10 EASY DINNERS THAT ARE FREEZER FRIENDLY

Are you tired of the same old dinner routine? Struggling to find time to cook healthy meals? Look no further! This collection of 10 easy freezer-friendly dinners is here to save your day.

WILD RICE SOUP (CHICKEN OPTIONAL)

Here’s a comforting recipe for Wild Rice Soup, with the option to include chicken if desired:

Ingredients:

• 1 cup wild rice, rinsed
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced (optional)
• 6 cups vegetable broth (or chicken broth for non-vegetarian version)
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon black pepper
• Salt to taste
• 1 cup coconut milk (or heavy cream for a creamier texture)
• 1-2 tablespoons olive oil or butter

Optional:

• 2 cups shredded or diced cooked chicken (rotisserie chicken works well)
• Fresh parsley for garnish

Instructions:

• Cook the Wild Rice: Cook the wild rice according to package instructions, which usually takes about 40-45 minutes. Drain any excess water and set aside.
• Sauté Vegetables: In a large pot, heat olive oil or butter over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes until the vegetables start to soften. Add the garlic and mushrooms, and cook for another 3-5 minutes.
• Add Broth and Spices: Pour in the vegetable (or chicken) broth, then add the bay leaf, thyme, parsley, black pepper, and salt. Bring to a simmer.
• Simmer: Cover the pot and let the soup simmer for 20 minutes until the vegetables are fully cooked and tender.
• Add Rice and Coconut Milk: Stir in the cooked wild rice and coconut milk (or heavy cream). If you’re adding chicken, stir in the cooked chicken at this point. Simmer for another 5-10 minutes to allow flavors to meld together.
• Adjust Seasoning:
  Taste the soup and adjust seasoning with salt and pepper as needed.
• Serve:
  Ladle the soup into bowls and garnish with fresh parsley if desired.

Enjoy this cozy, hearty soup with or without chicken!

WENDY’S CHILI COPYCAT RECIPE

Ingredients

• 2 pounds 93% lean ground beef
• 2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper
• 32 ounces tomato sauce (4 cans, 8 oz each)
• 30.5 ounces pinto beans (2 cans, 15.25 oz each, rinsed and drained)
• 30.5 ounces kidney beans (2 cans, 15.25 oz each, rinsed and drained)
• 29 ounces fire-roasted diced tomatoes with garlic (2 cans, 14.5 oz each)
• 7 ounces diced roasted green chiles
• 2 teaspoons onion powder
• 2 teaspoons ground cumin
• 2 tablespoons New Mexico chili powder
• 1 tablespoon smoked paprika
• 1 teaspoon crushed red pepper flakes
• 1 cup water

Instructions

• Heat a large 12-quart heavy-bottom pot over medium-high heat. Add the ground beef along with 1 teaspoon of salt and black pepper. Cook until the beef is browned, draining any excess fat if needed.
• Once the beef is browned, add the remaining ingredients, including the second teaspoon of salt. Stir well to combine.
• Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, allowing the flavors to blend.
• Serve and enjoy!

CREAMY WHITE BEAN & HAM TORTELLINI SOUP

Here’s a delicious and comforting recipe for Creamy White Bean & Ham Tortellini Soup:

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 6 cups chicken broth (or vegetable broth)
• 1 can (15 oz) white beans, drained and rinsed (such as cannellini or great northern beans)
• 2 cups cooked ham, diced
• 1 package (9 oz) cheese tortellini, fresh or frozen
• 1 cup heavy cream (or half and half)
• 2 cups fresh spinach (optional)
• Salt and black pepper to taste
• Parmesan cheese, grated, for serving
• Fresh parsley, chopped, for garnish

Instructions:

• Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened. Add garlic and cook for an additional minute until fragrant.
• Add Spices & Broth: Stir in the dried thyme and oregano, then add the chicken broth. Bring the mixture to a simmer.
• Add Ham & Beans: Stir in the diced ham and white beans. Let the soup simmer for 10-15 minutes to allow the flavors to meld together.
• Cook Tortellini: Add the tortellini to the pot and cook according to the package instructions, typically 4-5 minutes for fresh tortellini or 7-9 minutes for frozen.
• Make it Creamy: Once the tortellini is cooked, stir in the heavy cream. If you’re adding spinach, toss it in now and cook for another 1-2 minutes until wilted.
• Season & Serve: Taste the soup and season with salt and black pepper to your liking. Ladle the soup into bowls and top with freshly grated Parmesan and chopped parsley.

WHITE CHICKEN CHILI

Here’s a flavorful and comforting recipe for White Chicken Chili:

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and diced (optional for spice)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 4 cups chicken broth
• 2 cans (15 oz each) white beans, drained and rinsed (cannellini or great northern beans)
• 1 can (15 oz) corn kernels, drained
• 2 cans (4 oz each) diced green chiles
• 2 cups cooked chicken, shredded (rotisserie chicken works well)
• 1/2 cup sour cream
• 1/2 cup cream cheese, softened
• 1 tablespoon lime juice
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish
• Tortilla chips, shredded cheese, or avocado (optional for serving)

Instructions:

• Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, and jalapeño. Sauté for 3-4 minutes until the onions are softened and translucent.
• Add Spices: Stir in cumin, oregano, and chili powder, and cook for an additional 1 minute to release the flavors.
• Add Broth & Beans: Pour in the chicken broth, then add the white beans, corn, and diced green chiles. Bring the mixture to a simmer.
• Add Chicken & Thicken: Stir in the shredded chicken and continue to simmer for 10-15 minutes, allowing the flavors to meld together.
• Make it Creamy: Reduce the heat to low. Stir in the sour cream and softened cream cheese, stirring constantly until both are fully melted and incorporated into the chili.
• Finish with Lime & Seasoning: Add lime juice, and season with salt and black pepper to taste.
• Serve: Ladle the chili into bowls and garnish with fresh cilantro. Serve with tortilla chips, shredded cheese, or avocado for extra flavor and texture.

EASY SLOW COOKER PULLED PORK

Here’s a simple and delicious recipe for Easy Slow Cooker Pulled Pork:

Ingredients:

• 3-4 pounds pork shoulder (also called pork butt)
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 cup barbecue sauce (your favorite brand or homemade)
• 1/2 cup chicken broth (or water)
• 2 tablespoons brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional for heat)
• 2 tablespoons apple cider vinegar
• Optional toppings: Extra BBQ sauce, coleslaw, pickles, or buns for serving

Instructions:

• Prepare the Pork: In a small bowl, mix together the brown sugar, smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Rub this spice mixture all over the pork shoulder, ensuring it’s well coated.
• Assemble in the Slow Cooker: Place the sliced onions and minced garlic at the bottom of your slow cooker. Add the pork shoulder on top.
• Add Liquid: Pour the barbecue sauce, chicken broth, and apple cider vinegar over the pork.
• Cook Low & Slow: Cover and cook on low for 8-10 hours, or on high for 4-6 hours, until the pork is very tender and easily pulls apart with a fork.
• Shred the Pork: Once the pork is done, remove it from the slow cooker and use two forks to shred the meat. Discard any excess fat.
• Mix with Sauce: Return the shredded pork to the slow cooker, mixing it with the remaining juices and onions. Add extra barbecue sauce if desired for more flavor.
• Serve: Serve the pulled pork on buns, topped with coleslaw, pickles, or additional BBQ sauce if desired.

CROCKPOT CREAMY RANCH CHICKEN

Here’s an easy and flavorful recipe for Crockpot Creamy Ranch Chicken:

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 packet (1 oz) ranch seasoning mix
• 1 can (10.5 oz) cream of chicken soup (or homemade)
• 1 block (8 oz) cream cheese, softened
• 1/2 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 tablespoon dried parsley (optional)
• 1/2 cup shredded cheddar cheese (optional, for extra creaminess)
• Cooked rice, mashed potatoes, or pasta (for serving)
• Chopped parsley or bacon bits (for garnish, optional)

Instructions:

• Prepare the Crockpot: Place the chicken breasts in the bottom of your crockpot.
• Add Seasoning: Sprinkle the ranch seasoning mix, garlic powder, onion powder, and black pepper over the chicken breasts.
• Add Soup & Cream Cheese: Pour the cream of chicken soup and chicken broth over the chicken. Place the softened cream cheese on top of the chicken breasts.
• Cook Low & Slow: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
• Shred Chicken & Combine: Once the chicken is done, shred it directly in the crockpot using two forks. Stir everything together until the chicken is well-coated in the creamy sauce. Add the shredded cheddar cheese at this point for extra creaminess (optional).
• Serve: Serve the creamy ranch chicken over rice, mashed potatoes, or pasta. Garnish with chopped parsley or bacon bits if desired.

SLOW COOKER ROAST BEEF FRENCH DIP SANDWICH

Here’s a delicious and tender recipe for Slow Cooker Roast Beef French Dip Sandwich:

Ingredients:

• 3-4 pound beef chuck roast
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 4 cloves garlic, minced
• 4 cups beef broth
• 1/4 cup soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and black pepper, to taste
• 6-8 French rolls or hoagie buns
• 6-8 slices provolone cheese (optional)
• Butter, for toasting rolls (optional)

For Serving (Optional):

• Prepared horseradish
• Au jus (the cooking liquid from the slow cooker)

Instructions:

• Sear the Roast: Heat olive oil in a large skillet over medium-high heat. Season the beef roast generously with salt and pepper. Sear the roast on all sides until browned (about 3-4 minutes per side). Transfer to the slow cooker.
• Add Aromatics & Broth: In the same skillet, sauté the sliced onion for 2-3 minutes, until softened. Add the minced garlic and cook for another minute. Transfer the onions and garlic to the slow cooker.
• Pour in Broth and Seasonings: Add the beef broth, soy sauce, Worcestershire sauce, thyme, rosemary, and bay leaf to the slow cooker. Stir gently to combine.
• Cook Low & Slow: Cover the slow cooker and cook on low for 8-10 hours (or on high for 4-5 hours), until the beef is tender and shreds easily.
• Shred the Beef: Once the beef is done, remove it from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker to keep it warm in the juices.
• Toast the Rolls (Optional): If desired, butter the French rolls and toast them in a skillet or under the broiler until golden and crisp.
• Assemble the Sandwiches: Pile the shredded beef onto the toasted rolls. Add a slice of provolone cheese if desired, and let it melt.
• Serve with Au Jus: Ladle the cooking liquid (au jus) into small bowls for dipping. Serve the sandwiches hot, with horseradish on the side if desired.

CROCKPOT SWEET & SOUR HAWAIIN BEEF

Here’s a flavorful recipe for Crockpot Sweet & Sour Hawaiian Beef:

Ingredients:

• 2-3 pounds beef chuck roast, cut into bite-sized cubes
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can (20 oz) pineapple chunks, drained (reserve juice)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/2 cup ketchup
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar (or rice vinegar)
• 1 tablespoon cornstarch (optional, for thickening)
• 1/2 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes (optional for spice)
• Salt and black pepper, to taste
• Cooked rice (for serving)

Instructions:

• Prepare the Crockpot: Place the beef cubes into the crockpot. Season with salt and black pepper.
• Add Vegetables & Pineapple: Add the chopped onion, minced garlic, diced bell peppers, and pineapple chunks over the beef.
• Make the Sweet & Sour Sauce: In a medium bowl, whisk together the reserved pineapple juice, ketchup, soy sauce, brown sugar, apple cider vinegar, ground ginger, and red pepper flakes (if using). Pour the sauce over the beef and vegetables in the crockpot.
• Cook Low & Slow: Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the beef is tender and the flavors are well combined.
• Thicken the Sauce (Optional): If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the crockpot 30 minutes before the cooking time ends and continue cooking until the sauce thickens.
• Serve: Serve the sweet and sour Hawaiian beef over cooked rice. Garnish with extra pineapple chunks or chopped green onions if desired.

SKILLET HONEY LIME TILAPIA RECIPE

Here’s a flavorful and easy-to-make Skillet Honey Lime Tilapia Recipe:

Ingredients:

• 4 tilapia fillets
• 2 tablespoons olive oil
• 2 tablespoons honey
• 2 tablespoons lime juice (freshly squeezed)
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/4 teaspoon smoked paprika (optional)
• Salt and black pepper, to taste
• 1 tablespoon fresh cilantro, chopped (for garnish)
• Lime wedges, for serving

Instructions:

• Prepare the Honey Lime Marinade: In a small bowl, whisk together the honey, lime juice, soy sauce, garlic, cumin, paprika (if using), salt, and pepper.
• Season the Tilapia: Pat the tilapia fillets dry with paper towels. Season both sides with a pinch of salt and black pepper.
• Cook the Tilapia: Heat the olive oil in a large skillet over medium-high heat. Once the skillet is hot, add the tilapia fillets. Cook for 3-4 minutes on one side until the edges begin to brown.
• Add the Honey Lime Sauce: Flip the tilapia fillets and pour the honey lime sauce into the skillet. Cook for another 3-4 minutes, spooning the sauce over the fish as it cooks. The fish should flake easily with a fork when done.
• Garnish and Serve: Remove the tilapia from the skillet and spoon any remaining sauce over the fillets. Garnish with fresh cilantro and serve with lime wedges on the side.

CILANTRO LIME CHICKEN DINNER RECIPE

Here’s a delicious Cilantro Lime Chicken Dinner Recipe that’s packed with flavor and perfect for a quick weeknight meal!

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and black pepper, to taste
• 1/4 cup fresh cilantro, chopped (plus extra for garnish)
• Lime wedges, for serving

For Serving (Optional):

• Cooked rice or quinoa
• Sautéed vegetables or a fresh salad

Instructions:

• Prepare the Marinade: In a bowl, whisk together the lime juice, olive oil, minced garlic, cumin, chili powder, salt, pepper, and chopped cilantro.
• Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes (or up to 4 hours for more flavor).
• Cook the Chicken: Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade, discarding the marinade. Cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink in the center. If using a grill, you can also add lime halves to the grill to char for added flavor.
• Rest the Chicken: Once cooked, remove the chicken from the heat and let it rest for a few minutes before slicing. This helps retain the juices.
• Serve: Slice the chicken and serve it over cooked rice or quinoa, with sautéed vegetables or a fresh salad on the side. Garnish with additional cilantro and lime wedges.