Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Healthy recipes to cook once and eat twice!
Below every photo and link to the full recipe, I share tips for bulk prep and for freezing. In general, I like to stock upon freezer-safe containers like gallon zip lock bags, glass casserole dishes with covers or large mason jars for soups and sauces.
The key to freezer success is to wrap and prepare your items for the freezer so they don’t become freezer-burned in a few months time. Labeling them is also key so you know exactly what delicious freezer meal you are grabbing and what date it was prepared.
These enchilada fajitas are one of my favorite recipes. We’ve already gone through one pan of these and I’ve got another in my freezer just waiting to be pulled out. If you’re bringing these as a freezer meal, leave off the sour cream and avocado topping.
Just double all the ingredients and grab some extra baking dishes!
If you want to make a huge batch of these enchilada fajitas to the freezer for later–it’s incredibly simple! After preparing the enchilada fajitas, allow them to cool. Once the fajitas have cooled, place them in a casserole dish with plastic wrap and aluminum foil over them or in an airtight freezer-safe container for up to three months.
When you’re ready to reheat this vegan fajita recipe, then preheat the oven to 425 degrees Fahrenheit and bake the enchilada fajitas for 30 to 35 minutes, or until warmed through.
Make the Recipe: enchilada fajitas
What could be easier than this creamy baked pasta? I’ll take a triple serving of this one–it’s so unbelievably good. Bonus points are that you don’t have to cook the pasta before you assemble the casserole!
If you’re wanting to make a larger serving of this sausage enchilada fajitas, then all you need to do is just double the ingredients.
If freezing for later, then cover the dish with plastic wrap and aluminum foil and freeze for up to three months. When ready to reheat, place in the oven for 30 minutes at 400°F. Finally, stir in the spinach and top with cheese. Transfer to the oven and bake for three to five more minutes.
Make the Recipe: enchilada fajitas
I happen to think that a vat of this cream of broccoli soup and homemade (or bakery) bread would make the perfect meal for just about any occasion. Who doesn’t love creamy broccoli soup? I make this one at least every year, to be paired with a giant slab of bread and lots of butter.
This soup couldn’t be any easier to bulk prep. Just double the ingredients and enjoy!
To freeze this broccoli soup, simply transfer it to an airtight storage container or bag. Place the soup in the freezer for up to three months. When ready to eat, allow the soup to defrost in the refrigerator and warm up however you prefer.
Make the Recipe: cream of broccoli soup
Make this one in the slow cooker or on the stove; either way, you’ll enjoy a delicious, perfectly spiced gluten-free tikka masala! Loaded with garlic, ginger and cumin this one is a crowd-pleaser for the entire family.
If you are preparing more of this slow cooker tikka masala, then double the ingredients. You can easily make a larger batch of this recipe and keep it in the refrigerator for up to five days.
To freeze, transfer the mixture to a freezer-safe storage container or bag. Label the bag and place it in the freezer for up to three months. Allow the ingredients to defrost in the refrigerator when ready to eat.
Make the Recipe: slow cooker tikka masala
Double the recipe and make two lasagnas if you’re wanting to have dinner covered for a while. Lasagna leftovers are even better.
To freeze, bake as directed but undercook by 10 minutes. Let cool completely, then freeze. To reheat, bake with foil at 350 until heated through, then remove the foil the last 5-10 minutes of baking. Paired with a side salad, it’s the perfect new-mom meal.
Make the Recipe: Spinach Lasagna
I love this healthy gumbo with sausage because it’s unique and perfect for Fall weather. Not only is it great during the cooler months, but it is perfect for making ahead and freezing for a later day.
For a larger batch, double the recipe and store the leftovers in the refrigerator or freezer. Store separately from the brown rice.
To freeze this gumbo, transfer it to a freezer-safe storage container. Place in the freezer for up to three months. When ready to heat, allow the gumbo to defrost overnight in the refrigerator.
Make the Recipe: healthy gumbo
I don’t know anyone who doesn’t love chili. Actually, scratch that- I don’t trust anyone who doesn’t love chili. I make a pot of this bean chili almost weekly from October to January and it’s the perfect make-ahead freezer meal. Like most soups, I encourage a double batch- one for enjoying and one for gifting.
For a larger batch, double the recipe and store the leftovers in the refrigerator or freezer.
To freeze this chili, place it in a freezer-safe storage container and place it in the freezer for up to three months. Allow the chili to defrost overnight in the refrigerator. Reheat the chili in the microwave or on the stovetop.
Make the Recipe: bean chili
I love lentils, especially in a spicy soup form. You’ve gotta try this lentil soup. If you aren’t making this in an Instant Pot, I include stove top directions in the link above.
You can also make this lentil soup in a slow cooker, but I recommend sautéing the onion and other aromatics in olive oil first over medium heat before transferring to a slow cooker for extra flavor.
Double the ingredients of this recipe to make a larger batch to share. The leftovers are way better the next day.
Freeze this Instant Pot lentil soup with spinach by placing it in a freezer-safe storage container. Label the container with the date and freeze for up to three months. Allow the soup to defrost in the refrigerator overnight.
Make the Recipe: Instant Pot lentil soup
If you love lasagna, try this skinny vegetable lasagna recipe.
To make a larger batch of this freezer meal recipe, just double the ingredients and grab another baking dish.
Freeze the lasagna by covering the dish with plastic wrap and aluminum foil. Alternatively, you can store the lasagna in an airtight storage container. Freeze in the freezer for up to three months. When ready to reheat, preheat the oven to 375°F and bake for 30-40 minutes.
Make the Recipe: skinny vegetable lasagna recipe
I love this recipe for sweet and spicy crockpot meatballs; it’s such a different meal than the typical casserole and soup options. Make it ahead of time for an easy meal prep option! Instructions are included for a stove top version in a skillet as well.
Just double the ingredients and divide the ingredients into two slow cookers.
Add all the ingredients in a freezer-safe bag for an easy freezer dump-meal. Just add directly to a slow cooker and let it do its thing.
Make the Recipe: sweet and spicy crockpot meatballs
I loved this tuscan orzo soup — it’s packed with lots of vegetables, cute orzo pasta, and a flavorful tomato broth.
To make an extra batch of this recipe, then double the ingredients. Super easy, right?
Freeze the soup in a freezer-safe storage container or bag. Place the bag in the freezer and freeze for up to four months. When ready to enjoy again, allow the soup to thaw overnight in the refrigerator.
Make the Recipe: tuscan orzo soup
This red lentil dal is full of flavor, plant-based protein, and fiber.
Garnish with cilantro right before serving to make this freeze meal feel even more fresh.
Just make an extra batch and save for whenever dinner needs to be taken care of– super easy.
Freeze the slow cooker red lentil dal in a storage container in the freezer for up to three months.
Make the Recipe: red lentil dal
This hearty vegetable chowder is so delicious and super thick thanks to partially blended potatoes and vegetables. No cream or butter is needed here- just good old-fashioned vegetables.
Just double the recipe, and you’ll have enough leftovers to last you for weeks!
Simply freeze the leftovers in an airtight storage container or freezer-safe bag and freeze in the freezer for up to three months.
Make the Recipe: vegetable chowder
Have you heard of dump meals before? It’s the idea that you basically put all of the ingredients for a slow-cooker meal in a freezer-safe plastic bag, then ‘dump’ the contents into the slow-cooker whenever you are ready. In my mind, I call that genius. While this slow-cooker chana masala makes dinner infinitely easier, I love this hack for adding in another layer of easy. This recipe isn’t written this way, but could easily be done.
For extra chana masala, just double the ingredients and cook to perfection.
Freeze the leftovers in an airtight storage container or bag for up to three months. Defrost the chana masala in the refrigerator and reheat on the stovetop or in the microwave.
Make the Recipe: slow-cooker chana masala
This red lentil soup version contains red lentils in a fragrant curry broth.
To make more of this recipe, just double the ingredients.
Place the leftovers in an airtight storage container or freezer-safe bag. Label the container with the date and place it in the freezer for up to three months.
Make the Recipe: red lentil soup
You all love this recipe! Slow Cooker Red Beans and Rice. Another slow-cooker meal that could easily transform into a ‘dump’ version. Kidney beans and rice in a super yummy sauce.
This recipe is so easy to double. Just double the ingredients and you will have extra red beans and rice to share.
Freeze the red beans and rice in an airtight storage container or bag. Place the food in the freezer and freeze for up to three months. When ready to enjoy, defrost in the refrigerator and reheat on the stovetop.
Make the Recipe: Slow Cooker Red Beans and Rice
The Ultimate Plant-Based Protein Cookbook + Course
(Includes 40+ recipes!)
FREE 7-DAY COURSE + COOKBOOK