5 Big-Batch, Freezer-Friendly Weeknight Dinners

Monday: Pork & Kalamata Olive Rigatoni

You'll start by making a giant portion of soy-glazed pork tenderloin. Portion out two cups of that for dinner tonight, then stick the rest in the freezer to enjoy another time. When you're craving it again, we've got five other ideas for how to make it super tasty.

Recipe: Try our Pork & Kalamata Olive Rigatoni

Tuesday: Chicken & Salsa Verde Tamales

Tamale Tuesday's recipe is a bit more labor-intensive, but you'll be eating good for weeks after. The recipe calls for homemade salsa verde, but store-bought is just fine, too. 

Recipe: Try our Chicken & Salsa Verde Tamales

Wednesday: Italian Sausage & Chickpea Soup

Make a big batch of grilled sausages, peppers, and onions for this soup, which is a freezer-friendly go-to. You'll have lots of leftover sausages and veggies, so freeze them and add to pasta, paella, sandwiches, and more. 

Recipe: Try our Italian Sausage & Chickpea Soup

Thursday: Skillet Shrimp & Sausage

This recipe calls for precooked sausage, but you could use a portion of last night's grilled sausage, too. This recipe makes 12 servings, so you'll have lots to freeze and eat again in a week or two. (The recipe walks you through how to portion and freeze everything for super-simple reheating!) 

Recipe: Try our Skillet Shrimp & Sausage

Friday: Brisket & Polenta Salad

Our wine-braised brisket is the cream of the crop when it comes to freezer-friendly meals. Pop it on top of this healthy salad, or go global with Moroccan stew, brisket ramen, and spicy tacos.

Recipe: Try our Brisket & Polenta Salad

Ingredient List

For the pork & kalamata olive rigatoni:

• 1 onion
• 4 cloves garlic
• 2 tbsp. olive oil
• 1 can (28 oz.) crushed tomatoes
• 2 cups diced Soy-Glazed Pork Tenderloin
• 12 oz. rigatoni
• 1/3 cup pitted Kalamata olives
• 1/4 cup chopped fresh parsley

For the chicken & salsa verde tamales:

• 45 dried corn husks
• 3 cups lard
• 6 cups masa harina (instant corn flour)
• 1 tbsp. baking powder
• 3 cups chicken stock
• 3 lb. boneless, skinless chicken breasts
• 9 cloves garlic
• 6 bay leaves
• 3 lb. tomatillos (about 24)
• 6 jalapeño chiles
• 1 small onion
• 3/4 cup (loosely packed) fresh cilantro tops
• 6 tbsp. vegetable oil

For the Italian sausage & chickpea soup:

• 3 cloves garlic
• 2 tbsp. olive oil
• 6 cups chicken stock
• 1 can (14.5 oz.) diced tomatoes
• 2 cups sliced grilled sausages
• 3/4 cup chopped grilled peppers
• 1/2 cup chopped grilled onions
• 1 can (15.5 oz.) chickpeas
• 2 cups arugula

For the skillet shrimp & sausage:

• 2 bags (2 lb.) frozen, raw shrimp
• 1/4 cup extra-virgin olive oil
• 2 tbsp. butter
• 4 cups long-grain white rice
• 1 large onion
• 4 links precooked chicken-apple sausage
• 1 large green bell pepper
• 2 tsp. finely chopped garlic
• 1 can (14.5 oz.) diced tomatoes
• Salt and pepper
• 6 cups chicken broth

For the brisket & polenta salad:

• 2 cups diced polenta from a tube
• 1 tbsp. olive oil
• 12 oz. red leaf lettuce, torn (12 cups)
• 1/3 cup sliced radishes
• 1 cup snap peas
• 1 1/4 cups Wine-Braised Brisket
• 3/4 cup vinaigrette

Want more freezer-friendly ideas? Check out our top 20 freezable recipes.