20 Freezer-Friendly Batch Cooking Recipes

Batch cooking can save time and reduce stress, especially when you’re faced with a busy week. This collection of 20 freezer-friendly recipes makes it easy to whip up delicious meals in advance, so you can enjoy homemade goodness without the hassle. Get your containers ready and discover simple meals that freeze beautifully and taste great any night of the week!

Spicy Lentil Soup

This Spicy Lentil Soup is a warm and comforting dish that’s packed with flavor and nutrition. It features tender lentils, colorful vegetables, and just the right amount of spice to warm you up on a chilly day. Plus, it’s super easy to make, making it perfect for batch cooking.

The combination of spices gives it a delightful kick, while the lentils provide a hearty base. You can easily freeze this soup for later, ensuring you always have a delicious meal on hand. Serve it with some crusty bread for a satisfying meal.

Ingredients

• 1 cup dried lentils (green or brown)
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Rinse the lentils under cold water and set aside.
2. In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté until they soften, about 5 minutes.
3. Add the garlic and bell pepper, cooking for an additional 2 minutes.
4. Stir in the cumin, smoked paprika, and cayenne pepper, cooking until fragrant.
5. Add the lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce the heat and simmer for about 30 minutes, or until the lentils are tender.
6. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Hearty Vegetable Chili

Hearty vegetable chili is a comforting dish packed with flavor and nutrition. It’s the perfect meal for chilly evenings or when you need a quick, satisfying dinner. This recipe features a mix of colorful veggies, beans, and spices that come together for a warm and filling meal.

This chili is simple to make and can easily be adjusted to your taste. You can play around with the types of vegetables or beans you use, making it a versatile dish that fits any preference. Plus, it’s freezer-friendly, so you can batch-cook it and have leftovers for those busy weeks.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until soft.
2. Add the bell peppers, carrots, and celery. Cook for 5-7 minutes, stirring occasionally.
3. Stir in the diced tomatoes, kidney beans, black beans, vegetable broth, chili powder, cumin, and smoked paprika. Season with salt and pepper.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes, stirring occasionally.
5. Serve hot, garnished with fresh cilantro. Enjoy your hearty vegetable chili!

Creamy Chicken and Rice Casserole

This Creamy Chicken and Rice Casserole is a comforting dish that combines tender chicken, creamy sauce, and fluffy rice in one delicious bake. Perfect for busy weeknights, it’s simple to prepare and can easily feed a crowd or provide leftovers for the next day.

The flavors blend beautifully, giving you a warm and satisfying meal that feels like a hug in a bowl. Plus, it’s freezer-friendly, making it a great option for batch cooking. You can whip up a couple of these casseroles and have a go-to dinner ready at any time!

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup uncooked rice
• 2 cups chicken broth
• 1 can cream of chicken soup
• 1 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1/2 cup frozen peas (optional)
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the shredded chicken, uncooked rice, chicken broth, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix well.
3. Pour the mixture into a greased 9×13-inch baking dish. If using, sprinkle frozen peas evenly over the top.
4. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil, stir, and sprinkle the cheese on top.
5. Bake uncovered for an additional 15-20 minutes or until the rice is tender and the cheese is bubbly.
6. Garnish with fresh parsley before serving. Enjoy your creamy, cheesy casserole!

Vegetarian Mushroom Stroganoff

Vegetarian Mushroom Stroganoff is a creamy, comforting dish that’s perfect for any night of the week. The rich flavors of sautéed mushrooms combined with a savory sauce create a delightful experience that’s hard to resist. Plus, it’s simple to whip up and can easily be made in large batches for meal prep.

This recipe is not only delicious, but it also freezes well, making it an ideal choice for busy days. Serve it over your favorite pasta or rice for a hearty meal that satisfies.

Ingredients

• 8 ounces of pasta (your choice)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 16 ounces of mushrooms, sliced
• 1 teaspoon dried thyme
• 2 cups vegetable broth
• 1 tablespoon soy sauce
• 1 cup sour cream or a vegan alternative
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook the Pasta: Boil a pot of salted water and cook the pasta according to the package instructions. Drain and set aside.
2. Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, cooking until the onion is translucent. Stir in the mushrooms and thyme, cooking until the mushrooms are tender.
3. Add Broth and Soy Sauce: Pour in the vegetable broth and soy sauce, bringing the mixture to a simmer. Let it cook for about 5 minutes to blend the flavors.
4. Stir in Sour Cream: Reduce the heat and stir in the sour cream, mixing until it’s well combined. Season with salt and pepper to taste.
5. Combine with Pasta: Add the cooked pasta to the mushroom sauce, tossing to coat everything evenly. Serve hot, garnished with fresh parsley.

Savory Meatballs in Marinara Sauce

These savory meatballs in marinara sauce are a comforting classic that brings a taste of Italy to your dinner table. Juicy, tender, and coated in rich tomato sauce, they pair perfectly with pasta or crusty bread for a satisfying meal. Plus, this recipe is simple to whip up, making it a great option for weeknight dinners or meal prep.

Not only do these meatballs freeze wonderfully, but they also retain their flavor and texture when reheated. This means you can make a big batch and enjoy them anytime. They’re ideal for busy nights when you want something delicious without much effort!

Ingredients

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped parsley
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 3 cups marinara sauce
• Pasta of your choice (optional)

Instructions

1. Preheat your oven to 400°F (200°C). In a large bowl, mix together ground beef, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, Italian seasoning, salt, and pepper until well combined.
2. Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
3. Bake the meatballs for 20-25 minutes, or until they are cooked through and browned on the outside.
4. While the meatballs are baking, heat the marinara sauce in a saucepan over medium heat. Once the meatballs are done, add them to the sauce and let them simmer for 10 minutes.
5. Serve the meatballs over cooked pasta, or enjoy them on their own with some bread for dipping. Enjoy your delicious and hearty meal!

Stuffed Bell Peppers

Stuffed bell peppers are a delightful and colorful dish that brings a burst of flavor and nutrition to your table. They are simple to prepare, making them perfect for busy weeknights or meal prepping for the freezer. The combination of tender bell peppers filled with a savory mixture creates a satisfying meal that everyone will love.

This recipe is versatile, allowing you to customize the filling with your favorite grains, protein, and vegetables. Not only do they taste great, but they also look fantastic, adding a pop of color to your dinner spread. Here’s how to make these freezer-friendly stuffed bell peppers.

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked rice or quinoa
• 1 cup black beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (optional)
• Fresh cilantro for garnish (optional)

Instructions

1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
2. Make the Filling: In a large bowl, combine cooked rice or quinoa, black beans, corn, chopped onion, garlic, cumin, chili powder, salt, and pepper. Mix until well combined.
3. Stuff the Peppers: Spoon the filling mixture into each pepper, pressing down slightly to pack it in. If you like, sprinkle shredded cheese on top of the filling.
4. Bake: Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is bubbly.
5. Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro if desired, and enjoy your delicious stuffed bell peppers!

Pesto Pasta Bake

Pesto Pasta Bake is a comforting and delicious dish that’s perfect for busy weeknights or meal prep. With its creamy, cheesy layers and vibrant flavors from the pesto, it’s a crowd-pleaser that brings smiles to the dinner table. Plus, it’s super easy to whip up, making it a go-to recipe for both novice cooks and seasoned chefs.

This bake combines the goodness of pasta with the fresh taste of basil pesto and gooey melted cheese. It’s a fantastic way to use up leftover pasta or make a big batch for the freezer. Just portion it out, pop it in the freezer, and you’ll have a hearty meal ready to go whenever you need it!

Ingredients

• 12 oz rigatoni or your favorite pasta
• 1 cup basil pesto
• 2 cups cooked chicken, shredded (optional)
• 1 cup cherry tomatoes, halved
• 2 cups mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. Cook the pasta according to package instructions until al dente. Drain and return to the pot.
3. Add basil pesto, cooked chicken, cherry tomatoes, and half of the mozzarella cheese to the pasta. Mix until everything is well combined.
4. Transfer the pasta mixture to a greased baking dish. Sprinkle the remaining mozzarella and Parmesan cheese on top.
5. Drizzle with olive oil and season with salt and pepper.
6. Bake for 25-30 minutes, or until the cheese is bubbly and golden brown. Let it cool slightly before serving.

Black Bean and Sweet Potato Tacos

Black bean and sweet potato tacos are a delicious and nutritious option for any meal. The combination of creamy sweet potatoes and hearty black beans creates a satisfying flavor experience that’s both filling and healthy. With fresh ingredients and vibrant toppings, this recipe is simple to prepare, making it perfect for a weeknight dinner or meal prep for the week ahead.

These tacos are wonderfully versatile, allowing you to customize them with your favorite toppings like avocado, cilantro, or a squeeze of lime. They freeze well, so you can batch-cook and enjoy them anytime you want. You’ll love how easy it is to whip up a batch and have tasty meals ready to go!

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small tortillas
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, thinly sliced
• Optional: lime wedges for serving

Instructions

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes in olive oil, cumin, chili powder, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender.
2. In a large bowl, combine the roasted sweet potatoes and black beans. Mix gently to combine.
3. Warm the tortillas in a pan or microwave. Spoon the sweet potato and black bean mixture onto each tortilla.
4. Top with avocado slices, cilantro, and red onion. Serve with lime wedges if desired.
5. Enjoy immediately or let cool, then store in the freezer for later!

Beef and Broccoli Stir-Fry

This Beef and Broccoli Stir-Fry is a quick and tasty way to bring a bit of Asian flair to your dinner table. With tender beef, vibrant broccoli, and a savory sauce, this dish is satisfying and packed with flavor. It’s simple to prepare, making it a favorite for busy weeknights.

The combination of soy sauce, garlic, and ginger creates a deliciously rich sauce that coats the beef and vegetables perfectly. Plus, it’s a freezer-friendly meal, so you can whip up a big batch and enjoy it later!

Ingredients

• 1 pound beef sirloin, sliced thin
• 4 cups broccoli florets
• 1 bell pepper, sliced
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1/2 cup beef broth
• Salt and pepper to taste

Instructions

1. Marinate the Beef: In a bowl, combine sliced beef, soy sauce, and cornstarch. Let it marinate for at least 15 minutes.
2. Stir-Fry the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and cook until browned, about 3-4 minutes. Remove from the pan and set aside.
3. Cook the Vegetables: In the same pan, add the remaining oil. Stir-fry the broccoli and bell pepper for about 3-5 minutes until tender-crisp. Add garlic and ginger, cooking for another minute.
4. Combine Everything: Return the beef to the pan and pour in the beef broth and oyster sauce. Stir everything together and cook for 2-3 minutes until heated through and the sauce thickens slightly.
5. Serve: Enjoy your beef and broccoli stir-fry over rice or noodles.

Chicken Enchiladas with Green Sauce

These Chicken Enchiladas with Green Sauce are a delightful dish bursting with flavor. The combination of tender chicken, creamy cheese, and a zesty green sauce makes for a comforting meal that’s perfect for any night of the week. Not only are they satisfying, but they’re also easy to prepare, making them a great option for busy weeknights or meal prep.

With layers of flavor from the green sauce and fresh toppings, every bite is a treat. Plus, they freeze well, so you can make a big batch and enjoy them later. This recipe is a fantastic way to bring a little bit of fiesta into your kitchen!

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 can (10 oz) green enchilada sauce
• 8 small flour tortillas
• 1/2 cup sour cream
• 1/2 cup diced onions
• 1 jalapeño, sliced
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine shredded chicken, half of the cheese, diced onions, salt, and pepper. Mix well.
3. Spread a thin layer of green enchilada sauce on the bottom of a baking dish.
4. Take each tortilla, fill it with the chicken mixture, roll it up, and place it seam-side down in the baking dish.
5. Once all tortillas are filled and in the dish, pour the remaining green sauce over the top, and sprinkle with the rest of the cheese.
6. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and top with sour cream, jalapeño slices, and fresh cilantro before serving.

Apple Cinnamon Oatmeal Cups

Apple Cinnamon Oatmeal Cups are a delightful and nutritious treat that brings together the comforting flavors of ripe apples and warm cinnamon in a convenient, bite-sized form. These cups are perfect for breakfast or a snack, and they’re incredibly simple to whip up, making them a fantastic option for batch cooking.

With a soft, chewy texture and a crumbly topping, each cup is packed with wholesome oats and pieces of fresh apple, delivering a satisfying taste that both kids and adults will love. Plus, they freeze beautifully, so you can prepare a big batch and enjoy them throughout the week!

Ingredients

• 2 cups rolled oats
• 2 cups milk (or dairy-free alternative)
• 1 large apple, diced
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped nuts or seeds (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the rolled oats, milk, diced apple, honey or maple syrup, vanilla extract, cinnamon, baking powder, and salt. Stir until everything is well mixed.
3. If using, fold in the chopped nuts or seeds for added crunch.
4. Divide the mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.
5. Bake for 20-25 minutes, or until the tops are golden brown and the oatmeal cups are set.
6. Allow them to cool slightly before removing from the tin. Enjoy warm or let them cool completely before freezing for later!

Frozen Berry Smoothie Packs

Frozen Berry Smoothie Packs are a quick and easy way to enjoy a nutritious breakfast or snack. These packs combine the natural sweetness of berries with a hint of citrus, creating a refreshing and vibrant flavor. They are perfect for busy mornings when you need something healthy on the go.

Making these smoothie packs is super simple. Just blend your favorite berries, banana, and a splash of juice, then portion them into bags or containers for freezing. When you’re ready to enjoy, just blend with your choice of liquid, and you have a delicious smoothie in seconds!

Ingredients

• 2 cups mixed frozen berries (strawberries, blueberries, raspberries)
• 1 ripe banana
• 1/2 cup orange juice
• 1 cup spinach (optional)
• 1 tablespoon honey or maple syrup (optional)
• 1 cup yogurt or almond milk (for blending)

Instructions

1. Prepare the Packs: In a blender, combine mixed berries, banana, and orange juice. If using, add spinach and honey or maple syrup. Blend until smooth.
2. Portion and Freeze: Divide the smoothie mixture into zip-top bags or airtight containers. Make sure to label them with the date.
3. Blend When Ready: When you want a smoothie, take a pack from the freezer and add the contents to a blender. Pour in yogurt or almond milk until you reach your desired consistency. Blend until smooth.
4. Serve: Pour into a glass and enjoy your fresh smoothie!

Vegetable Fried Rice

Vegetable fried rice is a quick and delicious dish that brings a burst of flavor to your table. It’s packed with colorful veggies and seasoned rice, making it a delightful meal that’s as satisfying as it is nutritious. This recipe is super simple, perfect for busy weeknights or batch cooking to save for later.

The taste is savory with a hint of umami, complemented by the freshness of the vegetables. What’s great is that you can customize it with whatever veggies you have on hand, creating a versatile dish that never gets boring. Let’s dive into the details of making this tasty vegetable fried rice!

Quinoa and Spinach Stuffed Acorn Squash

Quinoa and Spinach Stuffed Acorn Squash is a delightful dish that brings together earthy, sweet flavors in a wholesome package. The roasted acorn squash serves as a perfect vessel, cradling a savory filling of quinoa, fresh spinach, and sun-dried tomatoes, making each bite satisfying yet light.

This recipe is not only simple to prepare but also makes for an impressive presentation for gatherings or meal prep for the week. It’s a great way to enjoy a nutritious meal that freezes well, so you can always have a hearty option on hand.

Ingredients

• 2 medium acorn squashes
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup walnuts, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Cut the acorn squashes in half and scoop out the seeds. Place them cut-side down on a baking sheet and roast for about 25-30 minutes until tender.
2. While the squash is roasting, cook the quinoa in vegetable broth according to package instructions. Once cooked, fluff with a fork.
3. In a large bowl, combine the cooked quinoa, chopped spinach, sun-dried tomatoes, walnuts, garlic powder, onion powder, olive oil, salt, and pepper. Mix well.
4. Once the squashes are done, carefully flip them over and fill each half with the quinoa mixture, pressing down slightly to pack it in.
5. Return the stuffed squashes to the oven and bake for another 10-15 minutes until heated through. Enjoy warm or let cool and freeze for later!