Delicious $10 Easy-to-Freeze Dinners
Eat these money-saving recipes tonight, or stash them in the freezer for a fast fix when time is tight.
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Sausage-and-Lentil Stew
FREEZE the cooled stew in a freezer container for up to 1 month.
THAW the stew enough to release it from the freezer container, then place it in a saucepan with 2 tbsp. water.
REHEAT: Cover and heat over low heat until the stew thaws completely, then increase the heat to get the stew bubbling-hot.
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Fish-and-Taters Casserole
FREEZE: Double-wrap (in plastic wrap and foil) the cooled gratin and freeze for up to 2 weeks.
THAW in the fridge overnight.
REHEAT: Preheat the oven to 400°. Unwrap the foil, discard the plastic wrap and re-cover with the foil. Bake until heated through, 35 to 40 minutes, then remove the foil and bake for 10 to 15 minutes to recrisp the topping.
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Turkey Tetrazzini
FREEZE: Double-wrap (in plastic wrap and foil) the cooled dish and freeze for up to 2 weeks.
REHEAT: Preheat the oven to 400°. Unwrap the foil, discard the plastic and re-cover with the foil. Bake until the center is warm, 30 to 35 minutes; uncover and bake for 10 to 15 minutes to recrisp the topping.
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Kickin' Mini Meatloaves
FREEZE: Wrap the cooled meatloaves, in the pan, with foil and freeze for up to 1 month.
REHEAT: Preheat the oven to 350°. Place the muffi n pan (straight from the freezer) in the oven and bake until heated through, 45 to 55 minutes.
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Veggie Fajita Burritos
FREEZE: Wrap the burritos individually in foil or plastic wrap and freeze for up to 2 weeks.
REHEAT: Unwrap and microwave until warm, 3 to 4 minutes, turning over halfway through. For a crisper wrapping, heat in the microwave, then bake in a 450° oven for 5 to 10 minutes.
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By Sonali Ruder | Photography by Ngoc Minh Ngo
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