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Heading back to school, prepping for a new baby, or just tryna get your life together? I have 100% been there which is why I created this post! When I was prepping for my maternity leaves, I wanted to prep freezer meals that I would actually like eating and that were also healthy-ish and didn’t require hours of work to prep. I couldn’t find what I was looking for, so I made my own little collection using my favorite recipes!
Here’s what makes these freezer meals that you can actually love:
- These are freezer meals that are healthy – made with real food.
- These are freezer meals with actual vegetables in them.
- These are freezer meals that are – sometimes! – vegan and vegetarian.
- These are freezer meals with no-cook prep.
- These are freezer meals with largely no advance thawing required.
- And most importantly, these are freezer meals made with fun, bold, interesting flavors that we would actually be excited to eat! For me, these had to be at least as good as a takeout pizza, otherwise it was game over, and add the cheesy breadsticks please.
I hope this post allows you to put a healthy and super delicious dinner that you ACTUALLY love on the table with little to no stress, even in life’s most busy seasons. You got this! ♡
Pick Your Recipes!
Freezer Meal Soup and Stew Recipes
1
Detox Lentil Soup
A clean and simple soup made with onions, garlic, carrots, olive oil, squash, and LENTILS! Super healthy.
serves 6 // vegan, gluten free, dairy free
FREEZE TOGETHER:
- 2 cups chopped butternut squash, fresh or frozen
- 2 cups mirepoix, fresh or frozen
- 1-2 cups chopped potatoes, fresh or frozen
- 1 cup uncooked brown lentils
- 3/4 cup yellow split peas (or just use more lentils)
- 3 cloves garlic, minced
- 1 teaspoon herbes de Provence (or other spices you like)
- 1/2 teaspoon salt (more to taste)
- 4-5 cups vegetable or chicken broth
AFTER COOKING:
- 1/4 cup olive oil
- 1-2 cups kale, finely chopped
- 1 lemon
INSTANT POT: From frozen, 15 minutes on high pressure + 10 minutes natural release.
SLOW COOKER: From frozen, 6 hours on high.
FINAL STEP: Stir in olive oil and kale. (If you made this in the Instant Pot, some of the vegetables should break down just enough to make the soup creamy! If you made this in the slow cooker, blend a little bit of the soup with the olive oil to make a creamy base.) Finish with a splash of lemon juice or red wine vinegar.
2
Spicy Peanut Soup
Comforting and SUPER nutritious soup. Naturally vegan, gluten free, refined sugar free, ALL THE GOOD THINGS.
serves 6 // vegan, gluten free, dairy free
FREEZE TOGETHER:
- 3 cups chopped sweet potatoes, fresh or frozen
- 2 jalapeños, minced
- half of an onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon salt
- one 14-ounce can fire roasted tomatoes
- one 14-ounce can coconut milk
AFTER COOKING:
- 1/4 cup peanut butter
- 1/2 cup chopped peanuts
- 1-2 cups kale, chopped
- 1-2 cups water
INSTANT POT: From frozen, 8 minutes on high pressure + 10 minutes natural release.
SLOW COOKER: From frozen, 5-6 hours on high.
FINAL STEP: Stir in peanut butter, peanuts, and kale. Add water to thin to desired consistency.
3
Wild Rice Soup
Wild Rice Soup: so creamy and simple and ready in an hour from the freezer. Perfect for fall/winter nights!
serves 6 // vegetarian
FREEZE TOGETHER:
- 3 cups mirepoix, fresh or frozen
- 8 ounces mushrooms, fresh or frozen
- 3 cloves garlic, minced
- 1 cup uncooked wild rice (the REAL stuff, not a blend)
- 4 cups vegetable or chicken broth
- 1 teaspoon salt
- 1 teaspoon poultry seasoning (or spices like sage, thyme, and rosemary)
- 1 lb. chicken breasts (optional)
ADD AFTER COOKING:
- 6 tablespoons butter
- 1/2 cup flour
- 1 1/2 cups whole milk
INSTANT POT: From frozen, 30 minutes on high pressure + 10 minutes natural release.
SLOW COOKER: From frozen, 4 hours on high.
FINAL STEP: Melt butter, whisk in flour, whisk in milk until creamy and thick. Add to the soup. Add extra water to thin to desired consistency.
4
Life-Changing Beef Stew
Beef Stew made in an Instant Pot or slow cooker! Just a few ingredients, minimal time, and SO EASY.
serves 6 // gluten-free, dairy free
FREEZE TOGETHER:
- 2 lbs. beef chuck, fat trimmed, cut in small-ish pieces
- 1 medium onion, sliced thinly
- 6 stalks celery, sliced diagonally
- 6 carrots, sliced diagonally
- 2 teaspoons salt
- 1 tablespoon sugar
- 2 small cans tomato juice (about 1 cup)
ADD AFTER COOKING:
- 2 tablespoons cornstarch in 2 tablespoons water
This recipe takes up quite a bit of space, so it works best when divided between two 7-cup glass containers, or stored in a plastic bag.
INSTANT POT: From frozen, 30 minutes on high pressure + 10 minutes natural release.
SLOW COOKER: From thawed, 5-6 hours on high.
FINAL STEP: After cooking in Instant Pot, turn on saute function. Add cornstarch slurry. Cook for a few minutes until slightly thickened. (If using a slow cooker, add cornstarch when it’s done and let thicken for 30 minutes.)
5
Golden Soup
Cozy, bright, and healing with power-foods. Topped with crispy chickpeas. Super creamy and SO GOOD.
serves 6 // vegan, gluten free, dairy free
FREEZE TOGETHER:
- 2 tablespoons olive oil
- half an onion, chopped
- 2 cloves garlic, chopped
- 1 head of cauliflower, chopped into about 5 cups of chunks or florets
- 1 cup cashews
- 1 tablespoon turmeric
- 2 teaspoons salt
- a squeeze of lemon juice
This recipe takes up quite a bit of space, so it works best when divided between two 7-cup glass containers, or stored in a plastic bag.
INSTANT POT: Add three cups of water before cooking. From frozen, 10 minutes on high pressure + 7 minutes natural release.
SLOW COOKER: Add three cups of water before cooking. From frozen, 3-4 hours on high.
FINAL STEP: Blend soup until smooth. Add more water, 1/2 cup at a time, to reach desired consistency.
6
Spiced Chickpea Bowls
Clean eating meets comfort food! Vegetarian / vegan.
serves 6 // vegan, gluten free, dairy free
FREEZE TOGETHER:
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 tablespoon each – chili powder and cumin
- 1 teaspoon each – turmeric and garam masala
- 1 teaspoon sea salt
- dash of each – cinnamon and cayenne
- two 14-ounce cans chickpeas (drained and rinsed)
- two 14-ounce cans fire roasted diced tomatoes
INSTANT POT: From frozen, 15 minutes on high pressure + quick release.
FINAL STEP: Serve with couscous, cucumber, hummus, yogurt, herbs, and pita bread slices!
7
Cauliflower Curry
Tender cauliflower, butternut squash, and red lentils cooked in a coconut red curry sauce and poured over rice.
serves 6 // vegan, gluten free, dairy free
FREEZE TOGETHER:
- half of an onion, diced
- 3 cloves garlic, minced
- 2 cups cauliflower florets
- 2 cups butternut squash, cubed
- 1/2 cup red lentils
- 3 tablespoons red curry paste
- 1 teaspoon turmeric
- one 14-ounce can diced tomatoes
- 1 can coconut milk
- 1 1/2 teaspoons kosher salt
INSTANT POT: From frozen, add 1 cup water before cooking. High pressure for 6 mins + quick release.
SLOW COOKER: Add 1 cup water before cooking. High setting for 4 hours.
FINAL STEP: Serve with rice and cilantro!
8
Healing Chicken and Rice Soup
Limey, salty, and so fresh! Garlic-ginger-infused broth, shredded chicken thighs, tender jasmine rice, fresh herbs, and peanuts.
serves 6 // easy, gluten-free
FREEZE TOGETHER:
- 2 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- 2-inch knob fresh ginger, peeled and thinly sliced
- 1 shallot, peeled and thinly sliced
- 1 1/2 lbs. boneless skinless chicken thighs
- 1 1/2 teaspoons salt
- 1 teaspoon turmeric
- 6 cups chicken broth
- juice of 4 limes (about 1/4 cup, plus more to taste)
INSTANT POT: From frozen, high pressure for 13 mins + 10 mins natural release.
SLOW COOKER: Thaw first, and then cook 6 hours on high.
FINAL STEP: Shred chicken. If using Instant Pot, add 1 cup rice to soup and use sauté function with lid off, cooking for 15 minutes. If using slow cooker, cook rice separately and add to soup. Stir in 3 cups spinach and a splash of soy sauce or fish sauce. Serve with fresh herbs (mint, cilantro, basil) and crushed peanuts.
Freezer Meal Meat Recipes
9
Beef Ragu With Pappardelle
Slow Cooker Beef Ragu that’s perfect with pasta! Easy, cozy comfort food.
serves 6 // gluten-free, dairy-free
FREEZE TOGETHER:
- 6 cloves garlic, smashed
- 1 cup mirepoix, fresh or frozen
- 2 pounds flank steak or beef chuck, cut into 4 pieces
- 2 teaspoons salt
- one 28-ounce can crushed tomatoes
- 1/2 teaspoon thyme
- 2 bay leaves
INSTANT POT: For beef chuck: From frozen, 65 minutes on high pressure + 10 minutes nature release. For top sirloin: From frozen, 45 minutes on high pressure + 10 minutes nature release.
SLOW COOKER: From thawed, 6 hours on high.
FINAL STEP: Shred the meat and serve with pasta, baked potatoes, polenta, rice, cauliflower rice, gnocchi, zucchini noodles, etc.
10
Chicken Tinga
The only chicken tinga tacos recipe you will ever need! Spicy, saucy, simple, and so fresh.
serves 8 // gluten free, dairy free, whole30
BLEND INTO SAUCE:
- 1 tablespoon olive oil
- half of an onion
- 2 cloves garlic
- 2 individual chipotles in adobo sauce
- 1 teaspoon oregano
- 1 teaspoon cumin
- one 14-ounce can crushed fire-roasted tomatoes
- 1⁄2 teaspoon salt
FREEZE SAUCE WITH:
- 2 lbs. boneless skinless chicken thighs
INSTANT POT: From frozen, 12-15 minutes on high pressure + 10 minutes natural release.
SLOW COOKER: From thawed, 4 hours on high.
FINAL STEP: Serve as tacos, or on a salad, or in a rice bowl, or in enchiladas.
11
Tandoori-Inspired Coconut Chicken
Coconut Tandoori-Inspired Chicken made with rich spices and creamy coconut milk.
serves 8 // gluten free, dairy free, whole30 (minus the honey)
FREEZE TOGETHER:
- 2 lbs. boneless skinless chicken thighs
- 2 tablespoons garam masala
- 2 tablespoons honey
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon ground cumin
- 2 teaspoons salt
- 2 teaspoons turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- one 14-ounce can coconut milk
INSTANT POT: From frozen, 15 minutes on high pressure + 20 minutes natural release.
SLOW COOKER: From thawed, 4 hours on high.
FINAL STEP: Serve in rice bowls, with roasted vegetables, with cauliflower rice, or in fusion-style tacos or burritos.
12
Korean BBQ Beef
Flavorful garlic and ginger beef gets slow cooked and shredded. Use in tacos, burritos, or bowls!
serves 6 // dairy-free
BLEND INTO SAUCE:
- one 15-ounce can pears, drained (or 2 fresh pears, cored)
- one 2-inch knob of ginger, peeled
- 4 cloves garlic, peeled
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon sesame oil
FREEZE WITH:
- 2 lbs. beef chuck or top sirloin, cut into 6-8 pieces
INSTANT POT: For beef chuck: From frozen, 65 minutes on high pressure + 10 minutes nature release. For top sirloin: From frozen, 45 minutes on high pressure + 10 minutes nature release.
SLOW COOKER: From thawed, 3-5 hours on high.
FINAL STEP: Serve in rice bowls or fusion-style burritos or tacos (MY FAVE) with kimchi, rice, slaw, spicy mayo, etc.
13
Hawaiian Chicken Tacos
Juicy pineapple and spiced chicken crisped under the broiler, tucked into tortillas, and rolled up with creamy jalapeño ranch slaw.
serves 6 // gluten-free
FREEZE TOGETHER:
- 1.25 lbs. boneless skinless chicken thighs
- 2 cups fresh pineapple, finely chopped
- 1 jalapeño, minced (remove ribs and seeds for less heat)
- half of a red onion, minced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 tablespoon sriracha
- 1 tablespoon yellow mustard
INSTANT POT: Add 1/4 cup of water before cooking. From frozen, 20 minutes on high pressure + quick release.
SLOW COOKER: Add 1/4 cup of water before cooking. From thawed, 3-4 hours on high.
FINAL STEP: Shred chicken and serve with Jalapeño Ranch Slaw (see below) in tortillas. Blend up the Jalapeño Ranch ingredients (listed below) and toss with shredded cabbage to make a slaw.
Jalapeño Ranch:
- 1/2 teaspoon salt, pepper to taste
- 1/2 cup mayonnaise
- 1/4 cup each olive oil and water
- 1 tablespoon white vinegar
- 1 jalapeño
- 1 clove garlic
- 1 teaspoon dried dill
- 1/4 cup each fresh parsley and fresh chives
14
Italian Beef Sandwiches
Tender shredded beef, crusty buttered bread, melted provolone, salty tangy giardiniera, and some broth to dunk it all in.
serves 6 // gluten-free when using GF buns
FREEZE TOGETHER:
- 3 pounds beef chuck roast, trimmed and cut into chunks
- 3 cloves garlic, minced
- half an onion, diced
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
INSTANT POT: Add 2 ½ cups broth and ¼ cup giardiniera brine before cooking. From frozen, 1 hour 15 minutes on high pressure + 15 minutes natural release.
SLOW COOKER: Add 2 ½ cups broth and ¼ cup giardiniera brine before cooking. From thawed, 5-6 hours on high.
FINAL STEP: Serve on toasted rolls with melted cheese and chopped giardiniera!
15
Creole Chicken and Sausage
Shredded chicken, andouille sausage, creole seasoning, a rich tomato sauce, veggies, and rice.
serves 6 // easy, gluten-free
FREEZE TOGETHER:
- 1 lb. boneless skinless chicken breasts
- 12 ounces Andouille sausage, sliced
- one 14-ounce can fire roasted crushed tomatoes
- 2–3 tablespoons tomato paste
- 2 green or red bell peppers, chopped
- half an onion, diced
- 3 cloves garlic, minced
- 1 tablespoon Creole seasoning
- 1–2 teaspoons salt (if your Creole seasoning doesn’t have any)
INSTANT POT: From frozen, high pressure 15 mins + 10 mins natural release.
SLOW COOKER: Thaw first, and then cook for 4 hours on high.
FINAL STEP: Shred chicken. Serve with rice and top with cheese, hot sauce, and/or green onions.
16
Cilantro Lime Chicken and Lentils
The BEST easy protein powerhouse meal prep. Just 15 mins of prep and totally hands-off cooking!
serves 8 // high protein, gluten-free
FREEZE TOGETHER:
- 2 cups dried lentils
- 1 lb. boneless skinless chicken breasts (or thighs)
- 3 cups salsa verde
- 1/2 small onion, chopped
- 3 green onions, chopped
- 1/2 cup cilantro, chopped
- 3 cloves garlic, minced
- 2 jalapeños, diced (ribs and seeds removed)
- 1/2 teaspoon salt, plus more to taste
- 3 cups chicken broth (can add at cook time if desired)
INSTANT POT: From frozen, high pressure 25 mins + 10 mins natural release.
SLOW COOKER: Thaw first, then high setting for 6 hours.
FINAL STEP: Serve with rice and cilantro.
Freezer Meal Baked Recipes (Casseroles, Lasagnas, and More)
17
Cauliflower Walnut Taco Meat
This vegetarian taco meat is made with cauliflower, walnuts, and chipotle peppers. It’s so easy: just mix, bake, and eat or freeze. Meatless miracle!
serves 6 // vegan, gluten-free, dairy-free, whole30
(This one is my favorite, so I like to double or triple this recipe when I freeze it!)
PULSE IN A FOOD PROCESSOR:
- 3 cups cauliflower florets
- 2 cups whole walnuts
- 2 individual chipotles in adobo sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- optional: lime juice, onion or garlic powder, cayenne to taste
BAKE: 375 degrees for 30 minutes, stirring halfway through. Freeze for later!
FINAL STEP: Add taco meat to a skillet to reheat, or in the microwave. Serve in tacos (yummy!), enchiladas, rice bowls, burritos, quesadillas, nachos, the usual.
18
Lasagna Florentine
This Creamy Tomato Lasagna Florentine is so deliciously comforting and simple. Noodles, tomato sauce, and a creamy spinach layer!
serves 6 // vegetarian
SAUTE:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 ounces fresh spinach
MIX WITH:
- one 15-ounce container ricotta cheese
- 1 egg
LAYER WITH:
- one 24-ounce jar of marinara sauce
- 10-12 uncooked lasagna noodles
- 2 1/2 cups shredded Mozzarella cheese
BAKE: From frozen, bake at 425 degrees for 1 hour 15 minutes, covered. Remove cover and bake for 10 minutes until bubbly and browned. Let stand for 15 minutes to firm up.
19
Baked Chicken Meatballs
These Baked Chicken Meatballs are the BEST! The perfect addition to any meal or to eat right on their own.
serves 6 // high-protein
MIX AND ROLL:
- 1 lb. ground chicken or turkey
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- black pepper to taste
BAKE: From frozen, bake at 400 degrees for 25-30 minutes.
You can also bake them before freezing (400 degrees, 20 minutes) so that you can keep them in the freezer fully cooked and ready to reheat.
FINAL STEP: Serve with literally anything – personal fave includes some kind of pasta, red sauce, and a salad.
20
Quinoa Stuffed Peppers
These Quinoa Black Bean Crockpot Stuffed Peppers can be made with or without meat – all with simple pantry ingredients! Minimal prep, awesome taste.
serves 6 // vegetarian, gluten-free
MIX FILLING:
- 1 cup uncooked quinoa, rinsed
- one 14-ounce can black beans, drained
- one 14-ounce can refried beans
- 1 1/2 cups red enchilada sauce
- 1 tablespoon taco seasoning
- 1 1/2 cups shredded cheese
STUFF INTO:
- 6-8 large hollowed-out fresh bell peppers
BAKE: From frozen, bake at 400 degrees for 1 hour 15 minutes, covered.
FINAL STEP: Finish by melting extra cheese on top. Serve with guac, sour cream, cilantro, hot sauce, etc.
21
Chipotle Quinoa Burgers
Veggie burgers you’ll want to eat again and again! Filling but not too dense, crispy but not crumbly, and with all the smokiness and yumminess.
serves 6 // vegetarian, gluten-free
PULSE IN A FOOD PROCESSOR:
- 1 1/2 cups cooked quinoa (about 1/2 cup uncooked)
- one 14-ounce can black beans, rinsed and drained
- 1–2 individual chipotle peppers
- 1/2 teaspoon each: garlic powder, onion powder, chili powder, cumin
- 1 egg, beaten
- 1 teaspoon salt
- 1/4 cup panko breadcrumbs
FORM: Form into 4 large patties and freeze on a baking sheet lined with parchment paper. Once frozen solid, store in a bag or container.
BAKE: From frozen, bake at 400 degrees for 35 minutes.
STOVETOP: Heat on medium high for 10 minutes, flipping halfway through.
FINAL STEP: Serve on buns with spicy mayo, avocado, lettuce, tomato, pickled onions, and whatever else you like.
22
Sheet Pan Chicken Pitas
Sheet Pan Chicken Pitas that are salty-briney-crunchy in all the right ways! Marinated chicken, roasted peppers, fresh cucumber, kalamata olives, feta cheese, and an easy homemade tzatziki.
serves 6 // vegetarian, gluten-free
TOSS TOGETHER:
- 1 lb. boneless skinless chicken breasts, cut into very thin strips
- 2–3 bell peppers, sliced
- 3 cloves garlic, grated
- 1 tablespoon olive oil
- 1–2 tablespoons lemon juice
- 1 teaspoon each: cumin, smoked paprika, kosher salt
- 1/2 teaspoon curry powder
- black pepper to taste
FREEZE: Spread into a single layer on a parchment-lined baking sheet. Freeze until solid; transfer to a bag or container to store in the freezer.
BAKE: From frozen, bake at 425 degrees for 20 minutes.
FINAL STEP: Serve with pitas, tzatziki, hummus, cucumbers, tomatoes, feta, olives, red onion.
Best Containers For Freezer Meals
Obviously plastic bags are the most common, but let’s be real – not everyone wants to use depressing plastic bags all the time (ME!!) so here my favorites along with a few pros and cons of each type of container.
These products are linked using affiliate (referral) links on Target.
Pyrex Round 7-cup Containers
- Pros: Fits perfectly inside the Instant Pot or slow cooker! Pretty to look at. NO PLASTIC WASTE!
- Cons: More expensive. Takes up more space.
**These are my personal favorite!** I own 5 of them and use them all the time. I definitely can’t fit 12 of them in my freezer (nor did I want to BUY 12 of them!), but that’s fine by me since I only prep a few recipes (4-6) at a time.
Considerations: Many recipes will require leaving the liquids out in order to fit. The food expands a little bit as it freezes, so you want to leave a little space at the top. To loosen the frozen food before cooking, I just run the containers under hot water for a minute until loosened, and then dump them into the slow cooker or Instant Pot. Unlike freezer bags, the food will be frozen in a round shape so they fit straight into the Instant Pot like a dream! No plastic waste! No awkward square shaped frozen blocks of food! Wash and use for leftovers! Did I mention these are my favorite?
Click here to see the Pyrex 7-cup containers that I use.
Pyrex Rectangular Freshlock 8-cup Container
- Pros: Freezer, oven, and dishwasher safe. Pretty to look at. NO PLASTIC WASTE!
- Cons: More expensive. Takes up more space.
These are my second favorite. I own two of these which is just the right amount for the occasional pan of lasagna, enchiladas, stuffed peppers, or even snacks like energy bites. The snap closure is awesome for leftovers and look super pretty in the fridge.
Stainless steel containers
- Pros: Happy for the environment! Can use for other leftovers.
- Cons: Not huge. Can’t see into them – this is why I don’t use them.
Click here for the stainless steel food storage containers on Amazon.
Silicone bags
- Pros: Happy for the environment! Can use for other small-batch leftovers (perfect for energy bites or smoothies, for example). Visually nice to look at.
- Cons: Too small for most freezer meal recipes.
Click here for the silicone bags that I have!
Gallon-sized freezer bags (like a Ziplock)
- Pros: Convenient. Cheap. Easy to stack or squeeze or tuck into small freezer spaces.
- Cons: Bad for the environment and makes you sad thinking about ocean animals swimming in plastic every time you throw them away.
Disposable aluminum pans
- Pros: Convenient. Cheap. Works well if delivering meals to someone.
- Cons: Not environmentally friendly. Takes up a little more space in the freezer. Lids are always kinda awkward.
Freezer Meal Tips, Questions, and Other Notes
Freezer Meals: Frequently Asked Questions
It all depends on how well they’re stored. But if you are able to get most of the air out (to avoid freezer burn), these should keep for at least 6 months in the freezer.
I am so happy to say that you do NOT need to thaw them first! I don’t thaw my freezer recipes before cooking! *evil laugh* I just take them straight out of the freezer and put them in the Instant Pot, slow cooker, or oven.
The one exception is the category of meats in the slow cooker. Those should always be thawed first. It’s a food safety thing – it takes longer amount of time for the meat to heat up in the slow cooker, leaving the frozen meat in the danger zone for a potentially unsafe amount of time.
If you’re making meat in the slow cooker, I recommend thawing them in the fridge for 24 hours first.
If you’re using the Instant Pot / pressure cooker, you don’t need to thaw the meat first.
For food safety, I always use freshly purchased, unfrozen meat to assemble the freezer meals.
Once a recipe has been frozen, I don’t thaw it out and re-freeze it (remember: I just pull them right out of my freezer and cook them from frozen).
And once a recipe has been cooked, I don’t freeze it again. Most of these recipes make 6 servings so we just keep it in the fridge and eat it up over the next 2-3 days.
When using my Pyrex bakeware, I put them straight from freezer to oven several times (wiping off the extra water or frost on the outside of the container first). It was fine. Nothing shattered.
That being said, I know shattering does happen. I had a pan shatter on me a few years ago, completely unrelated to freezing, and it was slightly traumatic. I would feel really sad to get comments with reports of your shattering glass dishes, so you’ll have to decide for yourself what you feel comfortable with.
Here’s what the internet says:
From Pyrex (a little unclear)
From America’s Test Kitchen (they say yes, it’s fine)
From Cooks Illustrated (they say no, don’t do it)
From the people of the internet (most say yes, it’s fine)
If you want to be 100% safe, here are a few alternative things you can do:
Thaw your oven-bound recipes in advance.
Use aluminum pans which will not shatter.
Line your frozen glass containers with parchment so you can pull your lasagnas out and transfer them into a room-temperature pan for baking.
Get all the air out of your storage containers before freezing.
I had some mild freezer burn on a few of my recipes because it’s hard to press out all the air when using a reusable container like a Pyrex bowl with a lid. To be honest, I didn’t think it was all that big of a deal. My belief on this is that the point when freezer burn really starts to become a bad-tasting problem is when it’s built up on stuff that’s been hanging out in your freezer for, like, months upon months. I wouldn’t worry too much about a little layer of frost on top of your soups in your Pyrex containers.
If it’s gonna bug you, plastic bags might be a better choice so you can really squeeze the air out.
Either way will work!
I generally DO NOT include the liquids (broth, water, tomato sauce, etc.) because I find it’s harder for them to fit in the freezer and then in the slow cooker or Instant Pot. I just add them right before cooking.
That being said, if you do include the liquids in your freezer containers, the nice thing is they’ll be COMPLETELY ready to go when you pull them out.
These are the labels you need to print these at home.
A lot of people say no, but I say heck yes!
All of these recipes have been tested using fresh AND frozen produce, including onions, carrots, celery, potatoes (!!), mushrooms, and squash. Personally, I didn’t notice a huge difference between fresh or frozen produce (possibly because most of the produce-forward recipes here are soups, and softened veggies never hurt a soup).
Some people swear that you should never use mushrooms or potatoes in freezer meals, but I did it, as did our tester, and neither of us had any issues. Lots of people say that your potatoes will turn black in the freezer, but neither I or our tester experienced that with russet potatoes OR sweet potatoes. The vegetables added great flavor, bulk, and nutrition, so I say yes! Use your fresh OR frozen veggies.
What can I say? I’m a rule breaker.
If you want to go with frozen produce, these are the frozen produce products I have used which save me a lot of time:
Frozen potatoes (pre-cooked)
Frozen mushrooms
Frozen squash
Frozen mirepoix*
*One thing to note about the frozen mirepoix is that it’s usually a little heavier on the onions, so I often add a little extra chopped carrots or celery (simply because I prefer less onion). If you love onions, you’re all good.
Here’s the thing – if you love the convenience of freezer meals and are not always great at planning ahead (thawing, long cook times, etc.), then YES! I think you would really, really love an Instant Pot (affiliate link) for your freezer meals.
Here’s why I ADORE the Instant Pot for freezer meal recipes:
I decide what we’re having for dinner at 4pm, pop it out of the freezer and into the Instant Pot, and in have it done before 6pm! That’s with no advance thawing and minimal stress. You can’t do that with the slow cooker and you can rarely do it with the oven. I highly recommend an Instant Pot if you want to take full advantage of the convenience of your freezer meals!
Click here to see the Instant Pot that I use (affiliate link)!
Yes. I consider these freezer meals healthy because they are made with real food. Real food = food that is minimally processed, or single ingredient foods. Vegetables, meats, legumes, and whole grains are examples of real food.
Healthy means something different to everyone. For some people, the plant-based recipes will be healthy. For some people, the low calorie recipes will be healthy. For some people, the high protein recipes will be healthy. So the thing I keep coming back to when determining whether or not they are healthy is the inclusion of as many real, whole foods as possible.
A few of these recipes use prepared sauces – for example, a jar of marinara sauce. I normally prefer homemade sauces, but when prepping freezer meals, convenience and efficiency are top priorities which is why I think this is a perfect time to use the store-bought pasta or enchilada sauces. I recommend looking for clean versions of these sauces – avoiding added dyes, added sugars, etc. when possible!
If you have a favorite freezer meal that you’d like to share, or question, suggestion, or tip, feel free to drop it in the comments!
Yes, we read through all the comments and we love to hear what is working for you or what other resources we can add to make this freezer meal collection as helpful as possible.
Happy freezer meal prepping, everyone! ♡
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Download all the recipes, all in one place with our full starter kit! And if you want to print the recipes as actual labels, you’ll need this size of labels to print at home.
Hi Lindsay! These have been an absolute lifesaver for me and my family!
Do you happen to have another set of freezer meals you could share? I also love recipes from the NYT but dont know how to tell which ones would make good freezer meals. Do you have any favorites?
Thanks so much for all the magic you’ve shared ❤️
I am planning some meals for a friend who had a baby, however I do not think she has an instant pot or slow cooked. Will these come out ok if cooked normally on a stove?
When there are lentils, do you pre-rinse them? Thanks for these!
We do!
I love the idea. Thank you for all your efforts in making our lives easier and tastier.
Hello, I made a bunch of the freezer meals since I had surgery and wanted easy meals post-op. I have used two of them now (the Tandoori-inspired chicken and the chicken tinga. I thawed them in the fridge two days before cooking and put them in the crock pot according to your instructions. Both times they have been extremely watery when “finished”. Am I doing something wrong?? When I put it in the crockpot it looks like a thick sauce and smells amazing and then I’m so sad at the end when it’s a watery mess. Please help 🙁
I love your easy labels for the freezer meals, what a great idea…do you have a blank template you could share if I had other recipes that I wanted to make cards for?
How many do these meal usually feed?
So–I decided to make the Tandoori Inspired Chicken right away without freezing. Will my instant pot cooking times be any different than cooking frozen?
Hi,
I printed up your freezer meal prep sheet… Looks amazing! I don’t know why, but I can’t find the amount of time each meal needs to cooked for. Is that listed somewhere? I need the times for the instant pot. Sorry in advanced if it is listed somewhere and I am just not seeing it. Thanks so much!
How many servings are your recipes?
I have a question I’m cooking for just myself most of the time, I like the idea of the freezer meals, but would like to split them in half, do I need to adjust the cooking time? I will be using a crockpot.
Thanks for any input,
Marj
Is there a grocery list that goes wit high the 22 meals?
Hi! I am so excited to prep so many of your freezer meals. Do you have a grocery list for these 22 freezer meals?
I would love freezer meal plans for fewer servings. I live alone. I don’t mind leftovers for 2-3 days, but longer than that is either unappealing or wasteful (if I end up throwing it out).
Question…. with the wild rice soup, can I freeze everything BUT the stock? Then add the stock to the IP with the frozen items? Seems messy to freeze 4 cups of liquid in a bag. Thanks!
I love this list! Freezer meals are a lifesaver for busy weeks. Can’t wait to try the quinoa and black bean bowls. Do you have any tips for reheating to keep them tasting fresh? Thanks for the inspiration!
Hi, just stumbled upon your Instagram account and can’t wait to try your recipes especially the freezer meal preps. Just a quick question, I don’t have an instant pot or pressure cooker but I do have a Thermomix. Do you know how that works with your recipes? Thanks 🙂
We haven’t used a Thermomix, sorry!
How do you convert the freezer recipes to be cooked in an oven, rather than slow cooker or insta pot?
Hi there! I love these recipes! Do you have any recommendations on what to do with any extra stuffing for the stuffed peppers?
Hi Olivia! You could use it in tacos!
I think you need to do another one of these blog posts!! I’ve made all of them and need moooooooore.
I am excited to try some of your freezer meals.
Can’t wait to try a few meals.
Okay I’ve tried three recipes from this list and let me say ALL THREE WERE DELICIOUS. Even my picky husband who swears he’s not picky devoured them. I love the flavor these dishes bring and am so glad I found them so I can try a few more. It has definitely taken the headache of meal planning and prepping out of this week and last week
I am so excited to have stumbled across this post! I have struggled using the instant pot because I want to use it for quick cooking options and it never seems to work out that way. These freezer meals will be SO good to try!
About the Quinoa Stuffed Peppers: despite 2 separate attempts (with different brands of quinoa), the quinoa never cooked, even after turning up the heat, and nearly 2 hours in the oven (I don’t have a slow cooker, so don’t know if it works using that method).
The other recipes we tried from this series have been great (we especially liked the lentil soup!) and I’ve never had an issue with a PoY recipe before.
The flavor was great, though, and I’m determined not to be taken down by this recipe. I may try for a 3rd attempt, just with cooking the quinoa first.