I have found that life is easier when I have healthy, homemade food in the freezer that I can pull out anytime I need it. It's a great way to get in fresh fruits/veggies without resorting to processed foods. I typically double any recipe that can be frozen so I can eat a portion of the meal fresh, and then save the rest for later. Occasionally, I get super ambitious and spend a day making multiple items just to have for later use.
I prefer to use freezer-safe glass storage containers for most meals, but I do use silicone bags for storage of berries, dog treats and cookies. You can also store the soups/stews and many of the other meals in plastic storage bags as long as they are freezer safe and have a tight seal.
IMPORTANT: Cool all dishes completely before placing into the freezer. This helps prevent ice crystals. When ready to use, take out of the freezer and allow to defrost fully in the refrigerator (could take a few days). If the meal is already cooked - especially soups/stews - you can defrost them in your microwave if you have a glass dish. For dishes that will be cooked in the oven (i.e. not already cooked), I take them straight from the refrigerator (and sometimes even the freezer) and place them into a cold oven (not on yet). Then I turn the temperature to the recipe's recommendation if the dish is coming from the fridge and cook according to the directions or perhaps slightly longer than suggested. If straight from the freezer, I start with a temp that is lower than the recipe's recommended temp. For lasagna, I start at 300 degrees, covered with foil. I go out for a walk, which usually takes about 45 minutes, and then I turn the oven up to the required temp of 375 degrees. After 30 minutes or so, I remove the foil to allow the cheese on top to brown. As you can see, taking a meal directly from the freezer can take some eyeballing, but it's a good option if you didn't remember to pull the dish to thaw a couple of days in advance.
Don't forget to label your containers! It can be easy to forget what's in each one!
Here are some of my favorite items to make ahead and freeze. If you have a freezer dish you recommend, send it my way so I can try it out!
Butternut Squash and Black Bean Stew is a hearty meal!
SOUP/STEW
Butternut Squash and Apple Soup - This soup is packed with flavor and has a bit of a kick to it. I wouldn't consider it substantial enough as a full meal, but it's great as a side or served with a salad and crusty piece of bread. Credit: Erin Clarke, Well Plated
Caprese Tomato Spinach Soup - Pull this recipe out when you haven't been to the grocery store in awhile and you're low on fresh ingredients. It's what I call a "pantry soup" because most of the ingredients are things you'll already have on-hand, like canned tomatoes, long-lasting garlic and shallots, and you can use frozen spinach if you've run out of fresh. If you want to make the soup in advance, put it in the freezer without the topping. I typically wait to sauté the spinach until I'm ready to serve the soup. If you don't want to go through the steps of broiling this soup, it's tasty just heated over the stovetop. Credit: Mariana Nuño Ruiz McEnroe, Yes, more please! Cooking Blog
Corn Chowder - A copycat to Panera's version; somewhat spicy. Easily substitute frozen corn for fresh and parsley for cilantro if you're making this outside summer months. Credit: Briana Riddick, myrecipes.com
Tuscan Bean Soup with Kale - I can't get enough of this soup! It is full of nutrients and really hearty! I often use spinach instead of kale since I usually have some on hand. Credit: Linda, The Wanderlust Kitchen
Vegetable Soup - This is what I call a "Kitchen Sink" recipe. Take a look around and throw in any leftover veggies (fresh or frozen) you have available along with pantry staples like canned beans (or make your own fresh/frozen) and canned tomatoes. A great way to prevent food waste and enjoy a warm, satisfying meal full of nutrients!
Butternut Squash & Black Bean Stew - This "One Pot Wonder" provides all the nutrients you need and freezes so well! Full of delicious veggies, protein-rich black beans, hearty rice and creamy coconut milk!
Tunisian Chickpea Stew - I love that this stew is packed full of healthy veggies I can grow in my garden. Plus, while it has similar ingredients to the Tuscan Bean Soup listed above, the flavor profile is completely different. I like to make them at the same time, which makes my shopping and prepping a bit easier. Credit: Sylvia Fountaine, Feasting at Home
If I could only eat one meal for the rest of my life, I'm pretty sure I would choose these tempeh and black bean burgers. Supremely satisfying, these vegetarian burgers with spicy mayo, cheese and avocado are insanely delicious! Easy to make vegan. Quick-to-prepare frozen waffle fries or homemade fries (shown here) are the perfect salty side.
MAIN DISH
Brunch Casserole - This is comfort food at its best! Serve with a side of creamy grits - yum!
Burritos - Burritos are the perfect quick snack. Plus, you can use just about any ingredient that sounds good to you.
Chickpea Tikka Masala - This is a dish that freezes well, though you might assume it wouldn't. I love the jalapeno rice but often serve with plain rice to save time. Mix the rice into the tikka masala before freezing. Tastes amazing with chunks of paneer cheese mixed in! Credit: Megan Gilmore, DETOXINISTA
Coconut Curry Noodle Bowl - This dish easily accommodates whatever veggies you have on hand (for a total of 3 cups of veggies). Credit: Lindsay, Pinch of Yum
Crustless Caprese Quiche - You'll want to bake this one before freezing. Bake in a glass pie pan and cover with parchment paper and plastic wrap to freeze (once completely cooled) or bake in other freezer-safe glass dishes that have lids. For the latter, you'll want to select a glass dish (or multiple dishes) that will give you the same amount of space as a pie pan so that the egg mix fills about 1" of the dish. Credit: Lynn, Fresh April Flours
Lasagna - Super cheesy and easy to prepare. Plus this recipe is vegetarian and kid friendly!
Penang Curry - You might not expect a curry dish to freeze well, but it does! This is another "kitchen sink" recipe - throw in whatever you have that sounds good! Save the cashews until you're ready to eat (don't freeze them with the dish). This recipe only serves four, so plan to double. Credit: Priya Aggarwal, Recipris.com
Spinach Mushroom Feta Quiche - As with all quiches, you can easily modify by using ingredients you have on hand and removing ones you don't have or don't like. Just make sure you keep the same number of eggs and general liquid measurements. See Crustless Caprese Quiche for thoughts on what dish to use for freezing. Credit: Beth, BudgetByte$
Tempeh & Black Bean Burger - This might be my favorite meal on the planet. Seriously, I love this burger with avocado, spicy mayo sauce and a side of fries! The best part is that I can easily keep everything needed on hand in the freezer (burgers, hamburger buns, fries) or fridge (cheese, spicy mayo, homemade ketchup), except for the avocado, which I like fresh. This recipe makes four burgers, so I usually quadruple it for the freezer. After cooking them, I put them in the fridge to cool completely. Then you can do one of two things: 1) place them on a baking sheet so they aren't touching and set in the freezer for at least two hours; then store in a freezer safe container. This prevents them from sticking together without having to use a divider. Or 2) wrap them in beeswax wrap, plastic wrap or freezer paper and store in a freezer safe container. My spicy mayo sauce includes mayo, hot sauce (Cholula), paprika and garlic salt, combined to taste. Credit: May I Have That Recipe?
Grain and Nut Pancakes - I got this recipe from my mom, and it's a nice treat any time of day. It's hearty without being too heavy, and so much healthier (and better tasting!) than traditional pancakes. Top with fresh fruit or a fruit compote from the freezer and some maple syrup direct from the farm (I buy in bulk from Hidden Springs in Vermont).
One of my favorite desserts, this Chocolate Coconut Tart is a relatively healthy option, but it's so decadent you'll only be able to eat a small piece.
SWEET
Banana Bread - If you ever have any ripe bananas that need to be used, banana bread is a classic solution. There are TONS of banana bread recipes out there, and they're all very different. Ingredients might call for sour cream or buttermilk or oil or applesauce or eggs...I tend to try different recipes all the time based on whatever ingredients I happen to have available at the time. I'm partial to this Banana Bread recipe because it gives me an excuse to use my homemade buttermilk. Credit: Maria Lichty, two peas & their pod
Buttermilk Pound Cake - This has quickly become my all time favorite dessert to make and freeze. In part because I can use my homemade buttermilk (leftover from making yogurt) and because it's incredibly versatile. This delicate, not-too-sweet dessert is delicious as-is, but can also be toasted and topped with fruit and caramel sauce, coconut cream, Nutella or chocolate chips...the possibilities are endless! I bake it in a 9x13 glass dish for 55 min. Once cooled, I cut into small portions, wrap in parchment paper and store in a silicone bag in the freezer. Easy portion control! Credit: Taste of Home
Chocolate Almond Butter Cups - These little bites of goodness are insanely addictive. I use my homemade cashew butter rather than almond butter because it's so, so creamy and delicious! Credit: Caitliyn, plantwell
Oat + Cashew Butter Cookies - I seriously love these cookies! They're more dense than a typical cookie but they're healthy and satisfying. Plus, you can easily adapt them based on the mix-ins you like. Scroll half-way down the blog post to find the recipe. Note that you could make this with any nut butter, I just happened to be obsessed with cashew butter!
Popsicles - These easy, healthy (ish) desserts are great grab-n-go options that will satisfy the entire family's sweet tooth!
Triple Chocolate Zucchini Bread - I cut this in half before freezing so I can enjoy small amounts at a time. When you're ready to pull out of the freezer, allow to thaw and then reheat however much you want in the microwave (about 30 seconds) with 1 tablespoon (or more!) dark chocolate chip morsels. Yum! Credit: Nicole, Sweet Like Cocoa
Baked Apples & Pears - Apples and pears tend to store pretty well in the fridge (or cool basement/root cellar), but you can also freeze them raw or cooked. I don't follow a recipe for baked apples and pears (you may notice this is a common theme). I break out my massive cast iron crock, pour a bit of olive oil on the bottom and top with cut apples and/or pears. Then drizzle with more olive oil, coconut oil (or brown sugar) and cinnamon. Stir and bake at 350 degrees for about 45 minutes. If you're looking for an actual recipe to follow, this one on allrecipes is similar to what I make. If you want to freeze raw apples (to later use in various baking endeavors), you might find this tutorial by Sweet Peas and Saffron to be helpful. Credit: imagination_co, allrecipes
Chocolate Coconut Tart - This creamy, decadent dessert is a real showstopper! Make it in advance of a party and freezer for later, or do what I do and freeze small portions so you can enjoy this special treat anytime! Bonus, it's vegan and gluten free so it's a great option for folks with dietary restrictions. Credit: Zainab Storms, A Classic Twist
We go through a lot of feta, so this is something I make and freezer regularly. The cost savings is tremendous!
OTHER
Beans - Cooking dried beans is much less expensive than buying cans, and you don't have to worry about preservatives. Plus, dried beans take up significantly less space in your pantry. Cook up a large batch of beans and then store in the freezer. Easy to pull out when you need them.
Spaghetti Sauce - If you're looking for a simple sauce to add to noodles or a variety of dishes, you'll like my lasagna sauce. Make the sauce according to the recipe but don't cook the noodles or prepare the lasagna filling (unless you want lasagna, of course). Allow the sauce to cool. Then place in freezer-safe dishes and pop into the freezer. When you're ready to use, allow to thaw in the fridge or use your microwave setting to defrost.
Veggie Broth - Use it for soups or to flavor rice. Veggie broth adds flavor to so many meals...and it's free! Yes, you can easily make your own veggie broth using food scraps!
Feta Cheese - You can freeze most cheeses, including feta. We eat a lot of feta cheese in our house, and I've enjoyed learning how to make it from scratch. This tutorial from Lee Traister is very thorough. Just make sure you don't use Ultra Pasteurized milk. Made that mistake twice - oops! The cost savings of making your own cheese versus buying are astronomical. The making process is lengthy but worth it if you love feta like we do! Credit: Lee Traister, Lady Lee's Kitchen
Twice Baked Potatoes - This dreamy side dish is perfect for a quick addition to a meal. Just pull out of the freezer and pop in the oven! I don't work from an actual recipe and tend to just taste the potato mix until I get it the way I like it, though I ALWAYS use garlic salt! Essentially you're baking a potato, then cutting it in half and scooping out the pulp. Make mashed potatoes however you like with the pulp and then put the pulp back into the potato skins. Top with cheese and place on a baking dish to freeze. Then wrap each frozen potato half in wax paper and place in a freezer-safe container. If I don't remember to pull the potatoes out early enough to defrost, I put them in the oven frozen and bake at 300 degrees for about 10 minutes. Then I raise to the oven temp to 350 until the cheese is melted, about 30 minutes. You'll have to play around with the timing and temperature to see what works based on your oven and how frozen the potatoes are. This blog post from Spend With Pennies offers helpful tips on the process and recipe suggestions. Credit: Holly, Spend with Pennies
FOR DOGS
Banana Bread Dog Treats - My pups love these, and thankfully they freeze really well since this makes more than we can use up very quickly. After you've baked them, allow them to cool completely. Then place in the freezer on a baking sheet for a few hours. Once fully frozen, put them in a storage container to freeze for up to several months. When ready, take out however many you want and put the rest back in the freezer. These will defrost pretty quickly so your pup can be enjoying in no time! Click on the link above and then scroll to the bottom of the post to find the recipe.
