As a meal planning service that is committed to helping you get dinner on the table every night, we are all about planning ahead, but even we know that there are times when cooking just isn’t going to happen. Maybe you get home later than expected, perhaps you haven’t made it to the grocery store yet, maybe you are just too tired to cook. Whatever the reason, the need for a back-up is real. That is why stocking your freezer for the nights when cooking isn’t happening is such a game changer.
Our freezer meals ebook is packed with recipes and tips on how to properly freeze and reheat your meals, but what about preparing them? Despite my love of cooking, I rarely have the time to cook a whole second meal, so instead I like to make extra of a meal that I am already preparing and then freeze the leftovers for another night.
Stocking Your Freezer for the Nights When Cooking Isn’t Happening
Soups and Stews
I’ll double the recipe and then freeze the leftovers in a large glass container to be reheated in a pot whenever we need it.
Occasionally, I will double the recipe and bake two casseroles side-by-side in separate pans. One is enjoyed that night and the extra is cooled and then frozen for future use.
Burritos, Chimichangas, and Calzones
These are probably my favorite thing to double up on and freeze because the leftovers can be easily used for dinners or school lunches and are great for meals for all four of us or just one or two if others are out.
Whenever I made a batch of beans, chickpeas, or marinara sauce, I always make lots of extra because these sorts of staples can make quick and easy meals a reality. Beans can become tacos, burritos, or nachos in under 15 minutes. Chickpeas can bulk up a quick pasta or turn a grain salad into a full meal. Marinara can be used for a speedy pasta or as pizza sauce—just defrost the sauce and assemble.
Do you stock your freezer with fall-back meals? What are some of your favorites?