Here’s What You Need to Know About Batch Cooking Sheet Pan Meals for the Freezer

I’ve written about batch cooking for freezer meals in the past, and why I think it’s basically the for any busy parent. Cook for a few hours and eat for dayssssss? Yes, sign me up!

And I’ve talked at length about how I love making dump and go dinners as well as casserole style freezer meals.

But guess which type of meal ALSO works amazing in the freezer?

Sheet pan meals. (are you surprised? You guys know I have a deep and unabiding love of sheet pan meals. We go way back)

(I’ve written TWO sheet pan cookbooks… that’s how deep that love goes. Check them out here in the Percolate Kitchen Shop)

Here’s how you can batch prep and freeze 3 of my favorite sheet pan meals to save for busy nights

(I even include thawing tips!)

Meal 1: Greek Chicken Sheet Pan

Make it from fresh: Click here for the original recipe

Prep it for the freezer: Place chicken thighs, crushed olives, and cubed eggplant in large bag. In a separate bag, place the feta cheese crumbles. Staple the bags together.

Prepare from frozen: Thaw bags in the refrigerator overnight or for at least 8 hours. When chicken is thawed, toss the contents of bag #1 with 2 tablespoons olive oil, salt, paprika and oregano. Spread evenly on full size sheet pan and place in 350*F oven until chicken is cooked through. Remove and sprinkle with the feta cheese and serve hot.

Meal 2: Kielbasa, Sweet Peppers, and Onions

Make it from fresh: Click here for the original recipe

Prep it for the freezer: Place kielbasa links, sliced onions and sliced peppers in a large bag. Add the honey, olive oil and mustard and shake to mix. Freeze.

To Prepare it from frozen: Thaw bags in the refrigerator overnight. When ready to cook, preheat oven to 350*F. Spread contents of bag on full-size sheet pan, taking care to squeeze out as much excess sauce as possible form the bag. Cook for 20 minutes or until kielbasa is cooked through.

Meal 3: Sweet Chili and Lime Shrimp with Sugar Snaps Peas

Make it from fresh: Click here for the original recipe

Prep it for the freezer: Place all ingredients into a large ziplock bag and shake to coat.

Prepare from frozen: Preheat oven to 350*F. Thaw slightly, until ingredients can be poured out of the bag onto a full-size sheet pan, making sure to get as much of the sauce onto the pan as possible. Cook for 10-12 minutes or until shrimp is cooked through and pink in the center.

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With 65+ recipes made in 45 minutes or less, using only a single sheet pan… this is the cookbook busy people need to conquer their weeknights in the kitchen!