Gather all ingredients and equipment. Label four large gallon-size freezer bags (and the casserole dish) with recipe names, dates, and basic cooking instructions: (1) Honey Garlic Chicken, (2) Southwest Beef and Bean Skillet, (3) Veggie Chickpea Stew, and (4) Cheesy Chicken & Veggie Casserole.

In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons low-sodium soy sauce, 2 tablespoons honey, 1 teaspoon garlic powder (or 1 minced clove garlic), 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.

Add 1 pound boneless skinless chicken breasts or thighs, 1/2 diced onion, and 1 cup broccoli florets to a labeled gallon freezer bag. Pour the honey garlic sauce over the chicken and vegetables. Press out as much air as possible, seal tightly, and gently massage the bag so everything is evenly coated. Lay flat to freeze.

To cook from frozen for the slow cooker: Thaw the bag overnight in the refrigerator if possible. Pour contents into the slow cooker. Cook on LOW for 4–6 hours or on HIGH for 2.5–3.5 hours, until the chicken reaches 165°F and is tender.

To cook in the Instant Pot: Add the partially thawed contents of the bag to the pot. Seal and cook on HIGH pressure for 10–12 minutes. Allow natural release for 5 minutes, then quick-release any remaining pressure before serving.

For the Southwest Beef and Bean Skillet, heat a large skillet over medium heat. Add 1.5 pounds ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain excess fat if needed.

Add 1/2 diced onion and 1 diced bell pepper to the browned beef. Stir in 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 3–4 minutes, until the vegetables begin to soften.

Stir in 1 can (15 oz) black beans (drained and rinsed), 1 cup salsa, and 1 cup cooked rice. Mix well, then remove the skillet from the heat. Let the mixture cool for 10–15 minutes to prevent excess steam in the freezer bag.

Transfer the cooled beef and bean mixture to a labeled freezer bag or freezer-safe container. Flatten the bag to an even layer, press out extra air, seal, and lay flat in the freezer.

To reheat on the stovetop: Thaw the mixture overnight in the fridge if possible. Add to a skillet with a splash of water or broth and warm over medium heat, stirring occasionally, for 8–10 minutes until hot. Serve in bowls with cheese, avocado, or Greek yogurt if desired.

For the Veggie Chickpea Freezer Stew, in a large bowl combine 1 can (15 oz) chickpeas (rinsed), 1 cup frozen mixed vegetables, 1/2 diced onion, 1 sliced bell pepper, 1 can (15 oz) diced tomatoes with their juices, 1 cup chicken or vegetable broth, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine.

Taste the liquid mixture and adjust seasoning with additional salt, spices, or a pinch of red pepper flakes if you like heat. Pour the mixture into a labeled freezer bag or container, seal tightly, flatten, and freeze.

To cook on the stovetop: Thaw the bag slightly under cold water or in the fridge. Pour contents into a pot and simmer over medium heat for 20–25 minutes, stirring occasionally, until the vegetables are tender and the stew is hot.

To cook in the slow cooker: Add frozen or thawed stew mixture to the slow cooker. Cover and cook on LOW for 4–5 hours, until flavors are blended and vegetables are tender.

For the Cheesy Chicken & Veggie Freezer Casserole, in a large bowl combine 1 pound chopped raw chicken, 2 cups frozen mixed vegetables, and either 2 cups cooked rice OR 2 cups uncooked pasta. Add 1/2 cup chicken broth, 1 cup shredded cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon Italian seasoning. Stir gently until everything is evenly coated. If the mixture looks dry, add up to 1/4 cup additional broth.

Lightly grease a 9x13-inch baking dish with nonstick spray or a little oil. Pour the chicken and vegetable mixture into the dish and spread into an even layer. Sprinkle the remaining 1 cup shredded cheese evenly over the top. Cover tightly with foil, then wrap the whole pan in plastic wrap or place it in a large freezer bag if it fits. Label and freeze.

To bake from frozen: Remove any plastic wrap and keep the casserole covered with foil. Place in a 350°F (175°C) oven and bake for 50–60 minutes (up to about 75 minutes if very solidly frozen), until the center is hot and the chicken reaches 165°F. If you used uncooked pasta, pour an additional 1/2–3/4 cup broth over the casserole before baking. Remove the foil for the last 10–15 minutes to allow the top to brown and get bubbly.

After cooking any of the meals, taste and adjust seasoning with additional salt, pepper, or spices as needed. For extra creaminess in the casserole, stir in 1/2 cup Greek yogurt or sour cream after baking. Serve the beef skillet in bowls with toppings like shredded cheese, avocado, or yogurt. Garnish the stew with fresh herbs if desired.

For best quality, use all freezer meals within about 3 months (up to 4–5 months if wrapped very well and kept at a consistent temperature). Lay bags flat when first freezing so they stack easily. Once meals are cooked, store leftovers in airtight containers in the refrigerator for 3–4 days. Thaw frozen bags overnight on a rimmed plate in the fridge when possible, or use the cold-water method by submerging the sealed bag in cold water and changing the water every 30 minutes. Reheat on the stovetop over low to medium heat with a splash of broth or water, or in the microwave in 60–90 second intervals, stirring between bursts. Casseroles can be reheated covered with foil in a 325–350°F oven until warmed through.