable or canola oil to a wok or large skillet and heat on high. Add chicken into wok and stir-fry, separating pieces and stirring constantly until the majority of the pieces have some golden or crispy edges on them, about 4 minutes. Add sauce, and cook, stirring constantly for about 1-2 minutes until sauce is boiling and slightly thickens. Serve in lettuce cups and top with additional toppings if desired.

MAKE IT A FREEZER MEAL
Label a new gallon-sized freezer bag. Add to labeled bag the sealed chicken with cornstarch bag and sealed sauce bag. Seal bags together and freeze.

QUICK THAW: Thaw chicken and sauce packets quickly by running under warm water until you can break the packets up. Or place the whole kit in the fridge first thing in the morning so the meat will be thawed by dinner time.

COOK IN WOK OR LARGE SKILLET:  Add 3-4 tbsp vegetable or canola oil over high heat. Add chicken into wok and stir-fry, separating pieces and stirring constantly until the majority of the pieces have some golden or crispy edges on them, about 4 minutes. Add sauce, and cook, stirring constantly for about 1-2 minutes until sauce is boiling and slightly thickens. Serve in lettuce cups and top with additional toppings if desired.

PESTO TORTELLINI BAKE 
freezer-to-oven meal
serves 6

INGREDIENTS
1 lb cheese tortellini, frozen or fresh
2 jars alfredo sauce
2 cups shredded rotisserie chicken (optional for vegetarian)
1/2 cup pesto
1 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
9×13 metal or foil baking pan or (2) 8×8 baking pans

1. In a large bowl combine tortellini, alfredo sauce, chicken if using, pesto, and mozzarella cheese.
2. Pour into baking dish. Top with shredded parmesan cheese.

MAKE IT NOW
Preheat oven to 375°F. Bake, covered with foil for 30 minutes. Remove foil and let bake an additional 10 minutes until golden and bubbly all over. Serve.

MAKE IT A FREEZER MEAL
Cover with plastic wrap, pressing down to remove as much air as possible, then cover with foil. Label and freeze.

BAKE FROM FROZEN: Remove plastic and foil, then cover again with foil. Bake covered at 375°F for 50 minutes. Remove foil and let bake an additional 10 minutes until golden and bubbly all over. Serve.

EASY RAVIOLI LASAGNA 
freezer-to-oven meal, vegetarian
serves 6-8

INGREDIENTS
1 pound frozen Ravioli
24 ounces pasta sauce
8 ounce package of frozen chopped spinach
15 ounces Fat Free Ricotta
1 tsp minced garlic
2 cups mozzarella shredded

1. Break up frozen spinach into a small bowl, mix in ricotta and garlic.
2. Put a thin layer of red sauce on the bottom of a 9×13 pan.
3. Lay down your first layer of raviolis. top with half the spinach mixture, then 1/3 of the red sauce, then 1/2 a cup of mozzarella. Repeat this layer again.
4. Top with remaining ravioli, then red sauce, then mozzarella.

MAKE IT NOW
Preheat oven to 375°F. Bake, covered with foil for 30 minutes. Remove foil and let bake an additional 10 minutes until golden and bubbly all over. Serve.

MAKE IT A FREEZER MEAL
Cover with plastic wrap, pressing down to remove as much air as possible, then cover with foil. Label and freeze.

BAKE FROM FROZEN: Remove plastic and foil, then cover again with foil. Preheat oven to 375°F. Bake for 1 hour . Remove foil and bake for 20 -30 minutes more minutes until golden, bubbly and all the pasta is cooked through.

THAI PEANUT CHICKEN SATAY 
no cook-prep, gluten-free, dairy-free, instant pot meal, crockpot meal, easy freezer meal
serves 6-8

INGREDIENTS
2 pounds boneless skinless chicken thighs, trimmed
14 oz can coconut milk
1/2 cup creamy peanut butter
3 tbsp lime juice
1 tbsp ginger, grated
2 tbsp tamari or soy sauce
3 tbsp honey
1 tbsp toasted sesame oil
2 tsp minced garlic
2 tsp curry powder yellow
1 tsp cumin
1 tsp garam masala
1/2 tsp red pepper flakes

1. In a medium bowl combine coconut milk, peanut butter, lime juice, ginger, tamari, honey, sesame oil, garlic, curry powder, cumin, garam masala and red pepper flakes. Whisk all together until smooth. Add chicken.

MAKE IT NOW
Add chicken and sauce to either the instant pot or crockpot and cook as directed below.

MAKE IT A FREEZER MEAL
Transfer chicken and sauce to a labeled container or freezer bag and freeze.

COOK IN INSTANT POT
From frozen, transfer chicken and sauce into an instant pot.  Add in 1/4 cup water or chicken broth. Cook for 15 minutes at high pressure then allow 10 minutes for natural release.
From thawed or freshly made, transfer chicken and sauce into an instant pot. Cook for 12 minutes at high pressure, then allow 10 minutes for natural release.

COOK IN CROCK POT
From thawed or freshly made, transfer chicken and sauce into slow cooker. Cook on high for 4 hours or low 6 hours.

SERVE WITH: My favorite way to serve this is in lettuce cups with chopped fresh cilantro and peanuts on top, but this is also great served over rice, in burritos, or on a salad.

CILANTRO LIME CHICKEN 
no cook-prep, gluten-free, dairy-free, instant pot meal, crockpot meal, easy freezer meal
serves 6

INGREDIENTS
1 lb boneless skinless chicken breast
1 cup orange juice
1 cup chicken broth
juice of 2 fresh limes
2 tsp minced garlic
1/2 cup chopped cilantro leaves
1 can black beans, drained and rinsed
2 cups frozen corn
1 tbsp ground cumin

1. Add all ingredients to a gallon sized freezer bag or container for instant pot.

MAKE IT NOW: Add to either the instant pot or crockpot and cook as directed below.

MAKE IT A FREEZER MEAL: Seal bag, removing as much air as possible and freeze.

COOK IN INSTANT POT
From frozen, add contents into an instant pot.  Saute for 5 minutes or until you have about 1/4 cup of liquids. Cook for 12 minutes at high pressure then allow 10 minutes for natural release.
From thawed or freshly made, transfer into an instant pot. Cook for 9 minutes at high pressure, then allow 10 minutes for natural release.

COOK IN CROCK POT
From thawed or freshly made, transfer into slow cooker. Cook on high for 3-4 hours or low 6 hours.

SERVE WITH: My favorite way to serve this is homemade burrito bowls. Just add rice, sour cream, guac and cilantro for a super delicious meal. Tacos and nachos are great ways to serve this as well.

CUBE STEAKS WITH GRAVY
no cook-prep, dairy-free, instant pot meal, crockpot meal, easy freezer meal
serves 6

INGREDIENTS
6 cube steaks
2 cups water
1 cup pureed yellow or white onion
1/2 cup soy or tamari sauce
2 tbsp Worcestershire sauce
2 tsp minced garlic
2 tbsp beef bouillon
1 tsp salt
dash pepper

1. Add all ingredients to a gallon sized freezer bag or container for instant pot.

MAKE IT NOW: Add to either the instant pot or crockpot and cook as directed below.

MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible and freeze.

COOK IN INSTANT POT
From frozen, add contents into an instant pot.  Add 1/4 cup water. Cook for 23 minutes at high pressure, then do quick release. Place on saute. Remove steaks. Whisk in a small bowl  1/4 cup cornstarch with 1/2 cup water until smooth. Pour mixture into the liquids left in the Instant Pot. Whisk continually until gravy starts to thicken. Add cubed steaks back into the pot, heat until warmed through then serve.

From thawed or freshly made, transfer into an instant pot. Cook for 20 minutes at high pressure, then do quick release. Place on saute. Remove steaks. Whisk in a small bowl  1/4 cup cornstarch with 1/2 cup water until smooth. Pour mixture into the liquids left in the Instant Pot. Whisk continually until gravy starts to thicken. Add cubed steaks back into the pot, heat until warmed through then serve.

COOK IN CROCK POT
From thawed or freshly made, transfer into slow cooker. Cook on low for 6 hours. Remove steaks. Transfer remaining liquid to medium saucepan. Whisk in a small bowl 1/4 cup cornstarch with 1/2 cup water until smooth. Bring saucepan liquids to simmer over medium-high heat. Slowly add while whisking the cornstarch mixture into the sauce.  Whisk continually until gravy starts to thicken. Add cubed steaks into the pot, and heat until warmed through, then serve.

SERVE WITH: So delicious served over buttery mashed potatoes and a side of green vegetables.

CHICKEN FRENCH DIP SANDWICHES
no cook-prep, instant pot meal, crockpot meal, easy freezer meal
serves 6

INGREDIENTS
6 boneless/skinless chicken breasts (about 2 lbs/1 kg)
1/2 large onion, pureed
2 tsp butter, diced
14.5 oz can beef broth
1 tbsp Worcestershire sauce
2 tbsp cornstarch
1 tbsp garlic, minced (about 6 cloves)
1 tsp salt
1 tsp parsley
1/2 tsp black pepper
1/4 tsp thyme
On serving day: 6 slices Havarti cheese + 6 hoagie rolls

1. In a large bowl mix together onion, butter, beef broth, Worcestershire, cornstarch, garlic, salt, parsley, pepper, and thyme. Add chicken and transfer to a gallon sized freezer bag or container for instant pot.

MAKE IT NOW: Add to either the instant pot or crockpot and cook as directed below.

MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible and freeze.

COOK IN INSTANT POT
From frozen, add contents into an instant pot.  Saute for 5 minutes or until you have about 1/4 cup of liquids. Cook for 30 minutes at high pressure then allow 10 minutes for natural release.
From thawed or freshly made, transfer into an instant pot. Cook for 28 minutes at high pressure, then allow 10 minutes for natural release.

COOK IN CROCK POT
From thawed or freshly made, transfer into slow cooker. Cook on high for 3-4 hours or low 6-7 hours.

TO SERVE:  Shred chicken. Toast hoagie rolls under the broiler until golden. Place some shredded chicken on hoagie bottom, and top with a slice of havarti cheese. Spoon off fat or use fat separator on liquids left in crock pot. Serve this “jus” into small bowls and serve with each sandwich for dipping.

CHICKPEA WILD RICE SOUP
no cook-prep, gluten-free, instant pot meal, crockpot meal, easy freezer meal, vegetarian
serves 6

INGREDIENTS

1/2 cup yellow onion, diced
1 cup shredded carrots
1 tsp minced garlic
1 cup uncooked wild rice
1 can chickpeas, drained
4 cups vegetable or chicken broth
1 tsp salt
1 tsp poultry seasoning
1/4 tsp (1 mL) celery salt
pinch of red pepper flakes
1 lb chicken breasts (optional)

On serving day:
1/4 cup butter
1/4 cup cornstarch
2-1/2 cups whole milk

1. Add all ingredients to a gallon sized freezer bag or container for instant pot.

MAKE IT NOW: Add to either the instant pot or crockpot and cook as directed below.

MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible and freeze.

COOK IN INSTANT POT
From frozen, add contents into an instant pot.  Add 1/4 cup water. Cook for 30 minutes at high pressure then allow 10 minutes for natural release.
From thawed or freshly made, transfer into an instant pot. Cook for 28 minutes at high pressure, then allow 10 minutes for natural release.

COOK IN CROCK POT
From frozen, transfer to slow cooker. Cook on high for 4-5 hours.
From thawed or freshly made, transfer into slow cooker. Cook on high for 3-4 hours or low 6-7 hours.

TO SERVE:  After cooking in Instant Pot or Crock Pot, shred chicken if using.  In a small saucepan melt butter over medium heat. Add cornstarch and whisk for 30 seconds until smooth. Add in whole milk and whisk, stirring constantly until thickened. Add to soup and stir gently until all blended together and creamy. Serve.

LOADED POTATO SOUP
no cook-prep, gluten-free, instant pot meal, crockpot meal, easy freezer meal, vegetarian
serves 6

INGREDIENTS

32 oz bag frozen diced hash brown potatoes
1 large onion, pureed or diced
1 cup shredded carrots
4 cups vegetable or chicken broth
3 tsp minced garlic
1/4 cup butter, cut into slices
2 tsp salt
1/2 tsp pepper
1 tsp celery salt
8 oz package diced or cubed ham (optional)

On serving day:
1-1/2 cups heavy cream
shredded cheddar cheese (optional)

1. Add hash browns, onion, carrots, broth, garlic, butter, salt, pepper, celery salt and ham (optional) to a gallon sized freezer bag or container for instant pot.

MAKE IT NOW: Add to either the instant pot or crockpot and cook as directed below.

MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible and freeze.

COOK IN INSTANT POT
From frozen, add contents into an instant pot.  Saute for 5 minutes or until you have about 1/4 cup of liquids. Cook for 10 minutes at high pressure then allow 10 minutes for natural release.
From thawed or freshly made, transfer into an instant pot. Cook for 9 minutes at high pressure, then allow 10 minutes for natural release.

COOK IN CROCK POT
From frozen, transfer to slow cooker. Cook on high for 5 hours or low 7-8 hours.
From thawed or freshly made, transfer into slow cooker. Cook on high for 3-4 hours or low 6 hours.

TO SERVE:  After cooking in Instant Pot or Crock Pot, add in heavy cream and stir until well combined.  Serve topped with cheddar cheese, bacon bits or sour cream if desired.

EASY SAUSAGE GUMBO
no cook-prep, instant pot meal, crockpot meal, easy freezer meal, whole30
serves 6

INGREDIENTS
12 oz  Smoked turkey or Kielbasa sausage, sliced into thin slices
10 oz okra, fresh or frozen
1 medium onion, chopped
1 red bell pepper, chopped
2 tsp minced garlic
28 oz can of diced tomatoes, with juices
1 tbsp Worcestershire sauce
1/4 tsp salt
1/4 tsp pepper
2 dashes tabasco or hot sauce

1. Add all ingredients to a gallon sized freezer bag or container for instant pot.

MAKE IT NOW: Transfer contents to either the instant pot or crockpot and cook as directed below.

MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible and freeze.

COOK IN INSTANT POT
From frozen, add contents into an instant pot.  Add 1/4 cup water. Cook for 10 minutes at high pressure then allow 10 minutes for natural release.
From thawed or freshly made, transfer into an instant pot. Cook for 9 minutes at high pressure, then allow 10 minutes for natural release.

COOK IN CROCK POT
From frozen, transfer to slow cooker. Cook on high for 3-4 hours or low 5-6hours.
From thawed or freshly made, transfer into slow cooker. Cook on high for 3 hours or low 4-5 hours.

SERVE WITH: So delicious served over rice and a crisp green salad or corn-on-the-cob.

This recipe can also be found on it’s own page on my blog here: Easy Sausage Gumbo Recipe

BEEF BARLEY STEW
no cook-prep, instant pot meal, crockpot meal, easy freezer meal
serves 6

INGREDIENTS
1 lb beef stew meat, diced small
1-1/4 cups diced carrot, fresh or frozen
1 onion, diced or pureed
3 ribs celery, diced
15 oz can tomato sauce
1/2 cup pearl barley
5 cups water
1 tsp parsley flakes
1/4 tsp pepper
1 tsp granulated sugar
2 tbsp Beef Bouillon powder

1. Add all ingredients to a gallon sized freezer bag or container for instant pot.

MAKE IT NOW: Transfer contents to either the instant pot or crockpot and cook as directed below.

MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible and freeze.

COOK IN INSTANT POT
From frozen, add contents into an instant pot.  Add 1/4 cup water. Cook for 30 minutes at high pressure then allow 10 minutes for natural release.
From thawed or freshly made, transfer into an instant pot. Cook for 27 minutes at high pressure, then allow 10 minutes for natural release.

COOK IN CROCK POT
From frozen, transfer to slow cooker. Cook on high for 5 hours or low 9 hours.
From thawed or freshly made, transfer into slow cooker. Cook on high for 4-5 hours or low 8-9 hours.

SERVE WITH: My fav is a sprinkling of parmesan cheese along with a slice of crusty bread slathered with butter.

This recipe can also be found on it’s own page on my blog here: Slow Cooker Beef Barley Stew

SHREDDED BEEF FAJITAS
no cook-prep, instant pot meal, crockpot meal, easy freezer meal, whole30
serves 6

INGREDIENTS
1-1/2 lb beef roast or beef chuck steak
1 onion, pureed or diced
1 red bell pepper, diced
15 oz can diced tomatoes, drained
1 cup beef broth
2 tsp minced garlic
12 oz ground chorizo

1. Cut roast or steak into around 4 large pieces. Add beef, onion, bell pepper, diced tomatoes, broth, and garlic to a gallon sized freezer bag or container for instant pot. Then pinch small pieces of ground chorizo and add into mixture. Stir gently to combine.

MAKE IT NOW: Transfer contents to either the instant pot or crockpot and cook as directed below.

MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible and freeze.

COOK IN INSTANT POT
From frozen, add contents into an instant pot. Saute for 5 minutes or until you have about 1/4 cup of liquids.  Cook for 60 minutes at high pressure then allow 10 minutes for natural release.
From thawed or freshly made, transfer into an instant pot. Cook for 55 minutes at high pressure, then allow 10 minutes for natural release.

COOK IN CROCK POT
From frozen, transfer to slow cooker. Cook on high for 4-5 hours or low 7 hours.
From thawed or freshly made, transfer into slow cooker. Cook on high for 3-4 hours or low 5-6 hours.

TO SERVE: After cooking in Instant Pot or Slow cooker, shred roast, removing any fatty pieces, then place back into pot and stir to combine. Drain excess liquid if desired. Serve meat mixture in warmed tortillas and garnish with fresh lime juice and cilantro.

This recipe can also be found on it’s own page on my blog here: Instant Pot Shredded Beef Fajitas freezer meal recipe

SWEET & TENDER BBQ RIBS
no cook-prep, instant pot meal, crockpot meal, easy freezer meal
serves 6

INGREDIENTS
2-3 lbs boneless pork country-style ribs
3 cloves garlic minced
1/4 cup brown sugar
1 cup bbq sauce
salt and pepper

On serving day: 1 cup favorite barbecue sauce (I love my homemade BBQ sauce recipe!)

1. Add all ingredients to a gallon sized freezer bag or container for instant pot.

MAKE IT NOW: Transfer contents to either the instant pot or crockpot and cook as directed below.

MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible and freeze.

COOK IN INSTANT POT
From frozen, add contents into an instant pot.  Cook for 50 minutes at high pressure then allow 20 minutes for natural release.
From thawed or freshly made, transfer into an instant pot. Cook for 45 minutes at high pressure, then allow 20 minutes for natural release.

COOK IN CROCK POT
From frozen, transfer to slow cooker. Cook on low 7-8 hours.
From thawed or freshly made, transfer into slow cooker. Cook on low for 5-6 hours.

TO SERVE: After cooking in Instant Pot or Slow cooker, remove ribs, discard juices. Place meat back into pot, add bbq sauce and stir gently to coat. Serve.

I’ve adapted this recipe to make it a little simpler from a recipe on my blog here: Boneless Country Style BBQ Ribs

BEST EVER HEALTHY TURKEY CHILI
no cook-prep, instant pot meal, crockpot meal, easy freezer meal
serves 6-8

INGREDIENTS

28 oz can petite diced tomatoes, with juices
1 tbsp vinegar
1 tbsp yellow mustard
1/4 cup diced onions
2 tsp minced garlic
4 oz can diced green chilis
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
2 tsp chili powder
1 tsp cumin
1/2 tsp salt
1 lb extra lean ground turkey

1. Add tomatoes, vinegar, mustard, onion, garlic, chilis, kidney beans, black beans, chili powder, cumin, and salt to a gallon sized freezer bag or container for instant pot. Then pinch small pieces of ground turkey and add into mixture. Stir gently to combine.

MAKE IT NOW: Transfer contents to either the instant pot or crockpot and cook as directed below.

MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible and freeze.

COOK IN INSTANT POT
From frozen, add contents into an instant pot. Saute for 5 minutes or until you have about 1/4 cup of liquids.  Cook for 20 minutes at high pressure then allow 10 minutes for natural release.
From thawed or freshly made, transfer into an instant pot. Cook for 17 minutes at high pressure, then allow 10 minutes for natural release.

COOK IN CROCK POT
From frozen, transfer to slow cooker. Cook on high for 4 hours or low 6-7 hours.
From thawed or freshly made, transfer into slow cooker. Cook on high for 3 hours or low 5-6 hours.

SERVE WITH: My fav is a topping the chili with a sprinkling of shredded cheddar cheese. Sooo good!

I may not have all my stuff together when it comes to being too busy, and hopefully one day I’ll find balance. But at least I can make up some freezer meals to survive. I hope you love these 15 super duper easy freezer meals and they help you save lots of time!

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