Skip to main content Skip to header navigation

5 Freeze-ahead recipes

Try cooking and freezing these easy, delicious meals to keep on hand and reheat on nights you’re too busy to cook everything from scratch.

Vegetable and bean soup

Oven-fried chicken


  • 6 boneless, skinless chicken breasts
  • 2 eggs, whisked
  • 1 cup breadcrumbs or corn flakes
  • Dried chopped onion
  • Salt and pepper


  1. Preheat oven to 350 degrees F.
  2. Spray non-stick baking sheet with cooking spray.
  3. Sprinkle onion, salt and pepper into breadcrumbs and mix. Note: If you’re using seasoned breadcrumbs, you can skip the extra seasoning.
  4. Dip chicken into eggs.
  5. Dip chicken in breadcrumb mixture on each side to coat.
  6. Bake 5 to 6 minutes per side, turning once.
  7. Let chicken cool, then layer between pieces of waxed paper in a freezer-safe container.

Easy seafood pasta

This recipe from Sue M. in Chicago, Illinois, can be served warm or cold.


  • 1 package rotini pasta
  • 1 jar Alfredo sauce
  • 1 cup frozen peas
  • 1 small can sliced black olives
  • 1/4 teaspoon garlic powder (or more, to taste)
  • 1 teaspoon each oregano and pepper
  • 1 can each cooked shrimp, drained, and imitation crabmeat
  • 1/2 cup grated Parmesan or Romano cheese


  1. Cook pasta per package directions; drain.
  2. In large mixing bowl, combine pasta with Alfredo sauce.
  3. Season with garlic and oregano pepper to taste.
  4. Add seafood, peas and olives, then mix well.
  5. Sprinkle with cheese.
  6. Freeze in 1- to 2-cup portions.



  • 1 pound chicken or beef, sliced into strips
  • 1 yellow or white onion, sliced
  • 1 yellow, green or red bell pepper, sliced
  • Nonstick cooking spray


  1. Coat skillet with cooking spray.
  2. Heat skillet over medium-high heat.
  3. Saute peppers for about 2 minutes or until they reach desired softness.
  4. Remove peppers and put on a plate to cool.
  5. Add beef or chicken to pan; saute for 2 to 3 minutes or until cooked through.
  6. Add cooked meat to pepper plate to cool.
  7. Combine meat and veggies in a large plastic zip freezer bag, then freeze.
  8. To reheat, microwave on high for 7 to 9 minutes or until heated through. Serve with flour tortillas and toppings such as salsa, cheese, guacamole and sour cream.

Baked pasta casserole


  • 1 pound ziti or penne pasta
  • 1 pound ground beef, turkey or vegetarian crumbles
  • 4 cups homemade marinara sauce or 1 (16 ounce) jar prepared marinara sauce
  • Freshly grated Parmesan or Romano cheese


  1. Cook pasta per package directions.
  2. While pasta cooks, saute protein over medium-high heat until cooked through.
  3. Coat a 9 x 13-inch casserole dish with nonstick cooking spray.
  4. Add pasta.
  5. Add 2 cups homemade sauce or 1/2 jar prepared sauce.
  6. Fold in protein.
  7. Add remainder of the sauce.
  8. Cover with cheese, then freeze.

Hearty bean and vegetable soup


  • 4 cups homemade vegetable or chicken stock, or 1 box prepared stock
  • 1 cup each chopped carrots, onions, celery, kale
  • 1 fennel bulb, chopped
  • 2 cloves garlic, chopped
  • 1 can white kidney beans
  • 2 tablespoons olive oil
  • Salt and pepper to taste


  1. Heat olive oil in large saucepan over medium heat.
  2. Add all vegetables and garlic. Saute for 2 to 3 minutes or until soft.
  3. Add stock; bring to light rolling boil.
  4. Add beans, then cook for 3 to 5 minutes.
  5. Season as needed with salt and pepper.
  6. Let soup cool, then freeze in individual portions.

More recipe ideas

4 Last-minute appetizers for tonight’s dinner
Sneaky ways to reuse leftovers
5 Fresh takes on breads and spreads

Leave a Comment

Comments are closed.