Freezer Friendly Meals
Nine freezer friendly meals that reheat beautifully, with simple freezing and thawing directions so you can stock up once and enjoy easy dinners for weeks.
A freezer full of homemade dinners is the closest thing I have found to a personal chef. On a slow Sunday I double one or two recipes, freeze the extras and thank myself on every busy weeknight that follows. This list covers nine meals that truly hold up in the freezer, from lasagna and enchiladas to soups, meatballs and pot pie, and each one includes how to freeze and reheat it. My best tip is to label every container with the dish name, the date and the reheating temperature before it goes in.
1) Classic Beef Lasagna
1) Classic Beef Lasagna
This lasagna layers a hearty beef and sausage sauce with creamy ricotta and plenty of melted mozzarella. Slightly undercooking the noodles keeps them from turning mushy after freezing and baking. It slices into tall, neat squares once it rests, and the flavor gets even better after a night in the fridge.
Ingredients
- 1 pound lean ground beef
- 1/2 pound mild Italian sausage, casings removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jar marinara sauce, 24 ounces
- 1 can crushed tomatoes, 15 ounces
- 12 lasagna noodles
- 15 ounces whole milk ricotta
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 4 cups shredded mozzarella cheese
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the oven to 375F. Cook the lasagna noodles in salted boiling water 2 minutes less than the package says, drain and lay them flat on oiled foil.
- Brown the beef, sausage and onion in a large skillet over medium high heat, breaking up the meat, until no pink remains and the meat reaches 160F, about 10 minutes. Drain the fat, add the garlic and cook 1 minute.
- Stir in the marinara, crushed tomatoes, Italian seasoning, salt and pepper and simmer 10 minutes.
- Mix the ricotta, egg and Parmesan in a bowl.
- Spread 1 cup meat sauce in a 9×13 inch baking dish. Layer 4 noodles, one third of the ricotta, 1 cup mozzarella and a quarter of the remaining sauce. Repeat twice, then finish with the last of the sauce and 1 cup mozzarella.
- To bake now, cover with foil and bake 25 minutes, uncover and bake 20 to 25 minutes more until bubbly and browned. Rest 15 minutes before slicing.
- To freeze, assemble in a foil or freezer safe pan, cool, wrap tightly in plastic and foil and freeze up to 3 months. Thaw overnight in the fridge and bake covered 45 minutes, then uncovered 20 minutes, until the center reaches 165F.
Lasagna is the first meal I make when I want to fill the freezer, because one pan feeds us twice. It is also my go to dish for a new baby or a friend who needs a hand.
Freeze it in two 8 inch square foil pans instead of one big dish. A smaller pan thaws faster and is just right for a family of four.
2) Chicken Enchiladas
2) Chicken Enchiladas
These enchiladas roll tender shredded chicken, green chiles and a little cream cheese into soft flour tortillas. The cream cheese keeps the filling rich and moist even after a stint in the freezer. A blanket of red sauce and melted Monterey Jack bakes into a bubbly, cheesy top.
Ingredients
- 3 cups shredded cooked chicken
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 can diced green chiles, 4 ounces
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 4 ounces cream cheese, softened
- 2 1/2 cups shredded Monterey Jack cheese, divided
- 1 can red enchilada sauce, 19 ounces
- 10 flour tortillas, 8 inch
- 1/2 teaspoon salt
- 1/4 cup chopped fresh cilantro
- Sour cream for serving
Instructions
- Heat the oven to 375F and grease a 9×13 inch baking dish.
- Warm the oil in a skillet over medium heat and cook the onion until soft, about 5 minutes. Stir in the chiles, cumin, garlic powder and salt and cook 1 minute.
- Remove the skillet from the heat and stir in the chicken, cream cheese and 1 cup of the Monterey Jack until evenly mixed.
- Spread 1/2 cup enchilada sauce over the bottom of the dish. Spoon about 1/3 cup of filling down the center of each tortilla, roll it up tightly and place it seam side down in the dish.
- Pour the remaining sauce over the enchiladas, covering the edges of the tortillas so they do not dry out, and sprinkle with the remaining cheese.
- To bake now, cover with foil and bake 20 minutes, then uncover and bake 10 minutes more until the cheese is bubbly and the filling is hot. Garnish with cilantro and serve with sour cream.
- To freeze, assemble in a foil pan but hold back the top layer of cheese, wrap tightly and freeze up to 3 months. Thaw overnight, add the cheese and bake covered 35 minutes, then uncovered 10 minutes, until the center reaches 165F.
I always use a rotisserie chicken for these, so the whole pan comes together in about half an hour. My kids ask for them weekly, and I never mind saying yes.
Flour tortillas freeze better than corn because they stay soft instead of cracking. If you prefer corn, warm them first so they roll without breaking.
3) Baked Turkey Meatballs
3) Baked Turkey Meatballs
These turkey meatballs are tender and juicy thanks to a panade of breadcrumbs soaked in milk. Parmesan, garlic and herbs give them plenty of flavor, so they never taste like a lighter swap. Baking them on sheet pans means no splattering stove and dozens of meatballs at once.
Ingredients
- 2 pounds ground turkey
- 2/3 cup plain breadcrumbs
- 1/3 cup whole milk
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- Olive oil spray
Instructions
- Heat the oven to 400F. Line two rimmed baking sheets with foil and spray them lightly with olive oil.
- Stir the breadcrumbs and milk together in a large bowl and let them soak for 5 minutes, until the crumbs are soft.
- Add the eggs, Parmesan, garlic, parsley, oregano, onion powder, salt and pepper and mix well. Add the turkey and mix gently with your hands just until combined. Overworking the meat makes the meatballs dense.
- Wet your hands and roll the mixture into 1 1/2 inch balls, about 36 total. Arrange them on the sheets with a little space between each.
- Bake 18 to 20 minutes, rotating the pans halfway, until lightly browned and an instant read thermometer reads 165F in the center of a meatball.
- Serve with marinara over pasta, tucked into sub rolls or with rice and vegetables.
- To freeze, cool the meatballs completely, freeze them in a single layer on a sheet pan for 2 hours, then transfer to freezer bags and freeze up to 3 months. Reheat from frozen in simmering sauce for 15 to 20 minutes, until hot through.
A bag of these in the freezer has saved more weeknight dinners than I can count. I drop a handful into sauce, soup or a slow cooker and dinner is basically done.
Flash freezing on a sheet pan keeps the meatballs from sticking together. That way you can grab exactly as many as you need.
4) Chicken Pot Pie
This pot pie wraps a creamy, thyme scented filling of chicken and vegetables in a flaky double crust. Get the full recipe
5) Shepherd’s Pie
Tomato paste and Worcestershire sauce give the filling a deep, almost meaty sweetness. Mashed potatoes made with plenty of butter freeze best and stay creamy. Get the full recipe
6) White Chicken Chili
White chicken chili is a creamy, mild chili made with tender white beans, chicken and green chiles. Get the full recipe
7) Stuffed Peppers
7) Stuffed Peppers
Stuffed peppers bake sweet bell peppers until tender around a hearty filling of seasoned beef, rice and tomatoes. Melted mozzarella on top makes them feel like a cozy casserole in its own edible bowl. A little water in the pan steams the peppers so they soften evenly.
Ingredients
- 6 large bell peppers, any color
- 1 pound lean ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups cooked white rice
- 1 can diced tomatoes, 15 ounces, drained
- 1 can tomato sauce, 8 ounces, divided
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded mozzarella cheese, divided
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven to 375F. Cut the tops off the peppers, remove the seeds and ribs and trim a thin slice from the bottoms if needed so they stand upright.
- Brown the beef and onion in a skillet over medium high heat until the beef reaches 160F, about 8 minutes. Drain the fat and stir in the garlic for 1 minute.
- Remove the skillet from the heat and stir in the rice, diced tomatoes, half the tomato sauce, Italian seasoning, salt, pepper and 1 cup of the mozzarella.
- Stand the peppers in a 9×13 inch baking dish and pack the filling into them. Spoon the remaining tomato sauce over the tops and pour 1/4 cup water into the dish.
- To bake now, cover with foil and bake 35 minutes, then uncover, top with the remaining cheese and bake 10 to 15 minutes more, until the peppers are tender and the cheese is melted. Sprinkle with parsley.
- To freeze, stuff the raw peppers without the final cheese, wrap each one in plastic and foil and freeze up to 3 months. Thaw overnight and bake covered 50 minutes, then add the cheese and bake uncovered 10 minutes, until the filling reaches 165F.
I love that each person gets their own pepper, which makes portions easy for packed lunches. They are a great way to use leftover rice from takeout night.
Freeze the peppers individually so you can bake one or two at a time. Red, yellow and orange peppers taste sweeter than green after baking.
8) Baked Chicken Taquitos
8) Baked Chicken Taquitos
These baked taquitos roll a creamy, cheesy chicken filling into tortillas that crisp up in a hot oven. Cream cheese and salsa verde keep the filling moist, tangy and a little bit zesty. A good coat of cooking spray gives them a crunchy, golden shell without deep frying.
Ingredients
- 3 cups shredded cooked chicken
- 4 ounces cream cheese, softened
- 1/2 cup salsa verde
- 1 1/2 cups shredded Mexican blend cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 18 small flour tortillas, 6 inch
- Cooking spray
- Salsa and sour cream for serving
Instructions
- Heat the oven to 425F. Line a large rimmed baking sheet with parchment and coat it lightly with cooking spray.
- Stir the cream cheese, salsa verde, cumin, chili powder, garlic powder, salt and lime juice together in a large bowl until smooth.
- Add the chicken, shredded cheese and cilantro and mix until the filling is evenly combined.
- Wrap the tortillas in a damp paper towel and microwave 30 seconds so they are soft and pliable.
- Spread about 3 tablespoons of filling in a thin line along one edge of each tortilla and roll it up tightly. Place seam side down on the baking sheet and spray the tops generously with cooking spray.
- To bake now, bake 15 to 18 minutes, until golden and crisp at the edges. Cool 5 minutes and serve with salsa and sour cream.
- To freeze, place the unbaked taquitos on a sheet pan and freeze 1 hour until firm, then transfer to freezer bags for up to 3 months. Bake from frozen at 425F for 20 to 25 minutes, until crisp and the filling reaches 165F.
Taquitos are my secret weapon for after school snacks and lazy Friday dinners. Kids love dunking them, and I love that they bake straight from frozen.
Small flour tortillas roll more easily than corn and will not crack in the freezer. Double the batch, because these go fast.
9) Spinach and Ricotta Stuffed Shells
9) Spinach and Ricotta Stuffed Shells
Jumbo pasta shells are stuffed with a creamy ricotta and spinach filling, then baked in marinara under melted mozzarella. A pinch of nutmeg is the classic secret that makes the spinach and cheese taste richer. Undercooking the shells slightly keeps them firm after freezing and baking.
Ingredients
- 1 box jumbo pasta shells, 12 ounces
- 30 ounces whole milk ricotta
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 2 cups shredded mozzarella cheese, divided
- 3/4 cup grated Parmesan cheese, divided
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 1 jar marinara sauce, 24 ounces
Instructions
- Heat the oven to 375F. Cook the shells in salted boiling water 2 minutes less than the package says, drain and spread them on an oiled baking sheet so they do not stick.
- Stir the ricotta, spinach, 1 cup mozzarella, 1/2 cup Parmesan, egg, garlic, Italian seasoning, salt, pepper and nutmeg together in a large bowl.
- Spread 1 cup of marinara over the bottom of a 9×13 inch baking dish.
- Fill each shell with a heaping tablespoon of the cheese mixture and nestle it, open side up, in the dish. You should have about 30 shells.
- Spoon the remaining marinara over and between the shells and sprinkle with the rest of the mozzarella and Parmesan.
- To bake now, cover with foil and bake 25 minutes, then uncover and bake 10 to 15 minutes more, until bubbly and lightly browned.
- To freeze, assemble in a foil pan, wrap tightly in plastic and foil and freeze up to 3 months. Thaw overnight in the fridge and bake covered 45 minutes, then uncovered 15 minutes, until the center reaches 165F.
These shells are meatless, kid approved and feel a little special without much more work than lasagna. They are always the first pan gone at a potluck.
Squeeze the spinach in a clean kitchen towel until no more water drips out. Wet spinach makes the filling watery once it thaws.
To make freezer cooking feel easy, double whatever you are already making for dinner and freeze the second batch. Cool food quickly, press out extra air, label everything and keep a simple list on the freezer door so nothing gets forgotten in the back.
Frequently Asked Questions
How long do homemade freezer meals last?
Most cooked casseroles, soups and meats keep their best quality for about 3 months in a freezer set to 0F. They stay safe longer, but texture and flavor slowly fade and freezer burn can set in. Wrap tightly, press out air and write the date on every container so you use the oldest meals first.
Should I thaw freezer meals before baking?
For most casseroles, thawing overnight in the refrigerator gives the most even results and shorter bake times. Pot pie, taquitos and meatballs can go straight from frozen into the oven or sauce with a longer cook time. Always check that the center reaches 165F with an instant read thermometer before serving.
What foods do not freeze well?
Raw potatoes, cooked pasta in soup, crisp fried coatings, fresh greens and dairy heavy sauces thickened only with sour cream tend to change texture in the freezer. Mayonnaise based salads and hard boiled egg whites also turn watery or rubbery. Freeze soups without pasta and add crunchy or fresh toppings after reheating.
