8 More Healthy Freezer Meals

8 healthy freezer meals

I am still on my freezer meal kick over here. This is probably the longest I’ve ever been into a certain way of eating food. It is just so easy, and I never get tired of being like ugh, I don’t want to cook – I DON’T HAVE TO! I’ve definitely been slacking more on the meal prep front, but luckily I had quite the stash of things squirreled away, so it hasn’t had a negative impact yet. Since it seemed like people liked my last freezer meal post, I thought I’d post a follow up with some new recipes that I’ve been loving, and that freeze well.

1. Eggplant Parmesan. This really satisfies my lasagna craving that I seem to get every week or so, and it’s mostly vegetables. I don’t usually follow a recipe at this point, but that one is a good place to start. I also want to share my trick for eggplant. Instead of frying it, which takes forever and is kind of the worst, I usually take thinly sliced and drained eggplant and put it on a foil lined baking sheet that has a generous coating of oil. Rice bran oil is good here because it has a higher smoke point. Then I drizzle a little more oil on top, and salt/spice it. Then I bake it at 375˚ until it’s cooked/a little crispy. Usually that takes 15-20 minutes for me, but I’d start checking it after 10. It’s really really good, and way easier than frying it in batches. You are also less likely to burn yourself, because no oil spatter. You are ALSO very likely to eat the thinnest pieces of eggplant right out of the pan because they are crispy and delicious, so… be forewarned.

2. Coconut Chicken Lettuce Wraps. I love anything in a lettuce wrap! This has such a bright and fresh flavor. The last time I made it, I used chicken breast, but I’ll probably just roast a whole chicken and use that when I make it again, because roast chicken is one million times tastier than chicken breast.

3. Turkey Zucchini Meatballs with Curry Sauce. These were tasty and really quick to make. I was kind of a fail and forgot to serve them over anything, but I think they’d be good over cauliflower ‘rice’. They also got made with VERY expired curry paste (keeping it real? keeping it gross? long story short I bought new stuff and forgot to throw out the old jar and there was a miscommunication that didn’t get cleared up until they were almost gone), so I figure if they overcame those errors they’d be super good as a normal recipe.

4. Sesame Chicken. Keeping with the Asian theme, this is a great recipe, and you can do all the prep, freeze the chicken, and then have something that tastes freshly cooked whenever you want. Super easy. This might sound weird, but I’m interested to try it over spiralized cucumber. It tastes kind of like rice noodles, and I think it could be good? Or it could be very, very bad. I’ll report back.

5. Jalapeno Popper Chicken. I didn’t realize I’d been on such a chicken kick, but… I guess I have. This is SO GOOD. It should be illegal, that’s how tasty it is. I didn’t use the breadcrumbs, and it was still reeeeeal tasty.

6. Chicken with Pesto and Asparagus. I didn’t follow this recipe completely, since it’s in a different language (I linked to the google translate) and the instructions didn’t translate that well. I put some pesto on a chicken breast, wrapped it in proscuitto, and then sauteed it with asparagus. At the end of cooking I added a little cream and a little extra pesto. I was surprised at how much I liked it, given that asparagus is not really my jam. I haven’t frozen this, but if I were going to, I’d probably prep the chicken, blanch and chop the asparagus, and freeze it all together until I’m ready to cook.

7. Sweet Pork Tenderloin with Lime and Chipotle. This is so, so good. It’s especially good cubed with onions and cilantro.

8.  Pecan Crusted Chicken with Creamy Dijon Sauce. I saved the best for last. This is going to look terrible (my family nicknamed it ‘poop chicken’) and it’s a shame because it tastes phenomenal. Double the sauce – you will fight over it.



  • Lindsay

    Thanks for sharing your post. I’m about to have surgery in a week and I’m doing some batch cooking for my family of six, so these will come in handy. Do they reheat from frozen pretty well? Any special instructions? Thanks!

    • http://oneandonly.im/blog Alison Citron

      I’m glad this helped, Lindsay! I try to pull mine out of the freezer the night before I use them so they have a chance to defrost a little before I actually need to cook them, so I can’t speak to throwing them in the oven straight from frozen – I would imagine as long as you cover them with foil and don’t use a glass container it would be fine! Best wishes for your upcoming surgery.

  • Jenice

    Alison how do you go about freezing the pecan chicken? Would you create the sauce and then freeze it as well?

    • http://oneandonly.im/blog Alison Citron

      I wouldn’t freeze the sauce – I’m not sure how well sour cream freezes. I just make the chicken, being sure to scrape out the pan well, and then after it’s defrosted reheat in my iron skillet, and make the sauce from that.