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Cheap freezer meals can save you money without making meals boring or complicated.

By cooking in large batches, you can turn affordable staples like beans, rice, pasta, potatoes, lentils, chicken, and seasonal vegetables into filling meals for later.

Freezing extra portions also helps prevent food waste and makes it easier to skip expensive last-minute takeout.

The key is simple: use inexpensive ingredients, cook more at once, and freeze what you won’t eat right away.

What Makes a Good Cheap Freezer Meal?

A good cheap freezer meal should be affordable to make, easy to store, and satisfying enough to keep you from reaching for takeout.

Uses Affordable, Versatile Ingredients

Start with inexpensive ingredients that can be used in several different meals, such as beans, rice, pasta, potatoes, lentils, canned tomatoes, and frozen vegetables.

Chicken and ground meat can also work well when used in smaller amounts and combined with filling ingredients like beans, rice, or potatoes.

Buying ingredients that serve multiple purposes helps you avoid spending money on items that will only be used once.

Freezes and Reheats Well

Not every meal tastes as good after freezing, so choose recipes that hold their texture and flavor when reheated.

Soups, stews, curries, chili, casseroles, cooked pasta dishes, and burritos are usually reliable choices.

Meals with fresh toppings or crunchy ingredients can be finished with those items after reheating rather than freezing them with the main dish.

Can Be Prepared in Large Batches

Batch cooking is one of the easiest ways to lower the cost of each serving.

Instead of making one dinner, prepare enough for several meals and freeze the extra portions.

You also save time because one cooking session can provide several future lunches or dinners.

Provides Protein, Carbohydrates, and Vegetables

A filling freezer meal should ideally include a source of protein, a satisfying carbohydrate, and some vegetables.

Beans, lentils, eggs, chicken, and ground meat can provide protein, while rice, pasta, potatoes, and tortillas add affordable carbohydrates.

Frozen, canned, or seasonal vegetables can provide extra nutrients without adding much to the cost.

Uses Ingredients You Already Have

Before buying groceries, check your pantry, refrigerator, and freezer for ingredients that need to be used.

An almost-empty bag of rice, leftover chicken, frozen vegetables, or a few cans of beans can become the base of a useful freezer meal.

Using what you already have reduces waste and keeps your grocery bill down at the same time.

20 Cheap Freezer Meals to Make on a Budget

1. Bean and Rice Burritos

These bean and rice burritos are filling, inexpensive, and easy to customize with whatever vegetables you already have.

The combination of rice and beans provides a satisfying base, while cheese and vegetables add flavor without making the meal expensive.

This recipe makes 8 burritos.

Ingredients

• 2 cups uncooked long-grain white rice
• 4 cups water
• 2 cans (15 oz each) black or pinto beans, drained and rinsed
• 1 cup frozen corn
• 1 cup diced bell pepper
• 1 cup shredded cheddar cheese
• 1 cup salsa
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• 8 large flour tortillas

Instructions

1. Rinse the rice, then combine it with the water in a saucepan and cook according to the package directions.
2. While the rice cooks, place the beans, corn, bell pepper, cumin, chili powder, garlic powder, and salt in a large skillet.
3. Cook the mixture over medium heat for 5–7 minutes, stirring occasionally, until the vegetables are heated through.
4. Stir the cooked rice into the bean mixture and remove the skillet from the heat.
5. Place one tortilla on a flat surface and add about 1 cup of the rice and bean mixture to the center.
6. Add about 2 tablespoons of cheese and 2 tablespoons of salsa.
7. Fold the sides of the tortilla inward, then roll it tightly from the bottom to form a burrito.
8. Repeat with the remaining tortillas and filling.
9. Allow the burritos to cool completely before freezing.
10. Wrap each burrito tightly in foil or freezer-safe wrap, then place the wrapped burritos in a freezer bag.
11. Label the bag with the date and freeze for up to 3 months for best quality.
12. To reheat, thaw overnight in the refrigerator and microwave until heated through, or microwave from frozen in short intervals until hot in the center.

2. Lentil Soup

Lentil soup is one of the cheapest freezer meals you can make because dried lentils are affordable, filling, and don’t require soaking.

Potatoes, carrots, onions, and canned tomatoes add flavor and bulk while keeping the recipe simple.

This recipe makes about 6 servings.

Ingredients

• 1½ cups dried brown or green lentils, rinsed
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 3 medium carrots, diced
• 2 medium potatoes, peeled and diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable or chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Heat the oil in a large pot over medium heat.
2. Add the onion and carrots and cook for 5 minutes until they begin to soften.
3. Add the garlic and cook for another 30 seconds.
4. Stir in the lentils, potatoes, diced tomatoes, broth, cumin, thyme, salt, and pepper.
5. Bring the soup to a boil, then reduce the heat to low.
6. Cover the pot and simmer for 30–35 minutes, or until the lentils and potatoes are tender.
7. Stir occasionally and add a little extra water or broth if the soup becomes too thick.
8. Taste and adjust the seasoning if needed.
9. Let the soup cool before dividing it into freezer-safe containers.
10. Leave a little space at the top of each container for expansion.
11. Label and freeze for up to 3 months for best quality.
12. Thaw overnight in the refrigerator and reheat on the stove or in the microwave until steaming hot.

3. Homemade Chili

Homemade chili is an excellent way to stretch a small amount of ground meat with inexpensive beans and tomatoes.

You can also replace the meat with an extra can of beans or cooked lentils for an even cheaper version.

This recipe makes about 6 servings.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound (450 g) ground beef or ground turkey
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) kidney or black beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 can (14.5 oz) diced tomatoes
• 1 cup water or broth
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Heat the oil in a large pot over medium heat.
2. Add the onion and ground meat and cook for 6–8 minutes, breaking the meat apart with a spoon.
3. Continue cooking until the meat is browned and the onion has softened.
4. Add the garlic and cook for 30 seconds.
5. Stir in the beans, crushed tomatoes, diced tomatoes, water or broth, and tomato paste.
6. Add the chili powder, cumin, paprika, salt, and black pepper.
7. Bring the chili to a gentle boil.
8. Reduce the heat to low and simmer uncovered for 25–30 minutes, stirring occasionally.
9. If the chili becomes too thick, add a small amount of water.
10. Allow it to cool before dividing it into individual freezer containers.
11. Label the containers and freeze for up to 3 months for best quality.
12. Thaw overnight in the refrigerator and reheat on the stove or in the microwave until thoroughly hot.

4. Baked Pasta

Baked pasta is a simple way to turn inexpensive pasta and tomato sauce into several hearty meals.

Adding vegetables and a modest amount of ground meat lets you stretch the meat across more servings without sacrificing flavor.

This recipe makes 6 servings.

Ingredients

• 1 pound (450 g) penne or other short pasta
• 1 tablespoon vegetable oil
• ½ pound (225 g) ground beef or Italian-style sausage
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup diced bell pepper or zucchini
• 1 jar (24 oz) tomato pasta sauce
• 1 teaspoon dried Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta in salted water according to the package directions, stopping about 2 minutes before it is fully tender.
3. Drain the pasta and set it aside.
4. Heat the oil in a large skillet over medium heat.
5. Add the ground meat and onion and cook for 6–8 minutes, breaking the meat into small pieces.
6. Add the garlic and diced vegetables and cook for another 3–4 minutes.
7. Stir in the pasta sauce, Italian seasoning, salt, and pepper.
8. Simmer the sauce for 5 minutes.
9. Add the cooked pasta to the skillet and stir until everything is evenly coated.
10. Transfer the mixture to a greased 9-by-13-inch baking dish.
11. Sprinkle the mozzarella and Parmesan evenly over the top.
12. Bake for 20–25 minutes, until the cheese is melted and the edges are bubbling.
13. Let the pasta cool completely before portioning it into freezer-safe containers.
14. Freeze for up to 3 months for best quality.
15. Thaw in the refrigerator overnight and reheat in the oven or microwave until thoroughly hot.

5. Chicken and Rice Casserole

Chicken and rice casserole combines a small amount of chicken with rice and vegetables to create a filling meal at a relatively low cost.

It is especially useful for batch cooking because the finished casserole can be divided into individual portions before freezing.

This recipe makes 6 servings.

Ingredients

• 2 cups uncooked long-grain white rice
• 1½ pounds (680 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups frozen mixed vegetables
• 1 can (10.5 oz) condensed cream of chicken soup
• 2½ cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup shredded cheddar cheese

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat the oil in a large skillet over medium-high heat.
3. Add the chicken and cook for 5–7 minutes, stirring occasionally, until the pieces are lightly browned.
4. Add the onion and cook for another 3–4 minutes.
5. Stir in the garlic and cook for 30 seconds.
6. Add the rice, frozen vegetables, cream of chicken soup, chicken broth, thyme, paprika, salt, and pepper.
7. Stir thoroughly to combine the ingredients.
8. Transfer the mixture to a greased 9-by-13-inch baking dish and cover tightly with foil.
9. Bake for 40–45 minutes, or until the rice is tender and the chicken reaches 165°F (74°C) internally.
10. Remove the foil and sprinkle the cheddar cheese over the top.
11. Bake uncovered for another 5 minutes, until the cheese has melted.
12. Let the casserole cool completely before dividing it into freezer-safe portions.
13. Label and freeze for up to 3 months for best quality.
14. Thaw overnight in the refrigerator and reheat until the center reaches 165°F (74°C).

6. Vegetable Pasta Sauce

This vegetable pasta sauce turns inexpensive produce and canned tomatoes into a versatile freezer staple.

It is a smart way to use vegetables that are nearing the end of their freshness while creating several quick meals.

This recipe makes about 6 servings of sauce.

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 2 medium carrots, finely diced
• 1 medium zucchini, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 2 cans (28 oz each) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon sugar, optional
• ½ cup water

Instructions

1. Heat the oil in a large pot over medium heat.
2. Add the onion and carrots and cook for 5–6 minutes until they begin to soften.
3. Add the zucchini and bell pepper and cook for another 5 minutes.
4. Stir in the garlic and cook for 30 seconds.
5. Add the crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and water.
6. Stir well and bring the sauce to a gentle simmer.
7. Cover partially and cook for 25–30 minutes, stirring occasionally.
8. If you prefer a smooth sauce, blend it carefully with an immersion blender until it reaches your preferred texture.
9. Taste the sauce and add the optional sugar if the tomatoes taste particularly acidic.
10. Let the sauce cool completely before dividing it into freezer-safe containers.
11. Freeze in portions of about 1 cup so you can thaw only what you need.
12. Label each container with the date and freeze for up to 3 months for best quality.
13. Thaw in the refrigerator and reheat in a saucepan before serving with cooked pasta.

7. Potato and Bean Burritos

Potatoes and beans make these burritos filling without requiring much meat or cheese.

They are also a great way to use leftover vegetables, making each batch flexible and budget-friendly.

This recipe makes 8 burritos.

Ingredients

• 4 medium potatoes, peeled and diced
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 2 cans (15 oz each) black or pinto beans, drained and rinsed
• 1 cup frozen corn
• 1 cup shredded cheddar cheese
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ cup salsa
• 8 large flour tortillas

Instructions

1. Place the diced potatoes in a pot, cover them with water, and bring to a boil.
2. Cook for 8–10 minutes, until the potatoes are tender but not falling apart.
3. Drain the potatoes thoroughly.
4. Heat the oil in a large skillet over medium heat.
5. Add the onion and cook for 4–5 minutes until softened.
6. Add the potatoes, beans, corn, cumin, chili powder, garlic powder, and salt.
7. Cook for 5–7 minutes, stirring gently so the potatoes remain intact.
8. Remove the skillet from the heat and stir in the salsa.
9. Place one tortilla on a flat surface and add about 1 cup of filling to the center.
10. Sprinkle about 2 tablespoons of cheese over the filling.
11. Fold in the sides and roll the tortilla tightly into a burrito.
12. Repeat with the remaining tortillas and filling.
13. Allow the burritos to cool completely before wrapping them individually in foil or freezer-safe wrap.
14. Place the wrapped burritos in a freezer bag, label with the date, and freeze for up to 3 months for best quality.
15. Thaw overnight in the refrigerator and microwave until heated through, or reheat from frozen in short intervals.

8. Shepherd’s Pie

Shepherd’s pie is a practical freezer meal because it can turn leftover mashed potatoes and vegetables into a complete dinner.

Use ground beef for a traditional version or replace the meat with lentils for a cheaper meat-free option.

This recipe makes 6 servings.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound (450 g) ground beef or 1½ cups cooked lentils
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 cloves garlic, minced
• 1½ cups frozen peas
• 1 tablespoon tomato paste
• 1 tablespoon all-purpose flour
• 1½ cups beef or vegetable broth
• 1 teaspoon Worcestershire sauce, optional
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 pounds (900 g) potatoes, peeled and quartered
• 4 tablespoons butter
• ½ cup milk

Instructions

1. Place the potatoes in a large pot, cover with water, and bring to a boil.
2. Cook for 15–20 minutes, until the potatoes are completely tender.
3. Drain the potatoes and return them to the warm pot.
4. Add the butter and milk and mash until smooth.
5. Season with a small amount of salt and set aside.
6. Heat the oil in a large skillet over medium heat.
7. Add the onion and carrots and cook for 5–6 minutes.
8. Add the ground beef and cook for 6–8 minutes, breaking it apart as it browns.
9. For the lentil version, add the cooked lentils instead and heat them with the vegetables for 2–3 minutes.
10. Add the garlic and tomato paste and cook for 30 seconds.
11. Sprinkle the flour over the mixture and stir well.
12. Slowly pour in the broth while stirring to prevent lumps.
13. Add the Worcestershire sauce, thyme, salt, and pepper.
14. Stir in the peas and simmer for 5–7 minutes until the filling thickens.
15. Transfer the filling to a greased 9-by-13-inch baking dish.
16. Spread the mashed potatoes evenly over the top.
17. Bake at 375°F (190°C) for 25–30 minutes, until bubbling around the edges.
18. Let the pie cool completely before dividing it into freezer-safe portions.
19. Freeze for up to 3 months for best quality.
20. Thaw overnight in the refrigerator and reheat in a 375°F (190°C) oven until thoroughly hot.

9. Vegetable Curry

Vegetable curry is an inexpensive way to turn potatoes, lentils, and everyday vegetables into a hearty freezer meal.

Serve it over rice to stretch each batch into more portions.

This recipe makes 6 servings.

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 3 medium potatoes, peeled and diced
• 2 carrots, diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup dried red lentils, rinsed
• 3 cups vegetable broth
• 1 cup frozen peas
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Heat the oil in a large pot over medium heat.
2. Add the onion and carrots and cook for 5 minutes.
3. Stir in the garlic and ginger and cook for 30 seconds.
4. Add the curry powder and cumin and cook for another 30 seconds.
5. Stir in the potatoes, tomatoes, chickpeas, lentils, broth, salt, and pepper.
6. Bring the mixture to a boil.
7. Reduce the heat to low, cover, and simmer for 25–30 minutes.
8. Stir occasionally until the lentils and potatoes are tender.
9. Add the frozen peas during the final 5 minutes of cooking.
10. If the curry becomes too thick, add a little water or broth.
11. Taste and adjust the seasoning as needed.
12. Let the curry cool completely before dividing it into freezer-safe containers.
13. Freeze individual portions for up to 3 months for best quality.
14. Thaw overnight in the refrigerator and reheat thoroughly on the stove or in the microwave.
15. Serve with freshly cooked rice, naan, or another inexpensive grain.

10. Chicken Noodle Soup

Chicken noodle soup is comforting, inexpensive, and easy to portion for several future meals.

Chicken thighs work particularly well because they are usually less expensive than chicken breast and stay tender when simmered.

This recipe makes about 6 servings.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound (450 g) boneless, skinless chicken thighs
• 1 medium onion, diced
• 3 medium carrots, sliced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 8 cups chicken broth
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups uncooked egg noodles
• 2 tablespoons chopped fresh parsley, optional

Instructions

1. Heat the oil in a large pot over medium heat.
2. Add the chicken thighs and cook for 3–4 minutes per side until lightly browned.
3. Remove the chicken and set it aside.
4. Add the onion, carrots, and celery to the same pot.
5. Cook the vegetables for 5–6 minutes until they begin to soften.
6. Add the garlic and cook for 30 seconds.
7. Pour in the chicken broth and add the thyme, salt, and pepper.
8. Return the chicken to the pot and bring the soup to a gentle boil.
9. Reduce the heat, cover, and simmer for 20–25 minutes, until the chicken reaches 165°F (74°C) internally.
10. Remove the chicken, shred it with two forks, and return it to the pot.
11. Add the egg noodles and simmer according to the package directions, usually for 6–8 minutes.
12. Stir in the parsley if using.
13. Let the soup cool completely before dividing it into freezer-safe containers.
14. For the best noodle texture, you can freeze the soup without the noodles and add freshly cooked noodles when reheating.
15. If freezing the complete soup, freeze individual portions for up to 3 months for best quality.
16. Thaw overnight in the refrigerator and reheat until thoroughly hot.

11. Sloppy Joe Filling

Sloppy Joe filling is a budget-friendly freezer staple that turns a small amount of ground meat into several hearty sandwiches.

You can make it even cheaper by replacing some or all of the meat with cooked lentils.

This recipe makes 6 servings.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound (450 g) ground beef or turkey
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 can (15 oz) tomato sauce
• ¼ cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon yellow mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon chili powder
• ½ teaspoon smoked or regular paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup water

Instructions

1. Heat the oil in a large skillet over medium heat.
2. Add the ground meat and onion and cook for 6–8 minutes, breaking the meat into small pieces.
3. Continue cooking until the meat is browned and the onion is soft.
4. Add the garlic and cook for 30 seconds.
5. Stir in the tomato sauce, ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, paprika, salt, pepper, and water.
6. Bring the mixture to a gentle simmer.
7. Cook uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens.
8. Taste and adjust the seasoning if needed.
9. Let the filling cool completely.
10. Divide it into six freezer-safe containers or bags.
11. Label and freeze for up to 3 months for best quality.
12. Thaw overnight in the refrigerator and reheat in a skillet or microwave until thoroughly hot.
13. Serve on fresh hamburger buns with inexpensive toppings such as sliced pickles, shredded cabbage, or diced onions.

12. Bean and Vegetable Soup

Bean and vegetable soup is an easy way to use inexpensive pantry staples and vegetables that need to be eaten soon.

The recipe is flexible, so you can swap in potatoes, cabbage, zucchini, spinach, or other vegetables you already have.

This recipe makes about 6 servings.

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 2 cloves garlic, minced
• 2 cans (15 oz each) beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 6 cups vegetable or chicken broth
• 1 teaspoon dried Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups chopped seasonal or frozen vegetables

Instructions

1. Heat the oil in a large pot over medium heat.
2. Add the onion, carrots, celery, and potatoes.
3. Cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add the garlic and cook for 30 seconds.
5. Stir in the beans, tomatoes, broth, Italian seasoning, salt, and pepper.
6. Bring the soup to a boil.
7. Reduce the heat to low and simmer for 20 minutes.
8. Add the remaining vegetables and continue cooking for 8–10 minutes, until everything is tender.
9. Taste and adjust the seasoning.
10. Let the soup cool completely before portioning it into freezer-safe containers.
11. Leave a little space at the top of each container for expansion.
12. Label and freeze for up to 3 months for best quality.
13. Thaw overnight in the refrigerator and reheat on the stove or in the microwave until thoroughly hot.

13. Homemade Meatballs

Homemade meatballs are often cheaper than prepared frozen meatballs, especially when you buy ground meat on sale.

Make a large batch and freeze the cooked meatballs so you have a quick protein option for pasta, sandwiches, rice, or soups.

This recipe makes about 30 meatballs, or approximately 6 servings.

Ingredients

• 1 pound (450 g) ground beef
• ½ pound (225 g) ground pork or additional ground beef
• 1 cup breadcrumbs
• 1 large egg
• ½ cup milk
• ¼ cup finely grated Parmesan cheese, optional
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons vegetable oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Combine the breadcrumbs and milk in a large bowl and let them sit for 2 minutes.
3. Add the ground meat, egg, Parmesan, garlic, Italian seasoning, salt, and pepper.
4. Mix gently with your hands or a fork until the ingredients are just combined.
5. Avoid overmixing, as this can make the meatballs dense.
6. Shape the mixture into about 30 meatballs, using roughly 2 tablespoons of mixture for each one.
7. Arrange the meatballs on a lightly greased baking sheet.
8. Bake for 18–22 minutes, turning them once halfway through if desired.
9. Check that the meatballs reach 160°F (71°C) internally for ground beef or pork.
10. Let the meatballs cool completely.
11. Place them on a tray in a single layer and freeze for 1–2 hours.
12. Transfer the frozen meatballs to a freezer bag or airtight container.
13. Label and freeze for up to 3 months for best quality.
14. Reheat the desired amount in tomato sauce, soup, or the microwave until thoroughly hot.

14. Breakfast Burritos

Breakfast burritos are an inexpensive way to prepare several breakfasts at once using eggs, potatoes, beans, and cheese.

They are filling enough for breakfast or lunch and can be reheated quickly when you’re short on time.

This recipe makes 8 burritos.

Ingredients

• 8 large flour tortillas
• 8 large eggs
• 3 medium potatoes, peeled and diced
• 1 tablespoon vegetable oil
• 1 can (15 oz) black or pinto beans, drained and rinsed
• 1 cup shredded cheddar cheese
• ½ cup diced bell pepper
• ½ cup salsa
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder

Instructions

1. Place the diced potatoes in a pot, cover with water, and boil for 6–8 minutes until just tender.
2. Drain the potatoes thoroughly.
3. Heat the oil in a large skillet over medium heat.
4. Add the potatoes and bell pepper and cook for 5–7 minutes until lightly browned.
5. Season with the salt, pepper, and garlic powder.
6. Beat the eggs in a bowl, then pour them into the skillet.
7. Stir gently until the eggs are fully cooked.
8. Add the beans and cook for another 2 minutes until heated through.
9. Remove the skillet from the heat and let the mixture cool slightly.
10. Place one tortilla on a flat surface and add about 1 cup of filling.
11. Sprinkle approximately 2 tablespoons of cheese over the filling and add about 1 tablespoon of salsa.
12. Fold in the sides and roll the tortilla tightly.
13. Repeat with the remaining tortillas.
14. Allow the burritos to cool completely before wrapping them individually in foil or freezer-safe wrap.
15. Place them in a freezer bag, label with the date, and freeze for up to 3 months for best quality.
16. Thaw overnight in the refrigerator and microwave until hot throughout, or reheat from frozen in short intervals.

15. Stuffed Peppers

Stuffed peppers make a complete meal from inexpensive rice, beans, vegetables, and a modest amount of ground meat.

You can easily make the recipe vegetarian by replacing the meat with an additional can of beans or cooked lentils.

This recipe makes 6 stuffed peppers.

Ingredients

• 6 large bell peppers
• 1 cup uncooked long-grain white rice
• 1 tablespoon vegetable oil
• ½ pound (225 g) ground beef or turkey
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black or kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, drained
• 1 cup shredded cheddar or mozzarella cheese
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup water

Instructions

1. Cook the rice according to the package directions, then set it aside.
2. Preheat the oven to 375°F (190°C).
3. Cut the tops from the bell peppers and remove the seeds and membranes.
4. Place the peppers upright in a lightly greased baking dish.
5. Heat the oil in a large skillet over medium heat.
6. Add the ground meat and onion and cook for 6–8 minutes, breaking up the meat as it cooks.
7. Add the garlic and cook for 30 seconds.
8. Stir in the beans, diced tomatoes, cooked rice, chili powder, cumin, salt, pepper, and water.
9. Cook for 4–5 minutes until the mixture is hot and well combined.
10. Spoon the filling evenly into the six peppers.
11. Cover the baking dish tightly with foil.
12. Bake for 30 minutes.
13. Remove the foil and sprinkle the cheese over the peppers.
14. Bake uncovered for another 10–15 minutes, until the peppers are tender and the cheese is melted.
15. Let the peppers cool completely before transferring them to freezer-safe containers.
16. Wrap individual peppers tightly or place them in airtight containers.
17. Label and freeze for up to 3 months for best quality.
18. Thaw overnight in the refrigerator and reheat in a 375°F (190°C) oven until thoroughly hot.

16. Chicken or Bean Enchiladas

Enchiladas are a practical freezer meal because inexpensive tortillas can be filled with beans, leftover chicken, or a combination of both.

Using beans alongside chicken stretches the meat further while still giving you a filling meal.

This recipe makes 8 enchiladas, or about 4 servings.

Ingredients

• 8 medium flour or corn tortillas
• 2 cups cooked shredded chicken or 2 cans (15 oz each) black or pinto beans, drained and rinsed
• 1 cup cooked rice
• 1 cup frozen corn, thawed
• 2 cups enchilada sauce
• 1½ cups shredded cheddar or Monterey Jack cheese
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• 2 tablespoons chopped onion, optional

Instructions

1. Spread about ½ cup of enchilada sauce across the bottom of a 9-by-13-inch baking dish.
2. Combine the chicken or beans, rice, corn, cumin, chili powder, garlic powder, salt, and optional onion in a large bowl.
3. Stir in ½ cup of the shredded cheese.
4. Place one tortilla on a flat surface and spoon about ½ cup of filling down the center.
5. Roll the tortilla tightly and place it seam-side down in the baking dish.
6. Repeat with the remaining tortillas and filling.
7. Pour the remaining enchilada sauce evenly over the tortillas.
8. Sprinkle the remaining cheese over the top.
9. To freeze before baking, cover the dish tightly with freezer-safe wrap followed by foil.
10. Label the dish and freeze for up to 3 months for best quality.
11. Thaw overnight in the refrigerator before cooking.
12. Remove any plastic wrap, cover with foil, and bake at 375°F (190°C) for about 25 minutes.
13. Remove the foil and bake for another 10–15 minutes, until the sauce is bubbling and the center is thoroughly hot.

17. Homemade Pizza

Homemade pizza can cost much less than delivery or store-bought frozen pizza, especially when you make the dough yourself.

Keep the toppings simple with tomato sauce, cheese, and inexpensive vegetables, or use small amounts of leftover cooked meat that might otherwise go to waste.

This recipe makes 2 medium pizzas, or about 8 slices.

Ingredients

For the dough:

• 3 cups all-purpose flour
• 2¼ teaspoons active dry or instant yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup warm water
• 2 tablespoons vegetable or olive oil

For the toppings:

• 1 cup tomato or pizza sauce
• 2 cups shredded mozzarella cheese
• 1 cup sliced bell peppers, mushrooms, onions, or other vegetables
• ½ teaspoon dried Italian seasoning
• ½ cup cooked chicken, ground meat, or other leftover meat, optional

Instructions

1. Combine the flour, yeast, sugar, and salt in a large bowl.
2. Add the warm water and oil and stir until a rough dough forms.
3. Transfer the dough to a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
4. Place the dough in a lightly greased bowl, cover it, and leave it in a warm place for about 45–60 minutes, or until roughly doubled in size.
5. Preheat the oven to 450°F (230°C).
6. Divide the dough into two equal portions.
7. Roll or stretch each portion into a medium pizza base.
8. Place the bases on baking sheets or pizza pans.
9. Spread about ½ cup of tomato sauce over each base.
10. Divide the cheese, vegetables, Italian seasoning, and optional cooked meat between the pizzas.
11. Bake for 12–15 minutes, until the crust is golden and the cheese is bubbling.
12. Let the pizzas cool completely before freezing.
13. For individual portions, cut the pizzas into slices and freeze them in a single layer until firm.
14. Transfer the frozen slices to freezer bags, separating layers with parchment paper if necessary.
15. Freeze for up to 2 months for best quality.
16. Reheat frozen slices in a 375°F (190°C) oven until the crust is crisp and the center is thoroughly hot.

18. Mac and Cheese

Homemade mac and cheese uses a handful of basic ingredients to create a filling freezer meal that works well for both adults and kids.

You can mix in frozen vegetables or leftover cooked meat to turn it into a more complete meal without buying many extra ingredients.

This recipe makes 6 servings.

Ingredients

• 1 pound (450 g) elbow macaroni
• 4 tablespoons butter
• ¼ cup all-purpose flour
• 3 cups milk
• 3 cups shredded cheddar cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 cup frozen peas, broccoli, or mixed vegetables, optional
• 1 cup chopped cooked chicken or other leftover meat, optional

Instructions

1. Cook the macaroni in salted water for about 2 minutes less than the package recommends.
2. Drain the pasta and set it aside.
3. Melt the butter in a large saucepan over medium heat.
4. Add the flour and whisk continuously for about 1 minute.
5. Slowly pour in the milk while whisking to keep the sauce smooth.
6. Cook for 4–6 minutes, stirring regularly, until the sauce begins to thicken.
7. Reduce the heat to low and add the cheese a handful at a time.
8. Stir until the cheese has completely melted.
9. Add the salt, pepper, and garlic powder.
10. Stir in the cooked macaroni along with the optional vegetables or cooked meat.
11. Cook for another 2 minutes, then remove from the heat.
12. Let the mac and cheese cool completely.
13. Divide it into individual freezer-safe containers so you can thaw only the portions you need.
14. Label and freeze for up to 3 months for best quality.
15. Thaw overnight in the refrigerator before reheating.
16. Reheat gently in the microwave or on the stove, adding a splash of milk if the sauce has become too thick.

19. Vegetable Fried Rice

Vegetable fried rice is one of the easiest ways to turn leftover rice into another meal instead of throwing it away.

Eggs provide inexpensive protein, while frozen vegetables make the recipe convenient and help keep the overall cost low.

This recipe makes about 6 servings.

Ingredients

• 6 cups cold cooked rice
• 3 large eggs
• 3 cups frozen mixed vegetables
• 1 small onion, diced
• 3 tablespoons vegetable oil, divided
• 3 tablespoons soy sauce
• 2 cloves garlic, minced
• ½ teaspoon ground ginger or 1 teaspoon grated fresh ginger
• ¼ teaspoon black pepper

Instructions

1. For the best texture, use cooked rice that has been completely chilled.
2. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
3. Beat the eggs in a small bowl and pour them into the skillet.
4. Scramble the eggs until fully cooked, then transfer them to a plate.
5. Add the remaining 2 tablespoons of oil to the skillet.
6. Add the onion and frozen vegetables and cook for 4–5 minutes.
7. Add the garlic and ginger and cook for another 30 seconds.
8. Add the cold rice and break apart any large clumps with a spoon or spatula.
9. Cook for 4–5 minutes, stirring frequently, until the rice is thoroughly hot.
10. Pour in the soy sauce and add the black pepper.
11. Return the scrambled eggs to the skillet and stir everything together.
12. Cook for another 1–2 minutes, then remove from the heat.
13. Cool the fried rice promptly before dividing it into freezer-safe containers.
14. Label and freeze for up to 3 months for best quality.
15. Thaw in the refrigerator or reheat from frozen in the microwave.
16. Reheat until the rice reaches 165°F (74°C) throughout before serving.

20. Bean and Beef or Lentil Taco Filling

Adding beans or lentils to ground beef is an easy way to make a smaller amount of meat feed more people.

The finished filling is versatile enough for tacos, burritos, quesadillas, nachos, or rice bowls, so one freezer batch can become several different meals.

This recipe makes about 8 servings.

Ingredients

• 1 tablespoon vegetable oil
• ½ pound (225 g) ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cans (15 oz each) black or pinto beans, drained and rinsed
• 1 cup cooked brown or green lentils
• 1 can (14.5 oz) diced tomatoes, drained
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup water or broth

Instructions

1. Heat the oil in a large skillet over medium heat.
2. Add the ground beef and onion.
3. Cook for 6–8 minutes, breaking the beef into small pieces, until the meat is browned and the onion has softened.
4. Carefully drain excess fat if necessary.
5. Add the garlic and cook for another 30 seconds.
6. Stir in the beans, cooked lentils, diced tomatoes, chili powder, cumin, paprika, garlic powder, salt, and pepper.
7. Pour in the water or broth and stir well.
8. Reduce the heat and simmer for 10–15 minutes, stirring occasionally.
9. Lightly mash some of the beans with the back of a spoon if you prefer a thicker taco filling.
10. Add a small amount of water if the mixture becomes too dry.
11. Taste and adjust the seasoning before removing the skillet from the heat.
12. Allow the filling to cool completely.
13. Divide it into meal-sized portions of about 1½ to 2 cups.
14. Transfer the portions to freezer-safe bags or containers, label them with the date, and freeze for up to 3 months for best quality.
15. Thaw a portion overnight in the refrigerator and reheat it in a skillet or microwave until thoroughly hot.
16. Serve with tortillas, rice, shredded cheese, salsa, lettuce, or other toppings you already have.

How to Make Cheap Freezer Meals Even Cheaper

• Buy inexpensive staples in larger quantities: Rice, pasta, beans, lentils, and oats are often cheaper per serving when bought in larger packages, as long as you will use them before they go stale.
• Cook dried beans, rice, and lentils from scratch: Dried staples can cost less than ready-to-eat versions and can be cooked in large batches for multiple freezer meals.
• Use frozen and canned vegetables: Frozen and canned vegetables are convenient, affordable, and less likely to spoil before you use them.
• Buy meat on sale and stretch it: Use sale-priced chicken or ground meat alongside beans, lentils, rice, potatoes, or vegetables to make the meat go further.
• Batch-cook several meals at once: Preparing multiple portions in one cooking session saves time, reduces energy use, and gives you several meals from the same ingredients.
• Freeze leftovers before they go to waste: Freeze extra portions while they are still fresh instead of leaving them in the refrigerator until they need to be thrown away.
• Repurpose leftovers: Turn leftover meat, vegetables, rice, or beans into soups, casseroles, burritos, pasta dishes, or taco fillings instead of buying ingredients for another meal.

Best Cheap Ingredients for Freezer Meals

• Rice: An inexpensive, filling staple that freezes well and works in burritos, casseroles, curries, soups, and rice bowls.
• Pasta: Affordable and versatile, pasta pairs with tomato sauce, vegetables, meat, or cheese for easy freezer-friendly meals.
• Potatoes: Potatoes add plenty of bulk to soups, casseroles, burritos, and shepherd’s pie without adding much to the grocery bill.
• Dried or canned beans: Beans provide affordable protein and fiber and can be used in chili, soups, burritos, curries, and taco fillings.
• Lentils: Dried lentils are inexpensive, cook quickly, and are excellent for soups, curries, stews, and meat-stretching recipes.
• Oats: Oats are cheap and useful for make-ahead breakfasts, baked oatmeal, and recipes that need an inexpensive filling ingredient.
• Canned tomatoes: They form an affordable base for pasta sauces, chili, soups, stews, and curries.
• Frozen vegetables: Frozen peas, corn, mixed vegetables, and spinach are convenient, nutritious, and less likely to go to waste.
• Eggs: Eggs provide affordable protein and work especially well in breakfast burritos, casseroles, and fried rice.
• Chicken: Chicken thighs are often a budget-friendly choice and can be shredded for soups, enchiladas, casseroles, and burritos.
• Ground meat: Ground beef, turkey, or pork can be stretched with beans, lentils, rice, or vegetables to create more servings.
• Tortillas: Tortillas are inexpensive and useful for burritos, enchiladas, quesadillas, and wraps that can be frozen in individual portions.
• Cheese: A modest amount of shredded cheese adds flavor to burritos, casseroles, pasta dishes, and stuffed vegetables.
• Broth and basic seasonings: Broth, garlic, onion, cumin, chili powder, paprika, and dried herbs can add plenty of flavor without significantly increasing the cost of each meal.

Tips for Freezing and Reheating Meals

• Cool cooked food before freezing: Let meals cool before placing them in the freezer, but don’t leave perishable food at room temperature for extended periods.
• Divide meals into portions: Freeze single servings if you usually eat alone, or larger portions if you’re feeding the whole family.
• Use airtight, freezer-safe containers or bags: Remove as much excess air as practical to help prevent freezer burn and keep food tasting fresh.
• Label meals with the name and date: Write what the meal is and when you froze it so you can quickly identify older meals and use them first.
• Leave room for expansion: Liquids such as soups and stews can expand as they freeze, so leave some space at the top of containers to prevent spills or cracked containers.
• Thaw meals safely: When practical, thaw frozen meals in the refrigerator rather than leaving them on the counter.
• Reheat until thoroughly hot: Reheat leftovers until the center reaches 165°F (74°C), especially when reheating meat, poultry, rice, or other cooked dishes.
• Add fresh toppings after reheating: Keep ingredients such as fresh herbs, lettuce, avocado, sour cream, or crunchy toppings separate and add them after reheating for better texture and flavor.

Cheap Freezer Meal Prep Plan

Choose 3–5 Recipes With Overlapping Ingredients

Pick recipes that use many of the same affordable staples, such as rice, beans, potatoes, onions, canned tomatoes, frozen vegetables, and chicken.

For example, one grocery trip could provide ingredients for bean and rice burritos, chicken soup, chili, stuffed peppers, and taco filling.

This approach reduces the number of different ingredients you need to buy and makes it easier to use everything before it goes bad.

Prepare Ingredients in Batches

Wash, peel, chop, and measure ingredients together instead of preparing each recipe from scratch.

You could dice several onions and carrots at once, cook a large pot of rice, and prepare enough beans or lentils for multiple meals.

Batch preparation cuts down on cooking time and makes the entire process easier to manage.

Cook Several Meals at the Same Time

Use your stovetop, oven, and slow cooker together when possible so different parts of your meal plan can cook at once.

For example, you can simmer chili on the stove while a casserole cooks in the oven and rice or lentils cook separately.

Choose recipes with similar ingredients and cooking methods so you can work efficiently without making the process complicated.

Portion, Label, and Freeze Meals

Let cooked meals cool appropriately before transferring them into freezer-safe containers or bags.

Divide meals into portions that match how you normally eat so you do not have to thaw more food than you need.

Label each container with the meal name and freezing date, and include simple reheating instructions if helpful.

Keep a Simple Freezer Inventory

A basic list of what you have frozen can prevent you from buying ingredients for meals that are already prepared.

Write down each meal, the number of portions available, and the date it was frozen.

Keep the list somewhere easy to see and update it whenever you add or remove a meal.

Plan to Use Older Meals First

Use older freezer meals before newer ones to help maintain quality and reduce the chance of forgotten food.

When adding new meals, place them behind older ones so the meals you froze first remain easy to reach.

Planning your weekly meals around what is already in the freezer can also reduce grocery spending and make busy evenings much easier.

Final Thoughts

Cheap freezer meals are all about using affordable staples, cooking in batches, and making the most of what you already have.

Start with two or three simple recipes, freeze a few portions, and build your freezer gradually as you find meals that work for you.

FAQs

What are the cheapest freezer meals to make?

The cheapest freezer meals usually rely on affordable staples such as beans, rice, lentils, potatoes, pasta, and frozen or seasonal vegetables.

Soups, burritos, casseroles, and stews are easy ways to turn these ingredients into filling meals.

What meals freeze well on a budget?

Soups, stews, chili, casseroles, burritos, pasta dishes, curries, and cooked meat fillings generally freeze and reheat well.

These meals are also easy to make in large batches, which helps lower the cost per serving.

How long do homemade freezer meals last?

Most properly packaged homemade freezer meals can maintain good quality for about 2–3 months, although the ideal storage time varies by recipe and ingredients.

Keeping meals airtight and labeling them with the freezing date can help maintain quality and prevent forgotten food.

Is it cheaper to make freezer meals yourself?

Yes, batch cooking can reduce the cost per serving because you can buy inexpensive ingredients in larger quantities and prepare several meals at once.

Freezing leftovers also reduces food waste and can help you avoid the cost of last-minute takeout.

What foods should not be frozen?

Some raw vegetables, watery sauces, and certain dairy-based foods can become watery, grainy, or lose their texture after freezing.

However, results vary by recipe, so it is often better to freeze the main meal and add fresh ingredients after reheating.