This global pandemic is unchartered territory. We’re not used to having to stock up groceries for weeks on end and making every single meal at home. How do you make the most with what you’ve got and limit food waste? If you have an Instant Pot or slow cooker, why not set aside some time to plan out some delicious meals with the ingredients you have?

Now is the time to make wholesome meals to nourish you and your family during these tough times. Gathering together at the table to share a meal is a great way to stay connected and feed those hungry bellies. We’ve done some of the work for you by assembling a few of our favorite freezer-friendly recipes. They’re big on flavor, nutrition, and super easy to prep!

Recipe from Eating Well

Lentils and coconut milk make this soup super creamy and pack in plenty of plant-based protein for a vegan and vegetarian-friendly meal.

Ingredients

1 cup green or brown lentils, rinsed

1 cup onions, chopped

1 cup carrots, diced

2 tbsp garlic, finely chopped

2 tsp ground coriander

2 bay leaves

1 tsp ground cumin

1 tsp dried oregano

1 tsp ground pepper

¼ tsp cayenne pepper

4 cups vegetable broth

2 cups spinach, coarsely chopped

1 (15 ounce) can diced tomatoes

⅔ cup light coconut milk

¼ cup fresh parsley, chopped

1 tbsp white-wine vinegar

½ tsp salt

Directions

To prepare freezer pack:

1. Combine lentils, onions, carrots, garlic, coriander, bay leaves, cumin, oregano, pepper and cayenne in a sealable plastic bag. Seal and freeze for up to 6 months.

To prepare soup:

1. Empty the freezer bag into a 6-quart slow-cooker. Add broth. Cover and cook on high for 4 hours or low for 8 hours.
2. Discard bay leaves. Transfer half of the soup to a blender and pureé. Return the pureéd soup to the slow cooker and stir in spinach, tomatoes, coconut milk, parsley, vinegar and salt; heat through.

Recipe from Hidden Ponies

This tandoori-style seasoned chicken adds flavor and spice to an easy and delicious family meal. Serve with brown rice, cauliflower rice, or naan bread.

Ingredients

3 lbs boneless skinless chicken thighs (chicken breasts work as well)

1 14-oz can coconut milk (preferably full fat)

2 Tbsp honey

2 Tbsp garam masala

1 Tbsp chili powder

1 Tbsp garlic powder, or 2 tsp minced fresh garlic

1 Tbsp cumin

1 tsp salt

2 tsp turmeric

1 tsp ground ginger

½-1 tsp cayenne pepper

Directions

1. Label large freezer bag with recipe and date. Put uncooked chicken thighs in the freezer bag. Whisk together all other ingredients and pour into the bag. Seal, removing as much air as possible, and freeze.
2. To make, thaw in the fridge overnight then dump all contents into a slow cooker and cook on low for 6 hours. Serve over rice. (If you forget to thaw it, you can cook directly from frozen in a slow cooker on high for 6 hours.)

Recipe from Pinch of Yum

Ingredients

3 cups mirepoix (diced onions, carrots, and celery)

8 oz mushrooms

3 cloves garlic, minced

1 cup uncooked wild rice

4 cups vegetable or chicken broth

1 tsp salt

1 tsp poultry seasoning (or spices like sage, thyme, and rosemary)

1 lb. chicken breasts (optional)

Add after cooking:

6 tbsp butter

½ cup flour

1 ½ cups whole milk

Directions

1. Empty freezer pack contents into an Instant Pot or slow cooker. For Instant Pot: From frozen, 30 minutes on high pressure + 10 minutes natural release. For slow cooker: From frozen, 4 hours on high.
2. Melt butter in a small bowl, then whisk in flour and milk until thick and creamy. Add to the soup and mix well.

The world has slowed down to almost a stop, and it’s a hard adjustment for many. But take this time to make some nourishing meals for you and your family and enjoy the opportunity to slow down. Life will get back to normal soon enough. Have you ever made freezer meals before? What’s your biggest challenge with meal prep right now? Share your thoughts below.