Stock your freezer with these healthy summer freezer meals! All recipes included in one post, no clicking around needed.

Healthy Summer Freezer Meals

Aka, no soups, chilis, or giant hot casseroles.  While I love those things, I can’t dig them in the summer.  I live in Phoenix, where we top out at around 121F.  The last thing I want to do is crank on my oven to reheat a frozen casserole for 45 minutes that will then come out as a hearty meal that, although perfect for the winter, makes me sweat just thinking about eating in the summer (both from the oven cranking the temperature up and from the temp of the food).  No, no-no.  

Our second baby is welcomed to make his appearance any day now, but his due date is officially May 9th, so it could be up to May 14th (#evictionnotice), and it’s already hot here at the beginning of April.  I can only imagine how much hotter it will get between now and the time we meet Baby #2.  So last weekend, I finally got my act together to make some freezer meals, but I was specific in choosing things that I didn’t feel would make me sweat (any more than I already am postpartum in the middle of the summer) when eating them.  

Unlike the first time, I stocked my fridge with freezer meals (see 12 healthy freezer meals for new moms) with full crockpot meals, soups, and hot casseroles, this time, I focused a lot on prepping protein.  My plan is to rely on salad packs and the prepared veggie section of the grocery store to pair with said proteins.  So that being said, I wanted to share what I made last weekend and a few more ideas I had for summer freezer meals! 

You may also want to check out my healthy freezer meals you’ll actually want to eat post with 55+ ideas! 

1. Healthy Blueberry Oat Flour Muffins

These healthy oat flour blueberry muffins are made with just a few simple ingredients and warm-bursting sweet blueberries in every bite!

This was the only breakfast/snack recipe I prepped (at least so far) but, what’s more, perfect than a blueberry muffin for a summer breakfast?  

2.  Oven-Fried Paleo Chicken Tenders

This is a go-to in my book and having some ready to go in the fridge to bake straight from frozen is the perfect healthy summer meal!

INGREDIENTS:

3.  Jalapeno & Cheddar Turkey Burgers

4.  Cheesy Pizza Quinoa Bites

Cheesy pizza quinoa bites are a delicious and healthy vegetarian lunch, snack, or appetizer. A kid-friendly meal everyone will love!

INGREDIENTS:

• 1.5 cups cooked quinoa
• 1 tsp avocado oil or EVOO
• 1/2 yellow onion, diced
• 1 tsp minced garlic
• 2 large eggs
• 1 cup mozzarella
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1/2 cup sliced black olives
• 1/2 cup diced canned tomatoes, rinsed and chopped again to make smaller pieces

5.  Spaghetti Squash & Italian Meatballs

Made this last time, it’s still a “hot” meal, BUT spaghetti squash is a summer veggie.  And, at least since the prep work is already done, I can heat it in the microwave instead of cranking up the oven in the middle of the summer to make the meatballs and roast the spaghetti squash.  

INGREDIENTS:

• One spaghetti squash
• 2 cups marinara
• 1.25lb ground beef
• 1 egg
• 1/2 cup chopped yellow onion
• 2 cloves minced garlic
• 1 tsp dried parsley
• 1 tsp dried basil
• 1/2 tsp oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

INSTRUCTIONS:

1. Cook spaghetti squash (I microwaved mine) and freeze in a gallon size ziplock bag.
2. Freeze marinara in a jar or ziplock (make sure to leave some room since liquid expands.)
3. Cook meatballs: combine 1.25lb ground beef, 1 egg, 1/2cup onion, 2 cloves minced garlic, 1 tsp parsley, 1/2 tsp basil, 1/2 tsp oregano, 1/2 tsp salt, 1/4 tsp black pepper.  Make meatballs and bake on a foil-lined and greased sheet pan at 400 for 20-30 mins – let cool before freezing. I froze in another bag.
4. You could heat all of this from frozen in the microwave, but I just let everything defrost for a day, then combined into meals and heated in the microwave.

Chicken Marinades

I felt like chicken breasts, and chicken thighs that I could either throw in the grill after defrosting or straight in the Instant Pot from frozen were perfect for summer! I only made a few, but in addition to the ones below, you may also want to check out 8 Paleo-Friendly Marinades for more ideas!  (Post has a free download.)

8.  Hawaiian Chicken Marinade

Adapted from Pinch of Yum’s Hawaiian Chicken Tacos

Honestly, I plan to eat this with a side of microwaved broccoli over rice cuz it just sounds delicious as is!  I adapted the original recipe from Pinch of Yum by adjusting the spices and using canned pineapple, but I haven’t tried it yet.  I’ll come back and update you when I try it!

Freeze Together:

• 1.5 – 2lb boneless skinless chicken thighs
• 20 ounce can of drained and rinsed pineapple
• 1 jalapeno, finely chopped (remove ribs/seeds for less heat)
• 1 small red onion, chopped
• 3 cloves of garlic, minced
• 1 1/2 tsp chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 tsp cumin 
• 1 teaspoon salt 
• 1 tablespoon yellow mustard 

INSTRUCTIONS:

1.  Freeze together all ingredients.  
2. Instant Pot Instructions:  Add 1/4 cup of water before cooking.  High pressure 20 minutes and quick release.
3. Slow Cooker Instructions (thaw first):  Add 1/4 cup of water before cooking.  High for 4 hours. 

9.  Chicken Tinga

I made this one last maternity leave but somehow didn’t end up sharing it in my post-round-up for new moms.  Chicken Tinga is a classic recipe using one of my favorite things of all time, canned chipotle chiles in adobo sauce. It’s spicy and smokey, simmered in a flavorful and rich tomato sauce.  We don’t love the taste of cumin in my house, so like I always do, I decreased the cumin and increased other flavors for my own take on this classic Latin-inspired recipe!

Blend Into A Sauce:

• half a white onion
• 2 cloves garlic
• 2 individual chipotle chiles in adobo and 1-3 tablespoon adobo sauce (less if you like it mild, more if you like it hot) –> use the rest of the can by making chipotle sauce!
• 1.5 teaspoons oregano
• 1/2 teaspoon cumin
• 1 (14-ounce) can crushed fire-roasted tomatoes with green chiles
• 1/2 teaspoon salt 

Freeze with: 

• 2lbs boneless chicken thighs 
• half a white onion, sliced
• 1 tablespoon avocado oil 

Instructions

1. Freeze together sauce and remaining ingredients.    
2. Instant Pot Instructions:  High pressure 20 minutes and quick release.
3. Slow Cooker Instructions (thaw first):  High for 4 hours. 

**PS The last time I made this, I skipped the blend into a sauce and just threw everything in a bag to freeze together.  It still came out delicious straight out of the Instant Pot!

All the Mexican Food

In addition to the spicy Latin-inspired marinades I made, I also made a ton of different Mexican food/Latin-inspired options that I envision will be used for tacos, an endless supply of tacos, tostadas, and especially taco salads! Perfect for summer, or maybe it’s just the margarita I’m dreaming of that pairs with these dishes—either way. 

10.  PORK CARNITAS

My all-time FAVORITE Freezer meal! I don’t have an updated photo for this one because my MIL volunteered to make these for us, but if she hadn’t, I would have 100% made it! 

Frozen after cooking in slow cooker/IP, broth saved separately, defrost, then broil and serve!

INGREDIENTS:

• 4lbs pork shoulder
• 2 tsp dried oregano
• 2 tsp coconut sugar
• 1tsp dried basil
• 1 tsp smoked paprika
• 1 tsp chipotle chile powder
• 1tbsp fine sea salt
• 1/2tsp black pepper
• 1tbsp avocado oil
• 12 garlic cloves
• 1 onion sliced
• 1 cup water
• 1-2 limes

INSTRUCTIONS:

1. Combine all ingredients for the rub (oregano, coconut sugar, basil, chipotle chile, smoked paprika, sea salt, and black pepper) in a jar or ziplock bag (really whatever you want).
2. Rub the seasonings all over the pork shoulder.  Make sure to get every crevice!

INSTANT POT INSTRUCTIONS:

1. Add avocado oil to the instant pot, turn on saute function, and brown all sides of the pork shoulder.  1-2 minutes on each side should be plenty!
2. Shut off the instant pot and take the pork shoulder out.  Place 12 small slits all over the pork shoulder, then stuff garlic chunks down in each slit.
3. Add water, followed by the pork and onion slices, to the instant pot.  Squeeze the juice of 1-2 limes over the top.  (PS if your limes are big, stick with one, or it will be VERY limey.)
4. Close IP lid, switching the valve to sealing.  Cook on high pressure for 60 -90 minutes.  After it’s done cooking, use the quick release option.  (Mine took 60 minutes but depending on where you live, it may take a bit longer.  You can check doneness by trying to shred it.  It should be EXTREMELY easy to shred.  If it’s not ready, just repeat the cooking process for another 30 minutes.)  For quick release: switch the valve to venting (be careful of the steam!)  Open the IP once all the steam has been released and the pressure valve has dropped.
5. Shred the pork.  You can do this in the IP and then drain, or you can just pull the pork shoulder out of the IP and do it on your cooking board.   Keep the broth if you plan to freeze the meat!
6. You can crisp up the meat by sauteeing it in the instant pot.  If you do this, do just a few batches at a time with avocado oil.  You want to let it brown on one side before flipping and removing it from the pan.  It could take 4-6 batches. Or you can crank the oven to broil and spread the pork accross a foil-lined sheet pan for 3-6 minutes.

SLOW COOKER INSTRUCTIONS:

1. Add avocado oil to a large nonstick pan on medium-high and brown all sides of the pork shoulder. 1-2 minutes on each side should be plenty!
2. Once the pork is browned,  place 12 small slits all over the pork shoulder, then stuff garlic chunks down in each slit.
3. Add 1/2 cup(not full cup) water, followed by the pork and onion slices, to the slow cooker. Squeeze the juice of 1-2 limes over the top. (PS if your limes are big, stick with one, or it will be VERY limey.)
4. Cook on high for 4-6 hours or low for 6-8 hours.  You can check doneness by trying to shred it. It should be EXTREMELY easy to shred when done.
5. Shred the pork. You can do this in the slow cooker and then drain or just pull out the pork shoulder and do it on your cooking board. Keep the broth if you plan to freeze the meat!
6. Crank the oven to broil and spread the pork accross a foil-lined sheet pan for 3-6 minutes.

TO FREEZE:

1. Shred the meat but do not brown it.  Shredded meat tends to lose its moisture when frozen or stored.  To my hubby, this is UNACCEPTABLE.  If it were up to him, we wouldn’t brown the meat because he likes it juicy, but I NEED the crispiness.  So, freeze the meat and juice in separate containers.  You can freeze for up to 3 months.  Let defrost under refrigeration, then follow the steps to saute or broil the pork for crispiness. Add back in broth as needed!

THIS RECIPE HAS IT’S OWN PRINTABLE PAGE! CLICK HERE TO VIEW THE ORIGINAL RECIPE WHICH INCLUDES THE FREEZER INSTRUCTIONS.

PS You could follow the same process for freezing with my beef carnitas recipe as well!

11.  Cuban Beef Picadillo 

Adapted from my book 30 Day Healthy Weight Loss and Cookbook

Ingredients: 

• 1 tablespoon avocado oil
• 1/2 yellow onion, chopped
• 1lb 85% ground beef
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (14-ounce) can diced tomatoes
• 1/2 cup chopped cilantro 
• 1/2 cup green olives, sliced
• 1 tsp cumin 
• 1/2 tsp salt 

INSTRUCTIONS:

1.  In a large skillet over medium-high heat, cook the onion in the oil until translucent and tender.  Add in ground beef, break up with spoon or utensil and cook until no longer pink. Add in bell peppers, cumin, salt, and diced tomatoes.  Let simmer for 10 minutes.  Stir in cilantro and green olives.  Refrigerate to let cool completely, then transfer to a freezer-safe container for up to 3 months.  
2. Thaw under refrigeration, then reheat to 165F before eating.  

12.  Go-To Taco Meat with Black Beans 

Adapted from my book 30 Day Healthy Weight Loss and Cookbook

INGREDIENTS:

• 1 yellow onion, chopped
• 1lb ground beef
• 1 can diced tomatoes, rinsed and drained
• 1/4 cup taco seasoning
• 1 can (14-ounce) rinsed and drained black beans 

INSTRUCTIONS:

1. In a large skillet over medium-high heat, cook the onion in the oil until translucent and tender.  Add in ground beef, break up with spoon or utensil and cook until no longer pink. Stir in tomatoes, seasoning, and black beans.  Refrigerate to let cool completely, then transfer to a freezer-safe container for up to 3 months.  
2. Thaw under refrigeration then reheat it to 165F before eating.  

Like these recipes?  Don’t forget to pin this recipe for later and follow @hungryhobby for more healthy recipes, quick workouts, and nutrition tips!