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One of the smartest strategies for serving homemade meals all week long is already in your kitchen: It’s using your freezer. The trick is to stock your freezer with make-ahead meals that taste just as good upon reheating as they did the day they were made.
The meals included in this week’s Power Hour all freeze wonderfully, so take your pick between eating them all this week or popping one (or all of them) into the freezer for future dinners. Since these meals can be cooked now or later, this meal plan works for you exactly how you need it, and wasting time and groceries is a thing of the past. Here’s how to do it.
These are the ingredients I bought or used for this meal plan. Before you leave home, shop your pantry, fridge, and freezer to identify ingredients you already have on hand. Staple ingredients like vegetable and olive oils, kosher salt, and black pepper are not included on this list, so make sure to take stock of any staples that might be running low. I like to organize my list by grocery department to make shopping more efficient.
Ingredients in bold are fresh accompaniments, so if you’re not planning to eat these freezer meals this week, hold off on purchasing these items.
Power Hour: How to Get the Prep Done
Cheesy Chickpea Melts: Thaw chickpea mixture, if frozen, and then heat on the stovetop or microwave until warm. Rub thick slices of sourdough bread with garlic, brush with olive oil, and broil until golden. Top with the warm chickpeas, add a few slices of cheese, and then broil until the cheese is melted.
Power Hour Meal Prep is the series where we help you put it all together. We show you how to eat well during the week with an hour or two of Power Hour prep over the weekend. Every plan is different; mix and match to find your own personal sweet spot.