Warm up with these four fall friendly healthy freezer meals. Simply take out a meal from the freezer to prepare a fast homemade meal.
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4 Fall Friendly Healthy Freezer Meals
Fall-friendly healthy freezer meals, fall-friendly healthy freezer meals, fall-friendly healthy freezer meals. Try to say that ten times fast! The best fall meals are ones that won’t leave you tongue-tied but instead leave your tongue wanting more. As a mom, the perfect fall meal to me is warm, filling, quick to make, and of course tastes good.
Fall can be a crazy transition time with the kids starting school, driving to football and soccer practices, and preparing for the holidays. Sometimes I just can’t keep up with it all! This is a perfect time to whip out the easy freezer meals and save your sanity!
The first post in this series is all about kid approved freezer meals, but my kids enjoyed all four of these freezer meals too! We are big fans of soup around here. Even my 2-yr-old toddler will eat it without complaints, especially if I have some warm bread alongside it for dipping. These recipes are also very versatile, most can be made in either the crockpot, digital pressure cooker, oven, or grill. This leaves more time for you to focus on getting the kids where they need to be and stop worrying about what is going on the table at 5:00.
Hosting a Freezer Meal Night
I am excited to share all of my secrets to making easy freezer meals. You can even host a Freezer Meal Night at your home. Check out my posts about Freezer Meal Prep and Make Ahead Freezer Meals. This will give a step by step way to get a group of friends together to create a bunch of meals. Freezer meals can be so adaptable and it’s easy to make healthy freezer meals.
1. Crock Pot No Potato Beef Stew
Nothing says fall better than a homemade beef stew. Since potatoes don’t typically freeze well you have the option of adding them at cook time or leaving them out entirely.
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Here is the Recipe for Crockpot No Potato Beef Stew:
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Crockpot No-potato Beef Stew
Ingredients
Bag #1:
- 2 lbs stew beef (cubed)
- 1 large yellow onion, chopped or 1 1/2 cups frozen onion
- 1.5 Tb minced garlic cloves
- 3 stalks celery, diced
Bag #2:
- 1 6oz can tomato paste
- 3 Cups frozen carrots
- 1 tsp dried thyme
- 1 Tb dried parsley
- 1 Tb worcestershire sauce
- 1 Tb low-sodium soy sauce
- 1 tsp garlic salt
- 1/2 tsp black pepper
- 1 tsp salt
Add before cooking:
- 1 32 oz box beef broth
- 1 cup water
- 1.5 lbs russet potatoes, peeled and cubed small (optional)
Add during last 30 minutes:
- 2 cups peas (optional)
- 1.5 Tb cornstarch add more for additional thickness
Instructions
Option #1 (preferred method):
- Thaw bag #1 with meat and onions (or cook fresh). Saute in 1 Tb olive oil in a pan or on “saute” setting of a digital pressure cooker until meat is seared.
- Place in crockpot on low or turn pressure cooker to stew or soup setting. Add bag #2, beef broth, water, and optional potatoes to sauteed meat and cook in crockpot on low for 8-10 hours or in a pressure cooker for 20 minutes. Allow to naturally release in pressure for 10 minutes and then quick release.
- Turn pressure cooker to “saute” setting and crockpot on “high.” Add cornstarch and optional peas. Allow to warm and thicken, adding more cornstarch if desired. Serve alongside a salad and warm bread.
Option #2:
- Skip the saute instructions and place both bags in crockpot or pressure cooker along with the beef broth, water, and optional potatoes. Follow instructions 2-3 above.
Hidden Veggie Meatloaf
Your kids will have no idea that you are sneaking some veggies into their diet. The flavors infuse together to make this the most tender, moist meatloaf you will ever eat! Serve with a simple baked potato or alongside cheesy scalloped potatoes for a special treat.
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Here is the Recipe for Hidden Veggie Meatloaf:
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Hidden Veggie Meatloaf
Ingredients
- 2 lbs ground beef 80/20 or 90/10 fat content
- 1 cup fresh carrot, minced in food processor
- 2 Tb dried minced onion
- 3 tsp fresh minced garlic
- 2 Tb dry parsley
- 1 1/4 cup breadcrumbs
- 3 Tb ketchup
- 1.5 tsp salt
- 3/4 tsp pepper
- 8 oz can tomato sauce (do not mix into meatloaf)
Instructions
If freezing:
- Mix all ingredients together (except the can of tomato sauce). Form into a loaf and freeze in a gallon freezer bag.
- When ready to cook, place frozen meatloaf into the crockpot. Pour sauce over the top and cook on low 7 hours. Finish off in the oven for an additional 30 minutes at 400 degrees. (The oven step isn’t essential but it crispies up the outside and makes it awesome!)
If eating right away:
- Mix all ingredients together (except the can of tomato sauce) and form into a loaf.
- Place in crockpot and cook on low 6-7 hours or oven for 50 minutes at 400 degrees, pouring the tomato sauce on top before cooking. If using the crockpot, finish off in the oven at 400 for an additional 30 minutes to crisp up the edges of the meatloaf.
Chicken and Wild Rice Bake
This meal comes together so quickly, especially when the chicken is already frozen in the marinade. Toss it into the oven or stick it on the grill during those cool fall nights where you just don’t want to think about dinner.
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Here is the Recipe for Chicken and Wild Rice Bake:
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Chicken and Wild Rice Bake
Ingredients
Bag #1:
- 2 lbs Chicken tenderloins (frozen or fresh)
- 2 Tbs lemon juice
- 2 tsp dijon mustard
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- 1/2 cup extra virgin olive oil
Bag #2:
- 1/2 cup chopped onion (can use frozen)
- 2 stalks celery, chopped
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- 1/2 tsp salt
- 2 cups uncooked brown rice
- 2 Tbs uncoooked wild rice
Add when cooking:
- 32 oz Chicken broth or water (1 carton or 2 cans)
- 1/2 cup fresh chopped mushrooms (optional)
Instructions
If freezing:
- Combine ingredients in bag #1, massage, and seal. Combine ingredients in bag #2, massage, and seal.
- When ready to cook, thaw bag #1 and allow to marinate in the refrigerator for 30 minutes to 12 hours.
- Preheat oven to 375 degrees. Spray 9×13 pan with cooking spray. Combine bag #2 with mushrooms (optional), and chicken broth and pour into 9×13 pan and cover with foil. Place in oven and cook for 1 hour. Remove the foil and add the chicken. Cook for an additional 30 minutes or until rice is tender and juices of the chicken run clear.
- If desired you can cook the chicken on the grill, turning after 5 minutes on each side, instead of adding to the rice in the oven. Instead of cooking rice in the oven, it can also be cooked in a pressure cooker on “rice” setting on high for 25 minutes, natural release for 10 minutes and then quick release.
If eating right away:
- Skip step #1 on the above instructions and follow through to the end.
Lime Two Bean White Chicken Chili
This chili comes together so quickly, especially if it is frozen ahead of time. It is the perfect fall meal for those sick little tummies. The Mexican spices and lime add a zip and the beans give it variety.
Some of the best toppings for this white chicken chili is cilantro, sour cream, avocado, limes and a side of salty tortilla chips.
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Here is the Recipe for Lime Two Bean White Chicken Chili:
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Lime Two-bean White Chicken Chili
Ingredients
Combine in gallon size freezer bag:
- 1 lb Boneless, skinless chicken breasts 2-3 small breasts
- 1 cup onion, diced can use frozen
- 1 15oz can Great northern beans (rinsed and drained)
- 1 15oz can Black beans (rinsed and drained)
- 1 4oz can green chilis
- 1 Tb minced garlic
- 2 tsp cumin
- 1 tsp oregano
- 1/2 tsp salt
- 2 Tb lime juice
- 1/2 cup fresh chopped cilantro or 1/4 cup dried
Add when ready to cook:
- 32oz Box Chicken broth (or 2 cans)
Add after cooking:
- 1 Tb lime juice
- 1/2 block cream cheese, cubed (optional)
Instructions
If freezing:
- Add all ingredients to bag, remove air, and freeze.
- When ready to cook add chicken broth and bag ingredients to crockpot. Cook on low 8 hours or on high 4-5 hours. Shred chicken and add additional lime juice and cubed cream cheese if desired. Mix to combine.
- Serve with cheese, sour cream, guacamole, and chips.
If eating right away:
- Skip step number one above and follow through to the end.
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