Sheet Pan Dinners Freezer Meal Boot Camp

Sheet Pan Dinners Freezer Meal Boot Camp has 10 delicious sheet pan recipes combined into one meal prep session. Includes recipes for chicken, steak, pork, and more - there are even free bag labels and recipe card printables!

Sheet Pan Dinners Freezer Meal Boot Camp.

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It's the post you guys have been waiting for all summer - after 10 weeks of easy, delicious sheet pan dinner recipes, I'm combining all of the recipes into one Freezer Meal Boot Camp that will show you how to prep them for the freezer in just a few hours! Welcome to Sheet Pan Dinners Freezer Meal Boot Camp.

meatballs and peppers on a sheet pan on a stove.

I've loved doing this summer series on sheet pan dinners freezer meals. It gave me a chance to kind of step outside my comfort zone (i.e. Instant Pot recipes) and try something that was somewhat trendy and perfect for our busy family. I love to find the easiest (and least expensive) way possible to get a healthy dinner on the table each night - so, over the summer, I decided to dive head-first into sheet pan dinners!

sausage, peppers, and sweet potatoes on a sheet pan.

These are easy-to-prep meals that you simply throw on a sheet pan (even if still slightly frozen) and bake for typically under an hour. It's crazy that you can have an amazing dinner what that little bit of effort - but I'm here to tell you it's totally possible.

Here's a run-down of the Sheet Pan Dinners Freezer Meal recipes we did this summer...

Part 1 (Sheet Pan Beef and Broccoli) can be found here.

Part 2 (Sheet Pan Chicken Fajitas) can be found here.

Part 3 (Sheet Pan Rainbow Beef) can be found here.

Part 4 (Sheet Pan Sausage, Sweet Potatoes, Peppers, & Onions) can be found here.

Part 5 (Sheet Pan Meatball & Pepper Subs) can be found here.

Part 6 (Sheet Pan Shrimp & Sausage Boil) can be found here.

Part 7 (Sheet Pan Balsamic Beef & Brussels Sprouts) can be found here.

Part 8 (Sheet Pan Barbecue Chicken & Sweet Potatoes) can be found here.

Part 9 (Sheet Pan Greek Chicken) can be found here.

Part 10 (Sheet Pan Pork Tenderloin) can be found here.

Today's the day that we take this list of 10 sheet pan dinners and make it a Sheet Pan Dinners Freezer Meal Boot Camp - let's get going! (Those of you who have done some of my previous boot camps might notice some familiar language in the prep instructions. I like to keep the sessions as uniform as possible to make it easy for repeat boot campers to follow along.)

chicken and peppers on a sheet pan in an oven.

(If you're ready to go on and grab the full free printable set for this Sheet Pan Dinners Freezer Meal Boot Camp, click here to sign up! There's also a chance below.)

Step 1: Prep your supplies.

Having the right supplies on hand before you ever start the boot camp is the key to making this process as easy as possible. This is a small should be able to find most of this at your grocery store.

Obviously, you need sheet pans for a sheet pan boot camp! I have a set similar to these and they're perfect for this. Having 3-4 pans on hand works wonderfully. I also recommend pans that have a little bit of a lip around the edge - you'll get some condensation when meals are thawing during the cooking process, and having that lip around the edge ensures they won't leak into the bottom of your hot oven.

Gallon freezer bags are essential. I would also make sure I had my bag/container labels printed (scroll down for those printables) and cut…be ready to label those as soon as you finish making the meals (before they go in the freezer). I recommend sticking the labels on with packing tape, so make sure there’s a roll of that handy. There’s also a specialty Freezer Tape that’s made for sticking labels onto freezer dishes and has incredible reviews.

One note about freezer space…you need a lot for this. We currently have two fridges (long story) and a chest deep freezer (similar sized one here), and these took up just about all of that space. It is totally possible to cut down on the amount of meals you make if you’re short on space! I had a big freezer clean-out for a week or two before I make these meals to make sure I had enough room for everything.

Summary: Make sure you have:

  1. Sheet Pans
  2. Gallon-sized zip-top freezer bags
  3. Labels (scroll down for printables)
  4. Packing Tape or Freezer Tape
  5. Freezer space

You might also need…

  1. A food chopper (makes chopping vegetables a breeze!
  2. A bag opener (I have this set and it's awesome when prepping meals - you simply snap the bags into the opener and easily toss in ingredients)

Step 2: Make your grocery run.

top view of a printable grocery list.
As with the other Freezer Meal Boot Camps, there's no need to make your own list! I've got everything you need to make and serve these meals on one list. You can access this printable in the Printable Collection for my newsletter subscribers. Click here or use the form below to sign up!

After you make the big grocery run outlined in that list, you’ll need to make a very small trip to the store for the filler/perishable/side items you’ll need each week. The meals plans and shopping lists for those weeks are included in that pack in the printable collection as well (they're the ingredients highlighted in pink on the list). I bought my first week worth of small trip items when I did the big grocery trip for the freezer meals.

I am a huge fan of using Walmart’s Grocery Pickup service for bigger trips like this…just order your items online using the grocery list I have in the printable collection and pickup from your local store at no extra charge! It’s incredibly convenient and a great way to organize your groceries to ensure you get everything. Click here to get a $10 off coupon for trying it out!

Once I got those items home, I definitely didn’t have the fridge space for everything…so I typically organize on my counter. You’re about to prep all of it, so as long as you act somewhat quickly, it shouldn’t go bad. I made a section for non-perishable items, a section for produce, and a section for meats (I did stick those in my fridge).

Step 3: Print and cut your labels.

I’ve got you covered in this department too! These label printables cover each and every meal you’ll make for this boot camp. All directions for final cooking of each meal, any side item ideas, and extra ingredients needed for the meal are printed right on this label.

printable freezer meal labels.

Click here to download your labels!

printable recipe cards.

I also have a lot of boot campers that love my recipe cards. These are slightly bigger, more detailed versions of the labels that have the full recipe, prep instructions, and side item/serve day needs. You can click here to download this set of recipe cards.

After the labels are printed, just cut them out (I love this paper cutter for making the process easier) and have them ready to attach to your containers with packing tape or painter’s tape before you freeze. I made the mistake of waiting until after they were frozen to try to attach the labels…doesn’t work. The frost made the tape fall right off. So make sure they’re labeled before they ever go in the freezer. (I might or might not have a couple of mystery meals now because I didn’t label them first…)

Step 4: Prep your veggies.

Once you’ve got dinner for tonight going, it’s time to start prep work for the freezer meals. I’ll go on and tell you…this is the time-consuming part. It took me a good couple of hours to prep all of the veggies. Something like this Vidalia Chop Wizard (c/o) makes life a lot easier! I've used it for so many freezer meal sessions now.

colorful vegetables in containers on a kitchen counter.

All of this needs to be done before you start assembling your meals - it takes awhile, but it makes the assembly part so much easier.

  • slice 4 onions
  • chop 1 onion
  • peel and chop 2 medium sweet potatoes
  • peel and chop 2 large sweet potatoes
  • halve 1 lime
  • slice 1 lemon
  • halve 1 lemon
  • chop 1 lemon
  • chop 6 medium red potatoes and blanch in boiling water for 2-3 minutes
  • peel and chop 2lbs russet potatoes and blanch in boiling water for 2-3 minutes
  • wash, core, and chop 3 apples
  • chop 1lb celery

Then, I set them all out buffet-style on my counter to make it easy to put everything together.

Step 5: Prep your meat and dairy.

The great thing about sheet pan meals: you don't have to cook any of the meat before putting it in the freezer bags this time! Here's the (very limited) meat/dairy prep you'll need to do:

  • chop 1lb boneless, skinless chicken breasts
  • slice 2lbs boneless, skinless chicken breasts
  • chop 2lbs smoked sausage
  • halve 1 stick butter

Again, put these out buffet-style to make for easy assembly (preferably away from the veggies to avoid any cross-contamination).

Step 6: Put everything together!

Now, let's assemble!

green plastic bag openers on a counter.

I like to load 4 bags into the bag openers at a time - once those are finished, take them off and do 4 more.

Here’s what I put in each bag:

Meal 1: Beef and Broccoli

In your freezer container:

1lb stew meat
1 tablespoon worcestershire sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
2 12oz bags frozen broccoli florets
1 tablespoon minced garlic

Meal 2: Chicken Fajitas

In your freezer container:

1lb boneless, skinless chicken breasts, sliced (half of the sliced chicken)
1 green bell pepper, sliced (⅓ of the sliced green bell peppers)
1 red bell pepper, sliced (⅓ of the sliced red bell peppers)
2 onions, sliced (half of the sliced onions)
juice of 1 lime (all of the halved lime)
1 pack fajita seasoning
2 teaspoon salt
2 teaspoon pepper

Meal 3: Rainbow Beef

In your freezer container:

1lb stew meat
1 red onion, sliced (all of the sliced red onion)
1lb sliced carrots (all of the sliced carrots)
1 12oz bag frozen green beans
2 medium squash, chopped (all of the chopped squash)
1 tablespoon salt
1 pack ranch dressing mix

Meal 4: Sausage, Sweet Potatoes, Peppers, & Onions

In your freezer container:

1lb smoked sausage, chopped (half of the chopped smoked sausage)
2 large sweet potatoes, peeled and chopped (a little more than half of the chopped sweet potatoes)
1 green bell pepper, sliced (half of the remaining sliced green bell pepper)
1 red bell pepper, sliced (half of the remaining sliced red bell pepper)
1 onion, sliced (half of the remaining sliced onion)
2 teaspoon salt
1 teaspoon pepper
1 tablespoon worcestershire sauce

Meal 5: Meatball & Pepper Subs

In your freezer container:

32oz bag Italian-style frozen meatballs
5 roma tomatoes, chopped (all of the chopped tomatoes)
1 green bell pepper, sliced (all of the remaining sliced green bell pepper)
1 red bell pepper, sliced (all of the remaining sliced red bell pepper)
1 onion, sliced (all of the remaining sliced onion)
1 tablespoon Italian seasoning
2 teaspoon salt

Meal 6: Shrimp & Sausage Boil

In your freezer container:

24oz frozen shrimp, peeled and deveined
1lb smoked sausage, chopped (half of the remaining chopped smoked sausage)
2 12oz bags frozen corn
6 medium red potatoes , chopped and blanched (all of the blanched red potatoes)
1 lemon, chopped (all of the chopped lemon)
1 tablespoon minced garlic
1 tablespoon old bay seasoning
½ stick (¼ cup) butter, melted

Meal 7: Balsamic Beef & Brussels Sprouts

In your freezer container:

1lb stew meat
2 12oz bags frozen brussels sprouts
1lb carrots, chopped (half of the chopped carrots)
8oz chopped mushrooms
¼ c balsamic vinegar
2 tablespoon honey
2 teaspoon salt
1 teaspoon pepper

Meal 8: Barbecue Chicken & Sweet Potatoes

In your freezer container:

1lb boneless, skinless chicken breasts, chopped (all of the chopped chicken breasts)
2 tablespoon brown sugar
2 tablespoon worcestershire sauce
2 tablespoon ketchup
1 teaspoon cinnamon
2 medium sweet potatoes, peeled and chopped (all of the remaining chopped sweet potatoes)

Meal 9: Greek Chicken

In your freezer container:

1lb boneless, skinless chicken breasts, sliced (all of the remaining sliced chicken breasts)
1 lemon, sliced (all of the sliced lemon)
juice of 1 additional lemon (all of the remaining halved lemon)
15.5oz can chickpeas, drained
2 tablespoon greek seasoning
½ cup greek marinade/dressing

Meal 10: Pork Tenderloin

In your freezer container:

3lb pork tenderloin
3 apples, washed, cored, and chopped (all of the chopped apple)
1lb chopped carrots (all of the remaining chopped carrots)
2lbs potatoes, peeled, chopped, and blanched (all of the blanched russet potatoes)
1lb celery, chopped (all of the chopped celery)
1 onion, chopped (all of the chopped onion)
2 teaspoon salt
2 teaspoon pepper

pieces of steak and broccoli on a sheet pan.

And that's it - you now have 10 delicious prepped for the freezer that will last you for weeks! Wasn't too bad, was it? The best part is that you don't have to think about what's for dinner for 10 nights.

The full cook times, items needed for serve day, etc. is located on the label of each recipe. If you'd like a pack of printable grocery lists, labels, and recipe cards, as well as all of the instructions for your Freezer Meal prep session in one document, sign up with the for below (or click here) to get access info sent to your inbox! It's free to join.

These recipes gave me roughly 4-6 servings per meal. It kind of depends on how much your family eats - we have 2 adults and 2 smaller kids in our family, and we usually have enough for everyone and one meal of leftovers.

pork tenderloin, carrots, potatoes, apples, and celery on a sheet pan.

And big news - there's more where that came from! I've been a busy bee this summer - not only did I make these 10 meals, but I've made 20 other total sheet pan recipes for two new premium Sheet Pan Dinners Freezer Meal Boot Camp packs! These two sets are set to launch on September 6th. You can check out the new menus and preorder your packs here!

I hope you love the newest addition to the Freezer Meal Boot Camp family. I've got more tricks up my sleeve for later this year - stay tuned!

xo, Leslie; signature for end of the blog post.

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  1. So, I've been doing meal prep for a long time and found that freezing raw vegetables never really turns out very well. Basically, they're either mushy or rubbery and inedible. What do you do to keep them from being gross?

    1. I've had a lot of success using already frozen vegetables in my sheet pan dinners. If you have a problem with rubbery veggies, try that! They're frozen really quickly when they're fresh. But really, I haven't had a problem with that in these meals. The temps I set for the meals give them a nice crisp on the outside and make them a little bit softer on the inside - perfect!

      1. Oh, perfect! I'll try the frozen idea, thank you! <3