Weekly Meal Plan: Easy Freezer-Friendly Dinners

This week, I am planning to “shop my freezer” before buying anything new. We have a full-size freezer that is packed with good-quality meat from Yonder Way Farm, frozen organic vegetables, and homemade chicken bone broth, which is exactly what we need during cold and sniffle season. Since I also have cooking classes and food photography projects to shop for, keeping family dinners simple and based on what we already have feels like the smartest plan. With a little creativity, there is plenty on hand for a week of easy, comforting meals.

One important reminder to myself: label everything. While I was sorting through the freezer on Sunday afternoon and brainstorming dinner ideas, I found several containers that were complete mysteries. Was it tomato soup or tomato sauce? Lentil soup or minestrone? Chicken stock or turkey stock? From now on, I need to keep tape and a marker in a kitchen drawer so I can label and date anything before it goes into the freezer. It saves time, prevents waste, and makes weeknight meal planning much easier.

Also, if you have not checked out the details for my Smart in the Kitchen Cooking Retreat at The Vintage Roundtop, be sure to visit their website for more information. We will cook lunch and dinner together on Saturday, January 13, and brunch on Sunday, January 14. The focus will be healthy weeknight meals, but there will definitely be a delicious tequila cocktail on the menu as well.

Sunday

We are trimming the tree today, or at least finishing what we started a few days ago. It is a cozy, rainy day here, which makes staying in and cooking feel even better. My kids requested lasagna and salad, and since I can pull it together in about 15 minutes, I am happy to make it. I have frozen Cappello’s gluten-free lasagna sheets, and our pantry is stocked with Rao’s sauce, so this meal comes together with almost no effort. There is no need to pre-boil the noodles. My weeknight lasagna recipe is incredibly simple: keep it vegetarian with a Parmesan-ricotta mixture and mozzarella, or add sautéed Italian sausage for a heartier version.

Monday

Lentil soup is an ideal meatless Monday dinner. I have been saving lentil soup recipes lately because they are nourishing, affordable, and perfect for a chilly evening. I am planning a traditional version with carrots and celery. Use vegetable broth if you want to keep it vegetarian, or chicken broth if that is what you have available. To make it even more wholesome, add 1 to 2 cups of leafy greens near the end of cooking. Kale, spinach, beet greens, or even the leafy tops of carrots all work well and add extra color and nutrition.

Tuesday

A big pot of Instant Pot black beans is on the menu. I bought a couple of pounds of black beans this fall before Hurricane Harvey, but I never made the black bean soup I had planned. This recipe is especially useful because the pressure cooker can “quick soak” the beans, which means there is no need for an overnight soak. If you end up with more beans than you need, freeze the extra cooked beans in labeled containers. Leftovers are also great warmed with a fried egg on top for breakfast, or thinned with chicken stock to make a simple soup. We will serve ours with avocado slices and chicken quesadillas.

Wednesday

Wednesday dinner will be quick-brined pork chops with Instant Pot sweet potatoes. Sweet potatoes cook quickly in the Instant Pot, and the same method works well for regular baked potatoes. We will need something green alongside the pork and potatoes, and since kale is growing quickly in our garden, I may sauté a big batch with extra virgin olive oil and a pinch of red pepper flakes.

For the pork chop brine, I will use 3 cups of warm water and 3 tablespoons of kosher salt. If you have them, add sage leaves, peppercorns, and smashed garlic cloves to the brining liquid for more flavor. Even 30 minutes in the brine helps tenderize the pork chops and season them throughout. After brining, they can be grilled or pan-fried for a quick and flavorful weeknight dinner.

Thursday

Thursday calls for beef stew with pearl onions, carrots, and potatoes. I may also add some frozen shiitake mushrooms from Trader Joe’s if I have them on hand. I plan to coat the beef with a little arrowroot powder before sautéing it, which helps the stew develop a rich texture as it simmers. Once everything is in the pot and gently cooking, there is very little to do except let it become tender and flavorful. The whole house will smell incredible. Serve the stew over soft corn polenta or egg noodles for a comforting dinner.

Friday

To be honest, I am not completely sure what we will feel like making on Friday night. It may be the perfect evening to take Dorie Greenspan’s advice to bake with a child. If your kids want a little independence in the kitchen, try this easy peppermint bark. We also love making peanut blossoms. My oldest is usually in charge of those, and they can be made without gluten or grains. However the week ends, this freezer-friendly meal plan should keep dinner simple, cozy, and delicious. Bon Appétit!