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Close-up of a neatly arranged selection of 20 make-ahead freezer dinners on a grey plate.

20 Make-Ahead Freezer Dinners for Busy Moms

Effortlessly prepare and freeze delicious dinners in advance to save time on busy days. These versatile recipes can be baked or cooked in a slow cooker for convenient, flavorful meals.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: dinner
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Meat and Vegetables
  • 2 lbs bone-in chicken pieces thighs, breasts, and/or drumsticks
  • 1 pound baby red potatoes leave whole if small, cut larger in half
  • ½ pound carrots peeled and sliced or whole baby carrots
  • 1 unit onion chopped into large chunks
  • 1 tablespoon olive oil
  • ½ teaspoon minced dried onion
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ½ teaspoon minced dried garlic
  • ½ teaspoon salt
  • 4 pieces boneless skinless chicken breasts
  • 2 units bell peppers
  • 1 small onion diced
  • 2 tablespoons olive oil
  • 3 tablespoons lime juice or apple cider vinegar
  • 1 tablespoon taco seasoning or 1/2 teaspoon each of chili powder, paprika, cumin
Tortillas and Toppings
  • to taste toppings (sour cream, avocado, cheese, guacamole, salsa)
Pasta and Sauce
  • 16 ounces pasta of your choice
  • 4 tablespoons butter
  • 4 cloves garlic finely minced
  • ½ tablespoon dried basil
  • 8 ounces cream cheese softened and cubed
  • 8 ounces sun-dried tomatoes rinsed, drained, chopped
  • 2 cups milk
  • 8 ounces parmesan cheese grated
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt more to taste if needed
  • 1 pound chicken, cooked and cubed or use shredded rotisserie chicken

Method
 

  1. Divide chicken and vegetables into two greased 8×8 pans or one 9×13 pan, drizzle with oil, sprinkle herbs and salt, toss, cover, and freeze.
  2. Thaw overnight, then bake at 375°F (190°C) for 60 minutes until cooked through and tender.
  3. For slow cooker, place all ingredients in a bag, freeze, then thaw and cook on low for 6-8 hours. Shred chicken and serve with tortillas and toppings.
  4. Cook cubed chicken or shredded rotisserie chicken in a skillet until 165°F, then cool.
  5. Cook pasta according to package, drain, and set aside. Prepare sauce by melting butter with milk, cream cheese, parmesan, garlic, and spices until smooth.
  6. Divide noodles and chicken into two 9×9 pans, add sun-dried tomatoes, pour sauce, and stir to combine.

Notes

Use leftovers creatively by customizing toppings and sides for variety.