The Mother-Load of Freezer Recipes

Freezer Meal Recipes- via WildTree Comfort Foods

Chipotle Lime Fajitas (2 dinners)

2 pounds chicken or steak, cut into strips
2 cups bell peppers (approx. 2-3 peppers), cut into slices
1 white onion, cut into slices
4 Tbsp Roasted Garlic GSO
2 Tbsp Fajita seasonings (Optional)
2 Tbsp Chipotle Lime Blend (3 Tbsp if not using Fajita Seasoning)

Italian “Medallions” (2 dinners- I toss this chicken with pasta and a white wine reduction sauce)

2 pounds chicken tenders
2-3 tsp Italian salad dressing blend
3 Tbsp Roasted Garlic Grapeseed Oil (or 4 Tbsp if not using lemon or basil pesto oil)
1 Tbsp Zesty Lemon OR Basil Pesto Grapeseed Oil (OR one more Tbsp Roasted Garlic Grapeseed oil)

Honey Balsamic Chicken Drumsticks (1 dinner)

10-12 Chicken drumsticks (or 6 chicken breasts) (I de-skin my drumsticks)
½ cup European Dipping Oil- Mediterranean Balsamic
½ cup honey
½ cup brown sugar
¼ cup soy sauce

Crockpot Chipotle Lime Chicken (2 dinners)

1 cup onion, sliced
1 cup celery, diced
1 cup carrot, diced
1 1/2 – 2 pounds chicken thighs (or other chicken)
2-4 Tbsp Wildtree Chipotle Lime Rub
1/4 cup lime juice (juice of 2 limes)
1-15 ounce can tomato sauce

Adobo Chicken (1 dinner)

1 Tbsp Wildtree Adobo Seasoning Blend
1 Tbsp red wine vinegar
1 Tbsp brown sugar
2 Tbsp Wildtree Garlic Grapeseed Oil
2 pounds mixed chicken pieces (breasts, thighs and legs)

Mozzarella and Tomato Chicken Pasta (2 dinners)

1 ½ – 2 pounds chicken breasts, cubed
4 tsp Wildtree Smoked Mozzarella & Tomato Blend
3 Tbsp Wildtree Roasted Garlic Grapeseed Oil (or your choice of GS oil)
1 tsp Rancher Steak Rub (or more to taste)

Freezer Mac and Cheese (2 dinners but I do two of these making 4 dinners)



  • 1 pound cavatappi pasta, or any shape you like
  • Salt and freshly ground black pepper
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 cups milk
  • 3 cups NY aged sharp cheddar (12 ounces), grated
Serves 4-6


Pre-heat broiler to high or oven to 400°F.

Place a large pot of water over high heat and bring it up to a boil to cook the pasta. Once at a boil, add some salt and the pasta, and cook just shy of al dente, according to package directions.

While the pasta is cooking, heat a medium-size skillet over medium heat and add the butter. When the butter melts, add the flour and cook about a minute. Whisk in the milk, season with salt and ground black pepper, and bring up to a bubble. Turn the burner off and stir in the cheese in a figure-eight motion until it’s all melted.

When the pasta is done, drain it well and combine with sauce. Pour into baking dish and place under the broiler in or the oven to brown the cheese and enjoy.

Leftover idea!

Make a double batch, pour the pasta into a baking dish and stir in your favorite mix in. Let it stand on the counter until cooled, then wrap in plastic wrap and pop in the freezer. When you’re ready to eat it, it can go straight from the freezer into in a 400ºF oven. Cook for 1 hour, covered with foil, the take the foil off and bake for another 15-20 minutes to brown the top.

Baked Ziti (I double this making 4 meals)


2 Tablespoons Olive Oil
3 cloves Garlic, Minced
1 whole Large Onion, Diced
1 pound Italian Sausage
1 pound Ground Beef
1 can (28 Oz. Size) Whole Tomatoes, With Juice
2 cans (14.5 Ounce) Tomato Sauce Or Marinara Sauce
2 teaspoons Italian Seasoning
1/2 teaspoon Red Pepper Flakes
Salt And Pepper, to taste
16 ounces, weight Ziti Or Mostaciolli, Cooked Until Not Quite Al Dente
1 tub (15 Oz. Size) Whole Milk Ricotta Cheese
1-1/2 pound Mozzarella Cheese, Grated
1/2 cup Grated Parmesan Cheese
1 whole Egg
Fresh Minced Parsley
Preparation Instructions
Heat olive oil in a pot over medium heat. Add onions and garlic and saute for several minutes, or until starting to soften. Add Italian sausage and ground beef and cook until browned. Drain off fat, leaving a bit behind for flavor and moisture.
Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25 to 30 minutes. After that time, remove 3 to 4 cups of the sauce to a different bowl to cool down.
Preheat oven to 375 degrees.
In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper. Stir together just a couple of times (do not mix completely).
Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps.) Add the cooled meat sauce and toss to combine.
Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella cheese. Repeat with another layer of the coated pasta, the sauce, and the mozzarella.
Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.

Ranch Salmon for the Grill (2 dinners)

I buy one large salmon fillet from Costco and cut it into two pieces.

I season both sides with a ranch packet, olive oil and 2 tablespoons of ranch dressing. 

Thaw and grill



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