20 Easy Recipes That Freeze Well Perfectly

Ever wish you could press pause on cooking? With these 20 easy, freezer-friendly recipes, you can! Whether you’re stocking up on cozy comfort food, quick weeknight dinners, or seasonal favorites, these meals taste just as delicious reheated as they do fresh. Say goodbye to stress and hello to ready-to-go goodness—let’s dive into the ultimate stash-and-save lineup!

Classic Beef Chili

This hearty beef chili is a crowd-pleaser, packed with rich flavors and just the right amount of spice—perfect for game day or a cozy weeknight.

Ingredients:

• 1 tbsp olive oil
• 1 yellow onion, diced
• 1 lb ground beef (80/20 blend)
• 3 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper (optional)
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 1 cup beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• Optional toppings: shredded cheese, sour cream, chopped cilantro

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened.
2. Add the ground beef, breaking it apart with a spoon, and cook until browned (about 6 minutes). Stir in 3 minced garlic cloves and cook for 1 minute.
3. Add 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano, and 1/4 tsp cayenne (if using). Stir until fragrant (about 30 seconds).
4. Pour in the kidney beans, diced tomatoes, and 1 cup beef broth. Season with 1 tsp salt and 1/2 tsp black pepper.
5. Bring to a simmer, then reduce heat to low. Cover and cook for 30 minutes, stirring occasionally, until thickened.

The smoky paprika and cumin give this chili a deep, layered flavor that gets even better the next day—if you can wait that long!

Tip: For extra richness, stir in a splash of beer or a square of dark chocolate during the last 10 minutes of cooking.

Chicken and Vegetable Soup

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, sliced into rounds
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 lb boneless, skinless chicken thighs
• 6 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 1 bay leaf
• 1 cup frozen peas
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
2. Add chicken thighs, 6 cups chicken broth, 1 tsp thyme, 1 tsp salt, ½ tsp black pepper, and 1 bay leaf. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
3. Remove chicken, shred with forks, and return to the pot. Stir in 1 cup frozen peas and simmer for 3 more minutes.
4. Discard the bay leaf, sprinkle with 2 tbsp parsley, and serve hot.

The secret here? Simmering the chicken thighs whole keeps them juicy, while the peas add a pop of sweetness to balance the savory broth.

Tip: For extra richness, stir in a splash of heavy cream at the end.

Spinach and Ricotta Stuffed Shells

These cheesy, herby stuffed shells are the ultimate comfort food—perfect for feeding a crowd or meal prepping for the week.

Ingredients:

• 20 jumbo pasta shells
• 1 (15 oz) container whole-milk ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cups fresh spinach, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package directions until al dente. Drain and rinse with cool water.
2. In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, egg, spinach, garlic, basil, salt, and black pepper until combined.
3. Spread 1 cup marinara sauce in the bottom of a 9×13″ baking dish. Stuff each shell with 1 heaping tbsp filling and arrange seam-side up in the dish.
4. Top with remaining 1 cup marinara sauce and sprinkle with remaining 1/2 cup mozzarella. Cover with foil and bake for 20 minutes. Uncover and bake 5 more minutes until bubbly.

The ricotta filling stays luxuriously creamy while the edges of the shells crisp up slightly—a textural dream!

Tip: For extra flavor, sauté the spinach and garlic in 1 tbsp olive oil before mixing into the filling.

Beef and Bean Burritos

These hearty beef and bean burritos are packed with bold flavors and come together in under 30 minutes—perfect for busy weeknights when you need a satisfying meal fast.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground beef
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 (15 oz) can pinto beans, drained and rinsed
• 1/2 cup salsa
• 4 large flour tortillas
• 1 cup shredded cheddar cheese
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned (5–6 minutes). Drain excess fat.
2. Stir in the onion and cook until softened (3–4 minutes). Add the garlic, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, and 1/2 tsp salt. Cook for 1 minute until fragrant.
3. Add the pinto beans and 1/2 cup salsa, stirring to combine. Simmer for 3–4 minutes until slightly thickened.
4. Warm the tortillas in a dry skillet or microwave. Divide the beef mixture among them, top with cheddar cheese, and roll into burritos.
5. Optional: Return burritos to the skillet seam-side down and cook for 1–2 minutes per side for a crispy exterior.
6. Garnish with cilantro and serve warm.

The smoky-spiced beef and creamy beans make these burritos extra satisfying, while the quick prep means dinner’s ready in a flash.

Tip: For extra flavor, toast the tortillas lightly before filling—it helps prevent sogginess!

Homemade Lasagna

Nothing beats the comfort of a bubbling, cheesy lasagna fresh from the oven—this classic version is rich, hearty, and perfect for feeding a crowd.

Ingredients

• 12 lasagna noodles (uncooked)
• 1 lb ground beef
• 1/2 lb Italian sausage
• 1 (24 oz) jar marinara sauce
• 1 (15 oz) container ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp dried basil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F. In a skillet over medium heat, brown ground beef and Italian sausage until no pink remains, about 8 minutes. Drain fat, then stir in marinara sauce.
2. In a bowl, mix ricotta, egg, 1/4 cup Parmesan, 1 tsp basil, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Spread 1 cup meat sauce in a 9×13″ baking dish. Layer 4 noodles, half the ricotta mixture, 1/3 of the mozzarella, and 1 cup sauce. Repeat layers, ending with noodles, remaining sauce, mozzarella, and 1/4 cup Parmesan.
4. Cover with foil and bake 25 minutes. Uncover and bake 15 more minutes until bubbly and golden. Let rest 10 minutes before slicing.

The secret to this lasagna’s irresistible texture? Letting it rest so the layers hold together beautifully when sliced.

Tip: For extra flavor, swap half the mozzarella for provolone or add a pinch of red pepper flakes to the meat sauce.

Vegetarian Lentil Stew

This cozy lentil stew is packed with earthy flavors and a touch of smokiness—perfect for curling up with a bowl on chilly nights.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp dried thyme
• 1 cup dried green or brown lentils, rinsed
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups chopped kale (stems removed)
• 1 tbsp lemon juice

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and carrots; cook for 5 minutes until softened. Stir in 3 cloves garlic, 1 tsp smoked paprika, 1 tsp cumin, and 1/2 tsp thyme; cook for 1 minute until fragrant.
2. Add lentils, diced tomatoes (with juices), and 4 cups vegetable broth. Stir in 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally.
3. Uncover and stir in 2 cups kale; cook for 5 more minutes until wilted. Remove from heat and stir in 1 tbsp lemon juice.

The lemon juice brightens the rich, smoky broth, while the kale adds a satisfying bite. Serve with crusty bread for soaking up every last drop!

Tip: For extra creaminess, stir in a spoonful of plain yogurt or coconut milk just before serving.

Turkey Meatballs in Marinara Sauce

These tender turkey meatballs simmered in rich marinara are a lighter twist on the classic—perfect for weeknights when you crave comfort without the guilt.

Ingredients

• 1 lb ground turkey (93% lean)
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 cups marinara sauce (store-bought or homemade)
• Fresh basil, for garnish

Instructions

1. In a bowl, combine ground turkey, Parmesan, breadcrumbs, egg, minced garlic, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper. Mix gently with your hands until just combined (don’t overwork).
2. Roll into 1.5-inch meatballs (about 18 total). Heat 2 tbsp olive oil in a large skillet over medium-high. Brown meatballs in batches for 2–3 minutes per side, turning carefully with tongs.
3. Pour marinara sauce over the meatballs, reduce heat to low, and simmer covered for 15 minutes until cooked through. Garnish with fresh basil.

The Parmesan keeps these meatballs juicy while the quick simmer infuses them with tomatoey goodness—no dry turkey here!

Tip: For extra flavor, toast the breadcrumbs in a dry pan for 2 minutes before mixing.

Cheesy Broccoli and Rice Casserole

This cozy casserole is the ultimate comfort food—creamy, cheesy, and packed with tender broccoli, all baked to golden perfection.

Ingredients:

• 1 cup uncooked long-grain white rice
• 2 cups fresh broccoli florets, chopped into bite-sized pieces
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 cup whole milk
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1 tbsp unsalted butter, melted
• 1/4 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Cook rice according to package instructions. Spread evenly in the baking dish.
3. Steam broccoli for 3–4 minutes until bright green but still crisp. Scatter over rice.
4. In a bowl, whisk together cream of mushroom soup, milk, 1 cup cheddar cheese, garlic powder, onion powder, and black pepper. Pour over broccoli and rice, stirring gently to coat.
5. Sprinkle remaining 1/2 cup cheddar cheese on top. Toss panko with melted butter and scatter over cheese.
6. Bake for 25–30 minutes until bubbly and the topping is golden. Let rest 5 minutes before serving.

The magic here? The panko adds a satisfying crunch against the creamy, cheesy base—no one can resist seconds!

Tip: For extra richness, swap half the milk for sour cream.

Potato and Leek Soup

This velvety soup is pure comfort in a bowl—rich, subtly sweet from the leeks, and just hearty enough to feel like a meal.

Ingredients:

• 3 tbsp unsalted butter
• 2 large leeks (white/light green parts only), thinly sliced
• 3 cloves garlic, minced
• 1.5 lbs Yukon Gold potatoes, peeled and diced
• 4 cups low-sodium chicken or vegetable broth
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• 2 tbsp chopped fresh chives (for garnish)

Instructions:

1. Melt 3 tbsp unsalted butter in a large pot over medium heat. Add sliced leeks and cook for 5 minutes, stirring often, until softened. Stir in 3 cloves minced garlic and cook 1 minute until fragrant.
2. Add diced potatoes, 4 cups broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, until potatoes are fork-tender.
3. Use an immersion blender to purée until smooth (or carefully transfer to a blender in batches). Stir in 1/2 cup heavy cream and warm through over low heat. Taste and adjust salt if needed.
4. Ladle into bowls and top with fresh chives.

The magic here? Blending just some of the potatoes first creates a luxuriously thick base while leaving a few tender chunks for texture.

Tip: For extra depth, swap 1 cup of broth for dry white wine—just let it simmer with the leeks for 2 minutes before adding the rest.

Chicken Pot Pie Filling

This rich, creamy filling is packed with tender chicken and veggies—the ultimate comfort food base for your favorite crust or biscuits.

Ingredients:

• 3 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 2 cups shredded cooked chicken
• 1 cup frozen peas

Instructions:

1. Melt 3 tbsp unsalted butter in a large skillet over medium heat. Add diced onion, carrots, and celery; cook for 5–6 minutes until softened.
2. Sprinkle in 1/3 cup flour, stirring constantly for 1 minute to form a paste.
3. Gradually whisk in 2 cups chicken broth and 1 cup whole milk until smooth. Bring to a simmer, stirring frequently, until thickened (about 3–4 minutes).
4. Stir in 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme. Fold in shredded chicken and 1 cup frozen peas; cook for 2 more minutes until heated through.

The secret here? A splash of milk adds creaminess without heaviness, letting the thyme and black pepper shine. Tip: For extra depth, swap 1/2 cup broth for dry white wine when deglazing the pan.

Sweet Potato and Black Bean Enchiladas

These hearty enchiladas are packed with smoky-sweet flavor and a creamy texture that’ll make them an instant weeknight favorite.

Ingredients

• 2 medium sweet potatoes, peeled and diced (about 3 cups)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup shredded Monterey Jack cheese
• 8 (6-inch) corn tortillas
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 (10 oz) can red enchilada sauce
• 1/4 cup chopped fresh cilantro (for garnish)

Instructions

1. Preheat oven to 375°F. Toss sweet potatoes with olive oil, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt. Roast on a baking sheet for 20 minutes until tender.
2. In a bowl, mash half the roasted sweet potatoes, then stir in black beans and remaining cubed sweet potatoes.
3. Warm tortillas briefly in a dry skillet to make them pliable. Fill each with 1/4 cup of the sweet potato mixture and a sprinkle of cheese, then roll tightly.
4. Spread 1/2 cup enchilada sauce in a baking dish. Arrange enchiladas seam-side down, top with remaining sauce and cheese. Bake for 20 minutes until bubbly.
5. Garnish with cilantro before serving.

The contrast of velvety sweet potatoes and hearty beans makes these enchiladas satisfying without being heavy—perfect for a crowd-pleasing meatless meal.

Tip: For extra smokiness, char the tortillas lightly over a gas flame before filling.

Beef Stew with Carrots and Potatoes

This hearty beef stew is the ultimate comfort food—tender chunks of meat, sweet carrots, and buttery potatoes simmered in a rich, savory broth.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 4 carrots, peeled and cut into 1-inch pieces
• 3 Yukon Gold potatoes, cut into 1-inch cubes
• 4 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Add beef and sear until browned on all sides, about 6–8 minutes. Transfer to a plate.
2. In the same pot, sauté onion and garlic until softened, about 3 minutes. Sprinkle in flour and stir to coat, cooking for 1 minute.
3. Return beef to the pot. Add carrots, potatoes, beef broth, Worcestershire sauce, thyme, salt, and black pepper. Stir well.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, stirring occasionally, until beef is fork-tender.
5. Garnish with fresh parsley before serving.

The slow simmering melds the flavors into a deeply satisfying stew, with the potatoes soaking up all that savory goodness. Tip: For extra richness, stir in a splash of red wine with the broth.

Vegetable and Tofu Stir-Fry

This colorful stir-fry is a weeknight lifesaver—packed with crisp-tender veggies and savory tofu, all tossed in a garlicky sauce that clings perfectly to every bite.

Ingredients

• 14 oz extra-firm tofu, pressed and cubed
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional)

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high. Add tofu and cook undisturbed for 3 minutes until golden. Flip and cook 3 more minutes, then transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the skillet. Stir-fry bell pepper, broccoli, and carrot for 4 minutes until crisp-tender. Add garlic and cook 30 seconds until fragrant.
3. Return tofu to the skillet. Pour in 2 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp sesame oil, and 1/2 tsp red pepper flakes (if using). Toss everything for 1–2 minutes until glazed and heated through.

The magic here? Pressing the tofu ensures it soaks up the sauce while staying delightfully chewy—no mushy bites! Serve over rice or noodles for a meal that feels takeout-level special.

Tip: For extra crunch, sprinkle with toasted sesame seeds just before serving.

Banana Bread Muffins

These banana bread muffins are the perfect grab-and-go treat—moist, warmly spiced, and packed with ripe banana flavor.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• 3 ripe bananas, mashed (about 1 ½ cups)
• ½ cup granulated sugar
• ¼ cup packed brown sugar
• 1 large egg
• ⅓ cup melted unsalted butter, slightly cooled
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a bowl, whisk together 1 ½ cups flour, 1 tsp baking soda, ½ tsp salt, and 1 tsp cinnamon.
3. In another bowl, mix mashed bananas, ½ cup granulated sugar, ¼ cup brown sugar, 1 egg, ⅓ cup melted butter, and 1 tsp vanilla until combined.
4. Fold dry ingredients into wet ingredients until just incorporated (small lumps are okay).
5. Divide batter evenly among muffin cups, filling each ¾ full. Bake for 18–20 minutes, until a toothpick inserted comes out clean.

The secret? Overripe bananas give these muffins an extra-moist crumb and caramel-like sweetness. They’re even better the next day—if they last that long!

Tip: For bakery-style tops, bake at 400°F for 5 minutes, then reduce to 375°F for the remaining time.

Blueberry Pancakes

These blueberry pancakes are light, golden, and bursting with juicy berries—perfect for lazy weekend mornings when you want something special.

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 tsp baking powder
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 1 1/4 cups whole milk
• 1 large egg
• 3 tbsp melted butter, plus extra for cooking
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions

1. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
2. In another bowl, beat the milk, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined (a few lumps are okay). Fold in the blueberries.
4. Heat a griddle or nonstick skillet over medium heat and lightly grease with butter. Pour 1/4 cup batter per pancake and cook for 2–3 minutes until bubbles form on the surface. Flip and cook for another 1–2 minutes until golden.

The secret to these pancakes? The baking powder gives them an airy lift, while the vanilla and melted butter add a rich, bakery-style flavor.

Tip: For extra-fluffy pancakes, let the batter rest for 5 minutes before cooking—it gives the baking powder time to work its magic!

Homemade Tomato Basil Soup

Nothing beats the comforting hug of a creamy tomato basil soup—especially when it’s made from scratch with ripe tomatoes and fresh herbs.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 (28-oz) cans whole peeled tomatoes
• 1 cup vegetable broth
• 1/4 cup fresh basil leaves, chopped
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until soft. Stir in 3 garlic cloves and cook for 1 minute until fragrant.
2. Pour in the tomatoes (with their juices) and 1 cup vegetable broth. Bring to a simmer, then reduce heat and cook uncovered for 20 minutes, stirring occasionally.
3. Remove from heat and blend with an immersion blender until smooth (or carefully transfer to a countertop blender).
4. Stir in 1/4 cup fresh basil, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 5 more minutes.
5. Turn off heat and swirl in 1/2 cup heavy cream for a velvety finish.

The secret here? Blending the tomatoes whole—skins and all—for a rustic texture and deeper flavor. Serve with crusty bread for dunking!

Tip: For extra richness, stir in a pat of butter at the end.

Shrimp and Corn Chowder

This comforting chowder combines sweet corn and tender shrimp in a creamy, smoky broth that’s ready in under 30 minutes—perfect for busy weeknights!

Ingredients:

• 4 slices bacon, chopped
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups fresh or frozen corn kernels
• 1 lb medium shrimp, peeled and deveined
• 2 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. In a large pot over medium heat, cook the chopped bacon until crisp (5–6 minutes). Remove with a slotted spoon, leaving drippings in the pot.
2. Add the diced onion, minced garlic, and red bell pepper to the pot. Sauté for 3 minutes until softened.
3. Stir in the corn and shrimp, cooking until shrimp turn pink (2–3 minutes). Sprinkle with 2 tbsp flour and stir to coat.
4. Pour in 2 cups chicken broth, scraping up any browned bits. Bring to a simmer, then stir in 1 cup heavy cream, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 5 minutes until slightly thickened.
5. Garnish with the reserved bacon and 2 tbsp fresh parsley.

The smoky bacon and sweet corn balance beautifully with the briny shrimp, while the cream adds just the right richness without weighing it down.

Tip: For a lighter version, swap half the cream with whole milk—it’ll still be luxuriously creamy!

Pumpkin Spice Waffles

These cozy, spiced waffles are like a hug on a plate—fluffy inside, crisp outside, and packed with all the warm flavors of fall.

Ingredients:

• 2 cups all-purpose flour
• 2 tbsp brown sugar
• 1 tbsp baking powder
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/2 tsp salt
• 1 1/2 cups milk
• 1/2 cup pumpkin puree
• 2 large eggs
• 1/4 cup melted butter
• 1 tsp vanilla extract

Instructions:

1. Preheat your waffle iron to medium-high (about 375°F) and lightly grease it.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
3. In another bowl, whisk the milk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined (a few lumps are okay—don’t overmix!).
5. Scoop 1/2 cup batter onto the hot waffle iron and cook for 4–5 minutes until golden and crisp. Repeat with remaining batter.

The secret? A splash of vanilla and brown sugar caramelizes in the waffle iron, giving these a subtly sweet, bakery-style crunch.

Tip: Keep finished waffles warm in a 200°F oven while you cook the rest—they’ll stay perfectly crisp!

Chicken and Dumplings

Nothing says comfort like tender chicken and fluffy dumplings simmered in a rich, herby broth—this recipe is a hug in a bowl.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 6 cups chicken broth
• 1 lb boneless, skinless chicken thighs
• 1 cup all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup milk
• 2 tbsp unsalted butter, melted

Instructions

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in garlic, 1 tsp thyme, 1 tsp salt, and ½ tsp black pepper; cook for 1 minute.
2. Pour in 6 cups chicken broth and add chicken thighs. Bring to a boil, then reduce heat and simmer for 20 minutes until chicken is cooked through. Remove chicken, shred, and return to the pot.
3. For the dumplings: Whisk together 1 cup flour, 2 tsp baking powder, and ½ tsp salt. Stir in ½ cup milk and 2 tbsp melted butter until just combined.
4. Drop tablespoon-sized dollops of dough into the simmering broth. Cover and cook for 15 minutes (don’t peek!) until dumplings are puffed and cooked through.

The secret? Steaming the dumplings under a tight lid gives them an irresistibly light, pillowy texture—no heavy dough balls here!

Tip: For extra richness, swap half the broth for whole milk or heavy cream.

Vegetarian Shepherd’s Pie

This hearty, veggie-packed twist on the classic comfort dish is so satisfying, even meat lovers will ask for seconds.

Ingredients:

• 2 lbs russet potatoes, peeled and cubed
• 4 tbsp unsalted butter, divided
• 1/2 cup whole milk
• 1 tsp salt, divided
• 1 tbsp olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce (vegan if needed)
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 cup vegetable broth
• 1 cup shredded sharp cheddar cheese (optional)

Instructions:

1. Prep potatoes: Boil potatoes in salted water until fork-tender (15–20 mins). Drain, then mash with 3 tbsp butter, milk, and 1/2 tsp salt until smooth. Set aside.
2. Cook filling: Heat olive oil in a skillet over medium. Sauté onion and carrots for 5 mins until softened. Add garlic, peas, tomato paste, Worcestershire sauce, thyme, remaining 1/2 tsp salt, and pepper; cook 1 minute. Pour in broth and simmer 5 mins until slightly thickened.
3. Assemble: Spread filling in a 9×9″ baking dish. Dollop mashed potatoes on top, then swirl with a fork. Sprinkle with cheese (if using) and dot with remaining 1 tbsp butter.
4. Bake: At 400°F for 20–25 mins until bubbly and golden. Let rest 5 mins before serving.

The secret? A splash of Worcestershire sauce adds umami depth to the veggie filling, while the crispy-edged potato topping is pure comfort.

Tip: For extra texture, mix a handful of grated parmesan into the mashed potatoes before baking.

Conclusion

With these 20 easy, freezer-friendly recipes, you’ll always have a delicious meal ready to go! Whether you’re meal prepping or saving leftovers, these dishes are a game-changer. Give them a try, and let us know which ones are your favorites in the comments below. Don’t forget to share this roundup on Pinterest to help fellow home cooks stock their freezers too. Happy cooking!