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!
15 EASY FREEZER MEALS
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About Karrie
Food is my love language. But so is saving money. So I like to combine the two a lot and make thrifty make ahead and freeze meals to save time. Because life is busy, and freezer meals can come to the rescue for all of us. And yes, they actually CAN taste good. Read more...
Comments & Reviews
Chandra says
We tried most of these and have 3 more chilling in the freezer! I used 6 jumbo chicken breasts for the French dip recipe and came out with enough delicious shredded chicken to put on another round of chicken pesto pasta, a chicken pot pie, and another 2ish cups that I’ll use at a later date! We also reserved the extra gravy from the cube steaks, and added a can of mushrooms to top mashed potatoes served with bratwurst and peas – a kind of bangers and mash. These recipes have all been a huge hit and it took me (an absolute beginner at freezer meals) 3 hours to make 8 meals that had leftovers too, plus the ingredients weren’t super crazy so it was in the budget. These recipes are packed with flavor! I love that I have the option to eat now, or use my crockpot or instant pot. Do you have any more like these?
Faith says
Thank you for the recipes, Karrie. They were awesome: easy-to-follow, delicious, easy clean-up. All the good things.
I posted all the details of my experiences cooking your freezer meals on my blog, with links back to your site (of course). The blog includes planning and cooking notes, as well as family ratings. You can check out my user experience there.
So far, our family favorite is the Loaded Potato Soup. Yuuummmm!!!!
Thanks, again. I will be trying more of your recipes in the future.
Jessica says
I assume you aren’t pre-cooking the tortellini for the one with Alfredo and pesto?
Karrie says
Nope! Not pre cooking it. 🙂
Carol says
Question: you have how to make them now, and how to make a freezer meal (with items separate)….But can these be cooked as a meal and THEN frozen so they just need to be thawed and warmed up for dinner and not fully cooked? Thanks! I”m trying to get some meals done as my hubby is going for knee surgery in about 2 weeks and want to have some meals on hand that can just be warmed up for dinner
Karrie says
You can do this with some of these recipes, but they will taste much fresher if you cook them the day of. Noodles tend to be more mushy if you cook them/bake them and then reheat them, but the soups and chilis would do well with this method!
Kristine says
Hello my question with the chicken French dip is it says to Cook in the Insta pot for 28 minutes don’t you think that is a long time? I am fairly new to the Insta pot and sometimes if I cook my chicken longer than 10 minutes it is very rubbery just wanted a little bit more information on it or other peoples opinion thanks
Karrie says
You want the chicken to be pull apart tender and shreddable for french dip sandwiches, so the longer cook time is right.
Melissa Clark says
Hi there, I did almost all the meals in one and am in love.
Tonight I made the cilantro lime chicken.
I have a ton of liquid left over after shredding all the meat? What do you with it? Can i just reduce it on a simmer or drain and save for another recipe?
Did I do something wrong??
Mishelle says
I was searching the internet for recipes my son could make for him and his girlfriend that “are easy” to prep and cook, since “eating out all the time is getting to be too expensive.” (per his request)
Ahh… It feels so good when they actually start taking heed to your suggestions. 🙂
Not only am I sending him most of these, but I’m trying most of these myself!
Thank you so much!
Kate Price says
Thanks for the recipes! I couldn’t find frozen ravioli at my local grocery store so I just bought fresh ravioli. Do I need to boil it before I make the freezer dish or just layer them dry and unboiled? Thanks in advance!
Karrie says
Nope, just add them as fresh unboiled, otherwise they will be over cooked. 🙂
Cynthia says
Hi Karrie,
I am noticing that more and more freezer meals are asking for instapot or crockpot cooking. Can these recipes be cooked on the stovetop or oven? Most of my food prep is for my daughters away at University who do not have access to either cooking items.
Love your social media posts!
Thank you
Karrie says
Hmmm… thats a good question! I think it depends on the recipe… for example, the wild rice soup you might be able to put it in a pot and slowly cook it on low for a few hours… stirring often… but it’s just riskier for burning. That being said… there are several recipes in this list that are skillet ones and a few oven-to-freezer ones! The stir-fry ones are really yummy!
Heather says
Not sure what I could be doing wrong but the chili was still frozen after the stated cook time in the instant pot and the pesto tortellini was also still frozen solid in the oven after 50 minutes at 375.
Karrie says
The time depends on how frozen your food is too sometimes… (like how cold you keep your freezer) So I suggest just watching it carefully… sometimes they take longer than directions say.
Kat says
Do the sauces have to be placed in individual quart bags or is it ok to dump all ingredients together in a gallon sized freezer bag?
Karrie says
Sauces need to be separate because first you cook the meat in the stir-fry then you add the sauce in.
Lindsay says
Thank you for the recipes! Silly question… for the ravioli and tortellini recipes, do you Cook the frozen pasta first before putting the dish together and freezing?
Karrie says
Nope, you add it in frozen! 🙂
Lora says
What can I use in replace of corn starch in many of these recipes? It’s not a very healthy ingredient.
Karrie says
You can substitute flour in place of the cornstarch.
Me says
Flour is also not a healthy ingredient….I suggest using Gluccoman to thicken. It’s derived from a root and actually helps to blunt the spike of blood sugar when consuming carbohydrates.
Linette Valles says
Arrowroot works well and it can freeze.
Lesley says
Guys… I made the chicken satay and the sesame honey chicken. AMAZING. I fed my dad (who eats anything but is brutally honest about how good it is), my mom (who hates everything but noodles, potatoes, and combinations of the two), my 5 year old (who says “do i have to eat this?” before she even sees her plate each day). THEY ALL GRUBBED IT UP!!!!!
This time I made them right away just to try them. Today i’m making freezer meals for a day in the future where I just can’t bear to hear complaining.
Thank you for these!
Kitty Ann Lloyd says
Ido you put raw ground turkey in the bag with other ingredients for the chili? Thanks!
Karrie says
I do to make it faster, but you can pre cook it if you prefer.
Megan says
Thanks for the awesome recipes! Looking forward to trying a few (or all, yum!). A couple thoughts:
1. I’ve heard that it meat should always be thawed before using a slow cooker. The worry is the internal meat temperature won’t reach a high enough amount. Thoughts?
2. I’d love a few more recipes that don’t require an instant pot/slow cooker. Mostly because my husband and I work weird hours and don’t have 3 – 8 hours to cook a meal. Even if we put it on before we left for work, we often to wouldn’t get back until 12.5 hours later. Hopefully future recipes continue coming! I love that you look for healthy convenience options for us!
Karrie says
Hi, yes according to the USDA Food Service you should thaw raw meat before adding to a slow cooker. And I have tons of other recipes that don’t require a slow cooker or instant pot in my cookbook Seriously Good Freezer Meals!
Cayti says
None of your recipes, say to use cooked or raw meat. I prepared your thai coconut peanut satay, followed the directions to a T, and used raw chicken which I thought was kind of weird. Shortly after I got a burn notice on my instant pot. When I opened it up the chicken was sticking to the bottom. I then took it out, washed and across my pan and restarted this time adding more liquids. And again I got the burn notice. Any suggestions?
Linette Valles says
Mine does the same thing. The only way I have found to remedy is to add a lot more liquid/broth to combat the coconut milk.
Rachel says
Thank you for this post! I’m prepping for baby number 4 and can’t wait to make these.
Natalie says
Okay, I am that crazy person who decided to prep all 15 meals at once. I skipped at Winco and bought most things from the bulk bins. My total cost was just under $150 (but I had a few items in my pantry). I made a few substitutions in the beef department based on what was reduced for quick sale. It took about 4 hours to prep everything (I didn’t buy any frozen vegetables so there was a bit more chopping). A few recipes were a bit ingrained so I adjusted for my personal taste. So far, everything is delightful. There’s a good variety of meal types and flavor profiles.
I love this post and will definitely be making several of these again (though maybe not all in one go).
Karrie says
Thank you so much Natalie for sharing all that! $150 for 15 meals is pretty great! And so happy you liked them all.
Hannah says
These are all SO delicious! And I really love how you break each meal down into several cooking methods. It’s so helpful to have several different options for preparing the meals, all in one place and easy to read!