5 EASY VEGETARIAN FREEZER MEALS- IN 60 MINUTES!
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- čas přidán 24. 08. 2024
- I'm Jaime, and I'm here to help women with ADHD meal plan and cook healthier meals!
In today's video, I'm making 5 vegetarian freezer meals! These are perfect for weekly meal prep and for days when you're just too busy to cook dinner.
The full recipes are listed down below, so save this video to keep them handy!
Get the entire freezer prep plan- Recipes, grocery list, and step-by-step instructions: www.etsy.com/l...
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Ravioli bake
Ingredients:
-15-ounce container ricotta cheese
-1 tablespoon minced garlic
-2 cups shredded mozzarella cheese
-16-ounce bag frozen cheese ravioli
-26-ounce jar spaghetti sauce
Instructions:
-In a large bowl, add the ricotta, garlic, 1 cup of the mozzarella cheese, and spinach, then stir to combine.
-Add the ravioli and spaghetti sauce and gently mix.
-Add to a 9x13 foil casserole dish and smooth flat. Sprinkle the other cup of shredded mozzarella on top, then cover with aluminum foil and label with the baking instructions. Place flat in the freezer. -Thaw overnight in the fridge and bake at 375 degrees for 30 minutes.
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Vegetarian Chili
Ingredients:
-2 cups frozen pepper and onion blend
-1 sweet potato, diced
-1 packet chili seasoning
-15-ounce can black beans, drained and rinsed
-15-ounce can kidney beans, drained and rinsed
-15-ounce can pinto beans, drained and rinsed
-15-ounce can diced tomatoes
-1 cup vegetable broth
Instructions:
-Add all ingredients into a slow cooker and stir.
-Cook on LOW for 6-8 hours until completely heated through and vegetables are tender.
-Divide into bowls and serve with your favorite toppings: Sour cream, shredded cheddar, or others.
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Teriyaki Veggies
Ingredients:
-16-ounce bag baby carrots
-12-ounce bag frozen broccoli
-1 can pineapple chunks
-1 tablespoon garlic, minced
-1 cup teriyaki sauce
-16-ounce bag frozen edamame
-2 cups cooked white rice
Instructions:
-Place all ingredients into a slow cooker and stir. Cook on LOW for 6-8 hours.
-Divide into bowls and serve with cooked rice.
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Cheesy Mexican Quinoa
Ingredients:
-1/2 cup dried quinoa
-2 sweet potatoes, diced
-15-ounce can black beans
-1 1/2 cups salsa
-2 cups frozen pepper and onion blend
-1/2 cup cilantro, chopped
-1 packet taco seasoning
-1 cup vegetable broth
-1 cup shredded cheddar cheese
Instructions:
-Add all ingredients except cheese in a slow cooker. Cook on LOW for 4-6 hours or HIGH for 2-3 hours until the liquid is absorbed and quinoa is cooked.
-Remove the lid and stir. Sprinkle the cheese on top and let sit for 5 minutes before serving.
-Divide into bowls and serve with sour cream or other favorite toppings.
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Fajita Enchiladas
Ingredients:
-2 10-ounce cans enchilada sauce
-2 cups frozen pepper and onion blend
-1 packet taco seasoning
-15-ounce can black beans, drained and rinsed
-1/2 cup cilantro, chopped
-8 large tortillas
-1 1/2 cups shredded cheddar cheese
Instructions:
Preheat oven to 350 degrees F.
-In a large bowl, combine black beans, onion and peppers, taco seasoning, cilantro, 1/2 cup of the cheese, and 1/2 cup of the enchilada sauce.
-Pour 1/2 cup of enchilada sauce onto a 9x13 casserole dish.
-Lay a tortilla flat and fill with about 1/2 cup of the black bean mixture. Roll up and place seam-side down in the pan. Continue with the other 7.
Pour the remaining enchilada sauce on top and sprinkle the other 1 1/2 cups of cheese on top of that. -Bake for 25 minutes until cheese is melted and bubbly. Divide onto plates and serve with sour cream or other favorite toppings.
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I’ve seen variations of these, but love having these all in one video - and love watching another organized person! I’ve always frozen the bags flat and stored them stacked vertically like file folders in bins in my chest freezer… but am going to switch to making the blocks that fit my cooker! Why have I never thought about that?? 🙄 😆 PS I scoot my trash can over next to the sink for the cans, but boy can I make a big ol’ mess anyway! Yep, real life.
Freezing meals into blocks has changed my life, lol!
Laying it out flat and then trying to shove it into the slow cooker is a real problem. Mine is a smaller, vintage one as well. What I've found effective is either lay it flat and then sort of create a divot line down the middle so it's easily breakable OR while I'm rolling the air out, sort of make a round log shape and tape down the flap of the empty bag. It kind of depends on the freezer space for which method is more efficient.
Great idea!!
Your tips are priceless and I love how you keep it real in your videos my kitchen sink looks just like that while I’m cooking your meals are going to be good 👍🏾
Thanks Lisa!!!
These are great freezer meals Jaime!😍
I love pasta dishes too and would love the ravioli meal!😘
Just like the pasta and meatball bake you made a few months ago, I really enjoyed it!😚
Having several meals made up at one time is a great time saver!☺️
And the more meals you make at a time, the less time it takes!😁
I also like to make large meals and bake them and then eat part of the meal and put the rest in smaller containers and freeze them for other times. That way you have quick meals that can be pulled out of the freezer and heated quickly in the microwave when you need a fast meal. Sometimes you have so much going on and just need something already prepared and baked that you can just grab and heat quickly.
And that's the beauty of these meals, you've spent the time putting them together and now they're ready to be cooked, saving you lots of time in the long run!
Plus you have well balanced meals and you don't have to think about it, just cook and eat!😉
Thanks for sharing all these great recipes and techniques for cooking!🥰
Love your freezer meals.
Everything looks so good!
pro tip: the shiny side of the foil is the non stick side. put shiny side against the food so it doesn't stick!
I didn't know that, thanks for the tip!
For the cheesy Quinoa when do you add the cheese. I missed that. Looks good I would like to make it.
They all look really good. How long do the pan meals last in the freezer?
Good question! Meals in the freezer usually stay fresh up to 3 months. With the pans, just make sure you cover them super tightly because they have a bigger risk of freezer burn.
I like to do a light spray of oil on plastic wrap and cover with that first, then the foil. The oil keeps it from sticking to the food as it freezes. Just be sure to note that on the instructions so you remember to remove it before cooking!