Single Serve Freezer Meals // Freezer Meals 101

Chicken Asparagus Bake Recipe:

  • 2 1/2 cups rice, cooked
  • 1 cup chicken, cooked and diced
  • 1 cup asparagus, chopped, fresh, or frozen (Can Also use chopped broccoli florets)
  • 1/2 can cream of mushroom soup*
  • 1/2 can cream of chicken soup*
  • 1 cup cheddar cheese, shredded
  • salt and pepper
  • optional: 2 slices of cooked bacon, crumbled

Assembly instructions:

  1. Cook the rice according to package directions.
  2. Cook and cube the chicken. Stir them along with the other ingredients together in a large bowl.
  3. Put it into a large resealable bag and seal it. Lay flat and freeze.

Cooking instructions:

  1. Thaw.
  2. Pour into a greased casserole dish. Bake at 375° for 20 minutes.

*Since this recipe calls for 1/2 cans of soup, it’s smarter to double it (or quadruple it) so that you can use the full cans plus have more meals in your freezer.

I know that I’ve marked the bacon as optional, but trust me, you should include it. Everything is better with bacon, right?!


Chicken Fried Rice
Course: Side Dish
Cuisine: American
Keyword: chicken, rice
Servings: 6
Calories: 204 kcal
Ingredients
  • 4 cups cooked rice
  • 1.5 cups chicken breast cooked and diced
  • 1/2 cup celery diced
  • 1 cup onion diced
  • 1 cup carrots diced
  • 1 small jar water chestnuts sliced
  • 1 cup frozen peas
  • 1 clove garlic minced
  • 2 Tbsp oyster sauce
  • 4 Tbsp soy sauce
Instructions

  1. Cook the rice and add it into a large resealable freezer bag. 

  2. Add the chopped onion, celery, carrots, water chestnuts, and peas, then the cooked chicken.

  3. Pour garlic cloves, oyster sauce, and soy sauce into the bag. 

  4. Squish everything together to combine. Remove excess air and seal. Lay flat and freeze.

Cooking instructions:

  1. On the day you want to cook the Chicken Fried Rice, take it out of the freezer and thaw.

  2. Heat in a covered casserole dish in the oven until warm or fry up in a skillet or wok.

 

Make-Ahead Tuna Casserole Recipe:

Ingredients:

  • 2x 6 oz. cans flaked tuna, drained
  • 1/4 cup onion, chopped
  • 2 cups grated cheddar cheese
  • 2x 10 oz. cans cream of mushroom soup
  • 1 cup frozen peas
  • 1/2 cup red pepper, chopped
  • 1 tsp. pepper

For cooking day:

  • package of egg noodles

Assembly instructions:

  1. Mix everything together in a large bowl.
  2. Put mixture into a large resealable bag.
  3. Remove the excess air and seal. Lay flat and freeze.

Cooking instructions:

  1. Thaw.
  2. Cook egg noodles according to package directions to al dente.
  3. Mix the noodles with the contents of the freezer bag.
  4. Put in a casserole dish and bake in a 425° oven for 20-30 minutes.

Serve on its own or serve alongside a salad or steamed broccoli.

Leftovers can be placed in an airtight container and kept in the refrigerator for 3-4 days. 

Variations for tuna casserole:

  • Sprinkle seasoned bread crumbs or Panko bread crumbs combined with a bit of melted butter on top of your casserole. 
  • Top with french fried onions.
  • Use frozen mixed vegetables in place of the peas.
  • Crush potato chips to create a crispy topping. 

Vegetarian Taco Soup Recipe:

  • 14 oz. can kidney beans, rinsed and drained
  • 14 oz. can white kidney beans, rinsed and drained
  • 28 oz. can diced tomatoes
  • 12 oz. can kernel corn
  • 1/2 onion, chopped
  • 14 oz. can tomato sauce
  • 4 oz. can diced chilies
  • 2 Tbsp. taco seasoning
  • 1 1/2 cups water

Assembly instructions:

  1. Put all the ingredients in a large resealable bag. (If using smaller bags or containers, mix the ingredients in a giant bowl and divide evenly among bags or containers.)
  2. Squish to combine. Remove excess air, seal, and freeze.

Cooking instructions:

  1. Thaw.
  2. Simmer soup in a large pot on the stovetop for 20 minutes or heat in the microwave.
  3. Top with your choice of toppings.

Easiest Butter Chicken Recipe:

Ingredients:

  • 3 boneless, skinless chicken breasts, cubed
  • 375 mL jar of butter chicken sauce

For serving:

  • optional: cilantro for serving

Assembly instructions:

  1. Cube the chicken and place it in a large resealable freezer bag.
  2. Pour the sauce over top.
  3. Remove the excess air and seal. Freeze.

Cooking instructions:

  1. Thaw.
  2. Dump the bag contents into a large skillet and cook over medium-high heat, stirring occasionally.
  3. Cook 10-15 minutes until the chicken is cooked through.
  4. If desired, top with fresh cilantro.

Serve with jasmine or Basmati rice or with Naan.


Shrimp Stir Fry Freezer Pack Recipe:

  • 1 1/2 lbs. medium or large shrimp, peeled and deveined
  • 1/2 cup zucchini, diced
  • 1/2 cup sugar snap peas
  • 3/4 cup carrots, peeled and sliced
  • 1/4 cup onion, diced
  • 1/4 cup frozen peas
  • 14 oz. can baby corn, drained
  • 3 Tbsp. soy sauce
  • 2 Tbsp. oyster sauce
  • 2 Tbsp. orange juice
  • 1 Tbsp. rice wine vinegar
  • 1 Tbsp. brown sugar
  • 1 Tbsp. freshly grated ginger
  • 3 cloves garlic, minced
  • 1 tsp. sesame oil
  • 1 tsp. red pepper flakes (optional)

Place the shrimp, zucchini, carrots, onions, snap peas, peas, and baby corn in a large resealable bag. In a medium bowl, whisk together the soy sauce, oyster sauce, orange juice, rice wine vinegar, brown sugar, ginger, minced garlic, sesame oil, and pepper flakes. Pour the sauce into the bag with the shrimp and vegetables. 

I use frozen shrimp that is already peeled and deveined. We rinse the shrimp under cold water in the sink to separate the shrimp and wash them. Do this quickly so that they don’t thaw before we get the shrimp stir fry packs into the freezer.


On the day of cooking, take the stir fry freezer bag out to thaw. Heat 1 Tbsp. olive oil in a skillet on the stovetop over medium-high heat. Next, add the bag of shrimp and veggies to the pan and stir fry for 8-10 minutes until the shrimp is pink and the vegetables are tender.


Seafood Curry Pasta Recipe
This seafood curry pasta recipe is one that I adapted into a freezer meal. It is so delicious. The flavours may not sound like they go together, but they create a beautiful medley.
Servings: 6
Calories: 921 kcal
Ingredients
  • 5 oz. 150 g scallops
  • 7 oz. 200 g deveined large shrimp
  • 1/2 onion thinly sliced
  • 6 mushrooms sliced
  • 3 Tbsp. sun dried tomatoes in oil drained
  • 1 1/2 tsp. curry powder
  • 1/2 cup pineapple juice
  • 10 oz. can cream of mushroom soup
  • 370 mL can evaporated milk
  • 350 g penne for day of serving
Instructions
Method #1:
  1. Place the scallops and shrimp into a medium resealable bag and seal. 

    It's important to have these in a separate bag for two reasons. 

    The first is that they require less cook time than the other ingredients and you don't want to ruin this beautiful dish by having overcooked seafood in it. 

    The second is because the acidity in the pineapple juice can begin to cook the seafood if it marinates together and that would be a culinary tragedy!

  2. Place all the other ingredients except for the pasta in a large resealable bag.
  3. Squish together to combine.
  4. Remove excess air and seal.
  5. Staple both bags together above the seal and freeze.
  6. On the day of cooking, take the bag out of the freezer.
  7. Thaw.
  8. Cook pasta according to package instructions.
  9. Drain and set aside.
  10. 10. While the pasta is cooking, heat the large bag of ingredients in a skillet over medium heat for 7 minutes.
  11. 11. Add the seafood to the skillet and heat until cooked through.
  12. 12. Serve over the pasta.
Method #2 (shorter version):
  1. Place the scallops and shrimp in a medium resealable bag and seal.
  2. Cook the pasta to slightly under what the package directions suggest. You don't want it to become too mushy which is why you want the pasta slightly undercooked.
  3. Drain.
  4. Mix the pasta and the other ingredients together and add them all to a large resealable bag.
  5. Seal.
  6. Staple the two bags together above the seal and freeze.
  7. On the day of cooking, take the bag out of the freezer.
  8. Thaw.
  9. Heat the main bag of ingredients in a large skillet over medium heat for 10-12 minutes, stirring often.
  10. 10. Add the scallops and shrimp to the pasta in the skillet and heat until cooked through.
Recipe Notes

Personally, I like to serve mine with red pepper flakes and Parmesan cheese. This dish is chock full of flavour.


Classic Chicken a la King

https://thestayathomechef.com/chicken-a-la-king


  • 1 ½ cup salted butter
  • 24 ounces mushrooms sliced
  • 1 ½ cup all-purpose flour
  • 6 cups chicken broth
  • 4 ½ cups milk
  • 6 egg yolks
  • 1 cup heavy creamy
  • 3 cup frozen peas
  • 3 cup chopped drained pimientos
  • 12 cups chopped cooked chicken
INSTRUCTIONS
  • In a large saucepan, melt butter over medium-high heat. Add in mushrooms and cook until mushrooms are soft, about 5 minutes.
  • Add in flour and stir until there are no more specks of flour left. Pour in chicken broth and milk and bring to a boil. Reduce heat to low and simmer until sauce is thickened, about 3 minutes.
  • For a richer sauce: in a small mixing bowl, whisk together egg yolks with heavy cream. Working quickly, slowly pour in 1/2 cup of the hot mixture into the egg mixture while whisking vigorously. Immediately pour this mixture back into the saucepan, whisking the entire time. Cook 2 minutes more.
  • Stir in frozen peas, drained pimientos, and cooked chicken and let heat through, 2 to 3 minutes.
  • Serve hot over cooked rice, pasta, toast, or biscuits.

Nutrition

Calories: 379kcal | Carbohydrates: 15g | Protein: 13g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 157mg | Sodium: 488mg | Potassium: 465mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1940IU | Vitamin C: 43.7mg | Calcium: 106mg | Iron: 2.1mg

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