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A couple of weeks ago, I had a reader request freezer meals. Happy to oblige! Nothing pleases me more to provide inspiration or resources for meals that are easy to prepare and save. After all, cooking shouldn’t be complicated (IMHO).

In this post, I am including my favorite recipes from my site that can be frozen, thawed, and re-heated easily, as well as mouth-watering recipes from around the web.

Which Foods Freeze & Reheat Well?:

In general, plenty of liquid and/or fat and minimal vegetables makes a great freezeable meal. You’re pretty safe with anything that is smothered in tomato sauce, a cream-based sauce or coconut milk sauce.

Take lasagna for instance. It includes sauce, minimal fresh vegetables, and plenty of fat (from the cheese and/or meat). Casseroles, meat-centric soups (hello, chili!!!), curries, and recipes using pantry staples freeze and reheat well without tasting funky.  

Hearty vegetables, like root vegetables, winter squash, onion, and peppers freeze and reheat very well, but less hearty vegetables like cauliflower and zucchini do not.

As an exception to this, recipes that are fairly dry for the most part, such as veggie burgers, meatballs, breaded meats, and/or animal protein burgers are great candidates for freezing to reheat and consume later.

So let’s dive in! Here are my favorite healthy freezer meals from both The Roasted Root and from around the web.

A nutritious and delicious vegetarian meal plan, complete with a shopping list to keep meal prep simple and easy.

 

On this week’s Healthy Vegetarian Meal Plan: Grilled Portobello Mushroom Fajitas, Falafel Burgers with Peperoncini Salsa, Slow Cooker Loaded Baked Sweet Potatoes, Southwest White Bean Veggie Burgers, Greek Chickpea Salad Pitas. Have a great weekend, and enjoy your week’s worth of tasty meatless meals!

Ginger Peanut Chickpea Sliders with Sweet Lime Cashew Cream are loaded with Thai flavors and make for a healthy veggie burger.

Use this Corn Salsa recipe on tacos, salads, or any type of animal protein for a delicious condiment. The sweet, savory, fresh flavors of this simple salsa recipe take any meal to the next level.

40 recipes using pantry ingredients, covering breakfast lunch and dinner. If you have a hefty stock of pantry items but are low in fresh produce, you’ll love these easy nutritious recipes using staples.

 

Many of us keep a hefty stock of pantry items but don’t always have access to fresh produce. Coming from a small mountain town where it can snow non-stop for days, I’m very familiar with pantry cooking. 

When we don’t have control of mother nature, we can make the best of our food situation by whipping up delicious meals using ingredients we always have on hand.

You’d be surprised what you can do with a can of beans. I mean, Double Chocolate Chickpea or Black Bean Brownies, anyone? Suddenly being stuck at home doesn’t seem so bad.

Some of the recipes in this post include ingredients I would consider to be staples. For instance, I personally always have a supply of ground turkey, chicken, and/or sausage in my freezer, and keep bananas, potatoes, carrots, garlic and onion on hand.

If you are fresh out of anything on any of the ingredient lists, feel free to comment below, and I will do my best to provide substitutions! Here are some common substitutions you can employ when in a pinch:

Easy Substitutions:

• Meat: You can always replace meat with rice and beans for a complete protein. If you’re making soup that calls for meat, swap it for black beans and brown rice.
• Potatoes: Most potatoes can be used interchangeably, and butternut squash is a great replacement for potato.
• Carrot: Grated sweet potato, butternut squash, or regular potato can be used to swap out grated carrot.  Carrot and zucchini are interchangeable in baked recipes.
• Sweet Potatoes/Banana: You can often substitute applesauce for mashed sweet potatoes in breads or baked goods using a smaller measurement. For instance, if a recipe calls for 1 cup of mashed sweet potato, use ½ to ⅔ cup applesauce. Mashed banana can be used to replace mashed sweet potato and vice versa in a 1:1 change.
• Tomatoes: If a recipe calls for tomato sauce and you don’t have any on hand, you can blend up diced tomatoes. Similarly, you can often substitute tomato sauce for diced tomatoes if you are fine with a smoother versus chunky texture.
• Nut Butters: Use peanut butter, tahini, almond butter, and cashew butter interchangeably.
• Dried Fruit: Raisins, dried blueberries and cranberries can be used interchangeably. 
• Oil/Butter: Most cooking oils are interchangeable, and butter can almost always be used to replace oil and vice versa. Where I don’t suggest using olive oil is in sweet baked goods, unless you are okay with the olive flavor coming through.
• Dairy-Free Milk: Non-dairy milks such as almond milk, oat milk and coconut milk can be used interchangeably and can often be used to replace cow’s milk.
• Cream: Cream can be replaced with full-fat canned coconut milk.
• Sweeteners: All liquid sweeteners are interchangeable, but be sure to keep a watchful eye on a baked good that uses honey instead of pure maple syrup, as honey burns at a lower temperature.
• Sugar: Coconut sugar + a touch of pure maple syrup can be used to replace brown sugar, and vice versa.
• Eggs: If you don’t have eggs on hand, you can replace 1 egg with ¼ cup of something else. For instance, ½ of a banana, ¼ cup of mashed sweet potato, applesauce, and/or flax or chia eggs. To make 1 flax egg, combine 1 tablespoon of ground flax seed with 3 tablespoons of water and stir well. Allow the mixture to sit and thicken for 10 minutes, then use it as you would a regular egg. 

These easy, nutritious recipes will not only keep you satisfied, they make for fun cooking projects at home! Leave a comment telling me which ones you try, and enjoy!

xo

This week’s Healthy Vegetarian Meal Plan includes Roasted Vegetable Penne, One-Pot Coconut Curry with Sweet Potatoes and Quinoa, Easy Mexican Vegetable Quinoa Casserole, The Yummiest Vegetable Soup, and Beet Veggie Burgers with Herbed Goat Cheese. Have a great weekend, enjoy your meal prep, and let me know if you have questions! xo Sunday Roasted Vegetable Penne from Making Thyme for …

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