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. At the moment, I have run out and won’t be making them again until September. Trying to figure out every day what to make for supper and making sure I have all the ingredients and then making time to cook lunch and supper is giving me a new appreciation for the times when my freezers are stocked with ready-made meals!
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 while others are old family favourites that I have adapted into freezer meals.
Garden Taco Rice
(makes 2 meals or you can double this recipe to make 4)
Brown 2 lbs. ground beef (we use Yves Mexican Veggie Ground Round instead of beef)
Add 1 onion, chopped
3 cups water
3 cups thinly sliced zucchini
2 cups corn
2 cans stewed tomatoes (I sometimes used the Mexican flavoured ones)
Bring to a boil. Stir in 3 cups uncooked minute rice. Reduce heat to low. Cover and simmer for 7 minutes, stirring occasionally.
Divide mixture between 2 large resealable freezer bags. Label with these instructions:
Thaw. Reheat in skillet or oven. Near end of cooking time, sprinkle with cheese. Cover and let stand until cheese melts.
Tante Gisele’s Chicken Fried Rice
(makes 2 large meals or you can double to make 4)
Make whatever kind of rice you prefer so that you end up with 8 cups of cooked rice
Heat 5 Tbsp. vegetable oil in wok or skillet. Add 3 cups diced chicken breast and cook until no longer pink.
2 cups diced onion
1 cup diced celery
2 cups diced carrots
2 small jars of sliced waterchestnuts
2 cups frozen peas
Stir fry for a few minutes. Then add in the rice and 1/4 – 1/2 cup oil and 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 covered casserole in 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 medium sized resealable freezer bag and label with instructions:
Thaw. Bring to boil in 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)