25 Freezer Meals to Simplify Your Weeknight Dinners

I’ve attached a video for every recipe below from my favorite home cooks.

Preparing meals ahead of time can be a lifesaver, especially during busy weeks when there’s little time for cooking. Freezer meals are not only convenient but they also help ensure you have a tasty and nutritious dinner ready to go at any moment. By making and freezing meals in advance, you can quickly thaw, heat, and enjoy delicious homemade dishes without spending hours in the kitchen.

From comforting casseroles to hearty soups, freezer meals can cater to every taste and dietary need. Imagine having a variety of meals like lasagna, enchiladas, or BBQ chicken sandwiches ready to serve with minimal effort. The key to great freezer meals is selecting recipes that freeze and reheat well, maintaining their flavor and texture.

Creating freezer meals is a smart way to save time, reduce food waste, and ensure healthy eating even on the busiest days. Whether you are cooking for a family or simply want to make your weeknights easier, these recipes will help you enjoy homemade meals with minimal hassle.

Chicken Fajitas

Ingredients:

• 1 pound chicken breasts, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Flour or corn tortillas
• Optional toppings: salsa, sour cream, guacamole, cheese

Instructions:

1. 
   

   Combine sliced chicken, bell peppers, onion, olive oil, and spices in a gallon-sized freezer bag. Seal the bag and mix ingredients well.

   
   
2. 
   

   Lay the bag flat and freeze for up to three months.

   
   
3. 
   

   When ready to cook, thaw the bag overnight in the fridge or in warm water.

   
   
4. 
   

   Preheat your oven to 400°F (425°F for a crispier result).

   
   
5. 
   

   Spread the thawed fajita mix on a baking sheet in a single layer.

   
   
6. 
   

   Bake for 20 minutes, ensuring chicken is cooked through and veggies are tender.

   
   
7. 
   

   Serve in warmed tortillas with your favorite toppings.

   
   

Lasagna

Ingredients

• 1 lb ground beef
• 1 lb Italian sausage
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp salt
• 1 tsp garlic powder
• 4 cups marinara sauce
• 1 can (15 oz) tomato sauce
• 1 tsp Italian seasoning
• 12 lasagna noodles
• 2 cups ricotta cheese
• 3 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese

Instructions

1. 
   

   In a large saucepan, combine the ground beef, Italian sausage, chopped onion, and minced garlic. Cook over medium-high heat until browned. Drain any excess fat.

   
   
2. 
   

   Add the marinara sauce, tomato sauce, salt, garlic powder, and Italian seasoning. Stir well and let the sauce simmer for about 15 minutes.

   
   
3. 
   

   While the sauce is simmering, cook lasagna noodles according to package instructions. Drain and set aside.

   
   
4. 
   

   Spread a small amount of meat sauce in the bottom of a 9×13 inch baking pan. Place a layer of noodles on top.

   
   
5. 
   

   Add a layer of meat sauce over the noodles. Spread evenly. Top with a layer of ricotta cheese, followed by mozzarella and Parmesan cheese.

   
   
6. 
   

   Repeat layers until all ingredients are used, finishing with mozzarella and Parmesan cheese on top.

   
   
7. 
   

   Wrap the pan tightly with plastic wrap, then cover with aluminum foil. Label and date the package.

   
   
8. 
   

   Freeze until ready to bake. When ready, preheat oven to 375°F (190°C). Remove plastic wrap and re-cover with foil. Bake for 1 hour and 15 minutes, then uncover and bake for an additional 15-20 minutes until bubbly.

   
   

Chicken Pot Pie

Ingredients:

• 2 cups diced cooked chicken
• 1 cup peas
• 3/4 cup diced carrots
• 3/4 cup diced potatoes
• 1/2 cup diced onion
• 4 tablespoons butter
• 1/3 cup flour
• 1 3/4 cups chicken broth
• 2/3 cup milk
• Salt and pepper to taste
• 1 pie crust, top and bottom

Instructions:

1. 
   

   Prep Work: Preheat your oven to 375°F (190°C).

   
   
2. 
   

   Cook Vegetables: In a large pot, combine chicken, peas, carrots, potatoes, and onions. Add water to cover and boil for 12-15 minutes, or until tender. Drain and set aside.

   
   
3. 
   

   Make Sauce: Melt butter in a large skillet over medium heat. Stir in flour and cook for 1 minute, stirring constantly. Slowly whisk in chicken broth and milk. Cook until thickened, about 5-10 minutes.

   
   
4. 
   

   Combine Ingredients: Add the cooked vegetables and chicken to the sauce. Season with salt and pepper to taste. Mix well.

   
   
5. 
   

   Assemble Pie: Place the bottom pie crust in a baking dish. Pour the chicken and vegetable mixture into the crust. Cover with the top pie crust, sealing the edges. Make a few small slits in the top for steam to escape.

   
   
6. 
   

   Bake: Cover with foil and freeze if desired. To bake immediately, place in preheated oven for 30-40 minutes until golden brown. Adjust time if baking from frozen.

   
   

Chili

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp salt
• 2 cans kidney beans, drained and rinsed
• 1 can diced tomatoes
• 1 can tomato sauce

Instructions:

1. 
   

   Cook the Beef: In a large pot, brown the ground beef over medium heat until fully cooked. Drain any excess fat.

   
   
2. 
   

   Add Vegetables: Add the diced onion, bell pepper, and garlic to the pot. Cook until the vegetables are soft, about 5 minutes.

   
   
3. 
   

   Season: Stir in the chili powder, cumin, paprika, and salt.

   
   
4. 
   

   Add Beans and Tomatoes: Pour in the kidney beans, diced tomatoes, and tomato sauce. Stir well to combine.

   
   
5. 
   

   Simmer: Bring the chili to a boil, then reduce the heat to low. Let it simmer for 30-45 minutes, stirring occasionally.

   
   
6. 
   

   Store: Let the chili cool, then transfer it to a resealable freezer bag. Label and date the bag before placing it in the freezer.

   
   

To Reheat:

1. 
   

   Thaw: Remove the chili from the freezer and thaw in the refrigerator overnight.

   
   
2. 
   

   Heat: In a large pot over medium heat, warm the chili until it reaches your desired temperature.

   
   
3. 
   

   Serve: Enjoy your chili topped with shredded cheese, diced green onions, and sour cream or plain Greek yogurt, if you like.

   
   

Beef Stroganoff

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cups mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup beef broth
• 1 cup sour cream
• 2 tbsp flour
• 1 cup cream cheese
• Salt and pepper to taste
• 12 oz egg noodles
• 2 tbsp butter

Instructions:

1. In a large skillet, melt butter over medium heat.
2. Add ground beef and cook until browned. Drain excess fat.
3. Add chopped onion, mushrooms, and garlic. Cook until onions are translucent.
4. Stir in flour and cook for 2 minutes.
5. Gradually add beef broth, stirring constantly until the mixture thickens.
6. Mix in sour cream and cream cheese until melted and combined.
7. Season with salt and pepper.
8. Prepare egg noodles according to package instructions.
9. Combine the cooked noodles with the beef mixture.
10. Let cool, then place in a freezer-safe container. Label and freeze.

Enjoy your versatile Beef Stroganoff anytime you like! Just thaw and reheat.

Chicken Enchiladas

Ingredients:

• 3 chicken breasts
• 1 1/2 cups enchilada sauce
• 1 cup shredded cheese
• 1/2 cup sour cream
• 1/4 cup chopped cilantro
• 1 small can diced green chiles
• 8-10 tortillas
• Salt and pepper to taste
• 1 tablespoon cumin
• 1 small onion, diced (optional)
• 1 bell pepper, diced (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the shredded chicken, 1/2 cup enchilada sauce, 1/2 cup cheese, sour cream, cilantro, and diced green chiles.
3. Lay a tortilla flat on a surface. Spoon 1/4 cup of the chicken mixture into the center.
4. Roll the tortilla up and place it seam-side down in a baking dish.
5. Repeat with the remaining tortillas and chicken mixture.
6. Pour the remaining enchilada sauce over the rolled tortillas.
7. Sprinkle the rest of the cheese on top.
8. Cover the baking dish with foil and bake for 20 minutes.
9. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.

Meatballs

Ingredients:

• 1 lb ground beef
• 1/2 cup bread crumbs or stuffing mix
• 1 egg
• 1 small onion, finely chopped
• 1/4 cup water
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or foil.
2. In a large bowl, combine the ground beef, bread crumbs, egg, onion, water, salt, and pepper.
3. Mix well until all ingredients are evenly incorporated.
4. Shape the mixture into 1-inch meatballs using your hands or a small scooper.
5. Place meatballs onto the prepared baking sheet, leaving some space between them.
6. Bake in the preheated oven for 20-25 minutes until cooked through and browned.
7. If you prefer to fry them, heat olive oil in a skillet over medium heat and cook meatballs for about 6-8 minutes on each side, until browned all over.

Chicken Tenders

Ingredients Needed:

• Chicken tenders
• Flour
• Bread crumbs
• Seasonings (salt, pepper, garlic powder, etc.)
• Eggs

Instructions:

1. 
   

   Place flour on a small plate.

   
   
2. 
   

   Put bread crumbs and seasonings on another plate.

   
   
3. 
   

   Crack eggs into a bowl and stir until mixed.

   
   
4. 
   

   Dredge each chicken tender in flour.

   
   
5. 
   

   Dip each tender in the egg mixture.

   
   
6. 
   

   Coat the tenders with bread crumbs.

   
   
7. 
   

   Line them up on a plate or pan.

   
   
8. 
   

   Freeze for at least 2 hours.

   
   
9. 
   

   Transfer frozen tenders to a resealable freezer bag.

   
   
10. 
    

    When ready to cook, preheat oven to 425°F.

    
    
11. 
    

    Place frozen tenders on a greased baking sheet.

    
    
12. 
    

    Bake for 10 minutes, flip, then bake another 5 minutes until cooked through.

    
    

Mac and Cheese

Ingredients

• 2 cups elbow macaroni
• 2 cups shredded cheddar cheese
• 2 cups milk
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 
   

   Boil a large pot of water. Add a pinch of salt and the elbow macaroni. Cook until just shy of al dente. Drain and set aside.

   
   
2. 
   

   In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until smooth.

   
   
3. 
   

   Gradually add the milk, stirring constantly. Cook until the mixture thickens.

   
   
4. 
   

   Remove from heat and stir in 1 1/2 cups of shredded cheese until melted and smooth. Season with salt and pepper.

   
   
5. 
   

   Combine the cheese sauce and cooked macaroni in a large mixing bowl, stirring well to coat the pasta.

   
   
6. 
   

   Transfer the macaroni and cheese mixture to a freezer-safe dish. Sprinkle the remaining 1/2 cup of cheese on top.

   
   
7. 
   

   Cover with aluminum foil if using a dish or seal if using a freezer bag. Freeze until ready to use.

   
   
8. 
   

   To bake, thaw the dish in the refrigerator. Preheat your oven to 350°F (175°C).

   
   
9. 
   

   Bake for 20-30 minutes or until the cheese is bubbly and golden brown. Enjoy your creamy mac and cheese!

   
   

Baked Ziti

Ingredients:

• 1 pound ziti pasta
• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 2 cups spaghetti sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Bring a large pot of salted water to a boil. Add the ziti pasta and cook until just tender, about 7-8 minutes. Drain and set aside.
3. In a skillet over medium heat, cook the ground beef, onion, bell pepper, minced garlic, garlic powder, and onion powder until the beef is browned. Drain the grease.
4. Add the spaghetti sauce to the beef mixture and simmer for 15 minutes.
5. Spray a 9×13 inch baking dish with nonstick cooking spray.
6. Spread half of the cooked ziti in the dish. Pour half of the meat sauce over the pasta and spread evenly. Sprinkle with 1 cup of mozzarella cheese and 1/2 cup of Parmesan cheese.
7. Layer the remaining ziti on top and cover with the rest of the meat sauce and cheeses.
8. Cover the dish with aluminum foil and bake for 20 minutes. Uncover and bake for another 10 minutes or until the cheese is bubbly and golden.

Enjoy your delicious, freezer-friendly baked ziti!

Chicken Parmesan

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper
• 1 egg
• 2 tablespoons water
• 1 cup Italian-seasoned breadcrumbs
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cups marinara sauce
• Cooking spray

Instructions:

1. Cut each chicken breast in half and season with salt and pepper.
2. In a bowl, mix the egg with water, salt, and pepper.
3. Coat the chicken breasts in the egg mixture.
4. Mix breadcrumbs and Parmesan cheese on a plate.
5. Dredge the chicken in the breadcrumb mixture.
6. Spray a baking dish with cooking spray and place the chicken pieces inside.
7. Freeze the chicken in the dish if making ahead. If cooking immediately, bake at 375°F (190°C) for 20 minutes.
8. Top with marinara sauce and mozzarella cheese.
9. To cook from frozen, thaw in the fridge overnight. Bake at 375°F (190°C) for 15-20 minutes.
10. Serve and enjoy!

Beef and Broccoli Stir-Fry

Ingredients

• 1 lb beef strips
• 3 cups broccoli florets
• 2 cloves garlic, minced
• 2 tbsp brown sugar
• 1/2 cup beef broth
• 1/4 cup soy sauce
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp cornstarch
• 1 tbsp oil

Instructions

1. 
   

   Label a gallon-sized freezer bag. Write the recipe name, date, and cooking instructions on the bag.

   
   
2. 
   

   Combine the beef strips, broccoli, minced garlic, brown sugar, beef broth, soy sauce, and red pepper flakes in the bag. Remove excess air and seal tightly.

   
   
3. 
   

   Mix the ingredients in the bag by squeezing gently. Freeze until ready to use.

   
   
4. 
   

   Thaw the frozen ingredients completely before cooking.

   
   
5. 
   

   Heat oil in a skillet or wok over medium-high heat until shimmering.

   
   
6. 
   

   Cook the beef until it starts to brown, about 3-4 minutes.

   
   
7. 
   

   Add the broccoli and cook for another 5 minutes, or until tender.

   
   
8. 
   

   While cooking, whisk 1 tbsp of cornstarch with 2 tbsp water. Stir into the skillet to thicken the sauce.

   
   
9. 
   

   Serve hot and enjoy!

   
   

Chicken and Rice Casserole

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup diced onion
• 1 cup diced bell pepper
• 1 can cream of chicken soup
• 1 cup uncooked rice
• 2 cups chicken broth
• 1 cup shredded cheese, plus extra for topping
• 2 tablespoons melted butter
• Salt and pepper to taste
• 1 teaspoon garlic powder

Instructions:

1. Preheat your oven to 350°F.
2. In a large bowl, mix the shredded chicken, diced onion, and diced bell pepper.
3. Add the cream of chicken soup to the bowl and combine well.
4. Stir in the uncooked rice, chicken broth, shredded cheese, melted butter, salt, pepper, and garlic powder.
5. Pour the mixture into a greased 9×13-inch casserole dish.
6. Cover with aluminum foil and bake for 25 minutes.
7. Remove the foil and sprinkle extra cheese on top, if desired.
8. Bake uncovered for another 5 minutes or until the cheese is melted.

Enjoy your homemade Chicken and Rice Casserole!

Turkey Meatloaf

Ingredients

• Ground turkey
• Seasoning
• Egg
• Panko breadcrumbs or regular breadcrumbs
• BBQ sauce or ketchup
• Tomato paste
• Brown sugar
• Cider vinegar
• Dijon mustard
• Olive oil or non-stick cooking spray

Instructions

1. 
   

   Mix Ingredients: In a large bowl, combine ground turkey, seasoning, egg, and soaked panko or breadcrumbs.

   
   
2. 
   

   Form Loaf: Shape the mixture into a loaf and wrap tightly with plastic wrap.

   
   
3. 
   

   Prepare Sauce: In a small bowl, mix BBQ sauce or ketchup, tomato paste, brown sugar, cider vinegar, and Dijon mustard. Place in a small resealable bag.

   
   
4. 
   

   Freeze: Place wrapped meatloaf and sauce in a larger freezer bag. Remove air and seal.

   
   
5. 
   

   Thaw: When ready to cook, thaw the meatloaf in the refrigerator.

   
   
6. 
   

   Preheat Oven: Set the oven to 350°F.

   
   
7. 
   

   Prepare Pan: Coat a loaf pan with olive oil or non-stick spray. Place the thawed meatloaf in the pan.

   
   
8. 
   

   Bake: Bake for 35-40 minutes or until cooked through. Spread the sauce on top halfway through baking.

   
   

Chicken Quesadillas

Ingredients

• 3 cups shredded chicken (leftover or cooked)
• 1 cup cooked or canned beans (drained and rinsed if canned)
• 3/4 cup chopped bell peppers
• 2 cups shredded cheddar cheese (or a cheese blend)
• 1/4 cup chopped cilantro (optional)
• Salt, to taste
• Pepper, to taste
• 12 fajita-size flour tortillas

Instructions

1. Prepare Filling: In a large bowl, mix the shredded chicken, beans, bell peppers, cheese, cilantro, salt, and pepper.
2. Assemble Quesadillas: Place a tortilla on a flat surface. Add an even layer of the filling on half of the tortilla. Fold the other half over the filling.
3. Cook Quesadillas: Heat a skillet over medium heat. Cook each quesadilla for 2-3 minutes per side, until the tortilla is golden and the cheese is melted.
4. Cool and Freeze: Let the quesadillas cool completely. Wrap each quesadilla in plastic wrap or foil. Store in a freezer-safe bag or container.
5. Reheat: To reheat, unwrap the quesadilla and cook in a skillet over medium heat for 5-7 minutes per side or until heated through. Or, bake at 350°F for 10-15 minutes.

Beef Tacos

Ingredients

• 1 lb. ground beef
• 1 packet taco seasoning
• 1 cup canned corn (drained)
• 1 can diced tomatoes
• 1 can black beans (drained and rinsed)
• 2 cups cooked rice
• 2 cups shredded cheese
• 2 tbsp olive oil
• 1 onion (chopped)
• Nonstick spray

Instructions

1. Preheat your oven to 350°F.
2. Prepare a 9×13 baking dish by spraying it with nonstick spray.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add ground beef to the skillet, breaking it up and cooking until browned (about 4-5 minutes).
5. Add chopped onions and cook until soft.
6. Stir in taco seasoning, corn, tomatoes, and beans.
7. Spread 2 cups of cooked rice evenly in the bottom of the baking dish.
8. Spoon the beef mixture over the rice.
9. Top with shredded cheese.
10. Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.
11. Let it cool, then portion it out and freeze in airtight containers for up to three months.

Chicken and Vegetable Soup

Ingredients:

• 2 cups of diced chicken
• 3 cups of chicken broth
• 1 cup of diced carrots
• 1 cup of diced potatoes
• 1 cup of chopped celery
• 1 cup of frozen peas
• 1 cup of frozen corn
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper

Instructions:

1. 
   

   Prepare Your Ingredients: Place all ingredients except the peas and corn in a slow cooker.

   
   
2. 
   

   Combine and Cook: Gently stir everything to combine. Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours.

   
   
3. 
   

   Add Final Ingredients: During the last 30 minutes of cooking, stir in the frozen peas and corn.

   
   
4. 
   

   Check Readiness: Make sure the potatoes and other vegetables are tender before serving.

   
   

Enjoy your homemade chicken and vegetable soup!

Creamy Tomato Soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 cups tomatoes, chopped
• 1 tablespoon tomato paste
• 1 cup chicken or vegetable stock
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh basil, chopped (optional)
• Parmesan cheese, grated (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute.
4. Stir in the chopped tomatoes and tomato paste.
5. Pour in the stock and bring the mixture to a simmer.
6. Let it cook for about 15 minutes, stirring occasionally.
7. Use an immersion blender to purée the soup until smooth, or transfer it to a regular blender in batches.
8. Return the puréed soup to the pot and stir in the heavy cream.
9. Season with salt and pepper to taste.
10. Serve warm, topped with chopped basil and Parmesan cheese if desired.

That’s it! Enjoy your creamy tomato soup!

Chicken and Mushroom Risotto

Ingredients:

• 1 lb chicken breast or tenders
• 2 cups Arborio rice
• 1 cup white wine
• 4 cups chicken stock
• 1 cup porcini mushroom liquid (from soaking mushrooms)
• 1 cup fresh mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. 
   

   Cook the chicken: Season the chicken with salt and pepper. Cook in a pan with 1 tablespoon of olive oil over medium-high heat until browned, about 6-8 minutes. Remove and set aside.

   
   
2. 
   

   Sauté mushrooms: In the same pan, add 1 tablespoon of olive oil and 1 tablespoon of butter. Sauté the mushrooms until browned. Remove and set aside.

   
   
3. 
   

   Cook the onions and garlic: Add 1 tablespoon of butter to the pan. Sauté the chopped onion and minced garlic until softened, about 3 minutes.

   
   
4. 
   

   Toast the rice: Add the Arborio rice to the pan and stir until the rice becomes slightly translucent, around 1 minute.

   
   
5. 
   

   Deglaze and simmer: Pour in the white wine and cook until it’s fully absorbed by the rice.

   
   
6. 
   

   Add liquids gradually: Add the chicken stock and porcini mushroom liquid one cup at a time, allowing each to be absorbed before adding more. Stir frequently.

   
   
7. 
   

   Combine ingredients: Once the rice is cooked and creamy, stir in the cooked chicken and mushrooms. Adjust seasoning with salt and pepper if needed.

   
   
8. 
   

   Serve: Enjoy your Chicken and Mushroom Risotto warm.

   
   

Beef and Onion Meatballs

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 tbsp Italian seasoning
• 1 packet onion soup mix
• 1 tbsp Worcestershire sauce
• 1/4 cup milk
• 1 egg
• 1/2 cup chopped onions
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. 
   

   Mix Ingredients
   In a large bowl, combine ground beef, breadcrumbs, parmesan cheese, Italian seasoning, onion soup mix, Worcestershire sauce, milk, egg, and chopped onions. Mix everything well.

   
   
2. 
   

   Form Meatballs
   Use your hands to roll the mixture into balls about 1-2 inches in diameter.

   
   
3. 
   

   Cook Meatballs
   Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until they are browned on all sides, about 6-8 minutes per side.

   
   
4. 
   

   Freeze Meatballs
   Place the cooked meatballs on a baking sheet and put them in the freezer. Once they are frozen, transfer them to a freezer bag or container.

   
   
5. 
   

   Reheat Meatballs
   When ready to eat, transfer the meatballs to the refrigerator to thaw overnight. To reheat, bake them in a 350°F oven for 20-25 minutes, or until they are heated through. You can also reheat in an air fryer at 350°F for 12-14 minutes.

   
   

Chicken and Spinach Stuffed Shells

Ingredients:

• 1 lb cooked chicken, shredded
• 1 package of jumbo pasta shells
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup cottage cheese
• 2 cups mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp nutmeg
• 1 cup white sauce or Alfredo sauce

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook pasta shells in a large pot of salted boiling water according to package instructions. Drain and rinse under cold water.
3. In a large bowl, combine cooked chicken, spinach, ricotta, cottage cheese, 1 cup mozzarella, Parmesan, egg, salt, garlic powder, and nutmeg. Mix well.
4. Stuff each shell with the chicken and spinach mixture.
5. Spread 1 cup of white sauce on the bottom of a 9×13-inch baking dish.
6. Place stuffed shells in the baking dish, open side up/down.
7. Cover shells with remaining sauce and sprinkle remaining mozzarella cheese on top.
8. Bake for 25-30 minutes, until cheese is melted and bubbly.

Turkey and Mashed Potato Casserole

Ingredients:

• 2 cups cooked, shredded turkey
• 4 cups mashed potatoes
• 2 cups mixed vegetables (carrots, peas, corn)
• 1 cup chicken broth
• 1/2 cup gravy
• 1-2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. 
   

   Heat your oven to 350°F (175°C). Spray a 9×13 inch baking dish with olive oil.

   
   
2. 
   

   In a large bowl, mix the shredded turkey, mixed vegetables, chicken broth, and gravy. Season with salt and pepper.

   
   
3. 
   

   Spread the turkey mixture evenly in the baking dish.

   
   
4. 
   

   Top with a layer of mashed potatoes, spreading them to cover the turkey mixture completely.

   
   
5. 
   

   Drizzle a bit of olive oil on top of the mashed potatoes.

   
   
6. 
   

   Bake in the oven for 30 minutes, or until the top is golden and the casserole is heated through.

   
   

Your Turkey and Mashed Potato Casserole is now ready to enjoy!

Chicken and Broccoli Fritters

Ingredients:

• 1 lb ground chicken
• 1 cup broccoli, finely chopped
• 1/2 cup bread crumbs
• 2 eggs
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• 3 tablespoons olive oil

Instructions:

1. In a large bowl, combine ground chicken, chopped broccoli, bread crumbs, eggs, dill, salt, and pepper.
2. Mix well using your clean hands until all ingredients are evenly combined.
3. Heat 3 tablespoons of olive oil in a large skillet over medium heat.
4. Scoop about 1/4 cup of the mixture and shape it into a patty.
5. Place patties in the skillet and flatten slightly with the back of a spoon.
6. Cook for 4-5 minutes on the first side until nicely browned.
7. Flip and cook for another 3-4 minutes until the chicken is fully cooked.
8. Transfer to a wire rack to keep them warm while you cook the remaining fritters.

Beef and Vegetable Stir-Fry

Ingredients

• 1 lb beef, thinly sliced
• 1 tablespoon cornstarch
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 4 cups mixed vegetables (e.g., bok choy, mushrooms, snap peas)
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon water
• 1 teaspoon rice vinegar
• 1 teaspoon ginger, minced
• 1 teaspoon red pepper flakes (optional)

Instructions

1. Prepare the Beef:

   • Toss the sliced beef with cornstarch, salt, and pepper.
   • Set it aside to marinate while you prepare the vegetables.

2. Cook the Beef:

   • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
   • Add the beef and cook, stirring occasionally, until browned and cooked through, about 5 minutes.
   • Remove beef from the pan and set aside.

3. Cook the Vegetables:

   • Add the remaining tablespoon of oil to the same pan.
   • Add minced garlic and cook for about 30 seconds until fragrant.
   • Add the mixed vegetables and stir-fry until tender-crisp, approximately 5-7 minutes.

4. Combine and Finish:

   • Return the cooked beef to the pan.
   • Add soy sauce, water, rice vinegar, ginger, and red pepper flakes.
   • Stir everything together until well-coated and heated through.

Enjoy your delicious beef and vegetable stir-fry!

Chicken and Cheese Quesadillas

Ingredients:

• 2 cups cooked, shredded chicken
• 2 cups shredded cheese (cheddar or cheese blend)
• 12 small flour tortillas
• 2 tablespoons butter
• Optional: 1/2 cup cooked beans, 1/4 cup chopped peppers, 1/4 cup cilantro, 1 tablespoon salsa, 1 teaspoon chili powder or cumin powder

Instructions:

1. 
   

   Preheat Oven: Set your oven to 375°F (190°C).

   
   
2. 
   

   Mix Ingredients: In a bowl, mix the shredded chicken and cheese. Add any optional ingredients like beans, peppers, or cilantro.

   
   
3. 
   

   Prepare Tortillas: Place tortillas on a baking sheet. Spread the chicken and cheese mixture evenly over half of each tortilla.

   
   
4. 
   

   Fold and Butter: Fold the tortillas in half. Melt butter and brush over the top of each quesadilla.

   
   
5. 
   

   Bake: Place the baking sheet in the oven. Bake for 10-15 minutes or until the tortillas are crispy and the cheese is melted.

   
   
6. 
   

   Cool and Freeze: Let the quesadillas cool, then wrap individually in plastic wrap. Store in a freezer bag.

   
   

When you’re ready to eat, reheat in the oven or microwave. Enjoy your easy, delicious freezer meal!