Tag: Freezer-friendly

Steaming bowl of vegetable stew with carrots, peas, and potatoes
Posted in Freezer & Make-Ahead Meals, Soups & Stews

Pot Pie Filling Starter (Freezer, Pantry, or Base Mix)

Posted on by simplegoodfood

If you love a comforting pot pie but don’t always have time to make it from scratch, this savory vegetable filling starter is the perfect solution. Think of it as a flexible, make-ahead base you can turn into a full meal whenever you need it.

Instead of preparing a complete pot pie, this recipe focuses on the rich, flavorful filling—the part that stores beautifully and adapts well to different prep methods. By making the filling ahead, you can keep it in your freezer or pantry and finish it fresh with mashed potatoes when you’re ready to serve.

This approach not only saves time, it also gives you more control over texture and flavor. The topping is always made fresh, while the filling develops even deeper flavor over time.

Why This Works

Traditional pot pies (and shepherd’s pie-style dishes) are made up of two parts: a hearty filling and a topping. While the topping doesn’t store well, the filling is incredibly versatile.

By separating the two, you can:

  • Prep ahead without sacrificing texture
  • Store the filling safely using multiple methods
  • Turn one recipe into several different meals

3 Ways to Prep: Freeze, Can, or Make a Base Mix

Freezer Meal:
Prepare the filling and allow it to cool completely. Portion into freezer-safe containers or bags.
When ready to serve, reheat the filling, transfer to a baking dish, top with freshly made mashed potatoes, and bake until hot and lightly golden.

Pantry (Pressure Canning):
The filling can be pressure canned for a shelf-stable option. Prepare the filling without any dairy or thickeners, then process according to tested pressure canning guidelines for vegetable-based mixtures.
When serving, heat the filling, thicken if needed, and top with freshly made mashed potatoes.

Base Mix Option (Dry Mix):
To create a shelf-stable version, use dehydrated vegetables and a seasoning blend to assemble a “pot pie filling starter.”
When cooking, add broth and simmer until the vegetables are tender. Thicken as desired, then finish with mashed potatoes.

How to Use This Starter

Once you have the filling ready, you can use it in several ways:

  • Classic vegetable pot pie (with mashed potato topping)
  • Shepherd’s pie-style bake
  • Served as a thick vegetable stew with crusty bread
  • Topped with biscuits for a quick pot pie variation

Storage Tips

  • Freezer: Store cooled filling in portions for easy reheating
  • Pantry: Shelf-stable when properly pressure canned and stored
  • Refrigerator: Keeps well for several days and flavors improve over time

Want the Full Recipe?

Ready to turn this into a complete meal?

→ Use this filling to make my Vegetable Pot Pie (Shepherd’s Pie Style), where it’s finished with a fresh, creamy mashed potato topping for a comforting, oven-baked dinner.

Final Note

This “starter” approach is a simple shift, but it makes a big difference in how you cook and plan meals. By keeping versatile bases like this on hand, you can mix and match, save time, and always have something hearty and homemade within reach.

#HeartHealthy #LowCholesterol #LowA1C #BloodSugarFriendly

#FreezerMeals #MakeAheadMeals #MealPrep #BatchCooking #CookOnceEatTwice

#EasyRecipes #WeeknightDinner #FamilyMeals

#WhatsForDinner #FoodInspiration

simplegoodfood
simplegoodfood
@simplegoodfood

Just a Pennsylvania Dutch girl raised on simple good food that fills you up. Fussy recipes that leave you still hungry need not apply!

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Bowl of steaming vegetable soup with carrots, potatoes, and greens beside a plate of buttered bread
Posted in Freezer & Make-Ahead Meals, Soups & Stews

Plant-Based Protein Cabbage Soup with GreekYogurt

Posted on by simplegoodfood

3 Ways to Prep: Freeze • Can • Jar Mix

This hearty cabbage soup is one of those recipes that quietly becomes a staple in your kitchen—simple to make, easy to store, and incredibly satisfying when you need a nourishing meal ready to go.

Loaded with colorful vegetables, chickpeas, and quinoa, this version goes beyond a basic cabbage soup to deliver real staying power. A spoonful of creamy Greek yogurt added at serving brings everything together and gives it that extra boost of protein without weighing it down.

It’s also a perfect fit for freezer and make-ahead meals. Cook once, portion it out, and you’ll have comforting, wholesome bowls waiting for you on busy days. The flavors deepen over time, making each reheated serving just as good—if not better—than the first.

If you’re building a freezer stash or planning ahead for the week, this is an easy, dependable recipe you’ll be glad to have on hand. It can even be adapted for pressure canning, giving you a shelf-stable option alongside your freezer meals.

Bowl of steaming vegetable soup with carrots, potatoes, and greens beside a plate of buttered bread

Plant-Based Protein Cabbage Soup with GreekYogurt

This hearty cabbage soup is one of those recipes that quietly becomes a staple in your kitchen—simple to make, easy to store, and incredibly satisfying when you need a nourishing meal ready to go.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil optional
  • 2 medium onions chopped
  • 4 cloves garlic minced
  • 4 bell peppers chopped
  • 6 carrots chopped
  • 6 stalks celery chopped
  • 1 medium head green cabbage chopped
  • 2 cans 14.5 oz diced tomatoes (no salt added)
  • 2 cans 15 oz chickpeas, drained & rinsed
  • 12 cups low-sodium vegetable broth
  • 2 cups cooked quinoa OR 1 cup uncooked quinoa
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 1 tsp black pepper
  • 1 tsp smoked paprika optional
  • 4 bay leaves
  • Salt to taste
  • 1 ½ cups plain nonfat Greek yogurt (for serving)
  • Fresh parsley for garnish

Method
 

  1. In a large stockpot, heat olive oil if using.
  2. Add onion, garlic, bell peppers, carrots, and celery. Cook 7–8 minutes until softened.
  3. Stir in cabbage, tomatoes, chickpeas, broth, quinoa (if uncooked), and seasonings.
  4. Bring to a boil, then reduce heat and simmer 25–30 minutes, until vegetables are tender and quinoa is
  5. cooked.
  6. Remove bay leaves. Taste and adjust seasoning.
  7. Cool soup completely before portioning.

Notes

Meal Prep & Portioning Guide

  • Portioning: ~12 servings (about 1½ cups each).
    • Individual meals: 2-cup freezer-safe containers.
    • Family portions: 4-cup containers.
  • Storage:
    • Fridge: 4–5 days.
    • Freezer: Up to 3 months.
  • Reheating:
    • Microwave: Thaw overnight, heat 2–4 minutes.
    • Stovetop: Reheat gently, add broth if needed
Adding Greek Yogurt: Store separately, 2–3 tbsp per serving. Swirl in just before eating
This makes a lot so be sure to use the largest stock pot you have.
CaloriesProteinCarbsFiberFatSodium
~215~12 – 13 g~30 g~7 g~4 g~350 mg

Make It Your Way: Freezer, Pantry, or Jar Mix

Make It Your Way: Freezer, Pantry, or Jar Mix

This recipe is designed to be flexible, so you can choose the prep method that works best for your kitchen:

Freezer Meal:
Prepare as directed, cool completely, and freeze in portions for easy reheating.

Pantry (Pressure Canning):
For a shelf-stable option, prepare the soup base but leave out ingredients like dairy, grains, or pasta. Add those fresh when reheating. Follow tested pressure canning guidelines for safe processing.

Jar Mix Option:
To turn this into a shelf-stable dry mix, use dehydrated vegetables, dried beans, and spices. Store as a “soup starter,” then add broth and any fresh ingredients when cooking.

This approach lets you stock your freezer, pantry, or both—making mealtime easier no matter what your week looks like.

#HeartHealthy #LowCholesterol #LowA1C #BloodSugarFriendly

#SoupsAndStews #ComfortFood #HealthyComfortFood #CozyMeals

#MealPrep #FreezerFriendly #BatchCooking

#EasyRecipes #HomeCooking

#WhatsForDinner

Posted in Freezer & Make-Ahead Meals, Simple Meals, Weekend Suppers

Sunday – Vegetable Pot Pie

Posted on by simplegoodfood

This Vegetable Pot Pie is a cozy meatless comfort food filled with vegetables in a creamy sauce and topped with mashed potatoes. Perfect for a Sunday supper.

Vegetable Pot Pie

This Vegetable Pot Pie is a cozy meatless comfort food filled with vegetables in a creamy sauce and topped with mashed potatoes. Perfect for a Sunday supper.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • ½ onion chopped
  • 1 carrot diced
  • 1 celery stalk diced
  • 1 cup mushrooms chopped
  • 1 cup frozen mixed vegetables or peas
  • 1 cup vegetable broth
  • ½ cup milk
  • 2 tbsp flour
  • Salt and pepper
  • 2 –3 medium potatoes peeled and chopped
  • 2 tbsp milk
  • 2 tbsp plain Greek yogurt

Method
 

  1. Boil potatoes until soft. Mash with milk and Greek yogurt and set aside.
  2. In a skillet, cook onion, carrot, celery, and mushrooms in olive oil until soft.
  3. Stir in flour and cook 1 minute.
  4. Add vegetable broth and milk and cook until slightly thickened.
  5. Stir in frozen vegetables, salt, and pepper.
  6. Pour mixture into a small baking dish.
  7. Spread mashed potatoes on top and rough up with a fork.
  8. Bake at 375°F for 25–30 minutes until hot and lightly browned.
  9. Let sit 10 minutes before serving.

Notes

3 Ways to Prep: Freeze, Can, or Make a Base Mix
This vegetable pot pie is built around a savory filling and a mashed potato topping, which makes it easy to adapt for different make-ahead methods.
Freezer Meal:
Prepare the filling and freeze it separately for best texture. When ready to serve, reheat the filling, top with freshly made mashed potatoes, and bake until golden.
Pantry (Pressure Canning):
The filling can be pressure canned on its own for a shelf-stable option. Leave out any dairy or thickeners before canning, then thicken and add freshly made mashed potatoes when serving.
Jar Mix Option:
For a dry mix version, prepare a seasoned vegetable base using dehydrated ingredients. When cooking, add broth, simmer until tender, thicken as needed, and finish with fresh mashed potatoes.
Storing the filling separately and adding the topping fresh gives you the best flavor and texture every time.

#HeartHealthy, #LowCholesterol, #LowA1C, #BloodSugarFriendly, #WeekendSuppers, #ComfortFood, #HealthyComfortFood, #CozyMeals,

#SaturdaySupper, #SundayDinner, #HomeCooking, #SlowFoodStyle, #FoodLovers, #WhatsForDinner,