23 Nutritious Freezer Meals for Easy Make-Ahead Dinners

Planning ahead with healthy freezer meals is a great way to stay on track with your nutrition goals while saving time in the kitchen. These meals are easy to prepare and store, making them ideal for busy schedules. With a variety of flavors and ingredients, you’ll never get bored, and you’ll always have something delicious and nutritious ready to enjoy.

Chicken and Vegetable Stir-Fry

Combine chicken breast slices, mixed bell peppers, broccoli florets, and snap peas in a stir-fry sauce made of soy sauce, garlic, ginger, and a touch of honey. Cook everything in a large skillet until the chicken is fully cooked and the vegetables are tender-crisp. Allow it to cool before portioning into freezer bags or containers. When ready to eat, simply reheat in a skillet and serve over cooked brown rice.

Turkey Chili

Brown ground turkey in a large pot with diced onions, garlic, and bell peppers. Add canned diced tomatoes, kidney beans, black beans, corn, chili powder, cumin, and a pinch of cayenne pepper for heat. Let it simmer until all the flavors meld together. Cool before ladling into freezer-safe containers. Reheat on the stovetop when ready to serve, and enjoy with a side of cornbread or a dollop of Greek yogurt.

Vegetarian Lentil Soup

Sauté diced carrots, celery, and onions in olive oil until softened. Stir in garlic, dried thyme, and a bay leaf. Add dried lentils, diced tomatoes, vegetable broth, and a splash of red wine vinegar. Bring to a boil, then simmer until the lentils are tender. Cool the soup before freezing in individual portions. Reheat on the stovetop and serve with crusty bread for a hearty meal.

Beef and Quinoa Stuffed Peppers

Mix cooked quinoa with browned ground beef, diced tomatoes, black beans, corn, and a blend of spices like cumin and smoked paprika. Cut the tops off bell peppers and remove the seeds. Stuff each pepper with the beef and quinoa mixture. Arrange the stuffed peppers in a baking dish, cover with foil, and freeze. When ready to eat, bake at 375°F for about 45 minutes or until the peppers are tender.

Spinach and Feta Stuffed Chicken Breasts

Butterfly chicken breasts and stuff them with a mixture of spinach, crumbled feta cheese, and a sprinkle of garlic powder. Secure with toothpicks, season with salt and pepper, and sear in a hot skillet until golden on all sides. Let cool before placing them in freezer-safe bags. To serve, bake in a preheated oven at 350°F until fully cooked, and pair with your favorite side dish.

Shrimp and Broccoli Alfredo

Cook shrimp in a skillet with minced garlic until pink, then add in steamed broccoli florets. Toss with a creamy Alfredo sauce made from a mix of milk, grated Parmesan cheese, and a little butter. Once cooled, portion into containers and freeze. Reheat in a skillet or microwave, and serve over whole-grain pasta or zoodles for a lighter option.

Vegetable Lasagna

Layer cooked lasagna noodles with a mixture of sautéed spinach, zucchini, and mushrooms, ricotta cheese, marinara sauce, and shredded mozzarella. Repeat the layers and top with extra cheese. Freeze the assembled lasagna in a foil-covered baking dish. When ready to bake, cook at 375°F for about an hour until bubbly and golden.

Sweet Potato and Black Bean Enchiladas

Mash cooked sweet potatoes and mix with black beans, diced onions, cumin, and chili powder. Spoon the mixture into whole-wheat tortillas, roll them up, and place them seam-side down in a baking dish. Pour over enchilada sauce and sprinkle with cheese. Cover with foil and freeze. To serve, bake at 350°F until the cheese is melted and the enchiladas are heated through.

Chicken Parmesan Casserole

Layer cooked chicken breast pieces with marinara sauce, whole-wheat pasta, and shredded mozzarella cheese in a casserole dish. Top with breadcrumbs and a sprinkle of Parmesan. Freeze the entire dish before baking. When ready to serve, bake at 375°F until the top is golden and the casserole is bubbling.

Beef and Vegetable Stew

Brown beef stew meat in a large pot, then add in chopped carrots, potatoes, onions, and celery. Pour in beef broth, diced tomatoes, and a bay leaf, then simmer until the vegetables are tender and the beef is cooked through. Let the stew cool completely before portioning into freezer containers. Reheat on the stovetop and enjoy a comforting bowl of stew with crusty bread.

Quinoa and Chickpea Salad

Cook quinoa and allow it to cool. Mix with canned chickpeas, diced cucumbers, cherry tomatoes, red onion, and a handful of chopped parsley. Dress with olive oil, lemon juice, salt, and pepper. Freeze in individual portions, then thaw in the fridge and serve cold or at room temperature, perfect for a quick and healthy lunch.

Chicken and Rice Soup

Cook diced chicken breast in a large pot with onions, carrots, and celery. Add chicken broth, a bay leaf, and cooked brown rice. Let everything simmer until the flavors meld together. Cool the soup before transferring it to freezer-safe containers. Reheat on the stovetop when you’re ready for a warming and nourishing meal.

Beef and Broccoli Stir-Fry

Slice beef into thin strips and cook in a hot skillet with garlic and ginger until browned. Add broccoli florets and a stir-fry sauce made from soy sauce, sesame oil, and a splash of rice vinegar. Cook until the broccoli is tender-crisp. Cool before portioning into freezer bags. Reheat in a skillet and serve over steamed rice for a quick dinner.

Chicken and Wild Rice Casserole

Mix cooked wild rice with shredded chicken, sautéed mushrooms, and a creamy sauce made from chicken broth and a little flour. Pour the mixture into a baking dish and top with breadcrumbs. Freeze before baking, and when ready to eat, bake at 350°F until the casserole is heated through and the top is golden brown.

Vegetarian Chili

Sauté onions, garlic, and bell peppers in a large pot until softened. Add in kidney beans, black beans, corn, diced tomatoes, and a blend of chili spices. Let the chili simmer until the flavors are well combined. Cool before portioning into containers and freezing. Reheat on the stovetop, and serve with a side of cornbread or over a baked potato.

Turkey Meatballs

Mix ground turkey with breadcrumbs, an egg, grated Parmesan, garlic, and Italian seasoning. Form into meatballs and bake until cooked through. Cool the meatballs before freezing them in a single layer on a baking sheet, then transfer them to a freezer bag. Reheat in marinara sauce on the stovetop, and serve over pasta or as a meatball sub.

Chicken Pot Pie

Cook diced chicken with mixed vegetables like carrots, peas, and potatoes in a creamy sauce made from chicken broth and a little flour. Pour the filling into a pie crust, cover with a top crust, and crimp the edges. Freeze the assembled pot pie before baking. When ready to serve, bake at 375°F until the crust is golden and the filling is bubbling.

Baked Ziti

Combine cooked ziti pasta with marinara sauce, ricotta cheese, and browned ground beef or sausage. Pour into a baking dish and top with shredded mozzarella. Freeze the assembled dish before baking. When ready to eat, bake at 375°F until the cheese is melted and the dish is bubbly.

Vegetable Quiche

Whisk together eggs, milk, and a little cheese, then stir in sautéed vegetables like spinach, mushrooms, and bell peppers. Pour the mixture into a pie crust and bake until set. Let the quiche cool completely before freezing. Reheat in the oven for a quick and satisfying breakfast or lunch.

Chicken and Broccoli Casserole

Mix cooked chicken with steamed broccoli, cooked rice, and a creamy sauce made from chicken broth and a little cheese. Pour into a baking dish and top with breadcrumbs. Freeze the entire casserole before baking. When ready to serve, bake at 350°F until the casserole is heated through and the top is golden brown.

Spinach and Mushroom Stuffed Shells

Cook jumbo pasta shells according to package instructions. In a skillet, sauté spinach and mushrooms with garlic and olive oil until softened. Mix the sautéed vegetables with ricotta cheese, Parmesan, and an egg. Stuff each pasta shell with the mixture and place in a baking dish with marinara sauce. Sprinkle with mozzarella, cover, and freeze. When ready to bake, cook at 375°F until the cheese is melted and bubbly.

Chicken and Cauliflower Rice Casserole

Sauté diced chicken with onions and garlic until cooked through. Add cauliflower rice, broccoli florets, and a little chicken broth to the skillet, and cook until the vegetables are tender. Stir in shredded cheddar cheese and a sprinkle of paprika. Transfer the mixture to a baking dish, top with more cheese, and freeze. Bake at 350°F until the casserole is golden and bubbly when ready to serve.

Moroccan Chickpea Stew

Sauté onions, garlic, and diced carrots in olive oil until softened. Add canned chickpeas, diced tomatoes, vegetable broth, and a mix of spices like cumin, coriander, cinnamon, and a pinch of cayenne pepper. Let the stew simmer until the flavors meld together, then stir in chopped spinach. Cool before portioning into freezer containers. Reheat on the stovetop and serve over couscous or rice.

This article originally appeared on RetailShout.

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