I love cooking, just not at 5:47 p.m. I can hear the dog doing his little needy cough that means ‘walk me’. I can hear some homework help request. Seemingly family dinners that can go in the freezer are stopping my good intentions from leading to cereal night. These Are the meals IThe meals I prepare, I genuinely freeze, and I like to see later (which is the real test).
Contents
- 1) Baked Pasta
- 2) Turkey Chili
- 3) Enchilada Casserole
- 4) Meatballs in Marinara
- 5) Lasagna
- 6) Shepherd’s Pie
- 7) Chicken Pot Pie
- 8) Freezer Burritos
- 9) Pulled Pork
- 10) Beef Stew
- 11) Stuffed Shells
- 12) Chicken Rice Casserole
- 13) Tuna Noodle Casserole
- 14) Lentil Soup
- 15) Chicken Tikka Masala
- 16) Baked Mac and Cheese
- 17) Egg Muffins
- 18) Sloppy Joes
- 19) Chicken Noodle Soup
- 20) Taco Meat
- 21) Stuffed Peppers
- 22) Chicken Parmesan
- 23) Veggie Quesadillas
- 24) Teriyaki Meatballs
- 25) Stuffed Manicotti
1) Baked Pasta
I can say that baked ziti is one of my favorite meals. That is what I rely on when I need a meal that comforts. Assemble it, cool it fully, wrap it tight, and freeze it in the same dish you’ll bake later (label it unless you enjoy freezer roulette). One could find an unusual pleasure in the act of reheating this dish, as if it were a highlight of a life well organized. If there is a divide in your household over the use of ricotta, half-and-half can be mildly frustrating, but it will save you from arguing at the dinner table.
2) Turkey Chili
Chili is one of those foods that is known to taste better after being stored for a little while. Pack them flat into bags so they stack like neat little books (future you will feel strangely virtuous). My only warning is to be careful with the transition from heating it to freezing it, as the spice may build and reactions are subjective. Chili won’t judge you. It can be eaten with cornbread, tortilla chips, or even that last handful of shredded cheese from the bag.
3) Enchilada Casserole
If I feel pressed for time, I might just layer all the ingredients like a lasagna instead of rolling each individual enchilada. Shredded chicken (rotisserie is fair play), enchilada sauce, tortillas, cheese: repeat until you feel hopeful again. If you want a weekday dinner that looks like you put in a lot more effort than you actually did, freeze the dish before baking. Then, bake it straight from thawed. For a fresher finish, we recommend adding a bag of shredded lettuce and a lime from your table.
4) Meatballs in Marinara
Meatballs provide an excellent source of protein and can be used in a variety of flexible meal options. The ingredients can be used in various pasta recipes, sandwiches, rice dishes, and even the next day’s breakfast meatball hash. Freeze them cooked, either plain or already lounging in sauce, then reheat gently so they stay tender. There have been evenings when I forgot to thaw something, but I was still able to put frozen meatballs into a simmering sauce. Messy, but it works. To modify the texture, you can incorporate some milk and breadcrumbs into the mixture.
5) Lasagna
I only prepare lasagna when I know I’ll get two dinners out of it. I will make one for dinner tonight, and I will make one for the freezer. The Double Batching Association shows you how to do it. An important thing to watch out for is that freezing it before it completely cools will cause icy condensation that may change the texture of the cheese. Even with the crunchy corner gone, that piece is still considered the best.
6) Shepherd’s Pie
This food is as cozy as a thick sweater. Prep a meat and veggie filling, then mash some potatoes and layer them on top. Use a fork to create peaks and bake until golden. If you have an uneven schedule with a kid going to practice and an adult stuck in traffic, etc. you can freeze the smaller portion meals. I don’t mind serving it with frozen peas on the side, and it even reheats nicely.
7) Chicken Pot Pie
Since I find working with an unpredictable pastry annoying, I prefer to freeze the filling separately. Make a creamy chicken-and-veg base, cool it, and freeze it flat. I’ve never had a family member express annoyance at me putting the ingredients into a dish and placing store bought puff pastry or biscuits on top for pot pie night. If you have any cream that is left over, this would be a great way to use it.
8) Freezer Burritos
Freezer burritos are an insurance policy you can eat. Each burrito is completed with seasoned beef, beans, and rice. (Salsa should not be used in the burritos because they will be soggy). Then, the burritos are individually rolled and frozen. After the burritos are frozen, it is optional to heat them in the microwave and then crisp the outside in a skillet. This offers a nice reward as the burrito will turn a beautiful golden brown. I also save some for lunch in case of an emergency and I never regret it.
9) Pulled Pork
Cook a pork shoulder once, and enjoy the benefits for weeks. To keep your pulled pork thawed in the freezer, keep it in meal-sized portions with a bit of cooking liquid. Sandwiches and slaw one evening, tacos with pickled onions the next, and suddenly you look put together. In my experience, kids who say they don’t like pork seem to enjoy it when it’s hidden in a dish with sauce.
10) Beef Stew
One could say that prep for the Beef Stew was not preparation for it to be served hot. It seems the best method of serving this dish is to let it cool, and if you really want to be virtuous, remove the layer of fat that will solidify on top, and then portion it out. When re-heating, just do so gently, you might want to add a splash of broth if it has thickened too much to ensure the potatoes don’t get too mealy (which can happen). Enjoy your short indulgence, and be sure to serve with the bread.
11) Stuffed Shells
They become easier to deal with after about 20 minutes of rest. For a healthier option ricotta, mozzarella, and spinach are the right choices. Next, incorporate it into the sauce. Feel free to either pre-freeze them before baking, or bake them and freeze the portions afterward; in either case, they will still be good, but unbaked might taste a little fresher. I like to make these while enjoying music on a quiet Sunday. I can understand how it might sound hopeful at times, but that can be the case sometimes.
12) Chicken Rice Casserole
Even with the broccoli, this casserole will probably be gone in no time. Use cooked rice, cooked chicken, and a creamy binder (homemade sauce or a shortcut, I’m not here to police you). After it’s wrapped tightly and frozen, bake it until it’s hot and bubbly. If you’re adding extra broccoli, remember to chop it up into smaller pieces, as large pieces may seem to trigger negotiations at the dinner table.
13) Tuna Noodle Casserole
Knowing the plate’s history, I want to come to the dish’s defense regardless. Done well (plenty of black pepper, a bright squeeze of lemon at the end, maybe some peas) it’s comforting, not tragic. For optimal reheating and to discourage long-term storage, transfer to a smaller container prior to freezing. It’s hard to describe, but it takes me back to my childhood in a nice way, and I’m not sure that that’s a bad thing.
14) Lentil Soup
I appreciate lentil soup for its affordability, heartiness, and simplicity in preparation. Some soups lose their quality when being reheated after being frozen, lentil soup isn’t one of those soups. For added texture, pre-cooked sausage slices can be added prior to freezing, or some greens may be added before the dish is reheated. Although I ate this at the counter while standing after a long day, it still felt like a form of self care.
15) Chicken Tikka Masala
This is one of my favorite “freezer meals that doesn’t feel like a freezer meal.” The sauce freezes beautifully; I usually make a big pot and portion it with cooked chicken. You can prepare fresh rice if that is more simple for you, or you can also store rice in flat bags and freeze it. The addition of yogurt and cucumber elevates the dish.
16) Baked Mac and Cheese
Homemade mac and cheese freezes better than you’d think if you undercook the pasta slightly. Let it freeze without baking it, then bake it until the top is brown and the middle is warm. Stirring in a bit of milk before baking will restore the creaminess if it thickens after thawing. This dinner is worthy of awe, and even though you’ve only used cheddar and done some planning, that’s quite the compliment.
17) Egg Muffins
Egg muffins are my favorite solution for evenings when no consensus can be reached. Bake eggs with cheese and whatever you have (spinach, ham, peppers) then freeze and reheat as needed. With the addition of some toast and a bit of fruit, it becomes more substantial than a mere snack and qualifies as a meal. They are also good for those early mornings when the rest of the household is still half asleep, and you are attempting to be a contributing member of society.
18) Sloppy Joes
Sloppy Joes are gloriously unpretentious, and the filling freezes like a champ. Prepare the meat along with the onions and sweet and tangy sauce; allow to cool and then divide accordingly. Reheated, the dish can be served over baked potatoes or, if you’re looking to avoid a bun situation, it can be placed into the buns. Have some napkins ready as things may get sticky, and that’s all part of the enjoyment!
19) Chicken Noodle Soup
I chill chicken soup base without noodles the noodles become soft and sad when frozen. Make a stock and freeze it. The ingredients are chicken, carrot, celery and herbs. Prepare fresh noodles (or rice) on soup night and add them right before serving. I have lost count of how many times this product has rescued us during the sniffle weeks.
20) Taco Meat
This is why I do it. Freezing taco meat is simple. After browning the beef with the onions and spices, let the mixture cool and then freeze it flat for easier thawing. Tacos are an easy family dinner option that can be ready in 10 minutes, and allows everyone to customize their meal and unwind for a bit. If you plan ahead, you can even freeze a bag of sautéed peppers and onions to make fajitas.
21) Stuffed Peppers
Stuffed peppers may seem a little bit retro. Before baking, mix rice, your choice of spices, ground meat (or beans), and tomatoes; stuff and freeze. Bake from frozen until the peppers are tender and the filling is heated all the way through. I love that I don’t have to stress about juggling sauces or panicking over side dishes.
22) Chicken Parmesan
Every Tuesday dinner as good as this one is worthy of celebration! I freeze breaded, cooked chicken cutlets flat, and I freeze marinara in a separate container; then I assemble and bake with cheese later. The coating will not become soggy in the freezer. Pair it with spaghetti and salad and act like that was all part of the plan.
23) Veggie Quesadillas
I prepare quesadillas to satisfy a large number of people with different tastes. I place a piece of parchment paper on a flat surface, put tortillas filled with black beans, corn, cheese, and sautéed peppers on the paper, and then put them in the freezer. When it comes to the actual eating of the food, heating it up on a skillet gives it a nice crispy exterior which is very nostalgic. If you have them, you can top them with salsa and avocado, but I’ve even served them with plain yogurt in a pinch and no one called the authorities.
24) Teriyaki Meatballs
The teriyaki’s sweet and salty flavor profile is appealing to a variety of audiences and does not compromise quality even if frozen. Freeze the cooked meatballs in sauce, then reheat and serve over rice with steamed broccoli. You can add a dash of water, which should help loosen a sauce that has thickened considerably after freezing. At the same time, I feel a combination of skill and fortune. Dinner such as this can evoke feelings such as these.
25) Stuffed Manicotti
Manicotti can be a fun, if large, undertaking. Like organizing a drawer, it can be a very rewarding experience, and the best part is that it is an edible project! The ultimate ideal utensil for this would be a piping tool, but in any case, it is a great option for meatless nights that still feel satisfying, if a bit time consuming. Personally, I like to enjoy each meal (regardless of the time) with some garlicky bread and celebrate the occasion. I also enjoy the act of preparing to eat the meal, and finger food style immediate gratification is always nice.
