I like to do a high protein freezer meals stock-up session, so I can fill my freezer with quality protein that is ready to eat. All of these recipes are easy to make, they all freeze and thaw beautifully, and all are bigger batches so you can cook once and eat many times.
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For this high protein freezer meals cooking session, we’re making an taco meat with black beans, Italian chicken salad, and high protein sausage breakfast muffins.
Printable recipes are below!
Taco Meat with Black Beans
You can leave the beans out, but I love an opportunity to add some extra fiber here. Plus, beans freeze wonderfully!
I make a really good taco meat and there’s a few key details to that:
1. Using good taco seasoning. (My favorite is Primal Palate brand –> find it here.)
2. Adding tomato paste, which helps the spices stick, and adds a depth of flavor.
3. Chopping the meat up finely– no big pieces here!
Ingredients
Method
- Heat the oil in a large skillet over medium heat. Add the beef and cook, stirring and chopping it finely until browned, about 10 minutes. Turn off the heat and drain and excess fat.
- Turn the heat back on to medium, and stir in the water, tomato paste, taco seasoning, and salt. Simmer, stirring ocassionally, until all of the water has evaporated, about 5 to 8 minutes.
- Turn off the heat and fold in the beans.
- Freeze in individual containers or family size portions. Thaw overnight in the refrigerator, or on the defrost setting in a microwave.
Italian Chicken Salad
Okay so this doesn’t taste like a traditional chicken salad (there’s no mayo— mayo doesn’t freeze well), but I call it a chicken salad because it sticks together kind of like one thanks to a secret ingredient.
It has a little bit of cream cheese, which helps it freeze wonderfully and stay very moist in the freezer instead of drying out.
You can eat it cold and plain as it is by itself (I usually have some crackers, fruit, and vegetables on the side). Or you can heat it up and turn it into more of a main dish, by serving it on pasta or rice.
Ingredients
Method
- Place the chicken breasts in an even layer in the bottom of a 6-quart slow cooker and sprinkle the chicken evenly with the italian seasoning and salt.
- Cover and cook on high for about 4 hours, until the chicken is tender and shreds easily.
- Immediately remove about half of the liquid in the bottom of the slow cooker- save this broth for a different use!
- Add the cream cheese and nestle it in between the chicken so it starts to warm and melt. Use a fork and tongs to shred the chicken and mix in the cream cheese.
- Freeze in individual containers or family size portions. Thaw overnight in the refrigerator, or on the defrost setting in a microwave.
High Protein Sausage Breakfast Muffins
Are they a biscuit, are they a muffin? They look like a muffin but have more of a biscuit vibe… and they’re incredibly delicious, and quick and easy to make! With cottage cheese, cheddar, eggs, and sausage, each muffin has about 12 grams of protein. They can be made with regular all-purpose flour or a 1:1 gluten-free flour blend.
If you’re looking for muffin liners that muffins don’t stick to, these parchment paper ones are the best! –> Find them here!
Ingredients
Method
- Heat the oil in a large skillet over medium heat. If the sausage is in link form, remove it from the casings. Add the sausage and cook, stirring and chopping it into small pieces, until browned, about 10 minutes. Drain any excess fat and set the meat aside to cool.
- Preheat the oven to 400ºF. Line a standard 12-cup muffin pan with parchment paper liners.
- Whisk together the eggs, cottage cheese, and water in a large mixing bowl. Then stir in the cheddar, onions, and cooked sausage.
- In a small bowl combine the flour, baking powder, and salt, and then stir and fold it into the sausage mixture until it forms a thick batter. Do not overmix!
- Divide the batter evenly between the muffin cups, using about 1/4 cup for each.
- Bake 20 to 23 minutes, until the muffins are set and just starring to brown on top.
- Cool completely, then pack into a freezer bag and freeze.
- To serve: these muffins are best served warm. Thaw overnight in the fridge and then heat for 20 seconds in a microwave, or thaw on the defrost setting in a microwave.
