Are you searching for easy ways to stock your freezer for busy days, or for a friend’s meal train? 

If you’ve ever wished you could pull dinner from your freezer when life feels too hectic, or to help a friend in need, this episode is for you. This week, we’re sharing our favorite freezer-friendly recipes that are designed to be stored and reheated.

By the end of this episode, you’ll:

1. Discover how to freeze meals beyond dinner, like healthy protein and flavor-rich breakfast options
2. Master strategies for storing, freezing, and reheating… without losing flavor and texture
3. Find reliable recipes for comfort foods like homemade calzones, quiche, and homey chicken and rice soup

Press play to discover freezer meals that will add ease to your week, and deliver comfort to your table... or to someone you love.

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Today’s episode is sponsored by La Baleine — makers of ancestral sea salts harvested from the South of France.

A high-quality natural finishing sea salt can transform just about any dish, and La Baleine’s sister brand Le Saunier de Camargue Fleur de Sels take it a step further.

Available in Original Fleur de Sel, Espelette Pepper, and Herbes de Provence, it’s the perfect final touch for vegetables, grilled meats, or even a decadent dessert.

Find Le Saunier de Camargue Fleur de Sel at Whole Foods Market or on Amazon, and bring a taste of the South of France to your kitchen. Use code FLDSALTS for $2 off your order!

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Links:

Homemade frozen whole pizzas from Amy Bakes Bread, you can also get the dough from your local pizza spot or grocery store

Calzones from Natasha’s Kitchen that’s similar to what Kari makes 

Ina Garten’s Turkey Meatloaf

Taco meat by Sam Sifton for NYT Cooking, similar to what Kari ate growing up

Spinach sheet pan quiche from Smitten Kitchen 

Steel cut oats from Well Plated, oatmeal, and porridge all freeze well – Kari always uses water to cook, and adds a splash of dairy once served

Chicken leek and rice soup by Smitten Kitchen 

Frijol Con Puerco (Black Beans and Pork) by Pati Jinich

Jamaican Oxtail Curry by Butter Be Ready

Breakfast burritos by Yewande Komolafe for NYT Cooking 

Additional freezer meals we love: 

Ina Garten’s stuffed shells recipe – Sonya skips the egg, and adds fresh thyme instead of Italian seasoning + grated parm or pecorino on top

Heidi Swanson’s Baked Quinoa Patties from 101 Cookbooks 

Farro cauliflower parmesan by Sarah DiGregorio for NYT Cooking 

Sonya’s Stuffed Cabbage Rolls, and her Vegetarian Stuffed Cabbage

Premade freezer meals we love to ship:

Spoonful of Comfort for sending soup care packages (not sponsored)

Veselka soups and pierogies via Goldbelly (also not sponsored)

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Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!