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4 crowd-pleasing freezer recipes

Freezer food often brings thoughts of frozen peas and your mother’s tried and true casserole. But whether you’re looking to use what’s in your freezer or batch-cook and freeze some dishes for the weeks to come, we’re confident that these meals will be in regular rotation — even once this pandemic is behind us.


One-Pan Lemon Garlic Butter Shrimp and Asparagus

Recipe Shrimps and aspargus

Recipe adapted from:  http://carlsbadcravings.com/roasted-lemon-butter-garlic-shrimp-recipe/#



For asparagus:

  • 1 pound fresh or frozen (and thawed then drained) asparagus, ends trimmed
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


For shrimp:

  • 1 1/2 pounds fresh or frozen (and thawed then drained) medium uncooked peeled shrimp
  • 1 tablespoon olive oil
  • 2-3 garlic cloves, minced (or garlic powder to taste)
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper
  • 1/8-1/4 teaspoon red pepper flakes (optional)
  • 3 tablespoons chopped fresh or frozen parsley
  • 1 1/2 tablespoons fresh or frozen (and thawed) lemon juice, or more to taste
  • 2 tablespoons fresh or frozen (and thawed) butter, cubed



  1. Preheat oven to 400 degrees F.
  2. Line a large baking pan with foil and lightly spray with cooking spray. Add asparagus and drizzle with 1 tablespoon olive oil. Add 1 minced garlic clove, 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss until evenly coated then line asparagus in a single layer. Roast for 4-6 minutes depending on thickness.
  3. Meanwhile, remove tails from shrimp.
  4. Remove pan from oven and push asparagus to one side of the pan (keep in a single layer). Add shrimp and drizzle with 1 tablespoon olive oil. Add 2-3 minced garlic cloves (or more to taste), 1/2 teaspoon salt, 1/4 teaspoon paprika, 1/8 teaspoon pepper, 1/8-1/4 teaspoon red chili flakes and fresh parsley. Toss until evenly coated then line shrimp in a single layer.
  5. Top asparagus with 1 tablespoon cubed butter, evenly spaced. Top shrimp with 1 tablespoons of cubed butter, evenly spaced. Roast for 6 minutes or just until shrimp is opaque.
  6. Remove pan from oven and drizzle with lemon juice. Season with additional salt and pepper to taste. Serve with brown rice or quinoa (bonus points if you already have a cooked grain like this in your freezer!). 


Download the recipe booklet


Chicken Avocado Burgers

Chicken avocado burger
Recipe adapted from:  http://laughingspatula.com/chicken-avocado-burgers/



  • 1 lb. ground chicken (fresh or thawed from frozen)
  • 1 large ripe avocado, cut into chunks (or frozen then thawed chunks)
  • ½ cup panko crumbs or other breadcrumbs
  • 1 chopped clove of garlic
  • salt and pepper to taste



  1. Toss the chunks of avocado, breadcrumbs and garlic together.
  2. Blend mixture into ground chicken, being careful not to mush the avocado too much.
  3. Form into 6-8 patties and grill until done (temperature: 165). 
  4. If you used all fresh (not frozen) ingredients, feel free to freeze these patties for later use!


Creamy White Chicken Chili

Creamy chicken chili

Recipe adapted from:  https://www.tasteofhome.com/recipes/creamy-white-chili



  • 1 pound lb boneless skinless chicken breasts (fresh or frozen then thawed), cut into 1/2-inch cubes
  • 1 medium onion, chopped
  • 1 ½ teaspoons garlic powder
  • 1 tablespoon vegetable oil
  • 2 cans (15.5 ounces each) great northern beans, rinsed and drained
  • 1 can (14.5 ounces) low-sodium chicken broth
  • 2 cans (4 ounces each) chopped green chilies, drained
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup (8 ounces) sour cream (or swap for 2% plain Greek yogurt)
  • 1/2 cup milk



  1. In a saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink.
    Add beans, broth, chilies and seasonings; bring to a boil.
  2. Reduce heat; simmer, uncovered, for 30 minutes.
  3. Remove from the heat; stir in sour cream and milk.

Makes about 7 servings. 

If you used all fresh (not frozen) ingredients, feel free to freeze in containers for later use!




Avocado Black Bean Quesadillas

avocado black bean quesadilla

Recipe adapted from:  https://gimmedelicious.com/2017/01/03/avocado-veggie-quesadillas/



  • ½ medium onion, sliced
  • 2 bell peppers, sliced
  • 1 tablespoon olive oil
  • 1 can black beans
  • 1 tablespoon taco seasoning
  • 4 medium soft whole wheat flour tortillas
  • 2 avocados peeled, halved, seeded and sliced (or frozen then thawed avocado)
  • 1/4 cup minced cilantro (optional)
  • 1 lime cut in half
  • 1 cup cheddar or mozzarella cheese
  • oil or cooking spray for grilling
  • salt and pepper, to taste

  1. In a medium pan over medium-high heat, sauté onion and bell pepper in 1 tablespoon oil for 2-3 minutes or until tender. Transfer to a plate and set aside.
  2. Add the black beans (including juices) and taco seasoning to the pan. Cook until heated through and liquid has absorbed (about 5 minutes). Optional: mash black beans with a fork while cooking if you prefer a refried-bean texture. Move beans to a bowl.
  3. Rinse and wipe down pan and return to heat. Drizzle with a light layer of oil or spray with cooking spray.
  4. In a small bowl, lightly mash the avocados with a fork. Stir in cilantro (if using) and juice of 1/2 lime, season with salt and pepper to taste.
  5. Spread a quarter of mashed avocado onto half of a tortilla. Top with bean mixture, peppers and onions, and ¼ cup of cheese.  Fold the tortilla closed over the veggies. Repeat until all tortillas are filled and all fillings are used.
  6. Cook on medium-high heat for 2-3 minutes per side or until the outside is crispy and cheese has fully melted.  Serve with your favourite salsa or and plain Greek yogurt for dipping. 

If you used all fresh (not frozen) ingredients, feel free to freeze in containers, in layers separated with parchment paper, for later use!