I think everyone may have a different definition of what “freezer meals” are.
I thought freezer meals were pre-prepared, uncooked, one-pot meals that you prepare ahead of time so you can just pop them from the freezer to a slow cooker or baking dish, no extra effort required.
But it seems like “freezer meals” is also used to describe meals that you prepare AND cook ahead, so all you need to do is defrost and eat!
Personally, I prefer the first definition because I like to eat my food right after it’s been cooked.
But, I see the benefit and convenience of pulling out a pre-cooked meal from the freezer, with only a quick reheat required!
So today I have a lovely list of paleo “freezer meals” for you, and depending on your preferred definition, you can prep or cook these meals ahead of time for your ultimate autumn meal convenience!
NOTE: some of these meals can be made in the slow cooker (marked “SC”), some can be made in the oven (marked “OV”), and a good number of them can be adapted for the AIP diet (marked “AIP”). Hopefully we cover all of the bases here!
So here we go, 10 paleo freezer meals…
Sear the brisket, let it cool, and then add it to a gallon-sized sealable bag with the chai tea, beef broth, garlic, thyme, and bay leaf. Then add the bag to the freezer. When you’re ready to prepare this meal, add the contents of the bag to a slow cooker and cook on low for 6-8 hours.
Mix and form the meatballs, lay on a baking sheet, and freeze. Bag the frozen meatballs. When you’re ready to prepare this meal, lay the meatballs on a baking sheet with plenty of space in between them and bake for 20-25 minutes, or until cooked all the way through.
Prepare all ingredients as directed in the recipe, but add them to a sealable gallon-sized bag (instead of to the slow cooker as directed). Freeze. When you’re ready to enjoy this meal, add the contents of the bag to a slow cooker and cook as directed in the recipe.
Prepare the recipe according to steps 1-4. Add the seared short ribs and mustard sauce to a gallon-sized, sealable bag. Freeze. When you’re ready to enjoy this meal, add the contents of the bag to a Dutch oven. Cook as directed in the recipe.
Sear the brisket, let it cool, and then add it to a gallon-sized sealable bag with the cranberries, olive oil, garlic, rosemary, and thyme. Freeze. When you’re ready to prepare this meal, add the contents of the bag to a slow cooker and cook on low for 6-8 hours.
Prepare the blueberry balsamic glaze and let cool. Season 1 1/2 pounds of chicken or a rack of ribs with sea salt and dried sage and add the meat to a sealable gallon-sized bag. Pour the blueberry balsamic glaze over the meat, seal the bag, and freeze. For slow cooker: When you’re ready to enjoy this meal, add the contents of the back to a slow cooker. Cook chicken on low for 4-6 hours and ribs on low for 6-8 hours. For oven: Defrost the contents of the bag first, then bake chicken at 425 for 20-30 minutes and ribs according to the recipe.
Mix and form the patties as directed in the recipe. Lay the patties in a single layer on a large baking sheet and freeze. Stack the frozen patties with a square of parchment paper between each one and store in the freezer in a large sealable bag.
Add all ingredients to a large, sealable, gallon-sized bag. Freeze the roast. When you’re ready to enjoy this meal, add the contents of the bag to your slow cooker and cook as directed in the recipe.
Add all ingredients to a gallon-sized ziplock bag. Seal the bag and freeze. When you’re ready to prepare this meal, defrost the chicken and follow steps 2-5 of the recipe.
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