I don’t do meal prep. I just tell myself I’ve gotten organized and made a plan. My freezer is a good friend. Come 6:47 p.m., she makes her move. She has several meals that won’t end up sad little science experiments spilling all over my freezer. Some are a little bland for a weeknight cooking, some are slightly more fancy, but all of them fall into that category that leaves you feeling competent and lucky at the same time.
Contents
- 1) Bakes Pasta
- 2) Lasagna
- 3) Stuffed Shells
- 5) Egg Muffins
- 7) Turkey Chili
- 8) Lentil Soup
- 9) Tortilla Soup
- 12) Swedish Meatballs
- 13) Pulled Pork
- 14) Chicken Pot Pie
- 16) Mac and Cheese
- 17) Chicken Casserole
- 18) Sausage and Peppers
- 19) Beef Stew
- 20) Chicken Curry
- 22) Black Bean Soup
- 23) Tomato Soup
- 24) Stuffed Peppers
- 26) Taco Filling
- 27) Burritos
- 28) Manicotti
- 29) Teriyaki Chicken
- 30) BBQ Chicken
- 31) Tomato Sauce
- Freezing Tips
1) Bakes Pasta
Baked pasta is the king/queen of freezable meals. The sauce acts as a protective layer for the noodles so they don’t dry out. For assembly I like to use a foil pan because I can go straight from the freezer to the oven (assuming I thaw it in the fridge first, which is a big if). If you are worried about your noodles getting mushy, bake them for one minute less than the instructions say. The first time I froze baked ziti I labeled this one as “future me’s problem” and honestly, future me was pretty excited.
2) Lasagna
Lasagna’s ability to freeze is almost cheating. I let it cool all the way before portioning it out and individually wrapping them so I can unfreeze each one when needed. Even the veg lasagna with spinach and mushrooms is excellent and tastes just as good as a traditional meaty one. Just a heads up, the lasagna is easy to forget about and then suddenly it feels like you discovered treasure when you find it in the back of the freezer.
3) Stuffed Shells
Stuffed shells take a lot of time to prepare so I’m planning on having them in the freezer. To stop the pasta from drying out, sauce would need to go with it when freezing. I personally really enjoy the combination of ricotta cheese, spinach, and lemon zest, but standard cheese versions are still good. This is one of those meals that if you have kids then you most likely will not have to bargain for.
4) Chicken Enchiladas Enchiladas freeze like champs Tortillas soften nicely in sauce. I enjoy the brightness of the green enchilada sauce but red sauce feels like a comfy food blanket. For best texture, wrap tightly, and bake after thawing. Little tip, add sour cream, and cilantro as toppings fresh instead of freezing.
5) Egg Muffins
Egg muffins are what you would call a ‘I forgot to defrost anything’ dinner, but still have a tone of real ‘dinner’ choice. Bake eggs with cheese as well as whatever is in the fridge along with the spinach, ham, broccoli, and leftover roasted veggies. To do so, freeze them first on a tray and then put them in a bag so that they stick together to form one giant egg boulder. Make sure to reheat them slowly, so they remain tender and do not turn rubbery (some microwaves tend to be a little bit overzealous). Chili is almost better after a freeze As if it had the opportunity to reflect on its life choices and make adjustments. Additionally, you can place it in zip bags, thaw it, and prep it into containers for ready-to-eat meals. If you want a thicker chili, let it cool completely before freezing it so condensation doesn’t make it watery. I’ve built a reputation for being ‘resourceful’ by having thawed chili on a baked potato.
7) Turkey Chili
It hits a nice sweet spot: less heavy than beef chili but still super satisfying. Not all veg keeps its texture after freezing, but sweet potato does, so that’s a win. It does help with the flavor as it does seem to round out after a day or so. If you are more sensitive to spice, I would start with the mild option. If you want to add more spice, it’s easy to add at the table.
8) Lentil Soup
To feel like an adult with my life somewhat together, I make lentil soup to freeze for dinner. First, I brown some chopped onion and garlic Include lentils and broth, then allow to simmer until plush and thick. It freezes well and is fine to be reheated several times if things get a little hectic. A quick squeeze of lemon at the end of the cooking process wakes it up like flipping a switch.
9) Tortilla Soup
Soup base can be frozen, and… keep the crunchy tortilla strips for serving This is a great recipe to use what you have rotisserie chicken, frozen corn, canned tomatoes, etc. the broth will freeze in a big clump and reheats thin and will look weird and separate. I always seem to forget limes.
10) Minestrone Soup Minestrone is freezer-friendly if you keep pasta out The soup base might still cheer you up when the pasta becomes soft and rather sad after being frozen. I recommend adding some fresh pasta or rice when you reheat it, it’ll seem like you put in an extra lot of effort. I usually add kale at the end, not only for the nutrition boost, but it also gives me great satisfaction to see it wilt.
Meatballs are perfect for the freezer since they are modular. On more than one occasion I’ve been at the counter and eaten them over polenta, used them in subs, or paired them with pasta. Freeze them cooked, nestled in sauce, preventing them from drying out. You won’t regret doubling a batch, so go ahead and do it.
12) Swedish Meatballs
If you don’t want the texture to become grainy, freeze the meatballs and make the cream sauce fresh. Here, allspice and nutmeg are the secret handshake flavours and should be used lightly, but do not skip them! Slowly warm up the meatballs and then add the sauce. It’s oddly sophisticated comfort food.
13) Pulled Pork
Pulled pork is best when frozen in portions. I like to freeze it with a bit of cooking liquid so it reheats juicy and not stringy. One batch turns into multiple dinners – tacos, sandwiches, rice bowls, and even a strangely good topping for mac and cheese In my case, the only minor irritation is the wait for the initial cooking time.
14) Chicken Pot Pie
When it comes to pie crusts, they won’t enjoy the freezer as much as we do, especially when they have baked and will be soggy. When it’s time, place the frozen creamy filling into the fresh pastry or biscuit topper. Make sure the filling is thick enough that it remains nice and thick and doesn’t get soupy when it’s thawed. The smell of pot pie bubbling In the Oven is an invitation for your neighbors to come over and say hi.
Shepherd’s Pie
This is great for me because I can ‘feed people without drama’. Mashed potatoes encase the defendative layer of meat and veg, and top them all with golden crust peaked finish. I freeze these unbaked and then bake. If you are putting peas in, do it last so they stay bright and sweet.
16) Mac and Cheese
Stovetop mac can get a little separated after freezing, but baked is better. mac and cheese Holds up great. Undercook the pasta a bit, and make the sauce a little runnier than you think you need. If it tightens up after reheating, a splash of milk should fix it. This is the dinner I make when I want everyone to be quiet and just eat.
17) Chicken Casserole
Casseroles are freezer workhorses
, and this one is always nice to have. When preparing the broccoli, leave it slightly undercooked so it doesn’t become limp and gray after reheating. Personally, I like to add a touch of Dijon to the sauce for some added depth. When it comes to the broccoli, you can leave it in larger pieces and that way there may be less complaints from picky eaters.
18) Sausage and Peppers
Due to the use of strong and flashy materials, sausage, and peppers freeze exceptionally well. I portion it into containers so that i can pour them into a pan and i am finished in a couple of minutes. This can be served on a roll, with some rice, or even roasted potatoes. The smell of this dish will make your kitchen feel like a happy little hubbub.
19) Beef Stew
Stew in an old school and sensible way is friendly to the freezer. After letting them cool down, you could also remove the excess fat if you want, and freeze the stew in portions so that you do not have to thaw out a huge container. Although potatoes can become a bit mushy after freezing, most people don’t mind when it comes to stew, I definitely do not care when it comes to stew and it’s raining outside and I’m tired.
20) Chicken Curry
Coconut milk is way better than using dairy when it comes to freezing sauces. After preparing the curry, let it cool all the way and then freeze it (make the rice separately for the best texture). This dish makes it look like i really know what i’m doing when in fact i’m just trying to get people to think that.
21) Tikka Masala Tomato-based curry sauces freeze well and the spices actually mellow into something richer. I freeze the chicken that’s been simmered in the sauce so it doesn’t dry out. If you like it, add fresh cilantro when serving (I do, aggressively). Since some people have different reactions to the spicy food, place extra chili on the table instead of the pot.
22) Black Bean Soup
Black bean soup is the best because the soup is cheap, it’s great to keep in the freezer, and it is super easy to make. You can make it even creamier by blending some of it, which works great and is dairy-free. It’s also easy to pack for work or school in smaller portions. I like it with a little lime juice and they also have a crunchy covering. You can use chips.
23) Tomato Soup
To achieve a creamier texture in your soup, try freezing and then defrosting it. You can add cream or coconut cream after you reheat it which also helps the soup retain its original taste and avoids the separation issues that can occur with dairy. Pair it with grilled cheese and all of a sudden it’s 2003 and you’re wearing a hoodie and sitting on the couch. Not a bad place to be.
24) Stuffed Peppers
Stuffed peppers freeze well if you cook them just until the peppers are tender, not to the point of collapsing. For the stuffing, you can use rice, quinoa, or cauliflower rice. You can freeze each of these individually so you can take what you need. One of the first times I made these, one of the peppers tipped over and spilled. It looked like a mess but it tasted amazing.
25) Sloppy Joes Freeze the filling, not the bun, unless you enjoy bread that’s somewhat moist in the center. It heats up fast and adds an unexpected nostalgic touch to weeknight meals. You can make either a sweet or tangy dish to suit your preference with your choice of sauce, and both options are good. Adding pickles on the side will enhance the richness with a bit of brightness.
26) Taco Filling
I love taco filling as a type of freezer stash because the possibilities are endless in how I can use it. After you freeze it flat so it thaws quickly, you can make tacos, burrito bowls, nachos, or scrambled eggs You can also freeze lentil-based variants of these recipes, and they provide a nice change of pace. Keep toppings fresh: lettuce wants no part of this plan.
27) Burritos
I mean this as a compliment, but burritos are like edible freezer containers. Wrap them up tightly (foil works well), and then reheat in the oven or air fryer for better texture than microwaving them. Please do not add the salsa into the burrito as it will make the tortilla gummy. You won’t have to play the ‘mystery burrito roulette’ game if you label them!
28) Manicotti
Although manicotti tastes as if it were from a restaurant, it can be frozen like any weeknight go-to meal. If properly seasoned, the tubes will keep their shape and the ricotta filling will be kept creamy. For best results, freeze it sauced and unbaked, then bake your manicotti until bubbling. I always recall how hungry manicotti makes people when I see the empty dish.
29) Teriyaki Chicken
If you keep the sauce glossy and not too thick, teriyaki chicken freezes well. Defrosting and warming it up is all it takes to turn this into dinner with little to no fuss. Most people find that frozen rice works in a pinch, though cooking rice fresh is best. Throw in a quick cucumber salad and all of a sudden it’s a whole situation (the good kind).
30) BBQ Chicken
BBQ chicken is a great addition to your freezer and makes you feel put-together. Make sure to freeze it in smaller servings with sauce to keep it moist. You can make sandwiches, salad, quesadillas, or nachos, depending on what you have and your mood. I have no shame in eating it straight from a reheated container.
31) Tomato Sauce
This won’t be dinner on its own, but could turn into dinner in ten minutes. Make a big pot of tomato sauce Consider finishing stock with onions, carrots, and celery, then portion freezing it. It’s pasta night, eggs, shakshuka style, meatball sauce or a quick braise base. Some nights the difference between cooking and giving up can just be the sauces you have prepared.
Freezing Tips
If you cool the food before freezing it, you will have less ice crystals and “freezer fog”. For soups and sauces, flat bags are preferred so they are easier to thaw and take up less space in the freezer. For casseroles, I like to freeze them unbaked so when I reheat it, it feels more like a real dinner and not like leftovers. And yes, label things. In two weeks, ‘red stuff’ won’t cut it.
