20 Paleo Freezer Meals {Whole30}

Sharing is caring!

These paleo freezer meals are all perfect to make ahead of time, freeze and reheat!  From soups to stuffed sweet potatoes, meatballs, instant pot meals, and zucchini lasagna, everything in this roundup is freezer friendly, packed with flavor, and also Whole30 compliant!  Save this roundup for when those busy times when you need great healthy make ahead meals.

I’m asked a lot about which of my recipes are freezer friendly and make-ahead friendly.  Paleo freezer friendly meals are always high in demand!

While you can get creative with most recipes to make them ahead of time, there are some that do better than others when it comes to the freezer.

I decided to roundup 20 paleo and Whole30 compliant blog recipes that are great to prepare in advance, freeze, and reheat.

Some of these paleo freezer meals will require you to prep and then freeze, and others work better when you freeze them fully cooked.  I’ll put basic freezing and reheating instructions with each recipe I list, along with a photo.

For reheating, oven/stove times will vary so make sure to check often to make sure you don’t overbake or overcook.  I hope you enjoy a few of these freezer meals and make meal prep and planning easier!

20 Paleo Freezer Meals {Whole30}

Chicken Burrito Casserole

For this casserole, you’ll want to assemble it, but not bake, wrap tightly and freeze.  Thaw in the refrigerator the night before, then bake as directed in the recipe until heated through and bubbling.

Instant Pot Butter Chicken 

Store the fully cooked butter chicken in a freezer friendly container.  Thaw overnight in the refrigerator and heat through in a pot on the stovetop.

Chicken Enchilada Soup

Store the fully cooked soup in a freezer friendly container.  You can partially or fully thaw it in the refrigerator, then heat through in a pot on the stovetop.

Zucchini Lasagna

Assemble, but don’t bake, the lasagna, paying special attention to removing water from the zucchini.  Tightly wrap the dish or place the dish in a large freezer bag, then thaw overnight.  Bake as directed in the recipe, making sure the lasagna is heated through and bubbly.

Chicken Spinach Artichoke Soup

Store the fully cooked soup in a freezer safe container.  Thaw or partially thaw in the refrigerator, then reheat in a pot on the stovetop.

Bacon Cheeseburger Casserole

Assemble the casserole, but don’t bake it.  Wrap tightly and freeze.  Thaw in the refrigerator the night before, then bake as directed in the recipe until heated through and bubbling.

Creamy Tuscan Chicken

Cook fully and store in a freezer safe container.  Thaw overnight in the fridge, then reheat in a skillet on the stovetop.  You’ll want to reheat the chicken first, then add in the sauce and stir to combine.

Cauliflower Risotto with Bacon and Mushrooms

Cook and store in a freezer safe container.  Partially thaw in the refrigerator, and reheat in a pot or skillet on the stovetop to heat through.

Greek Meatballs with Tzatziki Sauce

Store the cooked meatballs in a freezer safe container.  Thaw in the refrigerator, then reheat in the oven on a baking sheet at 350° F loosely covered with foil.  You can also reheat in a skillet on the stovetop.

For the sauce, freeze tightly wrapped, and thaw in the refrigerator.

Chicken Broccoli “Rice” Casserole

Bake the casserole as instructed, cool, tightly wrap, and freeze.  Thaw in the refrigerator and reheat in the oven at 350° F until heated through.

Beef and Bacon Chili in the Instant Pot

Cook, cool, and store in a freezer safe container.  Partially thaw in the refrigerator, then reheat in a pot on the stovetop.

Mexican Cauliflower Fried Rice 

Store the cooked fried cauliflower rice in a freezer safe container.  Thaw or partially thaw in the refrigerator, then reheat in the skillet on the stovetop.

Sweet and Sour Chicken in the Instant Pot

Cook, cool, and store in a freezer safe container.  Thaw in the refrigerator, and reheat in a pot on the stovetop.

One Skillet Teriyaki Meatballs

Cook and place the meatballs and sauce in a freezer safe container.  Thaw completely in the refrigerator, then transfer to a skillet to reheat on the stovetop.

Sloppy Joe Stuffed Sweet Potatoes

Bake and cool the sweet potatoes, then tightly wrap them before freezing.  To reheat, unwrap and re-wrap in aluminum foil, and heat in a 350° F oven for about 30 minutes, or until heated through.

For the sloppy joe mix, cook and transfer to a freezer safe container.  Thaw in the refrigerator and reheat in a skillet or pot on the stovetop.

Spinach Artichoke Chicken Burgers

You can freeze these uncooked or cooked.  For uncooked, tightly wrap the burgers individually.  Thaw in the refrigerator and then follow the recipes instructions to pan fry or grill.

To freeze the cooked burgers, wrap individually in plastic wrap or freezer bags.  Thaw in the refrigerator and reheat in a skillet on the stovetop.  Serve with your favorite toppings as desired.

Butternut Squash Soup with Bacon and Apples 

Cook and store in a freezer safe container.  Partially thaw, or thaw in the refrigerator, then reheat in a pot on the stovetop.

Sweet Potato Hash with Sausage and Eggs

Cook the hash as directed except do not add the eggs.  Cool and place in a freezer safe container.  Thaw in the refrigerator and reheat in a skillet on the stovetop or in the oven.  I recommend cooking the eggs separately before serving.

It’s also okay to cook them in the same skillet that you use to reheat the hash along with the hash.  You’ll need to cover the skillet to make sure the eggs cook through.  Adjust the heat to prevent the bottom of the hash from burning.

Slow Cooker White Chicken Chili with Sweet Potatoes

Store cooked chili in a freezer safe container.  Thaw or partially thaw in the refrigerator, then reheat in a pot on the stovetop.

Chicken Pesto Stuffed Sweet Potatoes 

Bake and cool the sweet potatoes, then tightly wrap them before freezing.  To reheat, unwrap and re-wrap in aluminum foil, and heat in a 350° F oven for about 30 minutes, or until heated through.

Place the prepared chicken pesto mixture in a freezer safe container.  Thaw completely in the refrigerator, then reheat in an oven safe dish alongside the sweet potatoes until heated through.  Check to make sure you don’t overcook the chicken.