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10 Make Ahead Freezer Meals

I am not the type of person to make a million meals in advance for the week, but there are times when it is necessary. If you are pregnant or maybe you are undergoing surgery, make ahead freezer meals will make your life a whole lot easier. It cuts down drastically on the amount of prep time you need when preparing dinner and it is one less decision for you to have to make at night.

My husband and I recently traveled out of the country to Thailand, so I prepped all of these meals to have on hand for my father in law who was watching our kids. It took me an entire day (with breaks) to make all of these, but you can certainly break them up over a few days if you plan on making all ten.

Curious how our trip to Thailand went? Check out my post about all the things to do in Thailand and learn about some of the mistakes we made.

Looking for more recipes? Head over to the meal planning section of my blog for easy family meal ideas.

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Share pictures of your meals on Instagram to let me know what you think! Remember to tag me @makeaplanblog!

Make Ahead Freezer Meals (Jump to Recipes)

Supplies:

EHOMEA2Z Aluminum Pans Disposable Half Size (10 Pack) 9x13,Prepping, Roasting, Food, Storing, Heating, Cooking, Chafers, Catering, Crawfish Trays
EHOMEA2Z Aluminum Pans Disposable Half Size (10 Pack) 9×13,Prepping, Roasting, Food, Storing, Heating, Cooking, Chafers, Catering, Crawfish Trays

Tips:

  • Make space in your freezer BEFORE you start cooking. You are going to need a lot of space, so clear out anything that you don’t need. Make sure you have plenty of flat space so you can stack casserole dishes.
  • If making multiple meals at once, lay out all your ingredients in casserole dishes and label them for each recipe. This makes it quick and easy to grab all the ingredients when you are ready to move on to making the next meal.
  • Create stations in your kitchen for prepping, cooking, and labeling. This helps keep your workspace neat and therefore makes you more efficient.
  • Make a large batch of shredded chicken for multiple recipes by pressure cooking in an instant pot on HIGH for 7 minutes (natural release). Then use a stand mixer to easily shred the chicken.
  • Write cooking instructions on top of all meals with a sharpie. Make notes to remove the plastic wrap before placing in the oven. Trust me, you don’t want to forget that.
  • When freezing meals to later make in the instant pot, freeze the bag inside of the instant pot insert. This ensures that your food will easily fit inside to save you the step of needing to thaw it out.
  • Make these recipes your own! If you have picky eaters, leave ingredients out. Adjust the amount of spices to your liking. Let me know of any great additions you make!
make ahead freezer meals prep station

Instant Pot Chili

Instant Pot Chili

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Ingredients
  

  • 2 tbsp butter
  • 1 lb ground beef
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 1 can (16oz) red kidney beans
  • 1 can (6oz) tomato paste
  • 1 can (14.5oz) crushed tomatoes
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp cinnamon
  • 1 tbsp instant coffee
  • 1 tbsp apple cider vinegar
  • 2 tsp fish sauce
  • 1/2 cup beef broth

Instructions
 

  • Brown beef in butter in a large dutch oven. 
  • Add chopped onion and stir until softened.
  • Add remaining ingredients and stir to combine. Turn off stove and allow to cool.
  • Transfer chili to a large gallon size freezer bag and freeze.
  • Cook in Instant Pot from Frozen: Dump frozen contents into the instant pot, adding 1/4 cup water or broth. Pressure cook on HIGH for 14 minutes followed by a 15-minute natural release.

Enchiladas

Enchiladas

5 from 1 vote
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Ingredients
  

  • 2 large chicken breasts shredded
  • 4 large flour tortillas or 8 small
  • 1 medium onion chopped
  • 2 cups shredded Mexican cheese divided
  • 2 Tbsp. taco seasoning
  • 1 can (4.5oz) diced green chiles
  • 1 can (28oz) enchilada sauce
  • 1 can (10oz) enchilada sauce

Instructions
 

  • In large bowl, combine shredded chicken, onion, taco seasoning, green chiles, large enchilada sauce, and 1 cup Mexican cheese.
  • Pour a thin layer of enchilada sauce on the bottom of a 9″x13″ casserole dish.
  • Divide the chicken filling among the tortilla shells, roll loosely, and place them side by side in the casserole dish seam side down.
  • Top tortillas with the small can of enchilada sauce and remaining cheese.
  • Cover with plastic wrap and aluminum foil.
  • Cook in Oven from Frozen: Remove plastic before baking. Bake at 350F for 30 minutes covered then 10 minutes uncovered.

Sesame Honey Chicken

Sesame Honey Chicken

5 from 1 vote
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Ingredients
  

  • 2 large chicken breasts cubed
  • 2 Tbsp. cornstarch
  • 1/2 cup honey
  • 2 Tbsp. soy sauce
  • 2 cloves garlic
  • 1 tsp. ginger
  • 1 tsp. sesame seeds
  • 1/2 tsp. red pepper flakes

Instructions
 

  • Add raw chicken breasts to a gallon size bag and add cornstarch. Shake the bag to coat the chicken.
  • In small bowl, combine remaining ingredients. Add sauce to gallon size bag and freeze for up to 3 months.
  • Cook on Stove: Thaw overnight. Sauté chicken and sauces on the stop until cook through. Serve with rice and roasted broccoli.

Pesto Chicken Bake

Pesto Chicken Bake

5 from 1 vote
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Ingredients
  

  • 2 large chicken breasts shredded
  • 1.5 lbs frozen tortellini
  • 2 jars alfredo sauce
  • 1 jar pesto sauce
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. red pepper flakes optional
  • 2 cups shredded mozzarella cheese divided
  • 1 cup shredded parmesan cheese

Instructions
 

  • Prepare 9″x13″ casserole dish with cooking spray.
  • In large bowl, combine shredded chicken breasts, alfredo, pesto, spices, and one cup mozzarella cheese. Add mixture to casserole dish and top with remaining cheeses.
  • Wrap pan in plastic wrap and cover with aluminum foil.
  • Cook in Oven from Frozen: Bake at 375F for 50 minutes covered and then 10 minutes uncovered.

Macaroni & Cheese

Macaroni & Cheese

5 from 1 vote
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Ingredients
  

  • 3 boxes macaroni & cheese
  • 1 medium onion chopped
  • 1/4 cup bacon bits
  • 1 cup cheese shredded
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 tsp. garlic powder
  • 1/2 tsp. paprika
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 cups panko breadcrumbs
  • 2 Tbsp. butter melted

Instructions
 

  • Follow instructions on box to prepare macaroni and cheese.
  • Add in onion, bacon bits, cheese, and all spices. Pour macaroni mixture into a greased 9″x13″ casserole dish.
  • Melt butter and stir in panko breadcrumbs. Spread breadcrumbs in an even layer on top of the macaroni.
  • Wrap casserole dish in plastic wrap and cover with aluminum foil.
  • Cook in Oven from Frozen: Bake at 400F for one hour covered, then uncover and bake another 15 minutes.

Butter Chicken Meatballs

Butter Chicken Meatballs

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Ingredients
  

For Meatballs

  • 1 lb. ground chicken
  • 1 tsp. tumeric
  • 1 tsp. garlic powder
  • 1 tsp. red curry powder
  • 1 tsp. garam masala
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. ginger
  • ½ tsp. red chili powder
  • ¼ tsp. cardamon
  • ¼ tsp. cinnamon

For Sauce

  • 1 stick butter
  • 1 medium onion chopped
  • 2 tsp. tumeric
  • 2 tsp. cumin
  • 2 tsp. garlic powder
  • 2 tsp. red curry powder
  • 2 tsp. garam masala
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. ginger
  • 1 tsp. red chili powder
  • ½ tsp. cardamon
  • ½ tsp. cinnamon
  • 1 can full fat coconut milk
  • 1 can (6oz) tomato paste
  • 2 Tbsp. dried fenugreek leaves optional

Instructions
 

For Meatballs

  • Combine all ingredients in large bowl. Drop by spoonful or use a cookie scoop to form meatballs.
  • Place on a greased baking sheet 1-inch apart. Cook at 400F for 12 minutes.

For Sauce

  • Melt butter in large sauce pan. Cook onions in butter until softened and translucent. Add in all spices, adjusting for flavor. Stir in coconut milk and tomato paste until well combined.
  • Transfer mixture to a blender or use immersion blender to puree the onions in the sauce mixture.
  • Add cooked meatballs to sauce and allow to cool. Store meatball mixture in a gallon sized ziploc bag. Store in the freezer for 3-4 months.
  • Cook in Crockpot from Frozen: Warm in crockpot on LOW for 3-4 hours. Serve with rice and naan bread.

Company Potatoes

Company Potatoes

5 from 1 vote
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Ingredients
  

  • 2 lbs frozen hashbrowns shredded or cubed
  • 16 oz sour cream
  • 1 can (10oz) Rotel
  • 2 tsp. dired oregano
  • 2 tsp. basil
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. garlic powder
  • 1 tsp. thyme
  • 2 cups shredded cheddar
  • 2 cups cornflakes cereal
  • 2 Tbsp. butter melted

Instructions
 

  • Prepare by spraying nonstick cooking spray into mini 5″ loaf pans for individual servings or into a 9″x13″ casserole dish for sharing.
  • In large bowl, mix frozen hash browns, sour cream, Rotel, spices, and cheese. Divide mixture into mini loaf pans.
  • Add cornflakes to a large gallon size bag or food processor. Crunch cornflakes into large crumb size pieces. If you do not have cornflakes, panko breadcrumbs are a good alternative. Combine cornflakes with melted butter and spread on top of hash brown mixture.
  • Cover loaf pans with plastic and aluminum foil. Store in freezer for up to two months.
  • Cook in Oven: Thaw overnight by placing pan in the refrigerator. Bake uncovered at 350F for 40-50 minutes.

Chicken & Stuffing Casserole

Chicken & Stuffing Casserole

5 from 1 vote
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Ingredients
  

  • 2 large chicken breasts shredded
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 2 tsp. dried basil
  • 2 tsp. dried oregano
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. paprika
  • 6 slices Swiss cheese
  • 1 box Stovetop Stuffing
  • 1 cup vegetable broth

Instructions
 

  • Prepare a 9″x13″ casserole dish with nonstick cooking spray.
  • In large bowl, combine chicken, soups, and spices. Add mixture to casserole dish.
  • Top chicken with Swiss cheese slices, laying out in a single layer. Add dry stuffing mix to top of cheese.
  • Pour vegetable broth over top of the stuffing until moistened.
  • Wrap pan in plastic wrap and cover with aluminum foil. Store in freezer for 4-6 months.
  • Cook in Oven: Thaw overnight in refrigerator. Bake uncovered at 350F for 30 minutes.

Notes

Optional Add-Ins: onions, peas, and carrots

Chicken French Dip Sandwiches

Chicken French Dip Sandwiches

5 from 1 vote
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Ingredients
  

  • 2 large chicken breasts cubed
  • 2 Tbsp. cornstarch
  • 1 medium onion diced
  • 2 Tbsp. butter diced
  • 1/2 cup red wine
  • 1/2 cup beef broth
  • 1 Tbsp. Worcestershire sauce
  • 4 cloves garlic
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1/2 tsp. thyme
  • 1/2 tsp. rosemary
  • 1 pkg. Hawaiian sweet rolls
  • Swiss cheese

Instructions
 

  • Add raw chicken breasts to a gallon size bag and add cornstarch. Shake the bag to coat the chicken.
  • In small bowl, combine remaining ingredients. Add sauce to gallon size bag and freeze for up to 3 months.
  • Cook in Instant Pot from Frozen: Dump frozen contents into an instant pot and add 1/4 cup water or broth. Pressure cook on HIGH 30 minutes with a 10 minute natural release. Serve on rolls topped with Swiss cheese.

Spaghetti & Meatballs Casserole

Spaghetti & Meatballs Casserole

5 from 1 vote
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Ingredients
  

  • 15 oz ricotta cheese
  • 1 egg
  • 2 cups shredded mozzarella divided
  • 1 cup shredded parmesan cheese
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1 tsp. thyme
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 box spaghetti noodles
  • 1 jar spaghetti sauce
  • 1 bag (28oz) frozen meatballs
  • 1 cup vegetable broth

Instructions
 

  • Prepare 9″x13″ casserole dish with cooking spray.
  • In small bowl, combine ricotta cheese, egg, 1 cup mozzarella, and all spices.
  • Place frozen meatballs in a single layer on the bottom of the casserole dish. Pour half the jar of spaghetti sauce on top.
  • Drop ricotta cheese mixture by the spoonful on top of the meatballs and sauce.
  • Break spaghetti into smaller pieces and layer on on top of the cheese.
  • Add remaining sauce on top to cover noodles. If noodles are not covered, add enough vegetable broth to ensure noodles are submerged.
  • Top with remaining mozzarella and parmesan cheeses. Cover with plastic wrap and aluminum foil.
  • Cook in Oven from Frozen: Bake 350F for 1 hour, 30 minutes covered. Uncover and bake another 20 minutes.

Notes

Hot Tip: Add broth to your empty tomato sauce jar and shake it to use up all the sauce.
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Need more help with meal planning? Check out my post 6 Steps to Weekly Meal Planning.

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3 Comments

  1. june

    Reply

    5 stars
    these recipes look really good!

  2. Eia

    Reply

    How long do you think we can keep these in the freezer? Use by…..

    1. makeaplanblog

      Reply

      You can generally keep frozen casseroles in the freezer for 3-6 months. Just be sure to wrap them really well in plastic to prevent freezer burn.

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