The Freezer Meal Club (2026)

05/01/2023

I have a new digital recipe plan in my Etsy shop. It includes 10 delicious soup, stew, & chili recipes. These are some of my all-time faves!

CREAMY TOMATO BASIL SOUP
CHICKEN WILD RICE SOUP
TEX MEX CHILI
LOADED POTATO SOUP
BUFFALO CHICKEN CHILI
ITALIAN SAUSAGE & KALE SOUP
BBQ CHICKEN CHILI
OLD TIME BEEF STEW
WHITE CHICKEN CHILI
BEEFY TOMATO & MINI PASTA SOUP

All of the recipes are at least 4-6 servings and can be made in the crockpot or Instant Pot. All recipes include freezer meal prep instructions (if you want to prep ahead of time and then thaw & dump) and cooking directions.

You can grab the plan here:
https://www.etsy.com/listing/1386595551/10-delicious-soup-stew-chili-recipes?click_key=353da95a015be67523eccd3da2e2bea654725c01%3A1386595551&click_sum=9c3acbba&ref=shop_home_active_1&clickFromShopCard=1&sts=1
Note: If you are a freezer meal club all access member, you can find this plan in the online Club Hub (main headquarters, monthly prep & freeze plans, January 2023 bundle).

04/01/2023

Tired of meal planning?

My "One Year of Make-Ahead Dinner Plans" Digital PDF Cookbook has an ENTIRE YEAR of dinners all planned out for you!

It includes:

>260 DINNER RECIPES
>52 WEEKLY DINNER PLANS WITH GROCERY LISTS (5 RECIPES A WEEK)
>A WEEKLY MEAL PLAN CALENDAR
>PREP & COOKING INSTRUCTIONS FOR EACH RECIPE

All of the recipes including freezer prep instructions so you can spend about an hour on the weekend and prep all of your meals for the week ahead. Or combine 2 weekly plans and prep 10 dinners for the next 2 weeks. Or just cook as you go!

Get more details here:
https://www.etsy.com/shop/thefreezermealclub

Note: this bundle is a "digital" plan only and includes (4) separate PDF downloads with 13 weeks of plans in each download for a total of 52 weeks. The PDF plans can be downloaded and saved to your computer. Please note this digital bundle includes approximately 300 pages of content.

30/10/2022

Hi all, here is the final recipe of the month. I hope you have enjoyed the 31 days of crocktober recipes! :)

Interested in more recipes? Check out some of the digital recipe/meal plans (PDF downloads) in my Etsy shop: https://www.etsy.com/shop/thefreezermealclub

Recipe #31: VEGETARIAN QUINOA CHILI
Serves 6

Quinoa makes a great meatless alternative in this chili but feel free to also add some cooked ground beef or ground turkey if desired.

Ingredients:

14.5 ounce can petite diced tomatoes, undrained
15 ounce can crushed tomatoes
10 ounce can diced tomatoes with green chilies, undrained
2 (15 oz) cans red kidney beans, drained and rinsed
15 ounce can black beans, drained and rinsed
1 cup corn (frozen or canned)
1 zucchini, diced into 1/4” pieces
1 green bell pepper, diced
1 jalapeno, seeded and diced (optional)
1 tablespoon chili powder
2 teaspoons garlic powder
1-1/2 teaspoons onion powder
1-1/2 teaspoons cumin
1-1/2 teaspoons salt
1 teaspoon brown sugar
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
3 cups vegetable broth
3/4 cup dry quinoa

Directions: Add all the ingredients to your crockpot and cook on low for 5-6 hours or until the quinoa is cooked well. You can add more vegetable broth to desired consistency if needed. Serve in bowls and garnish with your favorite chili toppings.

Notes: You could do a combo of quinoa and lentils in the recipe as well as add some diced celery and/or carrots.

30/10/2022

Recipe #29: BBQ COUNTRY STYLE RIBS
Serves 6

Ingredients:
3 lbs boneless country-style pork ribs
Salt, Pepper, Garlic Powder
1 onion, sliced thin
1/2 teaspoon garlic powder
1/3 cup brown sugar
1/2 cup unsweetened apple sauce
1-1/2 cups of your favorite BBQ sauce
Extra BBQ sauce for serving day

Directions: Season the pork with salt, pepper, and garlic powder and then place in the crockpot. Add the onion. In a medium bowl, whisk the garlic powder, brown sugar, apple sauce, and BBQ sauce together. Pour sauce into the crockpot. Cook on low for 6-8 hours or until the pork is tender and fall apart. Serve with extra BBQ sauce for dipping if desired. This pairs well with macaroni & cheese or potato salad and green beans.

Recipe #30: CHICKEN CORDON BLEU CASSEROLE
Serves 4-6

Ingredients:
2 lbs boneless, skinless chicken breasts, cut into bite size pieces
½ teaspoon garlic powder
½ teaspoon pepper
½ teaspoon dried parsley
8 ounces ham slices, cut into bite size pieces
10.5 ounce can cream of chicken with herbs
¼ cup low sodium chicken broth
6 ounces swiss or baby swiss cheese (shredded or sliced)
6 ounce box instant cornbread stuffing mix
¼ cup butter, melted

Directions: Season the cut chicken pieces with the garlic powder, pepper, and parsley and place the chicken in your crockpot. Add the ham pieces, can of soup, and chicken broth and stir everything together well. Sprinkle the chicken/ham mixture with the swiss cheese. Then, evenly sprinkle the dry stuffing mix on top and drizzle the melted butter evenly over the stuffing mix. Cook on low for 4-5 hours or until chicken is cooked through. This pairs well with green beans.

30/10/2022

Recipe #27: MEXICAN PORK BURRITO BOWLS
Serves 6

Ingredients:
2.5 lbs. boneless pork loin or shoulder roast
1 ounce package taco seasoning (or homemade seasoning)
16 ounces salsa
Juice of 1 lime
1 teaspoon garlic powder
1 teaspoon onion powder
15 ounce can pinto beans (or black beans), drained
15 ounce can corn, drained
Rice, cooked to package directions
Optional burrito bowl toppings (cheese, lettuce, avocado, sour cream, hot sauce, etc.)

Directions: Sprinkle the pork roast all over with the taco seasoning and place in the crockpot. Add the salsa, lime juice, garlic powder, onion powder, beans, and corn. Cook on low for 7-8 hours or until the pork is fork tender. Remove the pork and shred it and add it back to the crockpot and let simmer for 10-15 more minutes. Season with salt & pepper to taste. Serve the pork mixture in bowls over rice with your desired toppings.

Notes: you could also add bell peppers to this or jalapeno (for spice). I sometimes like to do a combo of orange juice and lime juice.

Recipe #28: EASY RANCH CHICKEN CHILI
Serves 4-6

Ingredients:
1.5 lbs. boneless skinless chicken breasts
2 (15.5 oz) cans Bush’s White Chili Beans, undrained
1 (15 oz) can Ranch Style Pinto Beans, undrained
10 ounce can diced tomatoes with green chilies
1 ounce package reduced sodium taco seasoning (or homemade taco seasoning)
1 ounce packet ranch seasoning mix (or homemade ranch seasoning mix)
1 cup chicken broth

Directions: Cook on low for 4-5 hours or until chicken is cooked through. Shred the chicken and stir well. Serve in bowls with desired chili toppings (cilantro, lime wedge, avocado, crushed tortilla chips, cheese, hot sauce, sour cream, etc.).

Notes: this makes a thicker-style chili. You can add more chicken broth to thin it out to your desired consistency if desired. Add a jalapeno for more spice. You can also add corn to this recipe. Add cream cheese for a creamy chili.

28/10/2022

Recipe #25: SWEET & SOUR MEATBALLS
Serves 4-6

Ingredients:
20 ounces frozen beef meatballs (or approx 25 homemade cooked meatballs)
1 red bell pepper, cut into 1⁄2” pieces
1 green bell pepper, cut into 1⁄2” pieces
15 ounce can pineapple chunks in 100% juice (not drained)
3⁄4 cup white vinegar
1⁄2 cup ketchup
3 tablespoons cornstarch
3 tablespoons reduced sodium soy sauce
1⁄2 cup dark brown sugar (or granulated sugar)
1 teaspoon garlic powder
1⁄4 teaspoon red pepper flakes (optional for a little kick)

Directions: Add the meatballs, bell peppers, and pineapple to your crockpot. In a medium bowl, whisk together the remaining ingredients. Pour the sauce into the crockpot and stir well. Cook on low for 4-5 hours or until the meatballs are hot and heated through.

Notes: This is great served over rice. This also makes a great party appetizer.

Recipe #26: RED PEPPER MEDITERRANEAN CHICKEN PASTA
Serves 5-6

Ingredients:
1-1/2 lbs boneless skinless chicken breasts
Salt, pepper, garlic powder
1/2 cup quartered artichoke hearts (drained)
1/2 cup kalamata olives
1 cup julienned roasted red bell peppers, divided
15 ounces tomato sauce
1 teaspoon oregano
1 teaspoon basil
1 teaspoon sugar
1/2 teaspoon red pepper flakes (or less if desired)
8 ounces cooked pasta (such as penne, rigatoni, rotini)
2-4 tablespoons feta cheese

Directions: Season the chicken breasts with some salt, pepper, and garlic powder. Add the chicken, artichokes, and olives to your crockpot. In a small blender or food processor, add the roasted bell peppers, tomato sauce, oregano, basil, sugar and red pepper flakes. Puree the sauce and add it to the crockpot with the chicken. Cook on low for 4-5 hours or until the chicken is cooked through. Shred the chicken with two forks and return it to the crockpot. Stir in the cooked pasta and feta cheese. Season with additional salt & pepper if needed. This pairs well with a Greek side salad.

Notes: you can use a gluten-free or whole wheat pasta if preferred.

28/10/2022

Recipe #23: BEEF BARLEY SOUP
Serves 4

Ingredients:
1 lb. beef for stew meat (or cut a chuck roast into 1” cubes)
1 onion, finely diced
4 carrots, peeled and chopped
2 ribs celery, diced
1 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1⁄2 teaspoon pepper
2 tablespoons tomato paste
1 tablespoon Worcestershire
4 cups beef broth
1⁄2 cup pearl barley, rinsed

Directions: Add all the ingredients to your crockpot. Stir well. Cook on low for 7-8 hours or until the beef and barley are tender. Season with additional salt & pepper if needed. This recipe can be doubled for larger families (or for leftovers). This pairs well with crusty sourdough bread.

Notes: You can add additional vegetables to this recipe if desired, such as diced potatoes, green beans, kale, etc.

Recipe #24: HONEY SRIRACHA SHREDDED CHICKEN
Serves 6

Ingredients:
2 lbs boneless skinless chicken breasts
1/2 cup sriracha (or 1/4 cup for less spice)
1/2 cup raw organic honey
1/2 cup reduced sodium soy sauce
1-1/2 teaspoons garlic powder
½ teaspoon pepper
Cornstarch (optional on cook day for thickening the sauce)

Directions: Add the chicken to your crockpot. In a medium bowl, whisk together the sriracha, honey, soy, garlic powder, and pepper. Pour the sauce in the crockpot. Cook on low for 4-5 hours or until the chicken is cooked through and tender (I recommend checking it around 3 hours to make sure the sauce/honey isn’t burning as some crockpots cook hotter than hours). Shred the chicken with two forks and let the chicken simmer in the sauce for 10 more minutes. If needed, you can thicken the sauce by stirring in a cornstarch slurry (2 tbsp cornstarch mixed with 3 tbsp cold water). This can be served with rice/brown rice/cauli rice and a veggie of choice. The shredded chicken is also great on Hawaiian rolls for sliders.

28/10/2022

Hi all! I will be sharing some more Crocktober recipes today. Yes, I'm behind schedule (life has been busy-smile)! Here are recipes #21 & #22......

Recipe #21: DILL PICKLE POT ROAST
Serves 6

Ingredients:
3 lbs boneless beef chuck roast
Pepper & Garlic Powder
1 ounce package brown gravy mix
1 ounce package ranch dressing mix (or homemade ranch seasoning mix – this will help reduce sodium content)
12 ounces of baby whole dill pickles and ½ cup pickle juice (half a 24-ounce jar) –you can also use sliced dill pickles if you want

Directions: Add the gravy mix, ranch dressing mix, and pickles/juice to your crockpot and mix everything together well. Season the beef roast all over with pepper and garlic powder. Nestle the roast down in the juices in the crockpot. Cook on low for 8-10 hours or until the roast is fall apart tender. You can break up the beef into pieces or shred. This pairs well with mashed potatoes and your vegetable of choice. You can also make shredded beef sliders with this.

Notes: for dairy-free, gluten-free, and/or to reduce the sodium content in this, you can omit the seasoning packets in the recipe and add in one small, sliced onion and 1 tsp of the following seasonings (garlic powder, onion powder, dried dill, dried parsley, salt, and pepper).

Recipe #22: CREAMY GREEN CHILI CHICKEN TACOS
Serves 6

Ingredients:
2 lbs boneless skinless chicken breasts
1 ounce package taco seasoning (or homemade seasoning)
2 (4.5 ounce) cans chopped green chilies
8 ounces cream cheese, softened and cubed
Taco shells, hard or soft
Your favorite taco toppings

Directions: Add the chicken to your crockpot. Sprinkle the taco seasoning and green chilies over the top of the chicken. Top with the cubed cream cheese. Cook on low for 4-5 hours or until the chicken is cooked through. Remove the chicken and shred with two forks and stir the chicken back into the crockpot and mix everything together well. Serve on taco shells with desired toppings. You can also serve this over rice, or in burritos or quesadillas.

20/10/2022

Recipe #19: CASHEW CHICKEN
Serves 4

Ingredients:
1-1/2 to 2 lbs boneless skinless chicken breasts, cut into bite size pieces
Pepper & Garlic Powder
½ cup reduced sodium soy sauce
½ cup chicken broth
2 tablespoons raw organic honey
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
2 tablespoons dark brown sugar
1 teaspoon garlic powder
½ teaspoon ground ginger
¼ teaspoon red pepper flakes
½ cup roasted unsalted cashews
Cooked rice, for serving

Directions: Season the cut chicken pieces with some pepper and garlic powder & place in your crockpot. In a medium bowl, whisk the remaining prep day ingredients (soy sauce, chicken broth, honey, rice wine vinegar, sesame oil, brown sugar, and dry seasonings). Add the sauce to your crockpot, stir well. Cook on low for 3-4 hours or until the chicken is cooked through. If needed, you can thicken the sauce with a cornstarch slurry (2 tbsp cornstarch mixed with 3 tbsp cold water). Stir in the cashews and serve over rice.

Notes: This pairs well with steamed broccoli. You could add sliced or diced bell peppers or snows peas to this recipe. Drizzle with some sriracha for a spicier dish.

Recipe #20: GERMAN POT ROAST
SERVES 6

INGREDIENTS:
3 lbs boneless beef chuck roast
Salt & Pepper
1 tablespoon olive oil
1 onion, sliced
6 carrots, peeled and cut into chunks
2 ribs celery, diced
5 cups beef broth (you can replace 1 cup with a brown ale if desired)
6 ounces tomato paste
1 tablespoon Worcestershire
½ cup German mustard (or spicy mustard)
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried thyme
½ teaspoon dried rosemary
2 tablespoons cornstarch

Directions: Season the roast all over with salt & pepper. Add 1 tbsp of olive oil to a large skillet on the stovetop. Heat to medium high & brown/sear the roast on each side. Place roast in the crockpot along with the onions, carrots, and celery. In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire, mustard, and the dry seasonings (don’t add the cornstarch). Pour sauce into the crockpot and cook on low for 8-10 hours or until roast is tender. Remove roast & veggies to a platter. Mix the cornstarch w/ 3 tbsp of cold water & stir into the sauce left in the crockpot. Turn crockpot to high and let cook for 10 minutes until the sauce/gravy thickens slightly. Serve the gravy over the roast and vegetables.

Notes: This is great with mashed potatoes. I sometimes like to add ½ head of green cabbage, sliced into ribbons, to this recipe

20/10/2022

Recipe #17: GARLICKY MIDDLE EASTERN CHICKEN
Serves 6

Ingredients:
2 lbs boneless skinless chicken breasts
1 tablespoon lemon zest
Juice of 2 lemons
¼ cup olive oil
4 cloves garlic, minced
2 teaspoons garlic powder
1 teaspoon salt
½ teaspoon onion powder
1/2 teaspoon pepper
1/2 teaspoon allspice

Directions: Add the chicken to your crockpot. In a small bowl, whisk together the lemon zest, lemon juice, olive oil, chopped garlic, garlic powder, salt, onion powder, pepper, and allspice. Cook on low for 4-5 hours or until chicken is cooked through. Shred the chicken with two forks and let the chicken cook in the juices for 15 more minutes.

Notes: this pairs well with rice and a garden salad; or serve on gyros/pitas with lettuce, tomato, cucumber, onion, tzatziki sauce. You could add a sliced onion to this recipe if you want. I like to prep this the night before and let the chicken marinate overnight (optional) for more flavor before adding to the crockpot. You could use boneless skinless chicken thighs if preferred.

Recipe #18: HAMBURGER & POTATO CASSEROLE
Serves 6-8

Ingredients:
2 lbs. ground beef
1 onion, finely diced
16 ounces frozen diced hash brown potatoes (about 3 cups; can also use shredded potatoes if preferred)
(2) 10.5-ounce cans condensed cream of mushroom soup
1 cup beef broth
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon pepper
1 cup cheddar cheese, shredded

Directions: Cook the ground beef and onions together on the stovetop until browned. Drain grease & add beef to your crockpot along with the potatoes. In a medium bowl, whisk together the 2 cans of soup, beef broth, cornstarch, and dry seasonings. Pour the soup mixture into the crockpot and stir everything together. Sprinkle the top with cheddar cheese. Cook on low for 5-6 hours or until the potatoes are tender (diced potatoes take a little longer than shredded).

Notes: For a cheesier casserole, you can replace one can of cream of mushroom with a can of cheddar cheese soup or stir in extra shredded cheddar cheese. You can use cream of celery instead of mushroom if preferred.

16/10/2022

Recipe #16: SUNDAY BEEF STROGANOFF
Serves 6-8

Ingredients:
2 lbs beef stew meat (or chuck roast cut into 1” cubes)
1 onion, finely diced
2 cups beef broth
2 tablespoons tomato paste
2 tablespoons Worcestershire
1-1/2 tablespoons Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 tablespoons cornstarch (mixed with 3 tablespoons cold water)
10-12 ounces egg noodles, cooked to package directions
½ to 1 cup sour cream

Directions: Add the stew meat, onion, beef broth, tomato paste, Worcestershire, Dijon mustard, garlic powder, onion powder, salt, thyme, and pepper to your crockpot and stir well. Cook on low for 7-8 hours or until beef is cooked through and tender. Stir the cornstarch slurry into the pot and let simmer 15 more minutes and then stir in the sour cream to desired creaminess (1/2 to 1 cup of sour cream). Cook the egg noodles according to package directions. Serve the beef mixture over the cooked noodles (or you can stir them in the crockpot with the beef mixture). This pairs well with steamed broccoli.

16/10/2022

Recipe #14: SLOW COOKER STEAK
Serves 4-6

Ingredients:
2 lbs top round steak, cut into 5” pieces
1 tablespoon Montreal Steak Seasoning
1 onion, sliced
3 tablespoons A1 Steak Sauce
¼ cup red wine vinegar
1 tablespoon reduced sodium soy sauce
½ teaspoon garlic powder

Directions: Season the steak pieces with the Montreal seasoning on each side and place in the crockpot. Top with the sliced onion. In a small bowl, whisk together the A1 steak sauce, red wine vinegar, soy sauce, and garlic powder and pour sauce into the crockpot. Cook on low for 6-7 hours or until steak is cooked through and tender.

Recipe #15: CILANTRO LIME SHREDDED CHICKEN
Serves 4-6

Ingredients:
2 lbs boneless skinless chicken breasts
15 ounce can tomato sauce
1 tablespoon chili powder
1-1/2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
Zest and juice of 1 lime
1 bunch of cilantro, chopped

Directions: Add the tomato sauce, dry seasonings, lime zest juice, and cilantro to your crockpot and stir everything together. Add the chicken breasts to the crockpot and nestle them down into the sauce. Cook on low for 4-5 hours or until the chicken is cooked through and tender. Shred the chicken with two forks and let it simmer another 10 minutes in the sauce. This can be served over rice (or cauliflower rice) or on taco shells.

The Freezer Meal Club

05/01/2023

04/01/2023

30/10/2022

30/10/2022

30/10/2022

28/10/2022

28/10/2022

28/10/2022

20/10/2022

20/10/2022

16/10/2022

16/10/2022

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