So while Paul was gone these past several months, things got a little crazy in my kitchen. I devoted nearly all nap times to recipe testing and meal planning and I cooked my freaking face off! So much so, that I wound up with a multitude of leftovers. The chickpea and I would stuff our faces for a day or two and then into the freezer it would go!
Now that my other half is back, we have the bulk of our meals already made for us! How freaking awesome is that!? Last year we purchased a stand-alone deep freezer for Mia’s milk stash and it’s now serving as my handy dandy “fast food” freezer filled with blog recipes that I can’t wait to dive back into. In fact, since writing this post we’ve already made a considerable dent in my stockpile, so it gives me an excuse to test a few more! I love a good win-win situation, especially when it’s edible!
Curious about which recipes on P&C are freezer-friendly? Here’s a round-up of dishes you can stash away for a rainy day or make use of during the super-busy holiday season that’s pretty much about to hit us like a freight train in 3…2…
These uber-tasty burgers are all gloriously gluten-free, vegetarian, and vegan too!
Cook up the burgers as directed, freeze individually, then bake at 400F for around 20 minutes. Add the essentials and pop them on a fluffy bun, crumble them over salads and sweet potatoes, or even wrap them in lettuce! The possibilities are endless!
Butternut Black Bean Burgers: These are my latest obsession! Hearty black beans and buttery roasted squash are a match made in heaven. The flavor is further amplified with sauteed onion, celery, and garlic and seasoned to compliment. My current track record involves eating no less than four of these a week. I regret nothing. Extra sriracha aioli on mine, please and thank you!
Mexican Veggie Burgers: They’re Taco Tuesday in burger form! I love these crumbled over a fluffy baked sweet potato with a mountain of taco toppings!
Pumpkin Burgers: I only eat pumpkin in savory forms, so these burgers were the perfect opportunity to combine gorgeous pureed pumpkin with garlic, white beans, and a sweet-yet-savory spice blend including cinnamon and allspice. Yum!
Sweet Potato Chickpea Burgers: These beauties are one of the most popular recipes on my blog, and for good reason too! They’re delicious! Serve them up over a crisp salad, wrapped in a giant leaf of lettuce as a wrap, or on the fluffiest bun you can get your hands on. They great every which way!
Triple Bean Veggie Burgers: My first veggie burger has a special place in my heart, and my freezer! These use a combination of mashed and whole and mashed beans to deliver an amazing texture that will win over vegetarians and carnivores alike!
Vegetarian Chili Burgers: Another one of my chunky textured burgers that tastes like a warm bowl of hearty veggie chili, in sandwich form! Chili-spiced and served with a zesty chipotle aioli, they’re simply amazing!
Snag a bowl for now, and freeze a few for later!
Crock-Pot Chicken Tortilla Soup: I LOVE THIS SOUP! Ok to be fair, I love all my soups [they’re not allowed on the blog unless I heart them dearly] but this one has a special place in my heart. I’m thinking it’s because of the smorgasbord of veggies, beans, and toppings involved. I’m a hussy when it comes to my food and I want it all. The more variety the better. Though this soup is packed with ingredients, they’re all super simple to find and the slow cooker does all the work for you! Easy peasy!
Slow Cooker Veggie Loaded Baked Potato Soup: A vegetarian spin on the classic loaded baked potato soup… in the crock-pot! This soup is a warm hug for your tastebuds and one of my all-time favorites to make and devour. I rarely have enough left over for the freezer so It’s clearly time to make a double batch!
Slow Cooker Mexican Potato Soup: Ole, mofos.
Chicken Parmesan Soup: Man this soup is dreamy. I think I love the soup more than the dish it was inspired by! As a bonus, this comfort food remix is healthier than the original, which means I get to add more cheese.
Sausage, Pepper, and Onion Soup: Yup! I went there! Another kicked up comfort food in slurpable form that absolutely rocks my socks. Keep it mild or turn up the heat and make it spicy!
Creamy Tomato Soup and Mozzarella Balls: Both elements freeze really well! I typically freeze the soup in one container, and the cubed mozzarella in another [yup! freeze it!] and then while the soup is heating up, I’ll dip the mozzarella in flour, egg, and herbed panko and bake. By the time the soup is warm and bubbly the ooey gooey mozz balls are ready too! Well, assuming you didn’t stand over the stove eating them all first =) Watch out, they’re hard to resist!
I haven’t tested it yet [I totally need to now!] but I’m thinking my slow cooker Black Bean Soup will freeze + reheat like a champ too! I’ll freeze a few bowls next time I make it and keep you posted!
[This site] has some really great tips for freezing soups, like leaving out the pasta in noodle based soups and making a fresh pot of pasta for the soup while you reheat it. Cheese and cream based soups can curdle and look a little different the second time around, so you can absolutely leave out the dairy from the recipe and add it after reheating as well. It’s a small step that requires so little effort that it’s often worth the delicious results! I do this often with my homemade Broccoli and Cheese Soup.
Baked Black Bean and Sweet Potato Flautas: I love that one of my most raved about recipes is also gloriously freer friendly! Freeze a batch and reheat in small batches for speedy snacks or bake up the entire tray for a Taco Tuesday with a delicious twist!
Triple Bean Flautas: a re-mix of my famous SP flautas, these triple-bean flautas rock! I amped up the flavor and maxed out the beans for a fiber filled recipe that serves double-duty as a snack or a meal!
Mexican Pizza Lasagna: I clearly have a soft spot for all things Mexican, and my freezer loves it too! This super easy, super speedy lasagna is as easy to assemble as it is to reheat.
Fiesta Enchilada Casserole: These are hands-down my FAVORITE enchiladas… especially since they nix the soggy corn tortillas in favor of fluffy egg noodles. Game on! I freeze the seasoned meat and veggies as well as the sauce and while they’re defrosting I boil the egg noodles. Then simply combine and top with your favorite grated cheeses! Finish the dish off with your favorite toppings [like cilantro or pico de gallo!] and enjoy!
Lentil Veggie Tacos: The super-flavorful filling for these crunchy tacos can be frozen and defrosted whenever you want a speedy taco night! You’ll never miss the meat!
Crock-Pot Cranberry Sauce with Apples and Honey: If you’re craving traditional cranberry sauce this is totally your jam! Er.. sauce! This is your sauce! The apples lend yum-factor while also releasing pectin to thicken the sauce to perfection. A little honey and fresh orange juice lend all the sweetness you’ll need for this delicious condiment. It keeps for four days in the fridge and months in the freezer so make a large pot and put it on everything in sight! Especially Thanksgiving leftovers! Yum!
Apple Strawberry Cranberry Sauce: like all cranberry sauces, this one can be made on the stove or in a slow cooker and both options are beyond easy! Don’t be scared of the strawberry in this one, it’s not enough to turn this flavorful sauce into jam but enough to add a little sweetness and that little something extra that will keep guests guessing as to what your secret is! Orange juice, fresh lime juice and zest, honey, and cinnamon all join the party for a sauce that just plain rocks on everything!
White Chocolate Macadamia Nut Cookie Cake: Did you do a double take? Heck yes this can be frozen! I wanted to save half of the cake for P’s homecoming but didn’t quite know if it would work. HOLY COW IT DID! It was downright fabulous too! I’m happy to know I can freeze leftover cookie cake for future snacking and celebrations. Cue happy dance.
There’s a party in my freezer, and you’re invited!
What’s your favorite dish to stash away for a rainy day?