4 No Cook Freezer Meals Week 1

Ok friend, if this is your first introduction to No-Cook Freezer Meals, get ready to have your life changed forever! If you already know about and love No-Cook Freezer Meals, then still get ready to have your life changed forever because I bet you’ve never tasted or prepared them like this! I have gone on a 3 month hunt for the best Freezer Meal recipes online and from my own creation. The result is 4 weeks of 4 No-Cook Freezer Meals that are sure to get you and your family excited for dinner!

Each of these recipes meets my 3 standards of awesomeness: 1- They must be delicious! 2- They must be so easy you could cry! And 3- They must be cheap!

The recipes are all meant to be shopped for and prepared to be doubled! So instead of just making one of each meal, you’re going to make TWO. One you will cook and eat that week of course. And the other is yours to do as you please! You can give it as a gift to a family with a new baby, save it in an extra freezer for an emergency meal, or heck you can make it again the same week! My personal favorite is to save up all the extra meals and then basically get to skip an entire month of meal shopping and prepping! Also, because I’m no professional chef (hence my quest for the easiest no-cook meals in existence), I honestly never think about buying carrots in terms of lbs or cans in terms of ounces. I included some exact measurements, but I much prefer a more laid back approach to these delicious meals. That being said, don’t take the recipe too seriously if you don’t want to. Basically, if the recipe calls for 1lb of something, just get a big bag and eyeball what looks right. Like if you’d rather think in terms of “one big can o’ tomatoes, two spoons’a garlic, half a’ block of ground beef, etc” just go for it! These meals are hard to mess up. The second week I made these, I added an onion to almost every meal just because I had a bag given to me. It was still delish!

Last note, the measurement of meat in each of these recipes is what I consider the “generous ideal” amount. But depending on how our budget is unfolding that month, I may stretch the meat reeeeeally thin and split one recipe’s amount of meat between two bags so that I can still double the meal without having to double the price of the meat. Honestly, even when I have stretched the meat, I’ve never really noticed. Ok, enough for the novel intro, let’s get down to the recipes! (Shopping list below–remember the shopping list is enough to prepare 2 of each recipe!)


Beef Roast & Carrots

Beef Roast & Carrots
In a gallon size freezer bag, dump and freeze the following:

  • 2lb boneless beef chuck shoulder roast
  • 3-5 carrots (or half an Aldi bag of whole carrots) sliced into bite size rounds
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • *Seasonings: 1 packet McCormick Mesquite or 3 tbsp of your own favorite mix

Write the following steps on the freezer bag along with the name of the meal so you know exactly how to cook it when you’re ready to pull it out of the freezer.

  1. Thaw and cook on low for 6-8 hrs -OR- Cook from frozen for 9 hrs
  2. Optional: Add raw chopped potatoes to the crockpot once the meal is thawed. The potatoes are my favorite addition to this healthy comfort meal, but they do not freeze well unfortunately so I add them in the crockpot the morning of once the meal is good and thawed so everything cooks evenly.

Red Wine Zucchini Pasta

Red Wine Zucchini Pasta
In a gallon size freezer bag, dump and freeze the following:

  • 1/2 lb ground beef (KEY here is to mush & break up the ground beef really well while it’s raw before you freeze it with the meal. This helps it break down and separate with the other ingredients while cooking.)
  • 1-2 zucchini chopped into bite size pieces
  • 1/2 diced onion
  • 28 oz can diced tomatoes
  • 2 tbsp mince garlic
  • 1 cup red wine
  • *Seasonings: 1/2 tsp salt + 1/2 tsp pepper

Write the following steps on the freezer bag along with the name of the meal so you know exactly how to cook it when you’re ready to pull it out of the freezer.

  1. Thaw and cook on low for 6 hrs -OR- Cook from frozen for 8 hrs
  2. Before cooking, pour 2 jars of 24 oz tomato basil sauce into the crockpot with the freezer meal.
  3. Break up the meat along the way or once cooked if needed.
  4. Serve over pasta + sprinkle with parmesan cheese

Beef & Broccoli

Beef & Broccoli
In a gallon size freezer bag, dump and freeze the following:

  • 2 lbs sirloin tip steak (trim fat & slice if needed)
  • Optional: 3 tbsp corn starch sprinkled over the meat
  • 2 tbsp minced garlic
  • 2 tbsp brown sugar
  • 1/2 cup beef broth
  • 1/2 cup soy sauce
  • *Seasonings: 1 tbsp ground ginger + 1/2 tsp pepper

Write the following steps on the freezer bag along with the name of the meal so you know exactly how to cook it when you’re ready to pull it out of the freezer.

  1. Thaw and cook on low for 6 hrs -OR- Cook from frozen for 8 hrs
  2. Add 1 bag of frozen broccoli to the meat for the last 30 min of cooking -OR- I just microwave a steamer bag of broccoli florets from Aldi and stir them in with the meat when it’s done cooking.
  3. Serve over white rice + more soy sauce optional

Beef & Barley Stew

Beef & Barley Stew
In a gallon size freezer bag, dump and freeze the following:

  • 2 lbs chuck roast (cut into bite size pieces)
  • 3-5 carrots (or half an Aldi bag of whole carrots) sliced into bite size rounds
  • 3-5 celery ribs (or half an Aldi bag of whole celery stalk) sliced into bite size pieces
  • 1/2 yellow onion diced
  • 1/2 cup dry pearled barley
  • *Seasonings: 2 tsp thyme + 1 tsp rosemary + 1 bay leaf + 1/2 tsp salt + 1/4 tsp pepper

Write the following steps on the freezer bag along with the name of the meal so you know exactly how to cook it when you’re ready to pull it out of the freezer.

  1. Thaw freezer meal and cook on low for 6 hrs -OR- Cook from frozen for 8 hrs
  2. Before cooking, pour 64 oz beef broth in the crock pot with the freezer meal
  3. Remove Bay leaf

SHOPPING LIST – Prepares 2 of each meal (Remember, don’t be afraid to experiment with stretching the meat if your budget it really really tight–it will still be delicious and there’s lots of yummy goodness besides meat to carry the meal!) I also included where I personally buy each of these ingredients here in Tennessee. Most of these items are spices and regular pantry items you probably already have.

  • 1 box of gallon size ziplock bags (at least 8) | Aldi
  • Marker for writing on the bags | I have a ton of Sharpie’s already
  • 8 lb chuck roast | In bulk at Costco
  • 4 lb sirloin tip steak | In bulk at Costco
  • 1 lb ground beef | In bulk at Costco
  • White rice | Aldi
  • 1 bag Pearled Barley | Publix
  • 2 boxes pasta of choice | Aldi
  • 2 bags microwavable frozen broccoli florets | Aldi
  • 3-4 zucchini | Aldi or Publix
  • 2 bags of whole raw carrots | Aldi
  • 1 bag of whole raw celery stalk | Aldi
  • 2 yellow onions | Aldi
  • [Optional: 1 5lb bag of potatoes] | Aldi
  • 1 jar minced garlic | Aldi
  • 2 28 oz cans of diced tomatoes | Aldi
  • 2 24 oz jars of Tomato Basil sauce | Aldi
  • 5 32 oz boxes of beef broth (about 136 oz needed total) | Aldi
  • 1 bottle cheap red wine | Aldi
  • Soy Sauce | Aldi
  • Red Wine Vinegar | Aldi
  • Olive oil | Aldi
  • Brown Sugar | Aldi
  • Corn starch | Aldi
  • Dried Thyme | Aldi
  • Dried Rosemary | Aldi
  • Bay Leaf | Aldi
  • Salt | Aldi
  • Pepper | Aldi
  • Dried Ground Ginger | Publix
  • 1 Packet McCormick Mesquite seasoning
  • Parmesan cheese | Aldi

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