Are you working from home and you have limited time for lunch? Are you looking for ideas for delicious and easy-to-prepare meals? This article is for you! Here, you will find five recipes that you can store in your freezer, so that you can have a fast meal during a weekday.
You don’t need to worry about spending more time in the kitchen. All the recipes are very simple to prepare and delicious. Plus, you can also store the ingredients in your freezer and enjoy them whenever you want.
Keep reading to find out what dishes you can have in your freezer for a fast meal during weekdays!
Plan your Sunday morning to prepare your meals in advance
Meal planning on Sunday is becoming more and more popular. It’s a great way to save time and money, and to make sure you’re eating healthy and nutritious meals throughout the week. Taking an hour or two on Sunday to plan your meals for the week ahead can help you avoid the temptation of eating unhealthy fast food.
Start by making a list of healthy meals that you and your family enjoy. Think about meals that can be made in batches and frozen for later in the week. Make sure to include plenty of fruits and vegetables in your meal plan. Once you have your list, make a shopping list of all the ingredients you’ll need.
On Sunday morning, head to the grocery store and buy all of your ingredients. When you get home, start prepping your meals. Cook up a few batches of food and store them in the fridge or freezer until you’re ready to eat them during the week.
This can save you time and money, and help you and your family eat healthier. It’s a great way to set yourself up for a successful week!
Monday: Delicious lasagna
Ingredients: 1 pound ground beef, 1/2 cup chopped onion, 2 cloves garlic, minced, 1 (26 ounce) jar spaghetti sauce, 2 tablespoons white sugar, 1 teaspoon Italian seasoning, 4 cups cottage cheese, 2 eggs, 1/2 teaspoon salt, 4 cups shredded mozzarella cheese, 4 tablespoons grated Parmesan cheese and 9 lasagna noodles.
Instructions: Preheat oven to 375 degrees F (190 degrees C). In a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink. Drain grease. Stir in spaghetti sauce, sugar and Italian seasoning. Simmer, covered, for about 10 minutes.
In a mixing bowl, combine cottage cheese, eggs, and salt. Set aside.
Spread 1/2 cup of the meat sauce in the bottom of a 9×13 inch baking dish. Arrange 3 noodles over sauce. Spread with 1/2 of the cottage cheese mixture. Top with 1/3 of mozzarella cheese and 1/4 of Parmesan cheese. Repeat layers, and top with remaining meat sauce and mozzarella and Parmesan cheese. Cover with foil.
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Bake in a preheated oven for 25 minutes. Remove foil, and bake for an additional 15 minutes.
Estimated time: Approximately 50 minutes to prepare, 40 minutes to bake.
Tuesday: Nutritious meatballs
Ingredients: 1 lb ground beef, 1 small onion, 1/2 cup bread crumbs, 1/2 cup Parmesan cheese, 1 egg, 2 tablespoons fresh parsley, 2 cloves garlic, 1 teaspoon salt, 1/4 teaspoon pepper, 2 tablespoons olive oil.
Instructions: In a bowl, mix together the beef, onion, bread crumbs, Parmesan cheese, egg, parsley, garlic, salt and pepper.
Form the mixture into 12-15 balls and place on a baking sheet. Drizzle with olive oil and bake in a preheated oven at 375°F for 25-30 minutes or until golden brown and cooked through.
Estimated time to prepare: 30 minutes.
Wednesday: Chicken and orzo casserole
This delicious casserole is perfect for those days when you are too busy to make dinner. It is easy to make and can be frozen to be eaten during the week.
You may want to visit riceselect.com/product/orzo to find out a wealth of information about this rice-shaped pasta. Now the recipe:
Ingredients:
- 1 lb. boneless chicken breasts, diced.
- 1 cup orzo.
- 1 onion, diced.
- 2 cloves garlic, minced.
- 1 can (14.5 oz) diced tomatoes.
- 1 can (14.5 oz) chicken broth.
- 1 teaspoon Italian seasoning.
- 1/2 teaspoon salt.
- 1/4 teaspoon black pepper.
- 1/2 cup shredded mozzarella cheese.
Directions:
- Preheat oven to 350 degrees F. Grease a 9×13 inch baking dish.
- In a large bowl, combine chicken, orzo, onion, garlic, tomatoes, broth, Italian seasoning, salt, and pepper. Mix until everything is combined.
- Pour mixture into the prepared baking dish and spread evenly.
- Cover with foil and bake for 35 minutes. Remove foil and sprinkle with cheese.
- Bake for an additional 10 minutes, or until cheese is melted and bubbly.
- Let cool before serving or dividing into portions to freeze.
Thursday: Soups and stews
Ingredients: 2 cups of diced potatoes, 1 cup of diced carrots, 1 cup of diced celery, 1 onion chopped, 1 can of diced tomatoes, 2 cloves of garlic, 1 teaspoon of oregano, 2 cups of vegetable broth, and 1 cup of cooked beans.
Instructions: In a large pot, heat the oil over medium-high heat. Add the diced potatoes, carrots, celery, and onion. Cook for 5 minutes, stirring occasionally. Add the diced tomatoes, garlic, oregano, and vegetable broth. Bring to a boil, reduce heat to low, and simmer for 15 minutes. Add the cooked beans and simmer for an additional 5 minutes.
Time: Prep time: 10 minutes, Cook time: 20 minutes
Friday: Spaghetti carbonara
Ingredients: 5 ounces of bacon, 2 cloves garlic, 2 eggs, 1 cup grated Parmesan, 1 box spaghetti, 1 tablespoon olive oil.
Instructions: Start by cooking the bacon in a pan over medium heat. Once it’s crispy, remove it from the pan and set aside. To the same pan, add the garlic, cook for 1 minute. Meanwhile, in a bowl whisk together the eggs, cheese and pepper. Set aside. Cook the spaghetti in a large pan of boiling water until al dente. Drain the pasta, reserving 1/4 cup of the cooking water. Add the pasta to the pan with the garlic and stir in the egg mixture. Add the reserved cooking water and stir until the sauce is creamy. Add the bacon and stir to combine. Serve immediately or let cool before placing in an airtight container if you plan to freeze it for later.
Time to prepare: 15 to 20 minutes.
Now the freezing process
Once you have your meals cooked, you have to let them cool down a little (it’s not necessary nor recommended that they reach room temperature) and then divide them into individual portions.
Place the portions in freezer-safe containers and store them in the freezer, where you can keep them for up to three months.
The day before you plan to eat one of the dishes, let it thaw overnight in the refrigerator and then reheat in the microwave or on the stove-top.
