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



Starter Freezer Meals

The Starter List = 17 Dinners

Smoked Mozzarella and Tomato Meatloaf (2 nights of dinner) 

Everything goes in ziplock. Double bag and label with sharpie. 

1 pound lean ground beef
1 pound lean ground turkey (I skipped this and doubled the beef)
1 sleeve low-sodium saltine crackers, crushed (I used breadcrumbs)
2 eggs, beaten
1 med yellow onion, diced
1 clove garlic, minced (or 1-2 tsp Garlic Galore blend)
1 tsp black pepper
4 Tbsp Wildtree Smoked Mozzarella and Tomato Blend or (you can use a package of Italian Dressing)

I will thaw this in the fridge and cook in the crockpot on low for 5-6 hours then top with ketchup for the last 30 minutes.


The Best Burgers EVER! (I divide and put into two separate bags making 2 dinners)

 Everything goes in ziplock. Double bag and label with sharpie. 

2 pounds ground beef
1 tsp Wildtree Chipotle Lime Rub (OR 1 tsp Cajun Seasoning)
1 tsp Wildtree Rancher Steak Rub & Seasoning or substitute Ranch Dressing Dry Seasoning package

I will thaw in the fridge and then patty the burgers and cook in the skillet. Last month I made these sliders with bacon and muenster cheese on top. Delicious.

Easy Crock Pot pulled Pork (I divide and put into two separate bags making 2 dinners)

Everything goes in ziplock. Double bag and label with sharpie. 

5-6 lb pork roast (boneless or bone in, either works!)
2 onions, thinly sliced
3 cloves garlic, minced
2 cups broth (beef, chicken, or vegetable)
salt & pepper

Cook on high for 6-8 hours, or until it’s falling apart and easy to shred. Enjoy!
**If you are freezing this recipe, just dump all the ingredients into the freezer bag and freeze. Allow to thaw overnight in the fridge, then just dump in the crockpot and cook 🙂


Cranberry Pork Tenderloin (2 dinners)

Everything goes in ziplock. Double bag and label with sharpie. 

1 pork tenderloin (1 pound)
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup orange juice
1/4 cup sugar
1 tablespoon brown sugar
1 teaspoon ground mustard
1/4 to 1/2 teaspoon ground cloves

Sear tenderloin on all sides in a hot skillet. Then bake 45 minutes at 375.


Applesauce Barbeque Chicken

 Everything goes in ziplock. Double bag and label with sharpie. 

4 boneless skinless chicken breasts
1/2 t ground pepper
2/3 cup chunky applesauce
2/3 cup BBQ sauce (I used Brown Sugar/Hickory)
2 T brown sugar
1 t chili powder

Bake 375 for 30-40 minutes Serves 4.


Chicken Tacos (2 dinners)

Everything goes in ziplock. Double bag and label with sharpie. 

3 Boneless skinless chicken breasts
1/4 cup taco seasoning

Dump into crockpot frozen
Add 1 cup water
Cook on high 4 hours


Beef Tortellini Soup (2 dinners) 

 Everything except tortellini and green beans goes in ziplock. Double bag and label with sharpie.

1lb cooked ground beef
1large onion, chopped (3/4 cup)
1large carrot, chopped (3/4 cup)
1medium stalk celery, chopped (1/2 cup)
2cloves garlic, finely chopped
1teaspoons sugar
1can (14.5 oz) diced tomatoes, undrained
2cans (10 1/2 oz each) condensed beef consommé
1teaspoon dried basil leaves
2cups frozen cheese-filled tortellini
1cup Green Giant® Valley Fresh Steamers™ frozen cut green beans

Thaw. Place everything in the crockpot on low for 8 hours. The last 30 minutes add cheese filled tortellini and green beans.

Chicken Tortilla Soup (2 dinners)

Everything with the exception of corn tortillas and vegetable oil goes in ziplock. Double bag and label with sharpie. 

1 pound shredded, cooked chicken

1 (15 ounce) can whole peeled tomatoes,
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.


Italian Marinated Flank Steak (I buy a package at Costco of two flank steaks and divide into two bags)

2 Tbsp Wildtree Italian Salad Dressing Mix (or Italian dressing mix)
1/4 cup red wine vinegar
2-3 Tbsp Wildtree Roasted Garlic Grapeseed Oil (or olive oil)
1 tsp Dijon mustard
1 pound beef flank steak
1 medium red bell pepper, sliced into thin strips
1 medium green bell pepper, sliced into thin strips
1 large yellow onion, sliced into thin strips