Recipe
Sometimes you just plain don’t want to cook. You know the feeling- you’re tired, worn out, busy, too hungry, or just don’t feel like it. Or you’re on vacation. All good times to turn to the freezer, pop something in the oven or microwave, and simply sit down to eat.
What you pull out of the freezer can make all the difference. Sure, frozen pizzas, French fries, and microwave meals taste great, but too many of those aren’t doing anything stellar for your health.
So why not stock up on the good, healthy things you’d make if you did feel like cooking? Even if it’s not super healthy, making it yourself is likely to make it a lot better for you than anything that comes in a box.
Here are three things I love to have in my freezer:
If I know I’m going to eat them soon, I make them in the dish & freeze. {Sauce later.} If it might be a while, I like to make the enchiladas individually and freeze them separated on a cookie sheet. Once frozen, I toss them in a sealable plastic bag. Saves space & my dishes!
Whole Wheat Pizza Dough
A favorite pizza dough recipe. {I reverse the whole wheat & white flour amounts.}
Garlic Bread
I make spaghetti when I’m too lazy to come up with something else. Meaning, I’m too lazy to make garlic bread too. Easy solution: premade bread!
These will certain come in handy come January or February!
Find out my alternative suggestion for breaking the baby news to my husband on tiny sneakers.
What are your favorite freezer meals? {Besides lasagna and shells…}
Recipe
Well, enough decision-making for one week! Time for something that involves very little thinking- and is one of my favorite go-to-don’t-think meals:
Whole Wheat Linguine with Zucchini in Creamy Vegan Tomato Sauce {Dairy Free}
I don’t even need to give you the recipe anymore- it’s pretty much all in the title.
But I’m going to anyways.
Cook linguine according to package directions. While pasta’s cooking, put tomato paste and diced tomatoes in a small sauce pan over medium heat. Let simmer while you cook the zucchini.
Slice zucchini length wise into long skinny strips; like thick spaghetti!
{You can use zucchini as a pasta replacement if you like; I love it like that as a side dish, but it doesn’t fill me up enough as an entrée. See also: spiralizing veggie noodles}
It looks like a lot, but it’ll cook down.
Season zucchini with salt and pepper and sauté until lightly browned, about 5-7 minutes.
Stir coconut creamer and Italian seasoning into tomato mixture.
Plate warm pasta; top with zucchini strands and tomato sauce.
Top with sliced almonds for a little crunch.
Garlic Bread
Whole grain bread
Dairy free butter {I used Earth Balance}
1 garlic clove; diced
Spread butter on bread; top with diced garlic. Toast for 4-5 minutes. {Told you no thinking was involved.}
Less than 15 minutes later, you have the perfect no-decisions-required dairy free meal.
by with a Side of Sneakers
- 1/2 box whole wheat linguine noodles (or other pasta)
- 3 oz tomato paste (~ 1/2 small can)
- 15 oz (1 can) diced tomatoes
- 3 Tbsp So Delicious coconut creamer (or other dairy free cream)
- 1/2 tsp Italian seasoning
- 2 zucchini
- salt & pepper
- Optional: sliced almonds
Cook linguine according to package directions. While pasta’s cooking, put tomato paste and diced tomatoes in a small sauce pan over medium heat. Let simmer while you cook the zucchini.
Slice zucchini length wise into long skinny strips; like thick spaghetti!
Season zucchini with salt and pepper and sauté until lightly browned, about 5-7 minutes.
Stir coconut creamer and Italian seasoning into tomato mixture.
Plate warm pasta; top with zucchini strands and tomato sauce.
Top with sliced almonds for a little crunch.
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Do you like simple meals or prefer fancier, more involved meals?
