freeze

4 Cheese Italian Stuffed Shells

Dinner Made Easy with Freezer Meals

Freezing meals is a huge time and money saver for those busy days. Dinner made easy with freezer meals sounds like an easy concept but there are a few secrets to making them easily accessible and tasty. No one wants to wait for something to thaw for hours when you are in a rush only to find bland flavors and soggy textures. This fall with baby on the way I am making sure to have a wide assortment of delicious meals ready to go. You can do this too making those busy school nights easier and not worrying about “what’s for dinner” after a long day. Follow these techniques below for dinner made easy with freezer meals.

Your family size and the type of food will help determine the best way to portion and store items. You want to package things in correct portion sizes for your desired meal. If you are unsure individual portions or portions for two are easiest to thaw quickly and use as many as you need for a particular meal. Remember the smaller the item is the faster it will defrost.

The key to keeping foods fresh and tasting great while frozen is keeping out as much air as possible. If air can move around the food this is what causes food to change flavor, dry out and cause freezer burn destroying the taste and texture.

Essential Dinner Made Easy with Freezer Meals 101:

  • Pack items in small quantities for quick defrosting times;
  • Take meat out of the containers and wrap it individually;
  • Avoid freezer burn by packing airtight, wrap in plastic then foil or use a vacuum sealer;
  • Clearly label, date and include cooking instructions on packages for easy use.

Freezer Meals Extra Secrets:

  • Freeze extra broth and sauces in ice cube trays so you can use just what you need.
  • Freeze extra coffee, juices or pureed fruits and vegetables to add to smoothies.
  • Remove the skin and cut bananas in chunks allow to freeze individually on a parchment lined sheet pan. This way they are easier to defrost faster, measure out for baking, quick additions to smoothies and easy snacks.
  • Make large batches of soup and freeze individual 1-2 servings in plastic freezer bags — lay each flat on a sheet pan so they freeze in sheets, they take up less space and defrost quickly this way.
  • Use foil pans to cut down on dishes.
  • Save your summer herbs by pureeing them with olive oil and freezing in ice cube trays.
  • Keep extra pancakes waffles by allowing to cool then freezing in a single layer. Transfer to freezer bags for up to three months. Reheat in a toaster or in a 350-degree oven on a baking sheet covered with foil for a hot breakfast without the effort and mess.

A few of my family favorites for Dinner Made Easy with Freezer Meals

Try this family-loved favorite 4 Cheese Italian Stuffed Shells.

4 Cheese Italian Stuffed Shells

My family loves stuffed shells. They are perfect for children and adults. We make them by the mega batch getting everyone together for a shell-making party making the work easy and fun. Yes, my sister in-law is drinking wine from a straw in this photo, you see your hands can get a little messy while stuffing.

stuffing shells

(My husband and sister-in-law stuffing shells)

We package the stuffed shells in freezer bags so we can take out enough for one or enough for a party. After we are done making them we divide up the bags and everyone leaves with several dinner made easy meals.

500 shells ready for the freezer

(500 shells ready for the freezer)

Meatballs are another family favorite dinner made easy freezer meal. I also use the same recipe for meatballs and shape it into a meatloaf too. This one recipe can be converted to two completely different meals easily. Serve the meatloaf with mashed potatoes and gravy and meatballs with red sauce and noodles.

Meatballs

Freezer meals can go far beyond just dinner. Don’t forget about breakfast on those busy mornings. I always have some frozen bananas on hand for quick additions to smoothies. They are easily portioned out to make and freeze a few loaves of banana bread.

You can freeze the already baked loaves wrapped tightly in plastic then foil for great flavor and easy on the go breakfast and snacks.

Banana bread, sliced frozen bananas and mashed banana portioned out for easy baking

(Banana bread, sliced frozen bananas and mashed banana portioned out for easy baking)

Banana bread

Get the recipe for this easy Banana bread here.

Classic Apple Pie

Classic Apple Pie

I will never prepare just one apple pie; I always process enough apples for at least 2-3 so I can have homemade pies whenever I need them.

Classic Apple Pie

Apple Pie Filling:

  • 6 cups thinly sliced peeled apple
  • 1 tablespoon lemon juice (optional, if apples lack tartness)
  • 2/3 cup granulated white sugar
  • 2 tablespoons flour
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg

Combine all ingredients in a large bowl and toss to coat, all to rest for 10 minutes, toss again. Place apples in a pie crust to bake or freeze for later use.

Cover pie with an additional piecrust or use crumb topping. Cover edge of pie with foil and bake at 375 degrees for 25 minutes. Remove the foil from the edge and bake for additional 20-25 minutes until top is golden. Allow pie to cool before slicing.

Crumb Topping:

  • 2/3 cup flour
  • ½ cup sugar
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • 5 tablespoons butter, softened

Combine all ingredients in a medium bowl and mix until crumbly. Spread evenly over apples and bake as directed.

Makes one 9-inch pie.

Chicken and Broccoli Cheese Casserole

Chicken and Broccoli Cheese Casserole

Chicken and broccoli cheese casserole is a Complete Meal with no dishes!

Some days just the thought of “what’s for dinner” can be too much. It’s great to have a few Complete Meal options ready to go that are just “heat and serve”. Even better portion these into foil pans so you don’t even have to worry about extra dishes.

Chicken and Broccoli Cheese Casserole

  • 1 tablespoon butter
  • 1 medium onion, diced about 1 cup
  • 1/8 cup flour
  • 1 cup chicken broth
  • 2 tablespoons mustard
  • 2 tablespoons chili sauce like Sriracha
  • 1 cup sharp cheddar cheese
  • 2 cups broccoli
  • 1 cup rice, cooked
  • 1 large chicken breast, cut in 1/2in cubes, about 1 cup

Topping:

  • 1 tablespoon butter, melted
  • ¼ cup coarse breadcrumbs
  • ½ Parmesan cheese

Preheat oven to 400 degrees, and grease a 2-quart casserole dish.

In a large saucepan heat butter and sauté onion, seasoning with salt and pepper.Cook for 2 minutes until tender, add the flour and cook one minute more. Whisk in the chicken broth cooking for 3 min more to make a thick sauce.

Remove from heat; add mustard, chili sauce, cheese, broccoli, rice and chicken stir to coat. Pour mixture into prepared pan. Sprinkle topping mixture evenly over top and bake until bubbling and chicken is cooked through about 25-30 minutes.

Serves 4.

To freeze: make as directed allowing sauce to cool before adding the chicken (you can also use cooked or shredded chicken if that is easier for you). Pour into pan as directed and cover tightly with plastic wrap, then foil. Prepare the topping mixture and keep this separate in a plastic freezer bag attached to the casserole to add just before baking. Thaw overnight in the refrigerator and bake as directed. Or cover with foil and bake for 25 minutes then remove foil and bake for an additional 25-30 minutes until bubbly and chicken is cooked through.

Lasagna Rolls

Lasagna Rolls

As an entrée I love to have Lasagna Rolls on hand as they are simple enough for children and fancy enough for a dinner party.

Lasagna Rolls

20 lasagna noodles cooked according to package directions.

Cool the cooked pasta by running under cold water.

For Cheese Filling:

  • 2 eggs
  • 2 cups whole-milk ricotta cheese (or 1 15oz container)
  • 2 cups grated mozzarella
  • 2 cups grated cheddar (sharp cheddar adds a nice tang)
  • 2 cups grated Parmesan
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon onion powder

In a large bowl mix the eggs, ricotta, and all three cheeses together, season with salt, pepper and onion powder. Mix well to combine.

Lay out cooked lasagna noodles on a flat surface. Spread 1/4 cup cheese mixture over each noodle; leaving 1 inch at the end of the noodle free from cheese. Carefully roll up the noodle moving towards the open end to make a tight roll and place seam side down. Repeat with remaining noodles.

Pour a bottle full of sauce into an ungreased baking dish. Place roll-ups seam side down, cover top with remaining sauce.

Bake covered, at 375° for 20-25 minutes if thawed 45-60 minutes if frozen or until heated through. If desired, uncover and top with additional sprinkle of cheese, bake for 5-10 minutes until melted.

Freeze individually in plastic freezer bags without sauce.

Add optional flavorings:

  • ½ cup herbs (like basil, rosemary, thyme and oregano)
  • ½ cup spinach (1 10oz frozen package drained and squeezed dry)
  • 1lb Italian sausage (2 cups cooked and crumbled small)
  • 1 lb beef and ½ cup onion (2 cups cooked and crumbled small)
  • 16 oz mushrooms cooked with 2 cloves garlic and pressed dry
  • 1 cup cooked diced peppers
  • 1 cup firm tofu diced small