Easy freezer meals to make ahead and heat up when winter chill sets in

Make some room in the freezer, because these prep-ahead recipes will make popping a dish into the slow cooker, Dutch oven or air fryer even easier, especially when you're craving a warm, comforting dish.

Sarah Farmer, executive culinary director of Taste of Home, shared some "freezer-pleaser dinners" that she said saves the "stress of having to figure out what to make for dinner every night." Plus, she said it alleviates last-minute trips to the grocery store after work in cold winter weather.

"Sure, tackling food prep for the week can be a heavy lift on the front end," she said, "but it pays off later when life gets hurried."

Check out all the benefits of utilizing this cooking plan, plus some tips and a slate of delicious recipes to stock your freezer with below.

Pros of prepping-and-freezing:
- Shop once
- Overall, less time in the kitchen
- More time to spend with family and friends
- Economies of scale (wash and chop produce all at once. Have one good onion-cry and be done with it.)
- Less food waste

Southwestern Pork and Squash Soup

Prep and freeze tip: In a 1-gallon resealable freezer bag or airtight freezer container, layer squash, pork, seasonings, carrots and onions. Seal. Freeze for up to 6 months. Thaw overnight in the refrigerator before use. Add chicken broth and tomatoes when cooking.

Ingredients
1 pound pork tenderloin, cut into 1-inch cubes1 medium onion, chopped
1 tablespoon canola oil
3 cups reduced-sodium chicken broth
1 medium butternut squash, peeled and cubed
2 medium carrots, sliced
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt

Directions

In a large skillet, brown pork and onion in oil; drain. Transfer to a 4- or 5-quart slow cooker. Stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until meat is tender.

Air-Fryer Shrimp Cake Sliders

"The slaw dressing can be made ahead and stored in the fridge for up to several weeks, while the patties can be frozen on a parchment-lined baking sheet before being transferred to a freezer container," Farmer said. Then thaw the patties for 30 minutes before cooking in an air fryer, she advised.

Ingredients
1 pound uncooked shrimp (41-50 per pound), peeled and deveined
1 large egg, lightly beaten
1/2 cup finely chopped sweet red pepper
6 green onions, chopped and divided
1 tablespoon minced fresh gingerroot
1/4 teaspoon salt
1 cup panko bread crumbs
1/4 cup mayonnaise
1 tablespoon Sriracha chili sauce
1 tablespoon sweet chili sauce
5 cups shredded Chinese or napa cabbage
12 mini-buns or dinner rolls, toasted
3 tablespoons canola oil
Additional Sriracha chili sauce, optional

Directions
Place shrimp in a food processor; pulse until chopped. In a large bowl, combine the egg, red pepper, 4 green onions, ginger and salt. Add shrimp and bread crumbs; mix gently. Shape into twelve 1/2-inch-thick patties. Refrigerate 20 minutes.

Meanwhile, in a large bowl, combine mayonnaise and the chili sauces; stir in cabbage and remaining green onions.

Preheat air fryer to 375 F. In batches, place patties in a single layer on greased tray in air-fryer basket. Cook until golden brown, 8-10 minutes. Serve on buns with slaw; secure with toothpicks. If desired, serve with additional chili sauce.

Air-Fryer Quick Tater Tots Bake

Ingredients
3/4 to 1-pound ground beef or turkey
1 small onion, chopped
Salt and pepper to taste
1 package (16 ounces) frozen tater tots
1 can condensed cream of mushroom soup, undiluted
2/3 cup 2% milk or water
1 cup shredded cheddar cheese

Directions

Preheat air fryer to 350 F. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble beef; drain. Season with salt and pepper.

Transfer to a greased 2-quart baking dish that will fit in the air-fryer basket. Top with tater tots. Combine soup and milk; pour over potatoes. Sprinkle with cheese. Place baking dish on tray in air-fryer basket. Cook, uncovered, until heated through, 30-40 minutes.

Slow-Cooker Barbacoa

Ingredients
1/4 cup lime juice
1/4 cup apple cider vinegar
3 chipotle peppers in adobo sauce
4 garlic cloves, thinly sliced
4 teaspoons ground cumin
3 teaspoons dried oregano
1-1/2 teaspoons pepper
3/4 teaspoon salt
1/2 teaspoon ground cloves
1 cup reduced-sodium chicken broth
1 boneless beef chuck roast (3 to 4 pounds)
3 bay leaves

For the rice
3 cups water
2 cups uncooked jasmine rice, rinsed and drained
3 tablespoons butter
1-1/2 teaspoons salt
1/2 cup minced fresh cilantro
2 tablespoons lime juice
Optional: sliced radishes, fresh cilantro leaves and lime wedges

Directions

Place the first nine ingredients in a blender; cover and process until smooth. Add broth; pulse to combine.

Place beef chuck roast and bay leaves in a 4- or 5-quart slow cooker; pour sauce over top. Cook, covered, on low until meat is tender, 7-9 hours.

Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 12-15 minutes. Remove from heat; gently stir in cilantro and lime juice.

Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with 2 forks; return to slow cooker. Serve with rice and, if desired, radishes, cilantro and limes.

Directions

1-Pot Chicken Pesto Pasta

Ingredients
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 teaspoon salt-free seasoning blend
2 teaspoons olive oil
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 tablespoons lemon juice
1 cup uncooked gemelli or spiral pasta
2 cups fresh broccoli florets
1 cup frozen peas
1/3 cup prepared pesto

Directions

Toss chicken with seasoning blend. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and brown evenly; remove from pan.

In same pan, combine broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 10 minutes.

Add broccoli; cook, covered, 5 minutes. Return chicken to pan; cook, covered, until pasta is tender and chicken is no longer pink, 2-3 minutes longer, stirring occasionally. Add peas; heat through. Stir in pesto.

Freeze-ahead tips:

- Casseroles with a small amount of dairy ingredients are best for freezing.

- Line a 13x9-inch pan with parchment before adding ingredients. (Keep the crunchy ingredients off until later.) Freeze casserole. Once fully frozen, remove from the pan, keeping the casserole in the parchment. Transfer to a freezer bag or other freezer-friendly container. (Make sure to date your dish and include the name of the recipe and cooking directions.) Once ready to use, remove food from the freezer to thaw overnight in the fridge before baking. (Remember to add those crunchy toppers before baking!)

- For make-ahead meals that you’re planning to air fry, build the recipes in smaller disposable foil containers that can go directly from the freezer into the air fryer.

- Allow heated, cooked dishes to cool before freezing.