You’ve already done the hard work of making the meal. Now you can enjoy it!
Below are some RENEW-approved recipes that we highly recommend doubling and freezing—one batch for tonight’s meal, one batch for another night.
Lasagna, Meatloaf, and More:
Vegan Butternut Squash Mac & "Cheese"
Freezing and reheating lasagna, meatloaf, casseroles: Casseroles can all be frozen as one large casserole or individual portions, wrapped tightly in foil. Reheat casseroles covered loosely with foil in a 350°F oven; individual portions are best unwrapped and reheated in the microwave.
Tips:
Don’t freeze raw meat in uncooked casseroles. For food safety, you want it to be cooked first.
Always cool baked casseroles completely before freezing them. Or, freeze if unbaked.
It’s not necessary to thaw a frozen lasagna or casserole before heating it. As a rule of thumb, a frozen casserole baked at 350°F can take up to twice as long as a thawed one. However, if you are short on time, you can thaw it in the refrigerator the night before and cook it the next day.
Avoid freezing glass dishes. Metal and ceramic are the best for freezing. If using foil pans, keep a tray under the casserole until it’s frozen.
Try not to keep it in the freezer for more than three months to prevent freezer burn.
Freezing and reheating falafel: Cook and cool to room temperature. Place in a plastic freezer bag or in an airtight container. Bake in the oven at 350°F for about 15 to 20 minutes, turning halfway through cooking time.
Freezing and reheating chicken adobo: Cook and cool to room temperature. Save in airtight containers in the freezer for up to 3 months. Defrost if needed, and reheat individual servings in the microwave. Bake at 350°F in the oven for 20 to 25 minutes, or until it is warmed through. If you’re short on time, thaw in the fridge the night before and reheat individual portions in the microwave.
Freezing and reheating chicken tacos: Cook and cool to room temperature. Divide cooled chicken and sauce among freezer bags. Seal well, label and freeze for up to 3 months. Bake at 350°F in the oven for 20 to 25 minutes, or until it is warmed through. If you’re short on time, thaw in the fridge the night before and reheat individual portions in the microwave.
Soups:
Freezing and reheating soups and stews: Soups and stews can be frozen in batches or individual servings. Reheat over low heat on the stovetop, or in 1- to 5-minute increments in the microwave, stirring between each increment. However, if you are short on time, you can thaw it in the refrigerator the night before and reheat it the next day.
Breakfast Sandwiches & Quiche:
Roasted Sweet Potato Open-Faced Breakfast Sandwich
Egg Sandwich with Rosemary, Tomato & Feta
Pesto, Mozzarella & Egg Breakfast Sandwich
Crustless Broccoli Cheddar Quiche
Mushroom, Spinach, Tofu Quiche
Freezing and reheating quiche: Let the baked quiche or breakfast sandwich cool to room temperature and cover it with plastic wrap. Then, wrap it in foil, label, and freeze for up to one month. To reheat it, remove the wrapping and loosely cover the top with foil. Bake at 350°F in the oven for 20 to 25 minutes (breakfast sandwiches may not take as long, start with 15 mins), or until it is warmed through.
Breads & Muffins:
Freezing breads and muffins: Cool to room temperature. Pack in a freezer bag, press out as much air as possible, and freeze for up to three months. Thaw in the fridge and enjoy.
Baked Oatmeal:
Blueberry Banana Baked Oatmeal
Freezing and reheating baked oatmeal: Bake as directed and cool completely. Then, store in an airtight container in the freezer for up to 3 months. To reheat, bake at 350°F in the oven for 20 to 25 minutes, or until it is warmed through. Alternatively, wrap individual slices in a paper towel and warm in the microwave until heated through.
You can store smoothies or smoothie ingredients in the freezer for up to 3 months. Here are 3 methods.
Method 1: ice cube tray
Once you’ve made your smoothie, pour it into an ice cube tray so that each “cube” space is evenly filled. Tip: silicone trays are easy to remove. Place your ice cube tray in the freezer. Once you’re ready to drink it, place the smoothie cubes in a large glass with a lid, like a mason jar, and transfer it to the refrigerator for about 1 hour. Then, give the glass a shake and your smoothie will be ready to drink. Alternatively, you can transfer the smoothie cubes back to your blender, add extra liquid, and blend.
Method 2: mason jar
After you’ve made your smoothie, pour it into a mason jar and close it with a lid. Freeze it for up to 3 months. When you’re ready to drink it, thaw for a few hours in the fridge or at room temperature and give it a shake.
Method 3: freezer pack
Place all the smoothie ingredients into reusable airtight bags, except the liquid. Place the reusable bag into the freezer for up to 3 months. When you’re ready to drink it, add your frozen smoothie ingredients back to the blender with your liquid of choice, blend, and enjoy.
There’s something comforting about coming home after a busy day, knowing you have a well-stocked freezer and can pull out a meal to reheat.