Meal prepping doesn’t have to be a chore, especially when you’ve got recipes that freeze like a dream and taste amazing when reheated.
Here are five crowd-pleasers perfect for making big batches and stashing away for later.
Each comes with a list of ingredients, easy-to-follow steps, and a little chef’s tip to make your life even easier.
One-Day Prep: 5 Freezer Meals For A Whole Month
Ditch the daily dinner stress!
Spend one day in the kitchen and walk away with a month’s worth of ready-to-go meals.
Less cooking, more living.
Also, here’s a handy table with each dish’s prep time, cook time, and servings.
| Dish Name | Prep Time | Cook Time | Serves |
| 1. Homemade Sausage Egg & Cheese Biscuits | 10 min | 15 min | 4 |
| 2. Beef Fajitas | 15 min | 20 min | 4 |
| 3. Spaghetti Sauce | 10 min | 45 min | 6 |
| 4. Chicken Pot Pie | 20 min | 40 min | 6 |
| 5. Darn Good Chili | 15 min | 1 hr | 8 |
Recipe 1 – Homemade Sausage Egg & Cheese Biscuits
Rise and shine with these grab-and-go biscuits that make mornings a breeze!
Ingredients
- 12 pre-made biscuits (store-bought or your favourite homemade recipe)
- 12 breakfast sausage patties
- 12 large eggs
- 12 slices of cheddar cheese
- Salt and pepper to taste
- Cooking spray or a dab of butter for greasing
Instructions
Step 1: Preheat your oven to 350°F (175°C) and lightly grease a muffin tin with cooking spray or butter.
Step 2: Crack one egg into each muffin cup, sprinkle with a pinch of salt and pepper, and pop them in the oven for 12-15 minutes until set.
Step 3: While the eggs bake, heat a skillet over medium and cook the sausage patties for about 4-5 minutes per side until they’re golden and juicy.
Step 4: Slice your biscuits in half like little breakfast sandwiches waiting to happen.
Step 5: Layer each bottom half with a cooked egg, a sausage patty, and a slice of cheese, then cap it with the top half.
Step 6: Wrap each biscuit sandwich snugly in plastic wrap or foil, toss them into a big freezer bag, slap a date on it, and freeze them for up to a month.
Chef’s Tip: Sneak a dash of hot sauce or a sprinkle of fresh chives into the eggs before baking for a flavour boost that’ll wake up your taste buds.
Recipe 2 – Beef Fajitas
Turn up the heat with these sizzling fajitas you can prep now and enjoy later!
Ingredients
- 2 lbs (900g) flank steak or sirloin, sliced thin
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 3 tablespoons olive oil
- 2 tablespoons fajita seasoning (store-bought or homemade)
- Juice of 1 lime
- Tortillas (for serving later)
Instructions
Step 1: Grab a big bowl and toss together the sliced beef, bell peppers, onion, olive oil, fajita seasoning, and lime juice. Give it a good mix so everything’s coated.
Step 2: Split the mixture into freezer-safe bags or containers, squeeze out as much air as possible, label it with the date, and store it in the freezer.
Chef’s Tip: Let the beef soak in the seasoning and lime juice for 30 minutes before freezing; it’ll taste like you marinated it fresh, even weeks later.
Recipe 3 – Spaghetti Sauce
This sauce is your ticket to easy dinners; freeze it and pull it out whenever pasta calls!
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 lbs (900g) ground beef or Italian sausage
- 2 cans (28 oz each) of crushed tomatoes
- 1 can (6 oz) tomato paste
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
Step 1: Heat the olive oil in a big pot over medium, then toss in the onion and garlic. Cook them until they’re soft and smell amazing, about 3-4 minutes.
Step 2: Add the ground beef or sausage and cook it up, breaking it apart with a spoon until it’s browned and happy.
Step 3: Stir in the crushed tomatoes, tomato paste, basil, oregano, sugar, salt, and pepper. Let it simmer for 20-30 minutes, stirring it here and there as it thickens.
Step 4: Cool the sauce completely, divide it into freezer-safe containers or bags, label it with the date, and freeze.
Chef’s Tip: Splash in red wine while it simmers. It adds a rich, cosy flavour that makes you feel like a pro.
Recipe 4 – Chicken Pot Pie
Nothing beats a warm, flaky pot pie from the freezer to your table!
Ingredients
- 2 pre-made pie crusts (store-bought or homemade)
- 2 cups cooked chicken, diced
- 1 cup frozen peas and carrots
- 1 cup frozen corn
- 1 small onion, diced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 ½ cups chicken broth
- ½ cup milk
- Salt and pepper to taste
Instructions
Step 1: Preheat your oven to 375°F (190°C) and line a pie dish with one pie crust. Get it nice and snug.
Step 2: Melt the butter in a big skillet over medium heat, add the onion, and cook until it’s soft about 3 minutes.
Step 3: Stir in the flour and cook for a minute, then slowly whisk in the chicken broth and milk until it thickens, about 3-4 minutes.
Step 4: Add the chicken, peas, carrots, corn, salt, and pepper to the skillet, stirring it into a cosy filling.
Step 5: Pour that goodness into the pie crust, top it with the second crust, crimp the edges to seal, and cut a few slits on top to let steam escape.
Step 6: Wrap the whole pie tight in plastic wrap and foil, label it with the date, and freeze it for later.
Chef’s Tip: Mix fresh veggies like green beans or mushrooms with frozen ones for extra texture and flavour.
Recipe 5 – Darn Good Chili
This chilli’s so tasty, you’ll want to make a vat and freeze it for chilly nights!
Ingredients
- 2 lbs (900g) ground beef or turkey
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
Step 1: In a big pot over medium heat, cook the ground beef or turkey until it’s browned. Drain off any extra fat so it’s not greasy.
Step 2: Toss in the onion and garlic, cooking until they soften and fill your kitchen with that tempting smell, about 3-4 minutes.
Step 3: Stir in the kidney beans, black beans, diced tomatoes, tomato paste, chilli powder, cumin, smoked paprika, salt, and pepper. Mix it all for 20-30 minutes.
Step 4: Let the chilli cool down completely, then scoop it into freezer-safe containers or bags, label it with the date, and freeze.
Chef’s Tip: Cool the chilli before freezing. It keeps ice crystals away and makes reheating smoother.
