10 Kid-Friendly Freezer Meals Under $5 a Serving

This might be the easiest freezer meal you'll ever make. Put 3 pounds of boneless chicken in the slow cooker, pour an 18-ounce bottle of BBQ sauce over the top and cook on low for 6 to 8 hours. Shred it with two forks right in the pot. Serves 8, with about 15 minutes of hands-on time.

• 3 lb boneless chicken breast, $12.61 (BLS average)

• 18 oz bottle BBQ sauce, about $2.00 (store brand)

• 8 hamburger buns, about $1.50 (store brand)

• Onion powder, garlic powder, pepper, about $0.30

That's about $16.40 for the batch, or about $2.05 a serving with a bun. Thighs work just as well and are often cheaper per pound on sale. A sweet, mild sauce tends to go over better with kids than a smoky or spicy one.

Cool it, then freeze in portions with some of the sauce. Shredded cooked chicken keeps its best quality for a few months, and it's one of the most flexible freezer staples: serve it on buns, over rice, in tacos or on a baked potato.

Creamy, mild and soft enough for younger kids. Cook a box of long grain and wild rice blend, stir in diced cooked chicken, two cans of cream of chicken soup, a cup of milk and a bag of frozen broccoli, then top with cheddar and bake at 350°F for about 30 minutes. Serves 6, with about 20 minutes of hands-on time.

• 1½ lb boneless chicken breast, $6.30 (BLS)

• 6 oz box long grain and wild rice blend, about $2.00 (store brand)

• 2 cans (10.5 oz) cream of chicken soup, about $2.50 (store brand)

• 1 cup whole milk, $0.26 (BLS)

• 12 oz bag frozen broccoli, about $1.50 (store brand)

• 1 cup shredded cheddar (4 oz), $1.53 (BLS)

• Seasoning, about $0.30

That's about $14.40 a batch, or $2.40 a serving. Leftover or rotisserie chicken works too. Wrap the dish tightly, or freeze it in single portions, and reheat until it reaches 165°F in the center.

Taco flavors in a casserole dish. Stir together shredded cooked chicken, cooked rice, corn, black beans, a can of cream of chicken soup, salsa, taco seasoning and a splash of milk. Top with cheddar and bake at 350°F for 25 to 30 minutes. Serves 6, with about 25 minutes of hands-on time.

• 1½ lb boneless chicken breast, $6.30 (BLS)

• 1 cup uncooked white rice, $0.48 (BLS)

• 15 oz can corn, about $1.00 (store brand)

• 15 oz can black beans, about $1.00 (store brand)

• 1 can cream of chicken soup, about $1.25 (store brand)

• 1 cup mild salsa, about $1.25 (half a store-brand jar)

• 1 packet taco seasoning, about $1.00

• 1 cup shredded cheddar (4 oz), $1.53 (BLS)

• 1 cup milk, $0.26 (BLS)

That's about $14.10, or $2.35 a serving. For kid approval, use mild salsa and half the taco seasoning, then set out hot sauce for the adults. It also makes a good burrito filling: roll leftovers in tortillas and freeze them individually.

Seasoned ground beef and vegetables under a layer of mashed potatoes. Brown the beef with an onion, stir in a bag of frozen mixed vegetables, a spoonful of tomato paste and a splash of broth, then spread mashed potatoes over the top and bake at 400°F for about 20 minutes. Serves 6, with about 30 minutes of hands-on time.

• 1½ lb ground beef, $10.19 (BLS, 100% beef)

• 1 onion, about $0.75

• 12 oz bag frozen mixed vegetables, about $1.50 (store brand)

• 2½ lb potatoes, $2.47 (BLS)

• ½ cup milk, $0.13 (BLS)

• Butter, tomato paste, broth and Worcestershire sauce, about $1.00

That's about $16.05, or $2.70 a serving. For picky eaters, chop the vegetables finely so they disappear into the meat. Leftover mashed potatoes work perfectly for the topping. Make it in two smaller pans so you can bake one tonight and freeze the other.

The fastest prep on the list. Slice a package of smoked sausage (chicken, turkey, pork or kielbasa) and toss it with chopped bell peppers, sweet potatoes and broccoli, a little oil and seasoning. Roast at 425°F for 20 to 25 minutes. Serves 4, with about 10 minutes of hands-on time.

• 14 oz smoked sausage, about $3.50 (store brand)

• 2 bell peppers, about $2.00

• 1½ lb sweet potatoes, about $1.90

• 1 lb broccoli, about $2.00

• Oil and seasoning, about $0.30

That's about $9.70, or $2.40 a serving. For toddlers, cut the sausage lengthwise into small pieces rather than coins.

Honest note: roasted vegetables soften when frozen and reheated, so this one is better as a freezer pack than a finished meal. Freeze the sliced sausage and chopped raw peppers and broccoli in one bag, add fresh sweet potatoes on the day and roast everything together. Fully cooked sausage keeps its best quality for 1 to 2 months in the freezer.

The most budget-friendly option on the list. Simmer cooked kidney, black, pinto and white beans with crushed and diced tomatoes, onion, bell pepper and chili seasoning, with or without a pound of ground turkey. Serves 8, with about 15 minutes of hands-on time plus soaking and simmering.

• 1½ lb dried beans (any mix of four kinds), $2.50 (BLS)

• 28 oz can crushed tomatoes, about $1.75, plus a 14.5 oz can diced, about $1.00 (store brand)

• 1 onion and 1 bell pepper, about $1.75

• 1 packet chili seasoning, about $1.00

• Optional: 1 lb ground turkey, about $5.50 (store brand)

That's about $8.00, or $1 a serving, without meat and about $13.50, or $1.70 a serving, with turkey. Cooking dried beans is what makes it this cheap. Canned beans add about $3 to the batch and save the soaking.

Keep it mild for kids and set out shredded cheese, sour cream and corn chips so everyone builds their own bowl. Freeze in portions. FoodSafety.gov gives soups and stews 2 to 3 months in the freezer for best quality.

This one is for families with more adventurous eaters. Simmer coconut milk with a little curry paste and vegetables to make the base, then add cod and cook it gently until it flakes. Serve over rice. Serves 4, with about 20 minutes of hands-on time.

• 1 lb frozen cod fillets, about $8.00 (store brand)

• 13.5 oz can coconut milk, about $2.00 (store brand)

• 2 tablespoons curry paste, about $0.90

• 12 oz bag frozen stir-fry vegetables, about $1.50 (store brand)

• 1½ cups uncooked white rice, $0.73 (BLS)

• Fish sauce, sugar and lime, about $0.50

That's about $13.60, or $3.40 a serving, the priciest meal on the list and still well under $5. For younger kids, use a yellow or Massaman curry paste and start with just 1 tablespoon.

Freezer tip: freeze the curry base without the fish. On the day, thaw the base in the refrigerator, bring it to a simmer, add the cod and cook until it reaches 145°F and flakes easily. Fish cooked twice gets tough and dry.

Interactive meals tend to win with kids. Brown ground chicken with finely diced carrot, water chestnuts and green onion, then add a quick sauce of hoisin, soy sauce, garlic and ginger. Everyone spoons the filling into crisp lettuce cups. Serves 4, with about 25 minutes of hands-on time.

• 1 lb ground chicken, about $5.00 (store brand)

• 8 oz can water chestnuts, about $1.25

• 1 carrot and 2 green onions, about $0.75

• Hoisin, soy sauce, garlic and ginger, about $1.00

• 1 head iceberg lettuce (about 1¼ lb), $2.05 (BLS)

That's about $10.05, or $2.50 a serving. Calling them "lettuce tacos" can help kids who are wary of the name. Freeze only the cooked filling, cooled and in a flat bag, and keep the lettuce fresh for serving day. Serve the filling over rice if lettuce cups are a hard sell.

A classic way to get vegetables past picky eaters. Blend zucchini, carrot and spinach into the tomato sauce, stir in browned Italian sausage and cooked ziti, layer with ricotta and top with mozzarella. Bake at 375°F for 25 to 30 minutes. Serves 8, with about 30 minutes of hands-on time.

• 1 lb ziti, $1.38 (BLS)

• 1 lb Italian sausage, about $4.50 (store brand)

• 28 oz can crushed tomatoes, about $1.75, plus a 15 oz can tomato sauce, about $0.80

• 1 zucchini, 1 carrot and 2 cups spinach, about $2.00

• 15 oz ricotta, about $3.00 (store brand)

• 8 oz shredded mozzarella, about $2.50 (store brand)

• Onion, garlic and Italian seasoning, about $1.00

That's about $16.90, or $2.10 a serving. Roasting the vegetables before blending brings out their sweetness. Add a little extra sauce before freezing so the pasta stays moist when you reheat it, and slightly undercook the ziti so it doesn't turn soft.

Individual portions are more fun for kids, and they reheat fast. Mix ground turkey with an egg, breadcrumbs, grated zucchini and carrot, diced onion and a little ketchup, then press into a 12-cup muffin tin and bake at 375°F for 20 to 25 minutes, until the center reaches 165°F. Makes 12 muffins, or 6 servings of 2, with about 20 minutes of hands-on time.

• 2 lb ground turkey (93% lean), about $11.00 (store brand)

• 1 egg, $0.19 (BLS)

• ½ cup breadcrumbs, about $0.30

• 1 small zucchini and 1 carrot, about $1.00

• 1 onion, about $0.75

• ⅓ cup ketchup and seasoning, about $0.50

That's about $13.75, or $2.30 a serving. Each two-muffin serving has about 300 calories and 31 grams of protein, estimated from USDA FoodData Central for 93% lean turkey. One muffin is often plenty for a young child.

Freeze them on a baking sheet first, then move them to a bag so they don't stick together. A swirl of mashed potato on top turns them into "cupcakes," and a mini bun turns them into sliders.