When the kids go back to school dinnertime becomes my nemesis. Time is scarce. It’s a race to get everything done before the kids get home at 3:00. Then there’s homework, extracurricular activities, and sports that give me the runaround. I’m lucky if my kids get a shower and in bed at a decent hour most days. However, this was before I started utilizing my secret weapon: FREEZER MEALS. My freezer meals made easy series was inspired by the chaos that comes with the school year and I would love to share this secret weapon with you!
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All of my freezer meals are made in a group that meets every few months during the school year. Freezer meals should not be made alone…it’s way more fun and a LOT cheaper with friends! In less than two hours we have made a record number of 350 meals with 35 of us taking away 10 different meals to our families for under $100!
Impossible right?!
You honestly have to see it to believe it. They are my absolute favorite nights as they provide the social outlet that I need and the healthy meals that my family needs for those busy school nights. In a few weeks, I will be holding my first freezer meal night of the school year and you will have the inside scoop!
By the end of this 5 part series, you will have all of the recipes and knowledge you need to throw your own freezer meal night and take the chaos out of your school year. Until then, try out these 4 kid-approved back to school freezer meals on your kids. Each of them can be made as a freezer meal or served right away.
No more gagging and plugged noses, I promise!
Kid friendly freezer meals will save your sanity and your time!
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Green Chili Enchilada Soup
Ingredients
- 1.5 lbs Boneless skinless chicken breasts About 2 large breasts
- 2 tbsp cumin
- 1 tbsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 3 tbsp dried cilantro or 1/2 bunch fresh
- One 15 oz can black beans
- One 15 oz can corn
- Two 15 oz cans Green chili enchilada sauce or one 29 oz can
- One 4 oz can diced green chilis
Add when ready to cook (do not add into freezer bag)
- 32 oz Box chicken broth
- 3/4 cup instant rice (uncooked) or 1.5 cups left over cooked rice
- 1 block Neufchâtel cream cheese chopped in cubes
- 3/4 cup water
Garnish with
- shredded cheese
- homemade guacamole
- sour cream
- tortilla chips
Instructions
Freezer meal instructions
- Combine chicken, canned ingredients, and spices together in gallon freezer bag. Squeeze out any excess air. Freeze.
- When ready to eat, dump freezer meal into the slow cooker along with the chicken broth and water. Cook for 4-5 hours on high or 8 hours on low.
- During the last 30 minutes, shred chicken breasts and replace in the slow cooker along with rice and chopped up Neufchatel cream cheese. Turn crockpot to high and stir to melt. Make sure rice is cooked through and serve with garnish choices.
If eating right away
- Combine everything into crockpot except rice and cream cheese. Follow directions 2-3 above.
Pressure cooker instructions
- Combine everything into pressure cooker except rice and cream cheese. Cook on low in "poultry" setting for 25 minutes. Quick release.
- Turn pressure cooker to "saute". Remove chicken, shred, and replace in cooker. Add rice and cream cheese. Cook for an additional 20 minutes on saute while stirring to melt the cream cheese. Make sure rice is cooked through. Serve with garnish choices.
Crunchy Creamy Chicken Taquitos
Ingredients
- 1/3 cup Neufchâtel cream cheese (3 ounces)
- 1/2 cup green verde salsa
- 1 tbsp fresh lime juice
- 1/2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 3 T fresh cilantro (or 2 T dried)
- 2 tbsp chopped green onion
- 2 cups cooked, shredded chicken (or canned)
- 1 cup shredded pepper jack cheese
- One 15 oz can black beans
- One 4 oz can diced green chilis
- 1 pkg flour tortillas (20 pack)
Instructions
Freezer meal instructions
- Combine all ingredients for filling in a bowl. Place 2-3 tablespoons filling along the middle of the tortilla in a line, staying 1" away from all edges. Roll up tightly and place seam side down on a disposable tray. Freeze.
- When ready to bake, separate taquitos and place on baking sheet, seam side down. Bake at 425 degrees for 15-20 minutes until golden brown on edges and bubbly.
If eating right away
- Combine all ingredients for filling in a bowl. Place 2-3 tablespoons filling along the middle of the tortilla in a line, staying 1" away from all edges. Roll up tightly.
- Place seam side down on a baking sheet. Bake at 425 degrees for 15-20 minutes until golden brown on edges and bubbly.
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"Brinner" Winner Casserole
Ingredients
Combine in gallon bag or 9x13 disposable tray
- 3 bulbs green onion chopped
- 5 eggs beaten
- 16 oz carton of egg whites
- 1 cup small curd cottage cheese
- 2 cups shredded cheddar cheese
- 1/4 cup shredded parmessan cheese
- 1 1/2 cup frozen, loose packed, chopped spinach not frozen block
- salt and pepper to taste
Add before cooking
- 1 lb breakfast sausage browned on stovetop
Instructions
Freezer meal instructions
- Mix all ingredients except sausage. Pour into gallon size bag or disposable 9x13 tray and freeze.
- Thaw casserole overnight and brown sausage when ready to eat. Combine sausage with egg mixture and bake in 9x13 pan at 350 degrees for 50-60 minutes until firm in the middle.
If eating right away
- Brown sausage and mix with all ingredients. Pour into 9x13 pan.
- Bake at 350 degrees for 50-60 minutes until firm in the middle
Recipe adapted from my friend Amy at Amy Cunningham coaching.
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Sweet and Sour Pineapple Meatballs
Ingredients
Meatballs
- 2 lbs extra-lean ground beef
- 4 tbsp dehydrated onion flakes
- 3/4 tsp pepper
- 2 tsp salt
- 2 eggs beaten
- 1 cup bread crumbs (try whole wheat!)
Sauce
- 3/4 cup brown sugar packed
- 3 tbsp flour
- 1 cup water
- One 20 oz can Pineapple tidbits
- 4 tbsp low sodium soy sauce
Instructions
Freezer meal instructions
- Mix all ingredients for meatballs and form into balls. Place into a disposable tray, cover, and freeze. In a gallon freezer bag combine ingredients for the sauce. Freeze.
- When ready to cook brown meatballs in the oven on high broil for 5-7 minutes. Boil sauce ingredients.
- Combine meatballs and sauce in a pot on the stovetop and let simmer for 20 minutes, stirring often. OR place in slow cooker and cook on low for 4-5 hours or high for 2-3 hours.
If eating right away
- Mix all ingredients for meatballs and form into balls. Boil sauce ingredients on the stovetop. When it comes to a boil, combine meatballs and sauce in a large pot on the stovetop and simmer for 20 minutes on low, stirring often.
- OR place browned meatballs and sauce in slow cooker and cook on low for 4-5 hours or high for 2-3 hours.
I honestly don’t know how I survived the school year before I had these. It is so nice to know that there is a meal that my kids love in the freezer, waiting to be eaten. On those days where I just went grocery shopping, cleaned all of the bathrooms, and mopped the floor…. or sat on the couch and watched Daniel Tiger with my toddler all day. These meals are gold!
Hello! I am Camille, a wife, mother of four, Disney obsessed, certified teacher, and reality optimist. Motherhood comes with its ups and downs, and I hope while you’re here you’ll find something that makes your #momlife easier!
