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BACK TO What To Cook Make Ahead Freezer Meals

Make Ahead Freezer Meals

With a little planning, busy weeks are a breeze with these easy-to-prep dinner recipes. Here you'll find a shopping list for these five recipes and instructions for prepping and assembling these meals.

Shopping List

Produce

  • 2 onions
  • 4 red bell peppers
  • 1 green onion
  • 1 tomato
  • 2 cloves garlic
  • 1 tbsp. chopped fresh parsley

Frozen

  • 1 pkg. (10 oz) frozen chopped spinach

Meat

  • 1 lb. boneless beef sirloin steak
  • 3 lbs. ground beef
  • 1 lb. boneless, skinless chicken breast or 1 rotisserie chicken (you’ll need 2 cups cooked chicken)
  • 1 lb. ground chicken

Dairy

  • 1 ½ cups shredded Monterey Jack cheese
  • 1/3 cup grated Parmesan cheese
  • ½ cup shredded Cheddar cheese
  • About 1 cup sour cream
  • 1 egg
  • ¾ cup reduced-fat milk

Pantry

  • 1 can Campbell’s® Condensed Cream of Chicken Soup
  • 3 cans Campbell’s® Condensed Cream of Mushroom Soup
  • 1 can Campbell’s® Condensed Tomato Soup
  • 1 1/3 cup Swanson® Unsalted Chicken Stock
  • 1 ½ cups Pace® Picante Sauce
  • 1 can (2.8 oz) French’s Fried onions
  • ½ cup plain dry bread crumbs
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. vegetable oil
  • 1 lb. medium egg noodles
  • 12 flour tortillas (6″)
  • 2/3 cup quinoa
  • 2 tsp. chili powder
  • ½ tsp. paprika
  • ¼ tsp. black pepper

Equipment

  • 12” skillet
  • 3-qt. saucepan
  • 12-cup muffin pan (2 ½”)
  • 3 mixing bowls
  • Cutting board
  • 1 (13x9x2″) foil baking pan
  • 2 (11x8x2”) foil baking pans
  • 4 (gallon-size) resealable freezer bags
  • Aluminum foil & plastic wrap
Pack, Prep & Freeze

GAME PLAN: Pre-cook some ingredients first to give them time to cool (don’t put hot food in the freezer!).

Label Pans/Bags:

11x8x2” pan- label Chicken & Quinoa Stuffed Peppers

11x8x2” pan- label Easy Chicken & Cheese Enchiladas

13x9x2” pan- label Beef Stroganoff

Freezer bag- label Beef Taco Skillet

Freezer bag- label Mini Meatloaves

  • In saucepan, cook 1 lb. egg noodles according to package directions and drain. Place noodles into Beef Stroganoff pan. Cool completely.
  • In same saucepan, heat 1 1/3 cups chicken stock and 2/3 cup quinoa to a boil. Reduce heat to low.  Cover and cook for 12 minutes or until tender.  Leave in saucepan. Cool completely.
  • Chop onion to make ½ cup.
  • In skillet, cook 1 lb. ground chicken, 1 clove garlic, minced, and chopped onion until chicken is cooked through. Cool completely. Add to quinoa in saucepan.
  • In skillet, cook 1 lb. ground beef until browned. Drain off any fat. Place into Beef Taco Skillet bag. Cool completely.
  • In skillet, cook 1 lb. chicken in 1 tbsp. vegetable oil until cooked through. Remove to cutting board.  Chop and place into mixing bowl.  Cool completely (You can skip this step if using rotisserie chicken.  Add 2 cups chopped rotisserie chicken to bowl, instead).
  • Slice 1 lb. beef sirloin into thin strips. Chop onion to make ½ cup.
  • In skillet, saute beef strips in 1 tbsp. vegetable oil until browned. Pour off fat.  Add ½ cup chopped onion and cook until tender.  Leave in skillet.  Cool completely.
  • Thaw and drain 1 pkg. (10 oz.) frozen spinach. Add to quinoa mixture in saucepan.
Quick Tip

While the meats, noodles and quinoa are cooling, finish assembling the recipes.

For Beef Taco Skillet:

  • Add the following to Beef Taco Skillet bag and stir:
    • 6 flour tortillas, cut into 1″ pieces
    • 1 can tomato soup
    • ½ cup picante sauce
    • ½ cup water
  • Seal bag (removing all air) and freeze.
For Chicken & Quinoa Stuffed Peppers:

  • Cut 4 medium red bell peppers in half lengthwise and remove seeds.
  • Add the following to the quinoa mixture in the saucepan and stir:
    • 1 can mushroom soup
    • 3 tbsp. grated Parmesan cheese
  • In Chicken & Quinoa Stuffed Peppers pan, place pepper halves. Spoon chicken mixture into the pepper halves.
  • Wrap tightly and freeze.
For Mini Meatloaves:

  • Spray muffin pan cups with cooking spray.
  • In bowl, thoroughly mix:
    • ¾ cup mushroom soup
    • 2 lb. lean ground beef
    • ½ cup French fried onions
    • ½ cup plain dry bread crumbs
    • 1 egg
    • 1 tbsp. Worcestershire sauce
  • Press ½ cup beef mixture into each muffin pan cup. Spread the remaining soup over the meatloaves.
  • Bake for 25 min. at 400°F or until the meatloaves are cooked through. Sprinkle with the remaining onions.
  • Bake 3 min. or until the onions are golden brown. Cool in the pan on wire rack 5 min., remove from pan. Cool completely.
  • Place cooled meatloaves into Mini Meatloaves bag.
  • Seal bag (removing all air) and freeze.

 

For Easy Chicken & Cheese Enchiladas:

  • In a mixing bowl, add the following and stir:
    • 1 can cream of chicken soup
    • ½ cup sour cream
    • 1 cup picante sauce
    • 2 teaspoons chili powder
  • Add the following to the cooked chicken and stir:
    • 1 cup soup mixture
    • ½ cup shredded Monterey Jack cheese
  • Divide chicken mixture among tortillas, roll up, and place into Easy Chicken & Cheese Enchiladas pan. Spoon remaining soup mixture over top.
  • Wrap tightly and freeze.

 

For Beef Stroganoff:

  • Add the following to cooked beef in skillet and stir:
    • 1 can cream of mushroom soup
    • ¾ cup milk
    • ½ teaspoon paprika
    • ¼ teaspoon ground black pepper
    • 1/3 sour cream
  • Spread cooked beef mixture over noodles in Beef Stroganoff pan.
  • Wrap tightly and freeze.

 

Reheat Instructions

Beef Taco Skillet

  • Cook frozen mixture (or thaw it overnight in the refrigerator) in a large skillet over medium-low heat until hot, stirring often (add ¼ cup water, if needed to prevent sticking).
  • Top hot mixture with ½ cup shredded Cheddar cheese.

Chicken & Quinoa Stuffed Peppers

  • Bake frozen stuffed peppers, covered, at 350°F 2 or until hot.
  • Sprinkle with 3 tbsp. grated Parmesan cheese.
  • Bake 5 min. or until cheese is melted.

Mini Meatloaves

  • Place frozen meatloaves back into muffin pan and bake at 400°F. 35 min. or until hot (if onions on top are getting too brown, loosely cover with foil).
  • Or, thaw in refrigerator and bake 25 min.

Easy Chicken & Cheese Enchiladas

  • Bake frozen enchiladas, covered, at 350°F 1 hr. and 20 min. or until hot.
  • While enchiladas are baking, chop tomato to make ½ cup and chop green onion. Sprinkle on top before serving.

Beef Stroganoff

  • Bake frozen dish, covered, at 350°F, 50 min. or until hot.
  • While stroganoff is baking, chop 1 tbsp. fresh parsley. Sprinkle on top before serving.