12 Freezer Meals That Make Busy Weeknights So Much Easier

Imagine coming home after a long day and dinner is already made. That is the magic of freezer meals. Spend one afternoon cooking and you can stock up on lasagna, casseroles, soups and more for weeks of stress free dinners. A few simple rules: cool food before freezing, label every bag with the date, use it within about 3 months, and thaw in the fridge, never on the counter. Love make ahead cooking? Check out our comfort food casseroles too. Let us fill that freezer..

Freezer Meals Start With a Classic Make Ahead Lasagna

If you only stock one dish in your freezer, make it lasagna. Layers of meaty sauce, creamy ricotta and gooey mozzarella actually taste better after a rest, so it is perfect for making ahead. Build it in a foil pan, wrap it tight and freeze it unbaked. On a crazy night, bake it straight from frozen while you help with homework. How many layers do you like: A) three, B) four, or C) as many as fit?

You will need: 1 lb ground beef or Italian sausage, 1 onion, 3 cloves garlic, 1 jar (24 oz) marinara, 1 can (15 oz) crushed tomatoes, 12 oven ready lasagna noodles, 15 oz ricotta, 1 egg, 1/2 cup parmesan, 1 tsp Italian seasoning, 3 cups shredded mozzarella, fresh basil

How to make it: Brown the meat with the onion and garlic, then stir in the marinara and tomatoes. Mix the ricotta, egg, parmesan and seasoning. Layer sauce, noodles, ricotta and mozzarella in a 9×13 foil pan three times, ending with sauce and cheese. Wrap tightly, label and freeze up to 3 months. Bake covered from frozen at 375 F for 90 minutes, then uncovered 15 to 20 minutes until bubbly and 165 F in the center.

Freezer Meals Classic: Baked Ziti

Baked ziti is the easy going cousin of lasagna, with no layering skills needed. Pasta, meat sauce, ricotta and mozzarella get tossed together and spread in a pan. Undercook the pasta by 2 minutes before freezing so it does not turn mushy when you bake it later. Make two pans at once: one for tonight and one for the freezer. Your future self will thank you.

You will need: 1 lb ziti or penne, 1 lb Italian sausage or ground beef, 1 jar (24 oz) marinara, 1 can (15 oz) crushed tomatoes, 1 cup ricotta, 1/2 cup parmesan, 2 1/2 cups shredded mozzarella, 1 tsp Italian seasoning, basil

How to make it: Boil the pasta 2 minutes less than the package says and drain. Brown the meat and stir in the sauces. Mix the pasta with the sauce, dollops of ricotta, parmesan and half the mozzarella. Spread in a foil pan and top with the rest of the cheese. Freeze wrapped up to 3 months. Thaw overnight in the fridge and bake covered at 375 F for 30 minutes, then uncovered 15 minutes.

Freezer Meals for Taco Lovers: Chicken Enchiladas

Enchiladas freeze beautifully, which makes them a smart dish to double. Shredded chicken, cheese and green chiles get rolled in tortillas and blanketed in red sauce. A rotisserie chicken makes the filling a five minute job. Freeze the pan before you add the final layer of cheese, then sprinkle it on just before baking for that fresh, melty top. Do you like A) red sauce, B) green sauce, or C) both?

You will need: 3 cups shredded cooked chicken, 1 can (4 oz) green chiles, 1 cup sour cream, 2 cups shredded Mexican cheese divided, 1 tsp cumin, 10 corn or small flour tortillas, 2 cans (10 oz) red enchilada sauce, cilantro, green onions

How to make it: Mix the chicken, chiles, sour cream, 1 cup cheese and cumin. Spread a little sauce in a foil pan. Fill and roll the tortillas and place them seam side down. Pour the rest of the sauce over. Wrap and freeze up to 3 months. Thaw overnight, top with the remaining cheese and bake covered at 375 F for 25 minutes, then uncovered 10 minutes.

Hunter Style Chicken Cacciatore

Chicken cacciatore means hunter style chicken in Italian, and it is a rustic, cozy dish of chicken simmered with peppers, onions, mushrooms and tomatoes. It is one of those dinners that gets better after a night in the fridge, so it freezes perfectly. Pack it in freezer bags laid flat to save space. Reheat it gently on the stove and serve it over pasta, polenta or crusty bread.

You will need: 2 lb boneless chicken thighs, salt, pepper, 2 tbsp olive oil, 1 onion, 2 bell peppers sliced, 8 oz mushrooms sliced, 4 cloves garlic, 1/2 cup chicken broth or dry red wine, 1 can (28 oz) crushed tomatoes, 1 tsp oregano, 1 tsp basil, 2 tbsp capers or olives (optional)

How to make it: Season and brown the chicken in oil, then set it aside. Cook the onion, peppers and mushrooms 6 minutes, then add the garlic. Add the broth, tomatoes and herbs and return the chicken. Simmer covered 25 minutes until tender. Cool completely, then freeze flat in bags up to 3 months. Thaw overnight and reheat until 165 F.

Freezer Meals From the Diner: Salisbury Steak

Remember the frozen TV dinners with Salisbury steak? This homemade version is so much better and just as easy to pull from the freezer. Seasoned beef patties are browned and smothered in a rich mushroom and onion gravy. Freeze the patties right in the gravy so they stay moist. Serve over mashed potatoes or egg noodles for a nostalgic dinner. Did you grow up on TV dinners?

You will need: 1 1/2 lb ground beef, 1/2 cup breadcrumbs, 1 egg, 1 tbsp Worcestershire, 1 tsp onion powder, salt, pepper, 1 tbsp oil, 1 onion sliced, 8 oz mushrooms sliced, 2 tbsp butter, 2 tbsp flour, 2 cups beef broth, 1 tsp Dijon mustard

How to make it: Mix the beef, breadcrumbs, egg, Worcestershire and seasonings and shape 6 oval patties. Brown them in oil and set aside. Cook the onion and mushrooms in butter, stir in the flour, then the broth and mustard, and simmer until thick. Return the patties and simmer 10 minutes until cooked through. Cool and freeze in the gravy up to 3 months.

Hearty Minestrone Soup by the Batch

A big pot of minestrone is like a rescue mission for your vegetable drawer. Carrots, celery, zucchini, beans and tomatoes simmer into a hearty Italian soup that is full of fiber and color. For freezing, leave out the pasta and cook it fresh when you reheat, so it never gets soggy. Freeze single portions in containers for easy lunches. A shower of parmesan on top is a must.

You will need: 2 tbsp olive oil, 1 onion, 2 carrots, 2 celery stalks diced, 3 cloves garlic, 1 zucchini diced, 1 can (28 oz) diced tomatoes, 8 cups vegetable or chicken broth, 2 cans cannellini or kidney beans drained, 2 cups chopped kale or spinach, 1 tsp Italian seasoning, 1 parmesan rind (optional), 1 cup small pasta, parmesan

How to make it: Cook the onion, carrots and celery in oil 6 minutes, then add the garlic and zucchini. Add the tomatoes, broth, beans, seasoning and parmesan rind and simmer 25 minutes. Stir in the greens. Cool and freeze without the pasta up to 3 months, leaving space at the top of each container. Reheat and add freshly cooked pasta.

Better Than Takeout Chicken Fried Rice

Fried rice is one of the best freezer meals because it reheats in minutes in a hot skillet or the microwave. Day old rice is the secret to a fluffy, not mushy, texture. Chicken, eggs, peas, carrots and green onions get tossed with soy sauce and a little sesame oil. Freeze it flat in bags and break off just what you need. Be honest: pineapple in fried rice, yes or no?

You will need: 4 cups cold cooked rice, 1 lb chicken breast diced small, 3 tbsp oil divided, 3 eggs beaten, 1 cup frozen peas and carrots, 3 green onions sliced, 3 cloves garlic, 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, white pepper

How to make it: Stir fry the chicken in 1 tbsp oil until cooked and set it aside. Scramble the eggs and set aside. Add the remaining oil, garlic and peas and carrots, then the rice, pressing it into the hot pan. Add the soy sauce, oyster sauce, chicken, eggs and green onions and toss. Finish with sesame oil. Cool quickly and freeze flat up to 2 months.

Cheesy Chicken and Broccoli Casserole

This creamy casserole is the kind of dinner where kids actually eat their broccoli. Chicken, broccoli and rice are folded into a homemade cheesy sauce and topped with buttery crumbs. Assemble it in a foil pan and freeze the crumb topping separately so it stays crunchy. It is an easy meal to drop off for a new mom or a neighbor who needs help. Who in your life could use a meal this week?

You will need: 3 cups cooked chicken diced, 4 cups broccoli florets lightly steamed, 3 cups cooked rice, 3 tbsp butter, 3 tbsp flour, 2 cups milk, 1 cup chicken broth, 2 cups shredded sharp cheddar, 1 tsp garlic powder, salt, pepper, 1 cup crushed crackers or panko with 2 tbsp melted butter

How to make it: Melt the butter, whisk in the flour, then the milk and broth, and simmer until thick. Stir in the cheese, garlic powder, salt and pepper. Fold in the chicken, broccoli and rice and spread in a foil pan. Freeze wrapped up to 3 months, with the topping in a separate bag. Thaw overnight, add the topping and bake at 350 F for 35 to 40 minutes until hot and bubbly.

Freezer Meals You Dump and Cook: Lemon Garlic Chicken Packs

Marinade packs are the easiest freezer meals of all because the chicken soaks up flavor while it freezes and thaws. Just drop raw chicken into a bag with lemon, garlic, olive oil and herbs, squeeze out the air and freeze. Thaw it overnight in the fridge, then grill, bake or air fry. You can make three or four bags in 15 minutes on Sunday. Which flavor next: A) teriyaki, B) fajita, or C) honey mustard?

You will need: 2 lb boneless chicken breasts or thighs, 1/4 cup olive oil, zest and juice of 2 lemons, 4 cloves garlic minced, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp salt, 1/2 tsp pepper, 1 tsp honey, gallon freezer bag

How to make it: Label a freezer bag with the date. Whisk the oil, lemon, garlic, herbs, salt, pepper and honey in the bag. Add the raw chicken, seal with the air pressed out and massage to coat. Freeze flat up to 3 months. Thaw overnight in the fridge. Bake at 425 F for 20 to 25 minutes or grill until it reaches 165 F.

Black Bean Burgers You Can Cook From Frozen

Homemade black bean burgers are cheaper and tastier than the boxed kind, and you can cook them straight from the freezer. Mashed beans, breadcrumbs, cumin and a little smoked paprika form patties that get crispy outside and tender inside. Freeze them on a tray first, then stack them with parchment in a bag. Top with avocado, pepper jack and salsa. Would your family try a meatless burger night?

You will need: 2 cans (15 oz) black beans drained and patted dry, 1/2 cup cooked brown rice, 3/4 cup breadcrumbs, 1 egg, 1/2 red onion minced, 2 cloves garlic, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp salt, oil, buns and toppings

How to make it: Mash the beans, leaving some chunks. Mix in the rice, breadcrumbs, egg, onion, garlic and spices. Shape 6 patties. Freeze on a lined tray 1 hour, then stack with parchment in a freezer bag up to 3 months. Cook from frozen in an oiled skillet over medium heat 6 to 7 minutes per side until crisp and hot inside.

Freezer Meals From Grandma’s Kitchen: Homemade Pierogi

Pierogi are Polish dumplings filled with creamy potato and cheddar, and in many families they are made in big batches with Grandma at the kitchen table. Freeze them uncooked on a tray, then bag them up. Boil them straight from frozen, then pan fry them in butter with onions until golden. Serve with a big spoon of sour cream. Did your family have a dumpling day tradition?

You will need: Dough: 3 cups flour, 1 tsp salt, 1 egg, 1/2 cup sour cream, 1/2 cup warm water, 2 tbsp melted butter. Filling: 2 cups mashed potatoes, 1 cup shredded sharp cheddar, 1/2 onion sauteed, salt, pepper. To serve: butter, 1 onion sliced, sour cream

How to make it: Mix the dough ingredients, knead 5 minutes and rest 30 minutes. Mix the filling. Roll the dough thin and cut 3 inch circles. Fill each with a spoonful, fold and pinch the edges. Freeze on a floured tray, then bag up to 3 months. Boil from frozen 5 to 7 minutes until they float, then fry in butter with onions.

Freezer Meals Worth Doubling: Big Batch Meatballs

A bag of homemade meatballs in the freezer means dinner is never more than 20 minutes away. Bake a big batch on sheet pans, cool them, and freeze them on the tray before bagging so they do not stick together. Drop them into marinara for spaghetti, simmer them in barbecue sauce or tuck them into subs. Of all the freezer meals here, this is the most flexible. How would you serve them first?

You will need: 2 lb ground beef or a mix of beef and pork, 1 cup breadcrumbs, 1/2 cup milk, 2 eggs, 1/2 cup grated parmesan, 4 cloves garlic minced, 1/4 cup chopped parsley, 2 tsp Italian seasoning, 1 1/2 tsp salt, 1/2 tsp pepper

How to make it: Heat the oven to 400 F. Soak the breadcrumbs in milk 5 minutes, then gently mix in everything else. Roll into 1 1/2 inch balls and place on lined sheet pans. Bake 18 to 20 minutes until 160 F inside. Cool, freeze on the tray 1 hour, then bag up to 3 months. Reheat from frozen in simmering sauce 15 to 20 minutes.