How I Made 40+ Freezer Meals with MyFreezEasy! (Gluten Free & Dairy Free)

I’ve been spending some time on Sundays batch cooking and making lunches and dinners for the early part of the week, but by Wednesday we run out of meals, and we still have several busy nights in front of us every.single.week, so I decided a massive freezer cooking session was in order.

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How I Made 40+ Freezer Meals with MyFreezEasy

How I Made 40+ Meals with MyFreezEasy

I didn’t have a lot of time this freezer cooking session to look for meal ideas and make a grocery list, so I turned to MyFreezEasy.  I picked 14 different recipes, and My FreezEasy sent me the cooking directions, steps to take, and the grocery list straight to my email.

The grocery list I got from MyFreezEasy after I marked off the things that I already had at home.

Grocery Shopping Day

The day before I planned to do my freezer cooking, I went to the store and bought all of the ingredients.  I ended up spending $378.51 on groceries.  (We buy organic produce as much as possible as well as grass-fed beef.  I also bought canned bean because I didn’t want to mess with precooking them.  If you don’t buy these types of items, your total will likely be cheaper.)

I bought so many groceries that they didn’t all fit in one frame on my camera!  So, here is one half of the groceries:

and the other half:

We’re gluten free and dairy free, and with simple substitutions, all of these meals could easily be gluten free and dairy free.

If I had been feeling motivated, which I wasn’t, I could have prepped all of my vegetables, but I decided to save all of that for the actual freezer cooking day.

The Freezer Cooking Day

I worked mostly by myself, though I did have some help from my 10 year old daughter.  Making 40+ meals took me 6 hours, including cleaning up the kitchen as I went.  (I really hate freezer cooking when I don’t clean up the kitchen as I go!)

Browning the ground beef was the biggest job because, wait for it, our stove top only has one functional burner!!  (We need to replace the stove but haven’t done it yet, so I felt like a college student browning meat on a single burner!)

Chopping the vegetables was also time consuming, but I turned on some good music and just set to work.

As I shared on Instagram, after 1.5 hours, I had made the Sausage & Baby Potato Bake (x3), put the Slow Cooker Veggie & 3 Bean Soup in the slow cooker, browned 5 pounds of meat, and started the Fully Loaded Taco Bake.

A few hours later, I had freezer meals stacked up in the refrigerator waiting their turn to go into the freezer.

PB & J Girl needed her lunch, so I gave her one of the servings of Korean Beef, which she really enjoyed!

When the day was over, I was tired, but I had all of these meals in the freezer!

(Meals are servings for the whole family; lunches are single servings.)

  • 5 Ingredient Chili (3 meals & 4 lunches),
  • Beef, Bean & Rice Skillet (4 meals),
  • Black Bean & Sweet Potato Chili (8 lunches),
  • Chalupa Salad Topping (4 meals),
  • Cornbread Taco Bake (3 meals),
  • Fully Loaded Taco Meat (4 meals),
  • Korean Beef with Rice (2 meals, 4 lunches),
  • Slow Cooker Chili Mac (4 meals),
  • Slow Cooker Poor Man’s Paleo Stew (2 meals),
  • Maple Dijon Salmon (2 meals)
  • Sausage & Baby Potato Bake (3 meals)
  • Slow Cooker Chicken Cacciatore (2 meals),
  • Slow Cooker New Brunswick Stew (2 meals),
  • Slow Cooker Veggie & 3 Bean Chili (8 lunches)

I ended up with 35 meals and 24 lunches.  (If I hadn’t made lunch size portions for some, I would have had 41 meals!)

Final Thoughts

This day was so worth it!  In October, the girls and I will be heading to Michigan to take care of my mom when she has her hip replaced.  We’ll be able to take some of these meals with us, and my husband and son, who will stay home, will have plenty of meals in the freezer while we’re gone!

Meals and Snacks I Made Ahead, and Our Menu Plan for August 26, 2019

I was really tired on Sunday because I only got five hours of sleep the night before.  That made for a rather lackluster meal prepping session, but at least I got some items made!


Diced Potato, Eggs, Bacon and Cheese Casserole (for the kids’ lunches)

Neighborhood Bean Soup

Mexican Egg Skillet (replacing corn with red peppers)  Didn’t get this one made, but plan to make it mid-week for my lunches for the end of the week.

Snacks for Kids

No Bake PB Blondies

Sweet & Salty No Bake Energy Balls

Our Menu Plan for the Week:

Monday–Neighborhood Bean Soup

Tuesday–leftover BBQ with corn on the cob and tater tots

Wednesday–Santa Fe Chicken & Zucchini Stir Fry

Thursday–Baked Tacos

Friday–Beef & Bean Chili



Meals & Snacks I Made Ahead & Our Menu Plan, August 11, 2019

This week for make ahead meals, I experimented with some breakfast items:

Lemon Blueberry Cornbread Skillet

No Sugar Added Apple Pie Overnight Oats

I also made some snacks for the kids:

Healthy No Bake Granola Bites

Chocolate Protein Muffins

And, for the amusing mix up of the day, I was going to make Easy Baked Chicken with Peppers for my lunches this week because I love it and it’s super low in points.  I took out 4 chicken breasts, and the plan was that I would use three for this recipe and one for our Sunday BBQ.  I told my husband this plan, but apparently he didn’t hear/understand/care because all 4 chicken breasts ended being BBQ’d.  So, now I have left over BBQ chicken for lunch instead.  😉

I did make Taco Rice for the kids for their lunches this week.


Menu Plan for the Week:

Monday–Slow Cooker Taco Chicken Bowls

Tuesday–leftover BBQ, veggies

Wednesday–Ultimate Southwest Scrambled Eggs

Thursday–Vegetarian 15 Bean Soup

Friday–homemade pizza

What’s on your menu this week?



Meals and Snacks I Made Ahead, August 4, 2019

We went to Flagstaff last Wednesday through Saturday, getting home late Saturday night.  I didn’t have any time to make ahead meals or snacks on Sunday, and I scrambled for food ideas all week and struggled on Weight Watchers because I didn’t have the freezer filled with healthy, tasty low-point options.  I’m glad to be back to weekly freezer cooking this week!

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This week I made:


Healthy Chocolate Muffins (I made several changes to this recipe; I’ll share the revised version here)

PB & J Muffins (These are after school snacks for Bookworm)


Burrito Bowl Soup (I left the rice out, so this became a 0 point soup)  My husband is not impressed with the way this soup looks, but he said it tasted good, so we’ll see.

Vegetarian Chili

5 Ingredient Chili (from MyFreezEasy)

Beans, Rice, Cheese and Salsa.  (This is the easiest meal!  I made it for lunches this week.  Gluten free bread is not cheap and the kids get tired of sandwiches quickly, so this is a fast lunch I can put in thermoses for them.)

Did you make ahead any meals this week?  If so, which ones?

Meals and Snacks I Made Ahead, July 21, 2019

My husband has some early morning meetings this week, and since he’s primarily the one who makes breakfast around here, and I usually don’t feel awake enough to do so, much of our meal prep this time is for easy breakfast food.

Breakfast Prep

Banana Blueberry Oatmeal Breakfast Muffins  2 points (I substituted out the sugar for 1/4 cup applesauce.  Yum!)

Peanut Butter Energy Balls (we added some peanuts to this, too)  This is for the kids only, so no points figured on this one.  My daughter rolled these into balls shortly after this picture was taken.

Ham and Egg Cups 1 point  (Last time these made a horrible mess of my muffin tins, so I tried them this time with liners.  They turned out really good that way.)

Dinner Prep

Marinara Sauce (I turned this into a Bolognese by adding shredded carrots and zucchini).  This is 0 points, so I’ll use it for my spaghetti sauce until the family finishes up the jars that I bought on sale.  Then, when all the jars are gone, if this tastes good, we’ll all eat it.

Baked Chicken & Peppers with Cheese 1 point (I leave out the mushrooms and double the peppers and the beans.  I also use Daiya cheese.)  We’ll eat this for dinner Monday night.

Moroccan Ground Beef with Zucchini and Tomatoes (We’ll eat this for dinner Tuesday night.)

Did you make ahead any meals for this week?