18 Easy Freezer Meals | How To MASSIVE Meal Prep | TASTY Make-Ahead Dinner Recipes | Julia Pacheco
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9 recipes
Freezer meals have gained popularity in the United States as a convenient solution for busy families. They allow for meal prep in advance, saving time during hectic weeknights. This dish combines protein, grains, and vegetables, making it a balanced option that can be easily reheated. Variations abound, with different proteins and flavors reflecting regional tastes and preferences.
Ingredients
- ●chicken
- ●rice
- ●black beans
- ●corn
- ●bell pepper
- ●onion
- ●garlic
- ●cumin
- ●chili powder
- ●salt
- ●pepper
- ●olive oil
- ●cheddar cheese
- ●sour cream
- ●cilantro
Instructions
- 1Preheat the oven to 375°F.
- 2Heat olive oil in a skillet over medium heat.
- 3Sauté chopped onion and bell pepper until softened, about 5 minutes.
- 4Add minced garlic, cumin, chili powder, salt, and pepper; cook for 1-2 minutes until fragrant.
- 5Stir in cooked rice, black beans, corn, and shredded chicken; mix well.
- 6Transfer the mixture to a greased baking dish.
- 7Top with shredded cheddar cheese evenly.
- 8Cover with foil and bake for 25 minutes.
- 9Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
- 10Let cool slightly before serving.
- 11Garnish with sour cream and cilantro before serving.
Ingredient Alternatives
sour cream
Healthier: Greek yogurt
Cheaper: plain yogurt
Greek yogurt reduces calories while maintaining creaminess
Techniques
sautéingbaking
Equipment
skilletbaking dishmeasuring cupsspatulaknifecutting board
🌶️🌶️🌶️Lowmilksoy
Ingredients
- ●2 lbs pork shoulder
- ●1 cup salsa verde
- ●1 onion, chopped
- ●4 cloves garlic, minced
- ●1 tsp cumin
- ●1 tsp chili powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●8 small corn tortillas
- ●1/2 cup fresh cilantro, chopped
- ●1 lime, cut into wedges
Instructions
- 1Place the pork shoulder in the slow cooker.
- 2Add the salsa verde, chopped onion, minced garlic, cumin, chili powder, salt, and black pepper to the slow cooker.
- 3Stir to combine all the ingredients, ensuring the pork is well coated with the salsa verde mixture.
- 4Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the pork is tender and easily shredded.
- 5Once cooked, remove the pork from the slow cooker and shred it using two forks.
- 6Return the shredded pork to the slow cooker and mix it with the remaining juices.
- 7Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
- 8Assemble the tacos by placing a portion of the shredded pork on each tortilla.
- 9Top with fresh cilantro and a squeeze of lime juice before serving.
Equipment
slow cookerskilletforks
🌶️🌶️🌶️Low
Ingredients
- ●2 cups cooked chicken, shredded
- ●2 cups broccoli florets
- ●1 cup cooked bacon, crumbled
- ●4 medium potatoes, peeled and diced
- ●1 cup shredded cheddar cheese
- ●1 cup sour cream
- ●1/2 cup milk
- ●1 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup breadcrumbs (optional)
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large mixing bowl, combine the shredded chicken, broccoli florets, crumbled bacon, and diced potatoes.
- 3In a separate bowl, mix together the sour cream, milk, garlic powder, onion powder, salt, and black pepper until well combined.
- 4Pour the sour cream mixture over the chicken and vegetable mixture, and stir until everything is evenly coated.
- 5Transfer the mixture to a greased 9x13 inch baking dish.
- 6If using, sprinkle breadcrumbs evenly over the top of the casserole.
- 7Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- 8Remove the foil, sprinkle the shredded cheddar cheese on top, and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- 9Let the casserole cool for a few minutes before serving.
Equipment
9x13 inch baking dishmixing bowlsaluminum foilmeasuring cupsmeasuring spoons
Ingredients
- ●1 lb ground turkey
- ●1 can (15 oz) black beans, drained and rinsed
- ●1 can (15 oz) diced tomatoes
- ●1 cup corn kernels (fresh or frozen)
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 bell pepper, chopped
- ●2 tsp chili powder
- ●1 tsp cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cayenne pepper (optional)
- ●1 cup chicken broth
- ●1 tbsp olive oil
Instructions
- 1Heat olive oil in a skillet over medium heat. Add chopped onion and bell pepper, sauté until softened, about 5 minutes.
- 2Add minced garlic and cook for an additional minute until fragrant.
- 3In a large crockpot, combine the ground turkey, sautéed vegetables, black beans, diced tomatoes, corn, chili powder, cumin, salt, black pepper, and cayenne pepper if using.
- 4Pour in the chicken broth and stir everything together until well combined.
- 5Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- 6Once cooked, stir the chili and adjust seasoning if necessary.
- 7Serve hot, garnished with your choice of toppings such as cilantro, cheese, or avocado.
Equipment
crockpotskilletcutting boardknife
🌶️🌶️🌶️Low
Originating from Italy, pizza has become a beloved dish worldwide, with Mexico embracing its own unique variations. In Mexican culture, pizza often features local ingredients like chorizo and jalapeños, reflecting regional flavors. Today, pizza is a staple in many households, enjoyed in various styles and toppings across the globe.
Ingredients
- ●pizza dough
- ●tomato sauce
- ●mozzarella cheese
- ●olive oil
- ●fresh basil
- ●pepperoni
- ●bell peppers
- ●onions
- ●mushrooms
- ●black olives
- ●garlic
- ●oregano
- ●red pepper flakes
- ●parmesan cheese
- ●salt
- ●black pepper
Instructions
- 1Preheat the oven to 475°F (245°C).
- 2Roll out the pizza dough on a floured surface to your desired thickness.
- 3Transfer the rolled dough to a pizza stone or baking sheet.
- 4Spread a layer of tomato sauce evenly over the dough.
- 5Sprinkle mozzarella cheese generously over the sauce.
- 6Add desired toppings such as pepperoni, bell peppers, onions, mushrooms, and black olives.
- 7Drizzle olive oil over the toppings for added flavor.
- 8Sprinkle minced garlic, oregano, salt, and black pepper over the pizza.
- 9Bake in the preheated oven for 12-15 minutes until the crust is golden and cheese is bubbly.
- 10Remove the pizza from the oven and let it cool for a few minutes.
- 11Garnish with fresh basil leaves before slicing.
- 12Slice the pizza into wedges and serve hot.
milkgluten
Ingredients
- ●1 lb ground beef
- ●1/2 cup breadcrumbs
- ●1/4 cup grated Parmesan cheese
- ●1/4 cup chopped parsley
- ●1 egg
- ●1 tsp garlic powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1 cup BBQ sauce
- ●1/2 cup sweet and sour sauce
- ●1/4 cup chopped onion
Instructions
- 1In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic powder, salt, and black pepper.
- 2Mix the ingredients until well combined and form into small meatballs, about 1 inch in diameter.
- 3Place the meatballs in the slow cooker.
- 4In a separate bowl, mix together the BBQ sauce, sweet and sour sauce, and chopped onion.
- 5Pour the sauce mixture over the meatballs in the slow cooker, ensuring they are well coated.
- 6Cover and cook on low for 6-8 hours or on high for 3-4 hours until the meatballs are cooked through.
- 7Once cooked, stir the meatballs gently to coat them in the sauce before serving.
- 8Serve the meatballs warm, garnished with additional parsley if desired.
Equipment
slow cookermixing bowlmeasuring cupsmeasuring spoons
Ingredients
- ●2 cups cooked shredded chicken
- ●1 cup red enchilada sauce
- ●1 cup green enchilada sauce
- ●8 corn tortillas
- ●1 cup shredded cheese (cheddar or Mexican blend)
- ●1/2 cup diced onions
- ●1/2 cup chopped cilantro
- ●1 tsp ground cumin
- ●1/2 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a mixing bowl, combine the shredded chicken, 1/2 cup of red enchilada sauce, cumin, garlic powder, salt, and pepper. Mix well.
- 3In a separate bowl, combine the green enchilada sauce with half of the diced onions and half of the chopped cilantro.
- 4Warm the corn tortillas in a skillet or microwave until pliable.
- 5Spread a small amount of red enchilada sauce on the bottom of a baking dish.
- 6Take a tortilla, fill it with the chicken mixture, roll it up, and place it seam-side down in the baking dish. Repeat with remaining tortillas.
- 7Once all tortillas are in the dish, pour the green enchilada sauce mixture over the top, ensuring all enchiladas are covered.
- 8Sprinkle the shredded cheese over the top of the enchiladas.
- 9Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- 10Remove from the oven and garnish with the remaining onions and cilantro before serving.
Equipment
mixing bowlbaking dishskilletmeasuring cupsmeasuring spoons
🌶️🌶️🌶️Low
Ingredients
- ●4 large bell peppers
- ●1 lb ground beef
- ●1 cup brown rice
- ●1 can (15 oz) diced tomatoes
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 tsp cumin
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1 cup shredded cheese (optional)
- ●1 tbsp olive oil
- ●1/4 cup fresh parsley, chopped (for garnish)
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Cook the brown rice according to package instructions and set aside.
- 3In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until softened.
- 4Add ground beef to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink.
- 5Stir in the diced tomatoes, cooked brown rice, cumin, paprika, salt, and black pepper. Mix well and let simmer for 5 minutes.
- 6While the mixture simmers, prepare the bell peppers by cutting the tops off and removing the seeds.
- 7Stuff each bell pepper with the beef and rice mixture, packing it in tightly.
- 8Place the stuffed peppers upright in a baking dish. If desired, sprinkle shredded cheese on top of each pepper.
- 9Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- 10Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is melted.
- 11Garnish with fresh parsley before serving.
Equipment
baking dishskilletpot for cooking riceknifecutting board
Crockpot Ham & Potato Soup is a comforting dish that embodies the essence of American home cooking, often made with leftover ham from holiday meals. This hearty soup is perfect for chilly evenings, combining tender potatoes and savory ham in a creamy broth. It's a staple in many households, showcasing the resourcefulness of using leftovers in delicious ways. Today, variations abound, with some opting for a thicker chowder-like consistency or adding vegetables for extra nutrition.
Ingredients
- ●ham
- ●potatoes
- ●onion
- ●carrots
- ●celery
- ●garlic
- ●chicken broth
- ●heavy cream
- ●milk
- ●black pepper
- ●salt
- ●thyme
- ●parsley
- ●bay leaves
Instructions
- 1Dice the ham into bite-sized pieces and set aside.
- 2Peel and cube the potatoes, then add them to the crockpot.
- 3Chop the onion, carrots, and celery, then add them to the crockpot with the potatoes.
- 4Mince the garlic and stir it into the mixture in the crockpot.
- 5Pour in the chicken broth and add the bay leaves, thyme, and parsley.
- 6Season with salt and black pepper to taste, then stir to combine.
- 7Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours until the potatoes are tender.
- 8Remove the bay leaves before adding the heavy cream and milk.
- 9Stir well to combine and heat through for an additional 15-20 minutes.
- 10Taste and adjust seasoning if necessary before serving.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
Techniques
dicingchoppingsimmering
Equipment
crockpotknifecutting boardmeasuring cupsmeasuring spoons
🌶️🌶️🌶️Lowmilksoy
Also Known As
Ham and Potato ChowderCreamy Ham Potato Soup
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