Ultimate 2-Day Freezer Meal Prep | Main Dishes, Soups, Sides & Desserts!
Ready to take your meal prep game to the next level? In this video, I’m sharing my entire process for a 2-day freezer meal prep that will have you stocked with delicious, home-cooked meals for weeks to come! Whether you’re a busy professional, a parent, or just someone who wants to save time in the kitchen, this video is for you.
I’ll show you how to prepare:
8 Easy Main Dishes – A variety of hearty, family-friendly meals that are perfect for freezing and reheating later.
2 Flavorful Soups – These soups are perfect for chilly nights or meal prepping lunch in advance. Just heat, serve, and enjoy!
4 Quick & Tasty Side Dishes
A Batch of Delicious Cookies – Because no meal prep session is complete without a sweet treat! These cookies are freezer-friendly and perfect for satisfying that sweet tooth.
Throughout the video, I’ll share my step-by-step process, and freezing meals the right way.
If you’re looking to cut down on your weekly cooking time without sacrificing flavor or nutrition, this freezer meal prep video will give you everything you need!
Chicken Marinades: https://www.kosher.com/recipe/the-best-chicken-marinades-9990/
Shepherd’s Pie: https://www.thewholesomedish.com/the-best-classic-shepherds-pie/#recipe
Eggplant Parmesan: https://www.loveandlemons.com/eggplant-parmesan/#wprm-recipe-container-43028
Mushroom-Feta Stuffed Shells: https://www.kosher.com/recipe/mushroom-feta-stuffed-shells-2982/
Confetti Corn: https://www.simplysissom.com/freezer-friendly-confetti-corn/
Garlic Herb Green Beans: https://onceamonthmeals.com/recipes/roasted-garlic-herb-green-beans-dump-and-go-version/
Oven Potato Wedges: https://onceamonthmeals.com/recipes/oven-potato-wedges/
Dijon Veggies with Couscous: https://www.punchfork.com/recipe/Dijon-Veggies-with-Couscous-Taste-of-Home
Meatballs:
1 lb. ground beef
1 onion, diced & sautéed
2 eggs
1 tsp. salt
black pepper
soy sauce
tomato paste
matzoh meal
2 cans tomato sauce
In a bowl, combine meat with the onion, eggs, salt, pepper, soy sauce, and a bit of tomato paste. Mix by hand until combined. Add matzoh meal until consistency is good.
Heat up tomato sauce in a pan, once warm, start balling the meat mixture and drop into pan one at a time. Add water to cover meatballs and cook for 1½ hours.
Chicken Shawarma:
4 chicken cutlets
2 tbsp. Moroccan paprika
½ tbsp. smoked paprika
1 tbsp. hawaij
1 tsp. cumin
1 tsp. turmeric
salt and pepper
Mix all the spices. Spread spice rub over chicken and leave it for a minimum of 2 hours, and up to overnight. Preheat oven to 350°F and bake for 20 minutes.
Kneidel Soup:
4 chicken bottoms
1 large onion, diced
oil, for sauteing
4-6 carrots, diced
4 stalks celery, diced
2 potatoes, diced
1½ tbsp. salt
¼ cup consommé
¼ tsp. black pepper
½ cup barley
matzo ball mixture, as desired
In a 16-quart pot, sauté onions in oil until translucent. Add vegetables and sauté for approximately 30 minutes, stirring frequently. Place chicken bottoms into a boil bag and add to soup. Add spices. Add water to pot until ¾ full and bring to a boil. Lower heat and simmer for 1½ hours. Add barley and cook for an additional 1½ hours, stirring occasionally. Remove chicken from soup and set aside to cool.
Use your favorite matzo ball mixture to form mini matzo balls. Drop balls into boiling soup and cook over low heat for an additional hour. Shred chicken and add to soup.
Butternut Squash Soup:
1 large onion, diced
2 cloves garlic, crushed
oil, for sauteing
¼ cup barley
3 carrots, sliced
1 butternut squash, peeled and cubed
2 zucchini, cubed
1 yellow squash, cubed
1 tbsp. salt
dash black pepper
dash paprika
In an 8-quart pot, sauté onions and garlic in oil until translucent. Place barley and carrots into a boil bag and add to soup along with remaining vegetables. Add water until ¾ full and bring to a boil. Add spices, lower flame, and cook for 45 minutes. Remove bag and blend soup. Remove barley and carrots from bag and add to pot. Cook for an additional hour.