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
Melanie Link says
I tried several of this a few months ago and need to meal prep again and love them. They are so easy. Do you have any new recipes you love meal prepping?
Holly says
These recipes are delicious. Your honey chicken is one of my husbands new favourites and your french dip….mmm. I feel like I might be being greedy, but you should do another round of these recipes! It is hard to find freezers meals that are equally easy and delicious! Great job and thank you so much for spicing up our menu!
Jane B says
You are wonderful. What you have given people is a strategy, not just a list of recipes. Hopefully busy parents will be able to add their own recipes/ideas to your list. For the honey sesame chicken recipe I add a can of rinsed pre-diced water chestnuts on the day of cooking. Thank you for sharing this.
Karrie says
Great idea on the water chestnuts! Yum!! Thank you so much!
Lauren says
You are my new hero! I just stumbled on this list and you have the BEST criteria for “easy” I’ve seen. This mom of a 1 and 2 year old thanks you!!!
Karrie says
I do love easy freezer meals!!!! Haha! But also ones that taste good too…. 🙂
Monica Arbogast says
Thank you! These are easy and quick, but healthy and family friendly meals. I have the Easy Sausage Gumbo heating in my crock pot now!
Kelly Thiessen says
How can I cook any of these recipes if I do NOT have a crock pot nor an instant pot?
Any suggestions? oven? stove top? They all sound so delicious and time saving! thank you!
Karrie says
There are a few skillet type meals and one for baking pans. Otherwise you can try to cook some of them on stove top but I don’t have times for all of them, so you’ll need to experiment a little.
Heather says
PLEASE PLEASE PLEASE!!! TELL ME YOU HAVE ONE BIG SHOPPING LIST FOR ALL 15 MEALS!!!
That is the most stressful part for me as a mommy with Toddlers running around trying to sit down and see how much I need of everything so much easier to have a already made up checklist to go by!
Karrie says
Hi Heather I do!! I have it added to my youtube video where I made the 15 easy freezer meals all at once here: https://youtu.be/aFOuxHTalHw (look in the description). I’ll try to figure out a way to add it to this post soon too.
Ren says
Hello! I mixed up a batch of your Peanut Chicken Satay, exactly as per recipe. The colour of mine is a light brown colour, whereas the picture you posted is more of light green/yellow. Any idea where I may have gone wrong? Thanks 🙂
Karrie says
If you followed the directions it just could be you maybe have darker peanut butter or my yellow curry powder was more “yellow”. I’m sure yours will be fine!
Christinee says
Great ideas, your tips for doing this for newbies are helpful and not ridiculous. The meals are actually things we would eat (not glamorous or complicated). And, the formatting for the printer was just perfect, I could choose which ones to print and they took one page – no more, no less, easy to read! It’s all so wonderful! Thank you for doing the hard work so others can enjoy the easy part!
JB says
Thank you for your recipes. Several of your recipes say they are gluten free, and yet they contain soy sauce. As someone who has had Celiac disease for 7 years, I can tell you that regular soy sauce contains gluten. There are gluten-free soy sauce options available, but the regular stuff is definitely not gluten-free.
Karrie says
Yes, thank you! I use tamari or gluten-free soy sauce in those recipes!
Debbie says
Hello! Thank you so. much for all these recipes, they’re great! I have the ultimate lazy person question 😀
I’m looking at prepping a whole bunch of these meals (made quite a few before and they’re delicious) but my steak strips and chicken breasts are already frozen. Seeing as they’re going straight back into the freezer, I don’t want to defrost them just to mix the cornstarch – what would happen if I put the frozen pieces and cornstarch into their baggie as is? Anyone tried that?
Karrie says
It would be fine, just make sure and thaw the meat bags completely so you can mix in the cornstarch and it coats all the sides and you’ll be fine. In fact, you don’t even need to bother with it at this point, just wait until you’re ready to cook that meal, thaw and then add the cornstarch, it will be great.
Debbie says
ah perfect, thank you so much! xx
Lexy says
Hi there!
Thank you so much! I am so excited to start trying these.
I have some meat that I could use for these recipes, but I have already frozen them. They are just frozen in pound chunks. Would that be fine in the slow cooker version? I’m specifically looking at the chili and the shredded beef fajitas. Instead of pinching them into bits or cutting to a couple of smaller pieces for the recipe, could I just add the other frozen ingredients then the larger chunk of meat?
Thank you in advance!
Karrie says
Hi, so a couple of things here I need to tell you about doing it this way.
1. According to USDA you shouldn’t add frozen raw meat to a slow cooker because since it slowly warms up it’s possible to have bacteria like ecoli grow. So you’d want to thaw this overnight in the fridge first.
2. If you just add in the big chunk of ground beef you WILL have a big cooked chunk of ground beef (think meatloaf) at the end of the cooking that you will need to take out, and chop up smaller and add back into your meal.
So you can do this, however if you’re using the slow cooker, just thaw it all first before adding. And then make sure to chop it up afterwards. Or you can thaw the ground beef separately right now, cook it up and add it precooked to your freezer meal then you wouldn’t have to thaw before adding it to your slow cooker.
Hope that helps!
Melynda says
For the chicken recipes should I thaw them in the fridge overnight?
Karrie says
Hi, if you are using slow cooker recipes you should thaw, but instant pot you can leave frozen. 🙂
Molly Wright says
Like other people I’m looking for recipes I can have on hand for my home and for my elderly parents. I am planning on making the Pesto Tortellini Bake. It’s sounds delicious.
It doesn’t say to cook the tortellini ahead of time. Do the sauce and cheese give the needed cooking liquid for the tortellini?
Karrie says
Yes they do Molly, so no need to cook them first if its fresh or frozen tortellini.
Alisha says
This was a good little find with the corona virus floating around. I hope others find your ideas for freezing food!!
Becca jean says
Hi-
I am specifically looking for meals that can be cooked entirely then frozen. It’s for my older parents who do not always have time to cook anymore. I want some recipes they can simply warm up and then eat. Can you recommend any of your recipes for that?
Alicia says
Bump… looking for this as well!
Karrie says
Hi – So all of my freezer meals can be cooked ahead and reheated – I think they are just better fresh personally. But here are some quick microwave meals I think you might really like.
1. Mini meatloaf and mashed potatoes
2. Chicken & Rice Burritos
3. Easy Freezer Meatballs
4. Chicken Burrito Bowls
5. Twice Baked Potatoes
6. Darn Good Chili is easily re-heatable!
7. Healthy Homemade Hot Pockets
8. Fried Rice Freezer Meal
9. Beef Barley Stew
10. Boneless Ribs (with a side of corn + mashed potatoes or rice)
11. Chicken Noodle Soup
Plus just do a big look through all my freezer meal recipes here to see if anything else catches your eye!
Stephanie says
Hi! These look delicious and can’t wait to make some! Maybe this is a dumb question…but how long will these last in the freezer?
Karrie says
Not a dumb question at all! They can be frozen forever, but it’s best to use them up within 4-5 months. After that you have greater risk of texture and flavor changes + freezer burn. 🙂
Lynn says
Hi, I never comment on recipe sites, but I just wanted to thank you and say what a blessing these have been. We’re gluten free, so there are a few I didn’t make, but I got ingredients for all the rest for less than $70 at Walmart grocery pick up, made them ahead, they were not hard, and my family loved them. Thank you!
Karrie says
That is so awesome Lynn!! So so so glad you enjoyed the recipes!
Melynda San Agustin says
Can you put the chicken satay directly in a crockpot when its still frozen?
Karrie says
You should thaw raw meat first before adding to slow cookers according to the USDA food guidelines. 🙂 That being said, before I knew this rule I’d put frozen raw chicken, beef roasts, pork roasts all in slow cooker frozen and never had an issue.
Chelsea says
These are absolutely incredible! I love that it is throwing ingredients in a bag and you are done. I don’t have time to roast veggies then let them cool before bagging them. I don’t have time to pre-cook meat and then bag. So these recipes are fabulous! Thank you so much!
Karrie says
Right??? I love easy ones the most too!!!
Lydia says
I just made the beef and broccoli teriyaki tonight and served it over brown rice. Delicious!! I am 37 weeks pregnant and wanted to make it for freezer meals as well, so I did that after the meal. Super easy. Only one messy kitchen to clean up. Thank you so much!