Sometimes, cooking just isn’t in the cards on a busy weeknight. We get it! That’s why, in honor of National Frozen Food Month, we’ve compiled this list of freezer-friendly meals. You can still get a delicious meal without chopping, sautéing, and blending the night (or morning) of.
But first, here are some tips and tricks to ensure your freezer meals taste as flavorful as the day you made them!
- Most of the recipes we’ve featured here will need to be fully cooked and then cooled before freezing. Only the tater tot sloppy joe casserole calls for assembly and then popping it in the freezer unbaked.
- The two breakfasts (oatmeal apple bake and spinach feta wraps) don’t need to be thawed overnight before cooking. However, the aforementioned casserole and roasted cauliflower curry will need to be thawed in the fridge, so make sure you move them from the freezer to the fridge before you go to bed (or first thing in the morning).
- Label everything! Use painter’s tape and a marker if you’re using a freezer-safe container. Write down what you made and the date you made it, so you’re never left wondering how old something is.
Some supplies you’ll need for a successful freezer meal prep:
- Wax paper
- Gallon bags
- Freezer-safe airtight containers, like durable glass or silicone
- Marker (for labeling)
Note: If you place a glass dish in the freezer, always remember to thaw it (either in the fridge overnight or to room temperature). Moving a glass dish directly from the freezer to a hot oven can cause it to shatter because of the extreme and sudden temperature change.
OATMEAL APPLE BREAKFAST CAKE
Cake for breakfast? Sign us up! This healthier version features oat flour (which we’ll show you how to prepare), fresh apples, and pure maple syrup as a natural sweetener. That means this cake is refined sugar-, butter-, and flour-free!
Ingredients
- 2 cups rolled oats
- 2 tsp. baking powder
- ¾ tsp. sea salt
- 2 tsp. pumpkin pie spice
- 2 large eggs
- ½ cup avocado oil
- ½ cup unsweetened applesauce
- ½ cup pure maple syrup
- ½ tsp. pure vanilla extract
- 1 large Granny Smith apple, chopped into ¼-inch cubes
Instructions
Preheat oven to 350 degrees F. Line an 8x8-inch square pan with parchment paper.
Add rolled oats to blender or food processor. Blend until oats turn into a fine powder, between 30 seconds and 1 minute.
In a medium bowl, mix dry ingredients: oat flour, baking powder, salt, and pumpkin pie spice until combined.
In a large bowl, mix wet ingredients: eggs, avocado oil, applesauce, maple syrup, and vanilla extract until well-combined.
Pour dry ingredients into wet ingredient mixing bowl. Mix until combined. Stir cubed apples into batter.
Pour batter into prepared pan. Use rubber spatula to spread into an even layer.
Bake for 20-25 minutes, or until top is golden brown. Remove cake from oven and cool completely. Makes 6-8 servings.
Freezing instructions
Once cooled, cut into individual, serving-size squares. Wrap each square in wax paper, then place into freezer-safe bag. When ready to eat, microwave a single slice for 1-2 minutes (or in 30-second intervals) until warm.
BAKED SPINACH FETA WRAP
I generally don’t eat breakfast, but sometimes, on my walk to the office, I’ll inevitably pop into the coffee chain down the street to pick up one of their spinach feta wraps since they’re convenient, delicious, and healthy. This copycat version has the same delicious flavor, and it’s made with simple ingredients.
Ingredients
- Nonstick cooking spray
- 1 tsp. garlic powder
- 1 tsp. onion powder
- Salt and pepper, to taste
- 8 egg whites (or about 1 cup egg whites from a carton)
- ½ cup feta cheese, crumbled
- ½ cup sun-dried tomatoes, chopped
- 2 cups chopped spinach
- 4 Tbsp. cream cheese
- 4 lavash flatbreads
Instructions
Preheat oven to 400 degrees F. Lightly grease 9x13-inch baking dish with nonstick cooking spray.
In a small bowl, mix garlic powder, onion powder, salt, and pepper.
Pour eggs into prepared baking dish. Add spices and stir to combine. Top with feta, sun-dried tomatoes, and spinach. Stir until combined.
Bake for 15-20 minutes, or until eggs are set.
Let cool for about 5 minutes, then cut into 4 equal parts.
To assemble, spread 1 Tbsp. of cream cheese in the center of each lavash flatbread. Place one portion of baked egg mixture on top of cream cheese. Fold both sides long ways, then left and right edges toward the center, wrapping so that filling is fully enclosed.
Place wrap seam-side down in heated pan. Cook for 1-2 minutes on each side until golden. Slice in half. Makes 8 wraps.
Freezing instructions
Let wraps cool completely. Place each wrap into wax paper, then place into large, freezer-safe bag. Freeze up to 3 months. To reheat wraps from frozen, preheat oven to 350 degrees F. Bake for 15-20 minutes, or until heated through.
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ROASTED CAULIFLOWER AND CHICKPEA CURRY
I’ve mentioned before how roasting vegetables is my favorite way to cook them because it brings out the natural sweetness with a crunchy texture. In this curry, roasting the cauliflower before tossing it in the sauce enhances the flavor. It’s a quick, satisfying, and cozy meal that goes perfectly over rice or served with a side of naan.
Tip: Letting the curry cool for at least 5-10 minutes before eating allows the flavors to deepen.
Ingredients
- 1 medium head of cauliflower, chopped into bite-sized florets
- 2 Tbsp. avocado oil, divided
- 1 medium yellow onion, diced
- 2 carrots, grated
- 4 garlic cloves, minced
- 1 tsp. minced ginger
- 1 Tbsp. ground turmeric
- 1 tsp. curry powder
- 1 tsp. ground cumin
- 1 tsp. ground cinnamon
- ½ tsp. sea salt
- 1 13.5-oz. can full fat coconut milk
- 1 15.5-oz. can chickpeas, drained and rinsed
For serving
Cooked rice
Naan
Instructions
Preheat oven to 400 degrees F. Add cauliflower to baking sheet. Drizzle with 1 Tbsp. of avocado oil and mix to combine. Roast for 20-25 minutes, or until cauliflower is tender and slightly charred.
Meanwhile, heat remaining avocado oil in large saucepan over medium-low heat. Once hot, add onion and carrots. Cook on medium heat for about 10 minutes, or until vegetables soften. Stir in garlic and ginger and cook for 30 seconds.
Add turmeric, curry powder, cumin, cinnamon, and sea salt to saucepan. Cook for another 2-3 minutes to let spices toast.
Pour in coconut milk. Add roasted cauliflower and chickpeas. Mix to combine. Bring mixture to a boil, then bring down to a simmer. Let simmer for 5-10 minutes. Serve with rice or naan. Makes 4 servings.
Freezing instructions
Allow curry to cool completely. Store in airtight, freezer-safe containers or freezer bags. Leave some space at the top of the container since liquid will expand. When ready to eat, thaw overnight in the fridge. Reheat on the stovetop over low-medium heat, stirring frequently. If the sauce is too thick, add a splash of water.
TATER TOT SLOPPY JOE CASSEROLE
Sloppy joes bring me back to my elementary school cafeteria, where my friends and I happily enjoyed the sloppy sandwiches, our faces and hands covered in sauce. It really did live up to its name. This casserole captures the essence of the classic sandwich, plus crispy tater tots, with less mess.
Ingredients
- Nonstick cooking spray
- 1 lb. 90% lean ground beef (or ground turkey)
- 1 medium white onion, diced
- 1 medium green bell pepper, chopped
- 4 garlic cloves, minced
- 1 15-oz. can tomato sauce
- 1 Tbsp. Worcestershire sauce
- 1 tsp. yellow mustard
- 1 Tbsp. brown sugar
- ½ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- 2 cups shredded cheddar cheese, divided
- 16 oz. frozen tater tots
Instructions
Preheat oven to 375 degrees F. Lightly spray 9x13-inch freezer-safe baking dish with nonstick cooking spray.
In a large skillet over medium heat, cook ground meat until no longer pink, about 5-10 minutes. Add onion and green bell pepper to skillet. Cook until softened, about 5 minutes. Add garlic and cook for 30 seconds.
Stir in tomato sauce, Worcestershire sauce, yellow mustard, brown sugar, salt, and black pepper. Simmer for 5 minutes.
Spread beef mixture evenly in prepared baking dish. Sprinkle 1 cup of cheddar cheese on top. Arrange frozen tater tots in a single layer over cheese. Bake for about 25-30 minutes, or until tater tots are crispy and golden brown.
Remove casserole from oven. Sprinkle remaining cheese over tater tots. Bake for another 5 minutes until cheese is melted and bubbly. Makes 6 servings.
Freezing instructions
If you’re planning to freeze, let the meat mixture cool. Assemble the casserole (without baking) in a freezer-safe baking dish. Wrap it tightly in foil, then freeze up to 3 months. When ready to bake, thaw overnight in the fridge and bake as directed.
Embrace the chill
From freezer-friendly meals to frozen treats, we have you covered with all kinds of recipes! Try making some of these delicious desserts below:
