I remember when my parents decided to buy a stand-alone freezer. They rolled the enormous ice box into our garage, and my sister and I promptly began listing all the ice cream flavors we’d like to stuff inside. My parents had other ideas.
The new freezer was to be a savory-food-only zone—a place to stash my mom’s big batches of crawfish étouffée and gumbo, my dad’s steaks and stews. No more cramming containers into our fridge’s little drawer. It marked a new era, an Ice Age of freezer-friendly meals to pull out and thaw on busy weeknights.
Now, I don’t have space for an extra freezer in my tiny New York apartment (heck, I’m thankful my kitchen is big enough for a dishwasher), but that hasn’t stopped me from following in my parents’ footsteps. I like to make soups and sauces and trays of baked pastas during free weekends for effortless meals in the weeks to come. Below, I’ve gathered 14 recipes that freeze super well and make weeknight dinners a cinch. Check them out and stock up.
Bake this hearty sausage pasta straight from the freezer. Warm it up at 350°F (covered in foil) for 30 minutes or so, then turn up the heat, uncover it, and bake for another 5 to 10 minutes to brown the top.
Nothing beats crispy, homemade chicken fingers. After breading the chicken (but before baking), place onto a parchment-lined baking sheet and into the freezer. Freeze until frozen, then place into a freezer bag. When ready to cook, arrange on a baking rack set on a baking sheet, drizzle with oil, and bake at 425°F for about 25 minutes, or until cooked through.
According to resident Genius Kristen Miglore, “dumplings have a nasty reputation of being time-consuming, but Tashie’s simplified version of her dad’s recipe is quick to put together and incredibly flavorful—from the well-seasoned filling to the kicky but balanced dipping sauce.” What are you waiting for?
Manicotti are the weekend project you didn’t know you were looking for. Freeze them unbaked, then thaw in refrigerator the night before you want to eat.
What are your favorite freezer-friendly foods? Share 'em all in the comments!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).