Our busy schedules can make preparing meals stressful! Dinnertime rolls around and there is nothing ready to eat, everyone is hungry, and you are considering ordering out. But wait! There is a better way to save that money and your sanity: have a perfectly stocked freezer with everything you need to make a meal in 30 minutes or less. You do not need to have much in your freezer to make a yummy, healthy meal. Below are the best freezer staples and what to do with them.
BEST STAPLES TO HAVE IN THE FREEZER
Veggies: Broccoli, Carrots, Peas, Green Beans, Bell Peppers. Any veggies are great, based on what your family likes to eat. Our favorites are above because they are versatile and cook quickly. Frozen bell peppers are much cheaper than buying fresh, so it is a great way to add this rainbow of veggie into your meals.
Fruit: Berries, Mango, Peaches..anything! Frozen fruit can be easily used in smoothies or cooked slightly for a great breakfast or dessert topping.
Broth: Chicken, Beef. Spend one day a month making a huge pot (or two) of broth and freeze it. This broth is incredibly nutritious (full of calcium, protein, and minerals) and very versatile. Leave some meat in each frozen container of broth so your protein is ready to go. Unfreeze it to use as soup or a base for stew. Check out my tried-and-true chicken broth recipe.
Ground Meat: Beef, Turkey, Pork, Chicken. Ground meat is an inexpensive way to afford organic meats, and it is easy to defrost for last minute meals. Place it in a pot of cool water to defrost, or in the microwave for faster defrosting.
Beans: Any type (except lentils or mung beans because they are quick to cook fresh and will get mushy in the freezer). Making a huge pot of beans and freezing some will be a meal-saver. Freeze beans in portioned containers and defrost on the stove with a little water in just 15 minutes (or less).
Grains: Rice and quinoa freeze well. Make a large batch and freeze into portioned containers. Defrost with a little water on the stove in just a few minutes.
MEALS YOU CAN MAKE WITH THESE STAPLES
Tacos
These tacos are a mainstay in my kitchen because they are easy and everyone loves it! From freezer to table, they will be done in about 30 minutes.
Steps:
- Defrost meat in a bowl of cool water.
- Slice an onion and fresh garlic
- Sauté veggies: Add olive to a pan on medium. If using onions and garlic, add them to the pan for a few minutes, then add frozen veggies. Sauté until soft and fully defrosted. Season with a little salt and pepper.
- In a separate pan: Cook ground meat in a little olive oil, breaking up any chucks. Cook for around 8-10 minutes. Season with salt and pepper.
- Combine meat with veggies and toss to meld flavors.
- Serve with rice, tortillas, lettuce cups, or on its own.
Get fancy: Season with chili power and cumin for a Southwestern flavor. Add chopped cilantro, raw onion, or tomatoes, and squeeze fresh lime on top!
Versatile Veggie Soup
The easiest dinner and one that I make 2-3 times per week, especially in the winter! It’s so easy to make a delicious soup that you might be tempted to do it every night.
Steps:
- Defrost broth on the stove
- Add beans to the defrosted broth and simmer for 5-6 minutes, or until the beans are warmed through and soft
- Then, add frozen veggies and simmer for around 5 minutes (or as long as package recommends)
- Last, add frozen grain and simmer for 2-3 minutes, until warmed through
- Season with salt and pepper, and squeeze a little fresh lemon juice into each bowl.
Get fancy: Fry sliced garlic in olive oil and chop some parsley or cilantro and add to each bowl. The flavor will be amazing!
Veggie and Bean Stew
Stew is not as brothy as soup and it’s very comforting on chilly nights. It is so simple to throw together a nourishing stew with whatever you have at home- all it takes is veggies, liquid, and seasoning. The best stew vegetables are hearty, such as squash or potatoes.
Steps:
- Defrost a pint of your broth.
- Defrost beans in the broth and simmer until tender.
- Gather the veggies you have on hand (frozen or fresh) and add to the broth. Simmer gently for a few minutes until everything is defrosted and tender. (about 5-7 minutes) If you are using fresh vegetables add those first because they will take longer to cook, then add the frozen ones.
- Season with garlic powder, salt, and pepper. Squeeze a bit of fresh lemon juice over your dish for brightness
- Defrost a grain in a separate pot or even in the stew if there is enough liquid )or add a bit more water to hydrate the grain)
Get fancy:
- Saute an onion and garlic in a separate pan and add to the stew towards the end of cooking. This will add a great depth of flavor!
- Add a can or jar of diced tomatoes to add more flavor and heartiness.
- Chopped fresh herbs on top – my favorites are parsley or cilantro!
Setting your freezer up with these staples will be a game changer for last minute dinners. As you can see there are many ways to combine the same foods to create a variety of flavorful dinners that you and the family will enjoy.
