Back-To-School Freezer Meals Prep and Recipes

It’s hard to believe that the beginning of the school year is already here. I’ve been enjoying the laid back feel that summer carries with it. Picnic dinners with friends, casual BBQ’s and late nights, but all that has now changed. The school year brings with it a routine that summer lacks. If motherhood has taught me one thing, it’s that preparation is the key to success.

In the spirit of preparedness, I’ve put together three recipes you can make and freeze now so that you’re ready for back-to-school dinners. These recipes are tried, true and delicious because they were my grandmother’s. She was an excellent cook, and these meals are the food of my childhood. All are healthy meals that I hope your family will love too!

Tuscan Ribollita Soup

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Tuscan Ribollita Soup

I love this soup because it's a hearty vegetarian option. It can be vegan if you replace the Parmesan cheese with nutritional yeast. The soup freezes well and is a huge hit with my children. I sometimes make garlic toast to accompany it.

Course

Freezer Cooking, Main Dish, Side Dish, Soup

Servings

Ingredients

• 2 tbsp olive oil
• 1 tbsp fresh parsley
• 2 cloves garlic, minced
• 1 small onion, minced
• 1 carrot, diced
• 3 stalks celery, diced
• 1 package baby kale
• 4 cups vegetable stock
• 2 15 oz. cans cannellini beans, drained
• 1 cup Parmesan cheese

Course Freezer Cooking, Main Dish, Side Dish, Soup Servings Ingredients 2 tbsp olive oil 1 tbsp fresh parsley 2 cloves garlic, minced 1 small onion, minced 1 carrot, diced 3 stalks celery, diced 1 package baby kale 4 cups vegetable stock 2 15 oz. cans cannellini beans, drained 1 cup Parmesan cheese

Instructions

1. Heat olive oil in a large soup pot.
2. Saute parsley, garlic, onion, carrot, and celery for 5 minutes. Lower heat, cover and allow ingredients to sweat for another 5 minutes.
3. Add baby kale and vegetable stock to the pot. Bring to a boil and lower heat to simmer for 20 minutes.
4. Add cannellini beans and simmer for another 10 minutes.
5. Mix in cheese before serving.

Recipe Notes

*HOW TO FREEZE*

1. To freeze this meal, follow steps 1-4 and allow it cool completely before putting it in a freezer safe container.
2. Defrost and reheat.
3. Add Parmesan cheese to finish.

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Swedish Cauliflower Meatballs with a Creamy Mushroom Gravy

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Swedish Cauliflower Meatballs with a Creamy Mushroom Gravy

Swedish meatballs is one of my all time favorite recipes that I've updated to make just a bit healthier for my family. I love adding cauliflower to a traditional meatball recipe because it loads them with veggies that my kids may otherwise not eat. This dish is low carb and can be eaten just as it is, or you can make a side of egg noodles to pour the sauce and meatballs over. Either way, it's sure to please a crowd.

Course

Beef, Freezer Cooking, Main Dish

Servings

Ingredients

Meatballs

• 1 lb. ground beef
• 1 head cauliflower, ground into small pieces
• 2 eggs, slightly beaten
• 1 cup milk
• 1 cup dry bread crumbs
• 1 small onion, minced
• 1 tbsp salt
• 1 tsp ground nutmeg
• 1 tsp dry mustard
• 1/2 cup 1/2 C vegetable oil

Mushroom Gravy

• 1 lb. sliced mushrooms
• 5 cups water
• 2 tsp salt
• 1 cup milk
• 6 tbsp Corn Starch

Course Beef, Freezer Cooking, Main Dish Servings Ingredients Meatballs 1 lb. ground beef 1 head cauliflower, ground into small pieces 2 eggs, slightly beaten 1 cup milk 1 cup dry bread crumbs 1 small onion, minced 1 tbsp salt 1 tsp ground nutmeg 1 tsp dry mustard 1/2 cup 1/2 C vegetable oil Mushroom Gravy 1 lb. sliced mushrooms 5 cups water 2 tsp salt 1 cup milk 6 tbsp Corn Starch

Instructions

Meatballs

1. In a large bowl, mix ground beef, cauliflower, egg, milk, bread crumbs, onion, salt, nutmeg, and mustard. Roll into 40-1 inch balls.

1. In a large saucepan, heat oil over medium heat. Add meatballs; brown 10 minutes, turning as needed. Cauliflower makes the meatballs soft, so handle them gently.
2. Drain meatballs on a paper towel. All them to cool completely before freezing.

Creamy Mushroom Gravy

1. In a medium saucepan, stir together mushrooms, water, and salt.
2. Heat to boiling; reduce heat and simmer, covered, 10 minutes.
3. Stir together milk and corn starch until smooth. Add to mushroom mixture. Stirring constantly, bring to boil over medium heat. Boil 1 minute.
4. Allow the gravy to cool completely before freezing.

Recipe Notes

*HOW TO FREEZE*

1. Separately store meatballs and mushroom gravy in freezer safe containers. Allow both to thaw.
2. Simmer the meatballs in the mushroom gravy for 25 minutes before serving.

 

 

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Lasagna Roll Ups

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Lasagna Roll Ups

Traditional Lasagna is delicious but difficult to freeze without doing some major portioning. I love how easy these roll ups are to not only make but freeze and enjoy.

Course

Beef, Freezer Cooking, Main Dish

Cuisine

Italian

Servings

Ingredients

• 1 package lasagna noodles
• 2 lb. ground beef
• 4 cloves garlic, minced
• 2 tsp. basil
• 2 tsp. oregano
• 6 tbsp. Corn Starch V8 juice and cornstarch can be substituted for a jar of spaghetti sauce.
• 8 cups V8 juice V8 juice and cornstarch can be substituted for a jar of spaghetti sauce.
• 4 cups ricotta
• 1 16 oz. shredded mozzarella cheese, divided
• 2 10 oz. packages frozen spinach, defrosted and drained
• 1/2 Parmesan cheese

Course Beef, Freezer Cooking, Main Dish Cuisine Italian Servings Ingredients 1 package lasagna noodles 2 lb. ground beef 4 cloves garlic, minced 2 tsp. basil 2 tsp. oregano 6 tbsp. Corn Starch V8 juice and cornstarch can be substituted for a jar of spaghetti sauce. 8 cups V8 juice V8 juice and cornstarch can be substituted for a jar of spaghetti sauce. 4 cups ricotta 1 16 oz. shredded mozzarella cheese, divided 2 10 oz. packages frozen spinach, defrosted and drained 1/2 Parmesan cheese

Instructions

1. Cook lasagna noodles according to the package. Drain and allow to cool.
2. In a large skillet, brown ground turkey, garlic, basil, and oregano.
3. Stir corn starch into V8 juice until smooth (or add substituted jar of spaghetti sauce). Then add to meat mixture. Boil for 1 minute. Set aside to cool.
4. Spread half the sauce to cover the bottom of a 9 x 12 pan.
5. In a large bowl, mix ricotta, 1 cup of mozzarella cheese, spinach, and Parmesan cheese.
6. Spread 1/3 C of cheese mixture on each lasagna noodle. Then roll up and cut in half. Place cut side down in the bottom of the pan.
7. Spread remainder of sauce over the top of the roll ups. Cover with the remainder of the mozzarella cheese and seal for the freezer.

Recipe Notes

*HOW TO FREEZE*

1. Make sure to prepare the lasagna roll ups in a freezer safe pan.
2. Defrost and bake in 350-degree oven for 30 minutes.

*PRO TIP*

• If you have any leftover filling or sauce save them to add to your eggs in the morning.  It tastes delicious scrambled!

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After freezing the meals, I would recommend defrosting overnight in the fridge
or 2-3 hours if left out on the counter.

Preparing three meals in one day seems like a big job, but the reward of having dinner ready to go is worth the effort. Double or triple the recipes to make even more in advance. My favorite thing to do is invite a friend over so that both of you can share the work and the reward of these fantastic meals. The school year is here so let’s get ourselves prepped and ready with some healthy and easy weeknight dinners!

For more information about how to get started making freezer meals, check out this post: HERE

See out more back-to-school content by clicking: HERE

Wishing Everyone a Happy and Blessed New School Year!