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Category Archives: Freezer cooking recipes

This is my favorite pulled beef barbecue.

1 (4lb) eye of round roast

1t salt

salt the roast and place in gallon size freezer bag

then mix together:

3 (8oz) cans tomato sauce

1 bottle chili sauce

1 med onion

1/2 cup white vinegar

1/4 cup light brown sugar

1/4 cup butter softened

1/4 cup lemon juice

2T worcestershire sauce

1/2 t dry mustard

1/2 t chili powder

1/2 t paprika

pour over meat and freeze up to 3 months

defrost in fridge, place in crock pot  and cook on low all day (8-10 hours)

shred meat with 2 forks and serve on buns

This is a great twist on the burger, you can even make the sauce ahead of time and freeze.  Just make sure you have buns or pita on hand for serving

serves 5 ( of course I always make a huge batch though)

Aioli sauce:

1/2 cup feta crumbled

2T mayo

2T plain yogurt

1/4 t black pepper

1 garlic clove minced

mix together and place in small freezer bag.  When you thaw it and are ready to serve, just cut off the corner of the bag and squeeze sauce on to the burger!


1lb ground beef

2/3 cup breadcrumbs

1/3 chopped jarred roasted red peppers

1/4 cup chopped parsley

1t oregano

1/4 t salt

1/4 t black pepper

1 (10 oz) pk frozen chopped spinach, thawed, squeezed and drained

1 egg

2 cloves minced garlic

Mix together and form into patties, freeze for up to 3 months.

defrost in fridge, grill and serve with sauce on a bun or pita

This is a great one if you buy the large pack of tenderloin and make a bunch at once

this recipe serves 4

Combine in food processor:

2 cups chopped green onions

1/2 cup chopped onion

2T white vinegar

1T soy sauce

1T canola oil

2t kosher salt

2t thyme sprigs

2t brown sugar

2t ginger

1t allspice

1/4 t nutmeg

1/4 t black pepper

1/8 t cinnamon

2 garlic cloves ninced

1-4 scotch bonnet or habanero peppers chopped

blend to a puree and pour over 1 (1 1/2 lb) pork tenderloin in gallon size freezer bag

freeze up to 3 months

defrost in fridge, and grill 8 min on each side or till meat thermometer reads 160 (slightly pink)

This is my favorite way to eat sweet potatoes, and the recipe calls for regular potatoes as well, which makes my hubby happy!

You can make a huge batch, fill your grill, then fill your freezer!

2t paprika

1t kosher salt

1t black pepper

1/2 t garlic powder

1/2 t onion powder

1/2 t chili powder

1 t olive oil

mix together and toss over

2 baking potatoes washed and cut into wedges

2 sweet potatoes washed and cut into wedges

grill potatoes about 18 min till sweet potatoes are tender, remove sweet potatoes, and continue cooking potatoes 6 more min. or till tender

Cool and freeze in freezer bag

defrost in fridge and reheat in oven at 350 till hot

I know, it may sound strange, but believe me, folks will lick their plates!

6 boneless skinless chicken breasts

mix together:

1t salt

1t onion powder

1t garlic powder

1t paprika

1t chipolte chile powder (found at meijer)

Rub over chicken and place in gallon size freezer bag

Sauce: (you can make this in advance and freeze it,or make it about 1 hour before serving..warning, the longer the flavors are together, the hotter they get!)

1/2 cup mayo (you may use light if you wish)

1/3 cup whilte vinegar

1T coarsely ground black pepper

1/2 t red pepper flakes ( or ground red pepper if you like it hotter)

1 1/2 t fresh lemon juice

dash of salt

place in freezer for up to 3 months

defrost chicken in fridge, grill and serve with sauce

This is a family favorite, I discovered this recipe when I was a nanny years ago.

When I make this I buy a whole pork loin and cut it into my own chops, for every 4-6 shops make 1 batch of the marinade.

6 pork chops

1 head garlic smashed

3T sugar

1/3 cup soy sauce

3T honey

3T rice wine

1T ginger

2t salt 1t black pepper

place pork chops in gallon size freezer bag, pour marinade over the meat, seal and freeze up to 3 months

defrost in fridge, remove meat from bag, throw away marinade and grill the chops.


Makes 6 serving ~ When I make this one I make 4 batches at once

2 1/2 cups ziti or penne

1/4 cup butter

1clove garlic 1/4 cup flour

1/2t salt

2 cups milk

1/2 t dijon mustard

2 cups shredded colby

1 cup cubed, cooked ham

1/3 cup parm cheese

Cook pasta to al dente (slightly underdone) and drain

Melt butter in a pan and add garlic to cook about 30 seconds.  Add flour and salt.  Cook at med heat till smooth and bubbly while whisking occasionally.  Gradually stir in milk, stir,heat to a boil. Boil 1 min. Stir in mustard and colby, remove from heat.

Stir in pasta and ham.

place in greased 9 by 13

sprinkle with parm

freeze up to 3 months

defrost in fridge, bake uncovered 20-25 min at 350


So, in the past I have not put a whole lot of effort toward the organization of school lunches. However, with three little ones starting this fall, expectations of yummy, healthy, and fun-filled sacks has made us think about becoming more intentional. After all, in the past I myself, being the loving mommy that I am, have prepared lunches for kiddos daily. This means getting out all the bread, choice fillings for the day, baggies, chips, veggies, extra snacks ect. Not to mention the chaos that sometimes erupts when I supply bowl, spoons, milk and evidently an unlimited amount of tasty cereal choices( or so it seems to our children whose eyes are much larger than their tummies at times) on the table for a quick breakfast. This has lead to a mess not to mention waste. My brilliant husband ( and I do not say that with sarcasm) said to me recently “what if we pre- measure the kids cereal for their breakfast” That question completely inspired me to completely transform the way we do lunches around here. My new found system my seem a bit to predictable, or complicated to some of you however, there are 6 cute little mouths to feed. We have done the math, that is about 100 sandwiches a month!!
In the past I have done different lunches every day for the kids, deciding daily what to pack and preparing it all each day. I have found that I waste a ton of time doing it this way.
Our new system is as follows:
We will have 2 lunch options each week, one for Mon., Wed. Fri., the other choice will be given on Tues. and Thurs.
For example one lunch choice could be
Ham and cheese croissant


homemade cereal barsjuice

the coordinating lunch would be
peanut butter on wheat
cheese popcorn
string cheese

homemade granola bars

Now to prep the food, we got the kiddos involved in the process and they loved it. At the start of the line was Gavin(7) he placed the two slices of bread on a small board, and spread one side with jam, then it slid to Jaiden (5),who spread the other side with peanut butter, then on to Maddison(8) who cut and packaged the sandwich. On the opposite side of the table Levi(3) was scooping snacks such as white cheddar popcorn or corn chips into one cup measurements and bagging them, and giving them to Zoe(2) who then put them into snack bins for our cupboards. We then freeze the sandwiches. This weekend we froze 50 meat and cheese sandwiches and 30 peanut butter and jam. That will save tons of time while packing, I also have found that if I just tell myself ahead of time what snacks go with what meal, I waste less time packing. (I use this principle with dinner planning which I do a month in advance as well, I will write about that later) This process only took about one hour for us to do all together.
I do try to be creative with the lunch choices, so we include wraps, filled with veggie cream cheese and lunch meat, and salads. Also warm meals like tacos or pizza, my kids have access to a microwave during lunch.
Our kids attend a “sugar-free” school, so we try to come up with healthy snacks that the kids will enjoy. I love that they never beg for super fatty, sugar-filled treats, because they know they are not allowed to have them at school. We have done a lot of home-made granola bars and home made cereal bars with cheerios and dried cherries ect.

As for breakfast, we will pre-package a “Hill kiddo” sized portion of cereal in plastic bowls with lids.( you can purchase these at gordon food service for about 10.00 for 50, they are deli containers ) Then our little cuties can pick one bowl of choice and pour their milk in and less waste, less mess!

I hope that this has been helpful in your meal prep. We are just excited about being on top of the 100+ lunches we will make this month.  Blessing to you an your family this school year, may you be intentional in what you do for Christ this school year!