Happy fall ya’ll! Autumn in by far my favorite season. I live for crisp fall days, snuggly soups, evenings by the fire and seasonal eats. Every couple months I stock my freezer full of delicious food that I can pull out in a pinch. It’s so handy to have meals ready to go when we get busy, I don’t feel like cooking or our pantry is scarce.
When I prep food for the freezer I try to keep to mix things up. Sometimes that is with different proteins as well as foods that can go straight into the oven or slow cooker with items that need to thaw then cook. It’s easy to get overwhelmed with freezer cooking, but it isn’t rocket science. Make food you like to eat that works with your lifestyle.
Here’s what I put up this month:
Cream Cheese Swirled Brown Sugar Pumpkin Coffee Cake – Half Baked Harvest
Nothing says autumn like pumpkin coffee cake. This one is the best of everything. My favorite part is that there is coffee in the cake batter. Cakes like this one make perfect freezer eats. I made the cake, we ate a couple pieces then I popped the rest in the freezer. To eat simply pull out the rest of the cake, thaw on the counter, slice and enjoy. You could also freeze individual slices as well for the perfect grab and go snack.
Beef and Bean Burritos – The Pioneer Woman
These burritos are super simple, but so tasty. I divided a big batch into smaller baking pans, covered with sauce and cheese and froze unbaked. To cook I just thaw out a pan overnight then bake off until the filling is warmed up and the cheese is melty. It doesn’t get much easier than this. They are perfect as is, but even better with a simple green salad.
Million Dollar Spaghetti – Half Baked Harvest
I have never been too crazy about spaghetti and meat sauce but this recipe is worth a million freaking bucks. It’s not your traditional spaghetti, but still just as comforting. I like making this recipe as is, but add cooked spaghetti squash in with the noodles. The result is more delicious spaghetti. I freeze this recipe into small 8 x 8 pans unbaked, thaw overnight then bake off for a tasty weeknight dinner. We love eating this spaghetti casserole with an easy salad or a steamed green veggie.
Honey Mustard Curry Chicken – The Kitchn
I love this recipe from the Kitchn. It’s comforting, but a far cry from boring chicken. I simply freeze the chicken with the sauce, thaw overnight in the refrigerator then bake off for dinner. I like to serve this chicken with rice and green beans. You will want that delicious sauce on everything. Trust me.
Chunky Beef Chili – The Pioneer Woman
This chunky beef chili feeds a crowd which makes it perfect for the freezer. I made this up for dinner, saved a couple more servings and then froze the rest into smaller portions to pull out later. Chili is a favorite in our house. I also love that it can be eaten all on it’s own or served up with tortilla chips, cornbread, grilled cheese sandwiches or quesadillas.
Freezer meal options are endless, but these are our current faves. As the days get shorter and the nights get colder my time seems to be even more valuable. I find comfort in knowing I always have something on hard to turn into a hearty meal. I hope these recipes inspire you to try something new and explore the convenience of having meals in your freezer.
What are your favorite meals this month?
Do you ever make meals with the intention of freezing leftovers?