19 Easy Freezer Meal Recipes:  Meals That Freeze Well and Taste Great

We all wish we had the time to cook a fresh, delicious meal every single night, but sometimes it just isn’t in the cards. Instead of defaulting to takeout, and with a little planning and preparation ahead of time, you can enjoy a variety of freezer meals that are quick to make and very tasty. In this collection of recipes that freeze well, you’ll find something for every taste, season, and member of your family.

Table of contents

• How to freeze meals for a meal plan
• Meals that freeze and reheat well
• Healthy freezer meals
• Instant Pot freezer meals
• Casseroles that freeze well
• Freezer-friendly soups
• Freezer meal FAQs

How to freeze meals for a meal plan

Coming up with freezer meal prep ideas is easier than you might think. You can either make a number of different foods that you can then combine as you want or make full dishes that you can freeze, thaw, and cook later. 

Since the goal of meal planning is to take the guesswork out of what to eat (either because you don’t have a lot of time or because you’re trying to stick to a specific diet), freezing meals is one of the most effective ways to achieve your goals.

The most important factor for successfully freezing meals is to make sure that you are storing them in freezer-safe containers. Glass and plastic containers with airtight lids are always a good choice, but they can take up a lot of space. You can freeze many of the recipes in this post in resealable plastic bags. Plastic bags are great because they lie flat and you can get more meals stored in less space.

A good rule of thumb to follow is to not leave anything in the freezer for more than three months. After that time, the food is more likely to be freezer burned, which affects the taste and texture of the food.

Meals that freeze and reheat well

These easy freezer meals are pretty much guaranteed to delight. By sticking with tried and true recipes, you can keep your taste buds happy and your stomach full. Whether you’re a busy professional or a new mom, easy freezer meals will give you time back if you can’t cook every night, and you’ll find a lot to love with these recipes.

You can let your creativity run wild when making freezer meals. For example, by combining some of the ingredients from your Thanksgiving dinner together, you’ll get to enjoy a tasty meal (or two) later from the foods you worked hard at cooking for the holiday.

BBQ chicken sandwiches

Who doesn’t love a tasty BBQ chicken sandwich? Prepping the chicken ahead of time and freezing it will allow you to bring a summertime favorite to the table whenever you want.

How to make it:

1. In a large, resealable plastic bag, combine, chicken, vinegar, sugar, molasses, mustard, Worcestershire sauce, garlic, ketchup, ¼ teaspoon of pepper, and ½ teaspoon of salt. Seal the bag, shake it up, and squeeze out any remaining air. Reseal it, then store it in the freezer for up to three months.
2. When you’re ready to cook, take it out of the freezer and let it thaw in the fridge for at least a full day.
3. Pour the bag into a slow cooker that can hold at least 6 quarts, and cook on low for 5 to 7 hours. 
4. When the meat is cooked and tender, pull it apart with a fork, then add it back into the slow cooker with the cooking liquids.
5. Serve on buns and stack them high with pickles and slaw.

Freezer meal prep tip: The more air you can remove from the bag, the better. It’ll be less likely to break, and you can store more frozen meals when the bags lie flat.

Sweet and sour meatloaf

The combination of ingredients in this sweet and sour meatloaf offers that traditional sweetness we all love with a dash of sour that will keep you coming back for more.

How to make it:

1. Mix bread crumbs, eggs, salt, and pepper together in a large bowl. After they’re combined, crumble the beef in and mix everything well. Then add in the onion and half of the tomato sauce and mix again.
2. Drop the mixture into a 9×5 inch loaf pan and press it evenly so it fills the pan.
3. Bake for 50 minutes at 350° Fahrenheit.
4. Combine sugars, mustard, vinegar, and the rest of the tomato sauce in a saucepan and boil. Spread the sauce over the top of the meatloaf.
5. Bake for another 10 minutes or until there’s no pink and it reads at least 160° F on a thermometer.

How to freeze it:

1. Let the meatloaf cool, then wrap it up in plastic wrap and an outer layer of foil and freeze it. 
2. When it’s time to eat it, thaw overnight, then reheat at 350° F on a greased baking pan until the center reaches 165° F.

Chipotle chicken

This recipe for orange-chipotle chicken will be a big hit at your house. Sweet, smoky, and spicy? Yes, please! 

How to make it:

1. Sprinkle some salt and pepper on the chicken, then add it to a slow cooker.
2. Combine broth, marmalade, vinegar, oil, chipotle, chili powder, honey, and garlic powder in a bowl. Pour the mixture over the chicken.
3. Cook for 3 to 4 hours on low. The chicken is done when it reads 165° Fahrenheit.
4. Place the chicken on a platter, then bring the juices to a boil in a saucepan. Combine the cornstarch and water in a bowl until it’s smooth, then gradually add it to the saucepan. After it’s combined, bring it to a boil, stirring frequently for two minutes. 
5. Take it off the heat, add the chicken to the mixture, and let it all cool. 

How to freeze it:

1. Add it to freezer-safe containers.
2. Partially thaw the mixture overnight in the fridge.
3. In a covered skillet, heat the mixture slowly and stir as needed until the chicken is heated to at least 165° F. If the mixture is too thick, add water or some chicken broth.

Chili with brisket

Does making brisket chili sound like a big, time-consuming process? Think again, then get ready to cook up some chili you’ll be talking about for months!

How to make it:

1. In a large plastic bag, add the brisket, beans, corn, tomato puree, onion, bell pepper, chili powder, cumin, 1 teaspoon of salt, a ¼ teaspoon of pepper. Press out as much of the air as you can, and seal the bag. Put it in the freezer for up to three months.
2. When you’re ready to cook it, put the bag in the fridge to thaw for at least 24 hours.
3. Pour the ingredients into a six-quart slow cooker set to low. Cook for 7 to 9 hours or until the brisket is tender. 
4. Add salt to taste and serve your chili with shredded cheese, tortilla chips, sour cream, and cilantro.

Healthy freezer meals

Take the guesswork (and a lot of the hassle) out of making something to eat with any of these healthy freezer meals. With vegetarian meals that freeze well and lean meat options, we know you’ll love these recipes.

Veggie burgers

It’s tough turning down a burger, but when they’re this tasty (and good for you), you won’t have to. This veggie burger recipe makes four large patties, so get a few batches together so you can share some with friends and family whenever you want. 

How to make it:

1. Cook the quinoa and let it cool. 
2. Mix quinoa, black beans, spices, and chipotle in a food processor and pulse until the ingredients are mixed. Sticky, but not quite pureed. 
3. Add the mix to a bowl, combine with panko and eggs, then form four patties.

How to freeze and cook:

1. Place burgers in a resealable bag and freeze.
2. When you’re ready to eat them, remove them from the freezer and let them thaw partially. 
3. In a nonstick skillet, add a splash of olive oil and heat on medium-high. Add burgers to the pan and cook them for a couple of minutes on each side until they are crispy and golden. Be careful when flipping them so they stay intact.
4. Serve on buns with your favorite toppings.

Freezer meal prep tip: Putting a sheet of wax paper between the burgers will help them keep their form and not get stuck together when freezing.

Black bean enchiladas

These black bean enchiladas are filling, delicious, and you can heat them up in the microwave. 

How to make it:

1. Spread the sweet potatoes evenly on a baking sheet, drizzle with olive oil, and season with pepper and salt. Roast them at 425° Fahrenheit for about 15 to 20 minutes.
2. In a large saute pan, heat two tablespoons of olive oil over medium heat, add the onion and garlic, and saute them for about 5 minutes (or until they’re translucent). Add the jalapeño, tomato paste, chili powder, and oregano, and keep stirring for a couple of minutes. 
3. Then fold in the beans, tomatoes, and spinach and simmer for 7 to 10 minutes or until the volume of liquid is half of what it was.
4. Remove from heat, add the lime juice, queso fresco, and sweet potatoes, and season to taste.
5. Spread the mix across the tortillas and roll them up. 

How to freeze it:

1. Wrap the enchiladas in parchment paper or plastic wrap and then place them in an airtight container or resealable bag for up to three months.
2. When you’re ready to cook them, take them out of the freezer and place the wrapped enchiladas in the microwave, and heat for 90 seconds, flip them, then heat for another 90 seconds. 
3. Unwrap them, add your favorite toppings, and dig in!

Turkey meatballs

The best thing about this scrumptious turkey meatball recipe? They’re great with your favorite tomato sauce, gravy, or in any other dish that calls for meatballs. Make multiple batches over a weekend to keep your freezer stocked with these savory treats.

How to make it:

1. Rub 2 tablespoons of oil on a foil-lined baking sheet and preheat the oven to 425° Fahrenheit. 
2. Combine turkey with 3 cloves of garlic, ricotta cheese, parmesan, egg, and parsley, then season with black pepper and salt. Mix the ingredients until just combined.
3. Roll the mixture into 16 meatballs, add them to the baking sheet, and bake for 20 to 25 minutes until the meatballs are golden and firm. Remove them from the oven and let them cool.

How to freeze it:

1. When the meatballs are cool enough to handle, place them in resealable plastic bags or into freezer-safe containers. You can freeze them for up to 3 months.
2. When you’re ready to cook, remove them from the freezer and let them thaw for at least a day, then reheat them in a pan with some water or add them directly into your sauce to finish heating up.

Instant Pot freezer meals

The Instant Pot is one of the best kitchen appliances to be invented, well, ever! These Instant Pot freezer meal recipes are almost unbelievably delicious and take almost no time to make. Whether you’re in the mood for a hearty soup or tender meats, the Instant Pot is every busy cook’s best friend.

Slow cooker minestrone

Everyone’s favorite Italian soup is even more flavorful when you can have it at almost a moment’s notice. This minestrone recipe is great any time, but it really hits the spot when it’s cool out, so make it today and heat it up the next time the temperature drops.

How to make it:

1. Put everything except the beans, zucchini, pasta, and cheese in the Instant Pot on the slow cooker setting and cook on low for 6 to 8 hours. 
2. Add the beans, zucchini, and pasta and cook on high for 30 minutes. Remove the bay leaves.

How to freeze it:

1. Let the soup cool, then pour it into freezer-safe containers. 
2. When you’re ready to cook, thaw in the fridge overnight, then heat the soup in a saucepan over medium heat. Stir occasionally and add in some water if it is too thick. Top it off with some Parmesan cheese and serve.

Freezer meal prep tip: If you want the pasta to be al dente, don’t cook it with the other ingredients. Instead, as you’re reheating the soup, cook the pasta and add it to the soup right before serving.

Pulled pork burritos

This recipe for pulled pork burritos is certain to be a hit in your home. With the Instant Pot doing most of the work, you really get to enjoy a world-class meal with just a little prep. 

How to make it:

1. Cut the roast into two even pieces and put them into the slow cooker. 
2. Mix broth, taco seasoning, garlic, salt and pepper, and parsley in a bowl. Pour it into the Instant Pot and cook on the slow cooker low setting for 8 to 10 hours.
3. Take the pork out of the Instant Pot and let it cool a bit. Using forks, shred the pork. Skim any fat off of the top of the cooking juices, add the pork back into the pot, add the beans and chilies, and heat until everything is warm.

How to freeze it:

1. Let the mixture cool, then add the pork to the tortillas and roll them. Wrap the burritos in individual paper towels, then in foil. Put them in a resealable plastic bag and freeze for up to two months.
2. When you’re ready to eat, take the burritos out of the bag, take off the foil, and heat them in the paper towels in the microwave for 3 to 4 minutes or until they are heated all the way through. 
3. Add toppings and serve.

Chicken parmesan

For an extremely fast and extremely delicious chicken parmesan recipe, you can’t do better than this. The prep time might is nearly as short as the cooking time, so prep several servings of this slow cooker chicken recipe to enjoy over the next few months and freeze them. ​​

How to freeze it:

1. Divide the chicken evenly into freezer-safe containers and top with the parmesan cheese, garlic powder, butter, and tomato sauce.
2. Freeze for up to two months.

How to make it:

1. Add frozen ingredients to an instant pot and cook on high pressure for 15 minutes, then quick-release the pressure.
2. Add mozzarella cheese, re-cover, cook for five minutes, then serve.

Honey bourbon chicken

This honey bourbon chicken recipe is going to become a favorite in your home. The wonderful mix of smoky sweetness and tender meat makes for a great meal any day of the week. 

How to freeze it:

1. Combine all ingredients (except for water and cornstarch) in freezer-safe containers and freeze. 

How to make it:

1. Add the frozen ingredients (except for the cornstarch and water) into the Instant Pot. Cook on high pressure for about 25 minutes. 
2. Naturally release the pressure for 10 minutes, then quick-release any remaining pressure. Remove the chicken and dice it. 
3. Set the instant pot to the saute setting. Combine the water and cornstarch in a bowl, then add it to the Instant Pot. Put the chicken back in and cook for approximately 3 minutes or until the mixture thickens.

Casseroles that freeze well

The casserole is one of the go-to easy freezer meals for a reason – they’re designed to come together quickly and are fine being stored in the freezer for a while. Try freezing a favorite recipe or try out one of these great options.

Lasagna casserole

Lasagna is a wonderful comfort food. If you want to have this tasty favorite ready to go at almost a moment’s notice, you’ll love this lasagna casserole recipe. You’ll be hard-pressed to find a tastier frozen pasta meal.

How to cook it:

1. Cook beef and onion in a big skillet over medium heat until the meat is no longer pink, crumbling it as it cooks. Drain it, then add a pinch of salt and a quarter teaspoon of pepper and set it aside.
2. Combine the spaghetti, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley, and the remaining pepper in a bowl. Add the ingredients to a shallow greased baking dish, and add the beef and sauce over the top. Let it cool.

How to freeze it:

1. Cover the dish with foil or an airtight lid and freeze. 
2. When you’re ready to cook, take it out of the freezer and put it in the fridge overnight. 30 minutes before cooking, take it out of the refrigerator and put it on the counter. 
3. Preheat the oven to 350° F, cover the dish with foil or oven-safe lid, and bake for 45 minutes. It should be bubbly and the cheese should be melted. The internal temperature needs to reach at least 165° F. 
4. Uncover it, sprinkle on the rest of the mozzarella, and then bake uncovered for another 15 minutes. Remove from the oven and let it stand for 10 minutes.

Southwestern casserole

If you’re looking for a slightly spicy and completely tasty casserole, this southwestern casserole recipe is a dream come true. Best of all, this recipe makes two full dishes, so you can have one tonight and freeze the other to enjoy later. 

How to make it:

1. Start by cooking the macaroni. At the same time, cook the onion and ground beef in a large saucepan over medium heat until the meat is no longer pink. Add in the garlic and cook for another minute. Drain.
2. Stir in everything else except for the cheese and jalapeños. Boil, then reduce heat and simmer uncovered for about 10 minutes. Drain the macaroni and stir it into the mixture.
3. Preheat the oven to 375°. Add the mixture to 2 greased baking dishes (2 quarts), and top with the jalapeños and cheese. Cover and bake for 30 minutes, then uncover and bake for another 10 minutes until everything is heated and bubbly.   

How to freeze it:

1. Let the baked casserole cool, cover it, and freeze for up to three months.
2. When you’re ready to cook, thaw it in the fridge for at least eight hours, then let it sit on the counter for 30 minutes before baking. Preheat the oven to 375° Fahrenheit, then cover the casserole and bake it for 20 to 25 minutes until the center temperature reads 165° F.

Broccoli chicken casserole

Healthy and tasty and cheesy –  who doesn’t like that for dinner? This broccoli chicken casserole recipe is hearty, fast, and freezes well.

How to make it:

1. Preheat your oven to 350° Fahrenheit and prepare the stuffing (but use only 1.5 cups of water. 
2. Combine the broccoli, chicken, and soup in a large bowl, then move the mixture to a greased baking dish. Spread the stuffing evenly over the top and sprinkle some cheese on it, then bake covered for 20 minutes. 
3. Take the cover off, then bake for another 10 to 15 minutes or until it’s hot all the way through. 

How to freeze it:

1. After baking, transfer the cooked casserole to freezer-safe containers and freeze.
2. When you’re ready to cook, thaw overnight in the fridge, then add servings of the casserole to microwavable dishes and heat until the temperature reaches 165° F. 

Freezer meal prep tip: If this casserole is a little too sticky or dry when you microwave it, add some broth as you’re reheating it.

Taco casserole

Whether it’s summertime or the middle of winter, few dishes are as inviting as this taco casserole recipe. With a combination of fresh and canned ingredients, it’s easy to make and will be a welcome addition to any weeknight dinner.

How to make it:

1. Preheat your oven to 375° Fahrenheit. Heat oil in a large skillet over medium heat and add the onion, cooking it until it is soft (approximately 5 minutes), then add the garlic and continue cooking for about a minute or until it is fragrant. 
2. Add the ground beef and break it up into crumbles and cook for about six minutes until it isn’t pink. Drain.
3. Add the taco seasoning to the mix, then season with black pepper and salt. Then add in everything except for ¼ cup of black beans, 1 ½ cups of cherry tomatoes, and the corn. Mix it together.
4. Add a little of the mixture to a baking dish and spread it around evenly. Cover that layer with tortillas, then add ⅓ of the cheese, and ⅓ of the meat. Repeat two times. Top the casserole with the rest of the cheese and beans, and add crushed corn chips. 
5. Bake for about 20 to 25 minutes so the cheese is melted and the casserole is hot all the way through. Garnish the finished dish with green onions and cherry tomatoes.

How to freeze it:

1. Let the cooked casserole cool down, cover it, then freeze it. 
2. When you’re ready to cook, let it thaw in the fridge overnight, heat the oven to 375° F, and bake for 10 to 15 minutes.

Freezer-friendly soups

While there are many different types of cooking, making soup is one of the easiest and most satisfying. Soups are a great meal to freeze and eat later because many recipes make large portions that can be difficult to eat in one or two sittings. Freezing the leftovers helps you save food and it also saves you time later. Make sure to find some reliable freezer-proof containers to store it in, or use sturdy, resealable plastic bags.

Butternut squash soup

This butternut squash soup recipe is a classic for a reason. It’s rich and complex but still light enough to eat with a sandwich. Make a few batches when the ingredients are in season and enjoy it for months to come.

How to make it:

1. Preheat the oven to 350° Fahrenheit. Spread coconut flakes evenly on a baking sheet, then toast them for 3 to 5 minutes or until they’re golden brown. While they’re toasting, toss them occasionally to keep them from burning. Put them into a bowl and set them aside. 
2. Toast the pumpkin seeds for 4 to 6 minutes until they’re golden brown. Let them cool a bit, then chop them coarsely and add them to the bowl with the coconut.
3. Turn the oven up to 450° F. 
4. In a large bowl, toss the onion, squash, garlic, chile, coconut oil, and vadouvan. Make sure the squash is coated, then add salt and pepper to taste. Spread the mixture on a baking sheet and roast for 40 to 50 minutes. Toss the mix occasionally.
5. While the squash is roasting, mix cilantro and orange zest with the coconut flakes and pumpkin seeds. Add some pepper and salt to taste, then cover the mix.
6. Peel and puree the garlic and add it to a blender with 2 cups of hot water, the squash, onion, chile, and coconut milk. Puree until it is very smooth. You can add water if the mix is too thick or sticky. Serve with the cilantro mix.

How to freeze it:

1. Wait until the soup is cool, then pour it into a freezer-safe container or into resealable plastic bags.
2. When you’re ready to eat it, take it out of the freezer at least eight hours early and let it thaw in the refrigerator. Pour it into a large saucepan and warm it on medium heat until it’s at the perfect temperature.

Freezer meal prep tip: Adding the cilantro mix to the soup before freezing is fine, but if you want that pop of freshness, wait until the day you’re going to cook the soup to prepare the cilantro, coconut flakes, pumpkin seeds, and orange zest.

Vegan creamy tomato soup

A good tomato soup is one of the best meals around. Whether it’s cold outside or you want something that reminds you of home and the simple pleasure of a homemade meal, this creamy tomato soup recipe is sure to hit the spot.

How to make it:

1. Combine all ingredients (except for salt, pepper, and the agave nectar) in a soup pot and cook on medium heat for about 15 minutes or until the cashews are softened.
2. Pour the mixture into the blender and blend until it is smooth. Add agave nectar and salt and pepper to taste, along with some extra water if the soup is too thick.

How to freeze it:

1. Let the soup cool, then pour it into resealable plastic bags or freezer-safe containers.
2. When you’re ready to cook, let it thaw in the refrigerator for at least 8 hours, then add it to a soup pot and cook on medium until it is heated through. Add more water if it is too thick.

Potato leek soup

You can’t beat the versatility of this potato leek soup recipe. Whether you love having chunks of potatoes or you want to puree it for a silky smooth soup that pairs well with salmon, there’s not much that this soup can’t do.

How to make it:

1. Add olive oil and butter in a large saucepan and heat over medium until butter is melted. Then add the leeks and cook them for about 5 to 8 minutes. Add in the celery and cook until it is soft – about 8 minutes. 
2. Add in the potatoes and stir them to make sure they get coated in oil and butter. Cook for about five minutes. 
3. Add in 7 cups of water and chicken stock. Bring the mixture to a boil on high heat. Reduce the heat to medium and simmer the mixture for about five minutes or until the potatoes are a little tender and the vegetables are soft. Remove from heat. 
4. Leave the soup as-is or put it in a blender and puree until smooth.

How to freeze it:

1. Let the soup cool and store it in plastic bags or freezer-safe containers.
2. When you want to eat, let the mixture thaw for at least eight hours. Add it to a large saucepan, and heat it on medium. Put two ladles of the liquid into a bowl and set it to the side. 
3. Stir in the milk, cream, nutmeg, pepper, and salt into the saucepan. Add the reserved liquid back into the soup until you reach your desired consistency, then serve.

Beer cheese soup

This beer cheese soup recipe is perfect for game days, so make a few batches and have them ready for the start of the season, the playoffs, and beyond! For the best results, you’ll want to add the cheese when you reheat it, not when you are making it to freeze. 

How to make it:

1. Cook the bacon in a large pot on medium for about five minutes or until it is crispy. Put the bacon on a paper towel-lined plate to drain.
2. Add the onion, celery, poblano pepper, ¼ teaspoon of black pepper, and 1 teaspoon of salt to the pot and cook on medium for 5 to 7 minutes. 
3. Add the garlic and cook for another 30 seconds before sprinkling the vegetables with ¼ cup of flour. Stir the mixture and let it continue cooking for about 2 minutes (or until the ingredients start toasting).
4. Mix in the broth, beer, nutmeg, and mustard. Simmer for 10 to 15 minutes until thickened.
5. Let it cool.

How to freeze it:

1. Add to resealable plastic bags or freezer-safe containers and freeze for up to three months.
2. When you’re ready to cook it, let it thaw in the fridge overnight. 
3. Add to a large pot and heat on medium. 
4. Toss the cheese with ¼ cup of flour in a bowl. Remove the soup from the heat and start adding a handful of cheese to the pot while stirring constantly. You want the soup to be smooth and all of the cheese to be melted. 
5. Season with salt and pepper.

FAQ

You’ve seen just a small handful of the many great recipes for meals that you can freeze and eat later. Below are answers to a few of the most common questions that at-home cooks have about these kinds of meals.

When you need ingredients for freezer meals for families but you don’t have time to run to the supermarket to grab ingredients like meat, you can always count on Instacart to deliver exactly what you need. Shop from your favorite stores and get what you need for your easy freezer meal recipes quickly. If you’re really strapped for time, Instacart even delivers prepared meals.