Many of us aim to eat home cooked meals as often as possible--it's often cheaper and more nutritious than eating out or heating up processed foods. Plus it's a fantastic way to eat your favorite foods whenever you want! However. Life is busy. Time in the kitchen is at a premium. And there are days (weeks!) when it's just not happening. That, my friend, is when freezer cooking can step in and be your meal-prep hero. New to freezer cooking? It's simple: you cook larger quantities of things you eat every day (or want to eat every day), package them up in meal-sized quantities, and stock your freezer. Then the next time you have a busy week (or just feel like relaxing), you can pull something out, let it thaw, heat it up, and magic! Dinner (or breakfast, or lunch) is served. While I was pregnant with my daughter, I filled our freezer with casseroles, pasta sauce, lasagna, soup, breakfast burritos, zucchini and banana bread--the works. I wanted to make sure my family was eating well even with a new baby in the house, and I did not want to run myself ragged. It was amazing, and even better, I had homemade meals on hand to give to others if an emergency came up. [caption id="attachment_1169251" align="aligncenter" width="750"] You too can eat delicious soup whenever you please! Pictured: Bob's Shamrock Soup. Photo by Julie Garner.[/caption] Freezer cooking is useful under many circumstances:

• Meal planning
• New baby (see above)
• Care packages for others--new baby, college-aged children, unexpected illnesses, etc.
• Windfalls of seasonal produce or meat
• Potlucks

But let's start at the beginning.

Your Freezer

For best results, you need a clean and organized freezer--no matter what size you have. Clear it out, wipe down the interior with a 1:1 solution of hot water and vinegar (or add 2 tablespoons of baking soda to a quart of water in a spray bottle) and go to town! Do you have an older freezer that needs to be defrosted (I do *shudder*). Here's a handy video. [caption id="attachment_1169252" align="aligncenter" width="600"] Cookies on demand! Pictured: Chocolate Chip Walnut Cookies. Photo by Blackberry Babe.[/caption] Need more space for your ingredients? You have several options. You can of course buy a new chest or upright freezer, or check out the refurbished appliance dealers in your area. I got mine on Craigslist very inexpensively, and it's lasted more than 10 years. But one thing to keep in mind is energy consumption. You can Google the models you're considering or get information from the manufacturers. The potential energy savings may mean a more expensive model pays for itself in the long run! But most of all, when considering capacity, make sure you buy only the space you need. To run at peak efficiency, a freezer should be nicely packed full of food--there's no point in keeping a bunch of frozen air in your house. You can fill gaps by filling a clean gallon jug with water (leave an inch or so of space at the top for expansion) and freezing it, but wouldn't it be better to have a few quarts of spaghetti sauce instead? For maximum space efficiency, you can buy special racks to place in your freezer if needed. Just think Tetris and you're on your way!

What Should You Freeze?

Casseroles, chilis, soups and pasta sauces are classics for a reason: these are dishes that improve when they've had a few days to rest, and the flavor and texture generally don't suffer when they're reheated. However, I've had great success with things like burritos, quiche, quick breads, muffins and more. And, of course, freezing is a great way to preserve a bumper crop of fruit or veggies and enjoy summer flavors all year long. Freezing meat is a no-brainer, and you can also generally freeze cheese and dairy if you plan to cook with it (no cheese platters, sorry). Here are some tips on freezing cheese! [caption id="attachment_1169250" align="aligncenter" width="750"] Foil pans! Photo courtesy of eBay.[/caption]

How Should You Freeze Things?

Before you begin freezer cooking, make sure you have the proper supplies to safely store and freeze your food. It won't do you any good to put the work in, only to discover your creations are freezer burned! Here's a handy equipment list:

• Foil containers
• Aluminum foil
• Zippered freezer bags
• Plastic wrap
• Sharpies

There are some geniuses who have had great luck freezing things in glass containers. I am not one of them--after my second Mason jar of chicken broth shattered, I was done! But hard-sided plastic containers are also not ideal, because they hold extra air that can damage the texture and flavor of your food. Foil freezer safe containers are wonderful for casseroles and pies: they're lightweight, they come in all shapes and sizes, and you can give them away without a second thought. Freezer bags are suitable for liquids like broth, soups, sauces and chili. [caption id="attachment_1169253" align="aligncenter" width="750"] Don't forget breakfast! Pictured: Fines Herbs Quiche. Photo by Julie Garner.[/caption] When you're finished cooking, either assemble your items in your foil containers or set them aside. Let cool to room temperature first--if you put hot foods in your freezer you will heat it up and possibly compromise the food already in there. Next, divide your food into manageable portions. You likely won't want to have to defrost an entire pot of soup at once! For foil containers, cover with plastic wrap and then foil. On the foil, write the name of the item, the date, cooking instructions and--important!!--a note to remove the plastic wrap before cooking. Place in the freezer in a single layer; when frozen, stack them. For freezer bags, label, ladle in your food, then zip. To remove any extra air, you can insert a clean straw into the corner of the bag and gently suck it out (unless it contains raw meat). Be careful, inhaling chicken broth isnot a pleasant experience. Place your bags flat on a baking sheet and freeze; once frozen, you can remove the baking sheet and stack the bags. [caption id="attachment_1169254" align="aligncenter" width="600"] Cinnamon Scone Bread! Photo by Bobbi Lin.[/caption] For larger, container-less items like quick breads or cakes, wrap in plastic wrap and then foil; label. When I made breakfast burritos, I froze them that way, then I put them in a freezer bag. For things that could stick together like balls of cookie dough, chicken breasts, berries, etc., place on a parchment-lined baking sheet and freeze. When solid, transfer to a labeled plastic freezer bag. One important question relating to casseroles: should you freeze them fully cooked or not? You can do either. I prefer to cook them to the assemble stage and then freeze them, fully cooking them later. For example, I'll make spaghetti sauce and put together a lasagna, and then freeze it without doing the final bake. But that's a personal decision!

When to Freeze Things

This is a little trickier. When you're busy, when can you find the time to cook all these delicious and easy freezer meals? I find it useful to make a plan: I write down all my ingredients I intend to use and set aside a weekend day (or a couple of days) to cook. However, freezer cooking can be as simple as making a double recipe of something you're already cooking and freezing it.Play the long game!

Make-Ahead Freezer Meals

[caption id="attachment_1169255" align="alignright" width="350"] Heirloom Tomato Tartes Tatin! Photo by Julie Garner.[/caption] Now we're getting to the good stuff! I've chosen 17 of our favorite recipes to make and freeze: think of it as a gift from present you to future you!

Casseroles

They're a classic because they're delicious! This Easy Enchilada Casserole combines a lightly spiced tomato sauce with black bean flour, pinto beans and lots of delicious cheese. After reheating, top with tomatoes, cilantro and sour cream! Are you growing a bumper crop of tomatoes this year? Capture the flavor all year long with this Heirloom Tomato Tarte Tatin. Either make it in three 4-inch foil pans or make one 9-inch pie. [caption id="attachment_1169257" align="alignright" width="350"] Turkey Pot Pie! Photo by Julie Garner.[/caption] This satisfyingThree-Bean Chili Polenta Pot Pie is fantastic comfort food! Mix kidney, pinto and white beans with vegetables and spices and top them with creamy polenta. Freezer tip: I would cook this on the stovetop to Step 2, then transfer the beans and veggie mixture to a foil pan for Step 3. After topping with polenta, let cool (skip the final bake), cover, and freeze. Sally's Turkey Pot Pieis a welcome sight in any freezer! Leftover turkey (or chicken, or squab) is mixed with potatoes, veggies and herbs and wrapped in a crust made from our Gluten Free Pie Crust Mix. You can either freeze it baked or unbaked; in any case, let thaw thoroughly before baking. If baking from uncooked, cover with foil for the first 45 minutes to prevent over-browning.

Soups and Chili

[caption id="attachment_1169261" align="alignright" width="350"] Curried Lentil Stew. Photo by Julie Garner.[/caption] Elisha Joyce fromRebel Graincreated this super flavorfulCurried Lentil and Sweet Potato Stew. Sweet potatoes and red lentils are flavored with coconut milk, lemongrass, garlic, ginger and onion and spiced with cumin and turmeric. This Black Bean Tortilla Soup is spicy and delicious, made with our Bountiful Black Bean Soup Mix. Add leftover shredded chicken and stir in tomatoes, cilantro, jalapeno and more. Top with avocado, sour cream and tortilla strips when you're ready to eat. Our 13 Bean Chili is a huge favorite around the mill and so simple to make! 13 Bean Soup Mix is mixed with browned ground beef, aromatic vegetables, tomato sauce and spices. Make and freeze some Cornbread to go with it!

Bobs Shamrock Soup is a huge crowd pleaser--we served it to hundreds of runners at the40thanniversary Shamrock Run in our hometown of Portland, Oregon. Cabbage, lentils and kale are cooked with farro, celery, spices and a touch a bacon for extra flavor.

Breakfast and Dessert Items

[caption id="attachment_1169266" align="alignright" width="350"] Double Chocolate Banana Bread! Photo by Miss Frugal Mommy.[/caption] One thing many people forget when freezer cooking--or making gifts of food for people--is breakfast! Our Gluten Free Zucchini Bread is perfect for breakfast or tea and yields two loaves! Flavored with cinnamon and cloves and studded with walnuts and raisins, this is sweet and flavorful with a tender crumb. Our Double Chocolate Chip Banana Bread is rich and indulgent! This vegan treat is sweetened with ripe bananas, maple syrup and coconut sugar and flavored with cocoa powder and chocolate chips. This Cinnamon Scone Bread is a cross between pull-apart bread and scones! The currants add moisture and flavor to a rich, cinnamon-spiced dough that's layered with a cinnamon-sugar streusel. Breakfast doesn't necessarily mean sweets! Our Fines Herbes Quiche is simple and sophisticated, rich with eggs and cream and flavored with fresh herbs. I prefer to fully bake quiche before I cool and freeze them.

Cookies

[caption id="attachment_1169267" align="alignright" width="350"] White Chocolate Cherry Oatmeal Cookies. Photo by Julie Garner.[/caption] This is where we get to the really fun stuff! I love to make cookie dough and use a spring-loaded scoop to portion it out. Place the balls of dough on a parchment-lined baking sheet and freeze, then transfer to a freezer bag. A batch of Chocolate Chip Walnut Cookies are absolutely delicious: traditional chocolate chip cookies with the earthy crunch (and extra protein) of walnuts. These White Chocolate Cherry Oatmeal Cookies are gluten free and totally yummy. Sweet white chocolate chips combine with tart dried cherries for a fantastically satisfying treat. Want cookies with a little extra nutrition? Our 5 Grain Cookies are made with whole wheat flour, our 5 Grain Cereal, pecans, dried fruit and coconut. [caption id="attachment_1169269" align="alignright" width="350"] Chewy Lemon Sugar Cookies. Photo by Linsay Ann Bakes.[/caption] Ready for something different? Our Chewy Lemon Sugar Cookies are brightened with lemon zest and sweetened with white and brown sugar and vanilla.

Reheating Freezer Items

What, you thought we were done? I have some more tips! When it's time to pull out your frozen goodies and heat them for dinner, follow these tips:

Casseroles and Pies

• For best results, thaw completely before cooking. The recommended way is thawing them in the refrigerator, but if you're in a hurry, I'll look the other way if you thaw them on the countertop or in the microwave (sans aluminum foil, of course).
• Bake according to recipe directions.
• If you are baking a casserole or pie from frozen, add at least 45 minutes to an hour to the cooking time.
• Don't forget to remove any plastic wrap before putting items in the oven!

Soups, Chilis and Stews

• Let thaw, either in the refrigerator or the microwave.
• Reheat on the stove top.

Quickbreads and other Fully Baked Goods

• Let thaw.
• Eat!

Frozen Cookie Dough

• Bake from frozen on a parchment-lined baking sheet.

And there you have it! Freezer cooking is the best gift you can give yourself--convenient, nutritious meals that can be available in a flash! Have any freezer cooking tips or recipes to share? Post them below!