Freezer Meals On The Cheap: 4 hours 46 Meals only $95

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Imagine opening your freezer and seeing it packed with homemade meals that only need reheating. No expensive takeaways, no last-minute supermarket trips, and no wondering what to make after a long day.

With a little planning, you can prepare 46 individual freezer meals in around four hours for approximately $95. That works out at only about $2.07 per serving.

This freezer cooking plan includes:

• Easy homemade lasagna
• Beef and bean taco casserole
• Chicken teriyaki with rice
• Creamy beef stroganoff
• Chicken and vegetable pasta bake
• Slow cooker beef chilli

Important: The $95 price is an estimated budget based on discount-store ingredients, own-brand products, sale prices, and basic seasonings already in the cupboard. Your final cost may vary depending on where you shop.

46-Meal Plan HTML Table

Approximate $95 Budget HTML Table

Prices will vary depending on your location, supermarket, available offers and ingredients already in your cupboard.

Complete Shopping List

Recipes

1. Easy Homemade Lasagna

Makes 8 individual portions

Ingredients

• 1 pound ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 jar pasta or marinara sauce, 24 ounces
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 9 lasagna noodles
• 15 ounces ricotta or cottage cheese
• 2 cups shredded mozzarella
• ½ cup grated Parmesan

Instructions

1. Preheat the oven to 375°F.
2. Cook the ground beef and onion in a large frying pan for 8 to 10 minutes.
3. Drain away any excess fat.
4. Add the garlic and cook for 30 seconds.
5. Stir in the pasta sauce, Italian seasoning, salt and pepper.
6. Simmer the sauce for 10 minutes.
7. Cook the lasagna noodles according to the packet instructions. Drain well.
8. Spread approximately ½ cup of meat sauce across the bottom of a 9 x 13-inch baking dish.
9. Add three lasagna noodles.
10. Spread half the ricotta over the noodles.
11. Add one-third of the remaining meat sauce and ½ cup mozzarella.
12. Repeat the layers once more.
13. Finish with the final three noodles, remaining meat sauce, remaining mozzarella and Parmesan.
14. Cover with foil and bake for 25 minutes.
15. Remove the foil and bake for another 10 to 15 minutes.
16. Allow the lasagna to cool before cutting it into eight portions.

Freezing Instructions

Place each cooled portion in a freezer-safe container. Freeze for up to three months.

Thaw overnight in the refrigerator and reheat until piping hot throughout.

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2. Beef and Bean Taco Casserole

Makes 8 individual portions

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 2 cans beans, 15 ounces each, drained and rinsed
• 1 can diced tomatoes, 14.5 ounces, drained
• 1 tablespoon chilli powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 8 medium flour tortillas
• 1½ cups shredded cheddar
• ½ cup water

Instructions

1. Preheat the oven to 375°F.
2. Brown the beef, onion and bell pepper in a large frying pan.
3. Add the garlic and cook for 30 seconds.
4. Stir in the beans, tomatoes, chilli powder, cumin, paprika, salt, pepper and water.
5. Simmer for approximately 10 minutes.
6. Cut the tortillas into quarters.
7. Arrange half the tortilla pieces in the bottom of a large baking dish.
8. Spoon over half the beef mixture.
9. Sprinkle over ½ cup of cheddar.
10. Repeat with the remaining tortillas and beef mixture.
11. Finish with the remaining 1 cup of cheese.
12. Bake for 20 to 25 minutes.
13. Cool before dividing into eight portions.

Freezing Instructions

Freeze individual portions or divide the casserole between two smaller freezer dishes.

Serve with sour cream, salsa, lettuce or crushed tortilla chips after reheating.

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3. Chicken Teriyaki and Rice

Makes 8 individual portions

Ingredients

For the Chicken and Vegetables

• 2 pounds boneless chicken thighs, cut into small pieces
• 1 tablespoon cooking oil
• 1 medium onion, sliced
• 2 bell peppers, sliced
• 16 ounces frozen broccoli
• 3 cups uncooked long-grain rice

For the Teriyaki Sauce

• ¾ cup soy sauce
• 1½ cups water
• ⅓ cup brown sugar
• 2 tablespoons apple cider vinegar or rice vinegar
• 3 cloves garlic, minced
• 1 teaspoon ground ginger
• 2 tablespoons cornstarch
• 3 tablespoons cold water

Instructions

1. Cook the rice according to the packet instructions.
2. Heat the oil in a large frying pan.
3. Add the chicken and cook for approximately 8 minutes.
4. Add the onion, peppers and broccoli.
5. Cook for another 6 to 8 minutes, until the chicken is completely cooked.
6. In a saucepan, combine the soy sauce, 1½ cups water, brown sugar, vinegar, garlic and ginger.
7. Bring the sauce to a gentle simmer.
8. Mix the cornstarch with 3 tablespoons cold water.
9. Pour the cornstarch mixture into the sauce.
10. Stir continuously until the sauce thickens.
11. Pour the teriyaki sauce over the chicken and vegetables.
12. Divide the cooked rice between eight containers.
13. Spoon the teriyaki chicken over the rice.
14. Allow everything to cool before sealing the containers.

Freezing Instructions

Freeze for up to three months.

Add one tablespoon of water before reheating to help prevent the rice from drying out.

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4. Creamy Beef Stroganoff

Makes 8 individual portions

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 8 ounces mushrooms, sliced
• 2 cloves garlic, minced
• 2 cans cream of mushroom soup, 10.5 ounces each
• 1 cup beef stock
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 12 ounces egg noodles
• 1 cup sour cream, added after reheating

Instructions

1. Cook the egg noodles for one minute less than the packet instructions.
2. Drain and set aside.
3. Brown the beef and onion in a large frying pan.
4. Add the mushrooms and cook for approximately 5 minutes.
5. Add the garlic and cook for 30 seconds.
6. Stir in the mushroom soup, beef stock, paprika, salt and pepper.
7. Simmer for 5 to 8 minutes.
8. Stir the cooked noodles into the beef mixture.
9. Divide between eight freezer-safe containers.
10. Allow the stroganoff to cool completely before freezing.

Freezing Instructions

For the best texture, freeze the stroganoff without the sour cream.

After reheating, stir approximately 2 tablespoons of sour cream into each portion.

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5. Chicken and Vegetable Pasta Bake

Makes 7 individual portions

Ingredients

• 2 pounds boneless chicken thighs, diced
• 1 tablespoon cooking oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 12 ounces penne or rotini pasta
• 16 ounces frozen mixed vegetables
• 2 tablespoons butter
• 2 tablespoons plain flour
• 2 cups milk
• 1 cup chicken stock
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1½ cups shredded cheddar

Instructions

1. Preheat the oven to 375°F.
2. Cook the pasta for two minutes less than the packet instructions.
3. Drain and set aside.
4. Heat the oil in a large frying pan.
5. Add the chicken and onion.
6. Cook for 8 to 10 minutes, until the chicken is cooked.
7. Add the garlic and cook for 30 seconds.
8. Add the frozen vegetables and cook for 3 minutes.
9. Melt the butter in a separate saucepan.
10. Stir in the flour and cook for one minute.
11. Slowly whisk in the milk and chicken stock.
12. Cook until the sauce has thickened.
13. Stir in the salt, pepper and Italian seasoning.
14. Combine the pasta, chicken, vegetables and sauce.
15. Transfer to a large baking dish.
16. Sprinkle the cheddar over the top.
17. Bake for approximately 20 minutes.
18. Cool and divide into seven portions.

Freezing Instructions

Freeze in individual containers or in one family-sized dish.

Thaw overnight before reheating for the best pasta texture.

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6. Slow Cooker Beef Chilli

Makes 7 individual portions

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 3 cans beans, 15 ounces each, drained and rinsed
• 2 cans diced tomatoes, 14.5 ounces each
• 1 can tomato sauce, 15 ounces
• 2 tablespoons chilli powder
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup water or beef stock

Instructions

1. Brown the ground beef, onion and bell pepper in a large frying pan.
2. Drain away any excess fat.
3. Add the garlic and cook for 30 seconds.
4. Transfer the beef mixture to a slow cooker.
5. Add the beans, tomatoes, tomato sauce, chilli powder, cumin, paprika, oregano, salt, pepper and water.
6. Stir everything together.
7. Cook on low for 4 to 6 hours or on high for 2 to 3 hours.
8. For a faster batch-cooking version, simmer everything in a large saucepan for 30 to 40 minutes.
9. Allow the chilli to cool before dividing it into seven portions.

Freezing Instructions

Freeze the chilli in individual containers or strong freezer bags.

Serve with rice, baked potatoes, tortilla chips, pasta or crusty bread.

Four-Hour Cooking Schedule