Chicken and Vegetable Casserole is a hearty and nutritious dish that’s perfect for busy weeknights, especially during the back-to-school season. This make-ahead meal combines tender chicken and a medley of colorful vegetables in a creamy sauce, topped with a crunchy breadcrumb topping. It freezes well, so you can prepare it ahead of time and pop it in the oven when you’re ready to eat, making dinner planning a breeze.
In a large mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, milk, salt, pepper, garlic powder, and onion powder.
Pour the mixture into a greased 9×13 inch baking dish, spreading it evenly.
In a small bowl, mix together the breadcrumbs, shredded cheddar cheese, and olive oil until well combined.
Sprinkle the breadcrumb mixture on top of the chicken and vegetable combination.
Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the top is golden brown.
Allow to cool, then freeze if making ahead, or serve immediately.
Beef and Bean Chili
Beef and Bean Chili is a flavorful and filling dish that’s perfect for busy weeknights when you need something hearty and comforting. This dish combines ground beef, a variety of beans, and aromatic spices, simmered to perfection. Chili is not only easy to prepare but also freezes well, making it an excellent choice for make-ahead meals during the hectic back-to-school season.
In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
Add minced garlic and ground beef, cooking until the beef is browned and cooked through. Drain any excess fat.
Stir in the chili powder, cumin, salt, and pepper, cooking for another minute to toast the spices.
Add canned tomatoes, kidney beans, black beans, and beef broth. Bring to a simmer.
Reduce heat to low and let the chili simmer for at least 30 minutes, stirring occasionally.
Once done, let it cool before transferring to freezer-safe containers for storage, or serve hot.
Homemade Vegetable Soup
Homemade Vegetable Soup is a nutritious and comforting dish, perfect for chilly days or busy weeknights. This soup is packed with a variety of fresh vegetables, herbs, and seasoning, making it a wholesome option for the whole family. It’s incredibly easy to prepare and can be made in large batches to freeze, ensuring you have a hearty meal ready at a moment’s notice during the back-to-school rush.
In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery, sautéing for about 5 minutes until softened.
Stir in minced garlic and cook for an additional minute until fragrant.
Add canned tomatoes, vegetable broth, green beans, zucchini, thyme, bay leaf, salt, and black pepper. Bring to a boil.
Reduce the heat and simmer for 25-30 minutes, adding fresh spinach in the last 5 minutes of cooking.
Let the soup cool before transferring to freezer-safe containers for storage, or serve hot.
Spinach and Cheese Stuffed Shells
Spinach and Cheese Stuffed Shells are a delicious and satisfying dish that’s perfect for a busy back-to-school week. These pasta shells are generously filled with a creamy mixture of spinach and cheese, then topped with marinara sauce and baked to perfection. They can be made in advance and frozen, making them an ideal option for quick weeknight dinners.
Preheat your oven to 375°F (190°C) and cook the jumbo pasta shells according to package directions until al dente. Drain and set aside.
In a large bowl, combine ricotta cheese, chopped spinach, mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, and salt. Mix until well combined.
Fill each cooked pasta shell with the cheese mixture and place in a greased baking dish.
Pour marinara sauce evenly over the stuffed shells and sprinkle with additional mozzarella if desired.
Cover with foil and bake for 25-30 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
Let cool before freezing in airtight containers or serve hot.
Turkey Meatballs in Marinara Sauce
Turkey Meatballs in Marinara Sauce are a hearty and healthy dish that provides a great protein source, making them perfect for busy school nights. These meatballs can be easily prepared in advance, simmered in a rich marinara sauce, and frozen for quick reheating and serving.
In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, Italian seasoning, salt, and pepper. Mix until well combined.
Form the mixture into small meatballs and place them on a greased baking sheet.
Bake meatballs in the preheated oven for 20-25 minutes, or until cooked through.
In a large saucepan, heat marinara sauce over medium heat. Add the baked meatballs and gently simmer for 10-15 minutes.
Let cool before freezing in airtight containers or serve immediately over pasta or with a side salad.
Rinse quinoa under cold water. In a medium pot, combine quinoa with 2 cups of water, and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed and quinoa is fluffy. Let cool.
In a large bowl, combine the cooked quinoa, black beans, corn, red bell pepper, red onion, and cilantro.
In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper. Pour over the salad and mix well.
Portion into airtight containers for freezing or serve immediately. If freezing, thaw completely before serving and enjoy as a fresh salad or side dish.
Chicken Fajita Freezer Pack
Chicken Fajitas are a quick and flavorful dish perfect for busy weeknights, making them an ideal make-ahead freezer meal for back to school. These fajitas are packed with tender chicken, colorful bell peppers, and onions, all seasoned with a blend of spices. You can prepare them in advance, freeze, and then simply sauté them when you’re ready to enjoy!
In a large bowl, combine the sliced chicken, bell peppers, and onion.
In a separate bowl, whisk together the olive oil, chili powder, cumin, garlic powder, salt, and pepper. Pour over the chicken mixture and toss to coat evenly.
Portion the mixture into freezer bags, removing as much air as possible. Label the bags and freeze.
When ready to cook, thaw the mixture overnight in the refrigerator.
Heat a skillet over medium-high heat and sauté the frozen mixture for about 10-12 minutes, until the chicken is cooked through and vegetables are tender. Serve in warm tortillas and garnish with cilantro if desired.
Creamy Potato and Leek Soup
Creamy Potato and Leek Soup is a comforting and nutritious dish perfect for chilly back-to-school evenings. This velvety soup blends tender potatoes and sweet leeks, creating a rich and flavorful base that can be made ahead of time and stored in the freezer. On busy nights, simply reheat and enjoy a bowl of warmth with your family.
In a large pot, heat olive oil over medium heat and sauté the onions and leeks until softened, about 5 minutes. Add garlic and cook for an additional minute.
Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat and let simmer until potatoes are tender, about 15-20 minutes.
Use an immersion blender to purée the soup until smooth, or carefully transfer to a blender in batches.
Stir in the heavy cream, salt, and pepper. If desired, adjust seasoning to taste.
Allow the soup to cool before portioning into freezer bags. Label and freeze for later use. When ready to eat, thaw overnight in the refrigerator and reheat on the stove. Garnish with fresh chives before serving.
Broccoli Cheddar Rice Casserole
Broccoli Cheddar RiceCasserole is a delightful and satisfying meal that combines the wholesome goodness of broccoli with creamy cheddar cheese and fluffy rice. This hearty casserole is perfect for back-to-school dinners and can be prepared ahead of time, frozen, and then baked when you’re ready for a comforting meal. It’s a great way to guarantee your family gets their veggies while also enjoying a cheesy, flavorful dish.
In a large bowl, combine the cooked rice, broccoli florets, shredded cheddar cheese, cream of mushroom soup, milk, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly combined.
Transfer the mixture to a greased 9×13 inch casserole dish. If desired, sprinkle bread crumbs on top for added crunch.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until heated through and the cheese is bubbly.
Allow to cool before portioning into freezer-safe containers. Label and freeze for later use. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) until warm.
Homemade Pizza Rolls
Homemade Pizza Rolls are a fun and versatile dish that brings the flavors of pizza into a convenient, bite-sized snack. Perfect for school lunches or after-school munchies, these rolls are easy to make in bulk, freeze, and reheat whenever the craving strikes. Loaded with cheese, pepperoni, and your favorite pizza toppings, they are sure to be a hit with the whole family!
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the pizza dough on a floured surface into a rectangle about 1/4 inch thick.
Spread pizza sauce evenly over the dough, leaving a 1-inch border around the edges.
Sprinkle mozzarella cheese, pepperoni, and optional bell peppers evenly on top. Sprinkle with Parmesan and Italian seasoning.
Roll the dough tightly from one long side to the other, then cut into 1-inch pieces.
Place the rolls on the baking sheet, brush with beaten egg and drizzle olive oil.
Bake for 15-20 minutes until golden brown. Allow to cool before transferring to freezer-safe containers. Label and freeze for later use. To reheat, bake from frozen at 375°F (190°C) until warmed through.
Sweet Potato and Chickpea Curry
Sweet Potato and Chickpea Curry is a nutritious and flavorful dish that is perfect for busy school nights. This vegan-friendly curry is packed with protein from chickpeas and vitamins from sweet potatoes, making it a wholesome meal option. It can be made in large batches, frozen, and easily reheated, ensuring you have a delicious meal ready whenever you need it.
In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent.
Stir in minced garlic and ginger, cooking for 1-2 minutes until fragrant.
Add diced sweet potatoes, chickpeas, coconut milk, vegetable broth, curry powder, cumin, and salt. Stir to combine.
Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until sweet potatoes are tender.
Stir in fresh spinach and cook until wilted, about 2 minutes.
Allow to cool and portion into freezer-safe containers. Label and freeze for later use. To reheat, heat on the stovetop or in the microwave until warmed through. Serve with lime wedges for extra flavor.
