Freezing is a great make-ahead strategy and certain recipes freeze better than others. Find our picks for healthy freezable recipes.
January 25, 2011
1 of 18
Best Freezable Recipes
Preparing double or even triple recipes and freezing portions for later means you don't have to cook every night to have a delicious and nutritious meal on the table. And some food is better suited to freezing and reheating than others. For example, casseroles, soups, chilis, and meat loaf all stand up to the freezer well and most cooked dishes will keep for two to three months in the freezer. Here, find our picks for the best freezer-friendly recipes.
One of our Ultimate Reader Recipe Contest finalists, this recipe for Sausage-Stuffed Manicotti was one of our top picks in the Family Dinners category. Says Beverly O'Ferrall, of Linkwood, Maryland, "I developed this recipe many years ago. Since then, I've lightened it with turkey sausage, and I use smaller amounts of flavorful cheeses, where a little goes a long way. Like most baked pastas, this dish requires some time, but it's well worth the effort."
This adult interpretation switches all of the sugar to brown sugar and cooks the mashed bananas with butter and cognac or dark rum. And it's topped with a slightly boozy glaze. The buttery banana-cognac flavor makes this moist treat feel decadent enough to be a dessert. Like most banana breads, this recipe freezes well. Just be sure to slather on the glaze after you've thawed the loaf.
This weeknight-friendly stew featuring lean pork tenderloin, chopped bell peppers, and hominy comes together in just 40 minutes. Double the batch and freeze for up to two months to save for busy nights.
Beyond soups, stocks are indispensable in the kitchen for a variety of recipes. Here, roasting the chicken and vegetables browns the chicken and caramelizes the vegetables, lending a deeper, richer flavor—and color—to the stock. Freeze extra stock for up to six months.
This reader- and staff-favorite stew, layered with complex flavors from caraway seeds, sweet raisins, and full-bodied Guinness Draught, pays homage to the best of Irish cooking. You may not get a chance to freeze any leftovers; Executive Food Editor, Ann Taylor Pittman, promises “This meaty stew is so good, I sopped up every drop of the gravy-like broth with bread.”
Whether you're serving up breakfast for dinner or a delicious weekend brunch, make an extra batch and freeze to save for busy mornings. Bonus: Many of our online reviewers have called these fluffy, flavorful pancakes the best they've ever tasted.
Serve this saucy dish over rice tossed with chopped green onions. You can also use cooked chicken in place of turkey if you prefer. Because it freezes so well, we suggest doubling the batch and saving half for later.
This reader recipe was developed by Marcie Dixon of Arlington Heights, Illinois, who recommends using bittersweet chocolate instead of milk chocolate for these decadent cookies. "Not only does it have less sugar," she said, "but it has a deeper flavor, too." Double the recipe and keep these 94-calorie cookies in the freezer for when you're in need of a healthy treat.
Slow roasting concentrates the flavor in the tomatoes, making for a much heartier and somewhat thicker sauce (learn how to make this marinara). Freeze the sauce in pint containers for up to six months.