I’m on a roll, what’s the next batch of dinners I can cook ahead?
Ever since I did all my meal prep prior to the start of school last week, I have been looking at every meal with new eyes. Every time I cook something or eat something, I think to myself, “Could I prep this ahead?” If I determine I can’t prep it ahead, I try to think of whether or not I could even just prep a part of it ahead.
I’ve come up with some good ideas though. We recently had Tortellini, Shrimp and Tomato Soup for dinner, and I realized that I could easily make up some batches of the soup without the tortellini and shrimp in it, freeze it and reheat it, adding the cooked tortellini and cooked shrimp in at the end. Also, having the soup prepared ahead makes a great option for my own lunches, even if I don’t add in the pasta and shrimp. It’s good just as a tomato soup, and in fact that’s how one of my kids eats it; I separate out a small batch for her to eat plain.
That led me to wonder, how many other soups could I make ahead and freeze? And what else is good to make ahead?
We just marinated a London Broil for a future meal, using this marinade. It’s good on steak and on pork. Pork tenderloins and London Broils are super easy to marinate ahead and freeze.
Pasta of all kinds, as well as sauce and meatballs, also very easy to make ahead and freeze.
I’d like to hear from you! What do you think would be a great make ahead dinner to make and freeze for future meals? Do you have any super successful meals you’ve frozen in the past? Anything you would NOT recommend freezing? I once saw a movie where the main character froze absolutely everything, from milk and cheese to lettuce. That’s not me.
Not yet anyway. 🙂
Leave me a comment below if you have some great make ahead meals! In the meantime, check out the recipes I have linked here and enjoy!
The Whole bag of Chips 
The only things I have found do NOT freeze well are potatoes (texture gets yucky) and raw vegetables which are never eaten cooked, such as lettuce, cucumber, and avocado. If you want to freeze vegetables, they should at least be blanched first.