Budget and Freezer Friendly Meals for National Frozen Food Month

Posted on 03/22/2012

Do you spend much time down the frozen food aisle of your grocery store? You may want to give it a second look if you’re trying to reduce your grocery budget. March is National Frozen Food Month which is a great time to try out these freezer friendly meals that also happen to be very budget friendly, too.

Simple Chicken Stir Fry Cook up a half pound of sliced chicken breast, add one bag of Birds Eye Broccoli Stir-Fry and stir fry sauce of your choice. Your Simple Chicken Stir Fry will be done in less than 15 minutes. Plus you can even find rice in the frozen food section that would make a great addition to this meal.

Vegetable Enchiladas
Not only does this Martha Stewart recipe call for items that could be stashed in your freezer and pantry right now, but you can also easily freeze the leftovers. It’s a no-cook filling made with ingredients like black beans, frozen spinach and frozen corn kernels.

Vegetable and Orzo Soup
This recipe for Vegetable and Orzo Soup is a triple threat: healthy, tasty and affordable. It comes from Prevention’s Low-Fat, Low-Cost Freezer Cookbook and includes veggies like onion, carrots, zucchini and corn. Best of all it will be on your table and ready to eat within 30 minutes.

Spinach and Egg Noodle Casserole
Casseroles are great for quick week-night dinners, plus most can easily be frozen for future meals. To whip up a batch of Rachael Ray’s Spinach and Egg Noodle Casserole mix low-cost staples like frozen spinach, egg noodles, egg yolks and bread crumbs to create this hearty dish.

Make Once, Eat Twice Lasagna Recipe
Beware: this recipe for classic lasagna makes a lot. That’s because the idea is to make it once, but have enough for two full meals—or more depending on the size of your family. One batch of lasagna you can eat now and once you freeze for up to three months. Combine basic ingredients like lasagna noodles, ground beef and spaghetti sauce to create this affordable freezer-friendly meal.

By Alison Storm

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