10 Easy Freezer Meals You Can Make Tonight

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Have you ever done meal prep with freezer meals? Who here is in a busy season of life? For example, is work chaotic? Or, are end of the school year activities leaving you with little time for cooking? Are you nearing the end of your pregnancy, and worried about time management when baby comes?

We have all been there. I am in a chaotic season of life right now! My little ones are 4 and 2.5 so my days are LONG and busy, busy, busy. If you are having a hard time finding the time and energy to cook dinner every night, there is a secret I’m about to drop on you that will change your life. As you will see, it is a short-term time investment that will reap long-term benefits.

Well, I guess it’s not so secret, since the title of this post is what made you click and want to read. But, seriously. A little meal prep with freezer meals is so easy, and it really does save time during stressful seasons of life.  All you need is the recipe ingredients obviously, a crockpot, some gallon ziplocs, and a sharpie.

Here are 10 easy meals you can throw together tonight that will carry you through dinner time for the next couple weeks. These all came from The Keto Diet Cafe

Freezer Meals

Italian Pot Roast

Prep Time: 15 minutes

Cook Time: 8 hours

Ingredients:

  • 1 (2 1/2 pound) boneless beef chuck roast
  • 5 whole peeled carrots (optional)
  • 1 (1.2 ounce) package dry beef gravy mix
  • An onion, sliced
  • 1 (1-ounce) package ranch salad dressing mix
  • 1/4 cup almond flour
  • 1 (.7-ounce) package dry Italian salad dressing mix
  • A pinch of salt and ground black pepper to taste
  • 1/2 cup water, or as needed

Meal Prep Instructions:

  1. First, put onions in a ziploc baggie, and after following steps 2-5 below, put those items in a separate ziploc baggie.
  2. Staple the 2 bags together and label with Sharpie.
  3. Put in freezer.
  4. Defrost this freezer meal the night before.

Instructions for cooking:

  1. Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
  2. Next, spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the most in the flour to coat all sides.
  3. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions.
  4. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth.
  5. Pour over the chuck roast. Distribute carrots around the meat.
  6. Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.
Low Crab Crockpot Chicken Stew

Prep Time: 5 minutes

Cook Time: 2 hours

Ingredients:

  • 2 cups chicken stock*
  • 2 medium carrots (1/2 cup), peeled and finely diced
  • Two celery sticks (1 cup), diced
  • ½ onion (1/2 cup), diced
  • 28 ounces skinless and deboned chicken thighs diced into 1″ pieces
  • 1 spring fresh rosemary or ½ teaspoon dried rosemary
  • 3 garlic cloves, minced
  • ¼ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 1 cup fresh spinach
  • ½ cup heavy cream
  • salt and pepper, to taste
  • xantham gum, to desired thickness starting at ⅛ teaspoon

Meal prep instructions:

  1. Put the items from step 1 into a ziploc bag.
  2. Then,  the items from step 3 into a ziploc bag.
  3. Staple the 2 bags together and label with a Sharpie.
  4. Put in freezer.
  5. Defrost the night before.

Instructions for cooking:

  1. First, place the chicken stock, carrots, celery, onion, chicken thighs, rosemary, garlic, thyme, and oregano into a 3-quart crockpot or larger. Cook on high for 2 hours or on low for 4 hours.
  2. Then, add salt and pepper, to taste.
  3. Stir in spinach and the heavy cream.
  4. Sprinkle and thicken with xantham gum to desired thickness starting at ⅛th teaspoon. Continue to whisk until mix and cook for another 10 minutes.
Slow Cooker Jambalaya

Prep Time: 20 minutes

Cook Time: 7 hours

Ingredients:

  • 1 pound skinless, boneless chicken breast halves – cut into 1-inch cubes
  • 1 pound andouille sausage sliced
  • A pound of black forest ham cubed
  • 1 cup chopped celery
  • 1 large onion, chopped
  • A large green bell pepper, chopped
  • 1 cup chicken broth
  • 2 teaspoons parsley dried
  • Two teaspoons of dried oregano
  • 2 teaspoons cajun seasoning
  • 1/2 teaspoon dried thyme
  • 1 teaspoon chili powder (optional)
  • A 28-ounce can of diced tomato with juice
  • 1 teaspoon cayenne pepper

Meal Prep Instructions:

  1. Put all the items from step 1 into a ziploc bag and label.
  2. Put in freezer.
  3. Defrost this freezer meal the night before.

Instructions for cooking:

  1. Mix chicken, sausage, ham, tomatoes with juice, onion, bell pepper, chicken broth, celery, oregano, parsley, Cajun seasoning, cayenne pepper, chili powder, and thyme in a slow cooker.
  2. Cook on Low 7 to 8 hours.
Crockpot Chicken Cacciatore

Prep Time: 10 minutes

Cook Time: 9 hours

Ingredients:

  • 3 lbs chicken, cut up in pieces
  • 1 teaspoon dried basil
  • 1 large onion, thinly sliced
  • 1/2 teaspoon celery powder
  • 2 (6-ounce) can tomato paste
  • 1 teaspoon salt
  • 6 ounces sliced mushrooms
  • 1/2 cup dry white wine
  • 1 green bell pepper, finely chopped
  • 3 tablespoons olive oil
  • 2-4 garlic cloves minced
  • 2 teaspoons oregano
  • 1 teaspoon crushed red pepper flakes (optional)

Meal Prep Instructions:

  1. Put the onions and chicken into a ziploc bag.
  2. Put the remaining ingredients into another ziploc bag.
  3. Staple the 2 bags together, and label with a Sharpie.
  4. Put in freezer.
  5. Defrost the night before.

Instructions for cooking:

  1. Place onions in bottom of crackpot, add chicken pieces.
  2. Stir the remaining ingredients together, pour over the chicken
  3. Cook on low heat 7 to 9 hours, or high heat for about 3 to 4 hours.
Chicken Tikka Masala

Prep Time: 20 minutes

Cook Time: 6 hours

Ingredients:

  • 1 1/2 lbs., bone-in skin-on chicken thighs
  • 1 lb. boneless/skinless chicken breast
  • 4 cup coconut milk
  • 1 teaspoon cinnamon
  • 2 tbsp. olive oil
  • 1 teaspoons ground black pepper
  • A teaspoon of coriander
  • 1 teaspoons kosher salt
  • A clove of garlic, minced
  • 10 ounces can diced tomatoes
  • 1 inch ginger root, grated
  • 1/4 cup fresh cilantro
  • 1 tbsp. cumin
  • 1 cup heavy whipping cream
  • 2 teaspoons garam masala
  • 1 teaspoon guar gum

Meal Prep Instructions:

  1. Complete step 1.
  2. Complete steps 2-5 and put everything from steps 1-5 into a ziploc bag, and label with a Sharpie.
  3. Put in freezer.
  4. Defrost the night before.

Instructions for cooking:

  1. De-bone chicken on the bone-in chicken thighs. Chop all chicken into bite sized pieces.
  2. Next, add chicken to slow cooker and grate 1 inch knob of ginger over the top.
  3. Add all dry spices into the slow cooker.
  4. Then, add canned diced tomatoes and tomato paste into slow cooker, then mix well again.
  5. Add 1/2 cup coconut milk and mix together thoroughly.
  6. Cook on low for 6 hours or high for 3 hours.
  7. Once the slow cooker is done, add remaining coconut milk, heavy cream, and guar gum and mix thoroughly into the chicken. It should help the curry thicken well.
  8. Finally, serve with side of your choice.
Mushroom Pork Roast

Prep Time: 15 minutes

Cook Time: 8 hours

Ingredients:

  • 4 lbs pork roast
  • 10 1/2 ounce golden mushroom soup
  • 10 1/2 ounce cream of mushroom soup
  • 14-ounce beef consomme
  • 2/3 pound fresh mushrooms (sliced or halved)
  • chili powder
  • garlic powder
  • seasoning salt
  • onion powder
  • black pepper

Meal Prep Instructions:

  1. First, complete steps 1-2 and put in ziploc bag.
  2. Mix together ingredients as instructed in steps 3-5, put in separate ziploc bag.
  3. Staple the bags together and label.
  4. Then, put in freezer.
  5. Defrost this freezer meal the night before.

Instructions for cooking:

  1. Season pork roast liberally on all sides with seasoning salt, chili powder, garlic powder, and onion powder.
  2. Allow the roast to sit for 15-30 minutes so that seasonings and meat get to know each other better.
  3. Stir together 1 can of Golden Mushroom soup and cream of mushroom soup and pour into crock pot and place the seasoned pork roast into crock pot atop soup mixture.
  4. Next, pour second can of golden mushroom soup over pork roast and cover the pork roast with the sliced/halved mushrooms.
  5. Pour can of beef consomme over mushrooms, season mushrooms to taste with salt and black pepper.
  6. Finally, cook on low setting for about 8 hours. Use the juices in the crock pot as gravy.
Corned Beef Cabbage Rolls

Prep Time: 30 minutes

Cook Time: 7 hours

Ingredients:

  • 3-5 lbs. corned beef
  • 2 teaspoons kosher salt
  • 15 savoy cabbage leaves
  • 2 teaspoons Worcestershire sauce
  • 1 medium onion
  • 1 teaspoon whole peppercorn
  • A fresh lemon
  • 1 teaspoon mustard seeds
  • 1/4 cup coffee
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup white wine
  • 1/4 teaspoon cloves
  • 1 tbsp. bacon fat
  • 1/4 teaspoon allspice
  • 1 tbsp. brown mustard
  • A crushed bay leaf
  • 1 tbsp. erythritol

Meal Prep Instructions:

  1. First, put all the corned beef into a ziploc bag.
  2. Add the liquids and spices into a separate ziploc bag.
  3. Put the veggies into a ziploc bag, staple the 3 bags together, and label with a Sharpie.
  4. Store in freezer.
  5. For greatest ease, defrost the night before.

Instructions for cooking:

  1. Add your corned beef, liquids, and spices to the slow cooker and let this for 6 – 7 hours on low.
  2. Then, when done, bring a pot of water to a boil and add all 15 cabbage leaves plus 1 sliced onion to the boiling water for 2-3 minutes.
  3. Remove the cabbage from the water and blanch them in ice water for 3-4 minutes.
  4. Finally, continue boiling the onion in the water. Dry cabbage leaves off, slice meat, add onions, and roll the fillings into the cabbage leaves.
Crockpot Jerk Chicken

Prep Time: 15 minutes

Cook Time: 6 hours

Ingredients:

  • 8 scallions, chopped coarse
  • 1/4 cup vegetable oil
  • 2 habanero chilies, stemmed and seeded
  • 1 (1-inch) fresh ginger, peeled and sliced 1/4 inch thick
  • 2 tablespoons molasses
  • 3 garlic cloves, minced
  • 1 tablespoon thyme
  • 2 teaspoons allspice
  • 1/4 teaspoon cardamom
  • 1 teaspoon coarse salt
  • 4 pounds bone-in, skin-on chicken pieces (split breasts, thighs)
  • lime wedges for serving

Meal Prep Instructions:

  1. First, puree items from step 1 in blender and put in a ziploc bag with the chicken.
  2. Next, label with sharpie and put in freezer.
  3. Defrost the night before.
  4. Complete steps 2-3.

Instructions for cooking:

  1. First, place scallion, oil, habaneros, ginger, molasses, garlic, thyme, all spice, cardamom, and salt in a food processor or blender and puree. Transfer 1/2 cup mixture to slow cooker; reserve remaining mixture.
  2. Add chicken to slow cooker and coat evenly with scallion mixture. cover and cook until chicken is tender, about 4- 6 hours on low.
  3. Position oven rack 10 inches from broiler element and start broiler. Place a wire rack in a foil lined bake sheet and coat with vegetable spray. Transfer chicken, skin side down onto rack. Brush chicken with half of reserved scallion mixture and broil until lightly charred and and crisp, about 10-15 minutes. Flip chicken over, brush with remaining scallion mixture and continue to broil until lightly charred and crisp on second side, about 5-10 minutes. Serve with lime wedges.
Hearty Low Carb Beef Stew

Prep Time: 20 minutes

Cook Time: 6 hours

Ingredients:

  • 2 lbs. Stew Beef
  • 3 Tbsp Olive Oil
  • 2 Cups Organic Beef Stock
  • 12 oz. Package Bacon – Cooked Crisp and Crumbled
  • 14.5 oz. Can Organic Diced Tomatoes – Juice Drained
  • 4 oz. Mixed Bell Peppers – Chopped
  • 4 oz. Mushrooms – Quartered
  • 2 Ribs Celery – Chopped
  • 1 Large Carrot – Chopped
  • 1 Small Onion – Chopped
  • 4 Large Cloves Garlic – Minced
  • 2 Tbsp Tomato Paste
  • Two tablespoons of Worcestershire Sauce
  • 2 tsp. Sea Salt
  • 1 ½ tsp. Black Pepper
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • A teaspoon of Dried Oregano

Meal Prep Instructions:

  1. Cook meat as instructed in step 2.
  2. Then, put beef and ingredients from step 3 into a ziploc bag and label with a Sharpie.
  3. Put in freezer.
  4. Defrost this freezer meal the night before.

Instructions for cooking:

  1. First, heat slow cooker on low setting.
  2. In a large skillet over medium heat, sear the beef in olive oil, browning on both sides. Transfer to slow cooker.
  3. Next, to the slow cooker, add Organic Beef Stock, bacon, tomatoes, bell peppers, mushrooms, celery, carrot, onion, garlic, tomato paste, Worcestershire sauce, sea salt, black pepper, garlic powder, onion powder, and dried oregano.
  4. Finally, cover and cook on low 6-8 hours.
Slowcooker Garlic Pot Roast

Prep Time: 15 minutes

Cook Time: 7 hours

Ingredients:

  • 2 1/2 pounds boneless beef chuck roast, trimmed
  • 8 ounces lager beer
  • 2 tablespoons vegetable oil
  • 3 tablespoons brown sugar (cut back for a less sweet taste)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon dijon mustard
  • 2 medium onions, thinly sliced
  • 1 tablespoon cider vinegar
  • 2-4 garlic cloves, minced (about 4 tbsp.)
  • 2 beef bouillon cubes
  • 1/2 cup hotwater
  • cornstarch (dissolved in water for gravy)

Meal Prep Instructions:

  1. First, complete steps 1-3
  2. Then, put mixture in ziploc bag and label with a Sharpie.
  3. Put in freezer.
  4. Defrost the night before.

Instructions for cooking:

  1. In a large skillet, heat 1 tablespoons of the oil and brown roast on both sides, seasoning with salt and pepper; remove to a platter and keep warm.
  2. Next, add the remaining tbsp of oil to the pan and add the onions, cook until they just start to wilt, then add the garlic, then cook until the onions are tender, a few minutes more.
  3. Put the bouillon cubes in the hot water and stir to dissolve; add that to the skillet along with the beer, brown sugar, mustard, and vinegar; stir to mix well.
  4. Then, pour mixture into the bottom of the crockpot, place mast on top of liquid and cook on low for 7-8 hours.
  5. Finally, remove meat from crock pot and pour liquid into a pan on the stove; heat to a boil, and mix a slurry out of the cornstarch and water; thicken pan liquid with slurry to make a gravy.

Easy, right?

Well, there you have it. 10 meals that you can make in one afternoon that will last for about 2 weeks worth of dinners. Sounds amazing to me!

I made a handy consolidated ingredients list for you, to make shopping for these 10 freezer meals even easier. To snag a copy, tell me in the comments which one you are most excited to try first!

 

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