Freezer Meal 101 Tips

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You can easily stock your freezer with these freezer meal 101 tips and recipes and have your freezer stocked without spending any extra time!

If you are trying to step up your freezer meal game this post is for you! We also have an amazing Freezer Meal Cooking Class in the More Momma Cooking School full of easy, delicious recipes. 

Freezer Meal 101 Tips:

  1. Make double of tonight’s dinner to freeze: This is my number one tip. Make one freeze one meals are essential in the More Momma Supper Club to help get dinner on the table for the nights you really don’t have time to cook or you don’t feel like cooking.  Just make double of what you are making for dinner and freeze half for later on in the month.  
  2. Pick the right vessel: You want to think specifically how you will be reheating your meal.  If you are reheating it in the oven or Instant Pot you will want to use an appropriate vessel that is oven safe or that fits in the Instant Pot. If you are reheating in the microwave use a microwave safe vessel.  Another thing to think about would be serving sizes.  If you are wanting to freeze soup, you may want to freeze in soup containers and usw soup cube trays for individual servings. Check out this post on all my favorite freezer meal vessels. 
  3. Let the food cool completely: Allowing the food to cool completely can help with many things like freezer burn, freezer temperatures, and ice crystallization. One thing to keep in mind when cooling food is you want to keep them out of the danger zone (40-140 degrees F). So let cool slightly and then place in the fridge to refrigerate until cool. Then place in the freezer. 
  4. Create a barrier: Air is the enemy of freezer meals so we want to eliminate as much air hitting the surface of the food as possible.  You can do this by simple covering the dish with press and seal wrap, parchment paper, wax paper or saran wrap. Make sure it is straight on the food to form a barrier.  Do this after the dish is cool. 
  5. Seal shut: After you have created a barrier seal your vessel shut with a lid or foil. 
  6. Don’t overcrowd the freezer: Overcrowding the freezer can cause uneven freezer temperatures along with freezer burn.  You always want to allow air to be circulating through the freezer easily to ensure your food is kept frozen. If your freezer is jam packed have a week where you only use things from your freezer to free up some space. 

freezer guide

What dinners are good to freeze? 

These are my favorite meals to freeze. 

Breakfast Freezer Meals:

  • Breakfast Burritos
  • Egg Sandwiches
  • French Toast
  • Pancakes
  • Waffles
  • Muffins
  • Smoothie Packets

Lunch Freezer Meals:

  • Rice bowls
  • Teriyaki Chicken
  • Bean and Cheese Burritos
  • Chicken and Broccoli Burritos
  • Homemade Chicken Nuggets
  • Panko Crusted Chicken
  • Individual Soup Servings
  • Uncrustables
  • Uncooked Grilled Cheese Sandwiches

Dinner Freezer Meals:

  • Enchiladas
  • Casseroles
  • Undercooked Pasta Dishes
  • Burgers (Uncooked Meat Patties)
  • Soups (freeze without pasta and add when reheating) 
  • Curries
  • Meatballs
  • Mashed Potatoes
  • Tomato Sauce
  • Bolognese Sauce
  • Ravioli (not cooked)
  • Fresh Pasta
  • Pizza
  • Taquitos
  • Taco Meat (cooked) 

Other:

  • Sauces
  • Pesto
  • Garlic in oil
  • Ginger in oil
  • Lemongrass in oil
  • Stocks (chicken, beef, fish, vegetable)
  • Leftover wine (freeze in a ziplock bag for cooking- it won’t fully freeze)
  • Leftover Chipotle In Adobo

Snacks Freezer Meals:

  • Protein Balls
  • Granola Bars
  • Muffins
  • Smoothie Packets
  • Yogurt pops
  • Popsicles
  • Slushies

Dessert Freezer Meals:

  • Molten lava cakes
  • Cookie Doughs
  • Cupcakes (unfrosted)
  • Cake (unfrosted)
  • Ice Cream Sandwiches
  • Ice Cream
  • Sorbet
  • Pie Dough

Items to Freeze in Ice Cube Trays:

  • Stocks
  • Almond Milk (for smoothie packets)
  • Cream (for quick blender ice cream or shakes)
  • Pesto
  • Sauces
  • Garlic, Ginger, Lemongrass (freeze in small trays)

Items to Freeze For Meal Prep:

  • Rotisserie Chicken
  • Grilled Chicken
  • Taco Meat
  • Grilled Steak
  • Homemade pasta (uncooked)

 

How do you track what you have so that you use it in time?

I label everything that goes into my freezer with the date I froze it. Once a month I go through my freezer and look through things that are three months old.  Those items get used up that week or within the next couple weeks so that nothing goes to waste.  Most freezer items will stay good for 3-5 months. 

How long can meals stay in the freezer?

Typically freezer meals stay good for about 3-5 months if stored properly.  Just make sure they are sealed correctly and your freezer temperature is accurate. 

How to store freezer meals?

Soups, Stews: resealable ziplock bags, soup containers, freezer soup trays

Sauces: sauce containers, ice cube trays 

Casseroles, pasta: foil trays with lids, freezer to oven baking ware 

Individual servings soup: soup containers, paper cups, freezer soup trays

Individual servings: soup containers, microwavable bento boxes

Burritos, Taquitos, Cookie Dough, Stocks, Fresh Pasta: resealable ziplock bags

What types of meals are not recommended to freeze:

I don’t like freezing salads, fully cooked pastas (just undercook it by 2 minutes and you will be good), soft cheeses like brie, citrus, watery produce like cucumbers and lettuce, foods in cans, whole eggs and mayonnaise. 

How to freeze food if I have a small freezer?

If you have a small freezer I recommend freezing everything flat in resealable ziplock bags. This allows you to get more items to fit in your freezer than if you have bulky Tupperware or containers. 

My favorite freezer meals:

chicken pot pie

Quick and Easy Chicken Pot Pie

Yield: Serves 8
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Veggie loaded chicken pot pie is quick and easy and is the perfect freezer meal for when you really don't feel like cooking.

Ingredients

  • 4 Tablespoons Butter
  • 1 White Onion, Diced
  • 1 Pound Bag Carrots, Peeled, Diced
  • 2 Stalks Celery, Diced
  • 2 Cups Cauliflower, Roughly Chopped
  • 3 Cups Rotisserie Chicken, Diced
  • 1/3 Cup All Purpose Flour
  • 8 Cups Chicken Stock
  • 1-2 Teaspoons Kosher Salt (to taste)
  • 1/2 Teaspoon Black Pepper
  • (Optional) 1 Tablespoon Cornstarch Mixed with 2 Tablespoons Water

For The Topping:

  • 1 Can Premade Biscuits
  • 4 Tablespoons Butter, Melted
  • 1 Teaspoon Italian Seasoning
  • 1/4 Cup Parmesan Cheese, Shredded
  • Kosher Salt (to taste)

Instructions

  1. Melt the butter over medium heat in a large stock pot or Dutch oven. Add onion, carrot, celery and cauliflower and saute for 5 minutes.
  2. Add the flour and stir to combine.
  3. Add rotisserie chicken, chicken stock and salt and pepper and bring to a simmer.
  4. Cover and cook for 15-20 minutes.
  5. Meanwhile prepare the topping by preheating the oven to 350 degrees F.
  6. Place the butter, Italian seasoning, cheese in an 8 inch cake pan and mix to combine. Coat the biscuits on each side with the mixture and place in a circular pattern. Bake according to package directions (about 12-14 minutes).
  7. When the pot pie is done you can thicken further if needed by adding a mixture of 1 tablespoon cornstarch with 2 tablespoons water and bring to a simmer.
  8. Ladle the pot pie into bowls and top with biscuits.

Notes

For Freezer Meal:

Freeze the pot pie mixture in an oven proof baking dish. Place a layer of press and seal wrap or wax paper directly on top of the chicken pot pie filling. Seal shut. For individual servings freeze in soup cube trays. Freeze the cooked biscuits in a reusable ziplock or ziplock bag.

Reheating Instructions:

Let the pot pie mixture thaw in the fridge the night before. Bake at 350 degrees F for 20 minutes. Stir and then cook for another 10 minutes. If the pot pie mixture separates stir to combine.

Let the biscuits thaw in the fridge the night before. Bake at 350 degrees F for 10 minutes or until warmed through.

For gluten free chicken pot pie:

Skip the flour in step 2 and add the 2 tablespoons corn starch with 1/4 cup water in step 7.

Instant Pot bolognese

Instant Pot Bolognese

Yield: Serves 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 40 minutes

Quick Instant Pot Bolognese is the perfect meal to freeze for a quick dinner to have on hand.

Ingredients

  • 2 Teaspoons Avocado Oil
  • 2 Cups White Onion, Diced Small
  • 4 Cloves Garlic, Minced
  • 2 Pounds Ground Turkey
  • 2 Pounds Sweet Italian Chicken Sausage, Removed from Casing
  • 2 Cups Red Cooking Wine
  • 2 (28 ounces) Cans Italian Style Peeled Tomatoes
  • 1 Tablespoon Kosher Salt
  • ½ Cup Tomato Paste
  • Splash of Heavy Whipping Cream

To Serve:

  • Pasta of Choice
  • Parmesan Cheese
  • Basil, Torn

Instructions

    1. Turn your Instant Pot on to the sauté mode. Place the oil, onion, and garlic in the pot and sauté for 1-2 minutes, or until the onions are translucent.
    2. Add the ground turkey and sausage. Cook until the meat is almost cooked through, breaking up the meat into small pieces while cooking.
    3. Add the wine, tomatoes, salt and tomato paste. Cook on manual, high pressure for 20 minutes.
    4. Move the nozzle from sealing to venting to perform a quick release on the Instant Pot. Stir in cream if desired.
    5. Cook pasta according to package directions and toss with desired amount of sauce. Top with parmesan cheese and basil.

Notes

To Freeze:

Let the bolognese cool slightly. Place the sauce in 4 freezer reusable Ziplock gallon bags and freeze flat. Or for individual servings freeze in soup cube trays.

To Reheat:

Thaw the sauce in the fridge the night before. Place the sauce in a saucepan over medium heat and cover with a lid. Cook for 5-10 minutes, or until the sauce is warmed through.

Serve over cooked pasta or in baked potatoes.

Chicken Teriyaki Bowls

Chicken Teriyaki Bowls

Yield: Serves 4

Ingredients

For The Teriyaki Sauce:

  • 1 Tablespoon Sesame Oil
  • 1 Tablespoon Fresh Ginger, Grated
  • 1 Cup Braggs Liquid Aminos
  • 1 Cup Water
  • 1 Cup Brown Sugar
  • 1 Tablespoon + 2 Teaspoons Cornstarch Mixed with 2 Tablespoons Water

For The Bowls:

  • 2 Bags Frozen Brown or White Rice or 8 Cups Cooked Rice
  • 1 Teaspoon Coconut Oil
  • 1 Pound Chicken Breasts, Boneless, Skinless, Cut into ¼ '' Pieces
  • 1 (16 ounces) Bag Stir-Fry Vegetable Mix

Instructions

    1. In a small saucepan over medium heat add the sesame oil, ginger, and garlic, and sauté for 1-2 minutes, being careful not to burn the garlic.
    2. Add the remaining teriyaki sauce ingredients and bring to a simmer. Cook for 5-7 minutes, or until thickened, then set aside.
    3. In a large sauté pan or cast-iron skillet preheated over medium high heat, add the coconut oil and chicken. Sauté for 7-10 minutes or until chicken is cooked through. Add the stir-fry vegetables and teriyaki sauce, and mix to combine. Cook for 1-2 minutes.
    4. Microwave rice according to package directions. Serve chicken mixture over rice.

Notes

To Freeze:

Let cool. Place the chicken and vegetable mixture in an oven safe baking dish or in individual serving containers. Place a layer of press and seal wrap or parchment paper on top of the chicken mixture. Place the frozen rice packets in the freezer with the chicken. Seal and place in the freezer.

To Reheat:

Thaw in the fridge the night before.

Reheat in the Microwave: Place the chicken mixture in a microwave safe dish. Cook for 1-2 minutes or until heated through. Microwave rice according to package directions.

Reheat in the Oven: Cover with foil and warm in a 350°F oven for 20 minutes, or until the middle is hot. Cook rice according to package directions.

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