Around My Family Table

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TO FILE » how to » Freezer Meal Packets

By Wendy O'Neal 21 Comments

Freezer Meal Packets

This post may contain affiliate links. Please read my disclosure.

I realized that I’ve never shared how I make my freezer meal packets! It’s one reason I started AMFT, to share with my friends how I make my freezer packets. They are always hounding me to share the details with them.

For under $200, I made 14 suppers, 20 breakfasts, 5 lunches, and 20 smoothie packets. And it took under 3 hours.

I know this is all the rage now…freezer crockpot meals…but I don’t just put together the ingredients for what goes in the slow cooker or on the grill. I make complete meal packets. It really makes putting a weeknight supper on the table FAST! I know my family is so busy (with scouts, martial arts, piano, tutoring, and more) that having time to put together a meal can be challenging.

I love knowing that when I pull one of my packets out of the freezer that it has everything I need in it. Why go to all this effort? There have been too many times when I had a partial meal kit in the freezer and just needed to add a loaf of french bread, a head of broccoli, or whatever. Then life happens and I don’t get to the store…then I can’t make my meal so we end up eating sandwiches or going out.

Here are a few recipes that are perfect in the slow cooker (Note: these serve a family of 4…2 adults and 2 young kids):

Sweedish Meatballs
20-25 frozen meatballs (about 1 inch sized)
1 bottle chili sauce
2 tbls brown sugar
1 can cranberry sauce
prepared mashed potates (enough for 4 servings)

Place first 4 ingredients in a zip top bag. Place prepared mashed potatoes in a second bag. Put first bag inside the second. Label and freeze.

Day of: Dump meatball bag into slow cooker and cook on low for 3-4 hours. Reheat mashed potatoes.

 

BBQ Chicken Legs
16 chicken legs
1 white onion, sliced
1 bottle BBQ sauce
1 head broccoli

Divide equally into 2 bags the first 3 ingredients. Wash and cut broccoli off the stem. Place broccoli  equally into 2 smaller bags. Place small bags inside larger bags. Label and freeze.

Day of: Dump chicken into slow cooker and cook on high for 4-6 hours. Steam or roast broccoli.

 

Sausage & Peppers
8 Italian Sausages, cut in half
2 green bell peppers, chunked
1 red bell pepper, chunked
1 large red onion, chunked
4 cloves garlic, minced (about 2 tsps total)
2 cans diced tomatoes
2 tbls Italian seasoning
1 loaf french bread
2 cups mozzarella cheese

Split first 7 ingredients equally into 2 gallon freezer bags. Cut french bread in half and place into 2 smaller quart sized bags. Split cheese and place in two small bags as well. Put bread and cheese bags into the larger bag. Label and Freeze.

Day of: Cook sausage and pepper in slow cooker for 6 hours. Serve with warmed bread and cheese.

 

Savory Chicken
6 chicken breasts
2 cans stewed tomatoes
1 large white onion, sliced
4 cloves garlic, minced (about 2 tsps total)
1 1/2 cups chicken broth
2 bay leaves
1 tsp Italian seasoning
salt & pepper
3-4 cups broccoli, washed and cut
2 cups rice, uncooked

Split all ingredients equally (except broccoli and rice) into 2 gallon freezer bags. Place broccoli equally in 2 quart sized freezer bags. Divide rice equally into 2 quart bags. Place a broccoli and rice bag into each of the chicken bags. Label and freeze.

Day of: Cook chicken on low in slow cooker for 6-8 hours. Add broccoli during last 30 minutes. Cook rice. Remove bay leaf before serving.

 

Teriyaki Chicken
1 lb bag of baby carrots
1 red onion, chunked
2 cans of pineapple chunks, undrained
4 cloves garlic, minced (about 2 tsps total)
6 chicken breasts
1 cup Teriyaki sauce
2 cups rice, uncooked

Split ingredients into 2 gallon freezer bags (except rice). Split rice into 2 quart sized bags. Place one rice bag into each chicken bag. Label and freeze.

Day of: Cook chicken on low for 6-8 hours (additional liquid may be needed). Prepare rice.
Chicken Cacciatore
6 chicken breasts
1 large package sliced mushrooms
2-6 oz cans tomato paste
2 tbl Italian seasoning
4 cloves garlic, minced (about 2 tsps total)
2 cups chicken broth
egg noodles

Split ingredients (except noodles) into 2 gallon freezer bags. Freeze and label. (Note: I don’t add the egg noodles to this one, because they would get broken, but I do make sure to buy them when I am getting ready to make these).

Day of: Cook on low 6-8 hours (additional liquid may be needed). Cook noodles.

Filed Under: how to, slow cooker

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Comments

  1. Kristin says

    June 17, 2014 at 2:02 pm

    Could you use chicken breast that are already frozen or would that not soak up all the “good” stuff?

    Reply
    • Wendy O'Neal says

      June 17, 2014 at 2:50 pm

      I’m sure you could. I don’t think it would change anything. 🙂

      Reply
  2. Laura O in AK says

    August 24, 2012 at 12:12 pm

    I need to get back to doing this! My sister used to work for Let’s Dish and would split some of her employee discounted meals with us. They basically do just like you’ve laid out. The boys loved the food and I loved the convenience.

    Reply
  3. Jody Holt says

    August 13, 2012 at 5:55 am

    It is nice to pack all the goodies inside the freezer. In this way, we can be able to organize everything inside the freezer. I love what you are doing.

    Reply
  4. Danijela says

    August 9, 2012 at 2:33 pm

    This is a wonderful idea Wendy. Thank you!

    Reply
  5. Shawn @ I Wash...You Dry says

    August 8, 2012 at 3:51 pm

    Love love love these Wendy!! Are you going to share your Breakfast and Lunch meals too?!?!? YUUUUUMMMM!!!!

    Reply
    • Wendy says

      August 8, 2012 at 4:07 pm

      Thanks Shawn! I will be sharing grilling packets, lunch packets, and breakfast packets in the upcoming weeks. 🙂

      Reply
  6. Erika @ Musings From a SAHM says

    August 8, 2012 at 11:59 am

    This is PERFECT, Wendy! Thank you soo much for sharing! I’ve been looking for something like this!

    Reply
    • Wendy says

      August 8, 2012 at 2:25 pm

      Glad you like it! I love doing this and using the meals on hectic days!

      Reply
  7. Kendra says

    August 8, 2012 at 7:56 am

    I make beans or rice in large batches and freeze them unseasoned in sandwich bags. One bag of rice is about the same as one can, maybe a bit more. Once bag of rice = four larger servings or six small. I also chunk up pounds of potatoes and roast them in olive oil, sea salt and pepper and freeze them in large storage bags. Then I have a choice of side dishes all ready to go. If I am ambitious I can make a crock pot of beans, and roast the potatoes while the rice is cooking, then divide them up to store all in the same day. But that has only happened once.

    Reply
  8. Janice says

    August 7, 2012 at 9:48 pm

    Seriously, Wendy, you rock. I am so doing this. With the multi-bag idea I could even make a meal with veggie and meat options.

    Reply
    • Wendy says

      August 7, 2012 at 11:01 pm

      Thanks Janice! The multi-bag idea is a life saver!!!

      Reply
  9. Ronni Keller says

    August 7, 2012 at 3:09 pm

    I think I need to start writing those down!!

    Reply
  10. Stacie says

    August 7, 2012 at 10:05 am

    Love this idea! Thanks for sharing your recipes, to come home after work and chop and prepare veggies is so much work, to have already ready to cook the morning of…love it!!!

    Reply
  11. Ellen Christian says

    August 7, 2012 at 8:56 am

    Great recipes! I keep meaning to try this but never get around to it.

    Reply
  12. Amber Edwards says

    August 7, 2012 at 8:43 am

    That is awesome! Most the time when I hear Frozen family meals, it’s usually, “make a big batch and then freeze the rest”. but yours is so different. You don’t cook yours before hand, which allows you to have an even bigger selection of recipes to choose from! I love this and will definitely be trying it in the future!

    Reply
  13. Nikki says

    August 7, 2012 at 8:06 am

    Thanks for all the meal ideas! I love the Savory Chicken one.

    Reply

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