Easy freezable recipes

amberweaver97

Hey y'all! I was wondering if anybody had some low cost, freezable recipes for a busy college girl! I'm not picky whatsoever, and I love big flavors! I just really need something to keep me full for a while!

jgnatca

Potatoes and onions don't freeze very well. Chop the onion very fine. Slow cooker bean based chilis and stews are inexpensive and freeze well. Google white chili and black bean and turkey chili. I had a spicy mexican quinoa casserole the other week. My daughter loved it. It called for packaged taco seasoning but I just put in a combination of cumin and chili spices.

RoxieDawn

I cook a lot using the slow cooker such as chili's, soups, spaghetti sauce, lasanga and other things. After I have eaten on that a few days I freeze in individual or two people containers and get another meal or two out of it.

The fall/winter the slow cooker is my friend and I can usually make something and get 8 to 10 servings out it.

I do not really freeze anything else like casseroles or anything like that unless I make individual pot pies or again two people pot pies which a great to go from freezer right to the oven.

RoxieDawn

Here is link I found yesterday to a MFP thread that has been going on for a few years for slow cooker recipes.. there is a lot of stuff in here.. I still have some more to contribute to it.

https://community.myfitnesspal.com/en/discussion/372359/bring-your-crockpot-slow-cooker-recipes/p18

IILikeToMoveItMoveIt

I premash sweet potatoes and then freeze them. I add garlic and butter for a savory side dish. I also buy frozen fish, put it on a plate, add spices and some lemon juice, put another plate on top and microwave it. Frozen brussel sprouts with lemon pepper in a bowl, and steaming them in the microwave is really good too.

Queenmunchy

I like to cook and freeze dishes. To start, pick a one pot meal - stew, chili, curries, or soup (easiest to get the hang of) - cook, cool, portion into individual containers, and freeze. Sauces like marinara, enchilada sauce, or BBQ sauce can be frozen the same way.

You can also freeze things like meatballs, homemade burritos, breakfast sandwiches, nuggets, taquitos, mini-pot pies, stuffed peppers, or mini-meatloves by cooking, cooling, freezing on a baking sheet (flash freeze) then transferring the frozen items into a freezer bag. The baking sheet keeps them from freezing together so you can take out as many or as few as you want to eat at that time.

Casseroles can be frozen for a few hours until semi solid, then cut into portions and you can put the portioned squares into a freezer bag to take out one serving at a time.

Batch/freezer cooking has been my savior. details here. I've done it for about 8 years and I'll never look back. I cook VERY rarely during the week. Occasionally I cook something that isn't freezer friendly - like stuffed zucchini boats - at night after eating dinner so that we can just pop it in the oven the following day.

You can also prep crockpot meals at one time so that you can easily throw them into a crockpot in the morning with no prep like this.

I pretty much make a breakfast frittata/crustless quiche and keep it in the fridge to heat up one piece every morning, then I grab one of my frozen portions of food and I pack it in my lunch bag. Sometimes I make a salad or grab something leftover instead, but at least 3 out of 5 workdays are usually something from my freezer.

We use components of freezer meals (like making pita pizzas with marinara that was pre-cooked), or having zoodles or pasta with meatballs (precooked), or cooking rice to go along with dal (precooked), or putting toppings on chili (precooked), etc so that dinners are easy. I admit that now that I'm no longer a single mother, we tend to eat more meat plus veg (and sometimes starch) meals.

Amerane

Rice freezes very well, so make big batches and package into individual servings then freeze. Super simple way to have a base for anything. I think (cooked) potatoes freeze fine, so boil and mash away. Seconding the recommendation to build meals from staples and components. Variety is easier when you have individual mains plus side dishes to play around with, plus just about any recipe will freeze. For soups, I freeze stock into cubes and pack pack additions like chicken and veggies separately. If you like salads, I make a balsamic beet and chicken salad, so I just add the pre-portioned frozen chicken and beets to the bag and nuke it at work and toss onto fresh salad greens.