7 Freezer Meals in Under an Hour | Ground Turkey & Ground Beef | Jennifer L. Scott

I have another impromptu freezer cooking session for you today featuring ground turkey and ground beef, because we all know that being chic is being prepared!

To start the initial prep, I cooked 4lbs of ground turkey and 4lbs of ground beef. I cooked it in olive oil with sautéed onion and garlic. I added garlic powder, onion powder, salt and pepper for flavor. I added 4 handfuls of chopped spinach to the ground beef. (I would have added spinach to the turkey but I forgot to do so).



Please note that I am using similar ingredients in all of the recipes. They all use the same vegetables, for example. This is out of convenience. Spinach and mushrooms are not typically added to sloppy Joes, but I like to add vegetables where I can. You can omit them or substitute them for other vegetables that you have.



Turkey Sloppy Joe's Freezer Meal
(makes 2 meals)

Put the same amount in each gallon size freezer bag:

1 lb ground turkey mixture (cooked)
1/2 cup chopped bell pepper
3 handfuls of chopped spinach
1/2 cup chopped mushrooms
1/2 can of tomato sauce
1/2 cup of ketchup
1 Tbs brown sugar
1 Tbs Worcestershire sauce

Combine everything in a gallon-size labeled freezer bag. Freeze for up to 3 months. When ready to cook, thaw in the refrigerator overnight and cook in the slow cooker on low for 8 hours or high for 3 to 4 hours. If using the Instant Pot, cook on high pressure for 15 to 20 minutes. Serve with whole wheat hamburger buns and a vegetable side dish. Please note: if the sauce is too runny, just scoop the meat mixture with a slotted spoon, allowing excess liquid to drain before placing on the bun. My kids love this meal!



Ground Turkey Asian Lettuce Wrap Filling
(makes 1 freezer meal)

1 1/2 lbs ground turkey mixture (cooked)
1/2 bottle Teriyaki sauce (or oyster sauce)
3 handfulls chopped spinach
1/2 cup chopped bell pepper
1/2 cup chopped mushrooms
shredded cabbage and carrot mix (I like to use the pre-packaged asian salad bag for convenience)

Combine everything in a gallon size labeled freezer bag. Freeze for up to 3 months. When ready to cook, thaw in the refrigerator overnight and cook in the slow cooker on low for 8 hours or high for 3 to 4 hours. If using the Instant Pot, cook on high pressure for 15 to 20 minutes. When ready to serve, spoon meat mixture into lettuce cups (bib lettuce or romaine hearts work well). Garnish with water chestnut or sliced apple.



Stuffed Peppers
(makes 2 freezer meals)

*Please note, I only had four bell peppers in this video, but this makes enough filling for 8. I placed the excess filling in a foil pan and will use it to stuff peppers when I am ready to use it.

8 bell peppers
1 1/2 to 2 lbs ground beef
2 cups cooked brown rice
1 can tomato sauce
1 can stewed tomatoes
1 1/2 cups of shredded cheddar cheese
1 cup chopped mushrooms
2 cups chopped spinach
salt and pepper to taste

After washing the bell peppers, cut off their stalk and de-seed them. In a large bowl, combine the cooked ground beef mixture, 2 cups of cooked brown rice, 1 can tomato sauce, 1 can stewed tomatoes, about 1 1/2 cups of shredded cheddar cheese, 1 cup chopped mushrooms, 2 cups chopped spinach, salt and pepper to taste. Stuff the peppers with this mixture. Place in gallon size freezer bags and freeze for up to 3 months. You can either cook these in the slow cooker on low for 8 hours (be sure to spray the slow cooker with cooking spray and add a small amount of water to the bottom of the slow cooker) or bake them in the oven at 350 degrees Fahrenheit for one hour (times may vary). Before serving, sprinkle shredded cheddar cheese on top.



Beef Bolognese
(makes 2 freezer meals)

Use two gallon size freezer bags. In each bag place:

1 lb of cooked ground beef mixture
1 Tbs minced garlic
1 cup chopped mushrooms
1 jar favorite marinara sauce
2 cups chopped spinach

Combine everything in the freezer bag. Freeze for up to three months. When ready to cook, thaw overnight in the refrigerator and cook in slow cooker on low for 8 hours or high for 3 to 4 hours, or in the Instant Pot for 15 to 20 minutes on high pressure. Serve over cooked pasta or over spiralized zucchini. Top with parmesan cheese.

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Comment of the Week
On my lasagna video, Heather N writes: Thank you so much! This was delicious. I made these and your 8 freezer meals this weekend and now feel more prepared for those days when there are multiple kid activities and no time to make a big dinner. You were my inspiration for the 10 item wardrobe years ago, and now the inspiration for freezer meals. I so appreciate seeing your beautiful authentic self in the intro too. Wishing you all the very very best.

Thank you, Heather! I'm so happy you have enjoyed the recipes! Thank you for your kind words.

I hope today's video gives you further inspiration to meal plan for your family. Have a wonderful weekend and I'll see you on Monday!



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