21 Easy Freezer Meal Recipes: The Best Make-Ahead Options

Freezing leftovers is a smart way to save on the grocery budget, but freezer meal recipes are designed to be just as delicious coming out of the freezer as they are fresh. 

To make the most of these family freezer meals, use high-quality containers, wraps, and bags designed for freezer storage. One thing freezer meal recipes can’t do is survive freezer burn caused by improper storage. The best way to cook most freezer meals is in a crockpot or instant pot. You’ll want to check out our post for crockpot freezer meals along with this post.

What Can Freezer Meal Recipes Do for You? 

Freezer meal recipes make any night a little easier. Having a variety of freeze-ahead meals on hand that will please even the pickiest eater can save you time, money, and stress. And you’ll have the satisfaction of knowing you’re feeding your family healthy, homemade food even when your schedule is hectic. If you’re only one or two people you can check out our 10 freezer meals for two.

How to Cook Family Freezer Meals

Many of these freezer meal recipes can be adapted. For example, try cooking your favorite family freezer meals in an instant pot or slow cooker for extra convenience. 

When storing your easy freezer meals, don’t forget to label each container. Include the date of preparation and name of the dish. If you like to prepare several family freezer meals at once, it’s easy to forget which dish is which. 

1. Mushroom Risotto

Serves 6

A delicious and easy meal that’s perfect for a warm night indoors while the outdoors gets colder.

Ingredients:

• 2 cups arborio rice
• 3 shallots, finely diced
• 2 tbsp vegan butter
• 5 garlic cloves, minced
• 12 ounces baby bella mushrooms, sliced
• 4 tbsp rice vinegar
• 4 tbsp nutritional yeast
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tsp garlic powder
• 5 cups vegetable broth
• ½ cup frozen peas
• ½ lemon

Directions:

Add all of the ingredients (except for the broth, peas, and lemon) to a freezer bag. Stir gently to combine, then remove the air, seal the bag, and freeze it.

Before cooking, thaw the freezer meal overnight in the fridge. When you’re ready to cook, transfer the contents into a crockpot, add the broth, and stir to combine. Cook on high for 2 and ½ hours. In an instant pot, pressure cook on high for 4 minutes and release for 10 — make sure you stir thoroughly afterward to keep thickening the mixture.

Before serving, add in the peas and lemon juice, and season to taste.

2. Zucchini Pizza Casserole

Serves 6–8

Freezer meal recipes like this are so tasty that the kids may not even realize they’re eating vegetables. 

Ingredients:

• 4 cups shredded zucchini
• ½ teaspoon salt
• 2 large eggs
• ½ cup grated Parmesan 
• 2 cups shredded mozzarella (divided)
• 1 pound Italian sausage, pepperoni, or ground beef (any combination)
• ½ cup yellow onion, chopped
• 15 ounces tomato sauce
• 1 sweet red pepper, chopped
• ⅛ teaspoon red pepper flakes
• ½ teaspoon salt

Directions:

Preheat oven to 350°.

Place shredded zucchini in colander and sprinkle with salt. Let stand 10–15 minutes. Squeeze out excess moisture.

Place zucchini, eggs, Parmesan, and 1 cup mozzarella in a bowl. Stir until well mixed. Press into a greased 13×9 freezer-safe baking dish. Bake for 20 minutes. 

Cook sausage or ground beef, onion, and red pepper in large skillet until meat is browned. Drain fat. 

Add remaining ingredients (except mozzarella) to meat mixture. Spoon mixture over cooked zucchini. Top with remaining cheese. Allow casserole to cool completely before freezing.

To prepare: Thaw in refrigerator overnight. Bring to room temperature before baking. Unwrap casserole and bake in 350° oven for 30 minutes or until heated through.

3. Thai Peanut Chicken Satay 

Serves 6–8

Who says you can’t have amazing Thai food at home? With delicious and cheap freezer meals like this one, you can. 

Ingredients:

• 2 pounds boneless skinless chicken thighs
• 14-ounce can coconut milk
• ½ cup crunchy peanut butter
• 3 tablespoons fresh lime juice (approx. 2 limes)
• 1 tablespoon fresh grated ginger
• 2 tablespoons tamari (or substitute regular soy sauce)
• 1 tablespoon toasted sesame oil
• 1 tablespoon yellow curry powder
• 1 teaspoon cumin
• ½ teaspoon (or to taste) red pepper flakes 

Directions:

Add all ingredients except chicken to a large bowl. Mix until they form a smooth paste. 

Trim chicken and cut into bite-sized pieces. Place in bowl with sauce and stir until the chicken is well covered. 

Place in a large freezer bag. 

To prepare: Thaw before cooking. Cook on low in an instant pot or a slow cooker for 5–6 hours. Serve with rice. 

3. Best Ever Shepherd’s Pie

Serves 4–6 

Freezer meal recipes like this hearty shepherd’s pie can easily be adapted. Use other vegetables and meats for the filling, or top the pie with smashed sweet potatoes for something different. 

Ingredients:

• 1 pound ground lamb or lean ground beef
• 1 cup frozen corn
• 1 cup frozen peas
• 1 cup frozen diced carrots 
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper
• ½ teaspoon paprika 
• 1 tablespoon Worcestershire sauce
• 2 tablespoons ketchup
• 1 tablespoon cornstarch
• ½ cup beef stock
• 3 cups prepared mashed potatoes
• ¾ cup shredded sharp cheddar 

Directions:

Cook beef and onion over medium heat in a large skillet, crumbling meat into small pieces, until meat is no longer pink. Drain fat. 

Combine beef stock and cornstarch to make a slurry. Stir into meat mixture. Bring to a boil over medium heat. Cook 2 minutes or until thickened. 

Remove from heat and stir in frozen vegetables. 

Transfer into a freezer-safe container. Top with prepared mashed potatoes and sprinkle with cheddar. 

To prepare: Thaw in refrigerator overnight. Allow casserole to come to room temperature before cooking. Cook in a 350° oven uncovered for 30–35 minutes or until pie is heated throughout and potatoes are browning at edges. 

3. Loaded Potato Soup

Serves 6–8

This satisfying potato soup proves that easy freezer meals can also be hearty and warming. 

Ingredients:

• 32 ounces frozen diced potatoes
• 1 large yellow onion, peeled and diced
• 1 cup shredded carrots
• 4 cups vegetable broth
• 2 teaspoons salt
• ½ teaspoon black pepper
• ½ teaspoon dried dill
• 1 cup (8 ounces) cubed ham

For serving:

• 1 cup heavy cream
• 1 cup sharp cheddar, shredded
• Sour cream
• Sliced spring onion

Directions:

Place all ingredients except heavy cream, cheese, sour cream, and spring onion into a large freezer bag and seal. 

To prepare: Place thawed or semi-thawed soup into large pot and bring to a boil. Reduce heat and simmer for approximately 15 minutes until vegetables are soft. Add cream and cheddar and simmer until cheese is melted. Serve with a dollop of sour cream and a sprinkle of sliced green onion. 

4. Beef Barley Soup

Serves 6–8

A hearty soup is one of the best freezer meals to have on hand, and this one is extra easy to prepare. 

Ingredients:

• 1 pound beef stew meat, diced into ½-inch cubes
• 1 cup diced carrot
• 1 cup diced celery
• 1 medium yellow onion, diced
• 15 ounces tomato sauce
• ½ cup dried pearl barley
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• 5 cups beef broth 

Directions:

Place all ingredients in a large freezer bag and seal. That’s it! 

To prepare from frozen: Place in slow cooker. Cook on low for 8–9 hours or on high for 5 hours. Can also be prepared in an instant pot.

5. Vegan Fajitas

Serves 6

Fajitas are a wonderful all-purpose meal that can be made in many different ways. One of our favorite versions is a vegan one!

Ingredients:

• 8 cups cauliflower florets chopped into bite-size florets (2 pounds)
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 sweet onion, sliced
• ¼ tsp cayenne pepper
• 2 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp crushed red pepper flakes
• 1 tbsp extra virgin olive oil
• 1 tbsp water
• 6 low-carb tortillas to serve

Directions:

Add all ingredients (besides tortillas) to a freezer bag and stir gently to combine. Then, remove any excess air, seal the bag, and freeze it.

Before cooking, thaw the freezer meal overnight in the fridge. When you’re ready to cook, preheat the oven to 400°. 

Line a baking sheet with parchment paper and spread the thawed veggies evenly across the surface, being careful not to overlap. Bake in the center rack for 30 minutes or until tender, and you’re ready to serve some tasty fajitas on your tortilla of choice!

6. Kids’ Favorite Turkey Chili

Serves 6–8

Easy freezer meals like turkey chili make dinner at home fun for everyone. If your family likes things spicy, add two 4-ounce cans of chopped green chilis to bring the heat. 

Ingredients:

• 28 ounces petite diced tomato with juices
• 1 tablespoon ketchup
• ½ cup minced garlic
• 1 can kidney beans, drained 
• 1 can pinto beans, drained
• 1 teaspoon chili powder (more if desired)
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon salt 
• ¼ teaspoon ground black pepper
• 1 pound ground turkey 

Directions:

Place all ingredients except turkey and onion into a freezer bag.

Crumble turkey into skillet on medium-high. Add onion and cook until the meat is lightly browned and onions are soft. When cooled, add meat mixture to other ingredients. 

To prepare: Place thawed chili into a large stock pot. Bring to boil. Simmer partially covered for approximately 20–30 minutes or until liquid has thickened. Can also be cooked in a slow cooker or instant pot. 

7. Stuffed Chicken Rolls

Serves 4

Some of the best make-ahead meals can also be elegant. This chicken dish is easy enough for a weeknight family meal and fancy enough for company. 

Ingredients:

• 4 boneless skinless chicken breast halves (about 8 ounces each)
• 4 slices cooked ham
• 4 slices Swiss cheese
• ¼ cup AP flour
• ½ cup grated Parmesan 
• ¼ teaspoon paprika
• ¼ teaspoon ground black pepper
• ½ teaspoon salt
• ¼ cup vegetable oil
• 10.5-ounce can condensed cream of chicken soup
• ½ cup chicken broth or water

Directions:

Flatten chicken breasts to ¼-inch thickness. Sprinkle paprika, salt, and pepper evenly over both sides of chicken.

Place one slice of ham and one slice of cheese on top of each chicken breast. Roll, tucking in ends and securing with toothpicks as needed. 

Combine flour and Parmesan in a shallow dish. Roll chicken in mixture, coating evenly on all sides. 

Heat oil in a large skillet on medium-high. Brown chicken on all sides. Cool. 

Combine broth and soup. Pour into a large freezer-safe container. Top with chicken rolls. Seal container and freeze. 

To prepare: Thaw in refrigerator overnight. Transfer to a 5-quart slow cooker and cook on low, 4–5 hours or until chicken is tender. Remove toothpicks before serving. 

8. Mexican Chicken Bake

Serves 6

Make the most of your freeze-ahead meals by doubling the ingredients. Cook and serve one pan of our Mexican Chicken Bake tonight and put the other half in the freezer.

Ingredients:

• 3 cups precooked chicken, shredded
• 8 ounces chopped green chilis (2 small cans)
• 1 cup chicken broth
• 10.5-ounce can condensed cream of chicken soup
• 1 small yellow onion, finely chopped
• ½ cup diced sweet red pepper
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 12 corn tortillas
• 2 cups shredded Monterey Jack (divided)

Directions:

Combine first 8 ingredients in a large bowl. 

Grease a freezer-safe 9×13 baking pan. Place half the tortillas into the pan, cutting them to fit edges. Add half of mixture and another layer of tortillas, then top with remaining mixture and cheese.

Seal and freeze. 

To prepare: Thaw in refrigerator overnight. Remove from refrigerator 30 minutes before cooking. Preheat oven to 350°. Bake uncovered for 30 minutes or until casserole is bubbly and cheese is melted. 

9. Tomato Shrimp Tacos

Serves 6

A fresh take on a Mexican classic, these shrimp tacos will delight family and friends.

Ingredients:

• 1 2-pound bag of cooked shrimp
• ¼ cup chopped cilantro
• ¼ cup extra virgin olive oil or butter
• ½ yellow onion chopped
• 1 15-ounce can of fire-roasted diced tomatoes
• ½ cup mild chunky salsa
• 1 red bell pepper chopped
• 1 tbsp minced garlic or garlic powder
• 1 tsp salt
• 1 tsp onion powder
• ½ tsp black pepper
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp paprika
• ¼ tsp cayenne pepper
• 6 low-carb tortillas to serve

Directions:

Add all ingredients (besides the shrimp and tortillas) to a freezer bag and stir gently to combine. Then, remove excess air, seal the bag, and freeze.

Before cooking, thaw the freezer meal overnight in the fridge. When you’re ready to cook, transfer all contents into the crockpot and set it for 2 hours on low or 1 hour on high. 

If you’re using an instant pot, pressure cook the thawed meal for 5 minutes on high and quick-release.

When it’s done cooking, mix the shrimp with the sauce and serve on tortillas for a tasty taco option!

10. Korean Bulgogi 

Serves 4

Family freezer meals are an easy and inexpensive way to introduce new foods. Everyone at the table will love the sweet and savory flavors of this classic Korean dish. 

Ingredients: 

• 1 pound lean ground beef
• 2 tablespoons light brown sugar 
• ¼ cup soy sauce 
• 1 tablespoon grated fresh ginger
• 3 cloves garlic, minced
• 1 teaspoon sesame oil
• ¼ teaspoon red pepper flakes

For serving:

• 3 cups prepared white or brown rice 
• 3 scallions, sliced

Directions:

Cook beef and garlic in a large skillet over medium heat, breaking meat into crumbles, until meat is thoroughly browned. Remove from heat. 

Mix remaining ingredients except rice scallions in a small bowl. Stir into beef. 

Cool mixture and place in a freezer bag or container. 

To prepare: Thaw in refrigerator overnight. Heat through in a skillet on medium heat. Serve with rice and a sprinkle of sliced green onions. 

11. Favorite Chicken Nuggets

Serves 8

Cheap freezer meals can be fun for all ages. The whole family will love this oven-baked version of chicken nuggets. 

Ingredients:

• ¼ cup butter, melted
• 1 cup panko bread crumbs
• ½ cup grated Parmesan 
• ½ teaspoon salt
• ¼ teaspoon paprika
• 1 ½ pounds boneless skinless chicken breast

Directions: 

Preheat oven to 375°. Cut chicken into 1.5-inch cubes.

Place melted butter in a shallow bowl. 

Combine bread crumbs, cheese, and seasonings in a separate shallow bowl. 

Dip chicken in butter and roll in crumb mixture, coating all sides evenly. 

Place nuggets in a single layer on baking pan. Bake for 15–18 minutes or until internal temperature reaches 150°. 

Cool and place in freezer-safe container. 

To prepare: Thaw in refrigerator overnight. Bake at 375° for about 10 minutes or until thoroughly heated. Serve with marinara dipping sauce if desired. 

12. Zesty Ranch Mac & Cheese

Serves 8

Sometimes, you need freeze-ahead meals that can be eaten as a side dish or a main entree. This fun twist on macaroni and cheese fits the bill.

Ingredients:

• 3 cups dried elbow macaroni
• 3 tablespoons butter
• 2 tablespoons AP flour
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon dried mustard powder
• ¼ teaspoon paprika
• 1 ⅓ cup milk 
• 1 ½ cups cheddar, shredded
• ½ cup Parmesan, grated
• ½ cup Monterey Jack, grated
• ¾ cup ranch dressing

For serving:

• 5 slices cooked, crumbled bacon
• 1 tablespoon chopped fresh parsley

Directions:

Cook macaroni according to package directions. Drain and return to pot. 

Melt butter in a medium saucepan over medium heat. Whisk in flour, salt, pepper, mustard powder, and paprika until smooth. Add milk gradually, whisking vigorously to avoid lumps. 

Slowly bring mixture to a boil while stirring constantly. Cook for 2 minutes or until mixture thickens. 

Reduce heat to low. Stir in cheese and ranch dressing. 

Toss sauce with macaroni to combine. 

Transfer to a greased freezer-safe 9×13 baking dish. Cool before freezing.

To prepare: Thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Cover with foil and bake at 350° for 30 minutes. Remove foil and bake for an additional 20 minutes or until heated throughout. Top with crumbled bacon and parsley before serving. 

13. Carne Asada

Serves 6

A hearty meal that’s easy to make, this carne asada is sure to satisfy even those watching their carb intake.

Ingredients:

• 2 pounds flank steak whole or cut into slices
• 1 yellow onion chopped
• ¼ cup extra virgin olive oil
• 2 chipotle peppers in adobo sauce, chopped
• 1 lime juice
• 1 tbsp liquid aminos or 2 tsp fish sauce
• 1 tbsp garlic powder or minced garlic
• 2 tbsp white vinegar or 1 tbsp apple cider vinegar
• ¼ cup chopped cilantro
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp salt
• 1 tsp dried oregano
• 2 tsp chili powder
• 2 tsp onion powder
• ½ tsp black pepper
• ½ cup orange juice (optional for dirty keto diets only)

Directions:

Add all ingredients to a freezer bag and stir gently to combine. Then, remove air, seal, and freeze.

Before cooking, thaw the meal overnight. When it’s time to cook, transfer the contents into a crockpot. Cook for 6–8 hours on low or 3–4 hours on high. 

If you’re using an instant pot, pressure cook the thawed meal for 70 minutes on high, allowing 20–25 minutes for natural release.

When it’s done, shred the meat (or slice it if whole), then mix with the sauce.

14. Breakfast Bundles

Serves 8 

A collection of great family freezer meals should include items for the whole day. Breakfast Bundles make for a quick and delicious breakfast, but they’re also perfect for a quick snack or simple lunch. 

Ingredients:

• ⅓ pound breakfast sausage
• 1 tablespoon AP flour
• ½ teaspoon salt
• ½ teaspoon ground black pepper (divided)
• ½ teaspoon ground sage
• ¾ cup plus 1 tablespoon milk (divided)
• ½ cup frozen cubed potatoes
• 2 large eggs
• 1 can large refrigerated biscuits
• ½ cup cheddar, shredded 

Directions:

Preheat oven to 375°.

Cook and crumble sausage in a large skillet over medium heat. Cook until browned throughout. Drain fat. 

Stir in flour and seasonings. Cook, stirring constantly, for 1–2 minutes or until flour turns lightly golden.

Slowly whisk in ¾ cup milk. Bring to a boil, stirring constantly. Cook until thickened, approximately 2 minutes. Remove from heat. 

Cook potatoes in a large skillet according to package directions. 

Whisk eggs in a small bowl. Add to potatoes with remaining milk and cook on medium until eggs are softly set. Remove from heat.

Press biscuits into the bottoms and up the sides of 8 cups of a muffin pan. Divide the egg mixture evenly among the cups. Follow with the sausage mixture and top with cheese. 

Bake for 20 minutes or until biscuits are golden brown. Cool 5–10 minutes and remove from muffin pan. 

Allow bundles to cool completely before placing in a freezer container. Place wax or parchment paper between bundles if you need to stack them. 

To prepare: Place one frozen serving on a microwave-safe plate and microwave on high for 50–60 seconds. 

15. Anytime Cookies

Makes 18 cookies

Since when do cookies qualify as freeze-ahead meals? Since they are low in sugar, high in fiber, and filled with healthy protein to keep your gang fueled. 

Ingredients:

• ⅔ cup butter, softened
• ⅓ cup light brown sugar (packed)
• 1 tablespoon molasses
• ½ teaspoon vanilla
• 1 large egg and 1 yolk
• 1 ½ cup rolled oats
• ¾ whole wheat flour
• ¾ AP flour 
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup chopped dates
• ½ cup unsweetened coconut flakes

Directions:

Preheat oven to 350°.

Place butter, brown sugar, and salt in a large bowl. Cream mixture until light and fluffy, approximately 5 minutes. Beat in egg and egg yolk, vanilla, and molasses. 

Mix remaining ingredients in a separate bowl. Gradually add dry ingredients to creamed butter mixture, stirring each portion well before adding another. 

Use a ¼-cup measure or scoop to drop dough onto ungreased cookie sheet. Shape and flatten to make a circle that is ¾-inches thick.

Bake 13–15 minutes or until lightly golden. Transfer cookies to a wire rack 2 minutes after removing pan from oven. Cool completely and place in freezer container. Keep layers separated with parchment or waxed paper. Thaw before eating.

16. Cheese & Ham Quiche

Serves 6

This quiche is one of the most versatile freezer meal recipes you can have in your recipe box. It’s perfect for any meal, even when company drops by. 

Ingredients:

• 8 large eggs
• 1 cup milk
• 1 cup half-and-half
• ½ cup shredded mozzarella 
• ¾ cup shredded sharp cheddar (divided)
• ½ cup cubed ham
• 1 tablespoon fresh chives (or 1 teaspoon dried chives)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 premade pie crust

Directions:

Preheat oven to 350°.

In large bowl, whisk eggs. Add remaining ingredients except for ¼ cup cheddar and pie crust. Stir until well incorporated. 

Roll out pie crust into a lightly greased, freezer-safe, 9-inch pie pan. Sprinkle with reserved cheddar. 

Bake 45–55 minutes or until a toothpick inserted in the center of the quiche comes out clean. 

Cool completely and wrap to freeze. 

To prepare: Thaw in refrigerator overnight. Warm up individual slices in the microwave for 30–60 seconds per slice. 

17. Low-Carb Meatballs

Serves 4–6 

If you need to feed a picky family, freezer meals that are simple and delicious are key. Low-Carb Meatballs can be served with a side of vegetables, on top of pasta, or in a sandwich. 

Ingredients:

• ½ cup grated Parmesan 
• ½ cup shredded mozzarella 
• 1 pound lean ground beef, turkey, or chicken
• 1 large clove garlic, minced
• 1 large egg, beaten
• 2 tablespoons milk
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)

Directions:

Preheat oven to 350°.

Crumble meat into a large bowl. Add milk and whisked egg. 

Toss remaining ingredients together in a separate bowl. 

Lightly work cheese mixture into meat. Ingredients should be incorporated with the least possible amount of handling. 

Shape into 1.5-inch balls and place in a single layer on baking sheet. Cook until lightly browned, about 15 minutes. 

Cool meatballs. Place on clean sheet pan or plate and freeze for approximately 30 minutes. Par-freezing prevents the balls from sticking together. Pack semi-frozen meatballs into a freezer container. 

To prepare: Thaw needed portion in refrigerator overnight. Heat in microwave or simmer in pasta sauce or gravy. 

18. Turkey Turnovers

Serves 8

If you’re looking for freezer meal recipes that work as a grab-and-go meal, don’t overlook these satisfying turnovers. 

Ingredients:

• 1 pound ground turkey
• 10-ounce package frozen spinach, thawed and squeezed to remove excess liquid
• ⅓ cup finely chopped onion
• ⅓ cup finely chopped celery
• ¼ cup jellied cranberry sauce
• 1 cup sharp cheddar, shredded
• 1 teaspoon dried sage
• 1 teaspoon dried parsley
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 16-ounce loaf frozen bread dough, thawed
• 1 egg white, beaten

Directions:

In large skillet, crumble and cook ground turkey until no longer pink. 

Stir in all remaining ingredients except cranberry sauce and bread dough. Simmer until cheese is melted. Remove from heat and cool slightly. Stir in cranberry sauce. 

Preheat oven to 350°.

Divide dough into 8 equal portions. Roll each portion into a 6-inch circle. Place ½ cup of turkey filling on half of each circle. Brush egg white on edges and fold over. Press edges to seal. 

Place turnovers on greased cookie sheets. Cover and allow to rise in a warm place for 20 minutes. 

Brush tops with remaining egg white. Cut a slit in the top of each turnover. Bake for 20–25 minutes or until golden brown. 

Cool and wrap individually in wax paper before placing in freezer-safe container. 

Alternatively, wrap unbaked turnovers in wax paper and place in freezer-safe container. 

To prepare: Thaw overnight in refrigerator. Warm pre-baked turnovers in microwave for 30–60 seconds. Bake uncooked turnovers following the above cooking directions. 

19. Fiesta Hash Brown Bake

Serves 8

Bold flavors make this basic egg and potato dish one of the freezer meal recipes your family will request most often. 

Ingredients:

• 2 tablespoons butter
• 1 medium yellow onion, chopped
• 1 medium red pepper, chopped
• 1 small jalapeño, chopped with seeds and veins removed 
• 6 large eggs, beaten
• 6 cups frozen shredded hash browns
• 1 clove garlic, minced
• ½ teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 can black beans, rinsed and drained
• ½ cup shredded Monterey Jack 
• 1 cup shredded cheddar (divided) 
• 1 cup crushed tortilla chips (divided)

To Serve:

• ½ cup chopped fresh cilantro
• ½ cup cherry tomatoes, halved

Directions:

Preheat oven to 350°.

Melt butter in a skillet on medium heat. Add onions and red pepper. Cook for around 3 minutes or until soft. Add garlic and cook for no more than 1 minute. Remove from heat. 

In large bowl, mix eggs with remaining ingredients except for tortilla chips and ½ cup of cheddar. 

Place ¾ cups crushed chips in a greased 11×7 freezer-safe baking dish. Spoon egg mixture over chips. 

Bake uncovered for 45 minutes or until lightly browned. 

Cool and wrap before freezing. 

To prepare: Thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Top with remaining cheese and tortilla chips. Bake in a preheated 350° oven until cheese is melted and bubbly. Top with fresh cilantro and tomato before serving. 

20. Sausage & Apple Casserole

Serves 12

Great cheap freezer meals like this one highlight seasonal flavors and make the most of leftover ingredients. 

Ingredients:

• 2 pounds pork sausage9
• 3 tart green apples, peeled and cubed
• 12 cups stale bread crumbs
• 1 ½ cups sharp cheddar, shredded
• 9 large eggs
• 3 cups milk
• ½ teaspoons salt
• ½ teaspoons ground black pepper

Directions:

Cook and crumble sausage in large skillet over medium heat until well browned. Remove sausage from pan. Drain all but 1 tablespoon of drippings. 

Add apples to skillet with sausage drippings. Cook over medium heat for 5 minutes or until tender. 

In large bowl, combine apples, bread, cheese, and cooked sausage. Transfer to a greased 13×9 freezer-safe baking dish.

In separate bowl, whisk together eggs and seasonings. Pour egg mixture over casserole. 

Cover with plastic wrap and refrigerate for 3 to 25 hours. Wrap and freeze. 

To prepare: Thaw in refrigerator overnight. Let casserole sit at room temperature 30 minutes before baking. Preheat oven to 350°. Cover with foil and bake for 45 minutes. Remove foil and bake an additional 10–15 minutes. 

21. Chicken Fajitas

6 servings

Classic chicken fajitas for those wanting a genuine but easy Mexican experience!

Ingredients: 

• 2 pounds boneless skinless chicken breasts cut into strips
• 1 16-ounce bag frozen 3 color pepper & onion strips
• 1 lime for juice
• ¼ cup extra virgin olive oil
• 1 tbsp garlic powder
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp onion powder
• 1 tsp paprika
• ½ tsp salt
• ¼ tsp cayenne pepper
• ¼ tsp black pepper
• 6 tortillas to serve

Directions:

Add all ingredients (besides tortillas) to a freezer bag and stir gently to combine. Remove air, seal, and freeze.

Before cooking, thaw the meal overnight in the fridge. When you’re ready to start cooking, transfer the contents into a crockpot. Cook on low for 4–6 hours or high for 3–4 hours (or until chicken is cooked through).

In an instant pot, pressure cook the thawed meal for 20 minutes on high and natural release for 10 minutes.

Shred the chicken when it’s done cooking, and serve the meal on your tortilla of choice!

Enjoy These Freezer Meal Recipes

Easy freezer meals help you serve healthy, homemade food to your family no matter how busy life gets. Everyone has their own version of the best make-ahead meals, so try adding your family’s favorite proteins and seasonings. You’ll turn even simple, cheap freezer meals into feasts that will get the whole gang to the table!