These four freezer-ready recipes are perfect to prep ahead, then thaw and cook when you're in a pinch. Plus, they're hearty and delicious!
Butter a 9x13-inch baking dish. Tear onion rolls into chunks and place in the bottom of the baking dish. Sprinkle with roasted peppers, cheese, salt, and black pepper. In a large bowl, whisk together eggs, French onion dip, and half-and-half. Evenly pour over the bread and cheese. Cover casserole with foil and seal in an extra-large freezer bag for up to 2 months.
Bake from frozen: Preheat oven to 350 F. Remove casserole dish from bag and place in oven with foil on. Bake 65 minutes, remove foil, and continue another 10 minutes or until strata is puffed and set in the middle. Serve hot.
Divide sausage, onion, green pepper, celery, and chopped Swiss chard ribs between two freezer bags. Stand bag up, remove excess air, seal, and fold over (creating a “roll”).
Divide the next set of ingredients between two new freezer bags: Swiss chard leaves, shrimp, corn, garlic, tomatoes, tomato paste, bouillon, and Creole seasoning. Stand bag up, remove excess air, seal, and fold over (creating a “roll”). Store bags in freezer for up to 2 months.
Take one of each bag out of freezer and place on a plate or hand towel in fridge to thaw a day ahead. When ready to cook, unzip sausage bag and over the sink, lightly drain any accumulated water. In a stockpot over medium heat, sauté sausage mix in a tablespoon of olive oil until vegetables are soft and sausage is seared. Pour second bag of ingredients into stockpot along with a cup of water. Stir, bring to a quick boil, then simmer on low until shrimp is fully cooked. Serve hot.
Note: This recipe makes 8 servings, written to make 2 batches of stew.
In a large skillet over medium heat, sauté onion, red pepper, and carrot in sesame oil. Cook until softened, about 7 minutes. Add ground beef, breaking up the meat as it cooks through. Once browned, add garlic and stir for a minute. Stir in beef broth through cornstarch. Simmer on medium-low 10 minutes, stirring occasionally until thickened. This is when you can serve half for dinner. Let the leftovers cool before transferring to a large resealable freezer bag. Squeeze out excess air, seal, and freeze for up to 3 months.
From frozen: Place bag on a plate or hand towel in fridge to thaw a day ahead. When ready, pour into a medium skillet over medium heat and stir frequently until warmed through. If mixture begins to dry out or stick to the skillet, add a splash of water and continue stirring. Serve on buns with optional toppings.
This is a double recipe; serve half now and freeze half for later!
Mix together first 7 ingredients (peanut butter through garlic powder) in a freezer-safe container. Seal and freeze for up to 3 months. Chicken can be frozen alongside sauce or bought fresh.
Place container of sauce (and chicken, if frozen) on a plate or hand towel in fridge to thaw a day ahead. When ready, preheat oven to 350 F. Slather chicken strips with sauce and lay flat in an even layer in a 9x13-inch baking dish. Bake covered (for a smooth sauce) or uncovered (for a glaze) for 20 to 25 minutes, until chicken is cooked through. Serve sauce and chicken over rice and garnish with peanuts and parsley.
*Natural peanut butter may cause sauce to separate.
