Goodbye Stouffers and Swanson. When you’re in the mood for frozen dinners, reach for these amazing meals. They freeze well, reheat beautifully, and please everyone.
Growing up, I begged–begged–my mother to let me eat frozen dinners. All the kids I knew at school devoured their tuna noodle casserole, meatloaf , or fried chicken with the neat-o blueberry cake on a folding tray in front of the TV. Me? I had to sit at our kitchen snack bar that my dad built staring down a plate of octopus stew.
The concept of frozen food was foreign to my mom. She cooked every day, and we ate what she made. Period. And if it was too much food, tubs of Tupperware were shuttled to aunts, uncles, cousins, or my grandparents.
Even to this day, I recall not one meal she made and froze for later.
The One and I, on the other hand, use our chest freezer so much we have to place dumbells from the never-used weight set on the cover to keep it closed.
These 11 easy meals are large enough and hearty enough to freeze so that you and yours can have a lip-smackin’ dinner in the time it takes to for you to mix a cocktail or three, watch an episode of “The White Lotus,” or pick the kids up from soccer practice.
(No octopus included.)
These homemade potato gnocchi are, quite frankly, the best version of this Italian classic that we’ve ever had. They’re made with russet potatoes, flour, egg, and salt and are like little pillows of potato heaven. Four ingredients. Ridiculously easy. Wonderfully inexpensive.
The Pioneer Woman’s lasagna recipe highlights how easy it can be to make a crowd (and kid) pleasing lasagna. No unusual ingredients, just meat, cheese, noodles, and more cheese. It’s doggone delicious.
This is the lasagna I’ve been making for about 10 years. It is, hands-down, my favorite lasagna! It’s always a hit at family gatherings and potlucks.–Jennifer V.
Five stars for this versatile chili recipe! I made a half batch and had 3 packages to freeze after serving for dinner with sweet potato cornbread. I kept it thick and used the masa because I can always add liquid to thin out leftovers. Looking forward to future chili dogs and nachos.–Deb L.
These easy chicken enchiladas, from America’s Test Kitchen, are made right in your toaster oven. Rotisserie chicken, cheese, spices and tomato sauce come together in the quickest and most irresistible way possible.
This butternut squash soup, made easy by blending roasted winter squash with sage and drizzled with heavy cream or crème fraîche, is quick, easy, and healthy. Not to mention delicious. Consider yourself warned.
This butternut squash soup is so simple to make it feels like “cheating,” because it’s so elegant. The roasting of the squash adds a mildly nutty flavor that gently offsets the sweetness of the flesh inside. A great starter for fall menus.–Karis V.
There’s no reason something should be cooked a certain way just because that’s the way it’s usually done. When I think back on all those burgers I formed by hand, slapping ground beef thoughtlessly back and forth, back and forth, I weep with shame. Then I brine pork belly in those hot, bitter tears.
I made these last night they were juicy and not dry! I’m so bad at meatballs but this turned out perfect and I’m not a very good cook. They were so easy and tasty everyone liked them which is hard in this house! I will definitely make them again.–Kathryn T.
Pork tinga, an authentic Mexican dish, is a slowly simmered pork stew made with roasted tomatoes, chipotle chiles, chorizo, and onions. When topped with avocado, sour cream, cilantro, queso fresco, and lime, it’s comfort food at its finest.
Easy-peasy! I do cheat a little with the filling though . . . I use frozen peaches, cherries, etc. instead of fresh because it is soooo much easier to throw together. I make mine small (3 inch pies) so we don’t feel so guilty. I also use the drained peach (or cherry) juice to make the thin icing to top them, along with a 1/4 tsp of almond extract. They are sooo good and freeze extremely well.–Grammasue
This frozen chocolate chip cookie dough ensures that you can have one or a dozen warm cookies, whenever you like. The freezing only adds a few minutes to the original bake time, so it’s almost instant gratification.
What’s the best way to freeze food for long-term storage?
To avoid freezer burn, we recommend storing your food in airtight containers. If this isn’t an option, wrap the food in freezer wrap and then again in foil, making sure none of the food is exposed to air. Resealable bags are also a great option for homemade soups.
How should I thaw my frozen foods?
Many freezer meals need to be thawed prior to cooking. For best results, thaw your meal in the refrigerator overnight. Avoid thawing foods on the counter as it can result in spoilage or bacteria growth.
How long do frozen meals last in the freezer?
If stored in an airtight container or bag, most food can be safely frozen without developing freezer burn for 3 to 6 months.
What are your favorite meals to keep stashed in the freezer for those busy weeknights or lazy weekends? Let us know in a comment below.
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