Speedy Dinners: 10 Freezer Meals You'll Love

Taking a few extra minutes to throw together one of these freezer meals could save you hours later on. Check out these quick and delicious recipes that we just love!

I've recently become a devout convert to freezer meals. It takes roughly the same amount of time to cook and shred eight pounds of chicken as it does two, a negligable amount of additional time to chop three onions instead of one, and it means that some days, your meal prep amounts to pulling something out of the freezer, dropping it in the slow cooker, and coming home to the delicious aroma of dinner. What's not to love?

If you're a newbie to freezer meals, you should know that you can adapt many of your favorite meals into freezer meals--just double the amount you're making and put half of it in the freezer. Southern Living has a great guide to getting started with freezer meals, and Once a Month Mom can tell you what does and doesn't freeze well. While some people prefer to spend a full day prepping dozens of freezer meals all at once, I prefer to just double the recipes I'm making and eat half now and save the other half for later.

Home Cooking: Drop-off Dinners

Whether you’ve just had surgery, experienced a personal time of need, or had a new baby, there’s nothing better than hearing the doorbell ring and knowing that a home-cooked meal is minutes from the table. But with rising food prices, busy schedules, and diverse tastes, making the right dinner for others can be a challenge. Never fear—with these simple, tasty recipes, you can sign that clipboard circulating in Relief Society with confidence.

Slow Cooker Salsa Verde and Green Chile Stacked Chicken Enchiladas

Serves 4
Prep Time: 15 minutes

This southwest classic can be prepared up to two days in advance. Store the crock pot in the refrigerator and plug it in a few hours before meal time.

For a veggie version, swap the chicken for 1 cup each roasted red peppers and sliced zucchini.
•    2 tablespoons cooking oil
•    5 corn tortillas (5-6 inches in diameter)
•    1 (10-ounce) can green enchilada sauce, or 1¼ cups green salsa
•    ½ cup sour cream
•    2 cups fully cooked, shredded chicken (use leftover, rotisserie, or canned)