These convenient make-ahead freezer meals are for anyone with a busy schedule. We know it can be challenging to find time to make delicious home-cooked meals when time is tight. Luckily, with a little planning and creativity, you can enjoy flavorful make-ahead freezer meals like aromatic lasagnas, melt-in-your-mouth pot roasts and slow-cooked stews.
Simplify meal prep with our delectable recipes for casseroles, pies and soups. They freeze well and can be reheated in the oven or microwave, ensuring you’ll always have access to easy weeknight dinners. Whether you’re planning for a busy week, stocking the freezer to prepare for your baby’s arrival or streamlining meal prep, these freezer-friendly recipes make for quick homemade meals.
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Hamburger stew is a recipe that thrifty families have been making for years. The stew serves as an ingenious solution when looking for an inexpensive, delicious and nourishing meal—and with 16 servings, there will be enough left over to use as a make-ahead freezer meal down the road.
There’s another reason this hamburger stew recipe is a favorite: It’s incredibly easy to customize. Use different vegetables, add spices, make it with pasta instead of rice, or throw in a packet of onion soup mix for extra flavor. Everyone has a way they like to make this recipe their own, and they tend to pass their versions on to family and friends. That’s why some readers have renamed this “suggestion stew!”
Hamburger Stew Ingredients
Ground beef:Browning the meat is the first step to making hamburger stew. If possible, choose lean ground beef.
Onion: Fresh yellow onions work nicely in hamburger stew. Frozen, chopped onions also work to save a little time.
Stewed tomatoes: You can use store-bought, canned stewed tomatoes, or your own preserved garden tomatoes if you have them. Store-bought stewed tomatoes have added spices, vegetable extracts and sugar—so if you don’t want these extra ingredients, use canned whole tomatoes and break them up with a wooden spoon.
Vegetables: We chose carrots, celery and potatoes, but you can add a medley of vegetables to the pot. Slice or dice everything to the same size, so that the veggie bits will cook through at the same rate.
Long grain rice: Jasmine and basmati are some of the long-grain types of rice you can use to make hamburger stew. Brown rice can also be used; just increase the covered simmering time to 45 minutes. Skip minute or instant rice, since these will get too mushy as the stew cooks.
A snickerdoodle warm from the oven is like a comforting hug in cookie form. With its slightly tangy flavor; soft, chewy and tender texture; and sweet cinnamon coating, the cookie couldn’t be cozier. This snickerdoodle cake recipe takes everything you love about a snickerdoodle cookie and transforms it into a moist and delicious three-layer cake.
Each layer features a cinnamon-sugar swirl to re-create the sweet snickerdoodle flavor. To complement the cookie’s slightly tangy taste, a cream cheese frosting flavored with cinnamon and vanilla tops the cake. Whip up this recipe when you need a cake for a special occasion, whether it’s a birthday, a baby shower or to celebrate successfully making it through another week.
Ingredients for Snickerdoodle Cake
Butter: Softened butter adds a rich, buttery flavor to the cake.
Canola oil: Using a neutral cooking oil, such as canola, adds extra moisture to the cake.
Brown sugar: Brown sugar gets its signature flavor and color from the addition of molasses. You can use either light or dark brown sugar in this recipe, but dark brown sugar has a stronger molasses flavor.
Salt: A little bit of salt enhances the overall flavor of the cake.
Cinnamon swirl: Sugar and ground cinnamon are combined to swirl throughout the cake.
Cream cheese frosting: The cake gets covered in a tangy and sweet frosting made with cream cheese, butter, vanilla extract, cinnamon and confectioners’ sugar.
For many families, rotisserie chickens are a grocery store staple that makes it easy to assemble well-rounded meals in a snap. That said, very few Americans have access to a rotisserie, a rotating roaster that bastes the meat in its own drippings as it turns.
To make a chicken with the same sticky skin and tenderness at home, we employ the help of a slow cooker. The long cooking time in the appliance’s steady warmth softens the meat to an almost silky texture. You won’t get the same crispy edges as a rotisserie chicken, but adding a robust seasoning blend both under the chicken skin and on top of it ensures a juicy roast with a great backbone of sweet and savory flavor. And don’t skip the carrots and onions slow-cooked in the chicken drippings until they’re meltingly tender—they’re the best!
Serve your slow-cooker rotisserie chicken with mashed potatoes and peas for a classic roast dinner, then shred the leftover chicken to make any number of other rotisserie chicken recipes.
Ingredients for Slow-Cooker Rotisserie Chicken
Seasoning blend: Besides carving the meat at the end, the most time-intensive part of this slow-cooker rotisserie chicken recipe is measuring out the elements of the sweet and savory spice blend. The mixture is a comprehensive blend that starts with a base of seasoned salt, poultry seasoning, garlic powder and onion powder. Paprika helps burnish the chicken an amber color, while the addition of brown sugar helps the chicken to brown. A little lemon-pepper seasoning balances the sweet and smoky flavors with a tart edge.
Chicken: The star of this recipe is, of course, a whole, bone-in chicken rubbed with spices and slow-cooked to juicy tenderness in the steady heat of a slow cooker. Aim to buy a broiler or fryer chicken that weighs about 4 pounds. Larger than that, and you may have trouble fitting the bird into the slow cooker without crowding it. Make sure to remove any giblets from the cavity of your chicken before adding it to the slow cooker.
Carrots and onions: Chopped vegetables line the bottom of the slow cooker and cook to nearly melting tenderness in the chicken drippings.
Cornstarch: Tossing the vegetables in a little cornstarch helps thicken the chicken drippings slightly into a velvety pouring texture.
Our editors sifted through hundreds of recipes to find this year’s best breakfast recipes. From savory scrambles to irresistibly fluffy pancakes, these top-rated breakfast ideas will make you look forward to your morning meal.
When it comes to baking, I love making mashups of different treats, such as s’mores cookies or Oreo brownies. There are so many delicious crossover desserts, and for cheesecake lovers looking for a sweet breakfast, strawberry cheesecake cinnamon rolls are sure to become a new favorite.
The rolls are made with yeasted dough, just as in a classic cinnamon roll recipe. However, instead of a traditional cinnamon-sugar filling, they’re dressed up with strawberry jam and chopped fresh strawberries for bright and fruity flavor. For the cheesecake component, we spread a dreamy cream cheese glaze over the top and serve the cinnamon rolls warm. They’re the perfect addition to a special occasion brunch spread or lovely for a cozy Sunday morning at home.
Ingredients for Strawberry Cheesecake Cinnamon Rolls
Milk: Milk provides a base of rich flavor and moisture for the dough in this recipe. It should be warmed to a range of 105° to 115°F to help activate the yeast. Milk that’s too hot can potentially kill the yeast.
Sugar: Sugar feeds the yeast during activation. It helps the yeast to release carbon dioxide, which makes the dough rise. Sugar also adds just a touch of sweetness to the dough.
Yeast: Active dry yeast is an important ingredient in yeast bread recipes. Once activated in a mixture of warm milk and sugar, the yeast is ready to get to work to help the dough rise.
Flour: All-purpose flour provides structure for these strawberry cheesecake cinnamon rolls. There’s no need to use a different type of flour, like bread flour, for this recipe.
Egg: One large egg helps bind the dough while providing rich flavor and texture. It’s best to use room-temperature eggs for baking because they’re easier to incorporate.
Butter: Butter adds flavor and plays a role in the tender texture of these rolls. Take your egg and butter out of the refrigerator at the same time so both reach room temperature.
Vanilla extract: Just a touch of vanilla extract enhances the flavors of both the dough and the cream cheese glaze spread on top of these strawberry cheesecake rolls.
Salt: A small amount of salt goes a long way in balancing the flavor in the dough.
Strawberry jam: Instead of a traditional butter and cinnamon-sugar filling, this strawberry cheesecake cinnamon rolls recipe makes use of strawberry jam in the center. Choose your favorite brand of strawberry jam. If the jar is in the refrigerator, let it come to room temperature so it’s easier to spread.
Fresh strawberries: For a pop of fresh fruit in every bite, use chopped strawberries in the filling as well. Be sure to wash your berries and let them dry ahead of time.
Cinnamon: While these rolls don’t have as much cinnamon as traditional cinnamon roll recipes, a small amount enhances the flavor of the strawberry filling.
Cream cheese: Cinnamon rolls are the perfect canvas for a delicious cream cheese glaze. For the smoothest glaze, be sure to soften the cream cheese to room temperature ahead of time.
Confectioners’ sugar: Confectioners’ sugar provides structure to thicken the glaze while adding a touch of sweetness.
Although I grew up in the Midwest, I didn’t hear the phrase “hot dish” until I moved to Northern Wisconsin. This Upper Midwest staple is commonly served at potlucks and church gatherings, where the usual instructions are “bring a hot dish to share.” This church supper hot dish recipe is a classic combination of ground beef, starchy potatoes, chopped vegetables and canned cream of mushroom soup. Crispy chow mein noodles ensure each bite has a toothsome crunch.
What is a church supper hot dish?
Midwesterners love a hot dish, but what’s not to love? It’s a classic budget-friendly potluck recipe that combines meat, potatoes, vegetables and canned soup. The casserole has endless variations: Some contain beef or chicken, the vegetables can be anything (green beans and peas are popular), and the topping is often Tater Tots.
Hot dishes have been around for generations—the first published recipe was in a 1930s-era cookbook—and today these recipes are still a great way to use up leftovers, inexpensive cuts of meat, frozen vegetables and pantry staples like condensed soup. Regardless of what’s on the inside or on top, hearty and filling hot dish recipes are always a popular sight at potluck gatherings.
Church Supper Hot Dish Ingredients
Ground beef: Use lean ground beef for this recipe; 80/20 or 90/10 blends are ideal for this hot dish.
Vegetables: This hot dish combines peeled and sliced potatoes with finely chopped celery, carrots, green peppers and onions.
Butter: Sauteing the veggies in butter adds a rich and buttery flavor to the hot dish.
Water: The veggies are simmered in water to help them soften.
Chow mein noodles: Chow mein noodles are used as the base of the casserole and provide a crunchy topping. For this recipe, use the chow mein noodles in a can.
Shredded cheddar cheese: Adding cheese is always a good idea. For the best flavor and meltability, shred the cheese yourself. However, packaged shredded cheddar will totally work.
hicken breast dinners sometimes get a bad rap. Boneless, skinless chicken can sometimes come out dry, and, quite frankly, it can be boring. That’s not the case with Swiss mushroom chicken. With its combination of breaded chicken breasts, sauteed mushrooms, ham, and melted cheese, this chicken recipe is essentially a simplified version of chicken cordon bleu. Instead of stuffing and rolling the chicken breast, you layer the ingredients on top of it. A quick stop under the broiler after pan-frying the chicken ensures that the Swiss cheese melts perfectly. This versatile recipe is easy enough for a weeknight dinner, but its flavors also make it a standout choice for serving on a special occasion.
Swiss Mushroom Chicken Ingredients
ALLISON CEBULLA FOR TASTE OF HOME
Chicken breast: You will need four boneless, skinless chicken breast halves for this recipe. They should be about 4 ounces each.
Egg: A beaten egg adheres the cracker breading to the chicken.
Cracker breading: Crushed butter-flavored crackers and salt are combined to make a simple breading for the chicken.
Fresh mushrooms: Cooked mushrooms become an umami-rich topping for the chicken.
Butter: The other thing that makes those mushrooms taste so good? Butter. Use salted or unsalted butter for this recipe—whatever you have on hand is fine.
Deli ham: For an extra savory flavor, each piece of chicken is topped with a slice of deli ham. You could also use thinly sliced hard salami if you prefer.
Swiss cheese: To take this dish over the top, a slice of Swiss cheese melts over the ham- and mushroom-covered chicken, adding a creamy flavor to each savory bite.
Don’t make a bad day worse by binging on junk food. These low calorie recipes for breakfast, lunch, dinner and dessert are ready in 30 minutes or less.
Good Food, Good Meat, Good God, Let's Eat! 