The freezer is the most underused tool in most kitchens — not just for backup bread, but for entire meals that taste just as good weeks later. Here’s what we make in double batches specifically to freeze.
Anything slow-cooked and saucy. Stews and chilis freeze better than almost anything else, because the liquid protects them from freezer burn and reheating only deepens the flavor. Our Slow Cooker Beef Stew and Slow Cooker Black Bean Chili both freeze in portions for exactly this reason.
Grain bowls, minus anything crisp. A base like our One-Pot Chicken and Rice freezes well on its own — just add anything fresh or crunchy after reheating, not before.
Baked goods, sliced first. Banana bread and muffins freeze exceptionally well, and slicing before freezing means you can pull out exactly what you need. Both our Double Chocolate Banana Bread and Fudgy Chocolate Banana Muffins hold up well wrapped tightly and frozen.
No-bake bites. These were basically designed for the freezer — our No-Bake Peanut Butter Energy Bites and Chocolate Peanut Butter Energy Bites go straight from freezer to hand, no defrosting required.
Label everything with the date, and you’ve built yourself a backup dinner plan for the weeks when cooking just isn’t happening.
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