20 Make-Ahead Family Recipes

This hearty, kid-friendly soup can be frozen for up to 3 months.

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Coat the fish in seasoned bread crumbs, then freeze. To cook, bake until crisp and opaque throughout, about 20 minutes.

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Eat this cheesy, creamy meal right away, or freeze unbaked for up to 3 months.

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Make an extra batch of these healthy, filling burritos and freeze for a quick microwavable dinner on a busy weeknight.

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Loaded with carrots, onions, zucchini, and garlic, the tomato sauce is full of robust flavor. You can freeze both the meatballs and the sauce.

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These stuffed pastry pockets make a great handheld snack. Make a batch and freeze for a quick anytime nosh.

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Filled with potatoes, beef, and butternut squash, this stick-to-your-ribs casserole can be assembled and frozen up to 3 months in advance.

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This warm, comforting meal is great to freeze and keep on hand for last-minute lunches and dinners.

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Add chopped chipotle chilies to the tomato sauce to get that spicy kick. You can cook the meatballs and sauce up to 2 days ahead and refrigerate, or freeze them separately.

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Cumin, chili powder, garlic, and tomato paste give this freezable meal-in-a-bowl rich depth.

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Roll up each chicken cutlet with a slice of ham and cheese before cooking for a delicious surprise inside. The uncooked roulades can be refrigerated for up to 1 day.

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Stuff each tortilla with shredded roasted turkey, corn, and grated pepper Jack cheese. Refrigerate the unbaked enchiladas for up to 1 day.

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You can make this simple version of a classic French cassoulet—with carrots, Swiss chard, and a bread crumb topping—up to 2 days in advance.

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Seasoned with cumin, ginger, cinnamon, and cayenne, this slow-cooker meal freezes well.

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Chopped sun-dried tomatoes and balsamic vinegar lend sweetness to the pasta casserole. Freeze the unbaked dish for up to 3 months.

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A great alternative for vegetarians, this pasta-free lasagna can be baked, then refrigerated for up to 2 days.

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Prep each portion in individual bags and freeze, then roast in a baking dish when you’re ready to eat.

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Delicious and easy, the casserole may be assembled (except for the puff pastry) and refrigerated up to 1 day in advance.

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This fresh, spicy Mexican chicken soup is a meal in itself when served with tortilla chips, chopped avocado, and sliced radishes. For extra-easy re-serving, freeze leftovers in individual portions and let thaw in the refrigerator the night before you serve them.

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Prepare the unusual pesto—made with walnuts, kale, pecorino, garlic, and olive oil—and refrigerate or freeze. Combine with pasta for a quick meal when you’re too busy to cook.

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