15 Dinner Recipes That Freeze Beautifully For Future Meals

Freezer-friendly dinner recipes enhance convenience and guarantee meals are ready to enjoy later. Options like Chicken Enchiladas, Beef and Broccoli Stir-Fry, and Vegetable Lasagna offer delicious variety. Other great choices include creamy Chicken and Rice Casserole, Turkey Meatballs in Marinara Sauce, and comforting Shrimp and Grits Casserole. Chicken Pot Pie and Stuffed Cabbage Rolls are also perfect for freezing. With recipes that make meal prep a breeze, many exciting options await to discover.

Chicken Enchiladas

Chicken enchiladas are a delicious and versatile Mexican dish, perfect for families and meal prep enthusiasts. These enchiladas are filled with a flavorful chicken mixture and smothered in mouthwatering enchilada sauce, making them a favorite among both kids and adults.

Plus, they can be made in advance and frozen, making weeknight dinners a breeze. The preparation time for this dish is around 25 minutes, followed by a baking time of 30 minutes.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 cup enchilada sauce (store-bought or homemade)
• 8 small flour or corn tortillas
• 1/2 cup diced onion
• 1 can (4 oz) chopped green chilies (optional)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)
• Sour cream, for serving (optional)

Cooking Steps:

1. Preheat your oven to 350°F (175°C).
2. In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
3. In a large bowl, combine the shredded chicken, sautéed onions, green chilies (if using), cumin, garlic powder, salt, and pepper. Mix thoroughly.
4. Spread a small amount of enchilada sauce in the bottom of a 9×13 inch baking dish.
5. To assemble the enchiladas, place a portion of the chicken mixture (about 1/4 cup) in the center of each tortilla. Roll each tortilla tightly and place seam-side down in the baking dish.
6. Once all tortillas are filled and in the dish, pour the remaining enchilada sauce over the top, ensuring all tortillas are well-covered. Sprinkle the shredded cheese over the sauce.
7. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
8. Let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro and serve with sour cream, if desired.

Variations and Tips:

• For a spicy kick, consider adding jalapeños or using a spicy enchilada sauce.
• You can substitute the shredded chicken with other proteins, such as ground turkey, beef, or sautéed vegetables for a vegetarian option.
• To freeze, allow the enchiladas to cool completely before covering them tightly with plastic wrap and aluminum foil. They can be frozen for up to three months. To reheat, bake from frozen at 350°F for about 45 minutes or until heated through.
• Feel free to customize the fillings with black beans, corn, or other vegetables to suit your taste.

Beef and Broccoli Stir-Fry

Beef and broccoli stir-fry is a classic Asian-inspired dish that combines tender beef slices and vibrant broccoli florets in a savory sauce. This quick and satisfying recipe is ideal for busy weeknights, as it can be prepared in just 30 minutes and is perfect for feeding a family or meal prepping for freezing.

The dish is not only delicious but also packed with nutrients, making it a favorite among both adults and kids alike.

Ingredients:

• 1 pound beef sirloin or flank steak, thinly sliced
• 3 cups broccoli florets
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce (optional)
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Cooked rice or noodles for serving

Cooking Steps:

1. In a small bowl, mix the soy sauce, oyster sauce, cornstarch, and sesame oil. Set aside.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the sliced beef, season with salt and pepper, and stir-fry for about 2-3 minutes until browned. Remove the beef from the pan and set aside.
3. In the same skillet, add the remaining tablespoon of oil, then add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
4. Add the broccoli florets and stir-fry for another 3-4 minutes until the broccoli is bright green and just tender.
5. Return the beef to the skillet and pour the sauce over the mixture. Stir well to combine all the ingredients and cook for an additional 2 minutes or until heated through and the sauce thickens.
6. Serve hot over cooked rice or noodles.

Variations and Tips:

• For added color and nutrition, feel free to include other vegetables like bell peppers, snow peas, or carrots.
• If you prefer a spicier kick, add red pepper flakes or a splash of sriracha to the sauce.
• For a vegetarian version, substitute the beef with tofu or tempeh.
• This dish freezes well. Allow it to cool completely before portioning it into airtight containers for freezing. When ready to eat, simply reheat it in a skillet or microwave until warmed through.

Vegetable Lasagna

Vegetable Lasagna

Vegetable lasagna is a delightful and hearty dish that layers pasta, vegetables, and cheese, making it an ideal option for vegetarians and anyone looking to add more plant-based meals to their diet. Packed with nutrients and flavor, this lasagna is perfect for family dinners or meal prepping. With a preparation time of about 30 minutes and a bake time of around 45 minutes, it’s an excellent choice for freezing and enjoying later.

Ingredients:

• 9 lasagna noodles
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 zucchinis, sliced
• 1 cup spinach, chopped
• 1 cup mushrooms, sliced
• 1 jar (24 oz) marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
4. Stir in minced garlic, bell pepper, and sliced mushrooms; cook for another 5 minutes until softened.
5. Add the zucchini and chopped spinach to the skillet. Sauté until the spinach is wilted and the zucchini is tender. Season with oregano, basil, salt, and pepper.
6. In a large baking dish, spread a thin layer of marinara sauce on the bottom. Layer 3 lasagna noodles over the sauce.
7. Spread half of the ricotta cheese over the noodles, followed by half of the sautéed vegetable mixture, and a third of the mozzarella cheese. Repeat the layering process with 3 more noodles, the remaining ricotta, vegetables, and another layer of marinara sauce.
8. Top with the final layer of noodles, the remaining marinara sauce, and sprinkle the rest of the mozzarella and Parmesan cheese on top.
9. Cover the lasagna with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
10. Allow the lasagna to cool for about 10-15 minutes before slicing and serving.

Variations and Tips:

• Feel free to experiment with different vegetables, such as eggplant, broccoli, or kale, depending on your preference or what you have on hand.
• For extra flavor, you can add fresh herbs like parsley or thyme.
• If you want to make it dairy-free, substitute ricotta and mozzarella with vegan cheese options.
• To freeze, let the lasagna cool completely, cover it tightly with foil or plastic wrap, and store it in the freezer for up to 3 months. When ready to serve, bake from frozen, covered, for 1 hour, then uncover and bake for another 15-20 minutes until heated through.

Creamy Chicken and Rice Casserole

Creamy Chicken and Rice Casserole is a comforting and hearty dish that’s perfect for family dinners or meal prepping for the week ahead. This dish combines tender chicken, creamy sauce, and fluffy rice into a delightful one-pan meal that can be made in under 15 minutes of prep time, with a baking time of about 45 minutes.

It’s a great option for busy weeknights or when you are expecting guests, as it can easily be portioned and frozen for later use.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup uncooked white rice
• 1 can (10.5 oz) cream of chicken soup
• 2 cups chicken broth
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil (optional)
• Fresh parsley for garnish (optional)

Cooking Steps:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the cooked chicken, uncooked rice, cream of chicken soup, chicken broth, frozen mixed vegetables, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
3. Transfer the mixture into a greased 9×13-inch baking dish, spreading it out evenly. Sprinkle the shredded cheddar cheese on top.
4. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
5. After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the rice is fully cooked and fluffy, and the cheese is melted and bubbly.
6. Let the casserole sit for about 5 minutes before serving. Garnish with fresh parsley if desired.

Variations and Tips:

• For a bit of kick, add a teaspoon of paprika or red pepper flakes to the mixture.
• Substitute the mixed vegetables with your favorite veggies, like broccoli or bell peppers.
• To make the casserole healthier, consider using brown rice or substituting the cream of chicken soup with a homemade or low-fat version.
• If freezing, allow the casserole to cool completely after baking, then cover tightly with plastic wrap and aluminum foil. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and bake at 350°F until heated through.
• Serve with a side salad or some crusty bread to round out the meal.

Turkey Meatballs in Marinara Sauce

Turkey meatballs in marinara sauce is a wholesome and delicious dish that pairs perfectly with pasta or can be served on its own for a hearty meal. These meatballs are made with lean turkey, making them a healthier alternative to traditional beef meatballs, while still providing tons of flavor.

They are great for families or meal prep enthusiasts and can be prepared in just about 30 minutes. Perfect for freezing, these meatballs can be stored for later use, making them a convenient option for busy weeknights.

Ingredients:

• 1 pound ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon Italian seasoning
• 1 egg
• 3 cups marinara sauce (store-bought or homemade)
• Olive oil (for frying)

Cooking Instructions:

1. In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, parsley, garlic, salt, pepper, Italian seasoning, and egg. Mix until just combined, being careful not to overwork the meat.
2. Form the mixture into meatballs, about 1 to 1.5 inches in diameter.
3. In a large skillet, heat olive oil over medium heat. Once hot, add the meatballs, cooking in batches if necessary to avoid overcrowding. Brown on all sides, about 8-10 minutes.
4. Once browned, remove meatballs from the skillet and set aside.
5. In the same skillet, pour in the marinara sauce and bring to a simmer. Carefully add the meatballs back into the sauce.
6. Cover the skillet and simmer for an additional 10-15 minutes, until the meatballs are cooked through (internal temperature should reach 165°F).
7. Once done, serve hot, or cool completely before freezing for later use.

Variations:

• Add Spices: Feel free to add red pepper flakes for a spicy kick or fresh herbs like basil for extra flavor.
• Cheese Stuffed Meatballs: Insert a small cube of mozzarella cheese in the center of each meatball before cooking for a melty surprise.
• Baked Meatballs: Instead of frying, you can bake the meatballs at 400°F (200°C) on a parchment-lined baking sheet for about 20 minutes.

Tips:

• For freezing, make sure to let the meatballs cool completely in the sauce before placing them in an airtight container or freezer bag. Label with the date and use within 3 months for best flavor.
• To reheat frozen meatballs, simply thaw them in the refrigerator overnight and warm in a skillet, or reheat directly from frozen on medium-low heat until warmed through. You can also microwave them for quick reheating.

Slow Cooker Beef Stew

Slow cooker beef stew is a comforting and hearty dish that’s perfect for chilly evenings or for feeding a crowd. This flavorful stew combines tender chunks of beef, wholesome vegetables, and a rich, savory broth, making it ideal for families or anyone looking for a satisfying meal.

With a prep time of about 20 minutes and the slow cooker doing the bulk of the work, you can set it and forget it, resulting in a deliciously cooked meal ready when you are.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 4 medium carrots, sliced
• 3 medium potatoes, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 tablespoon tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 2 tablespoons olive oil (for browning beef)
• Optional: 1 cup frozen peas (added at the end)

Cooking Steps:

1. Brown the Beef: In a large skillet, heat olive oil over medium-high heat. Add the beef cubes in batches, browning them on all sides. This step adds depth of flavor to the stew.
2. Prepare the Slow Cooker: Transfer the browned beef to the slow cooker. Add the carrots, potatoes, onion, and garlic.
3. Mix the Broth: In a separate bowl, combine the beef broth, tomato paste, bay leaves, thyme, rosemary, salt, and pepper. Stir until the tomato paste is dissolved.
4. Combine Ingredients: Pour the broth mixture over the beef and vegetables in the slow cooker. Make sure everything is evenly distributed.
5. Cook: Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender. If you’re adding frozen peas, stir them in during the last 30 minutes of cooking.
6. Final Adjustments: Remove bay leaves before serving. Taste the stew and adjust seasoning with more salt and pepper if needed.

Variations and Tips:

• For a richer flavor, consider adding a splash of red wine to the broth mixture.
• Feel free to substitute any vegetables you like; mushrooms, parsnips, or celery can be great additions.
• To thicken the stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry, and stir it into the stew during the last hour of cooking.
• This stew freezes excellently; let it cool completely before transferring to airtight containers. When ready to eat, thaw overnight in the fridge and reheat slowly on the stove.

Vegetable Fried Rice

Vegetable Fried Rice is a quick and versatile dish that brings together an assortment of colorful veggies and fluffy rice, all sautéed to perfection and infused with delicious flavors.

This dish is ideal for busy weeknight dinners, meal prepping, or as a tasty side for any Asian-inspired meal. With a prep time of just 10 minutes and a cooking time of about 15 minutes, you can whip up this delightful dish in under half an hour, making it perfect for families, individuals, or anyone looking for a nutritious meal that freezes well.

Ingredients:

• 3 cups of cooked rice (preferably day-old)
• 2 tablespoons of vegetable oil
• 1 cup of mixed vegetables (carrots, peas, bell peppers, corn)
• 2 green onions, sliced
• 2 garlic cloves, minced
• 1 tablespoon of soy sauce
• 1 teaspoon of sesame oil
• Salt and pepper to taste
• Optional: 1 tablespoon of frozen edamame or other preferred vegetables

Cooking Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Toss in the mixed vegetables and stir-fry for 3-4 minutes until they are tender but still crisp.
4. Push the vegetables to one side of the skillet. Add the cooked rice to the other side, breaking up any clumps with a spatula.
5. Drizzle soy sauce and sesame oil over the rice. Mix everything together, incorporating the vegetables, and cook for an additional 2-3 minutes until the rice is heated through.
6. Season with salt, pepper, and sliced green onions before serving.

Variations and Tips:

• Protein Additions: For added protein, consider including scrambled eggs, tofu, or pre-cooked chicken/shrimp.
• Sauce Options: Experiment by adding hoisin sauce, oyster sauce, or chili paste for a different flavor profile.
• Freezing: Allow the fried rice to cool completely before portioning it into airtight freezer-safe containers. It can be frozen for up to 3 months. To reheat, simply thaw overnight in the refrigerator and microwave until heated through.
• Day-Old Rice: Using day-old rice works best as it’s drier and helps prevent the dish from becoming mushy. If using fresh rice, let it cool and spread it out on a baking sheet for a few minutes before using.
• Veggie Variations: Feel free to switch out any vegetables based on what’s in season or your preference, such as zucchini, broccoli, or snap peas.

Enjoy your homemade Vegetable Fried Rice as a nutritious meal that’s perfect for reheating!

Baked Ziti With Sausage

Baked Ziti with Sausage is a comforting Italian-American casserole that combines hearty pasta, savory sausage, rich marinara sauce, and melted cheese, creating a delicious meal perfect for families, gatherings, or meal prepping.

This dish is ideal for anyone seeking a filling and flavorful dinner option that can be frozen for later use. Prep time is approximately 15 minutes, with a total cooking time of around 45 minutes, making it a great option for both busy weeknights and relaxed weekends.

Ingredients:

• 12 ounces ziti pasta
• 1 pound Italian sausage (mild or spicy, casings removed)
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh basil leaves (optional, for garnish)

Cooking Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the ziti pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
3. In a large skillet over medium heat, crumble and cook the Italian sausage until it is browned and cooked through, about 5-7 minutes. Drain excess grease if necessary.
4. Stir in the marinara sauce, Italian seasoning, garlic powder, salt, and pepper into the skillet with the sausage. Allow the mixture to simmer for 5 minutes.
5. In a large mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese. Mix until well combined.
6. In a large baking dish, combine the cooked ziti with the sausage and marinara mixture. Layer half of the pasta mixture in the dish, followed by dollops of the ricotta cheese mixture. Layer the remaining pasta mixture on top.
7. Sprinkle the remaining mozzarella and Parmesan cheese over the top of the casserole.
8. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
9. Remove from the oven and let it cool for 5-10 minutes before serving. Garnish with fresh basil if desired.

Variations and Tips:

• Add Vegetables: Mix in cooked spinach, mushrooms, or bell peppers for added flavor and nutrition.
• Swap the Meat: Substitute ground beef, turkey, or even plant-based sausage if desired.
• Make it Spicy: Add crushed red pepper flakes to the sausage mixture for a little heat.
• Freezing Instructions: To freeze, allow the baked ziti to cool completely, then cover tightly with plastic wrap and foil. It can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 375°F (190°C) until heated through, about 30-40 minutes.
• Serving Suggestions: Serve with garlic bread and a fresh side salad for a complete meal.

Chili Con Carne

Chili con carne is a hearty and flavorful dish that combines ground beef with beans, tomatoes, and a mix of spices, making it perfect for cold nights or casual gatherings with friends and family.

This dish is ideal for those who love a bit of heat and a robust meal, and it can be easily doubled or tripled for gatherings or meal prepping. The preparation time is around 15 minutes, with a cooking time of about 1 hour, making it an efficient choice for a satisfying dinner.

Ingredients:

• 1 lb ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• Salt and pepper, to taste
• 1 cup beef broth (or more for desired consistency)
• Optional toppings: shredded cheese, sour cream, chopped green onions, fresh cilantro

Cooking Steps:

1. In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it up with a spoon as it cooks. Drain any excess fat if necessary.
2. Add the chopped onion, bell pepper, and garlic, and sauté for about 5 minutes or until the vegetables are softened.
3. Stir in the diced tomatoes (with their juices), kidney beans, black beans, chili powder, cumin, paprika, oregano, salt, and pepper. Mix well.
4. Pour in the beef broth and bring the mixture to a simmer.
5. Reduce the heat to low, cover, and let it cook for 30-45 minutes, stirring occasionally. Adjust the seasoning and broth for desired consistency.
6. Serve hot with optional toppings such as shredded cheese, sour cream, green onions, or cilantro.

Variations and Tips:

• For a spicier chili, consider adding chopped jalapeños or a dash of hot sauce.
• Substitute ground turkey or chicken for a lighter option.
• You can use canned chili beans for added flavor and consistency.
• To make a vegetarian version, omit the meat and replace it with additional beans, lentils, or mushrooms.
• Chili con carne freezes beautifully, so make a big batch and divide it into portions for easy reheating during busy days. Just allow it to cool completely before transferring to freezer-safe containers.

Spinach and Cheese Stuffed Peppers

Spinach and Cheese Stuffed Peppers are a wholesome and delicious dish that combines vibrant bell peppers filled with a savory mixture of spinach, cheese, and spices. This dish is ideal for families looking for a nutritious meal or for anyone seeking to incorporate more vegetables into their diet.

Perfect for a weeknight dinner, the preparation time is around 15 minutes, with a baking time of approximately 25-30 minutes, making it a quick and convenient option for freezing and reheating later.

Ingredients:

• 4 large bell peppers (any color)
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Olive oil (for drizzling)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Arrange them upright in a baking dish.
3. In a large mixing bowl, combine the chopped spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, breadcrumbs, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
4. Spoon the cheese and spinach mixture into each bell pepper, packing it down slightly to guarantee it’s full.
5. Drizzle a little olive oil over the stuffed peppers before placing them in the preheated oven.
6. Bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.
7. Allow the peppers to cool for a few minutes before serving.

Variations and Tips:

• For a meatier option, add cooked ground chicken or turkey to the filling mixture.
• You can use cooked quinoa or rice instead of breadcrumbs for a gluten-free version.
• Consider adding other vegetables, such as minced zucchini or mushrooms, for extra flavor and texture.
• To freeze, let the stuffed peppers cool completely, then wrap them tightly in plastic wrap or foil and place them in a freezer-safe container. They can be frozen for up to three months; reheat in the oven at 350°F (175°C) until heated through.

Turkey and Sweet Potato Chili

Turkey and Sweet Potato Chili is a hearty and nutritious dish perfect for family dinners or meal prep for the week. This chili is a great option for those looking to incorporate lean protein and vegetables into their meals.

With a preparation time of around 15 minutes and a cooking time of approximately 30 minutes, it’s both quick and satisfying. Not only is it delicious, but it also freezes well, making it an ideal candidate for batch cooking.

Ingredients:

• 1 pound ground turkey
• 1 large sweet potato, peeled and diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• Optional toppings: avocado, cilantro, sour cream, cheese

Cooking Steps:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent.
2. Add the ground turkey to the pot, breaking it apart with a wooden spoon. Cook until browned and fully cooked through.
3. Stir in the diced sweet potato, black beans, diced tomatoes (with juices), chicken broth, chili powder, cumin, smoked paprika, and season with salt and pepper.
4. Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for about 20-25 minutes, or until the sweet potatoes are tender.
5. Taste and adjust seasonings if necessary. Once ready, serve hot and garnish with your choice of toppings.

Variations and Tips:

• For a spicier kick, add diced jalapeños or crushed red pepper flakes.
• Substitute ground turkey with lean ground beef or chicken if preferred.
• For a vegetarian version, omit the meat and add more beans or lentils.
• This chili can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. When freezing, be sure to leave some space at the top of the container, as the chili will expand when frozen.
• Reheat on the stovetop or in the microwave, adding a splash of broth if it thickens too much.

Shrimp and Grits Casserole

Shrimp and Grits Casserole is a comforting and savory dish that combines the rich flavors of shrimp with creamy, cheesy grits. This casserole is perfect for family dinners or gatherings, making it both a crowd-pleaser and an ideal option for meal prep. It takes about 45 minutes to prepare and an additional 30 minutes to bake, allowing you to serve an impressive, hearty meal that can also be frozen for later enjoyment.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 cup grit (stone-ground preferred)
• 4 cups chicken or vegetable broth
• 1 cup shredded sharp cheddar cheese
• 1/2 cup milk
• 1/4 cup cream cheese, softened
• 1/4 cup green onions, chopped
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup breadcrumbs (optional for topping)

Cooking Steps:

1. Prepare the Grits: In a large pot, bring the chicken or vegetable broth to a boil. Gradually whisk in the grits, reduce heat to low and let simmer for about 20-25 minutes, or until the grits are thick and tender. Stir occasionally to prevent sticking.
2. Cook the Shrimp: In a skillet, heat olive oil over medium heat. Add shrimp, garlic powder, paprika, salt, and pepper. Sauté for about 3-4 minutes or until shrimp are cooked through. Remove from heat and set aside.
3. Combine Ingredients: Once the grits are cooked, stir in the cheddar cheese, milk, and cream cheese until it’s creamy and smooth. Then fold in the sautéed shrimp and green onions.
4. Assemble the Casserole: Preheat your oven to 350°F (175°C). Pour the shrimp and grits mixture into a greased 9×13-inch baking dish. If desired, sprinkle breadcrumbs on top for a crunchy finish.
5. Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, until the top is golden and the casserole is heated through.
6. Serve: Allow the casserole to cool for a few minutes before serving to let it set. Garnish with additional green onions if desired.

Variations and Tips:

• For added spice, consider adding diced jalapeños or a splash of hot sauce to the shrimp mixture.
• You can substitute or add vegetables like spinach, bell peppers, or tomatoes for extra flavor and nutrition.
• This casserole freezes well! Allow it to cool completely before covering it tightly with foil or plastic wrap and placing it in the freezer. To reheat, bake frozen for about 60 minutes at 350°F, or until heated through.
• Feel free to experiment with different types of cheese, such as pepper jack for a spicy kick or Italian blend for a different flavor profile.
• For a lighter version, substitute half-and-half for cream cheese and use a blend of low-fat cheese options.

Chicken Pot Pie

Chicken Pot Pie is a classic comfort food that features a savory filling of tender chicken, vegetables, and creamy sauce, all encased in a flaky pie crust. This dish is perfect for families or anyone looking to enjoy a hearty meal, and it’s ideal for freezing—the flavors meld beautifully after being frozen and reheated.

You can expect about 30 minutes of preparation time, plus an additional 45 minutes of cooking time.

Ingredients:

• 2 cups cooked chicken, shredded or diced
• 1 cup frozen mixed vegetables (carrots, peas, corn, green beans)
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 ¾ cups chicken broth
• 2/3 cup milk
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 pre-made pie crust (top and bottom)
• 1 egg (for egg wash, optional)

Cooking Steps:

1. Preheat Your Oven: Preheat your oven to 425°F (220°C).
2. Make the Filling: In a large saucepan over medium heat, melt the butter. Once melted, stir in the flour to create a roux, cooking for about 1-2 minutes. Gradually whisk in the chicken broth and milk, stirring constantly, until the mixture thickens.
3. Add Seasonings and Chicken: Stir in the onion powder, garlic powder, salt, and pepper. Remove from heat and mix in the cooked chicken and frozen vegetables until well combined.
4. Assemble the Pie: Roll out the bottom pie crust and fit it into a pie pan. Pour the chicken mixture into the crust. Roll out the second pie crust and place it over the filling. Seal the edges by crimping with your fingers or a fork. Cut a few slits in the top crust to allow steam to escape.
5. Optional Egg Wash: If desired, whisk the egg and brush it over the top crust for a shiny finish.
6. Bake: Place the pot pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown. If the edges brown too quickly, cover them with aluminum foil.
7. Cool and Freeze: Allow the pie to cool completely before slicing. Once cooled, you can freeze it whole or cut it into individual servings. Wrap tightly in plastic wrap or aluminum foil, or place it in an airtight container.

Variations and Tips:

• Vegetarian Option: Substitute the chicken with cooked mushrooms and use vegetable broth for a vegetarian pot pie.
• Add Herbs: Fresh or dried herbs such as thyme, rosemary, or parsley can be added for additional flavor.
• Freezing Tips: When freezing, it’s best to prepare the pie up until the baking step. Freeze before baking; when ready to eat, bake from frozen for about 1 hour at 425°F (220°C).
• Make Ahead: Prepare individual pot pies in ramekins for quick weeknight dinners—just adjust the cooking time accordingly.

Enjoy the warmth and comfort of Chicken Pot Pie any night of the week!

Stuffed Cabbage Rolls

Stuffed cabbage rolls are a hearty and comforting dish that features tender cabbage leaves wrapped around a flavorful mixture of ground meat, rice, and spices. This dish is perfect for families or anyone looking for a satisfying meal that can be made in advance and frozen for later.

Prepare to spend about 45 minutes for prep and 1 hour for cooking, making it a great choice for a cozy dinner or to freeze for future meals.

Ingredients:

• 1 large head of green cabbage
• 1 lb ground beef (or ground turkey)
• 1 cup cooked white rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. Prepare the Cabbage: Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage head and place the whole head into the boiling water. Blanch for about 5-8 minutes, then remove and allow to cool.

Gently peel off 12-15 leaves, setting them aside to cool completely.

2. Make the Filling: In a large skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, sautéing until translucent. In a mixing bowl, combine cooked rice, sautéed onions, garlic, ground beef, Worcestershire sauce, oregano, paprika, salt, and pepper.

Mix until well combined.

3. Assemble the Rolls: Take one cabbage leaf and place 2-3 tablespoons of the meat mixture at the base of the leaf. Roll up tightly, tucking in the sides as you go, to secure the filling.

Repeat with remaining leaves and filling.

4. Prepare the Sauce: In a separate bowl, mix the tomato sauce and diced tomatoes. Spread a thin layer of this sauce on the bottom of a 9×13 inch baking dish.

5. Place the Rolls: Lay the stuffed cabbage rolls seam-side down in the dish, tightly packing them together. Pour the remaining sauce over the top.

6. Bake: Preheat your oven to 350°F (175°C). Cover the dish with aluminum foil and bake for 45-60 minutes, or until the cabbage is tender and the filling is cooked through.

7. Serve: Remove from the oven and let sit for a few minutes before serving. Garnish with fresh parsley if desired.

Variations and Tips:

• Meat Alternative: Substitute ground beef with ground turkey, chicken, or even plant-based meat for a lighter or vegetarian option.
• Rice Variation: For added flavor, try using brown rice or adding a mix of quinoa.
• Spice it Up: For a little kick, add red pepper flakes or diced jalapeños into the filling mixture.
• Freezing Instructions: Allow the rolls to cool completely before freezing. Place in airtight containers or freezer bags, separating layers with parchment paper to prevent sticking.

They can be frozen for up to 3 months. To reheat, bake from frozen at 350°F (175°C) for about 60-75 minutes or until heated through.

Quinoa and Black Bean Casserole

Quinoa and Black Bean Casserole is a hearty, nutritious dish that’s perfect for meal prepping or feeding a family. Packed with protein and fiber, it serves as a great vegetarian option for those looking to enjoy a wholesome meal.

The casserole has a delightful medley of flavors and textures, making it a favorite among both adults and kids. With a preparation time of around 15 minutes and a cooking time of about 35 minutes, this dish is as easy to make as it is delicious and satisfying.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes (with juices)
• 1 cup corn (fresh, frozen, or canned)
• 1 bell pepper, diced (any color)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or Mexican blend)
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all the liquid has been absorbed.
3. In a large mixing bowl, combine the cooked quinoa, black beans, diced tomatoes, corn, bell pepper, onion, garlic, cumin, chili powder, salt, and pepper. Mix well to combine all ingredients evenly.
4. Transfer the mixture to a greased 9×13 inch baking dish. Spread it out evenly, then sprinkle the shredded cheese on top.
5. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and allow to cool for a few minutes before serving. Garnish with fresh cilantro if desired.

Variations and Tips:

• For added heat, consider adding chopped jalapeños or a pinch of cayenne pepper to the mixture.
• You can substitute the black beans with other beans like pinto or kidney beans, or use a mix of beans for a varied flavor.
• Add cooked chicken or ground turkey for a non-vegetarian version.
• This dish can be assembled ahead of time and stored covered in the refrigerator for 1-2 days before baking.
• To freeze, allow the casserole to cool completely, then wrap tightly in plastic wrap and foil. It can last in the freezer for up to 3 months.

To reheat, thaw in the refrigerator overnight and bake at 375°F (190°C) until heated through.