Dinner Solved: How My Freezer Gets Me Off the Hook Every Time by Suzie Battishill

It’s 5:37 PM. Everyone’s hungry, and asking what’s for dinner—or you’ve just run in from work and have to head straight back out again. You glance at the fridge, then at your phone. In a panic, you reach for the same old boring meal, which is probably not the most nutritious option, and sigh. Sound familiar?

I’ve been there more times than I care to admit. But I’ve cracked the code. I found a simple, almost magical fix that now has me breezing through dinner like I actually planned ahead. Spoiler: I didn’t—my freezer did the heavy lifting.

The Dinner Dilemma

We all start the week with good intentions. But between work, errands, school pickups, and let’s just say ‘life’, dinner often becomes a frantic last-minute scramble. Decision fatigue sets in, and suddenly, a takeout or convenience food looks tempting. But it adds up—both in dollars and on your health. I wanted better. Not perfect—just better.

Enter: My Freezer

This isn’t a graveyard of mystery casseroles or frostbitten meat from 2020. It’s a system—a smart, flexible, delicious setup that feels like meal-prepping… without really meal-prepping. My freezer is now my secret weapon, my backup chef, the calm in my dinner chaos.

What’s In My Freezer?

I freeze everything flat in zip-top bags (faster thawing, tidier storage). Here’s my go-to stash:

Hearty Soups:
My favourite is a chunky chicken broth loaded with carrots, celery, leeks, and whatever greens I have on hand. I’ll toss in cooked rice, pasta, potatoes, or beans when reheating to make it extra filling.
Stews:
Think Moroccan tagine or a rich beef-and-vegetable medley. Thick, saucy, and bursting with spices—perfect for freezing and reheating.
Curries:
Indian, Thai, Indonesian… you name it, I freeze it. Just defrost, heat, and serve with rice, then top with fresh coriander and a dollop of yogurt.
Veggie-Packed Pasta Sauces:
From classic Bolognese to tomato-aubergine ragu (and homemade pesto!), these sauces thaw in minutes for an instant dinner.
Cooked Grains:
Leftover rice, quinoa, farro—bagged flat so they stack neatly. (Tip: Check your local guidelines on reheating cooked grains safely.)
High-Protein Egg Muffins:
My grab-and-go breakfast that doubles as a snack or mini lunch.
Chopped Veg & Herbs:
Onions, peppers, fresh herbs—prepped once, used all week for maximum flavour and zero waste.
“Stock Bag”:
Vegetable scraps and bones go into a dedicated bag. When it’s full, I simmer it into a homemade stock, reduce it down, freeze in ice-cube trays, then transfer to bags. Homemade stock cubes cost virtually nothing and beat store-bought all day.

Why This Works

Less stress: Fewer decisions, less prep.
Healthier eating: Meals made when you actually have time and brainpower.
Money saved: Fewer takeout splurges.
Dinner guaranteed: Even on your busiest days.

Want to Try It?

Double (or triple) your batch whenever you cook next. Freeze the extras.
Label everything with contents and date—mystery meals are never fun.
Use it!! The best way to get in the habit of preparing for your freezer is by actually using it on a weekly basis. Your freezer is not a graveyard, it is another option and place to find great food sources on a regular basis
Rotate & restock: Use up older items first, then refill.

The Bottom Line

Dinner doesn’t have to be a daily emergency. It doesn’t need to be gourmet. It just needs to be there. And thanks to my freezer, it always is.

Next time 5:37 PM rolls around, instead of panicking, peek into your freezer and say aloud, “Dinner? Solved.”

Suzie Battishill empowers home cooks to break free from rigid recipes through bespoke cookery courses that build confidence, creativity, and control in the kitchen. Her approach focuses on mastering essential skills and techniques, exploring global cuisines, and working with fresh, whole foods. By learning to cook instinctively, her students gain the ability to create meals that suit their tastes, lifestyles, and dietary needs with ease. With a wealth of experience as a private chef and cookery teacher, Suzie’s tailored lessons help individuals develop a deeper understanding of food, enabling them to cook with skill, intuition, and enjoyment.

Visit Suzie's Website