Get ahead of the midweek cooking with these freezer-friendly dinners

Get ahead of the midweek cooking with these freezer-friendly dinners Mon 3 Aug 2026 at 3:03pm Having meals ready in the fridge or freezer during busy or low-energy weeks is a pretty satisfying feeling. It can also help you save money on takeaway and spare you stressful midweek supermarket trips. These four recipes, from saucy meatballs to lentil soup, are suitable for freezing and could leave you marvelling at your own spectacular efficiency weeks later. Spaghetti and meatballs Julia Busuttil Nishimura's says her recipe for this Italian American comfort food is simple, delicious and popular with kids. Which is why it is also a reliable make-ahead meal for busy weeks. The meatballs and tomato sauce can be kept in the fridge for days and also freeze really well. Simply heat and cook the spaghetti just before serving. Lamb shank, pearl barley and cavolo nero soup It is still soup weather across much of Australia and this option serves up tender lamb and hearty vegetables with very little effort. Another recipe from Julia Busuttil Nishimura, you can vary the vegetables and even the cut of meat depending on what you have on hand here. "It also freezes really well, so is perfect for making ahead and having some in the freezer for those midweek winter evenings," she says. Cottage pie with beef (and lentils if you choose) This cottage pie from Heidi Sze is nourishing, nostalgic and just waiting to be part of your family's meal plan. You can swap half the beef mince for dry brown lentils (if your budget or tastebuds are inclined) and you can also play around with the variety and quantity of vegetables. "Bake one pie that feeds eight or split it into two and stash the other half in the freezer," she says. Spinach, carrot and lentil soup Ismat Awan's spiced soup leans into vegetables that might need using, pantry staples and frozen foods. If you're making it for later, Ismat recommends storing it in an airtight container in the fridge and enjoying it within 3-5 days or freezing it for up to 3 months. All you need is some crusty bread for dunking.