40 Freezer-Friendly Recipes

I’m all about freezer-friendly recipes lately. And since all the kids are heading back-to-school and diving headfirst into extracurricular activities, I’m guessing a lot of you are, too. Even if you don’t have kids, who doesn’t want to be able to put dinner on the table with little more effort than pushing a few buttons on the oven or setting something in the refrigerator to defrost? Spend a weekend afternoon prepping some of these dishes, and have easy meals ready to go in the weeks to come! Here are 40 freezer-friendly recipes to get you started:

40

Entrees

Black bean and quinoa enchilada bake via Two Peas and Their Pod

Buffalo chicken taquitos via Healthy. Delicious.

Butternut squash and pork lasagna

Calzones via The Kitchen is My Playground

Chicken, corn and bell pepper enchiladas via An Edible Mosaic

Chicken tinga taquitos

Chipotle ranch chicken taquitos via Confections of a Foodie Bride

Cincinnati chili

Crockpot queso chicken chili via Pinch of Yum

DIY frozen pizza

Dried beans

Mushroomy meat sauce via Or Whatever You Do

Pretzel-crusted chicken fingers via Overtime Cook

Southwestern chicken taquitos

Spinach artichoke lasagna roll-ups via Two Peas and Their Pod

Sweet & spicy root beer pork via Snappy Gourmet

Sweet potato and lime taquitos via Beard and Bonnet

Turkey, mushroom and spinach lasagna via Healthy. Delicious.

Veggie-packed lasagna bolognese

White chicken quinoa chili via How Sweet It Is

Whole wheat freezer pizza dough via Back to her Roots

Zucchini lasagna via Food Faith Fitness

 

Soups, Stews and Chilis

Slow cooker black bean pumpkin chili via Kitchen Treaty

Hearty four-meat chili via The Corner Kitchen

Veggie-loaded chili via Oh My Veggies

 

Breakfasts

Coconut pecan banana bread via Taste, Love and Nourish

Coffee banana smoothie packs via Back to Her Roots

Cornbread waffles

Freezer breakfast burritos via Shutterbean

Fruit butter waffles

Irish cream waffles

Peanut butter banana waffles

Whole wheat strawberry and cream waffles via Food Faith Fitness

Whole wheat pumpkin walnut waffles

 

Snacks & Sides

Chocolate pretzel bites

Cinnamon sugar soft pretzels

Classic soft pretzels

Jalapeño cornbread

Pumpkin soft pretzels

 

PS: Follow my Freezer-Friendly Recipes board on Pinterest for more recipe ideas!

How to Freeze Lasagna

I was brainstorming freezer-friendly meals for a friend the other day. She had a baby recently, and is heading back to work soon. To ease the transition, our friends and I are gifting her several homemade freezer meals that she can simply reheat when she and her husband get home from work. I claimed lasagna almost immediately, as I know it freezes beautifully.

And let’s be honest, reheated lasagna often tastes better than freshly-baked lasagna anyways (there’s actually a lot of food science behind this, which was summarized nicely in an interview on Forbes in 2011).

How to Freeze Lasagna // Savvy Eats

Plus, my favorite bolognese recipe makes enough sauce to fill two lasagnas. So I was able to make one lasagna for Dan and I to eat immediately, and another to freeze for our friends. That’s a win in my book!

You have two container options for freezing your lasagnas:

1. Use a disposable foil lasagna pan. Find them at the grocery store (often in the baking aisle) for $2-3.

2. Line a glass or metal 9” x 13” pan with aluminum foil, allowing several inches of foil to hang over the edges. Wrap the extra foil over the top of the lasagna and stick in the freezer. When the lasagna is frozen through, you can just lift out the foil and use your pan for something else.

I opted for a disposable pan for the lasagna. It feels much sturdier to me, especially if you don’t have a flat surface available in your freezer. It also makes the reheating a little easier. But really, either should work.

Frozen Lasagna How-To on SavvyEat.com

Here’s how to freeze lasagna:

  1. Lightly (very lightly!) grease the bottom and sides of your pan/aluminum foil.
  2. Assemble the lasagna per usual.
  3. Place the pan on a cookie sheet and slide into the freezer. If you are using a glass pan, you may not need a cookie sheet. It is more important for the disposable foil pans, as it will create a flat surface so that your lasagna doesn’t freeze in a bent pan.
  4. For disposable pans: cover the top of the pan with aluminum foil. For a pan lined with foil, fold the foil over the top of the lasagna. Pinch the edges to seal the foil closed.
  5. Label the lasagna. Don’t forget to include the date on which it was assembled, as well as reheating instructions (see below)! Freezer tape or a freezer tape + notecard combo usually works well.
  6. Freeze overnight. If you used a pan lined with foil, you can now lift the foil out and put the pan back into your kitchen rotation.
  7. To reheat the lasagna, defrost in the refrigerator overnight. If you have the lasagna in a foil packet (instead of a disposable pan), transfer the lasagna to a 9” x 13” pan and cover with foil before defrosting. If you used a disposable pan, just stick the entire thing in the refrigerator.
  8. Bake as instructed in the original recipe (though if the lasagna still feels fairly frozen when it goes into the oven, you may need to add 10-15 minutes to the baking time). Don’t forget to remove the labels first!
Lasagna should be good in the freezer for 3-4 months!

Some of my favorite freezer-friendly lasagna recipes are:

Chicken and spinach lasagna via Cookin’ Canuck
Mushroom lasagna via What’s Gaby Cooking
Turkey, mushroom and spinach lasagna via Healthy. Delicious.

PS: How to freeze taquitos and homemade soft pretzels.