Are you tired of being slaved every day in the kitchen? Looking for ways to spend more quality time with your family? or simply just have some alone time to unwind?
Well with these freezer meals that are super easy to make, you will be able to claim your time back.
I love having ready to go freezer meals for busy nights when I don’t have much time to cook. Or, when I just don’t feel like it!
Trust me, I know how it feels to come home from a long day at work and have to start preparing dinners for the family.
Just by doing a little work ahead, you will save so much time later!
When you have those freezer meals stashed away, you won’t be so tempted to spend money on fast food or pizza!
Easy Marinara Sauce
Get ready for the best homemade marinara sauce ever!
Marinara sauce doesn’t need to be a time-intensive recipe.
My recipe requires just 30 minutes.
I promise you, the taste is out of this world AMAZING!
- 1 Can (28 ounces) of tomatoes (your preference of brand, peeled, diced, whole or puree)
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 bay leaf
- 5-8 garlic cloves – minced, chopped or mashed (If you prefer to add more or add less is up to your taste)
- Chili pepper to taste OPTIONAL (I like a bit of heat on my sauce…just a hint)
In a deep pan heat olive oil on medium heat and add garlic.
Cook until fragrant (making sure you don’t burn it)
Add the remaining ingredients, tomatoes, and herbs.
Add salt and pepper to taste and mix well. Bring sauce to a simmer.
Reduce heat from medium to low, cover pan, and let it cook slowly for 20-25 min.
- You can keep in the fridge up to one week
- You can freeze this up to 10 weeks
Best Chili Bowl Recipe
This Chili recipe is easy and delicious!
If you have a big family and are short of time this recipe is the one for you.
It’s a quick, delicious, homemade meal that is ready in just half an hour and easy on your budget.
- Ground beef (ground turkey or combination of both)
- Green pepper
- Yellow onion
- Canned tomatoes
- Tomato sauce or tomato paste
- Can of beans (your favorite beans)
- Olive oil
- Chili powder
- Garlic and onion powder
- Salt and pepper
In a hot saucepan add olive oil and cook onions and peppers until slightly soft.
Add the tomato paste, beans and spices and cook for a minute.
Next, add the ground beef and stir making sure it starts to brown.
Once the ground beef has taken some color, add the can tomatoes and a splash of water. Bring to a boil.
Add salt and pepper and mix well.
Cover and cook for another 10-15 minutes.
Remove from the heat and you are ready to serve.
Make enough to have leftovers.
You can keep in the fridge for up to 5 days. Or you can freeze and keep for a few weeks.
Quick and Easy Chicken Noodle Soup
Chicken noodle soup is a classic recipe that everyone loves.
This quick and easy chicken noodle recipe won’t disappoint.
Even your pickiest eater would love this go-to chicken soup and ask for another serving.
This is my family go-to recipe for comfort and extraordinary taste.
- 2 chicken breasts boneless skinless (cut in small chunks)
- 2 carrots sliced
- 2 tablespoon olive oil
- 1 yellow onion chopped
- 2 stalks celery in small chunks
- 3 cloves garlic minced
- 6 ounces egg noodles
- Salt and pepper
- 4 cups chicken broth
- 1 teaspoon fresh thyme and oregano
Heat a deep pan or dutch oven and add olive oil, onions, garlic, carrots, and celery.
Sprinkle the salt and pepper and toss until onions start getting translucent.
Add the chicken and spices and cook until brown (about 10-12 minutes)
Add the chicken broth and egg noodles and bring to a boil. Cover and lower heat to medium-low and cook for 10 minutes or until noddle are soft.
If you like your noodles to have a bite shorten the cooking time by approximately 1-2 minutes.
On the other hand if you want your noodles to be softer cook then for an additional 2-3 minutes.
Classic Beef Stew on a Budget
- 1 pound chuck roast cut into 2″ chunks
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarse ground black pepper
- 2 tablespoons flour
- 2 tablespoons olive oil
- 1 small onion chopped
- 4 cloves garlic minced
- 2 carrots cut into chunks
- 2 Yukon potatoes chopped
- 4 cups beef broth
- 1/4 cup tomato paste
- 1 bay leaf
- 1 teaspoon thyme
- 1 tablespoon Worcestershire sauce
Season the beef with salt and pepper generously and place on a hot dutch oven with olive oil.
Do not crowd the pan. If you do, the meat will boil instead of browning. It is better to do it in 2 or even 3 batches.
Brown the beef on all sides (about 15-20 minutes) the browner the better.
The goal here is to develop the color and caramelize the beef.
Add garlic, onions and cook until onions are translucid.
Then add the tomatoes paste and cook until the paste red color darkens.
Add the beef broth and worchestershire sauce stir with a spoon until everything is together and tomato paste dissolves.
If you like at this point you can add a splash of your favorite red wine. This makes the sauce reacher and more complex.
Do not worry about the alcohol since it will evaporate during the cooking process.
Cove and simmer in low heat for one hour ( 2 hours will be ideal)
At this point, if you find your sauce is too thin, you may add the flour. Dissolve the 2 tablespoons of flour with a tiny bit of water and add the pan mixing well.
Add the potatoes and carrots mixing as you go.
Cover and cook for another 30 minutes.
This recipe can be eaten alone or served over white rice or noodles.
Super Easy Chicken Pot Pie
What’s not to love about chicken pot pie? Think about it juicy and tender pieces of chicken, crisp veggies and a luscious sauce, all wrapped in a warm and cozy crust.
When it comes to comfort foods chicken pot pie is definitely in my top 5.
My recipe is easy to make and yet it packs a big flavor PUNCH
I hope your family loves this recipe as much as my family does!
- Pie crust
- Boneless chicken cut in chunks
- Cream of chicken soup
- Frozen mixed veggies
- Salt, pepper, and spices
Preheat your oven to 400 degrees.
Unroll one of your pie crusts into a 9″ deep pie dish and bake for 12 minutes or until golden brown.
Heat up a pan with olive oil, generously season the chicken with the salt, pepper, and spices.
Cook until brown on all sides.
Add the cream of chicken soup, frozen vegetables and bring to a boil.
Make sure the seasoning is on point to your liking.
Transfer to the baking deep pie dish. Carefully lay the 2nd pie crust on top making sure you crimp the edges.
Cut a few slits on top of the pie crust to allow steam to escape (if you skip this step your pie crust with burst)
Bake 40 minutes or until crust is lightly browned.
Take it out of the oven and let stand and cool down for 15 minutes before cutting.
If you skip this step and cut the pie before it has had time to cool down, the juices will be very runny.