These are the most popular super easy low-carb freezer meals for a family.
You know I hold leftovers in high regard and I love low-carb freezer meals. It really does make life as simple and easy as possible. It also is brilliant for instant portion control.
How To Make Low-Carb Freezer Meals
Cook once, serve twice.
As soon as you have served your meals, portion any leftovers and freeze them. It’s instant portion control and stops you from going back for seconds, or thirds.
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It is such a simple concept, make double or triple meals without spending much more time in the kitchen, then freeze the rest. You now have plenty of ready meals “low-carb style”.
Best Freezer Meal Containers To Use
The best tip I can give you for low-carb freezer meals is to buy really good, airtight containers. No one wants freezer burn on their dinner. What is freezer burn? It’s when food becomes dehydrated or damaged when it has not been wrapped properly. Extra airflow has allowed moisture to escape and other odors from other frozen food to enter.
My other top tip is to use sheets of wax paper/baking parchment to wrap portions or place them between layers, before placing them in an airtight container. This makes it incredibly easy to separate one meal at a time and food items won’t clump together.
Meals can easily be damaged when the air in the freezer is allowed to come in direct contact with the food (now you know what “freeze-dried” means). The result is a dried tough dinner (especially around the edges) with an unpleasant flavour. This also occurs if the meal has been sitting in the freezer for too long.
Always allow meals to cool down to room temperature before placing them in containers and freezing.
9 Best Low-Carb Freezer Meals
I love bacon-covered meatloaf because it’s a great place to hide extra veggies to sneak into your children’s dinner. Just wrap single slices between sheets of baking parchment and you have an easy and convenient meal. Just defrost the slices individually.
This pie is such a wonderful way to increase your leafy greens, and the addition of mint makes this light and tasty that adults and children love. Wrap each slice in baking parchment and freeze in an airtight container. I love bringing spinach and feta pie on a picnic.
This is almost a weekly staple in our house, and to be honest, the leftovers are usually eaten for breakfast the next day. They usually don’t make their way into our freezer, but if I am really organised, I will make a triple batch and freeze a few individual portions for a quick meal. It freezes incredibly easily and defrosts really well.
If you ever fancy a quick curry ready-meal, this is it. I tend to freeze the cauliflower rice separately so I can reheat them individually. They both require different reheating times so this is the perfect way to do it.
These are absolutely fabulous as a complete meal when served with hot vegetables, or as a quick snack to have on hand. I even keep them ready to add to the school lunches I make every morning. Freeze them in an airtight container with a piece of baking parchment in between each layer of meatballs.
I only recommend freezing most recipes that are light and high in eggs for just one month. The reason is that from my experience the eggs tend to lose their structure if they are kept frozen for too long. I like to buy salmon when it is on sale, make a big batch then I just have to store it at the top of the freezer as a visual reminder to use it up pretty quickly.
Moussaka is best frozen in individual portions then you can just reheat one meal at a time when needed. It can be a quick meal when you come home and just cannot be bothered cooking. Now, what’s not to love about that.
Low-carb beef stroganoff in the slow-cooker is one of our favourite family meals and is a fabulous economical way to turn some cheap stewing/casserole meat into a tasty family dinner. I would remove the portions you want to freeze before you add the sour cream. It also stops you from going back for seconds if you have already removed the leftovers.
Bone broth may seem an odd dinner to add to my favourite low-carb freezer meals but hear me out. I have made a bone broth that many times and have never been able to finish it all before it goes past its “best by date.” So I have discovered if I pour bone broth into a muffin tray and freeze it, each portion is just enough for a drink or a light meal.
Once they are frozen in the muffin tray, remove them from the freezer and pop them out into a zip lock back, and pop it back into the freezer. You now have free-flowing individual bone broth – genius!
I would love you to leave a comment at the end of the post letting me know what is your favourite way to really utilise your freezer? I know of friends who buy blocks of butter when they are on sale and freeze them. Do you have a top tip?
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