Freezer Cooking Basics: What You Need to Fill the Freezer

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Want to skip the processed frozen foods and make your own? I got ya covered with the low-down on freezer cooking basics so you eat well and save money.

Freezer Cooking Basics: What You Need to Fill the Freezer | Life as Mom

Convenience foods have been the name of the homemaker’s game for quite some time. Those in the hustle and bustle of the 1920s relished in the first fast-food restaurants where meals could be enjoyed quickly and at low cost. Busy cooks in the late 1940s were the first to enjoy the luxury of a packaged “just add water” cake mix from which to bake the evening’s dessert. In 1954 the first “TV dinner” was created.

Today’s home cooks are no different from their predecessors in wanting quick cuts to get toward dinnertime faster and more economically. However, modern day  “convenience” items are no longer “the best thing since sliced bread.” They can take a huge bite out of one’s budget, and usually they aren’t the healthiest food choices around.

There must be a better way.

There is. It’s called freezer cooking. Also known as once-a-month cooking, batch cooking, or bulk cooking, it’s a way to make your own convenience foods – a lot at one time so you can buy yourself some time later. There are lots of ways to approach it. Today, I’m going to present some freezer cooking basics.

Freezer Cooking Basics: What you need to fill the freezer

Energy and Focus

Cooking takes work even if you’re just preparing Monday night’s dinner. Sometimes you have to stir up extra motivation and push through. All the more so if you are going to cook multiple meals at one time.

Whether you’re making a month of meals or just a double batch of something, you’ll need to have some extra energy and focus. Making more food at one time means you potentially have more perishables on hand. You don’t want to tackle this when you’re extra tired or under the weather, lest you let that food go to waste.

Plan to do your bulk cooking when you can focus and power out. You’ll reap the rewards in the weeks to come when you don’t have to cook!


It’s going to take a little bit longer to prepare a bulk batch of your favorite meals than it would a single one. Five lasagnas won’t take five times longer to assemble, but they will take a little more time than if you were making one pan.

Free up your calendar to allot for the extra time investment. Make sure that houseguests don’t arrive while you have a fridge full of perishables that need to get cooked and stored. Likewise, arrange some childcare or other entertainment for the children.

Know that the time you spend now you’ll get back later. I promise!

Freezer Cooking Basics: What You Need to Fill the Freezer | Life as Mom

Freezer-friendly dishes

In order to avoid freezer burn, you’re going to need to wrap your meals in the appropriate packaging. I have some favorite freezer cooking tools, but some of my top must-haves include:

Make sure that you’re able to “tie up” your dishes in the freezer. You don’t want to make a casserole in your only cake pan and find that it’s occupied in the freezer when you need to bake a cake.

A good stockpile of groceries or a lump of seed money

If you’re going to cook a month’s worth of meals, you will need to buy a month’s worth of groceries at one time – at least what is needed to prepare those 30 dinners. If you keep a pretty full pantry you might be okay, but otherwise, prepare to shell out some extra money up front. You will want to make sure that you have enough leftover in your food budget to cover breakfasts and lunches, milk, and other regular perishables.

If you don’t have your grocery money at the beginning of the month, you can work around this in several ways. You can accumulate grocery items over time or just set aside a small amount of your food budget each week.

One quick way to fill the freezer that also costs less up front is simply to cook double batches every once in awhile. If you do this consistently, you’ll slowly build a stockpile of meals in your freezer without laying out a lot of money at one time.

Freezer Cooking Basics: What You Need to Fill the Freezer | Life as Mom

My book

Can you believe it’s already been SEVEN YEARS since I first started drafting Not Your Mother’s Make-Ahead and Freeze Cookbook?! This December a newly revised and expanded edition will be hitting the book shelves.

This second edition contains three new cooking plans, 25 additional recipes, and an assortment of color photographs. I’ve also gone over every word of the book and made sure it was relevant and true for 2017, seven years after it was first written.

While I have plenty of freezer-friendly recipes in the archives of Good Cheap Eats and here on Life as Mom, there are over 100 recipes that are exclusive to the cookbook. The only way to bake up some Caramel-Lime Bars or enjoy Shells Stuffed with Pork, Mushrooms, and Onions, you’re gonna need the book! Thanks for preordering. Stay tuned for a special bonus!

A plan

Having a plan is half the battle when it comes to filling the freezer in a timely manner. Believe it or not, it’s not difficult to create your own plan. Head here to learn how to create your own freezer cooking plan.

Freezer cooking isn’t rocket science. The food marketers want you to believe that it’s too hard to cook your own or that you’re just not capable of it. You and I both know that’s a lie. Home cooking is something man and woman have tackled since the dawn of time. You can do it. And you can do it better and cheaper than the commercial food giant.

You just need to know a few freezer cooking basics. 😉

Let me know what questions you have and we’ll tackle them in the comments.

Freezer Cooking Basics: What You Need to Fill the Freezer | Life as Mom

Originally published February 24, 2010. Updated September 16, 2017.

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. Lyndsey says

    Last month I participated in my first freezer cooking. I didn’t have any problems with the actual cooking, but when it came to the day where we would eat the food it would take us longer to get the food re-heated than it would have taken us to just cook it fresh. Any tips on making this smoother?

    • Jessica Fisher says

      Hi Lyndsey, that is definitely frustrating. And the butt of many of FishPapa’s jokes. It has happened to us more than once. 😉

      Since I make a month’s meal plan and then an updated meal plan each weekend, I can see the lay of the land so to speak for the week. On Sunday night I pull out enough items for the next 2-3 days. Depending on how full your fridge is and how often it gets opened, sometimes food can take a long time to thaw. I try to be flexible about when we eat what just in case something is still rock solid. Sometimes I thaw it briefly in the microwave, sometimes I pull it from the refrigerator about an hour before cooking, sometimes I just allow for longer baking time.

      For me, the benefit of freezer meals is not just in the time spent that night but also in the mess involved. I love not having a lot of pots and pans to clean up. Hope that helps!

    • Miles Dedrick says

      Hi Jessica,
      I live alone, and love using BPA-free compartment trays when I freezer cook. Proportions are just right for me. I was thinking that maybe the portion size has to do with the long thaw you are experiencing. The larger the portion the longer it takes to thaw.

  2. I have a friend coming over Monday for a FULL day of cooking. We’ve got 15 different recipes to prepare! My first “real” OAMC experience… here goes nothing!

  3. Personally, I’m a fan of breaking it up over the course of the month. When ground beef is on sale – that’s when I prep meatballs, hamburgers, meatloaf, and meat-mix for spaghetti, tacos & sloppy joes. When boneless/skinless chicken is on sale – that’s when I cut it up for nuggets, chicken piccata, stir fry, & marinade some for cooking in crockpot later. Sometimes I’ll cook some w/ onions & shred it for casseroles, soup, & dumplings later in the month. That’s what works for me. You just gotta find what works for you and your family.

    • Kathy says

      I so agree with Sharon … that is how I do it … that way I am not overspending each month … I buy it when it is on sale … prepare and freeze it! We are retired and it has been so nice not to have to cook every night or have so many dirty dishes … we can be on the go and come home and have a good meal without being tempted to eat at a restaurant because it is “easier and less mess!” I so appreciate this blog … wondering why I didn’t think of doing this a long time ago!

  4. Sarah says

    I’m am very much interested in making a lot of frozen dinners for the summer. I am pregnant and expecting a baby early June. I was wondering if you had any ideas on food that doesn’t require a lot of heating up but freezes well for the summer months? It gets really humid here and I don’t do well with the heat due to previous heat strokes. Do you have any suggestions? Thanks.

    • Jessica Fisher says

      @Sarah, Some things that work for me are precooking chicken breast to toss into salads or marinating meats and chicken to throw on the grill — outside where hubby does the cooking. Components work well in summer time, too. Like taco kits: cooked taco meat and a bag of cheese. Reheat the meat and let everyone assemble their own. I’ll be posting about components later in the week, so watch for it.

      Anybody have good summertime ideas for Sarah?

    • @Sarah, I would suggest anything that can be warmed up quickly in a pan on the stovetop, like taco meat w/ beans for taco salad, or soups, things like that. Things that must be baked (meatloaf, etc.) aren’t very fun in the summer!

      One thing I love to do in the summer is to dump a meal in the crockpot, then take it out to the garage to let it do its thing! We live in a single wide mobile home, and even the crockpot can really steam the place up, something we don’t appreciate on hot & humid summer days!

    • Lucky says

      @Sarah, I had my baby in late May so I can relate. I pre-marinated a lot of meats for the grill, and made shredded pork that I could heat up on the stove top. I also made a lot of muffins and hamburger buns. Congrats!

    • Janelle says

      @Sarah I have had two summer pregnancies now and my crockpot was my lifesaver!!! You can fill ziplocks with the ingredients of a full meal, or you can use it to cook large quantities of things like chicken or ground beef and then freeze them in meal-size portions. No oven needed!

  5. Michele says

    I work full time during the day and next month I am going back to school full time at night. My DH works 2nd shift and my DDs are 13 and 18. I need meal ideas that we can all eat at different times. Can you help?

    • Jessica Fisher says

      Off the top of my head… calzones, indiv. cooked pizzas, and chimichangas freeze well. Wrap them individually and then everyone can pull out whatever he wants when he wants.

    • Annie says

      @Michele, See my comment above to Jessica Fisher/Sarah for the recipe for Brown Bag Burritos. They’re great and super quick to reheat.

  6. Thank you for the tutorial – it was very helpful. At the moment, I’m just cooking for two (and we have a VERY small freezer!) but in a few months there will be three 🙂 and I’m planning ahead for some freezer meals. I love the idea of having something delicious ready to go once Hubs & I get home from work – so we have more time with our new family! Thank you again!

  7. Megan says

    Thanks so much for posting these tips each month! I’m going to try for a few weeks’ worth of meals this weekend. I’ve been doing prep work for my meals a week in advance, and there are a few meals that I always double and freeze for the next month, but I haven’t tried anything beyond that.

  8. Thanks for the post. I know I need to try this, especially when I looked and saw how much we spend on fast food this month because I didn’t get dinner made. How much easier it would be just to stick it in the oven. I only have my small freezer, so I’ve been nervous to try this, but I know I need to. Thanks for the info to get started. Looks like I need to do some planning today!

  9. We are a large family. I have 2 refrigerator freezers and an upright in the garage. However, they are full (mostly meat). About how much space are your meals taking up…trying to figure out how to fit in that many meals.

    I already shop once a month, so this shouldn’t be a far stretch. I appreciate this post so much because I’ve been wanting to do this, but needed the “how-to”.

  10. Love the pictures and the history lesson!
    Ofcourse, the tutorial is great, too!

  11. I love to cook extra and freeze it, but haven’t tried it on the scale you do (yet!)

    We’ve recently decided to give up our microwave and I reheat everything using our oven or stovetop, but I think I need a tutorial on the best methods for this. Can some things come straight from freezer to over/stove, but others must thaw before reheating? What temp is right in the oven if I want to reheat a casserole but not re-cook it? Any tips or coaching on this front would be much appreciated!

  12. Rebecca says

    I have a small freezer as well, and I work varying shifts so some nights we’re all home for dinner (me, hubby, and 2 year old), and other times it’s just hubby heating up food for him and kid. I make a lot of pepperoni hot pockets/calzones (just a simple pizza dough with fillings), and shredded BBQ beef for them, and casseroles (8″ square pans) for all of us. Partly because of space, and partly because of paychecks I usually do a quick batch of freezer cooking once every 2 weeks. Also, throughout the week if I make something and end up with leftovers, I package them up and freeze them (this works great for waffles).

    • Jessica Fisher says

      Great techniques. Do you put sauce in your calzones or serve on the side?

  13. Dana says

    I made something like this last night for dinner. Sooo good. I put the sauce on the side just so the dough would not get soggy. I think I might make some pizza sauce and do the individual baggies (like your oatmeal) to freeze with them. Unfortunately I was not able to get any into the freezer. But I am going to make some today to freeze. And a added bonus I gave my 3yo a piece of dough and she played for a really long time while I rolled the dough out and assembled my pizza pockets.

  14. Alan says

    My biggest question to these freezer meals is when you take out the dish to be reheated what temperatures and time are we looking at? an example would be frozen lasagna, do I store it in the fridge to defrost? or pop it into the microwave? some basic temps and times would be great for someone just learning the ropes.

    • Jessica Fisher says

      It really depends on the recipe. Potpies can go straight from the freezer to the oven. Theoretically so can other dishes, but I like to thaw my lasagna first in the fridge. I think it cooks more evenly that way.

  15. Joanna says

    Do you recommend freezing meals when they are hot, or do they have to be room temperature?

    • Jessica Fisher says

      No, you never want to freeze a hot meal. It can cause dangerous bacteria to grow as well as unsightly ice crystals. You want to cool the food quickly and then chill it well in the refrigerator before freezing it. This protects the integrity of the dish and helps prevent frostbite, too.

  16. susan says

    Can u freeze raw potatoes in a casserole?

    • I’ve only done that with commercially frozen potatoes. My understanding (from the Potato Council) is that they will blacken if not cooked or treated like frozen potatoes are.

  17. Julie says

    Hi! I’ve no problem following a recipe and freezing it, but I’m not sure what to do from there. Do I thaw it out completely before cooking? Or do I cook it frozen? The two questions that keep me from jumping on the freezer meal train. Thanks!

    • It really depends on the recipe. All my recipes have thaw and reheat instructions. My personal preference is to thaw completely for most things, except pot pies. That way you avoid cold spots.

  18. Brooke Christensen says

    My husband is the cook in our house and I’ve convinced him that we need to try doing freezer cooking. I’m reading all I can find on this, but I’m confused. For example lasagna do you make and bake the lasagna before freezing? Then do you treat it like a pre-packaged lasagna and bake for 70 minutes from a frozen state or what?

    • I don’t like to freeze lasagna after it’s baked. I assemble, chill, and freeze. Thawing before baking results in the best texture and no cold spots, but you can bake from frozen, though it’s not ideal. My cookbook explains a lot, and gets good reviews from husbands. (Seriously. I’ve gotten letters from men who love the book.) That’s an affiliate link.

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