31 Healthy Freezer Meals
Busy days call for meals that are both nourishing and effortless, and these 31 Healthy Freezer Meals deliver just that. With a quick 10-minute prep and a 30-minute cook time, you’ll have a variety of vibrant, wholesome dishes ready to enjoy.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- Sea salt and freshly ground black pepper
- 1 medium carrot, diced
- 1 small sweet potato, diced
- ¼ cup dry white wine, optional
- 1 (14.5-ounce) can diced fire-roasted tomatoes
- 4 cloves garlic, chopped
- 2 teaspoons dried oregano
- ¼ teaspoon red pepper flakes, plus more to taste
- 4 cups vegetable broth
- 2 bay leaves
- 1 cup halved cherry tomatoes
- 1 cup chopped green beans
- 1 zucchini, diced
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 tablespoons balsamic or white wine vinegar
- 1½ cups chopped kale
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, ½ teaspoon salt, and several grinds of pepper and cook, stirring occasionally, for 8 minutes. Add the carrot and sweet potato, stir, and cook 2 more minutes.
- Add the wine, if using, and cook for about 30 seconds to reduce by half, then add the canned tomatoes, garlic, oregano, and red pepper flakes. Stir in the broth and bay leaves. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 20 minutes.
- Stir in the cherry tomatoes, green beans, zucchini, and chickpeas. Cover and cook for 10 to 15 more minutes, or until the green beans are tender.
- Stir in the vinegar, kale, an additional ½ teaspoon salt (or to taste), and more pepper. Let cool, then transfer to glass storage containers.
Tried this recipe?Let us know how it was!