Freezer Meals for a Month

    April 29, 2016

    If there is one thing I need in my life right now, it’s a deep freezer.  #adultproblems

    deep freezer

    I love making dinner after work as a stress reliever, but sometimes it’s nice to know that dinner is already taken care of.  This list of freezer meals is perfect for new mamas, crazy busy people, summer days when the oven can’t possibly be turned on, and people that don’t know how to cook but are tired of eating out.  There are lots of lists like this out there (according to my BFF Pinny), but a lot of them were full of shredded chicken.  UGH.  No one wants that every day of the week.  I tried to come up with a variety, so you won’t be stuck with something boring.

    In a best case scenario, you could double all of these recipes and spend an afternoon prepping two bags (or pans for the lasagna and ziti) of each meal for a total of 28 meals.  In a real life scenario, you could also just choose 5, prep the bags or foil pans on Sunday, and dump them into the crockpot (for most of them) each night.  Or in a REAL real life, you could add one of these meals to your weekly rotation, so you know you’ll have at least two days of tasty homemade meals.  I’m currently on Plan C, so we’re having the Salsa Chicken on tostadas this week!

    Without further adieu, here’s my list!


    Pork Tacos al Pastor (pork loin, canned pineapple chunks, sliced onion, red pepper strips, 1-2 tbsp chipotle powder, salt)

    Dr. Pepper Pork (pork loin, 2 tsp liquid smoke, can of Dr. Pepper, add bbq sauce when done)

    Baked Ziti (cooked ziti, sauce, crumbled sausage, sautéed zucchini and onion – freeze in foil pan then bake at 400 for an hour or until heated through)


    Taco Soup (chicken broth, cooked ground beef, rotel, black beans, frozen corn, cumin, taco seasoning)

    Lasagna (layered no cook noodles, ricotta, drained frozen spinach, sauce, and cooked ground beef or sausage – freeze in foil pan then bake at 400 for an hour or until cooked through)

    Pot Roast (beef roast – chop into chunks if freezing or it will take ages to defrost, carrots, onion, packet au jus mix, packet french onion soup mix, 4 c water, serve over potatoes when done)

    Chili (cooked ground beef, tomatoes, 1 cup chicken broth, diced onion, can of ranch style beans and red beans)


    Kale, Mushroom, and Turkey Meatball Soup (torn kale, sliced mushrooms, and frozen turkey meatballs, plus chicken broth and 1 can tomato sauce)

    Salsa Chicken (chicken breasts, jar of salsa, sliced onions)

    Chicken Tortilla Soup (chicken broth, chicken breasts, rotel, black beans, frozen corn, cumin, taco seasoning, add tortilla strips in last 30 minutes)

    Spinach and Artichoke Chicken (chicken breasts, drained frozen spinach, jar of marinated artichoke hearts, salt, pepper, add cubed cream cheese and shredded mozzarella in last hour)

    Chicken and Chickpea Curry (chicken thighs, chickpeas, cubed sweet potato, curry powder, coconut milk, 2 cups chicken broth, finely diced jalepeno, cayenne, add peas and lemon juice before serving)


    Stromboli (pizza crust folded into pockets with desired pizza toppings and cheese, freeze on baking sheet until firm then store in Ziplock bags, heat at 400 until cooked through then serve with sauce to dip)

    Here’s the plan for making all of these recipes at once:

    The Shop

    • 4 pork loin
    • 2 beef roast
    • 2 lbs ground sausage
    • 6 lbs ground beef
    • 1 bag frozen turkey meatballs
    • 6 packages of chicken breasts
    • 2 packages of chicken thighs
    • 2 lbs pizza crust
    • Desired pizza toppings
    • 4 sweet potatoes
    • 2 cans pineapple chunks
    • 10 onions
    • 2 red bell peppers
    • 1 bag baby carrots
    • 2 bunches of curly kale, torn from stems
    • 2 containers sliced mushrooms
    • 2 cans chickpeas
    • 4 packages frozen spinach
    • 2 bags frozen corn
    • 2 jars marinated artichokes
    • 2 jars salsa
    • 4 cans black beans
    • 2 cans ranch style beans
    • 2 cans red beans
    • 2 cans coconut milk
    • 2 cans tomato sauce
    • 2 cans diced tomatoes
    • 4 cans rotel
    • 2 packets au jus mix
    • 2 packets french onion soup mix
    • 2 packets taco seasoning
    • 8 – 32 oz boxes of chicken broth
    • 2 – 8 oz containers of ricotta cheese
    • 2 bags shredded mozzarella cheese
    • cumin, salt, and pepper

    For serving

    • 2 – 8 oz packages of cream cheese
    • 2 lbs red potatoes
    • 1 can Dr. Pepper
    • 1 bottle bbq sauce
    • tortilla strips
    • 2 bags frozen peas
    • lemon juice
    • lime juice

    The Prep

    1. Label 24 gallon-size freezer bags and prep 4 foil pans.  I like to put heating instructions on the bag as well, though all of these crock pot meals just go in on low for… forever or as long as I’m at work.  My crockpot is so fancy it turns to warm when the cooking cycle is done 🙂
    2. Boil 2 lbs of ziti pasta
    3. Chop onions, carrots, peppers, sweet potatoes, jalepeno, and squash
    4. Heat and drain frozen spinach
    5. Open one million cans
    6. Saute zucchini and one onion

    The Assembly

    1. If you’re fancy, you will have these awesome stand things, otherwise you can use a large jar to hold each bag up72003917832840p-2
    2. Place meat into each bag first
    3. Add veggies or beans
    4. Add sauce, salsa, or broth
    5. Freeze bags flat, wrap foil pans completely in foil, and freeze stromboli on baking sheet then transfer to freezer bag

    These meals each feed 4 with some leftovers, so you could easily spread these out over a couple months and be all set.  They will last for 3 months in the freezer, too.  The best part is that they are basically impossible to mess up, so feel free to substitute, replace, and revise!

    To cook, just defrost overnight in the fridge!

    Now, to get that deep freezer and get to packaging….

    Oh and PS, if you have a favorite freezer / crockpot meal, I’d love it if you’d drop the link below in the comments!  That way everyone can see the list and we can all add to our repertoire!

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