Easy Recipes for Families in Crisis
When a family is in crisis, a freezer full of ready-to-heat meals is a lifeline. These 30 recipes are designed to be simple to prepare, easy to freeze, and comforting to eat. Each recipe includes prep time, serving size, brief instructions, and freezing tips.
Saute diced onion, carrots, and celery in olive oil until soft. Add shredded rotisserie chicken, chicken broth, garlic, thyme, salt, and pepper. Simmer 25 minutes. Cook egg noodles separately and add before serving (freeze noodles separately to prevent sogginess).
Brown cubed beef chuck in batches. Saute onions, garlic, and tomato paste. Add beef broth, diced potatoes, carrots, green beans, and seasonings. Simmer until beef is tender and vegetables are cooked through. Season with salt, pepper, and a splash of Worcestershire sauce.
Saute onion and garlic in butter. Add two cans of crushed tomatoes, chicken broth, sugar, salt, and dried basil. Simmer 20 minutes, then blend until smooth. Stir in heavy cream and fresh basil. Pair with grilled cheese sandwiches.
Saute onion and garlic. Add shredded chicken, white beans (Great Northern or cannellini), chicken broth, diced green chiles, cumin, oregano, and a pinch of cayenne. Simmer 25 minutes. Stir in sour cream and shredded Monterey Jack cheese. Serve with tortilla chips and lime.
Cook diced potatoes in chicken broth until tender. Mash half the potatoes for thickness, leaving the rest chunky. In a separate pot, make a roux with butter and flour, then whisk in milk to create a creamy base. Combine with potato mixture. Top with bacon bits, shredded cheddar, chives, and sour cream.
Saute onion, carrots, celery, and zucchini. Add diced tomatoes, kidney beans, chicken or vegetable broth, Italian seasoning, and a Parmesan rind for flavor. Simmer until vegetables are tender. Add small pasta (ditalini or elbow) in the last 10 minutes. Serve with crusty bread and Parmesan.
Layer corn tortillas, shredded chicken, black beans, enchilada sauce, and shredded cheese in a 9x13 baking dish. Repeat layers 2-3 times. Top with extra cheese. Bake at 375°F until bubbly and golden. Serve with rice, sour cream, and fresh cilantro.
Cook ziti until al dente. Mix with marinara sauce, ricotta cheese, Italian sausage (browned and drained), garlic, and Italian seasoning. Pour into a 9x13 dish, top with mozzarella and Parmesan. Bake at 375°F until cheese is melted and edges are bubbly.
Mix shredded chicken with cream of mushroom soup, cream of chicken soup, Rotel tomatoes, sour cream, and cumin. Layer corn tortilla pieces and chicken mixture in a 9x13 dish, alternating layers. Top with cheddar cheese. Bake at 350°F until heated through and bubbly.
Brown ground beef with onion, garlic, and Worcestershire sauce. Add peas, carrots, corn, and beef gravy. Pour into a 9x13 dish. Top with creamy mashed potatoes (made with butter, milk, and salt). Sprinkle with cheddar cheese. Bake at 400°F until potatoes are golden.
Combine cooked rice, steamed broccoli florets, cream of mushroom soup, milk, shredded cheddar cheese, and diced chicken (optional). Pour into a greased 9x13 dish. Top with extra cheese and crushed Ritz crackers mixed with melted butter. Bake at 350°F until golden and bubbly.
Brown ground beef with onion and garlic. Stir in cream of mushroom soup, frozen mixed vegetables, salt, and pepper. Spread in a 9x13 dish. Top with a layer of shredded cheddar cheese, then a single layer of frozen tater tots. Bake at 375°F until tater tots are crispy and golden.
Rub a pork shoulder with brown sugar, paprika, garlic powder, onion powder, salt, and pepper. Place in slow cooker with a sliced onion and half a cup of apple cider vinegar. Cook on low 8 hours. Shred with two forks and mix with your favorite BBQ sauce. Serve on buns with coleslaw.
Place chicken thighs in slow cooker with canned crushed tomatoes, coconut milk, garam masala, cumin, turmeric, ginger, garlic, and salt. Cook on low 6 hours. Shred chicken and stir back in. Serve over basmati rice with naan bread and a squeeze of lemon.
Place a beef chuck roast in the slow cooker with a packet of taco seasoning, a jar of salsa, and a can of diced green chiles. Cook on low 8 hours until the meat shreds easily. Serve in tortillas with your favorite toppings: cheese, lettuce, sour cream, guacamole.
Place chicken breasts, diced potatoes, carrots, celery, onion, chicken broth, and cream of chicken soup in slow cooker. Cook on low 6 hours. Shred chicken and return to pot. Drop biscuit dough (from a can or homemade) on top. Cook on high 30 minutes until dumplings are cooked through.
Mix ground beef and Italian sausage with breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Form into meatballs and place in slow cooker. Cover with marinara sauce. Cook on low 4 hours. Serve over spaghetti, in sub rolls, or as an appetizer.
Place chicken breasts in slow cooker with black beans, corn, diced tomatoes, taco seasoning, and chicken broth. Cook on low 6 hours. Shred chicken and stir. Serve over rice with toppings: shredded cheese, sour cream, salsa, avocado, and lime.
Brown breakfast sausage and drain. Layer cubed bread, sausage, and shredded cheddar in a greased 9x13 dish. Whisk together eggs, milk, mustard powder, salt, and pepper. Pour over layers. Bake at 350°F for 35-40 minutes until set and golden.
Scramble eggs with cooked sausage or bacon, diced bell peppers, onions, and shredded cheese. Spoon filling into large flour tortillas and roll tightly, tucking in the ends. Wrap each burrito individually in foil.
Mix rolled oats, brown sugar, baking powder, cinnamon, and salt. In another bowl, whisk milk, eggs, melted butter, and vanilla. Combine wet and dry ingredients. Fold in fresh or frozen blueberries. Pour into a greased 8x8 dish. Bake at 350°F for 35 minutes. Serve warm with a drizzle of maple syrup.
Whisk eggs with milk, salt, and pepper. Divide diced ham, shredded cheese, and chopped spinach among greased muffin tins. Pour egg mixture over the fillings, filling each cup about three-quarters full. Bake at 375°F for 18-20 minutes until set.
Mash ripe bananas and mix with melted butter, sugar, egg, and vanilla. Combine flour, baking soda, and salt separately, then fold into wet mixture. Stir in chopped walnuts (optional). Fill muffin cups two-thirds full. Bake at 350°F for 20-22 minutes. Can make nut-free by substituting chocolate chips.
Cube thick bread (brioche or challah works best) and place in a greased 9x13 dish. Whisk eggs, milk, cream, vanilla, cinnamon, and brown sugar. Pour over bread, pressing gently so bread absorbs the liquid. Top with a crumble of butter, brown sugar, and cinnamon. Refrigerate overnight or freeze. Bake at 350°F for 40-45 minutes. Serve with maple syrup and powdered sugar.
Cook elbow macaroni until al dente. Make a cheese sauce: melt butter, whisk in flour to make a roux, gradually add milk while stirring. Once thick, stir in shredded cheddar, a touch of mustard powder, salt, and pepper. Combine with pasta. Pour into a baking dish, top with breadcrumbs, and bake at 375°F for 20 minutes until golden and bubbly.
Cut chicken breasts into strips. Dip in beaten egg, then coat in a mixture of panko breadcrumbs, Parmesan, garlic powder, and paprika. Place on a parchment-lined baking sheet. Bake at 425°F for 15-18 minutes until golden and cooked through. Include a simple honey mustard sauce (equal parts honey and mustard, mixed).
Roll out pizza dough into a rectangle. Spread with pizza sauce, then layer with mozzarella cheese and pepperoni (or any favorite toppings). Roll up tightly like a jelly roll and slice into 1-inch rounds. Place cut-side down on a parchment-lined baking sheet. Bake at 400°F for 12-15 minutes until golden. Serve with warm marinara for dipping.
Mix diced cooked chicken, frozen peas and carrots, cream of chicken soup, and seasonings. Roll out pie crust or puff pastry and cut into rectangles. Place filling on one half, fold over, and seal edges with a fork. Cut a small vent slit in the top. Brush with egg wash. Bake at 400°F for 18-20 minutes until golden.
Mix ground beef with breadcrumbs, egg, ketchup, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Divide mixture into a muffin tin, pressing into each cup. Top each with a spoonful of ketchup mixed with brown sugar. Bake at 375°F for 22-25 minutes until cooked through.
Mix cooked rice, shredded chicken, cream of chicken soup, sour cream, shredded cheddar cheese, and frozen broccoli (thawed). Pour into a greased 9x13 dish. Top with more shredded cheese and crushed butter crackers. Bake at 350°F for 35-40 minutes until heated through and cheese is melted.
Every meal you prepare is an act of love and service.
Explore Community Support