Recipes

Delicious dishes to freeze: You can prepare these 10 recipes and cook them later

We all know how important a balanced diet is to our health. In everyday life, however, there is not always enough time to prepare a delicious and healthy dinner. Good preparation helps so that you can still enjoy a home-made meal on these days. In the article we show you some simple recipes for dishes to be frozen, which can be kept in the freezer for up to a few months and then further cooked later.

If you want things to be quick and straightforward, it pays to always have a few dishes in stock in the freezer. So you can prepare a full meal for yourself and your family at any time. The freezing recipes are also great for childbirth as they save the new mom time that she can spend with the baby instead.

Dishes for freezing – pre-cook or just prepare?

Recipes for freezing in advance in freezer bags

If you want to stock up on some prepackaged meals, the freezer is your best friend. The food stays fresh longer in the freezer, which also helps prevent food waste.

Before you start, you have to decide whether you want to pre-cook the dish completely and just warm it up later, or just prepare the necessary ingredients for the recipe. If you pre-cook a dish and then freeze it, it can lose more or less of its flavor. With this variant, however, the meal does not need to be cooked any further and is ready more quickly.

Nevertheless, we recommend that you only prepare and freeze the ingredients for the recipe so that you only have to cook or bake the dish at a later time. At this point, kitchen appliances such as multi-cookers, pressure cookers and slow cookers can be an advantage.

The majority of the recipes you will find on this page are not fully pre-cooked, just prepared for cooking. Above all, you save the shopping and measuring of products as well as the annoying peeling and cutting of vegetables.

How do I prepare the dishes for freezing??

Cut vegetables, ready to cook and freeze

If you happen to have seasonal foods that you won’t be able to use up anytime soon, or if you just want to stock up on some dishes, these freezing recipes are perfect. Plan a few hours on the weekend and get started.

If you don’t have the groceries you need, first make a grocery list and get everything you need. Also think about the containers in which you want to freeze the dishes.

Then clean and peel the vegetables and cut into suitable pieces according to the recipe. For meat or fish recipes, wash and pat the meat or fish dry, removing bones and skin if necessary. Then all that remains is to pour all the ingredients into freezer bags or other containers, seal them airtight and freeze them. Be careful not to freeze the liquid in recipes such as soups and stews. You add water or broth later when cooking. Other liquids such as tomato sauce go into the freezer bag.

Once frozen, the prepared dishes usually last up to 3 months.

Freezing dishes: these tips will help

Tips on how to freeze dishes properly

  • Choose a suitable container for freezing – freezer bags with closures such as ziplock bags are best because they save space. Alternatively, you can also use cans made of plastic, steel or glass with a lid.
  • Labeling freezer bags or containers – Don’t rely on memory, especially when preparing and freezing multiple meals at once. Label the freezer bags by noting the date of freezing, the dish and any instructions for further preparation.
  • If you have partially pre-cooked the dish or freeze some ingredients blanched, allow them to cool completely before placing them in the freezer.
  • Preventing freezer burn – So that the frozen food tastes just as good after cooking, you need to pack your containers as airtight as possible.

10 recipes for delicious and healthy dishes to freeze

Meal prep freeze recipes and tips

Either a pressure cooker or a slow cooker is used for these recipes. If you do not have any of these devices, you can alternatively prepare the dishes in a normal saucepan on the hotplate.

Important instructions:

  • If you cook frozen dishes with meat or fish in the slow cooker, for safety reasons you must thaw the products completely before you put them in the slow cooker.
  • If dishes with tomato sauce are prepared in a pressure cooker, the sauce must be added as the last ingredient and not on the bottom of the pan, otherwise it can burn.

Chicken noodle soup from the slow cooker

Cooking chicken soup with noodles recipe in advance for the puerperium

Ingredients for freezing:

  • 500 g chicken breast, skinless and boneless
  • 3 stalks of celery, sliced
  • 3 carrots, sliced
  • 1 medium onion, diced
  • 2 cloves of garlic, chopped
  • 1 tablespoon of thyme
  • 1 tablespoon of rosemary
  • pinch of salt

For cooking:

  • 2 liters of chicken broth
  • 200 g egg noodles

Chicken noodle soup for freezing and cooking in the slow cooker

Prepare the ingredients for freezing and place them in a suitable freezer bag with a cap. Label the bag and place it in the freezer.

To make the chicken noodle soup, defrost the ingredients in the refrigerator for 24 hours before placing them in the slow cooker. Mix the ingredients so that they are evenly distributed before turning on the slow cooker. Pour in the chicken broth and cook on high for 3-4 hours or on low for 6-8 hours.

For the last 15 minutes, take out the chicken breasts and mince them with a fork. Add the shredded meat and egg noodles again and cook for another 15 minutes.

Dishes to Freeze: Chicken Chili

Recipes for dishes for preparing and freezing chicken chili

Ingredients for freezing:

  • 5 cloves of garlic, chopped
  • 1 large onion, chopped
  • 3 large carrots, chopped
  • 3 large stalks of celery, chopped
  • 80 ml hot sauce (e.g. Sriracha)
  • 2 tablespoons of maple syrup or honey
  • 1 tablespoon of cumin
  • 1 tablespoon of chili powder
  • 1 tablespoon of smoked paprika
  • 1/2 teaspoon of salt
  • 1 kg of skinless and boneless chicken breasts
  • 2 cans (400 g each) of diced tomatoes

To serve:

  • 50 g blue cheese, crumbled
  • Coriander and / or spring onions
  • lime
  • Tortilla chips

Place the ingredients in a freezer bag for freezing and seal airtight.

To cook, place the ingredients in a pressure cooker (such as an Instant Pot). When cooking in a pressure cooker, it is important to put the tomatoes on top to avoid “burning” them. Cook the chilli under high pressure for 30 minutes. Then release the pressure, chop the chicken with 2 forks and put it back in the pan. Serve with crumbled blue cheese, fresh coriander and lime wedges.

To cook in the slow cooker: Fry the onion, garlic, carrots and celery before freezing. Thaw the frozen dish in the refrigerator for 24 hours, then place in a large slow cooker and cook for 4 hours on high or 8 hours on low.

Vegetarian chilli recipe for freezing

Recipes for preparing and freezing vegetarian chilli in freezer bags

If you’re looking for veggie freezing recipes to keep in stock, you can also try this recipe for chili sin carne.

Ingredients for freezing:

  • 1 can of black beans
  • 1 can of kidney beans
  • 1 can of corn
  • 1 sweet potato, peeled and diced
  • 1 medium onion, diced
  • 2 cloves of garlic, chopped
  • 2 cans of diced tomatoes
  • 1 tablespoon of chili powder
  • 1 teaspoon paprika powder
  • 1 teaspoon of oregano
  • 1 teaspoon of cumin
  • 1 teaspoon of salt
  • 1/4 teaspoon cayenne pepper

For cooking:

  • 250 ml vegetable stock

Put all ingredients except the vegetable stock in a freezer bag and seal it airtight. Before cooking, let the bag thaw in the refrigerator for 24 hours.

To cook, put the ingredients in the slow cooker and mix so that they are evenly distributed. Add the vegetable stock and cook for 4 hours on high or 8 hours on low.

Freezing Recipes: Lentil Soup

Lentil soup to prepare and freeze recipe

Ingredients for freezing:

  • 1 medium onion, chopped
  • 2 large carrots, chopped
  • 2 small celery, chopped
  • 400 g green lentils, rinsed and drained
  • 1 1/2 teaspoons of cumin
  • 1 1/2 teaspoons of oregano
  • 1 teaspoon of salt
  • Ground black pepper, to taste
  • 2 bay leaves
  • 2 cans of diced or mashed tomatoes

For cooking:

  • 2.5 liters of vegetable stock (or 2 stock cubes + 2.5 liters of water)

To serve:

  • 300 g fresh spinach
  • 1 large clove of garlic, grated
  • some grated parmesan

Place the ingredients in a suitable freezer bag with a cap for freezing.

In the pressure cooker: Pour the ingredients straight from the freezer into the pot, boil for 20 minutes under pressure and let them evaporate quickly.

In the slow cooker: Pour the ingredients straight from the freezer into the slow cooker and stir. Cook on low for 10 hours or on high for 5 hours.

After cooking: add the spinach and garlic. Stir and serve hot garnished with parmesan cheese.

Crispy chicken strips in stock

Meal prep recipes for freezing crispy chicken strips

Ingredients:

  • 3 large boneless and skinless chicken breasts
  • 1 large egg
  • 60 g desiccated coconut, unsweetened
  • 30 grams of flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon of salt
  • Ground black pepper to taste

Bread the chicken sticks in egg and desiccated coconut

Cut the chicken breast into strips 2-3 cm wide and set aside. Place the egg in a shallow bowl and whisk with a fork. Put the coconut flakes, flour, garlic powder, salt and pepper on a large plate and mix well with a fork.

Dip both sides of each chicken strip in the egg mixture, toss in the coconut mixture, and place on a baking sheet. Repeat the process with all the chicken strips.

Freeze the chicken strips on the tray for a few hours and then transfer them to a ziplock bag. Store in the freezer for up to 3 months.

For baking, place the fillets straight from the freezer on a baking sheet and spray with cooking spray. Bake for 30 minutes at 220 ° C until golden brown, turning once if necessary.

Mini meatballs to prepare and freeze

Recipe for meatballs with turkey and zucchini as meal prep

If you have a large yield of zucchini, you can make these delicious meatballs with turkey and zucchini as a meal prep. So you’ll use up the zucchini and have a quick dinner (almost) ready.

Ingredients:

  • 1 kg of ground turkey
  • 1 teaspoon of red pepper flakes
  • 4 cloves of garlic, chopped
  • 100 g panko breadcrumbs
  • 2 eggs
  • 1 grated zucchini, drained
  • some freshly chopped coriander
  • 1 tablespoon of Italian seasoning
  • 1 teaspoon onion powder

Zucchini Recipes for Freezing Meatballs Mixture with Turkey Meat

Put all ingredients in a large bowl and mix together. Do not mix too long. Roll the mixture into balls.

Line a baking pan with parchment paper and place the meatballs on top. Place in the freezer for 30 minutes, then place in a freezer bag with a cap and freeze.

For baking, place the frozen meatballs on baking paper and bake for 30-40 minutes at 220 ° C. The exact baking time may vary depending on the size of the meatballs.

Chicken and chickpea stew

Recipes for freezing in stock stew with chicken and chickpeas

Ingredients for freezing:

  • 1 large onion, finely diced
  • 3 large cloves of garlic, finely chopped
  • 1 kg of peppers, pitted and roughly diced
  • 500 g boneless and skinless chicken breast, diced
  • Avocado oil for frying
  • 2 cans of diced tomatoes
  • 170 g uncooked quinoa
  • 2 cans of chickpeas, rinsed and drained
  • 1 1/2 teaspoons of salt
  • Ground black pepper to taste
  • 3 bay leaves

For cooking:

  • 500 ml vegetable or chicken broth
  • 120 g sesame paste
  • 30 g fresh parsley or basil, finely chopped

Put all the ingredients in a large ziplock bag to freeze, placing the tomatoes on top. Let out as much air as possible, seal the bag, and freeze for up to 3 months.

For cooking in a pressure cooker (Instant Pot): Put the ingredients from the freezer bag together with 500 milliliters of water or stock in the pot and cook for 20 minutes under high pressure, then evaporate quickly. Add the sesame paste and fresh herbs, stir and serve.

For cooking in the slow cooker: sauté the onion, garlic and paprika in avocado oil before freezing. Thaw in the refrigerator for 24 hours before cooking. Then place in the slow cooker and add water or stock. Cook for 4 hours on low or 8 hours on high. Add the sesame paste and greens, stir and you’re done.

Tip: You can also freeze this dish when it is cooked by placing it in a suitable airtight container. Thaw in a saucepan with a lid over low heat before consumption.

Asian beef with broccoli

Asian dishes for freezing beef with broccoli

Ingredients for freezing:

  • 1 flank steak (approx. 600 g), thinly sliced
  • 2 broccoli, washed and cut into florets

For the sauce:

  • 125 ml soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon of brown sugar
  • 2 teaspoons of grated ginger
  • 2 cloves of garlic, chopped
  • 1 teaspoon of sriracha sauce
  • 1/2 teaspoon chilli flakes
  • 1 teaspoon honey

For cooking:

  • 250 ml beef stock
  • 1 tablespoon of cornstarch
  • 70 ml of water

Beef with broccoli and Asian sauce served on rice

Whisk the ingredients for the sauce in a bowl, place in a small freezer bag and seal. Put the beef and broccoli florets in a large freezer bag along with the small bag and freeze.

Thaw the dish in the refrigerator for 24 hours before cooking. Then put the ingredients in the slow cooker and mix. Add the beef stock and cook on low for 2 hours.

Mix the corn starch with water for the last 30 minutes and place in the slow cooker.

Serve the dish on rice and sprinkle with sesame seeds if you like.

Vegetarian dishes to freeze in advance: Green lentil curry

Curry dishes for freezing lentil curry ingredients

Ingredients for freezing:

  • 1 large onion, finely diced
  • 6 cloves of garlic, crushed
  • 1 teaspoon coconut oil
  • 1 teaspoon turmeric
  • 1/2 teaspoon coriander, ground
  • 1 teaspoon of curry powder
  • 1 teaspoon of cumin
  • 1 1/4 teaspoons of salt
  • 1 can of coconut milk, full fat
  • 170 g tomato paste
  • 400 g green lentils, uncooked and rinsed

For cooking:

  • 750 ml of water

For serving:

  • Coriander and / or green onions
  • Greek yogurt
  • avocado

Put all ingredients except water and garnishes in a large ziplock bag with the tomato paste on top (very important for the Instant Pot). Let out as much air as possible, seal the bag and freeze it for up to 3 months.

In the pressure cooker: Pour directly from the freezer into the pot, add water and cook for 25 minutes under high pressure, then evaporate quickly.

In the slow cooker: before freezing, sauté the onion and garlic in a pan and add the spices. To cook, add the contents of the freezer bag directly to the saucepan, add water and cook on low for 9 hours or on high for 5 hours.

Recipe for spaghetti sauce for pre-cooking and freezing

Cook spaghetti sauce in advance and freeze recipe

With this recipe, you don’t freeze the ingredients, but rather the finished sauce.

Ingredients:

  • 1.5 kg turkey or beef mince
  • 2 cans (400 g each) of diced tomatoes
  • 150 ml tomato paste
  • 1 onion, diced
  • 3 cloves of garlic, chopped
  • 1 carrot, grated
  • 1 zucchini, finely diced or grated
  • 1 tablespoon of garlic, granulated
  • 2 tablespoons of Italian seasoning
  • 2 tablespoons of sugar
  • 1 teaspoon of salt
  • 1 teaspoon of red pepper flakes
  • 1 tablespoon of balsamic vinegar
  • 250 ml of water
  • black pepper to taste

Vacuum the precooked spaghetti sauce in freezer bags

Fry the minced meat in a large saucepan. Add the onion and garlic and sauté for another 2 to 3 minutes.

Add the remaining ingredients and bring to a boil. Once the sauce is boiling, turn the heat down to low. Let the sauce simmer for at least an hour with the lid closed.

Allow the spaghetti sauce to cool completely, then seal it airtight in freezer or vacuum bags and store in the freezer. Heat in a saucepan to defrost.

Tip: You can also make this recipe for freezing vegetarian by leaving out the minced meat.