5 Freezer Meals You Can Prep in One Sunday Afternoon

A few hours on a Sunday can buy you a whole week of easy dinners. These five freezer meals are simple to prep, freeze well, and don’t need any special equipment. Set aside about two to three hours, put on a podcast, and knock them all out at once.

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Before You Start

• Label every bag or container with the meal name and the date
• Lay flat bags flat in the freezer until frozen, then you can stack them upright to save space
• Most of these keep well in the freezer for up to 3 months

1. Freezer Burritos

What you need:

• 1 lb ground beef or shredded chicken, cooked and seasoned with taco seasoning
• 1 can black beans, drained
• 1 cup cooked rice
• 1 cup shredded cheese
• Large flour tortillas

Prep steps:

1. Lay out a tortilla and add a scoop of meat, beans, rice, and cheese.
2. Fold into a burrito, tucking in the sides tightly.
3. Wrap each burrito individually in foil or plastic wrap.
4. Place all wrapped burritos in a large freezer bag.

To cook later: Unwrap and microwave for 3 to 4 minutes, or bake at 350°F for about 25 minutes if frozen.

2. Chicken and Veggie Freezer Bags (for the slow cooker)

What you need:

• 2 lbs boneless chicken breasts or thighs
• 2 cups mixed vegetables (carrots, potatoes, green beans)
• 1 cup chicken broth
• 1 packet Italian seasoning or your favorite blend

Prep steps:

1. Add the chicken, vegetables, broth, and seasoning directly into a large freezer bag.
2. Squeeze out excess air, seal, and lay flat in the freezer.

To cook later: Dump the frozen contents straight into a slow cooker on low for 6 to 8 hours, no need to thaw first.

3. Meatballs (Freeze Raw or Cooked)

What you need:

• 2 lbs ground beef or turkey
• 1 cup breadcrumbs
• 2 eggs
• 1/2 cup grated parmesan
• 2 teaspoons garlic powder
• Salt and pepper

Prep steps:

1. Mix all ingredients together in a large bowl.
2. Roll into golf ball-sized meatballs.
3. Freeze in a single layer on a baking sheet for about 2 hours, then transfer to a freezer bag once firm. This keeps them from sticking together.

To cook later: Bake from frozen at 400°F for about 25 minutes, or simmer directly in sauce until cooked through.

4. Breakfast Burritos

What you need:

• 8 eggs, scrambled
• 1 cup cooked breakfast sausage or bacon, crumbled
• 1 cup shredded cheese
• 1 cup hash browns, cooked
• Small flour tortillas

Prep steps:

1. Scramble the eggs and let them cool slightly.
2. Fill each tortilla with eggs, meat, cheese, and hash browns.
3. Wrap tightly in foil, then place in a freezer bag.

To cook later: Unwrap, wrap in a paper towel, and microwave for 2 to 3 minutes.

5. Soup in a Bag

What you need:

• 2 cups shredded chicken or cooked ground beef
• 2 cups mixed vegetables
• 1 diced onion
• Your favorite soup seasoning blend
• 4 cups broth (add fresh when cooking, not into the freezer bag)

Prep steps:

1. Add the chicken or beef, vegetables, onion, and seasoning into a large freezer bag. Leave the broth out for now.
2. Seal and lay flat in the freezer.

To cook later: Dump the frozen contents into a pot, add the broth, and simmer for 20 to 30 minutes until heated through and vegetables are tender.

Joi’s Tip

Prep these in this order: start with anything raw that needs mixing (meatballs), then move to anything requiring cooked components (burritos, soup bags), so you’re not constantly switching between raw and cooked stations. It cuts your prep time down significantly.

Five meals, one afternoon, a whole week of dinners you don’t have to think about.

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