20 Freezer Friendly Dinners to Make Ahead
A freezer with four or five real dinners in it changes how a busy week feels. You still cook, but you cook once for two or three nights instead of every evening from scratch, and the nights you are too tired to cook stop being takeout nights.
These 20 recipes are the ones that come back from the freezer tasting like they were made that day. Casseroles and baked pastas, soups and chilis, shredded meats and a couple of sauces, all chosen because their texture holds up and because each batch is big enough to split between tonight and later.
Every entry explains how that specific dish freezes and how to reheat it, along with the real total time and servings from the recipe card. Whatever you freeze, reheat leftovers to 165°F before serving.
Assemble in a foil pan, freeze unbaked or baked, and you have a whole dinner in one dish. Thaw overnight in the refrigerator when you can, since a thawed casserole bakes evenly while a frozen one can brown on top before the center is hot.
Wrap tightly in plastic and then foil to keep frost out, and hold any crunchy topping until baking day.
1) Classic Meat Lasagna
1) Classic Meat Lasagna
Two pounds of meat, half ground beef and half Italian sausage, give the sauce a rich, well seasoned base before a single tomato goes in. Cooking the garlic and tomato paste for a minute deepens their flavor, and crushed tomatoes plus tomato sauce make it thick enough to layer neatly. Setting the dish on a rimmed sheet pan catches any bubbling sauce and saves you from scrubbing the oven floor.
Ingredients
- 1 lb ground beef (85 percent lean) and 1 lb Italian sausage, casings removed
- 1 onion, finely chopped, and 4 cloves garlic, minced
- 1 (6 oz) can tomato paste
- 1 (28 oz) can crushed tomatoes and 1 (15 oz) can tomato sauce
- 1/2 cup water
- 2 tsp dried basil and 1 tsp each dried oregano and sugar
- 2 tsp kosher salt and 3/4 tsp black pepper, divided
- 1/4 cup plus 2 tbsp chopped fresh parsley, divided
- 15 oz whole milk ricotta and 1 large egg
- 1 cup grated Parmesan, divided
- 12 regular lasagna noodles
- 1 lb low moisture mozzarella, shredded (about 4 cups)
Cooking Instructions
- Brown the beef and sausage 8 to 10 minutes to 160F. Drain all but 1 tbsp fat.
- Cook the onion 5 minutes, then the garlic and tomato paste 1 minute until the paste darkens.
- Add the tomatoes, sauce, water, herbs, sugar, 1 1/2 tsp salt and 1/2 tsp pepper. Simmer uncovered 30 minutes, then add parsley.
- Boil the noodles 2 minutes short of package time. Mix ricotta, egg, 1/2 cup Parmesan, 2 tbsp parsley, remaining salt and pepper.
- Heat the oven to 375F. In a 9 by 13 inch dish, layer sauce, noodles, ricotta, 1 cup mozzarella and sauce twice.
- Top with noodles, remaining sauce and cheeses. Bake covered on a sheet pan 25 minutes, uncovered 20 to 25. Rest 15 minutes.
A beef and sausage meat sauce with seasoned ricotta and plenty of mozzarella, and it makes twelve servings, so one afternoon fills the freezer. Freeze it unbaked in a foil pan wrapped in plastic and foil, or freeze baked leftovers in single portions for lunches. Thaw overnight and bake covered, then uncovered, adding about 15 minutes to the usual time until the center reaches 165°F.
One thing to watch: watery lasagna. The most common problem, and it has three causes: a thin sauce, wet ricotta and fresh mozzarella. Simmer the sauce until a spoon dragged through it leaves a trail that fills in slowly. Drain ricotta in a strainer for 15 to 30 minutes. Use low moisture mozzarella. If the baked lasagna is still loose, let it rest 20 minutes instead of 15. It will firm up as it cools.
2) Baked Ziti
2) Baked Ziti
Red pepper flakes, dried herbs and a spoonful of tomato paste give the meat sauce a bold, savory backbone. Cubes of mozzarella folded into the pasta melt into gooey pockets, while a layer of ricotta mixed with egg and Parmesan runs through the middle. Undercooking the ziti by a few minutes keeps it from going soft as it bakes in the sauce.
Ingredients
- 1 tbsp olive oil
- 1/2 lb Italian sausage, casings removed, and 1/2 lb ground beef
- 1 medium yellow onion, diced, and 5 garlic cloves, minced, divided
- 1 tsp each dried oregano and dried basil, plus 1/4 tsp red pepper flakes
- 2 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes and 1/2 cup water
- 1 1/2 tsp kosher salt and 3/4 tsp black pepper, divided, plus a pinch of sugar if needed
- 1 lb ziti or penne
- 15 oz whole milk ricotta and 1 large egg
- 3/4 cup grated Parmesan, divided
- 1 lb low moisture mozzarella, half cut into 1/2 inch cubes and half shredded
- Fresh basil, for serving
Cooking Instructions
- Brown the meats in oil to 160F and drain. Cook the onion 5 minutes, then 4 garlic cloves and spices 30 seconds.
- Stir in the tomato paste 1 minute, then tomatoes, water and seasoning. Simmer 15 to 20 minutes, adding sugar if sharp.
- Cook the ziti 2 to 3 minutes short of the package time. Mix ricotta, egg, 1/2 cup Parmesan, remaining garlic and seasoning.
- Heat the oven to 375F. Toss the pasta with two thirds of the sauce and the mozzarella cubes.
- In a greased 9 by 13 inch dish, layer half the pasta, the ricotta, remaining pasta, sauce, shredded mozzarella and Parmesan.
- Cover with foil and bake 20 minutes, then uncovered 15 to 20 minutes. Rest 10 minutes and top with basil.
Faster to build than lasagna, with the same sausage and beef sauce, ricotta and mozzarella crust, and it serves eight. Freeze the whole pan unbaked, or cut cooled leftovers into squares and wrap individually so they thaw quickly. Thaw before baking so the center heats through by the time the top browns, and undercook the pasta slightly when you assemble it.
Taste the sauce before assembling. It should taste a little bolder than you would want on plain spaghetti, since the pasta and cheese will mellow it.
3) Stuffed Shells with Spinach and Ricotta
3) Stuffed Shells with Spinach and Ricotta
Pulling the jumbo shells two minutes early and spreading them on a baking sheet keeps them firm enough to fill without tearing. Wrapping the thawed spinach in a towel and squeezing hard is worth the effort, since it keeps the ricotta filling thick rather than watery. A little nutmeg and garlic in the ricotta, mozzarella and Parmesan mix gives each shell a warm, savory flavor.
Ingredients
- 12 oz jumbo pasta shells (about 30 shells)
- 1 tbsp salt for the pasta water
- 15 oz whole milk ricotta cheese
- 10 oz frozen chopped spinach, thawed and squeezed very dry
- 1 1/2 cups shredded low moisture mozzarella, divided
- 1/2 cup grated Parmesan cheese and 1 large egg
- 2 cloves garlic, minced
- 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp ground nutmeg
- 1 tbsp chopped fresh basil or 1 tsp dried Italian seasoning
- 24 oz jar marinara sauce (about 3 cups)
- Fresh basil for serving, optional
Cooking Instructions
- Boil the shells in salted water 2 minutes less than the package directs, about 9 minutes, stirring gently at the start. Drain and cool on a sheet.
- Heat the oven to 375F. Spread 1 1/2 cups marinara in a 9×13 inch baking dish.
- Squeeze the spinach dry in a towel over the sink. Mix with the ricotta, 1 cup mozzarella, Parmesan, egg, garlic, seasonings and basil.
- Fill 24 shells with about 2 tbsp each, open side up in the dish in a single layer. Top with remaining sauce and mozzarella.
- Cover with foil and bake 25 minutes, then uncover 10 to 15 minutes until bubbling and golden. Rest 5 minutes.
Ricotta, spinach and Parmesan shells in marinara freeze well because the filling is dense and the sauce protects the pasta from drying out. Freeze them assembled but unbaked in the dish with the sauce and cheese already on. They can go straight from the freezer to a 375°F oven, covered, for about 1 hour 15 minutes, then uncovered for 15 minutes to brown the top.
Let the dish rest for at least 5 minutes after baking. The filling firms up slightly and the shells hold together when you lift them out.
4) Homemade Chicken Pot Pie
4) Homemade Chicken Pot Pie
Setting the pie on a preheated baking sheet on the lowest rack helps the bottom crust bake through instead of staying pale and soft. An egg wash and a few slits in the top crust help it bake to a deep golden shine. The creamy mix of chicken, carrots, celery, peas, and thyme is pure comfort, and it slices neatly after a 15 minute rest.
Ingredients
- 6 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/2 cup all purpose flour
- 2 cups low sodium chicken broth and 1 cup whole milk
- 3 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 tsp dried thyme
- 3/4 tsp kosher salt, or to taste, and 1/2 tsp black pepper
- 1 (14.1 oz) box refrigerated pie crusts (2 crusts)
- 1 large egg, beaten with 1 tbsp water
Cooking Instructions
- Heat a baking sheet on the lowest rack at 400F. Let the crusts stand 15 minutes, then fit one into a 9 inch deep dish pie plate.
- Cook the onion, carrots and celery in the butter about 7 minutes. Add garlic 1 minute, then flour 1 to 2 minutes.
- Stir in the broth and milk and simmer 3 to 5 minutes until thick. Add chicken, peas and seasonings. Cool 10 minutes.
- Fill the crust, top with the second crust, trim, crimp and cut 4 or 5 slits. Brush with egg wash.
- Bake on the hot sheet 35 to 40 minutes until deep golden and bubbling through the slits. Rest 15 minutes.
A creamy chicken and vegetable filling under a double crust, and it freezes as well unbaked as any pie. Freeze it fully assembled and unbaked, then bake from frozen with an extra 20 to 30 minutes and cover the edges with foil if they brown early. Baked leftovers also freeze in slices, though the bottom crust softens a little on reheating.
One thing to watch: top crust browned before the filling is hot. The oven was too hot or the pie went in straight from the fridge. The fix is simple: tent the top loosely with foil once it is golden and keep baking until the center reads 165°F and the filling bubbles at the vents.
5) Beef and Mushroom Shepherd's Pie
5) Beef and Mushroom Shepherd's Pie
Finely chopped cremini mushrooms are browned before the beef goes in, adding a deep, meaty flavor to the gravy. Letting the potatoes steam dry for a minute before mashing keeps the topping fluffy instead of watery, and an optional egg yolk helps it turn golden. It is a real project with a few pans going, which makes it worth doubling so one can go straight into the freezer.
Ingredients
- 2 1/2 lb russet potatoes, peeled and cut into 2 inch chunks
- 4 tbsp unsalted butter and 2/3 cup warm whole milk
- 1 large egg yolk and 1/2 cup shredded sharp cheddar, both optional
- 2 1/4 tsp kosher salt and 3/4 tsp black pepper, divided, plus salt for the water
- 1 tbsp olive oil
- 8 oz cremini mushrooms, finely chopped
- 1 1/2 lb 85 percent lean ground beef
- 1 onion and 2 carrots, diced, plus 3 cloves garlic, minced
- 2 tbsp each tomato paste and all purpose flour
- 1 1/4 cups low sodium beef broth and 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 cup frozen peas
Cooking Instructions
- Heat the oven to 400F. Boil the potatoes in salted water 15 to 18 minutes until very tender.
- Drain, steam dry 1 minute and mash with butter, milk, 1 1/2 tsp salt, 1/4 tsp pepper and yolk.
- Brown the mushrooms in the oil 6 to 8 minutes. Add the beef and cook 6 to 8 minutes to 160F.
- Drain extra fat. Cook the onion and carrots 5 to 6 minutes, then garlic, paste and flour 1 minute.
- Add broth, Worcestershire and thyme and simmer 5 to 7 minutes. Stir in the peas and remaining salt and pepper.
- Spread in a 9 by 13 inch dish, top with potatoes and cheddar and bake 20 to 25 minutes. Rest 10 minutes.
Ground beef, mushrooms, carrots and peas in gravy under buttery mashed potatoes, serving six. Freeze it assembled and unbaked in a foil pan, or bake it and freeze in portions for single dinners. Mashed potatoes hold up well in the freezer as long as they are made with enough butter and dairy, which this recipe does, so the topping comes back creamy instead of grainy.
One thing to watch: filling that boils over the sides. The dish was overfilled. The fix is simple: leave 1/2 inch of space at the top and always bake on a rimmed sheet pan.
6) Chicken Enchilada Casserole
6) Chicken Enchilada Casserole
Baking the corn tortillas for five minutes first dries them just enough to hold their shape under the red enchilada sauce. Cumin, chili powder and smoked paprika bloom with the onion and garlic before shredded rotisserie chicken, black beans and corn get stirred into a rich mix of cream cheese and sauce. Half Monterey Jack and half sharp cheddar on each layer melts smooth with a little tang.
Ingredients
- 12 corn tortillas (6 inch)
- 1 tbsp vegetable oil
- 1 medium yellow onion, diced, and 3 garlic cloves, minced
- 1 tsp each ground cumin and chili powder and 1/2 tsp smoked paprika
- 4 cups shredded cooked chicken (about 1 rotisserie chicken)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn, thawed and patted dry
- 3 cups red enchilada sauce (two 10 oz cans plus a little more, or one 28 oz can)
- 4 oz cream cheese, cubed
- 1/2 tsp kosher salt, or to taste
- 3 cups shredded cheese (half Monterey Jack, half sharp cheddar)
- Chopped cilantro, sliced green onions, diced avocado, sour cream and lime wedges, for serving
Cooking Instructions
- Heat the oven to 375F. Bake the tortillas on two sheet pans for 5 minutes until dry and slightly firm.
- Soften the onion in the oil over medium heat 5 minutes. Add the garlic and spices for 30 seconds.
- Stir in the chicken, beans, corn, 1 cup sauce and cream cheese 2 to 3 minutes until melted. Salt to taste.
- Spread 1/2 cup sauce in a greased 9 by 13 dish. Layer 4 tortillas, half the filling and 1 cup cheese, twice.
- Top with the last tortillas, remaining sauce and cheese. Bake covered 20 minutes, then uncovered 10 to 15, to 165F.
- Rest 10 minutes, then cut into squares and serve with the toppings.
Corn tortillas, saucy chicken, black beans, corn and two cheeses in layers, feeding eight. Freeze the whole casserole unbaked, or freeze baked squares individually for fast lunches that reheat in the microwave. The corn tortillas soften a bit after freezing but the flavor is unchanged, and a spoonful of fresh salsa on top hides any difference.
Check the center with a thermometer rather than guessing. A casserole that looks bubbly at the edges can still be lukewarm in the middle, especially when it went into the oven cold from the fridge.
7) Chicken and Wild Rice Casserole
7) Chicken and Wild Rice Casserole
Thyme and rubbed sage give the creamy sauce a cozy, almost Thanksgiving flavor that pairs perfectly with the nutty wild rice. Mushrooms, celery and carrot add texture and earthiness, while Parmesan makes the sauce savory and rich. Buttered panko on top bakes into a crisp, golden lid over the bubbling filling.
Ingredients
- 1 cup uncooked wild rice (or wild rice blend)
- 3 cups low sodium chicken broth or water for the rice, plus 2 cups broth for the sauce
- 1 1/4 tsp kosher salt, divided, and 1/2 tsp black pepper
- 6 tbsp unsalted butter, divided, 2 tbsp melted
- 8 oz cremini mushrooms, sliced
- 1 medium yellow onion, 2 celery ribs and 1 medium carrot, diced
- 3 cloves garlic, minced, 1 tsp dried thyme and 1/2 tsp dried rubbed sage
- 1/3 cup all purpose flour
- 1 1/2 cups whole milk and 1/2 cup finely grated Parmesan
- 3 cups shredded cooked chicken
- 1 cup panko breadcrumbs
- 2 tbsp chopped fresh parsley (optional)
Cooking Instructions
- Simmer the rinsed rice with 3 cups broth or water and 1/4 tsp salt, covered, 40 to 50 minutes. Drain.
- Heat the oven to 375F and butter a 9×13 inch dish. Brown the mushrooms in 4 tbsp butter, about 6 minutes.
- Add the onion, celery and carrot for 5 minutes, then garlic, thyme and sage for 30 seconds. Stir in flour 1 minute.
- Stir in 2 cups broth and the milk and simmer 3 to 4 minutes until thick. Add Parmesan, salt and pepper.
- Fold in the rice and chicken and spread in the dish. Top with panko tossed in the melted butter.
- Bake uncovered 25 to 30 minutes until golden and 165F in the center. Rest 10 minutes and add parsley.
Wild rice, shredded chicken and mushrooms in a homemade cream sauce with a panko top, serving eight. Freeze it assembled without the panko topping, then add the buttered panko right before baking so it stays crisp instead of going soft. The rice and cream sauce hold together well after thawing, and it is one of the best reheating casseroles on the site.
One thing to watch: crunchy, undercooked rice. The rice was not cooked long enough before it went into the casserole, or a blend was cooked on the wild rice schedule. Wild rice is done when most grains have burst open to show a pale interior. If the baked casserole has hard grains, cover it with foil, add 1/2 cup hot broth and bake 15 more minutes. The grains will soften somewhat but never fully.
Soups and chilis are the easiest things to freeze. Cool them fully, portion into quart containers or freezer bags laid flat, and leave an inch of headroom in rigid containers because liquids expand as they freeze.
Flat bags stack like books and thaw in a bowl of cold water in under an hour, which makes them the best format for weeknight dinners.
8) Slow Cooker Beef Chili
8) Slow Cooker Beef Chili
Browning the beef in two batches until deeply crusted, then cooking the tomato paste and spices in the same skillet, builds a bold, toasty base before anything goes into the slow cooker. A fresh jalapeño and smoked paprika add layers of warmth without overwhelming heat. Masa harina stirred in at the end thickens the pot and adds a subtle corn tortilla flavor that rounds everything out.
Ingredients
- 2 lb 85 percent lean ground beef, fully thawed
- 1 large yellow onion, diced, 1 jalapeño, seeded and minced, and 4 garlic cloves, minced
- 2 tbsp tomato paste and 1 tbsp unsweetened cocoa powder
- 3 tbsp chili powder, 2 tsp ground cumin, 1 tsp each smoked paprika and dried oregano, and 1/4 tsp cayenne
- 1 can (28 oz) crushed tomatoes and 1 can (14.5 oz) diced tomatoes, with juice
- 1 can (15 oz) each kidney beans and pinto beans, drained and rinsed
- 1 cup low sodium beef broth and 1/2 cup brewed coffee
- 1 tbsp each Worcestershire sauce and brown sugar
- 1 1/2 tsp kosher salt, plus more to taste, and 1/2 tsp black pepper
- 1 bay leaf
- 2 tbsp masa harina
- Shredded cheddar, sour cream, diced onion, sliced jalapeños and tortilla chips, for serving
Cooking Instructions
- Brown the beef in two batches in a large skillet over medium high heat. Drain all but 2 tbsp fat.
- Cook the onion, jalapeño and garlic 4 to 5 minutes. Stir in tomato paste, spices and cocoa for 1 to 2 minutes.
- Transfer to a 6 quart slow cooker with the tomatoes, beans, broth, coffee, Worcestershire, sugar, salt, pepper and bay leaf.
- Cover and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours without lifting the lid.
- Discard the bay leaf, stir in the masa harina and cook on HIGH 15 to 20 minutes until thick.
- Adjust the seasoning, rest 10 minutes and serve with the toppings.
Ground beef, two kinds of beans, cocoa and a splash of coffee simmer into a thick chili that serves eight. Chili freezes better than almost anything else because there is no dairy or pasta in it to change texture. Freeze in flat bags for up to three months and reheat on the stove with a splash of water, then add cheese and sour cream fresh at the table.
Let the chili rest 10 minutes off the heat before serving. The flavors settle and it thickens slightly.
9) Slow Cooker Turkey Chili
9) Slow Cooker Turkey Chili
Lean ground turkey is browned with onion, red bell pepper and garlic, then the spices toast in the skillet so the flavor runs deep even with a lighter meat. A spoonful each of brown sugar and Worcestershire balances the acidity of the fire roasted tomatoes and tomato sauce. If you want it thicker, a short cook on high with the lid off concentrates it nicely without any extra ingredients.
Ingredients
- 1 tbsp olive oil
- 2 lb 93 percent lean ground turkey, fully thawed
- 1 large yellow onion, 1 red bell pepper and 4 garlic cloves, chopped
- 2 tbsp tomato paste
- 3 tbsp chili powder, 2 tsp ground cumin, 1 1/2 tsp smoked paprika and 1 tsp dried oregano
- 1/4 tsp cayenne pepper, 1 1/2 tsp kosher salt and 1/2 tsp black pepper
- 1 can (28 oz) fire roasted diced tomatoes, with juice, and 1 can (15 oz) tomato sauce
- 1 can (15 oz) each kidney beans and black beans, drained and rinsed
- 1 cup low sodium chicken broth
- 1 tbsp each Worcestershire sauce and brown sugar, plus 1 bay leaf
- Shredded cheddar, sour cream, green onions, cilantro and lime wedges, for serving
Cooking Instructions
- Heat the oil in a large skillet over medium high. Brown the turkey 6 to 8 minutes until browned and no pink remains.
- Add the onion, pepper and garlic and cook 4 to 5 minutes. Stir in the tomato paste and spices for 1 minute.
- Transfer to a 6 quart slow cooker with the tomatoes, sauce, beans, broth, Worcestershire, brown sugar and bay leaf. Stir well.
- Cover and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours without lifting the lid. Remove the bay leaf and season.
- To thicken, cook uncovered on HIGH 20 to 30 minutes. Top with cheddar, sour cream, green onions, cilantro and lime.
Lean ground turkey, two beans and fire roasted tomatoes with a smoky homemade spice blend, making eight servings. Like the beef chili, it freezes for three months with no change in texture, and the spices actually deepen a little. Portion it in single servings for lunches and reheat straight from frozen in a covered pot over low heat with a splash of water.
Salt in stages. Taste after cooking, add salt, stir and taste again. Beans and tomatoes soak up more than you expect.
10) Slow Cooker Vegetarian Chili
10) Slow Cooker Vegetarian Chili
Toasting the chili powder, cumin, smoked paprika and chipotle in oil for about a minute darkens them and gives the pot a deep, roasted flavor. A spoonful of soy sauce and a teaspoon of cocoa add savory depth that you would never guess was there. Three kinds of beans keep it hearty, and frozen corn added near the end brings sweet pops of texture.
Ingredients
- 1 tbsp olive oil
- 3 tbsp chili powder, 2 tsp ground cumin and 1 tsp each smoked paprika and dried oregano
- 1/2 tsp chipotle chile powder, or to taste
- 1 (15 oz) can each black, pinto and dark red kidney beans, drained and rinsed
- 1 large sweet potato (about 1 lb), peeled and cut into 1/2 inch cubes
- 1 large yellow onion and 2 bell peppers, diced, plus 4 cloves garlic, minced
- 2 (14.5 oz) cans fire roasted diced tomatoes and 1 (6 oz) can tomato paste
- 1 tbsp soy sauce or tamari and 1 tsp unsweetened cocoa powder
- 1 tsp kosher salt, plus more to taste
- 1 1/2 cups low sodium vegetable broth
- 1 cup frozen corn and 1 tbsp fresh lime juice
- Shredded cheddar, sour cream or yogurt, avocado, scallions, cilantro and crushed tortilla chips, for serving
Cooking Instructions
- Toast the spices in the oil in a small skillet over medium heat 60 to 90 seconds, stirring constantly, until fragrant and slightly darkened.
- Scrape into a 6 quart slow cooker with everything but the corn, lime and toppings. Stir to dissolve the paste.
- Cover and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours, until the sweet potato is fork tender and the chili has thickened. Do not lift the lid.
- Add the corn for the last 30 minutes. For thicker chili, mash 1 cup beans against the side and cook 10 minutes more.
- Turn off the heat, stir in the lime juice, salt to taste and serve with toppings.
Three beans, sweet potato and toasted spices make a chili that freezes exactly as well as the meat versions. The sweet potato holds its shape after thawing rather than turning to mush, which is not true of regular potatoes. Eight servings means half the batch can go straight into the freezer the night you make it, and it reheats in the microwave or on the stove.
Do not skip the tomato paste. It adds concentrated umami and body that diced tomatoes alone cannot provide.
11) Hearty Lentil Soup
11) Hearty Lentil Soup
Cooking the tomato paste until it darkens slightly before the lentils go in adds a deep, savory sweetness to the broth. Cumin and smoked paprika give it warmth, and blending just part of the soup makes it thick and velvety while keeping plenty of texture. A squeeze of lemon juice or red wine vinegar at the end brightens everything, and a drizzle of olive oil finishes each bowl.
Ingredients
- 2 tbsp olive oil, plus more for serving
- 1 large yellow onion, 2 medium carrots and 2 celery ribs, diced
- 4 cloves garlic, minced
- 1 tsp kosher salt, divided, plus more to taste, and black pepper
- 1 1/2 tsp ground cumin, 1 tsp smoked paprika and 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp tomato paste
- 1 1/2 cups brown or green lentils, rinsed and picked over
- 1 (14.5 oz) can diced tomatoes, with juices
- 7 cups low sodium vegetable broth and 1 bay leaf
- 3 cups chopped kale or baby spinach
- 1 to 2 tbsp fresh lemon juice or red wine vinegar
Cooking Instructions
- Heat the oil in a Dutch oven over medium heat. Cook the onion, carrots, celery and 1/2 tsp salt about 8 minutes.
- Stir in the garlic and spices for 1 minute, then the tomato paste for 1 to 2 minutes until it darkens.
- Add the lentils, tomatoes, broth, bay leaf and remaining salt. Boil, then partially cover and simmer 25 to 35 minutes until completely tender.
- Remove the bay leaf and pulse with an immersion blender until thick but still chunky.
- Simmer the kale 5 minutes (spinach 1 minute). Add lemon juice, salt and pepper, thin with broth if needed, and drizzle with olive oil.
Lentils, carrots, celery, tomatoes and greens in a thick, smoky broth, serving six. It thickens further in the freezer as the lentils keep absorbing liquid, so add a splash of broth or water when reheating and finish with fresh lemon to brighten it. Freeze in flat bags or quart containers for up to three months, and it is one of the cheapest freezer dinners you can make.
Standard brown lentils are the most common and the quickest to soften, usually in about 25 minutes. They give the soup a slightly creamier, more rustic texture because a few break down at the edges.
“A full freezer is a dinner plan you already finished.”
12) Chipotle Black Bean Soup
12) Chipotle Black Bean Soup
Minced chipotles in adobo give the soup its smoky heat, and adding extra adobo sauce at the end lets you turn the spice up to suit your table. Pureeing about half the pot makes it thick and velvety while plenty of whole beans keep the texture hearty. Fresh lime juice brightens the cumin and oregano, and cotija, avocado and tortilla strips on top add salty, creamy crunch.
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion and 1 red bell pepper, diced
- 1 tsp kosher salt, divided, plus more to taste
- 4 cloves garlic, minced
- 2 tsp ground cumin and 1 tsp dried oregano (preferably Mexican)
- 2 chipotle peppers in adobo, minced, plus 1 tbsp adobo sauce, plus more to taste
- 3 (15 oz) cans black beans, drained and rinsed
- 1 (14.5 oz) can fire roasted diced tomatoes, with juices
- 4 cups low sodium vegetable or chicken broth
- 2 tbsp fresh lime juice
- Sour cream or Greek yogurt, avocado, cilantro, cotija or cheddar, tortilla strips and lime wedges, for serving
Cooking Instructions
- Cook the onion and pepper in the oil with 1/2 tsp salt over medium heat 7 to 8 minutes, until softened and lightly browned.
- Add the garlic, cumin, oregano and chipotles and stir about 1 minute until fragrant.
- Add the beans, tomatoes with their juices, broth, adobo and remaining 1/2 tsp salt. Bring to a boil, then simmer uncovered 20 minutes, stirring occasionally.
- Puree about half the soup with an immersion blender, leaving plenty of whole beans, or blend 3 cups in a vented blender.
- Stir in the lime juice, adjust the salt and adobo, and thin with broth if needed. Serve with the toppings.
A thick, smoky black bean soup made from canned beans and chipotles in adobo in about 45 minutes, serving six. Freeze it without toppings and add avocado, sour cream and lime fresh when serving, since those do not freeze. It reheats well in the microwave from frozen if you stir it a few times, which makes it a good single serving lunch.
Thinly slice half a red onion and cover it with 1/2 cup lime juice or vinegar and a pinch of salt and sugar. After 15 minutes they turn bright pink and tangy, which is perfect against the rich, smoky soup.
13) Slow Cooker Butternut Squash Soup
13) Slow Cooker Butternut Squash Soup
An immersion blender turns the tender squash, apple, and onion into a velvety puree in about 2 minutes, right in the slow cooker. If the soup ends up too thick, a splash of warm broth loosens it, and if it is too thin, a stretch uncovered on HIGH thickens it back up. Toasted pepitas or croutons on top add the crunch that makes each bowl feel complete.
Ingredients
- 3 lb butternut squash, peeled, seeded and cut into 1 inch cubes (about 8 cups)
- 1 large yellow onion, diced
- 1 Honeycrisp or Granny Smith apple, peeled, cored and chopped
- 4 cloves garlic, smashed
- 6 fresh sage leaves, 1/2 tsp dried thyme and 1/4 tsp ground nutmeg
- 1 tsp kosher salt and 1/4 tsp black pepper, plus more to taste
- 4 cups low sodium vegetable or chicken broth, plus more to thin
- 1/2 cup heavy cream
- 1 tbsp fresh lemon juice and a pinch of cayenne, optional
- Toasted pepitas or croutons, for serving
Cooking Instructions
- Combine the squash, onion, apple, garlic, herbs, nutmeg, salt, pepper and broth in a 6 quart slow cooker. Stir once to distribute the seasonings.
- Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours, until the squash mashes easily against the side. Do not lift the lid.
- Turn off the cooker and blend with an immersion blender about 2 minutes until smooth.
- Stir in the cream, lemon juice and cayenne. Season with salt 1/4 tsp at a time.
- Thin with warm broth or cook uncovered on HIGH 20 to 30 minutes to thicken. Top with pepitas or croutons.
A silky pureed soup with apple and sage, making six servings. Pureed soups freeze beautifully, and this one is best frozen before the cream is added, then finished with cream when reheating so it stays smooth. If it separates a little after thawing, a quick blitz with an immersion blender brings it back to silky.
Salt in stages. Add a teaspoon at the start so the squash seasons as it cooks, then finish to taste at the end.
14) Classic Beef Stew
14) Classic Beef Stew
Searing the chuck in three batches, without moving it, builds a dark crust and plenty of browned bits for the gravy. Scraping those bits up with red wine, then adding Worcestershire and thyme, gives the stew a deep flavor that tastes like it simmered all day. Parsley sprinkled on at the end adds a fresh note, and the gentle oven braise suits a slow weekend afternoon.
Ingredients
- 2 1/2 lb beef chuck roast, cut into 1 1/2 inch cubes
- 1 1/2 tsp kosher salt and 3/4 tsp black pepper, divided, plus more to taste
- 3 tbsp vegetable or olive oil, divided
- 1 large yellow onion, chopped, 3 carrots, cut into 1 inch pieces, and 2 celery stalks, sliced
- 4 cloves garlic, minced, and 2 tbsp tomato paste
- 1/4 cup all purpose flour
- 1 cup dry red wine
- 3 cups low sodium beef broth and 1 tbsp Worcestershire sauce
- 1 tsp dried thyme and 2 bay leaves
- 1 1/2 lb Yukon Gold potatoes, cut into 1 1/2 inch chunks
- 1 cup frozen peas
- 2 tbsp chopped fresh parsley, for serving
Cooking Instructions
- Heat the oven to 325F. Pat the beef dry and season with 1 tsp salt and 1/2 tsp pepper.
- Brown the beef in three batches in oil in a Dutch oven over medium high heat, about 7 minutes each.
- Cook the vegetables over medium 5 to 6 minutes. Add the garlic and tomato paste 1 minute, then flour 1 minute.
- Simmer the wine 2 minutes, scraping. Add broth, Worcestershire, thyme, bay leaves, remaining seasoning and beef, then bake covered 1 1/2 hours.
- Add the potatoes and bake covered 45 to 60 minutes more, until the beef and potatoes are tender.
- Discard the bay leaves, stir in the peas and rest 3 to 5 minutes. Season and serve with parsley.
Chunks of chuck, carrots and potatoes in a red wine gravy, serving six. Beef stew freezes well because the meat is already braised soft, though the potatoes turn slightly grainy, so freeze it before adding the peas and expect the potatoes to be softer than fresh. Thaw overnight and reheat gently on the stove, then stir in the peas at the end.
One thing to watch: watery, thin stew. Usually the lid was ajar so condensation dripped in, or the potatoes were cut small and released starchy water. The fix is simple: simmer uncovered on the stovetop for 10 to 15 minutes, or stir in a slurry of 1 tbsp cornstarch and 1 tbsp cold water and simmer 2 minutes.
Cooked meat in sauce is the most flexible thing in a freezer. Portion it by the meal and it becomes tacos, sandwiches or pasta night on demand, and the sauce keeps the meat from drying out as it freezes and reheats.
Freeze these with some of their juices, never dry, and reheat covered so the steam does the work.
15) Slow Cooker Pulled Pork
15) Slow Cooker Pulled Pork
A rub of brown sugar, smoked paprika, chili powder, garlic powder and onion powder works deepest when it sits on the shoulder overnight. The strained cooking liquid becomes the base for a quick barbecue sauce with ketchup, cider vinegar, mustard and Worcestershire, so all that pork flavor ends up in every spoonful. A few minutes under the broiler after tossing gives the shredded meat crisp, caramelized edges.
Ingredients
- 4 to 5 lb bone in pork shoulder (pork butt), fully thawed
- 1/4 cup plus 3 tbsp packed brown sugar, divided
- 2 tbsp plus 1/2 tsp smoked paprika, divided
- 1 tbsp each chili powder, garlic powder and onion powder, plus 1 tsp ground cumin
- 2 tsp kosher salt and 1 tsp black pepper, plus more to taste
- 1 large yellow onion, sliced, and 4 garlic cloves, smashed
- 1/2 cup apple cider vinegar, divided
- 2 tbsp Worcestershire sauce, divided
- 1/2 cup water
- 1 cup ketchup
- 1 tbsp yellow mustard
Cooking Instructions
- Pat the pork dry. Rub with 1/4 cup sugar, 2 tbsp paprika, the spices, salt and pepper. Chill overnight if you can.
- Layer onion, garlic and pork, fat side up, in a 6 quart cooker. Add 1/4 cup vinegar, 1 tbsp Worcestershire and water.
- Cover and cook on LOW 8 to 10 hours or HIGH 5 to 6 hours until the bone slides out.
- Shred the pork on a sheet pan, discarding bone and fat. Strain and skim the cooking liquid into a saucepan.
- Add ketchup, remaining vinegar, sugar, Worcestershire, mustard and paprika. Simmer 10 to 15 minutes until thick and season.
- Toss the pork with half the sauce and broil 4 to 6 inches from the heat 3 to 5 minutes until crisp.
Spice rubbed pork shoulder cooked until it shreds, tossed in a quick barbecue sauce, making ten servings. Freeze it in the sauce in flat bags, since the sauce keeps the meat from drying out, and press the bags thin so they thaw fast. Ten servings from one shoulder means the freezer gets several bags for sandwiches, tacos and baked potatoes.
Set the roast fat side up. As the fat cap melts, it bastes the meat below it.
16) Slow Cooker Pork Carnitas
16) Slow Cooker Pork Carnitas
Orange and lime juice tenderize the pork shoulder as it braises and give the meat a bright, citrusy flavor. Reducing the strained cooking liquid and drizzling it over the shredded pork before broiling keeps it juicy while the edges turn crisp. Cumin, oregano and chili powder make it taste like your favorite taqueria, especially with diced onion and cilantro.
Ingredients
- 4 lb boneless pork shoulder (Boston butt), fully thawed, cut into 3 inch chunks
- 2 tsp kosher salt and 1 tsp black pepper, plus more to taste
- 1 tbsp ground cumin, 2 tsp dried oregano (Mexican if available) and 1 tsp chili powder
- 1 large yellow onion, quartered, and 4 cloves garlic, smashed
- 2 bay leaves
- 1 jalapeño, halved and seeded (optional)
- 1 large orange, juiced, halves reserved
- 2 limes, juiced
- 1/2 cup low sodium chicken broth
- Warm corn tortillas, diced white onion, chopped cilantro and lime wedges, for serving
Cooking Instructions
- Pat the pork dry and rub with the salt, pepper, cumin, oregano and chili powder.
- Place in a 6 quart slow cooker with the onion, garlic, bay leaves, jalapeño, citrus juices, broth and orange halves.
- Cover and cook on LOW 8 to 10 hours or HIGH 5 to 6 hours without lifting the lid, until 195F and shreddable.
- Shred the pork on a sheet pan, discarding fat, orange and bay. Strain and skim the liquid and boil 8 to 10 minutes until reduced by half.
- Drizzle with 1/2 cup liquid and broil 5 to 8 minutes until browned and crisp. Season with lime and salt and serve in tortillas with toppings.
Citrus and cumin braised pork shoulder, shredded and broiled for crisp edges, serving ten. Freeze it after shredding but before broiling, with some of the cooking juices, then thaw and broil to crisp it when serving. It comes back from the freezer as good as fresh because the broiling step happens at the end, and it is a taco night that takes ten minutes.
If you like extra crispy carnitas, broil once, toss the pork, add a little more liquid and broil a second time. The double broil gets you deeply browned edges without drying out the interior.
17) Slow Cooker Meatballs in Marinara
17) Slow Cooker Meatballs in Marinara
Panko soaked in milk and a mix of beef and pork keep these meatballs soft and juicy, while Parmesan, parsley and oregano season them through. Using a two tablespoon scoop gives you 24 evenly sized meatballs that cook at the same pace. The sauce is homemade too, just crushed tomatoes, onion, garlic, dried herbs and a pinch of sugar stirred together right in the cooker.
Ingredients
- 1/2 cup panko breadcrumbs and 1/4 cup whole milk
- 1 lb 85 percent lean ground beef and 1/2 lb ground pork
- 1 large egg and 2 tbsp finely chopped fresh parsley
- 1/3 cup freshly grated Parmesan, plus more for serving
- 5 cloves garlic, minced, divided
- 1 1/2 tsp dried oregano, divided
- 1 tsp each dried basil and sugar
- 1 3/4 tsp kosher salt, divided, and 1/2 tsp black pepper
- 2 cans (28 oz each) crushed tomatoes
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- Fresh basil, plus pasta or rolls, for serving
Cooking Instructions
- Heat the oven to 425F and line a sheet pan with foil. Soak the panko in the milk 5 minutes.
- Gently mix in the meats, egg, Parmesan, 2 cloves garlic, parsley, 1/2 tsp oregano, 1 tsp salt and pepper.
- With wet hands, shape 24 meatballs with a 2 tbsp scoop and bake 12 minutes until set and lightly browned.
- Stir the tomatoes, oil, onion, remaining garlic, basil, oregano, sugar and salt in a 6 quart slow cooker. Add meatballs.
- Cover and cook on LOW 4 to 5 hours or HIGH 2 to 3 hours to 160F in the center. Skim, taste for salt and serve with basil and Parmesan.
Homemade beef and pork meatballs browned in the oven and simmered in garlic marinara, serving six. Freeze the meatballs in their sauce in meal sized containers so they stay moist. They reheat on the stove or in the microwave and go over pasta, into subs or onto polenta, and the sauce itself is worth freezing on its own.
If you like a slightly thicker sauce for sandwiches, stir 2 tablespoons of tomato paste into the sauce before the meatballs go in. For pasta, the sauce as written is the right consistency.
18) Classic Meatloaf with Brown Sugar Glaze
18) Classic Meatloaf with Brown Sugar Glaze
Soaking the breadcrumbs in milk before adding the beef keeps the loaf tender and moist rather than dense. Cooking the onion and garlic in butter first means they melt into the meat instead of staying crunchy, and Dijon and thyme add quiet savory depth. Shaping the loaf on a sheet pan instead of in a loaf pan lets more of the surface caramelize under the tangy apple cider vinegar glaze.
Ingredients
- 1 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 3/4 cup plain dried breadcrumbs and 1/2 cup whole milk
- 2 large eggs
- 2 tbsp plus 1 tsp Worcestershire sauce, divided, and 1 tbsp Dijon mustard
- 1/2 cup plus 2 tbsp ketchup, divided
- 1 tsp dried thyme
- 1 1/2 tsp kosher salt and 1/2 tsp black pepper
- 2 lb 85 percent lean ground beef
- 3 tbsp packed brown sugar and 1 tbsp apple cider vinegar
Cooking Instructions
- Heat the oven to 350F and line a sheet pan. Soften onion in butter 5 to 6 minutes, then garlic 1 minute.
- Soak the breadcrumbs in milk 5 minutes. Whisk in the eggs, 2 tbsp Worcestershire, Dijon, 2 tbsp ketchup, thyme, salt and pepper.
- Add the cooled onion and the beef and mix gently with your hands just until combined.
- Shape a 9 by 5 inch loaf on the pan. Mix the remaining ketchup, sugar, vinegar and Worcestershire and brush on half.
- Bake 40 minutes, brush on the rest and bake 15 to 25 minutes more, to 160F. Rest 10 minutes and slice.
A sheet pan meatloaf with a brown sugar and ketchup glaze, serving eight. Freeze it baked and sliced, with parchment between the slices, and thaw a few at a time for sandwiches or a fast dinner with mashed potatoes. It can also be frozen raw and shaped on a sheet of foil, then thawed fully in the refrigerator before baking to 160°F.
If your oven runs hot and the glaze is darkening too fast, tent a piece of foil loosely over the loaf for the last 10 minutes. It protects the sugar without steaming the meat.
Two more that earn their freezer space and stretch across several meals. A frozen sauce is dinner as soon as pasta boils, and stuffed peppers are a complete plate in one piece.
19) Lentil Bolognese
19) Lentil Bolognese
Cremini mushrooms cooked down until browned take on a meaty flavor that gives this sauce real heft. The finely chopped onion, carrot and celery soften into a sweet base, while red wine and a little soy sauce add depth. A splash of milk stirred in at the end rounds out the tomatoes, just like a classic bolognese, making the sauce silky and mellow.
Ingredients
- 3 tbsp olive oil
- 8 oz cremini mushrooms, finely chopped
- 1 medium yellow onion, 1 medium carrot and 1 rib celery, finely chopped
- 4 cloves garlic, minced, and 3 tbsp tomato paste
- 1 tsp dried oregano and 1/4 tsp red pepper flakes (optional)
- 1 tsp kosher salt, divided, plus more to taste, and 1/2 tsp black pepper
- 1/2 cup dry red wine
- 1 cup dried brown or green lentils, rinsed and picked over
- 1 (28 oz) can crushed tomatoes and 2 1/2 cups low sodium vegetable broth, plus more as needed
- 1 tsp soy sauce or tamari and 1 bay leaf
- 1/2 cup whole milk or unsweetened plant milk and 1/4 cup chopped fresh basil
- 1 lb pappardelle, rigatoni or tagliatelle, with grated Parmesan or vegan Parmesan (optional)
Cooking Instructions
- Brown the mushrooms in the oil in a Dutch oven over medium high heat, 8 to 10 minutes.
- Over medium heat, add the onion, carrot, celery and 1/2 tsp salt and cook 8 to 10 minutes.
- Cook the garlic, paste, oregano and flakes 2 minutes. Add the wine and reduce by half, 2 to 3 minutes.
- Add lentils, tomatoes, broth, soy sauce and bay leaf. Simmer partly covered over low 35 to 45 minutes, adding broth if needed.
- Discard the bay leaf. Simmer the milk in 5 minutes, then add remaining salt, pepper and basil.
- Cook the pasta al dente, reserving 1 cup water. Toss with half the sauce and a splash of water, then top.
A thick lentil, mushroom and red wine ragu that serves six and freezes for three months without any change in texture. Freeze the sauce on its own in meal sized portions, then cook fresh pasta the night you serve it so the noodles are not soft. It also works as a filling for baked pasta or over polenta, and it is one of the few meatless dinners here that satisfies meat eaters.
One thing to watch: the lentils are still firm after 45 minutes. Old lentils, hard water or too much acid too early. Add 1/2 cup hot water and keep simmering. They will soften, sometimes at 60 to 70 minutes. Next time, check the date on the bag and make sure the sauce is at a real simmer, not just steaming.
20) Turkey and Rice Stuffed Peppers
20) Turkey and Rice Stuffed Peppers
Chopping the trimmed pepper tops into the filling means nothing goes to waste and adds extra sweetness to the turkey and rice. Smoked paprika, Italian seasoning and a dash of Worcestershire give the lean ground turkey a rich, savory flavor. Baking them covered in tomato sauce first steams the peppers tender, then the mozzarella and Parmesan go on to melt and brown.
Ingredients
- 6 large bell peppers (any color)
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced, and 3 cloves garlic, minced
- 1 lb ground turkey (93 percent lean)
- 2 tsp Italian seasoning and 1 tsp smoked paprika
- 1 tsp kosher salt, plus more to taste, and 1/2 tsp black pepper
- 1 (14.5 oz) can diced tomatoes, drained
- 1 (15 oz) can tomato sauce, divided, and 1/4 cup water
- 1 tsp Worcestershire sauce
- 1 1/2 cups cooked white or brown rice
- 1 1/2 cups shredded mozzarella, divided, and 1/4 cup finely grated Parmesan
- 2 tbsp chopped fresh parsley or basil, for serving
Cooking Instructions
- Heat the oven to 375F. Hollow the peppers, chop the tops and stand them in a 9 by 13 inch dish.
- Cook the onion and pepper tops in the oil 3 minutes. Add the turkey and cook 6 to 8 minutes until no longer pink.
- Add garlic and seasonings 30 seconds, then tomatoes, half the sauce and Worcestershire. Simmer 3 to 4 minutes.
- Stir in the rice and 3/4 cup mozzarella and fill the peppers. Pour the remaining sauce and water around them.
- Bake covered 30 to 35 minutes. Top with remaining cheeses and bake 10 to 15 minutes until 165F. Rest 5 minutes and top with parsley.
Bell peppers filled with ground turkey, rice and tomato sauce, baked and topped with cheese, making six. Freeze them baked and cooled, individually wrapped, and reheat covered in the oven or microwave until hot in the center at 165°F. The peppers soften after freezing but hold their shape, and each one is a balanced single serving dinner.
The peppers are ready when a knife slides into the side with little resistance and the skins look slightly wrinkled. An instant read thermometer in the center of the filling should read 165°F, the safe temperature for ground turkey.
How to use this list
Cook two recipes on one weekend afternoon rather than trying to fill the freezer in a day. A chili in the slow cooker and a baked pasta in the oven is a realistic pairing that gives you eight to twelve meals with one cleanup. The fall freezer meal prep plan lays out a full weekend with a shopping list.
Cool everything fully before it goes in the freezer, and freeze soups and shredded meats flat in bags so they stack and thaw fast. Label with the name, the date and a reheating note. Most of these keep their quality for three months at 0°F.
Buy foil pans for the casseroles so your baking dishes are not stuck in the freezer for a month. Wrap in plastic first and then foil to keep out frost, and keep panko or cheese toppings off until baking time so they stay crisp. A roll of freezer tape and a marker live next to the bags.
Reheat gently. Thaw overnight in the refrigerator when you can, add a splash of broth or water to soups and sauces that thickened, and heat everything to 165°F. If you are new to freezer cooking, start with the chilis and the pulled pork, since they are nearly impossible to get wrong. For a pantry setup that makes all of this easier, see the fall pantry guide, and for planning the freezer meals into real weeks, the two week fall dinner plan does that work for you.
Frequently asked questions
How long do freezer meals last?
Most cooked dinners keep their quality for about three months in a standard freezer. They stay safe longer than that at 0°F, but texture and flavor start to fade. Label everything with the date and rotate the oldest to the front.
Should I freeze casseroles baked or unbaked?
Either works. Unbaked freezes with the freshest texture and bakes like a new casserole after thawing. Baked leftovers are more convenient for single servings. In both cases, add crunchy toppings like panko at baking time rather than before freezing.
What dinners do not freeze well?
Cream based pasta sauces, risotto, dishes with a lot of raw dairy and anything with a crisp coating tend to suffer. Potatoes in soups can turn grainy. The recipes on this list were chosen because their textures hold up.
Can I reheat freezer meals straight from frozen?
Soups, chilis and sauces can go from frozen into a covered pot over low heat with a splash of water. Casseroles bake best after thawing overnight in the refrigerator, though stuffed shells and pot pie can be baked from frozen with extra time. Always heat to 165°F.
What containers work best for freezing dinners?
Quart freezer bags laid flat for soups, chilis and shredded meats, foil pans wrapped in plastic and foil for casseroles, and deli containers for single portions. Leave an inch of headroom in rigid containers because liquids expand as they freeze.
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