Sometimes (i.e. at least once a week) getting dinner on the table seems impossible, and if you are anything like us, takeout tends to underwhelm. Enter your freezer; AKA your new breakfast, lunch, dinner & dessert BFF! Spend a little time this weekend stocking your freezer with reliable meals you can depend on when life gets a little crazy.
Breakfast
Classic Whole Wheat Buttermilk Waffles by @lastingredient Cook up a waffle feast this weekend and double the batch so you can freeze the leftovers for quick, on the go breakfasts. To freeze the waffles, once cooled, place them on a parchment lined baking sheet and set in the freezer. Once frozen (about 2 hours later) transfer to a freezer safe plastic bag. To reheat, just pop them in the toaster. P.S. These also make a pretty delicious base for ice cream sundaes!
Five Spice Fig Freezer Jam by @displacedhousewife Storing homemade jam in the freezer negates the need to properly can the jam for storage at room temperature. This make the process much faster, and much simpler for those who may be intimidated by the canning process. This jam is delicious on toast, as part of a cheese board or even swirled into some yogurt for breakfast.
Make Ahead Smoothie Jars by @denise_sweetpeasandsaffron Storing jars prepped with smoothie ingredients in the freezer makes pulling together a quick breakfast or after school/work snack a breeze. Just add liquid of choice before blending.
Grain Free Energy Bars by @loveurbelly Sure, store bought energy bars are convenient, but with these, you know what you are getting...nothing but almond butter, tahini, dates, nuts and seeds. This homemade option will keep you satisfied and full of energy. Keep a batch on hand and defrost on the counter the night before so you can pack them for road-trips or kid's sporting events.
Kid-friendly Have to be out of town for work or better yet, have a fun night out planned? Keep these kid friendly options in the freezer. Tasty enough that the babysitter will love them, too!
Homemade Chicken Nuggets by @apleasantlittlekitchen Never feel bad about nuggets for dinner again. These are cleverly brined in a mix of buttermilk and pickle juice (sounds strange but adds lots of flavor and tenderizes the meat) and coated in cornbread mix before being pan-fried. To freeze, let cool and drain on paper towels after frying, then solidify in freezer on a sheet pan before transferring them to a freezer safe bag. Reheat in a 350˚F oven on a parchment paper lined baking tray for about 10-15 minutes, or until warmed through.
Homemade Tater Tots by @damn_delicious And the parent of the year award goes to... whomever is wise enough to make these from scratch tater tots!
Dinner
Spinach Lasagna Roll Ups by @foodiecrush Make these in disposable tin trays to freeze so you don't have to live without your favorite roasting pans for too long! Plus, no mess for them to deal with!
Puff Pastry Topped Chicken Pot Pie With Onion, Peas & Thyme by @thebeachhousekitchen Make a double batch of this stew to enjoy for dinner, then freeze the leftovers in individual ramekins. When ready to serve the second time, let the stew defrost in the fridge overnight and top with frozen puff pastry before baking. P.S. Don't forget to enter our current contest with your best soup, stew or braise! Details below.
Desserts and Sweet Treats
Ultimate Chocolate Chip Cookies by @samanthaseneviratne This just may be our favorite way to enjoy chocolate chip cookies. The batter ages in the fridge for a few days, adding amazing flavor. You can bake a few at this point, then using a small (teaspoon size) cookie scoop, portion dough into tiny dough balls to store in the freezer. You can freeze them until solid on a cookie sheet (or something flat that fits in your freezer), then store in a freezer safe bag. Pop a few in the oven when you just NEED a freshly baked cookie!
Brown Butter Cinnamon Apple Scones With Maple Glaze by @halfbakedharvest Make this scone dough per the recipe, and cut into wedges. Freeze wedges wrapped tightly in wax paper and foil until you are ready to bake. Pop these straight from the freezer to the oven, no need to defrost! Make the glaze the day you are ready to bake the scones.
