Four Delicious and Easy Freezer Meal Recipes for Hectic Nights

Last week my fridge was bare, my cabinets were empty, I didn’t even have one slice of bread in the entire house.

I was hungry, my kids were crabby and I had NOTHING to cook for them.

This happens all to often in our house…Yup I’m not perfect.

Then I remembered I had that freezer meal I prepped a month ago in the bottom of the freezer…SCORE.

I know our family is busy so I actually plan for it.

Prepping freezer meals saves our family so much chaos.

So when I am in a pinch a freezer meal is my go to.

MY 4 FAVORITE FREEZER MEALS

CILANTRO LIME CHICKEN

INGREDIENTS:

• 2 lbs. boneless skinless chicken breast

• 1 onion, diced

• 5 cloves garlic, minced

• 2 cups broth

• 1 tbsp honey

• juice of 4 limes

• 2 tsp minced garlic

• 1/2 cup chopped cilantro

• 3 cups cooked black beans

• 2 cups frozen corn

• 1 tbsp cumin

• 2 tsp chili powder

INSTRUCTIONS:

1. Combine honey, broth, and lime juice.

2. Add all ingredients + liquid to gallon size freezer bag.

3. Label and write instructions.

COOKING INSTRUCTIONS:

1. Add contents into an instant pot.  

2. Turn on the sauté for 5 minutes or until you have about 1/2 cup of liquid melted in the bottom.

3. Cook for 10 minutes at high pressure.

4. Serve with rice, sour cream, avocados, and salsa.

CHICKEN WILD RICE SOUP

INGREDIENTS:

• 2 onions, diced

• 2 cups shredded carrots

• 4 cloves garlic, minced

• 1 cup celery, diced

• 1 cup uncooked wild rice

• 4 cups broth

• 1 tsp dried rosemary

• 2 tsp salt

• 1 tsp dried thyme

• 1 tsp celery seed

• 1/4 tsp (1 mL) celery salt

• pinch of red pepper flakes

• 4 chicken breasts

ON SERVING DAY:

• More salt to taste

• 1/4 cup butter

• 1/4 cup flour

• 2 1/2 cups Wholesome Family Cream

CHICKEN WILD RICE SOUP INSTRUCTIONS:

Add all ingredients to gallon size freezer bags (minus the serving day ingredients).

COOKING FROM FROZEN:

1. Add contents into an instant pot.  

2. Add 1/4 cup water.

3. Cook for 35 minutes at high pressure.

4. After cooking in instant pot, shred chicken and add back to the soup.  

5. In a small saucepan, melt butter over medium heat. 

6. Add flour and whisk for 30 seconds until smooth. 

7. Add in cream and whisk, stirring constantly until thickened. 

8. Pour cream, butter, and flour mixture into the soup and stir. Allow to thicken.

9. Add more salt, if necessary.

HOMEMADE BEEF CHILI

INGREDIENTS:

• 2 lbs browned Wholesome Family ground beef

• 2 onions, diced

• 6 garlic cloves, minced

• 2 bell peppers, diced

• 4 cups cooked black beans

• 28 oz. can diced tomatoes with liquid.

• 2 cups broth

• 1 can tomato paste

• 2 tbsp chili powder

• 2 tbsp cumin

• 2 tsp salt

CHILI INSTRUCTIONS:

Brown beef in a cast iron skillet. This adds yummy flavor and helps the texture of the beef.

Add all ingredients to gallon size freezer bags.

COOKING INSTRUCTIONS:

Option 1: Thaw in fridge overnight and reheat in a large stockpot over medium heat, stirring constantly. 

Once thawed completely, simmer on low for 15 minutes, until veggies are cooked.

Option 2: From frozen, add contents into an instant pot. 

Sauté for 5 minutes or until you have about 1/2 cup of liquid melted at the bottom.

Cook for 25 minutes at high pressure. Naturally release and serve.

Tip: Serve with any combination of the following: diced avocado, shredded cheese, sour cream, pasta, baked potato.

CHICKEN POT PIE:

PREP PIE CRUSTS:

• 2 1/2 cups all purpose flour

• 1/2 tsp salt

• 3/4 cup frozen unsalted butter

• 6-7 tbsp ice water

PIE DOUGH INSTRUCTIONS:

• Stir flour and salt together.

• Chop frozen butter and cut butter into flour with a fork, pastry blender, or food processor.

• Add ice water until dough comes together.

• Place dough onto a lightly floured surface and pack it into a ball. Cut the dough in half and flatten into two discs.

• Wrap each disc with plastic wrap and refrigerate for at least one hour. You could also freeze the dough for later. 

PREP POT PIE FILLING:

• 3 potatoes – chopped

• 4 carrots – diced

• 1/4 cup butter

• 1 medium onion

• 4 garlic cloves minced

• 3 cups of bone broth

• 4 tbsp flour

• 1 tbsp dried parsley – you could use fresh as well.

• 1 tsp garlic powder

• freshly cracked black pepper

• 1 tsp onion powder

• 3 tsp of salt

• 1 cup peas – fresh or frozen

• 4 cups of cooked Wholesome Family chicken

• 1/2 cup Wholesome Family cream

FILLING INSTRUCTIONS:

1. To a large pot over medium heat, add the veggies and butter and sauté 10 minutes, until they start to soften.

2. Add bone broth and flour, dried parsley, garlic powder, and onion powder. Mix and cover with lid. Allow to cook for 10 minutes.

3. Add peas, cooked chicken, and heavy cream. Stir well.

4. Lightly flour a clean surface and roll out pie dough to fit your pie dish.

5. Place rolled out dough into pie dish, making sure there is some overhang of the dough on the edges (so your bottom crust meets the top crust in the next step). Trim off excess.

6. Add filling to unbaked pie crusts, top with second pie dough, cut off excess dough, and crimp the edges. Poke a few steam holes into the top.

7. Top with wrap or foil, then label and freeze.

COOKING INSTRUCTIONS:

1. From frozen, place on baking sheet in 350 degree oven for about an hour.

2. Remove the foil after the first 30 minutes of baking.

3. ENJOY

These freezer meals will come in handy anytime you are in a pinch.

The key is to plan ahead and know that you will need them.

I love the saying “Fail to plan, then plan to fail”

They would also make an excellent gift for a new mom or a friend/family who have had surgery, etc. they will be so happy you thought of them.

Now your freezer will be stocked with healthy meals ready for when you need a quick and easy dinner.

Trust me on this, you’ll thank yourself for thinking of your future self.

I hope you found this helpful.

Rachelle

Hi, I’m Rachelle Meyer fellow mom and farm wife.

I help moms feel confident nourishing their families.

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