Making freezer meals has saved me thousands of dollars and countless hours, not to mention taking away the stress of having to think of what is for supper. Meanwhile, I have run out and won’t be making them again until September. Subsequently, trying to figure out every day what to make for supper and making sure I have all the ingredients give me an appreciation for the time I take to stock the freezer.
If you’ve never made freezer meals before, I have a step-by-step guide to making freezer meals that will walk you through everything you ever wanted to know about freezer meals.
Some of the recipes I use are specific to freezer meals. On the other hand, others are old family favorites that I have adapted into freezer meals.
Garden Taco Rice
(makes 2 meals or you can double this recipe to make 4)
Firstly, brown 2 lbs of ground beef. We use Yves Mexican Veggie Ground Round instead of beef.
Add 1 chopped onion.
3 cups water
3 cups thinly sliced zucchini
2 cups corn
2 cans stewed tomatoes (I sometimes used the Mexican flavored ones)
Bring to a boil. Stir in 3 cups uncooked minute rice. Reduce heat to low. Cover and simmer for 7 minutes. Stir occasionally.
Divide mixture between 2 large resealable freezer bags. Label with these instructions:
Thaw. Reheat in skillet or oven. Near the end of cooking time, sprinkle with cheese. Cover and let stand until cheese melts.
- 2 lbs browned ground beef (or Yves Mexican Veggie Ground Round for a vegetarian version)
- 1 onion chopped
- 4 tsp taco seasoning
- 1 tsp chili powder
- 3 cups water
- 3 cups zucchini sliced thinly
- 2 cups corn
- 2 cans tomatoes stewed
- 3 cups rice uncooked
Brown the ground beef
Add taco seasoning, chili powder, and onion
Stir in water, zucchini, corn, and tomatoes, then bring to a boil
Stir in 3 cups of uncooked minute rice and reduce heat to low
Cover and simmer for 7 minutes, stirring occasionally
Divide between 2 large resealable freezer bags
Thaw bag before reheating in a skillet or oven
Near the end of the cooking time, sprinkle with cheese. Cover until cheese melts
Tante Gisele’s Chicken Fried Rice
(makes 2 large meals or you can double to make 4)
Make the kind of rice you prefer, keeping in mind that you need 8 cups of cooked rice.
Heat 5 Tbsp of vegetable oil in a wok or skillet. Add 3 cups of diced chicken breast. Cook the chicken until no longer pink.
2 cups diced onion
1 cup diced celery
2 cups diced carrots
2 small jars of sliced water chestnuts
2 cups frozen peas
Stir fry for a few minutes. After that, add the rice and 1/4 – 1/2 cup oil then fry.
Stir in 2 minced garlic cloves, 4 Tbsp oyster sauce, and 8 Tbsp soya sauce.
Divide into 2 large resealable freezer bags and label:
Thaw. Heat in a covered casserole in the oven.
- 5 Tbsp. vegetable oil (to fry chicken in)
- 3 cups chicken breast diced
- 2 cups onion diced
- 1 cup celery diced
- 2 cups carrots diced
- 2 jars water chestnuts sliced
- 2 cups frozen peas
- 1/4-1/2 cup vegetable oil
- 2 cloves garlic minced
- 4 Tbsp. oyster sauce
- 8 Tbsp. soya sauce
Make whatever rice you prefer, as long as you end up with 8 cups cooked
Using the 5 Tbsp. of oil, fry the diced chicken breast in a skillet until no longer pink
Add onion, celery, carrots, water chestnuts, and peas for a few minutes
Add rice and remaining oil, fry
Stir in garlic, oyster sauce, and soya sauce
Divide into 2 large resealable freezer bags and remove excess air
Thaw the bag and heat in a covered casserole dish in the oven
Tante Gisele’s Chicken Fried Rice recipe is available in my Dinner in 20 Freezer Meal Menu Plan which includes printable shopping lists, prep list, recipes, and printable labels.
Black Bean Soup
(makes 1 lunch-size meal or you can double or triple for more)
Run 1 1/2 cups of water and a 19 oz. can of black beans (with the liquid) through a blender. Add 2 Tbsp. VE dry salsa spice, 4 tsp. vegetable stock mix, and hot pepper sauce to taste.
Pour into a medium-sized resealable freezer bag and label with instructions:
Thaw. Bring to boil in a saucepan. Boil slowly uncovered for 10 minutes, stirring often. Serve topped with sour cream and grated jalapeno jack cheese.
- 1.5 cups water
- 19 oz. canned black beans
- 2 Tbsp. VE dry salsa spice
- 4 Tsp. vegetable stock
- hot pepper sauce, to taste
Blend ingredients together
Pour into a medium-sized resealable freezer bag
Thaw bag and bring to a boil in a saucepan
Boil slowly uncovered for 10 minutes, stirring often
Serve topped with sour cream and grated jalapeno jack cheese
Our Other Favourite Freezer Meal Recipes:
Sloppy Joes (gluten-free)
Crock Pot Chicken Taco Soup (gluten-free)
Beef and Corn Casserole (gluten-free)
Spanish Rice Casserole (gluten-free)
Sweet Potato and Black Bean Casserole (gluten-free)
Vegetable Pesto Minestrone (gluten-free)
Stuffed Peppers (gluten-free)
Better Than It Sounds Prune and Olive Chicken (gluten-free)