With busy weeknights and hectic schedules, it can be challenging to get dinner on the table every night — that’s where big-batch recipes come in. Cook once, eat all week! With a little extra work, you can save time, money and your sanity with one of these healthy recipes that chill and freeze easy so all you have to do is heat and eat.
Make these lighten-up chicken enchiladas from Cooking Light ahead of time, and enjoy tasty Tex-Mex whenever you’re craving something spicy! Roasted chicken and a homemade chili verde with tangy tomatillos, toasted poblano chiles and fresh cilantro get rolled in corn tortillas covered in sauce and gooey, melted cheese. Cooking Light even shares some helpful tips on how to freeze and reheat!
Turn down takeout this coconut curry from San Antonio’s Pinch Boil House owner Andrew Ho who learned how to make it on the streets of Saigon from a street vendor. It’s aromatic and has just the right amount of heat. Make the super customizable broth in advance and then reheat and add your protein, like seafood or chicken (or keep it veggie-friendly!), when you’re ready to eat.
For a no-fuss, hands-off dinner that’ll leave awesome leftovers, check out these hearty pulled pork tacos from our test kitchen. Our secret braising liquid tenderizes the meat in a slow-cooker all day, and dinner will be waiting for you when you return easy to shred (plus, your house will smell amazing).
Budget-friendly and one of our top meal-stretching staples, soups are on heavy rotation when the cold weather hits. Easy, guilt-free and filling, this tortilla soup from Whistle Stop Tea Room in Tomball is one of their signatures with their secret ingredient: a splash of red wine!
Lettuce wraps are an easy low-carb dinner that allows everyone to build-their-own! Cook up a batch (or two) of these baked chicken meatballs, wrap them up like a taco in crisp lettuce cups, or pile everything in a bowl and dive in with a fork. Save the extras for an easy meal during the week!