Fall Freezer Dinner Stock Up

Stock your freezer up with five healthy dinners in just one hour. This fall freezer dinner stock up is made with wholesome ingredients, delicious, and easy to prepare.

It's been awhile since our last freezer stock up (check out 5 Vegan Freezer Meals in 1 Hour!), but today we're back with another delicious freezer meal prep session.

Today, we have three meat-based recipes, one vegetarian and one vegan recipe. These are (mostly) no cook, making this an easy freezer prep session.

Don't forget to pin this post to save it for later!

Watch the video below to see how to prep these freezer meals! You can find more of my recipe videos on my YouTube channel, or on Facebook.

Equipment required for this fall freezer dinner stock up

For this session, you will need:

• 3 gallon sized freezer bags  (or 3 large capacity meal prep containers, see * below)
• a 9 x 5 inch loaf pan similar to this one
• a 9 x 9 inch baking pan
• foil to cover the baking and loaf pans
• sharpie to label bags & foil

* I am using this 8 cup glass meal prep container for the Honey Garlic Chicken, and two 3 quart glass containers from Ikea for the Chickpea Skillet and Portuguese Chicken Bake

Let's get meal prepping!

Step 1- label all your containers

I include the recipe name, date, and any information about cooking right on the container. You can write on the bag or foil with a sharpie.

• I like these reusable labels for meal prep containers
• painters tape or masking tape is another easy way to label meal prep containers

Step 2- gather your ingredients

The first thing to do is gather all your ingredients.

Step 3- recipes

Print off all recipes. Find the links to printable recipe cards below:

• Butternut Squash Enchilada Casserole
• Honey Garlic Chicken
• Vegan Moroccan Chickpea Skillet
• Portuguese Chicken Bake
• Hoisin Turkey Meatloaf

Step 4- prep your vegetables

1. The only thing we need to cook is our butternut squash for the butternut squash enchilada casserole, so get that roasting right away.
   • toss 6 cups of 1 inch butternut squash cubes in 1-2 tablespoons olive oil, spread out on a baking sheet, season with salt & pepper
   • roast for 25-30 minutes at 425°F.
2. Work your way through each recipe one by one and put the prepped veggies right into the labelled containers.
   • Portuguese Chicken Bake- 4 carrots, sliced in 2 inch long pieces, 1 red onion cut into chunks, 2 potatoes cut into 1 inch cubes
   • Moroccan Chickpea Skillet- 2 cups ½ inch sweet potato cubes,  1 bell pepper (chopped), 1 onion (chopped)
   • Honey Garlic Chicken- 6 cloves garlic (minced)

Step 5- open all cans

Work your way through all the cans, opening them.

Step 6- cheese & tortillas

Shred 2 cups of cheese and cut two large tortillas in 4.

Step 7- assemble!

Work your way through each recipe, adding the ingredients into the meal prep container.

1. Butternut Squash Enchilada Casserole

• On prep day- roast butternut squash cubes, then stir together with black beans, corn & enchilada sauce. Assemble casserole and freeze in a baking dish.
• On cook day- thaw completely, then bake up at 425°F for 20-30 minutes.
• Serve with- avocado, green onions and/or greek yogurt.

Get the printable Butternut Squash Enchilada Casserole recipe here! 

2. Moroccan Chickpea Skillet

• On prep day- assemble all ingredients in a meal prep container or gallon-sized freezer bag. Freeze
• On cook day- thaw completely, dump into a large frying pan, cover and simmer for 15-30 minutes. Add stock to the pan as needed.
• Serve with- fresh lemon, rice or bread.

Get the printable Moroccan Chickpea Skillet recipe here! 

3. Honey Garlic Chicken Thighs

• On prep day- assemble all ingredients in a meal prep container or freezer bag.
• On cook day- thaw completely, dump into a 9 x 9 inch baking dish and bake at 400°F for 20 minutes. Add 1 tablespoon cornstarch mixed with 2 tablespoons cold water and mix in. Return to the oven for another 10 minutes or until chicken has reached an internal temperature of 165°F.
• Serve with- rice, potatoes, steamed broccoli.

Get the printable Honey Garlic Chicken Thighs recipe here! 

4. Hoisin Turkey Meatloaf

• On prep day- stir together all ingredients and press into a parchment-lined loaf pan. Cover with foil to freeze.
• On cook day- thaw completely, then bake up in the oven at 350°F for 55 minutes or until baked through. Brush with additional hoisin sauce to serve.
• Serve with- rice, potatoes, steamed broccoli.

Get the printable Hoisin Turkey Meatloaf recipe here! 

5. Portuguese-ish Chicken Bake

• On prep day- add all ingredients to a freezer bag or meal prep container.
• On cook day- thaw completely, then dump into a large baking dish. Cover (I use these silicone baking covers), then bake at 400°F for 1 h 15 minutes. Uncover, and bake for another 15 minutes, or until potatoes are soft and chicken is cooked through.
• Serve with- rice, potatoes, steamed broccoli.

Get the printable Portuguese Chicken Bake recipe here! 

That takes care of our Fall Freezer Stock Up! I hope you give it a try, and I really hope it makes your life easier.

Let me know if you have any questions.

Take care,