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Inside: Here are a dozen ALDI freezer meals to prep and stash away for a busy night. Your future self will be so glad you did this!
Freezer meals are the ultimate simple dinner solution on a busy night–when the last thing you want to do is start from scratch on a meal.
Below are 12 ALDI freezer meals meals that are particularly great to freeze. I have tested, frozen, and reheated ALL of these meals and can vouch for them!
Why ALDI? They’ve obviously got great prices. But just as much, I Iove that the stores are easy and quick to navigate–so I end up spending less money and less time on grocery shopping. (Is it your first time shopping at an ALDI store? Read: How to Shop at ALDI).
Though these meals are based around ALDI ingredients, you can find these ingredients at other grocery stores too.
BONUS: Get your free grocery lists! Get grocery lists for all 12 ALDI Freezer Meals.
What’s included for each meal
- Grocery List: When you buy only what you need, you end up with less food waste. There are a handful of ingredients you may not find at ALDI, and I’ve marked those with an asterisk (*). I’ve also noted other ingredients you may need to serve the meal.
- Recipe & Assembly Instructions: Follow the links to the recipes and follow the assembly instructions I’ve included below.
- Freezing Instructions: I’ve provided suggestions for packaging your meals for the freezer, but feel free to use another system or product you might have.
- Defrosting & Reheating Instructions: These are tips for taking your meals from freezer to table.
YOU MIGHT ALSO LIKE: 20 Last-Minute ALDI Dinner Ideas
Supplies you need for ALDI freezer meals
- Freezer bags: These are great if you don’t have a lot of freezer space. When storing meals in freezer bags, I suggest pressing the freezer meal bags flat so they stack neatly and don’t take up a lot of space (you can either lay them flat in the freezer or place on a baking sheet in the freezer until solid, then stack).
- Aluminum foil and plastic wrap
- Freezer-friendly containers: Such as Pyrex glass containers and reusable plastic freezer containers.
- Sharpie and freezer tape (or other labels): So you don’t forget what’s inside and when you put it there!
BONUS: Get your free grocery lists! Get grocery lists for all 12 ALDI Freezer Meals.
12 ALDI freezer meals to make
Beef Lasagna
This is a perfect meal when you need comfort food, and it makes enough for lunch leftovers the next day.
- GET THE RECIPE FOR BEEF LASAGNA
- How to assemble: Use an 8×8″ or 9×9″ baking dish and follow instructions on recipe.
- How to freeze: Wrap tightly in two layers of aluminum foil. Label, date, and freeze.
- How to reheat: Thaw overnight, then bake, covered, at 400 degrees F for 50 minutes. Then remove foil and bake an additional 5-10 minutes until melty and bubbly.
Shopping List:
- Olive oil
- 1 small onion
- 1 pound lean ground beef
- 4 cups favorite pasta sauce
- Italian seasoning
- Garlic powder
- Salt
- 8 lasagna noodles
- 8 ounces ricotta cheese (half of a 15-ounce container)
- Parmesan cheese
- 2 cups fresh baby spinach, chopped
- 3 cups shredded mozzarella cheese
- You’ll also need for the meal: Any sides, such as salad greens and dressing
TIP: If you forget to defrost a meal overnight, soak the container or bag in a bowl of hot water, changing the water as it cools off, for no more than an hour. Then empty the contents of the container or bag into your skillet or pot, and heat until hot and steaming.
Instant Pot Chicken NOODLE Soup
It works best to freeze the soup without noodles so they don’t soak up the broth.
- GET THE RECIPE FOR INSTANT POT CHICKEN NOODLE SOUP
- How to assemble: Follow the instructions for the soup but stop before adding the noodles (those are better if you add them when you reheat it).
- How to freeze: Cool slightly, then transfer into a freezer-safe glass or plastic container, leaving at least an inch of empty space at the top.
- How to reheat: Thaw overnight, then simmer on the stove until hot and steaming. While heating, cook noodles and add to the soup. Taste, adding more salt, pepper, lemon juice, or a teaspoon of Better Than Bouillon if desired.
Shopping List:
- 2 tablespoons olive oil
- 1/2 large onion, diced (about 1 cup)
- 1 cup carrots, diced
- 1/2 cup celery, diced
- 1 teaspoon dried thyme*
- 1 teaspoon dried rosemary*
- 1 /2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pound frozen boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 lemon, juiced (about 2 tablespoons)
- 1 teaspoon dried parsley
- Better Than Bouillon Roasted Chicken Base (optional)*
- You’ll also need for your meal: 2 cups dry noodles (I like Reames frozen noodles* or egg noodles) plus any sides like a baguette or salad greens and dressing
BAKED Turkey Tacos
If you prefer ground chicken or beef instead of turkey, feel free to swap that in to make baked chicken tacos or beef tacos.
- GET THE RECIPE FOR TURKEY TACOS
- How to assemble: Follow the instructions in the recipe, but stop before filling the taco shells (you’ll do that when you reheat it).
- How to freeze: Cool filling slightly, then spoon into a labeled freezer-safe bag and press flat.
- How to reheat: Defrost overnight, then place filling in a skillet and heat, stirring occasionally, until hot and steaming. Spoon filling into hard taco shells, sprinkle with cheese, and bake in a 9×13″ baking dish as instructed in the recipe. Serve with favorite taco toppings.
Shopping List:
- 1 teaspoon olive oil
- 1/2 small onion, diced (about 1/2 cup)
- 1 pound ground turkey (I use 85% lean)
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1 cup refried beans (If using canned, that’s about a half-can)
- 1/3 cup tomato sauce or enchilada sauce*
- You’ll also need for your meal: 12 hard taco shells, 1 cup shredded cheese, any additional taco toppings you prefer like taco sauce, guacamole, sour cream, etc.
INSTANT POT Spaghetti Sauce With Meat
This sauce quickly cooks in the Instant Pot but tastes like it was simmered for a few hours. Makes enough for multiple dinners!
- GET THE RECIPE FOR SPAGHETTI SAUCE WITH MEAT
- How to assemble: Follow instructions on the recipe.
- How to freeze: Pour into glass jars or plastic freezer containers in the portions that work for your family (if using glass jars, choose wide-mouth jars and refrigerate until cold before freezing to prevent cracking).
- How to reheat: Defrost in the refrigerator, then heat on the stove, stirring occasionally, until hot and steaming. Serve with favorite pasta.
Shopping List
- 1 tablespoon olive oil
- 1 pound uncooked ground beef or turkey
- 1/2 onion, diced
- 2 large cloves garlic, minced
- 1/2 cup beef broth
- 28 ounces crushed tomatoes (1 large can)
- 16 ounces tomato sauce (2 small cans)
- 6 ounces tomato paste (1 small can)
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 tablespoon granulated sugar
- 1/2 tablespoon dried thyme*
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- You’ll also need for your meal: Dry pasta of your choice, baguette, and salad greens and dressing
BONUS: Get your free grocery lists! Get grocery lists for all 12 ALDI Freezer Meals.
Butter Chicken Meatballs
This is currently one of my family’s favorite meals, and it freezes really well,
- GET THE RECIPE FOR BUTTER CHICKEN MEATBALLS
- How to assemble: Follow the instructions in the recipe.
- How to freeze: Cool slightly and combine meatballs and sauce in a labeled freezer bag. Squeeze out excess air and press flat to freeze.
- How to reheat: Defrost in the refrigerator, then pour contents into a large skillet, heat covered until hot and steaming. Serve over rice.
Shopping List (find the exact amounts by following the link to the recipe)
- avocado oil or olive oil
- onion
- garlic
- ginger paste
- turmeric*
- smoked paprika*
- garam masala*
- cumin
- crushed tomatoes or plain tomato sauce
- salt
- sugar
- ground chicken or turkey
- egg
- panko breadcrumbs
- grated Parmesan
- garlic powder
- onion powder
- black pepper
- You’ll also need for the meal: White rice or brown rice and veggie side of your choice (I usually make roasted broccoli)
Ranch Marinade CHICKEN
Cook these marinaded chicken breasts on an outdoor or indoor grill.
- GET THE RECIPE FOR RANCH MARINADE
- How to assemble: Mix marinade ingredients (olive oil through black pepper) in a small bowl or measuring cup. Use whole chicken breasts instead of turkey. If you have two large chicken breasts, cut them width-wise to make four and pound with a mallet so they’re even in thickness.
- How to freeze: Place chicken breasts in a freezer bag, then pour marinade over chicken, massaging bag to distribute marinade over chicken. Squeeze out excess air and press bag flat to freeze.
- How to reheat: Defrost overnight in refrigerator. Remove chicken breasts from bag and discard leftover marinade. Grill chicken breasts until done (at least 165 degrees F internal temperature).
Shopping List
- 1/4 cup olive oil
- 1/4 cup ranch dressing, whatever kind you like best
- 1 tablespoon + 1 teaspoon Worcestershire sauce
- 2 teaspoons dried rosemary*
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon white vinegar
- 1/2 teaspoon lemon juice
- 1/4 teaspoon black pepper
- 1 1/2 pounds boneless, skinless chicken breasts
- You’ll also need for this meal: Sides of your choice, such as potatoes and green beans.
Juicy Turkey Burgers
If you like turkey burgers but think they’re too dry, this recipe includes a great hack for keeping them juicy inside.
- GET THE RECIPE FOR JUICY TURKEY BURGERS
- How to assemble: Follow the instructions in the recipe.
- How to freeze: Line a baking sheet with parchment paper. Place uncooked patties on the baking sheet and freezer until firm (about an hour). Take baking sheet out of freezer, cut around each patty, leaving at least an inch of paper around them, then place them in a freezer bag with a layer of parchment between each patty.
- How to reheat: Though the instructions call for defrosting the patties first, I have better luck cooking them from frozen. Cook on the grill or in a skillet on the stove until done (at least 165 degrees F inside).
Shopping List (get exact amounts by following the link to the recipe)
- Ground turkey
- Egg
- Salt & pepper to taste
- Dried parsley
- Poultry seasoning*
- Milk
- Butter
- You’ll also need for your meal: Hamburger buns, burger toppings, and sides of choice
Shortcut Chicken Tikka Masala
This meal cooks up so quickly and is delicious served over rice with a side of warmed naan bread.
- GET THE RECIPE FOR SHORTCUT CHICKEN TIKKA MASALA
- How to assemble: Follow instructions in the recipe.
- How to freeze: Cool slightly, then transfer to a freezer bag (press it flat before laying in the freezer) or in a glass or plastic freezer container.
- How to reheat: Thaw overnight, then reheat in a skillet, stirring occasionally, until steaming and the chicken is heated through. Stir in a generous pinch of salt and a dollop of sour cream (or plain yogurt) for richness. Serve on top of rice.
Shopping List
- Olive oil
- 1 lb boneless, skinless chicken breasts or chicken tenderloins
- 1 small onion
- 2 bell peppers (red, orange, or yellow)
- 1 jar Tikka Masala Simmer Sauce
- You’ll also need for the meal: White rice or brown rice and any additional sides you’d like, such as ALDI Naan bread.
SLOW COOKER Taco Meat
If you prefer ground chicken or beef instead of turkey, feel free to swap that in to make baked chicken tacos or beef tacos. This recipe makes about four meals’ worth!
- GET THE RECIPE FOR SLOW COOKER TACO MEAT
- How to assemble: Follow instructions in the recipe
- How to freeze: Cool slightly, then transfer to freezer bags (press them flat before laying in the freezer) or glass or plastic freezer containers in the meal portions that are right for your family (I typically get four meal portions).
- How to reheat: Thaw overnight, then reheat in a skillet until steaming.
Shopping List
- 4 pounds 93-95% lean ground beef
- 1 1/4 cups enchilada sauce (homemade or store-bought)
- 4 teaspoons chili powder
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon salt
- You’ll also need for the meal: Taco shells (hard or soft) and favorite taco toppings
INSTANT POT Beef Stroganoff
This is a family favorite! I’ve made this recipe so many times, and it’s always a hit.
- GET THE RECIPE FOR BEEF STROGANOFF
- How to assemble: Follow instructions in the recipe.
- How to freeze: Cool slightly, then transfer into 1-2 freezer-safe containers or freezer bags.
- How to reheat: Defrost overnight in the refrigerator. Heat in a skillet over medium heat, stirring occasionally, until meat is heated through and everything is steaming. Stir in sour cream at the end. Serve over egg noodles.
Shopping List (get exact amounts by following the link to the recipe)
- Flour
- Paprika
- Garlic Powder
- Stew Meat
- Olive Oil
- Onion
- Beef Broth
- Salt
- Pepper
- Onion Powder
- Dried Parsley Flakes
- Fresh Thyme or Dried Thyme*
- Worcestershire Sauce
- Crimini Mushrooms
- You’ll also need for this meal: Sour cream, egg noodles, and veggie side dish of your choice.
Chicken Pot Pie
This is one of my college kid’s favorite meals. I use a refrigerated pie crust instead of a homemade one to save time.
- GET THE RECIPE FOR CHICKEN POT PIE
- How to assemble: Follow the instructions for the pie filling but use store-bought pie crust instead of making the pie crust from scratch (or make the pie crust from scratch if you have the time and inclination!).
- How to freeze: Cool the assembled pie a bit, then cover tightly in 1-2 layers of aluminum foil.
- How to reheat: Defrost–it may take more than 24 hours. Remove foil. Brush with beaten egg all over and use a pie shield or aluminum foil to cover the edges during baking so they don’t brown too much. Bake as directed in the recipe.
Shopping List (get exact amounts by following the link to the recipe)
- Refrigerated pie crust
- Chicken breast
- Carrots
- Celery
- Butter
- Onion
- Garlic
- Flour
- Salt
- Pepper
- Thyme*
- Chicken broth
- Half-and-half
- Frozen peas
- Egg
- You’ll also need for the meal: Salad greens and dressing
BBQ Pulled Pork
This is one of the simplest crockpot meals–and it makes enough for another night.
- RECIPE FOR BBQ PULLED PORK
- How to assemble: Follow instructions in the recipe.
- How to freeze: Cool slightly, then transfer to a freezer bag (press it flat before laying in the freezer) or to a glass or plastic freezer container.
- How to reheat: Thaw overnight, then reheat in a covered skillet, stirring occasionally, until heated through and steaming. Serve on buns.
Shopping List
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp salt
- 3-4 pound pork shoulder or butt
- 1/4 cup apple cider vinegar
- 1 bottle BBQ sauce
- You’ll also need for the meal: Slider or hamburger buns, coleslaw mix (optional for topping), and sides of your choice
BONUS: Get your free grocery lists! Get grocery lists for all 12 ALDI Freezer Meals.
How to access the ALDI freezer meals shopping lists
As a bonus, you can get a free PDF to download and/or print that contains all of these grocery lists, by recipe. To get yours, tap this link: Get grocery lists for all 12 ALDI Freezer Meals.
Questions about ALDI freezer meals
I don’t shop at ALDI. Can I get these ingredients at another store?
Yes. Though these are based around ALDI ingredients, you can find these ingredients at other grocery stores too.
Do I have to freeze these meals?
Nope! It’s just an easy way to stash away a meal for a busy night.
What if I forget to defrost a meal?
With the exception of the lasagna and pot pie, these meals can be quickly defrosted in hot water enough to remove and reheat. (The turkey burgers are best cooked from frozen.) Carefully soak the container or bag in a bowl of hot water, making sure no water is getting in. Change the water as it cools off, and soak for no more than an hour. Then empty the contents of the container or bag into your skillet or pot, and heat until hot and steaming.
Do you have more ALDI ideas?
Why yes, I do! Check out these additional posts:
Recipe for Lasagna
Beef & Spinach Lasagna
Yield:
9 servings
Prep Time:
30 minutes
Cook Time:
1 hour
Total Time:
1 hour 30 minutes
This is a meaty and saucy lasagna that’s pure comfort at the end of a busy day.
Ingredients
- 2 teaspoons olive oil
- 1 small onion, diced
- 1/2 pound lean ground beef
- 4 cups favorite pasta sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces ricotta cheese, roughly half of a 15-ounce container
- 1/2 cup Parmesan cheese
- 8 lasagna noodles, uncooked
- 2 cups tightly packed fresh baby spinach, chopped
- 3 cups shredded mozzarella cheese
Instructions
- In a large saucepan, heat olive oil over medium heat. Add onion and beef and cook until beef is browned. Drain excess moisture if desired.
- Reduce heat to low. Add four cups of your favorite pasta sauce, Italian seasoning, garlic powder, salt, and pepper and simmer while you prepare other ingredients.
- Mix ricotta and Parmesan cheeses together and set aside.
- Coat the bottom of a square baking dish with 1/2 cup sauce. Place three (uncooked) noodles on top of the sauce, breaking noodles to fit. Spoon 1/3 of the ricotta mixture over noodles and spread gently with a spatula (this works best if you lightly hold the noodles while spreading the cheese). Sprinkle on 1/3 of the chopped spinach and 3/4 cup mozzarella cheese, and top with 1 cups of sauce mixture.
- Repeat layering two more times. Pour rest of sauce mixture over top and sprinkle with remaining mozzarella cheese (feel free to use more if you want a very cheesy top).
- Wrap in foil and freeze. Defrost overnight in the refrigerator and bake with foil at 400 degrees for 50 minutes, then remove foil and bake an additional 5-10 minutes.
Nutrition Information:
Yield: 9
Serving Size: 1
Amount Per Serving:
Calories: 357Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 56mgSodium: 979mgCarbohydrates: 30gFiber: 3gSugar: 7gProtein: 23g
Recipe for Shortcut Chicken Tikka Masala
Shortcut Chicken Tikka Masala
Yield:
4 servings
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
This quick weeknight meal couldn’t be easier! Serve over rice with a side of naan bread.
Ingredients
- 1 pound boneless, skinless chicken breasts or chicken tenderloins
- Salt and pepper to taste
- 1 small onion
- 2 bell peppers (red, orange, or yellow)
- 1 tablespoon olive oil
- 1 jar ALDI Tikka Masala Simmer Sauce
- 1 large spoonful sour cream or plain yogurt
Instructions
- Cut chicken into bite-sized pieces. Sprinkle all over with salt and pepper. Set aside.
- Dice onion and chop bell peppers into bite-sized pieces.
- Heat the oil in a large skillet. When hot, add the onion and pepper and sauté for a few minutes until soft.
- Add the chicken to the skillet and cook until lightly browned.
- Pour the jar of Simmer Sauce sauce over everything, cover, and simmer for 10-12 minutes.
- If freezing: Cool slightly and place in freezer bag, pressing flat before closing. To reheat, defrost in refrigerator, then reheat in a skillet on the stove. Before serving, stir in a sprinkle of salt and the sour cream or plain yogurt for richness.
- Serve over white or brown rice.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 358Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 123mgSodium: 460mgCarbohydrates: 14gFiber: 2gSugar: 9gProtein: 43g
Recipe for BBQ Pulled Pork
Slow Cooker BBQ Pulled Pork
Yield:
10 servings
Prep Time:
10 minutes
Cook Time:
8 hours
Total Time:
8 hours 10 minutes
Simple and crowd-pleasing, this BBQ Pulled Pork cooks all day in the crockpot.
Ingredients
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp salt
- 3 pound pork shoulder or butt
- 1/4 cup apple cider vinegar
- 1 bottle BBQ sauce
Instructions
- Combine garlic powder, paprika, chili powder, and salt and rub all over pork.
- Place pork in the slow cooker insert. Combine 1/2 cup apple cider vinegar and 1/2 cup BBQ sauce and pour over pork.
- Cover and cook for 8 hours on LOW.
- Remove pork from the slow cooker and shred into pieces, removing any fat or bone.
- Drain all liquid from slow cooker except about 1/2 cup. Return pork to slow cooker, switch to “warm” setting, and gently stir in more BBQ sauce to taste.
- Cool slightly then place in a freezer bag, squeeze out excess air, and press flat.
- When ready to serve, defrost and heat in a covered skillet until hot and steaming. Serve on buns with coleslaw on top or on the side.
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Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 509Total Fat: 37gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 153mgSodium: 460mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 40g
Hi! I’m Sally, a registered dietitian and mom.
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