Life gets busy, so having a homemade meal isn’t always manageable on weekday nights … unless, of course, you plan ahead.
Sundays are the days we try to make one a double-batch of a recipe so that we can freeze some for later. We freeze some in individual servings, others in enough for two. I highly recommend it, especially if you know you’re going to be busy later in the week.
If you have a training schedule and you can only fit your workouts after work, these freezer meals will be a lifesaver (or a calorie saver or a wallet saver, take your pick).
Last night, we made vegetarian jambalaya, found through a Google search for “easy to freeze vegetarian meals.” I found it at About.com’s Busy Cooks. It’s hearty and tastes great.
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 65 minutes
1 Tbsp. oil
1 onion, chopped
1 green bell pepper, chopped
1/2 cup chopped celery
3 garlic cloves, minced
2 cups water
14 oz. can diced tomatoes, undrained
8 oz. can tomato sauce
1/2 tsp. dried Italian seasoning
1/4 tsp. crushed red pepper flakes
1/8 tsp. fennel seeds, crushed
1 cup uncooked long grain rice
15 oz. can butter beans, rinsed and drained
15 oz. can red beans, rinsed and drained
In a large skillet, heat oil over medium heat. Cook onion, green bell pepper, celery, and garlic in hot oil until tender, about 3-4 minutes, stirring frequently. Add water, tomatoes, tomato sauce, Italian seasoning, red pepper flakes, and fennel seed.
Bring to a boil and add rice. Reduce heat to low, cover and simmer for 20-25 minutes until rice is tender, stirring frequently.
Add beans and cover. Simmer 5-10 minutes longer or until well heated, stirring frequently. To freeze, cool casserole in refrigerator and ladle into plastic freezer containers. Seal and freeze. To reheat, place frozen jambalaya in saucepan and heat over very low heat, breaking up and stirring frequently, until hot.