These easy bean burgers are SO simple to make! They come together in under 30 minutes. To reheat, bake them at 400☏ for 10-20 minutes, or until fully thawed and heated through. The next time you’re cooking veggie burgers or balls, double the recipe and freeze half for later! Stash the cooked, cooled patties or balls in a freezer-safe container or Ziploc bag, and freeze for up to 3 months. This thick, hearty chili is great on its own…but it’s even better with all the fixings! Pile your bowl with Greek yogurt or vegan sour cream, pickled red onions, jalapeños, cilantro, and/or avocado to take it over the top.
Served with a slice of crusty bread, these lemony white beans are a nourishing, warming, and satisfying meal. It’s fantastic with a side of homemade cornbread or jalapeño cornbread. On a cold night, this smoky, spicy chili will warm you up from the inside out. Tip: I like to freeze individual portions so that I can reheat one for a quick and easy lunch! Place containers in the fridge to thaw overnight or defrost them in the microwave. Then, transfer them to freezer-safe containers and freeze for up to 3 months. To freeze them, fully prepare the recipes and allow them to cool to room temperature. These easy freezer meals are a staple in our house throughout the fall and winter. They come out perfect! Chili and Bean Freezer Meals Then, I bake them, covered, for 30 minutes, or until they’re fully heated through. I still fully assemble the shells before freezing, but instead of baking them from frozen, I transfer them to the fridge to thaw overnight, or for at least 10 hours, before I bake them. Heads up: the method I use for reheating these stuffed shells is a little different from the one I use for the other recipes in this section. Serve them with sliced avocado, cilantro, and a big squeeze of lime juice on top!ĭollops of lemony ricotta create a delicious creamy layer in the center of this spinach baked ziti. Roasted butternut squash, scallions, and black beans fill these comforting veggie enchiladas. My philosophy on vegetarian lasagna? The more veggies, the merrier! Roasted mushrooms, fennel, onions, carrots, zucchini, tomatoes, and leeks pack this recipe with exciting textures and flavors. Then, if the dish you’re making has a layer of cheese on top, uncover and bake until the cheese is browned and bubbling. When you want to serve them, bake, covered, at 350☏ for one hour, or until heated through. Tightly cover the baking dish and freeze for up to 3 months. To freeze these recipes, fully assemble them up to the point of baking. They’re comforting, satisfying, and guaranteed to please, whether I’m warming them for a crowd or just Jack and me. Trust me, you’ll thank yourself later! 9×13 Freezer Mealsīaked pastas and enchiladas are some of my favorite make-ahead freezer meals. So pick a recipe, make a big batch of it, and save the leftovers for another day. When I have a stash of them on hand, making a delicious, healthy dinner is as simple as heating one up!īelow, you’ll find my favorite freezer meals to make ahead, along with my best tips for storing and reheating them. Stored and reheated the right way, these freezer meals are just as flavorful as they were on the day they were made. These easy meals aren’t store-bought frozen dinners, but the soups, stews, and casseroles that I make ahead and freeze myself. When I want to get a quick, healthy dinner on the table, freezer meals are the first thing I turn to.
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