Fill the Freezer with Easy Recipes for Summer

Take a few hours out of your week to fill the freezer with a few pre-made items. It will make summer suppers that much easier.

freezer meals taco meat summer

The nature of bulk cooking is that you spend a few hours in the kitchen, prepping multiple meals to stash in the freezer for a future date. This is a fabulous idea when it’s cold and wet outside and you don’t mind huddling near a warm stove.

It’s quite another thing during the summertime when you really don’t want to make tonight’s dinner, let alone next week’s.

But, you gotta eat. And the beauty of make-ahead and freeze cookery is that you can cook it when you want, like late at night or in the cool of the morning, and then freeze it for a later date.

This is the strategy that helps me save time and effort during the hot summer months. It can be as simple as cooking a double batch or in the case of the pic above, a quadruple batch of taco meat next time you make tacos. Then you’ve got taco night covered for a month! Simply reheat the meat, arrange a buffet of salad greens, shells, tortillas, and toppings, and dinner is served.

Voila! Or whatever they say in Mexico….

Chimichangas

Get Cooking!

Consider the following easy and healthy, freezer-friendly recipes that suit summer eating and in-season produce to a T:

Full freezer

If you’re just starting out in freezer cooking, you might want to check these past posts:

Or, you could buy my book, of course. ;)

NYM Make-Ahead and Freeze CV 450

Grab some cooking plans, too.

To accompany the book, I’ve put together a number of cooking plans to help you navigate a full cooking session where you produce multiple meals at one time. You can check out all these free printables:

  • Dinner on the Run - easy meals to eat quickly or take with you to the field, park, or beach
  • Breakfasts on the Go - ready-to-eat breakfasts for busy mornings
  • Protein-Style Dinners - a menu plan filled with paleo and Whole30-friendly recipes
  • Cold Weather and Company Dinners - get cozy at home with your folks or invite people in, this cooking plan has you covered
  • Cozy Winter Breakfasts - stick-to-your ribs oat dishes, granola, fruit-filled energy bars, and a variety of baking mixes
  • Holiday Baking – a plethora of cookies and quick breads as well as a Pretzel Berry Cheesecake
  • Busy Nights – lots of casseroles and one-dish dinners to make supper times easy on busy nights
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Comments

  1. Anne-Marie Tribbett says:

    Just wanted to say a big THANK YOU! for your blog, your ideas, and your freezer cooking book which I just purchased and really love! Your meal plans look wonderful and can’t wait to try. I just saw your meal plan #15 and your other cooking plans. These are great and would work great to have a party of girls from church come over and make some of these meal plans for new moms and the elderly as well as even for their moms. And I so love it that you don’t use lots of processed foods. I don’t think I can hardly stand to look at another can of cream of XXXX soup again. So thank you and have a wonderful rest of your week!
    Anne-Marie in Salem, Oregon

  2. Amber O says:

    Thanks for this post!! I clicked through and found your pancake mix recipe and have a question. Can I make this in bulk and store for later use? I am struggling with how to measure the dry later and make sure to get the right portion of powder soda etc… or should I just store batches in individual containers?

  3. This is my problem……first let me say I love the idea of freezer cooking and everything about it. I’m sold on the idea and i really really want to do this. Ok the issue is when I freeze something and take it out of the freezer it doesn’t look appetizing. There are ice crystals on the food and air has seeped into the packaging. If I could overcome this problem I’d buy your book and get myself cooking. What can you suggest to help me with this? I should add my budget won’t cover a fancy, high dollar vacuum sealer. Thanks.

    • Jessica Fisher says:

      I don’t have that machine, either. A lot of the trouble comes from freezing things that aren’t already cold. I get into more detail in the book, but basically, food needs to freeze as quickly as possible in order to avoid large ice crystals. I recommend cooling the food to room temperature, putting it in containers and then chilling it in the fridge. If you freeze it at that point, you’ve minimized the chances of what you’re describing. Using airtight packaging is important, as well as a freezer that keeps a constant less than 32 degree temperature. Hope that helps!

  4. I just wanted to say I love your cookbook! It has become our go-to for recipes. If a recipe sounds odd to my husband, all I have to say is ‘It’s out of my freezer cookbook’ and he’s suddenly game to let me try it:) Can’t wait for your next one!

    • Jessica Fisher says:

      Wow! That is high praise. Thank you. There’s bound to be something he doesn’t like, though. Now, I’m nervous. ;)

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