Cooking in Bulk: Recipes to Freeze for Later

Cooking in Bulk: Recipes to Freeze for Later

Fill up your freezer with one-dish meals that aren’t casseroles. Here are five recipes to make now and dig into later.

Whole-Wheat Buttermilk Pancakes


During the week, your mornings are hectic; on weekends, your mornings are meant for being lazy. Your saving grace, no matter the day, is a premade batch of this buttermilk pancake batter. Don’t forget that pancakes make a great dinner, too!

Vegetable Enchiladas


At the center of this hearty dish is a no-cook filling—it’s just black beans, cheese, spinach, corn, scallions, and seasoning. Add a can’t-mess-this-up sauce and you’ve got one of Martha’s easiest dinner recipes ever. Her other freezer-friendly meals are just as great.

Macaroni and Many Cheeses


In addition to serving eight and being a cinch to prep, this freezer meal recipe from Kitchen Daily allows you the freedom to use your favorite cheeses. Their spot-on suggestion: a blend of Mimolette aged Gouda and Vella dry jack. Bust it out for a night of easy, cheesy indulgence.

Pepperoni Pizza Puffs


These mini pizzas are made in a 24-cup muffin tin and then tossed in the freezer. You can use store-bought pizza sauce or make your own version. Think Bagel Bites—but a million times healthier and tastier.

Apple Pie

apple pie

Freezer meals don’t end with dinner! You can store away certain desserts for up to two months. Pull out this classic apple pie from Good Cheap Eats during holiday meals and other special occasions where the crowd expects a sweet treat but you don’t have the time to make it.

Nothing ruins a week’s work of cooking quite like a broken freezer, either. Make sure your major appliances are covered against breakdowns, power surges and defects with a product protection plan from SIMPLR.

There are 8 comments for this article
  1. Anita Halt at 7:14 pm

    Thank you! I have to cook in between chemo treatments on my good days. Your freezer recipes popped up on Google. Just exactly what I was looking for!

    • Petra Posta at 10:10 pm

      re: veggies in lasagna – peeled sliced eggplant, sliced zucchini, and mushrooms along with all of them. I would recommend pre cooking them before layering in a lasagna as they won’t cook enough during regular baking time. A good pan sautee in a tiny amount of oil is usually enough.

  2. maggie at 3:09 pm

    When my children were younger use to make twice as much and freeze the other half in portion sizes for later, fix meals with them.

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