5 Make & Freeze Recipes

Life is hectic and finding time to make healthy food decisions for you and your family isn’t always easy. Making some healthier meals now to serve later is the best way to maintain a consistent healthy diet. Try these easy and yummy meals for freezing and serving later.

1. Chicken Noodle Soup 

Ingredients

• 2 tablespoons olive oil
• 4 carrots and/or parsnips, cut into bite-size pieces
• 2 stalks celery, chopped
• 1 large onion, chopped
• 1/2 teaspoon dried thyme
• salt and black pepper
• 2 lbs bone-in chicken breasts (skin removed)
• 6 cups low-sodium chicken broth
• 1 cup small pasta
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh flat-leaf parsley

Directions

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1. Heat the oil in a large pot or Dutch oven over medium heat.
2. Add the carrots and/or parsnips, celery, onion, thyme, 1½ teaspoons salt, and ¼ teaspoon pepper.
3. Cook, stirring frequently, until the vegetables are tender and just beginning to brown, 10 to 12 minutes.
4. Add the chicken, broth, and 4 cups water.
5. Bring to a boil, reduce heat, and simmer until the chicken is cooked through, 15 to 20 minutes.
6. Remove the chicken and place on a cutting board.
7. When it is cool enough to handle, shred the meat with 2 forks; discard the bones.
8. Add the pasta to the soup and simmer for 6 to 10 minutes.
9. Add the chicken, lemon juice, and parsley and stir to combine.
10. Freeze usable  portions into freezer-safe containers.

2. Thyme Chicken and Tomatoes

Ingredients 

• 1 lemon
• 1 28-ounce can diced tomatoes
• 8 sprigs thyme
• 1 tablespoon capers
• 4 small chicken thighs
• 4 small chicken drumsticks
• salt and pepper
• 2 tablespoons olive oil
• 4 1-quart resealable plastic freezer bags

Directions 

1. Slice the lemon into rounds.
2. In a small bowl, combine the tomatoes and their liquid, lemon, thyme and capers.
3. Divide them among the 4 plastic freezer bags.
4. Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
5. Add 1 leg and 1 thigh to each bag.
6. Freeze, until ready to cook.
7. Heat oven to 400° F.
8. Take one bag (1 serving) and empty the contents of each bag into a baking dish.
9. Drizzle with the oil, using 1 1/2 teaspoons for each serving.
10. Roast until the chicken is cooked through, about 50 minutes.

3. Spicy Chipotle Meatball & Rice 

Ingredients 

• 1 tablespoon olive oil
• 1 medium onion, diced
• 6 cloves garlic, finely chopped
• 1 28-ounce can whole tomatoes
• 2 to 3 teaspoons chopped canned chipotle chilies in adobo sauce
• 1 cup long-grain white rice
• 1 1/2pounds ground beef chuck
• 1/2cup chopped fresh cilantro, plus more for serving
• 1/4 cup bread crumbs
• 1 large egg, beaten
• 1 teaspoon ground cumin
• Salt and black pepper

Directions 

1. Heat the oil in a large skillet over medium heat.
2. Add the onion and 3 cloves of garlic and cook, stirring occasionally, until beginning to brown, 5 to 7 minutes.
3. Add the tomatoes (with their juices) and chipotles.
4. Using a potato masher, break up the tomatoes.
5. Simmer, partially covered, until the sauce has thickened, 15 to 20 minutes.
6. Combine the beef, cilantro, bread crumbs, egg, cumin, the remaining 3 cloves of garlic, 1 ½ teaspoons salt, and ¼ teaspoon pepper in a medium bowl.
7. Shape the mixture into meatballs.
8. Heat broiler.
9. Place the meatballs on a foil-lined broiler proof baking sheet and broil, turning once, until cooked through, 8 to 12 minutes.
10. Freeze the meatballs and sauce separately.
11. When ready to serve cook rice to add in with the meatballs and sauce.

4. Homemade Oven-Baked Fish Sticks

Ingredients 

• Cups panko bread crumbs
• 1/3 cup olive oil
• 1 tablespoon seafood seasoning (such as Old Bay)
• Salt
• 3 large eggs
• 2 1/2 lbs skinless tilapia fillets, cut into 1-inch strips
• Coleslaw and ketchup, for serving

Directions 

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1. Heat oven to 450° F.
2. Toss the bread crumbs with the oil, seafood seasoning, and ½ teaspoon salt.
3. Toast in oven, flipping once, until golden brown, 5 to 7 minutes.
4. Transfer to a shallow bowl.
5. In a separate bowl beat the eggs with 1 tablespoon water.
6. Dip the fish in the beaten eggs (shaking off any excess).
7. Coat with the bread crumbs (pressing gently to help them adhere).
8. Place in a single layer on 2 large parchment-lined large baking sheets.
9. Place in freezer for 30 min. on parchment paper.
10. Portion the sticks out and put in freezer.
11. When ready to serve bake the fish sticks until crisp, 12 to 15 minutes.
12. Serve with the coleslaw and ketchup.

5. Baked Penne 

Ingredients 

• Tablespoon olive oil
• 2 cloves garlic, chopped
• 1/4cup oil-packed sun-dried tomatoes, chopped
• 1 15-ounce can or half of a 28-ounce can of crushed tomatoes
• 1 28-ounce can whole tomatoes
• 1 tablespoon balsamic vinegar
• Salt and black pepper
• 12 ounces penne
• 1 5-ounce package baby spinach
• 8 ounces (2 cups) mozzarella, grated
• 2 tablespoons grated Parmesan

Directions 

1. Heat oven to 400° F.
2. Heat the oil in a large saucepan over medium heat.
3. Add the garlic and sun-dried tomatoes.
4. Cook, stirring, for 2 minutes.
5. Add the crushed tomatoes.
6. Cut up the whole tomatoes in the can with scissors or crush by hand.
7. Add to the saucepan with the vinegar, ½ teaspoon salt, and ¼ teaspoon pepper.
8. Simmer, stirring occasionally, until thickened, 15 to 20 minutes.
9. Bring a large pot of water to a boil.
10. Add 1 tablespoon salt.
11. Cook penne until half way done.
12. Add the spinach to the sauce and cook, stirring, until it begins to wilt, about 1 minute.
13. Add the drained pasta and toss to combine.
14. Place half the pasta mixture in an 8-inch square freezable baking dish and sprinkle with 1 cup of the mozzarella.
15. Top with the remaining pasta and sprinkle with the remaining 1 cup mozzarella and Parmesan.
16. Freeze until ready to serve.
17. When ready to serve place the baking dish on a rimmed baking sheet and bake until bubbling and beginning to brown.