Make-ahead freezer meals are easier than you think. However, making these meals in bulk actually saves money. Many of our recipes for easy freezer meals below make two to three healthy meals, depending on the size of your family. For the most part, each shown here provides enough for two meals to feed a family of four.
Prepping easy freezer meals starts with buying enough ingredients to make at least two family meals at once. If that seems like a budget-breaker, then check out our coupon page for some serious savings. Prep make-ahead freezer meals by doubling recipes whenever you cook (especially when cooking casseroles) — this makes one for now and one for later.
Additionally, use non-porous containers like glass dishes, freezer bags, and foil pans you can get three for a dollar at Dollar Tree to store your meals. Most of these recipes will keep up to four months in your freezer.
Download the Krazy Coupon Lady app while you’re at it and set deal alerts for all the ingredients you’ll need for these dinners.
Easy Freezer Meals 101
Beyond having easy dinners you can throw in the oven on busy days, what are the pros of freezer cooking? Well, let’s break down a few perks. Freezing meals helps with grocery bills by minimizing food waste and using ingredients before they spoil. As of 2020, American families throw away an average of $240 billion in food waste each year — that’s around $1,800 thrown in the trash per family each year.
Freezer cooking is an excellent way to preserve the freshness of seasonal produce and also reduces reliance on processed foods. And finally, my favorite, one of the key benefits of freezer cooking is the extended shelf life it provides. Properly stored, many dishes can remain in the freezer for three to six months, ensuring that you always have a variety of meals readily available. A few hours’ worth of prep, and bam!, meals for months.
Best Containers for Freezer Meals
To make the most of freezer cooking, you should invest in the right containers.
Glass Containers: They are durable, safe for reheating, and resist staining and odors. Aim to spend no more than $2 per piece in a glass set.
Plastic Freezer Bags: Great for soups, sauces, and portioning ingredients. You’ll want to spend no more than $0.12 to $0.15 per gallon bag, if you can, to stock up.
Vacuum-Sealed Bags: Ideal for preserving the freshness of meats and vegetables. Aim for $0.09 per quart bag or around $0.61 per foot for the rolls.
Aluminum Foil Pans: Perfect for casseroles and lasagnas. For 9×13, half-size aluminum pans, look for prices under $0.80 per pan if you’re buying in bulk.
Silicone Freezer Trays: Excellent for freezing individual portions of sauces, purees, or baby food. Look for molds that can do both 1/2 cup to 1 cup servings and aim to spend under $20 for a tray with lid.
Make-Ahead Freezer Meals You’ll Love
Here are 20 easy freezer meals you can prepare to stock your freezer. These are perfect for busy families, expecting parents, or anyone looking to cut down on food waste.
1. Herb Roasted Chicken & Vegetables Freezer Meals
This dish is not only simple and delicious, but it’s also super budget-friendly when you use flavor-packed chicken drumsticks. Make sure to thaw this dump-and-bake freezer meal in the fridge the night before to speed up oven cooking time.
What you’ll need:
2 lbs. bone-in chicken pieces: thighs, breasts, and/or drumsticks (we used 8 drumsticks)
1 pound baby red potatoes (you can leave them whole if they’re small, or cut larger potatoes in half)
½ pound carrots, peeled and sliced into large chunks (or whole baby carrots)
1 onion, chopped into large chunks
1 tablespoon olive oil
½ teaspoon each of
minced dried onion
dried basil
dried parsley
minced dried garlic
salt
Directions:
Split chicken and vegetables evenly between two greased 8×8 foil pans to create two meals. Or make one big meal with enough for leftovers by using a greased 9×13 pan.
Drizzle everything with oil, sprinkle with herbs and salt, and toss to coat.
Cover tightly with plastic wrap and foil; freeze until ready to bake.
When ready to bake, thaw the dish in the refrigerator overnight.
Remove the cover and bake in a 375-degree oven for 60 minutes. Check to see if the chicken is cooked through. Return to the oven, if necessary, until the chicken is done and the vegetables are tender.
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2. Chicken Fajitas
Fajitas are one of those freezer meals that works for everyone in the family. Dress them up with whatever toppings you love, and skip the ones you don’t. This chicken fajita freezer meal all gets dumped into a freezer bag and then you can either cook it in the slow cooker or on the stovetop when you’re ready to eat.
What you’ll need:
4 boneless skinless chicken breasts
2 bell peppers
1 small onion, diced
2 tablespoons olive oil
3 tablespoons lime juice or apple cider vinegar
1 tablespoon taco seasoning (or 1/2 teaspoon each of chili powder, paprika, and cumin)
Tortillas for serving
Your favorite toppings for serving (sour cream, avocado, cheese, guacamole, salsa)
Directions:
Place all of the ingredients in a gallon freezer bag and shake it to coat in the marinade and seasonings.
Freeze.
Thaw overnight in the refrigerator before cooking.
Cook in a slow cooker for 6-8 hours on low.
Shred the chicken with a fork and place it back into the crock pot.
Serve on tortillas with your favorite toppings.
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3. Tuscan Pasta Make-Ahead Freezer Meals
This one makes two 9×9 meals and you can bake them from frozen, no thawing required. Since it makes two, you could easily serve one tonight and then freeze the other to have at a later time.
What you’ll need:
16 ounces (1 box) pasta of your choice
4 tablespoons butter
4 garlic cloves, finely minced
½ tablespoon dried basil
8 ounces cream cheese, softened and cut into small cubes
8 ounces sun-dried tomatoes, rinsed, drained, and chopped
2 cups milk
8 ounces parmesan cheese, grated
½ teaspoon ground black pepper
½ teaspoon salt, more to taste if needed
1 lb chicken, cooked and cubed
Directions:
Cut the chicken into cubes and cook in a skillet until it reaches 165 degrees. Set aside to cool. You could also use 1/2 of a rotisserie chicken, shredded.
Cook the pasta according to box directions and drain. Set aside.
Combine the butter, milk, cream cheese, parmesan, garlic, and spices in a small saucepan. Heat until the cheeses are melted and you have a smooth sauce.
Split the noodles and chicken into two 9×9 foil pans. Add half of the sun-dried tomatoes to each pan. Pour half of the sauce into each dish and stir to combine.
Top with a little more parmesan cheese and let everything cool for a few minutes. Top with foil and freeze.
To cook from frozen, place in a 350-degree oven and bake for 40-50 minutes until heated through. If it’s thawed, cook at 350 degrees for 30 minutes.
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4. Salsa Chicken Tacos Freezer Meals
This shredded chicken salsa meal can be served on tortillas, tortilla chips, or as a burrito bowl with rice. Use your favorite jarred salsa to make this one even easier.
What you’ll need:
1 lb chicken breasts
2 cans black beans, drained
2 cans corn, drained
1 cup salsa
3/4 cup water
1 package taco seasoning
Taco Shells, tortillas, or chips (for serving)
Toppings for serving (optional, to taste): tomatoes, cilantro, scallions, avocado, black olives, sour cream, lettuce, etc.
Directions:
Combine all of the ingredients (except the items for serving) in a zip-top bag.
Freeze.
Thaw for 24 hours before using. Cook in a slow cooker for 3-4 hours on high, or 7-8 hours on low.
Remove the chicken and shred it with a fork, put it back into the slow cooker, and serve on tortillas with toppings.
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5. Easy Make-Ahead Freezer Meals Meatloaf
This meatloaf recipe is for one loaf, but it can be doubled or even tripled. Make a few loaves at a time, and when you’re ready to indulge, just pop a pan in the oven. Easy peasy!
2 lbs ground beef (you could also do half ground pork)
1/4 cup minced onion
1 can of tomato soup
1 packet onion soup mix
2 eggs
1/2 cup breadcrumbs
Salt & pepper
Directions:
To a large bowl, add the ground meat, onion, onion soup mix, eggs, breadcrumbs, and salt and pepper. Add 1/2 cup of the tomato soup mix and save the rest.
Grease the loaf pan with cooking spray.
Form the meat mixture into a loaf in the pan.
Top it with the remaining tomato soup mixture.
Cover with foil or a lid and freeze.
To serve, remove from freezer and bake at 350 degrees for 60-80 minutes.
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6. Make-Ahead Stromboli Kit Freezer Meals
You’ll make two freezer meals with this recipe! Eat one stromboli tonight and freeze one for later. Kids can help make this one and add their own favorite toppings.
What you’ll need:
4 cups provolone, shredded
4 cups mozzarella cheese, shredded
1 can pizza sauce
2 cans pizza crust
1/2 cup parmesan cheese
2 teaspoons kosher salt
2 tablespoons garlic powder
2 teaspoons each of oregano, dried basil, and dried parsley
Directions:
Roll the dough into a rectangle on a large cookie sheet.
Layer the toppings down the center.
Cut the sides into strips.
Fold the strips over the top in a crisscross pattern.
Brush the top with olive oil and sprinkle seasonings on it.
Wrap in saran wrap, then again in foil, to freeze.
To cook, defrost in the fridge overnight.
Remove it from the foil and plastic wrap.
Bake on a pizza stone or baking sheet at 350 degrees for 20 to 30 minutes.
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7. Freezer-Friendly Lasagna Roll-Ups
This is one of our favorite kid-friendly freezer meals that they can help make. A fun twist on classic lasagna, you make little individual rolls, so no cutting is necessary when you’re ready to serve.
What you’ll need:
Cheese Mixture:
15 oz. ricotta cheese
2 eggs
2 cups mozzarella cheese
½ cup Parmesan cheese, grated
Pepper and salt, to taste
Meat Sauce:
6 oz. can tomato paste
15 oz. can diced tomatoes
1 jar marinara sauce
2 tablespoons fresh chopped basil
2 tablespoons fresh chopped Italian parsley
1 small onion, diced
2 garlic cloves
1 lb ground beef
1 lb Italian ground sausage
12 lasagna noodles, plus extra in case of breakage
More mozzarella for topping
Directions:
Combine the cheese filling mixture in a medium bowl and set aside.
Take ½ cup of the marinara sauce and spread it on the bottom of a 9 x 13-inch baking dish (or two 8×8 dishes).
Bring a large pot of salted water to a boil.
While the water is heating up, heat olive oil over medium heat and add the diced onions. Let them soften for 10 minutes.
Add the ground beef and sausage, then increase heat to medium-high. Use a spatula to break up the meat so that it’s very fine and crumbled. Cook for 8-10 minutes, or until cooked through. Add garlic at the last minute. Drain excess grease.
Stir the tomato paste into the meat and cook for 1 minute.
Add diced tomatoes and the rest of the marinara sauce into the meat pan. Simmer for 3-5 minutes. Set aside to cool.
Boil the lasagna noodles to al dente according to package instructions.
Drain and rinse with cold water. This stops the noodles from cooking and cools them off for easy handling.
To make the roll-ups:
Line the noodles up on parchment or wax paper.
Spread an even layer of the cheese mixture over each lasagna noodle, about 2 ½ tablespoons each.
Spread ¼ cup of sauce over each noodle (3 cups total), and reserve the rest.
Roll up the noodles (tightly, while keeping the filling in), and transfer them to the baking dish.
Top with remaining meat sauce, then sprinkle it with remaining mozzarella.
Spray foil with nonstick cooking spray and place it spray-side-down on top of the baking dish to prevent the cheese from sticking to it.
Freeze.
To cook, remove from the freezer and put it straight into a 375-degree oven. Bake for 35 minutes.
Remove and garnish with fresh parsley prior to serving.
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8. Homemade Chicken Pot Pie Make-Ahead Freezer Meals
This isn’t anything like a freezer meal from the grocery store — it’s so much better. Plus, you can easily accommodate different diets. Make it vegetarian by omitting the chicken and adding tofu or extra veggies. This recipe makes enough for two pot pie freezer meals.
What you’ll need:
1 lb chicken, cooked and chopped
1 cup peas, thawed from frozen
1 teaspoon salt
½ teaspoon pepper
Small onion, chopped
2 celery stalks, chopped
1 cup carrot, chopped
1 cup milk
⅓ cup butter
½ cup all-purpose flour
2 cups chicken broth
4 unbaked pie crusts, homemade or store-bought
Directions:
Cook the chicken in a large skillet with a drizzle of oil and salt and pepper. Set aside
In the same skillet, add the butter, onion, carrots, and celery. Cook until softened, about 5-10 minutes.
Sprinkle in the flour and stir until smooth. Cook for about a minute, stirring constantly.
Add chicken broth and milk; cook, stirring constantly until thickened and bubbly, about 10 minutes.
Stir in the cooked chicken, peas, salt, and pepper.
Let this mixture cool before pouring it into pie crusts. This step is very important! It allows the mixture to thicken a bit more.
Once cool, you can either freeze the filling in a labeled freezer-safe container/bag or you can assemble the pie to freeze.
When you’re ready to eat, pull the entire frozen pot pie out and pop it into a 400-degree oven. Bake it covered with foil for 30 minutes. Then, remove the foil and bake for an additional 30 minutes.
If you froze just the filling, thaw it overnight in the fridge. Next, pour it into pie shells when you’re ready to bake. Bake it at 350 degrees for 30-45 minutes.
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9. Make-Ahead Healthy Homemade Hot Pockets
This recipe is a family favorite. Use whatever fillings you want. Store them for easy freezer meals the kids can reheat in the microwave themselves.
What you’ll need:
Crescent roll dough sheet
Chopped ham (this is also a great recipe to use up leftover ham from the holidays)
1.5 cups cheddar cheese, mozzarella, or swiss
Salt and pepper
Directions:
Roll out dough and cut into long strips.
Add cheese and meat, then fold the dough over. Seal the edges and crimp with a fork.
Cover the top with melted butter. (We also recommend sprinkling some everything bagel seasoning for a little extra flavor!)
Bake at 450 for 12-15 minutes.
Allow the pockets to cool completely, then individually wrap in plastic wrap. Put them in a zip-top bag. Freeze.
To reheat from frozen, microwave for 1.5 minutes. If it has been thawed, microwave for 30-60 seconds.
For a quick lunch, you could also reheat these in an air fryer at 360 degrees for 11-13 minutes.
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10. Scrambled Egg Breakfast Muffins
Weekday mornings can be hectic. Prepare a make-ahead breakfast using this scrambled egg muffin recipe. They offer a serving of protein and are super easy to store in the freezer for about two months. Keep them fresh by wrapping them individually before storing in a Ziploc freezer bag.
What you’ll need:
10 eggs
2 tablespoons diced onion
1/2 cup bell pepper, diced
1 cup diced ham, breakfast sausage, or bacon
1/2 teaspoon pepper
1/2 teaspoon seasoned salt
1.5 cups shredded cheddar cheese
1/2 teaspoon garlic powder
Directions:
Preheat oven to 350 degrees.
Spray a 12-cup muffin pan generously with non-stick cooking spray.
In a large mixing bowl, beat eggs. Add in the remaining ingredients and mix them together.
Scoop 1/3 cup of the mixture into each muffin cup.
Bake for 20-25 minutes or until the center of the muffin is completely cooked.
Put them in a freezer-safe bag.
Reheat individually in the microwave for 60 seconds.
11. Mushroom Barley Soup
This is a perfect Meatless Monday recipe. Or you can make it even heartier with some chicken, steak, or ground beef. Definitely save this dinner recipe for flu season in the fall and winter. It’s one of the best (and easiest), healthy freezer meals we’ve tried.
What you’ll need:
1 lb mushrooms
2 carrots, shredded
1 celery rib, diced
Small onion, diced
15 oz. can diced tomatoes
1 cup uncooked barley
2 quarts vegetable stock
Directions:
Combine mushrooms, carrots, onion, diced tomatoes, and barley in a gallon freezer bag.
Freeze.
Empty the frozen mixture into a large pot or slow cooker.
Add 2 quarts of vegetable stock and seasoning of your choice.
Cook in a slow cooker for 8 hours on low. If using a stovetop instead, bring to a boil, then simmer for 40 minutes until the barley is cooked.
12. Make-Ahead Chicken Parmesan Casserole Freezer Meals
Chicken parmesan without the oil or frying! Just whip it up into two 8×8 casseroles. The breadcrumbs go on top of the casserole for that savory crunch we love. And you can use a jarred marinara sauce to make this one quick and easy.
What you’ll need:
1.5 lbs chicken
1 jar marinara sauce
1/2 cup shredded parmesan
1.5 cups shredded mozzarella
1 cup panko bread crumbs
Oil, parsley, salt, and pepper
Directions:
Cut the chicken into bite-size pieces and sauté in olive oil until done. Set aside to cool.
Once the chicken has cooled, split it between two 8×8 foil pans.
Cover each pan with half of the marinara sauce. Add salt, pepper, and parsley.
Top each pan with 3/4 cup mozzarella cheese and 1/4 cup parmesan.
Sprinkle each of the tops with 1/2 cup of bread crumbs.
Cover tightly with foil and freeze.
Thaw the casserole overnight before baking.
Bake at 350 degrees for 35 to 40 minutes.
13. Cheesy Broccoli Chicken and Rice Freezer Meal
This is such an easy make-ahead dinner, you’ll want to make it in multiple batches. Cream of chicken soup works well, but you can also use cream of mushroom (or both!). Even a can of cheddar cheese soup will be delicious.
What you’ll need:
4 cups cooked rice
4 cups chicken breasts, cooked and chopped
2 -10.5 oz. cans of cream of mushroom or cream of chicken soup
2 bags of broccoli florets, steamed
1 tablespoon dried onion flakes
4 cups shredded cheddar cheese
1.5 cups milk
Salt and pepper
Directions:
Pre-cook the broccoli, chicken, and rice.
Combine the cooked rice, chicken, steamed broccoli, cream of chicken soup, onion flakes, cheese, and milk in a large bowl (you may need to work in two batches if you don’t have a large bowl).
Stir to combine everything.
Salt and pepper lightly to taste.
Divide the mixture into four casserole dishes or large freezer bags and freeze.
To cook, thaw overnight in the fridge and bake for 30 minutes at 350 degrees. (You can add more cheese on top before baking if you’d like.)
14. Hawaiian Chicken
This is a sweet and savory dish you can serve on rice. Save time by cutting the chicken into cubes before adding it to the marinade and freezing. Or, cook it whole and shred chicken with a fork after it’s done.
What you’ll need:
2-3 chicken breasts
1/2 cup sugar
1/2 cup vinegar
3 garlic cloves, minced
2 tablespoons soy sauce
1/2 can of pineapple chunks
1/2 cup of pineapple juice (from the can)
Directions:
Place everything in a freezer-safe bag and make sure the chicken is coated with the marinade.
Freeze.
Add the mixture to a slow cooker and cook on low for 6-7 hours.
Remove the chicken and shred it with a fork. Place it back into the sauce.
Serve over rice.
15. Chicken and Veggie Alfredo
Chicken alfredo loaded up with veggies has to be one of the most comforting meals of all time. This is a chop-and-dump-in-a-bag meal that can be served with your favorite pasta on a busy weeknight.
What you’ll need:
1.5 lbs chicken breasts
1 bag frozen broccoli
2 jars alfredo sauce
1 large green pepper chopped
1 can sliced mushrooms, drained
Directions:
Place all ingredients in a gallon freezer bag.
Freeze.
Thaw before cooking in the fridge for 24 hours.
Empty ingredients into a slow cooker. Cook on low for 4-6 hours. You could also bake at 350 degrees for 40 minutes.
Remove the chicken and cut or shred it.
Serve over cooked noodles.
16. Stuffed Bell Pepper Freezer Meals
Prep each stuffed pepper, then freeze them whole. When you’re in the mood for stuffed peppers, just pull however many you need out and bake. It’s a totally simple and healthy make-ahead freezer meal. This is also a great lunch option!
What you’ll need:
8 bell peppers
1.5 lbs ground turkey, cooked
1 small onion
2 cloves of garlic, minced
8-ounce can of tomato sauce
1 cup instant rice, cooked
1.5 cups shredded cheddar cheese
A packet of taco seasoning (optional)
Salt and pepper
Directions:
Cut the tops off the peppers, removing the seeds and ribs as much as you can.
Cut a bit off the bottoms so they sit flat.
Place the peppers in 8×8 foil trays, four per pan.
In a bowl, combine the cooked turkey, cooked rice, chopped onion, garlic, and tomato sauce. Add salt and pepper to taste. Then, combine the taco seasoning if desired. Stir to combine.
Fill pepper with mixture and top with shredded cheese. Cover with foil and freeze
Thaw for 24 hours in the fridge. Then bake at 350 degrees for 30-40 minutes.
17. Green Chili Smothered Burritos Freezer Meals
Enjoy burritos without an expensive trip to the restaurant. This recipe makes six burritos and you can smother them in as much green sauce as you want.
What you’ll need:
4 cups diced chicken (rotisserie chicken works well here)
4-ounce can diced green chilis
2 cups shredded Mexican cheese, divided
1 packet of taco seasoning
½ teaspoon kosher salt
16-ounce container of sour cream
1 15-ounce can of green chili enchilada sauce
6 flour tortillas, burrito-sized
Directions:
Preheat oven to 350 degrees. Coat the bottom of a 9 x 13 casserole dish with a small amount of enchilada sauce and set aside.
In a bowl, combine the diced chicken, sour cream, taco seasoning, green chilis, 1 cup of shredded cheese, and salt. Mix well to combine.
Scoop about 1/2 cup of the mixture into the center of a tortilla and flatten slightly.
Fold in the sides of the tortilla and roll it into a burrito. Place in the baking dish seam side down. Repeat with remaining filling and tortillas.
Pour green chili sauce over the burritos and sprinkle on the remaining cup of cheese.
Cover the baking dish with foil and freeze.
To cook, bake covered at 350 degrees for 30 minutes.
Remove foil and bake for another 15 minutes. Let sit for five minutes before serving.
18. Chicken Red Enchiladas
If you prefer red sauce, this chicken enchilada recipe is right up your alley. Definitely don’t skip the step where you coat the tortillas in red sauce. It makes them more pliable and they won’t fall apart as you roll them.
What you’ll need:
1 lb chicken, cooked and shredded or cubed
1 packet taco seasoning
3 cups shredded cheddar or Mexican blend cheese, divided
6 corn tortillas
19-ounce can mild red enchilada sauce
Fresh cilantro
Directions:
Cook and shred your chicken, or shred up a rotisserie chicken. Stir the chicken with about 1/2 cup of the enchilada sauce and set aside.
Dip your corn tortillas in red sauce to coat them.
Fill the tortilla with shredded chicken and cheese.
Roll the tortilla up and push it to the end of the pan.
Continue doing this with your tortillas until your pan is full.
Pour the excess sauce over your tortillas.
Top with more cheese and chopped cilantro.
Freeze.
Thaw overnight in the fridge and bake at 350 degrees for 20-25 minutes.
19. Easy Shepherd’s Pie Freezer Meals
Use whatever leftovers you have: mashed potatoes, veggies, cooked ground chicken or beef, and any shredded cheese for this hearty dish. Note that some of our readers have suggested using frozen hash browns instead of mashed potatoes, as those don’t freeze very well.
What you’ll need:
1 tbsp olive oil
1 small onion, finely chopped
2 carrots, shredded or finely diced
1.5 pounds lean ground beef
1 tablespoon Worcestershire sauce
2 teaspoons ground allspice
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup beef stock
1 tablespoon flour
1/2 cup frozen corn
1/2 cup frozen peas
Instant mashed potatoes
Directions:
Cook the ground beef in a skillet with the onions and set aside.
In the same skillet, add all of your veggies. Cook until softened.
Next, add the beef back to the pan, as well as the seasonings. Sprinkle with the flour.
Cook for one minute.
Add the beef stock and simmer on medium heat until it thickens into a gravy.
Pour the beef mixture into a round pie tin.
Top with mashed potatoes* and cheese.
Cover with foil and freeze.
To serve, thaw it first in the fridge. Then bake at 400 degrees for 40-50 minutes.
*You could skip this step and top the pie with instant mashed potatoes just before baking it as mashed potatoes sometimes don’t freeze well.
20. Breakfast Burritos
Make breakfast in minutes with these make-ahead freezer breakfast burritos. All the ingredients for a full breakfast, stuffed into a big tortilla shell. Make them, freeze them, microwave them, and enjoy.
What you’ll need:
12 eggs
Cubed hashbrown potatoes
1 tablespoon olive oil
1/4 teaspoon smoked paprika
1 lb breakfast sausage
1/2 tablespoon olive oil
1/2 tablespoon minced garlic
Salt and pepper to taste
1 cup shredded cheddar cheese
10 8-inch flour tortillas, plain or whole wheat
Directions:
Cook the breakfast meat, set aside to cool.
Next, scramble eggs until fully cooked. Set aside.
Cook the breakfast potatoes and set them aside as well.
Once the items have cooled, add scrambled eggs, roasted potatoes, breakfast sausage, and a sprinkle of cheese on top of one tortilla.
Make your burritos by folding two sides in and then rolling.
Tightly wrap the burrito in tin foil, making sure there are no pockets of air.
Continue until all of the filling and tortillas have been used.
If heating from frozen, unwrap from the foil and place on a plate. Then into the microwave they go. Use the defrost setting on your microwave for 2 to 3 minutes, flipping every minute. Lastly, microwave on high for 60-90 seconds or until hot. However, If heating from thawed, microwave on high for 60 to 90 seconds.
Have more freezer meal recipes or tips we should try? Please share them in the comments!
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