20 Healthy Freezer-Friendly Meals to Keep Dinner Simple

Freezer-friendly dishes are underestimated but the reality is that they can make mealtimes a piece of cake. You prep the meal ahead of time and use only what is needed. It’s about getting maximum results for minimum effort, and you can save money too. On another note, it’s useful for families and those who want to stick to healthy meals. These 20 recipes are healthy, family, and freezer-friendly meals to try at home!

1. Plaice and Spinach Bake

Plaice and Spinach Bake
© mizina, AdobeStock

This delicious bake is hearty, healthy, and ideal for freezing. You don’t need to put a lot of effort into this bake either, which makes it perfect for busy households.

Cooking Time: 40-45 minutes.
Yield: 4 servings.

Ingredients:

  • 750g of Washed Spinach
  • 250ml of Sour Cream
  • 750g of Chopped Plaice
  • 900g of Peeled and Cubed Potatoes
  • 4 Chopped Spring Onions
  • 150g of Breadcrumbs
  • 75g of Grated Gruyere Cheese
  • The Zest of 2 Lemons

Directions:

  1. Preheat the oven to 180 degrees Celsius and fill a pan with boiling water and spinach.
  2. Let the spinach wilt for 5-6 minutes, then drain it well, squeezing out as much moisture as possible. Put the spinach back into the pan and leave it to cool for a few moments.
  3. Put the potatoes into a pan of boiling water and cook on a low heat for 12-15 minutes. Drain the potatoes well and put them in a large roasting tin.
  4. In a bowl, combine the spring onions, sour cream, and lemon zest.
  5. Add the plaice and spinach to the roasting tin and pour the spring onion and sour cream mixture over the top.
  6. Spread the breadcrumbs over the fish and top with the cheese.
  7. Place the bake in the oven for 40 minutes.
  8. If you want to freeze the dish, you could split it in half. Freeze one portion and cook the other.

2. Spicy Ground Pork

Spicy Ground Pork
© mitrs3, AdobeStock

You can’t go wrong with this dish, it’s incredibly tasty and is ideal for all the family.

Cooking Time: 20-25 minutes.
Yield: 4-6 servings.

Ingredients:

  • 500g of Lean Ground Pork
  • 5 Minced Garlic Cloves
  • 2 Tablespoons of Ground Ginger
  • 2 Finely Sliced Red Onions
  • 3 Tablespoons of Soy Sauce
  • 125ml of Water
  • 3 Tablespoons of Honey
  • 2 Teaspoons of Sesame Seeds
  • 2 Teaspoons of Sesame Oil
  • Cooking Spray
  • 2 Chopped Red Chilli Peppers
  • 2 Chopped Jalapenos
  • 100g of Chopped Tinned Tomatoes

Directions:

  1. Add the ground pork to a frying pan and brown for 6-8 minutes on a medium heat. Use a spoon to break up the meat as it cooks, then remove the pork from the pan and set it to one side for a few minutes.
  2. Carefully wipe down the pan and coat with cooking spray. Add the onions and cook on a medium heat for 4-7 minutes. Add ginger and garlic to the pan and cook for 1-2 minutes more.
  3. Put the pork back into the pan, along with honey, tomatoes, jalapenos, chilli peppers, sesame oil, and soy sauce. Stir well to combine, then add the water, and cook for 6-8 minutes or until the water begins to reduce.
  4. Top the pork with sesame seeds.
  5. Any leftovers can be placed into an air-tight container and placed in the freezer.

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3. Lamb Ragu

Lamb Ragu
© Magrig, AdobeStock

This hearty meal may take slightly longer to cook but is worth the extra effort.

Cooking Time: 1 hour 20 minutes.
Yield: 6-8 servings.

Ingredients:

  • 750g of Ground Lamb
  • 3 Peeled and Chopped Carrots
  • 125ml of Red Wine
  • 400g of Tinned Chopped Tomatoes
  • 2 Chopped White Onions
  • 3 Chopped Celery Stalks
  • 4 Minced Garlic Cloves
  • 500g of Penne Pasta (Or Whichever You Prefer)
  • 2 Tablespoons of Olive Oil
  • 3 Teaspoons of Chopped Thyme
  • 3 Teaspoons of Chopped Rosemary
  • 2 Teaspoons of Crushed Chilli Flakes
  • 4 Tablespoons of Tomato Puree
  • Salt and Pepper for Seasoning

Directions:

  1. Add oil to a deep cooking pot and heat for 1-2 minutes at a low-to-medium temperature.
  2. Add the carrots, celery, and onions to the pot and cook for 5-7 minutes or until they begin to soften. Mix in the tomato puree and garlic and cook for a further 2 minutes.
  3. Pour the lamb into the pot and break up the meat with a spoon to ensure it cooks evenly. Stir occasionally and cook the lamb for 6-7 minutes on a medium heat.
  4. Pour the wine over the lamb and let the alcohol burn off as it cooks for 7 minutes. Add tomatoes, rosemary, chilli flakes, pepper, thyme, salt, and 100ml of water to the pot.
  5. Bring the ragu mixture to a boil, then lower the heat, and let it simmer on a low-to-medium heat for 55-60 minutes.
  6. Put the pasta into a pan filled with water and cook for 6-8 minutes. When ready, drain the pasta and add to the ragu sauce.
  7. If you wish to freeze the ragu, let it cool down fully then place it into an air-tight container.

4. Feta Cheese and Onion Stuffed Tomatoes

Feta Cheese and Onion Stuffed Tomatoes
© elena_hramowa, AdobeStock

This is a great dish that can be adapted to suit any occasion. Make these stuffed tomatoes as complex or as simple as you like.

Cooking Time: 20-25 minutes.
Yield: 2-4 servings.

Ingredients:

  • 4 Large Beef Tomatoes
  • 200g of Crumbled Feta Cheese
  • 100g of Chopped Basil
  • 3 Teaspoons of Minced Garlic
  • 100g of Breadcrumbs
  • 3 Tablespoons of Sunflower Oil
  • 1 Diced Yellow Bell Pepper
  • Salt and Pepper for Seasoning

Directions:

  1. Preheat the oven to 200 degrees Celsius and grease a baking tray with 1 tablespoon of oil.
  2. Carefully slice off the top parts of the tomatoes and scoop out the insides, discarding them.
  3. Combine garlic, pepper, basil, salt, cheese, breadcrumbs, bell peppers, and the remaining oil in a bowl. Mix well then spoon the mixture into the tomatoes.
  4. Place the tomatoes onto the baking tray and bake for 17-20 minutes. You can freeze the tomatoes before cooking them. Or if you freeze them after they’re cooked, remember to defrost the tomatoes before reheating.

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5. Creamy Potato and Courgette Soup

Creamy Potato and Courgette Soup
© O.B., AdobeStock

It’s easy to dismiss soup as being a side accompaniment or light dish; however, it can also be incredibly filling. This soup makes a perfect main meal; it’s healthy and easy to cook from scratch. Freeze and reheat whatever you don’t eat for next time.

Cooking Time: 15-20 minutes.
Yield: 6-8 servings.

Ingredients:

  • 750g of Chopped Courgettes
  • 500g of Chopped Potatoes
  • 3 Vegetable Stock Cubes
  • 5 Sliced Spring Onions
  • 100g of Grated Mature Cheddar Cheese
  • 2 Teaspoons of Paprika
  • 50ml of Double Cream
  • Salt and Pepper for Seasoning

Directions:

  1. Put the potatoes into a large pan and cover them entirely with cold water. Crumble in the stock cubes and bring the mixture to a boil.
  2. Cover the pan with the lid and cook for 5-7 minutes. Add the spring onions, pepper, courgettes, and salt to the pan and cook covered for another 10-12 minutes.
  3. Remove the pan from the heat and slowly mix in the cheese. Stir until the cheese begins to melt into the soup, then add the paprika and stir for 30-40 seconds.
  4. Blitz the soup for 30-60 seconds, then stir in the cream.
  5. Don’t blitz if you prefer a chunkier soup. Store the soup in an air-tight container to freeze.

6. Mushroom and Chicken Casserole

Mushroom and Chicken Casserole
© anna_shepulova, AdobeStock

Healthy and delicious, this casserole is a dish that doesn’t disappoint.

Cooking Time: 50 minutes.
Yield: 4-6 servings.

Ingredients:

  • 350g of Halved Button Mushrooms
  • 750g of Boneless, Skinless Sliced Chicken Breast Fillets
  • 550g of Sliced Potatoes
  • 2 Tablespoons of Sunflower Oil
  • 75g of Flour
  • 5 Sliced Carrots
  • 250g of Frozen Sweetcorn
  • 550ml of Chicken Stock
  • 3 Tablespoons of Mustard
  • 4 Crushed Garlic Cloves
  • 2 Sliced White Onions
  • Salt and Pepper for Seasoning

Directions:

  1. Preheat the oven at a low-to-medium temperature.
  2. Put the potatoes into a pan and fill ¾ of the way with water, then bring to a boil and cook the potatoes for 7-8 minutes. Drain thoroughly once cooked and set aside for later.
  3. Add oil and onions to a large pan and gently heat on a medium setting for 30 seconds. Fry the onions for 6-7 minutes, then add the sweetcorn, garlic, mushrooms, and carrots. Cook the vegetables for 6-7 minutes, then add the chicken and cook for 2 minutes.
  4. Add the mustard, pepper, flour, and salt to the pan and coat the chicken well. Then pour in the stock and let the mixture simmer for 5-7 minutes or until the stock begins to thicken.
  5. Pour the chicken and vegetables into a casserole dish and layer the potatoes on top. Place the casserole in the oven to bake for 35 minutes.
  6. You can freeze this casserole before or after cooking. If freezing after, do so when the casserole is fully cooled.

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7. Spicy Stuffed Bell Peppers

Spicy Stuffed Bell Peppers
© irinagrigorii, AdobeStock

Great for vegetarians and those looking for a healthy dish, these stuffed peppers have a beautiful kick to them.

Cooking Time: 50-55 minutes.
Yield: 6-8 servings.

Ingredients:

  • 10 Green, Red, and Yellow Bell Peppers
  • 2 Tablespoons of Sunflower Oil
  • 250g of Chopped Spinach Leaves
  • 800ml of Vegetable Stock
  • 2 Diced Red Onions
  • 3 Crushed Garlic Cloves
  • 250g of Pilau Rice
  • 150g of Red Lentils
  • 2 Teaspoons of Tomato Puree
  • 1 Teaspoon of Ground Ginger
  • 2 Teaspoons of Ground Cumin

Directions:

  1. Pour the oil into a large pan, along with the ginger, onions, and garlic. Cook them on a low heat for 6-7 minutes or until they soften.
  2. Add the cumin and tomato puree to the pan and mix with the onions and garlic. Cook for 1-2 minutes more, then pour in the rice.
  3. Stir the rice well to coat it with the tomato mixture and carefully pour the stock into the pan. Bring the stock to a boil, then, add the red lentils and place the lid over the pan. Cook the rice mixture for 13-17 minutes.
  4. Add the spinach to the pan and warm through for 1 minute more.
  5. Cut the top part off each pepper and carefully remove the stem and seeds. Spoon the rice mixture into each pepper and place the top part back on.
  6. Bake the peppers in the oven for 30-35 minutes.
  7. If you want to freeze them, do so before cooking the peppers.

8. Mushroom and Chicken Pasta Bake

Mushroom and Chicken Pasta Bake
© qwartm, AdobeStock

Who doesn’t love a simple pasta bake? They are not only versatile but incredibly easy to make – plus – you can freeze the leftovers.

Cooking Time: 40-45 minutes.
Yield: 4 servings.

Ingredients:

  • 500g of Pasta (Whichever You Prefer)
  • 450g of Tinned Chicken Soup
  • 250ml of Water
  • 300g of Sliced Mushrooms
  • 300g of Diced Chicken Breast
  • 5 Chopped Spring Onions
  • 200g of Grated Cheddar Cheese
  • 1 Teaspoon of Chopped Parsley
  • 10g of Butter
  • Cooking Spray

Directions:

  1. Coat a frying pan with cooking spray and cook the chicken for 8-10 minutes or until it’s cooked through. Remember to turn the chicken to ensure it cooks evenly.
  2. Preheat the oven to 180 degrees Celsius and grease a deep baking dish with butter.
  3. Place the pasta into a pan and fill it with water. Bring the water to a slow boil and cook the pasta for 8-10, then drain thoroughly.
  4. Pour the cooked chicken, water, pasta, chicken soup, spring onions, and mushrooms into the baking dish. Add the parsley to the dish and mix well to combine.
  5. Sprinkle the cheese on top and bake in the oven for 30-35 minutes.
  6. If cooking from frozen, add an additional 10-20 minutes of cooking time.

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9. Coconut Okra and Chicken Curry

Coconut Okra and Chicken Curry
© Joshua Resnick, AdobeStock

Liven up your chicken curry with okra. It tastes fantastic and enhances the flavours well too.

Cooking Time: 35 minutes.
Yield: 4 servings.

Ingredients:

  • 250g of Sliced Okra
  • 6 Boneless, Skinless Chicken Breasts
  • 2 Roughly Chopped Green Chilli Peppers
  • 500ml of Coconut Milk
  • 25g of Chopped Coriander
  • 4 Crushed Garlic Cloves
  • 4 Tablespoons of Crunchy Peanut Butter
  • 1 Chopped White Onion
  • The Juice of 4 Limes
  • 400g of Microwaveable Rice
  • 25ml of Sunflower Oil

Directions:

  1. Slice the chicken into thin strips.
  2. Pour the oil into a large frying pan and heat at a medium temperature. Add the onions and fry them for 5-6 minutes.
  3. Mix chilli peppers, okra, and garlic to the pan and fry for another 4-5 minutes. Then add the chicken and peanut butter. Cook the chicken for 15-17 minutes on a medium heat.
  4. Pour lime juice, coconut milk, and coriander into the pan and let it simmer for another 10-12 minutes or until the chicken is cooked through.
  5. Place the rice in the microwave to cook for 2-3 minutes and serve alongside the curry.
  6. If you want to freeze the curry, seal it in an air-tight container and slowly heat until it’s hot.

10. Sausage Tray Bake

Sausage Tray Bake
© FomaA, AdobeStock

Tray bakes are incredibly tasty and this one is full of delicious flavours. You can mix and match any vegetable combo that you want to accompany the sausages.

Cooking Time: 40-45 minutes.
Yield: 4 servings.

Ingredients:

  • 8 Large Sausages (Whichever Type of Sausages of Prefer)
  • 2 Chopped Red Bell Peppers
  • 100g of Vine Tomatoes
  • 250g of Halved Baby Potatoes
  • 3 Quartered Red Onions
  • 400ml of Chicken Stock
  • 5 Minced Garlic Cloves
  • 2 Teaspoons of Dried Oregano
  • 2 Teaspoons of Chopped Basil
  • 3 Tablespoons of Olive Oil

Directions:

  1. Preheat the oven to 200 degrees Celsius and grease a deep roasting tin with 1 tablespoon of oil.
  2. Put the bell peppers, garlic, potatoes, and onions into the roasting tin and drizzle oil over them. Sprinkle the oregano and basil over the vegetables and mix well.
  3. Add the tomatoes and sausages to the roasting tin and roast in the oven for 20 minutes.
  4. Remove the tin from the oven and pour in the chicken stock. Stir well and turn the sausages. Place the roasting tin back in the oven for 20-25 minutes.
  5. If you want to freeze, ensure the bake is fully cooled first. Reheat in the oven and cook for an additional 10 minutes.

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11. Pineapple and Honey-Infused Chicken

Pineapple and Honey-Infused Chicken
© Anna Lurye, AdobeStock

Sweet but not sickly, this chicken dish is healthy and easy to cook at home.

Cooking Time: 25-30 minutes.
Yield: 4-6 servings.

Ingredients:

  • 4 Boneless, Skinless Sliced Chicken Breasts
  • 500g of Tinned Pineapple Chunks and Juices
  • 125g of Honey
  • 4 Tablespoons of Lime Juice
  • 2 Teaspoons of Garlic Powder
  • 3 Teaspoons of Cornflour
  • 2 Tablespoons of Soy Sauce
  • 2 Chopped Green Chilli Peppers
  • Cooking Spray

Directions:

  1. Coat a large frying pan with cooking spray and add the chicken. Pour ¼ of the honey over and coat with garlic powder, then cook the chicken for 7 minutes on a low-to-medium heat.
  2. Add ¼ of the pineapple juices to the pan and cover with a lid. Let the chicken simmer for 10-12 minutes on a medium heat or until it’s cooked through.
  3. Remove the chicken from the pan once cooked and set it aside for a few moments. Add lime juice, chilli peppers, cornflour, soy sauce, and the remaining honey and pineapple juices. Bring the mixture to a boil, stirring constantly, and cook for 1-2 minutes.
  4. Mix the pineapple chunks and chicken into the pan and heat through for 1-2 minutes more.
  5. To freeze, let the chicken cool down fully then add to a container. Warm through before serving.

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12. Roasted Meatballs

Roasted Meatballs
© Pawel Spychala, AdobeStock

This is a great dish because it’s easy to make and doesn’t require a lot of effort on your part either. Plus, it’s pretty healthy and would suit most families too, even ones with fussy eaters.

Cooking Time: 30-35 minutes.
Yield: 4 servings.

Ingredients:

  • 500g of Ground Beef Mince
  • 75g of Basil Pesto
  • 750ml of Passata
  • 5 Minced Garlic Cloves
  • 1 Egg
  • 1 Minced Red Onion
  • 2 Tablespoons of Vegetable Oil
  • 25g of Dried Oregano
  • 100g of Grated Mozzarella Cheese
  • Salt and Pepper for Seasoning

Directions:

  1. Preheat the oven to a low-to-medium temperature.
  2. In a bowl, crack the egg and combine with the beef, ½ of the oregano, ¼ of the red onions, and ¼ of the garlic. Season the mixture and form small round meatballs.
  3. Add oil to an oven-safe frying pan and warm on a medium heat. Place the meatballs into the pan and cook for 7-8 minutes.
  4. Remove the meatballs from the pan and set them aside for 5 minutes.
  5. Add the remaining garlic and onions to the pan and cook for 4 minutes, then mix in the passata and season well. Simmer the sauce for a minute, then add the meatball back into the pan.
  6. Mix the remaining oregano into the sauce and pour the pesto on top.
  7. Sprinkle the cheese over the meatballs and place the pan in the oven to bake for 20 minutes.
  8. To freeze, ensure the meatballs are cooled fully.

13. Baked Spicy Chicken Strips with Garlic-Infused Chips

Baked Spicy Chicken Strips with Garlic-Infused Chips
© laplateresca, AdobeStock

These strips are not only great for the whole family but really enhance the chicken flavour beautifully. The added kick to the chicken can be as subtle or as full-on as you like.

Cooking Time: 25-30 minutes.
Yield: 4 servings.

Ingredients:

  • 4 Sliced Chicken Breasts
  • 250g of Flour
  • 4 Eggs
  • 200g of Breadcrumbs
  • 1 Teaspoon of Pepper
  • 1 Teaspoon of Salt
  • 2 Teaspoons of Paprika
  • 2 Teaspoons of Chilli Powder
  • 4 Teaspoons of Crushed Chilli Flakes
  • 500g of Matchstick Thin Sliced Potatoes
  • 75g of Garlic Powder
  • Cooking Spray

Directions:

  1. Preheat the oven to a medium temperature and grease 2 baking trays with cooking spray.
  2. Add potatoes to a pan of water and boil. Cook on a low-to-medium heat for 10 minutes or until they’re tender. Drain the potatoes from the pan and leave them to air dry for 5 minutes.
  3. Spread the chips onto a baking tray and rub garlic powder and ½ of the paprika over the top. Coat the chips well, then place in the oven to bake for 25-30 minutes.
  4. Mix chilli powder and paprika with flour, pepper, and salt in a bowl. In a second bowl, break the eggs and beat lightly for 30-40 seconds. Add breadcrumbs to a third bowl.
  5. Dip each chicken strip into the flour mixture, then into the egg, and finally the breadcrumbs.
  6. Place the chicken onto the baking tray and bake in the oven for 10-12 minutes, then turn, and cook for another 10-15 minutes.
  7. When ready, top the chips with chilli flakes.
  8. You can freeze the chicken before it’s cooked and reheated later for 35 minutes.

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14. Butternut Squash Macaroni Cheese

Butternut Squash Macaroni Cheese
© juliedeshaies, AdobeStock

You can’t go wrong with macaroni cheese and putting a new twist on it with butternut squash is fantastic. It’s healthy and can be easily frozen for your convenience.

Cooking Time: 40-45 minutes.
Yield: 4-6 servings.

Ingredients:

  • 250g of Chopped Butternut Squash
  • 75g of Grated Mozzarella Cheese
  • 150ml of Milk
  • 1 Diced White Onion
  • 750g of Macaroni Pasta
  • 750ml of Chicken Stock
  • 1 Tablespoon of Olive Oil
  • 4 Minced Garlic Cloves
  • 1 Teaspoon of Pepper
  • 1 Teaspoon of Salt

Directions:

  1. Put the butternut squash onto a baking tray and bake in the oven for 30-35 minutes.
  2. Add oil to a deep saucepan and cook the onions for 5-7 minutes. Mix in the garlic, stock, and a dash of salt and pepper.
  3. Pour the macaroni into the pot and bring the mixture to a boil. Let the pasta simmer and cook for 15 minutes or until the liquid has absorbed fully.
  4. Once cooked, put the squash into a blender. Pour the milk into the blender and blitz for 1-2 minutes or until the squash is creamy.
  5. Add the squash to the pasta and sprinkle cheese over the top. Mix well to combine and heat through for 1 minute.
  6. The pasta can be frozen once cooled and sealed in an air-tight container.

15. Ricotta, Pork, Beef, and Spinach Lasagne

Ricotta, Pork, Beef, and Spinach Lasagne
© Jacek Chabraszewski, AdobeStock

This dish is healthy and can be frozen for your convenience too.

Cooking Time: 25-30 minutes.
Yield: 4-6 servings.

Ingredients:

  • 500g of Mixed Ground Pork and Beef Mince
  • 250g of Dried Lasagne Sheets
  • 5 Crushed Garlic Cloves
  • 300g of Ricotta Cheese
  • 200g of Roughly Chopped Spinach Leaves
  • 100g of Grated Parmesan Cheese
  • 750g of Tinned Chopped Tomatoes
  • 2 Tablespoons of Dried Oregano

Directions:

  1. Preheat the oven to 180 degrees Celsius and soak the lasagne sheets in a large bowl for 5 minutes. Then, drain the sheets and add a few to the bottom of a deep baking dish.
  2. Add the beef and pork to a frying pan and brown for 7-8 minutes. Use a spoon to break up the meat so that it cooks evenly.
  3. Add the garlic to the pan and cook for 1 minute, then add the oregano and tomatoes. Let the mixture simmer until a sauce begins to form and thicken, around 6-7 minutes.
  4. Add spinach and half of the ricotta cheese to the pan and stir well to combine. Spoon a layer of lasagne mixture over the pasta sheets, followed by a pasta sheet and a layer of mince. Repeat until the dish is full.
  5. Spoon on the remaining ricotta and bake for 10-12 minutes. Sprinkle the parmesan on top and cook for another 10-12 minutes.

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16. Parsnip Curry and Lentils

Parsnip Curry and Lentils
© timolina, AdobeStock

This curry might not include the more traditional beef or chicken but tastes just as good. It’s perfect for vegetarians and those looking to try something different. Plus, it’s easy to make and leftovers can be frozen.

Cooking Time: 15-20 minutes.
Yield: 2-4 servings.

Ingredients:

  • 3 Cubed Parsnips
  • 250g of Chopped Carrots
  • 500g of Drained, Tinned Lentils
  • 450ml of Coconut Milk
  • 2 Teaspoons of Chopped Ginger
  • 2 Teaspoons of Ground Garlic
  • 1 Thinly Sliced Red Onion
  • 4 Chopped Tomatoes
  • 4 Tablespoons of Curry Paste
  • 2 Tablespoons of Vegetable Oil
  • 25g of Chopped Coriander
  • 350g of Long Grain Rice
  • 3 Teaspoons of Chinese Five-Spice Powder

Directions:

  1. Add oil to a large frying pan and heat for 1-2 minutes at a medium temperature. Mix the carrots and parsnips into the pan and fry for 5-7 minutes.
  2. Add the ginger, garlic, and onion, and cook for 3-4 minutes. Mix in the tomatoes and coriander and stir thoroughly.
  3. Put the curry paste into the pan and stir thoroughly to combine. Cook for 5-6 minutes, then pour the coconut milk and lentils into the pan. Simmer the mixture for 7-8 minutes or until the curry sauce begins to thicken.
  4. Put the rice into a pan of water and bring it to a slow boil. Cook the rice for 8-10 minutes, then drain and mix the five-spice powder through the rice.
  5. If freezing, cool the curry first and pour it into a sealable container.

17. Pinto Bean and Beef Chilli

Pinto Bean and Beef Chilli
© FomaA, AdobeStock

Chilli makes a wonderful meal. It’s hearty and healthy, and great comfort food on those cold and stressful days.

Cooking Time: 1 hour 5 minutes.
Yield: 6-8 servings.

Ingredients:

  • 500g of Lean Ground Beef Mince
  • 5 Minced Garlic Cloves
  • 2 Small Diced Red Onions
  • 3 Diced Celery Stalks
  • 2 Diced Carrots
  • 1 Tablespoon of Chilli Powder
  • 2 Tablespoons of Paprika
  • 2 Tablespoons of Cumin Powder
  • 3 Teaspoons of Dried Oregano
  • 400g of Tinned and Drained Pinto Beans
  • 4 Chopped Spring Onions
  • 3 Diced Jalapeno Peppers
  • 50g of Tomato Puree
  • 2 Diced Red Bell Peppers
  • 250ml of Chicken Stock
  • 2 Teaspoons of Onion Powder
  • 1 Tablespoon of Brown Sugar
  • Cooking Spray
  • Salt and Pepper for Seasoning

Directions:

  1. Coat a deep cooking pot with cooking spray and mix in the carrots, celery, chilli powder, and onions. Gently fry the vegetables for 5-7 minutes on a medium heat and stir to prevent them from sticking to the bottom of the pot.
  2. Put the beef into the pot with the garlic, sugar, paprika, oregano, cumin, onion powder, and bell peppers. Break up the meat as it browns to ensure an even cook. Cook the beef for 8-10 minutes, then add the tomato puree, jalapeno peppers, pinto beans, and stock.
  3. Stir well, then bring the mixture to the boil and cover with a heavy lid. Let the chilli simmer for 40-45 minutes or until the sauce thickens and begins to reduce slightly.
  4. Mix the spring onions into the chilli and lightly season.
  5. If you want to freeze, pour the chilli into a sealed container once it has cooled down.

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18. Tomato Dal

Tomato Dal
© FomaA, AdobeStock

This is a fantastic dish that’s full of flavour, tasty, and incredibly easy to make.

Cooking Time: 30 minutes.
Yield: 4 servings.

Ingredients:

  • 250g of Chopped Tinned Tomatoes
  • 250g of Red Lentils
  • 2 Thinly Sliced Onions
  • 4 Minced Garlic Cloves
  • 1 Tablespoon of Coconut Oil
  • 2 Teaspoons of Ground Ginger
  • 4 Teaspoons of Curry Powder
  • 2 Teaspoons of Crushed Chilli Flakes
  • 250ml of Boiling Water
  • Salt and Pepper for Seasoning

Directions:

  1. Add the oil to a deep cooking pot and heat at a low-to-medium temperature. Add the onions and cook for 5-7 minutes.
  2. Mix the ginger and garlic into the pot and cook for 1-2 minutes, then add the curry powder. Stir well, then pour the tomatoes into the pot and cook for 2 minutes.
  3. Pour the lentils into the pot and coat well in the sauce. Season with salt and pepper, then pour the water in and cook for 13-17 minutes.
  4. Add more water if you want a thinner consistency and top with chilli flakes to finish.
  5. If you want to freeze the dal, cool it first.

19. Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup
© David Smith, AdobeStock

This soup isn’t just hearty and healthy but extremely filling too. It’s a meal perfect for lunch or dinner.

Cooking Time: 40 minutes.
Yield: 4-6 servings.

Ingredients:

  • 750g of Quartered Tomatoes
  • 400g of Chopped Tinned Tomatoes
  • 350ml of Vegetable Stock
  • 4 Chopped Red Bell Peppers
  • 1 Chopped Red Onion
  • 3 Tablespoons of Olive Oil
  • 2 Tablespoons of Chopped Basil
  • 50ml of Double Cream
  • 4 Minced Garlic Cloves
  • 2 Teaspoons of Crushed Chilli Flakes
  • Salt and Pepper for Seasoning

Directions:

  1. Pour oil into a large pan and heat for 30-60 seconds. Add the peppers, onions, and garlic to the pan and cook for 5-6 minutes.
  2. Pour the fresh tomatoes into the pan and cook for 4-5 minutes on a medium heat. Then, add the stock and tinned tomatoes.
  3. Bring the mixture to a boil, then reduce the heat slightly and simmer for 25-30 minutes.
  4. Use a stick blender to puree the soup for 30-60 seconds or until smooth. Pour in the cream, pepper, basil, and salt, and stir well to combine.
  5. Heat through for 1-2 minutes and top with chilli flakes.
  6. If freezing, pour the soup into sealable containers and put it in the freezer once cool.

20. Shepherd’s Pie

Shepherd’s Pie
© M.studio, AdobeStock

While you mightn’t think shepherd’s pie is healthy, this one is and tastes fantastic.

Cooking Time: 40-45 minutes.
Yield: 4-6 servings.

Ingredients:

  • 1kg of Peeled and Chopped Potatoes
  • 1kg of Ground Beef Mince
  • 250ml of Beef Stock
  • 2 Teaspoons of Paprika
  • 3 Crushed Garlic Cloves
  • 100g of Frozen Peas
  • 5 Tablespoons of Wholegrain Mustard
  • 1 Sliced Onion
  • 3 Finely Diced Carrots
  • 3 Tablespoons of Flour
  • 3 Tablespoons of Butter
  • 3 Tablespoons of Worcestershire Sauce
  • 4 Tablespoons of Sour Cream
  • Salt and Pepper for Seasoning

Directions:

  1. Put the potatoes into a large pan and cover them with water. Add a sprinkle of salt to the potatoes and bring to a boil. Cook the potatoes until they’re tender or for around 8-12 minutes.
  2. Put the beef into a large pan and mix in the onions, garlic, and carrots. Cook for 5-7 minutes to brown the mince.
  3. Pour the peas into the pan and cook for 1-2 minutes more, then remove from the heat and set to one side for a few moments.
  4. Preheat the oven to a medium temperature and drain the potatoes well. Mash the potatoes and mix in the cream, pepper, and paprika.
  5. In a second pan, melt the butter and mix in the flour. Cook until it begins to brown or for around 2 minutes, then stir in the mustard, stock, and Worcestershire sauce and whisk thoroughly as it cooks for 4 minutes or until the sauce begins to thicken.
  6. Pour the mince into a deep casserole dish and spoon on the potatoes.
  7. Bake for 17-20 minutes.
  8. Freeze when the dish is cooled.
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