Freezer Meal Prep for Real Life (Start with Spaghetti Sauce!)
Because there’s no crying in meal prep!
Freezer meal prep always sounds like a great idea.
But between the 17-step plans, the color-coded containers, and the pressure to spend an entire Sunday cooking for the week ahead—it can start to feel like a full-time job.
I don’t always have time for that.
But I am doing freezer meal prep—my way.
Sometimes I make a whole month of dinners in a day (when I’m feeling bold). But most of the time? I just double what I’m already making and toss the extra in the freezer. This way, I always have a backup plan on the nights I’m tired, busy, or just not in the mood to chop onions again.
Let’s start with the easiest entry point: spaghetti sauce.
Start Small—With Spaghetti Sauce
This is one of the easiest ways to get started with freezer meal prep, especially if the whole idea feels overwhelming.
You’re already making spaghetti sauce.
All you do… is make more.
Here’s how I do it:
- Double your usual recipe
- Let it cool, then portion into jars or freezer bags (I freeze mine flat for space-saving)
- Label it with the date and what it is (because mystery sauce in 3 months = chaos)
- Done.
You can use that same sauce for baked ziti, lasagna, pizza, meatball subs, or just a quick weeknight spaghetti night. It’s the gift that keeps on giving.
Take Advantage of Sales + Double Batches
Here’s another way I stock my freezer without much extra effort:
When ground beef or chicken goes on sale, I buy extra and cook double.
Especially when I’m already using the crockpot—might as well let it work overtime.
Whether it’s shredded chicken, taco meat, chili, or soup, I just make a bigger batch and freeze half.
No fancy system. Just low-effort, high-payoff moves.
Other Easy Meals I Freeze (That Don’t Feel Like Meal Prep)
You don’t need a spreadsheet or 5 hours of time. You just need to get into the habit of freezing the things you’re already making.
Here are some of my go-to’s:
- Soup – Make a big pot and freeze it in 2-cup portions
- Chili – Great on its own or over baked potatoes, nachos, or rice
- Cooked taco meat – Reheat for quick tacos, burrito bowls, or lettuce wraps
- Marinated proteins – Freeze chicken in its marinade = flavor explosion later
- Rice and grains – Cook once, freeze in small containers for fast meals
- Breakfast burritos or muffins – Reheat and feel like a morning person (sort of)
How I Actually Do It (No Spreadsheet Required)
If I’m cooking, I just make more. That’s the system.
I use what I have:
- Freezer bags, reused plastic containers, mason jars
- Masking tape and a Sharpie for labels (nothing fancy!)
- Store in categories: sauces, soups, breakfast, protein
This isn’t about perfection—it’s about peace.
Peace at 6 PM when everyone’s hungry and I don’t have it in me to cook.
Tiny Freezer Habits That Make a Big Difference
- Dice and freeze onions so you never have to chop with tears
- Save veggie scraps in a bag to make broth later
- Freeze cooked rice and pasta in single servings
- Chop herbs and freeze them in olive oil or butter cubes
- Make one extra meal per week—and freeze it
These little moves add up. And before you know it, you’ve got options on busy days.
Ready to Stock Your Freezer Without Stress?
Start with spaghetti sauce. Or chili. Or literally anything you’re already cooking.
Freezer meal prep doesn’t have to be a whole lifestyle.
It can just be one extra serving at a time.
Need a few helpful tools to get started? I’ve got a post on The Best Meal Prep Supplies for Real-Life Kitchens that breaks down what I actually use (no fancy gadgets required).
And if you’re into celebrating tiny wins—like freezing your leftovers before they turn into a science experiment—grab my free Sorta Sorted Bingo Card. It’s full of cozy, real-life victories that count.
Sign up here to get the Bingo and stay in the loop with fresh tips to help your kitchen feel just a little more sorted.
/
