9 Healthy Frozen Meals to Keep in Your Freezer

Love the Wild
Love the Wild

Frozen dinners don’t exactly have the best reputation when it comes to nutrition. Many of the pre-made meals you’ll find at your local supermarket are loaded with sodium, fat, and calories. But there are still a few nutritious (and tasty) options, as long as you know where to look. Here are a few frozen food brands to keep in your freezer for those times when you need something quick, painless, and yes, healthy.

1. LOVE THE WILD

Pescatarians rejoice: This Colorado-based company specializes in meals made from sustainable, farm-raised seafood. They have your traditional microwaveable meals—like the Baja-style fish taco bowl and the sweet and spicy Korean BBQ bowl—but they also offer oven-ready fish kits. Cooking is easy: Simply place the provided (heart-shaped!) parchment on a baking sheet with the filet on one side; put the frozen sauce cubes on top; wrap it up; and pop it in the oven to bake for 20 to 25 minutes. You can also throw in any veggies you might have in your freezer, and Love the Wild provides some tasty recipe ideas on its website. Even Leonardo DiCaprio is a fan: “LoveTheWild’s approach to sustainable, responsible aquaculture is promoting the development of a secure and environmentally-conscious solution to feeding our planet’s growing population," he said last year after investing in the company.

2. CAPPELLO'S

Who says pizza has to be bad for you? With Cappello’s naked pizza crusts, you can build your own healthy pie just the way you like it. The crusts are made from arrowroot and coconut flours and are gluten-free, grain-free, and paleo-friendly. The brand also makes pre-made pizzas, vegan cookie dough, and a few varieties of pasta, including lasagna sheets, fettuccine, and gnocchi. Cappello's recommends recipes on its website, and the summer pesto pizza with chicken breast, goat cheese, and arugula is a great, light dish to serve at outdoor parties this season.

3. BEYOND MEAT

Vegetarian burgers on the grill
Beyond Meat

The Beyond Meat team set out to create a vegan burger that looks, tastes, and even "bleeds" like a real beef patty (due to the beet juice used to make the patties red). Ethan Brown, the company's founder, insists that the patties aren't much different from meat burgers. "Our company observation has always been that you don’t need an animal to produce a piece of meat," he tells Forbes. "You can obtain all of the core parts of meat—the amino acids, the lipids, the trace minerals and of course water from non-animal sources. And you can assemble those in the same architecture as animal meat." Some of their products are sold in the meat section of grocery stores, but a few items are available frozen, including The Beast Burger 2.0. Bill Gates and DiCaprio are both investors, and the company just announced it will start selling its products on six continents this summer.

4. GOOD FOOD MADE SIMPLE

As the name suggests, you’ll find simple, wholesome ingredients here. Since it was founded in 2011, the brand has been on a mission to offer minimally processed meals that "add nothing unnecessary" by way of ingredients. The company abides by a long list of "unacceptable ingredients" [PDF], including a variety of hydrogenated oils as well as artificial preservatives, colors, flavors, and sweeteners. Although they originally dealt only in breakfast dishes for busy workers on the go—burritos, scrambled egg bowls, pancakes, steel cut oatmeal, and more—they later branched out and started offering ready-made entrées. Their egg white patties are perfect for making your own customizable breakfast sandwiches.

5. DAILY HARVEST

This subscription food service proudly wears the frozen food label. "For decades, the space has been dominated by unhealthy or pseudo-healthy products that are hyper-refined and preserved," Daily Harvest founder Rachel Drori told the Huffington Post. "We are working hard to tell a new story, about the potential in freezing unadulterated to solve the modern eating dilemma of wanting convenience without compromise." Daily Harvest points out that after three days, some frozen fruits and vegetables contain more antioxidants and vitamins than their fresh counterparts. Their produce is frozen on the farm within 24 hours of harvesting, and they offer everything from cauliflower rice and kimchi harvest bowls to chocolate protein and almond chia parfaits. The pre-portioned meals, which are delivered to customers’ homes, are backed by the likes of Gwyneth Paltrow, Serena Williams, and chef Bobby Flay.

6. EVOL

A burrito
Evol

Evol urges its customers to “think outside the microwave.” The brand’s burritos and quesadillas can be heated up in a panini press, on the stove top, or on the grill, allowing a level of customization that most frozen food brands don’t offer. A range of Asian, Italian, and Mexican dishes are available, all of which are free of antibiotics and preservatives. When asked by Dining Out why Evol has become so popular, the company's founder, Philip Anson, replied, "We built a brand rooted in love and farm-to-table values, but with some hipness to it in a category known as a cold and lonely place—legacy brands, uninspiring, mystery meat, sodium and fat." He said Evol's bowls—like truffle parmesan mac and cheese and butternut squash-sage ravioli—are their most popular dishes.

7. LUVO

Luvo’s meals are based on what they call the 3-2-None policy. This involves balancing protein, whole grains, and veggies; limiting sodium and added sugar; and avoiding all artificial colors, flavors, sweeteners, and antibiotics. In addition to steam-in-pouch meals and pasta bowls, Luvo offers “power bowls” that are packed with at least two servings of vegetables. The company's emphasis on nutrition goes beyond its products, though: Luvo also partners with WhyHunger, an organization that's addressing the issue of hunger in America by tackling the root cause of the issue while recognizing "nutritious food as a human right." Luvo also partners with A Sense of Home, which helps foster children who have "aged out" of the system transition into a new home.

8. BEETNIK

Organic frozen meals with simple ingredients are the name of the game for Beetnik. Their meals are free of preservatives, gluten, MSG, high fructose corn syrup, hormones, artificial colors and flavorings, and antibiotics. One of their most popular dishes is their Peruvian seasoned chicken stew, made with tomatoes, onions, bell peppers, and spices. The company's founder, David Perkins, is a chef; when asked by Paleo Foundation what his favorite Beetnik dish is, Perkins replied, "I love our flat iron steaks, our Peruvian chicken stew, and our sablefish, but tomorrow I might give you three different items. I eat our products regularly, which is how I got into the business. Start with great ingredients."

9. EATOLOGY

Like Daily Harvest, this subscription food service delivers frozen meals right to your door via UPS. Eatology meals combine aspects of both the paleo and zone (low-carb) diets, while also incorporating lots of lean proteins and healthy fats. In addition to being paleo-friendly, there are plenty of low-carb, Whole30, and vegetarian options available. Bad news for carb lovers, though: You won't find bread, potatoes, or pasta on the menu. Their dishes change daily, but past meals have included white chicken chili on a bed of yellow squash, ratatouille, cilantro jalapeno burgers, and chili cheese fries (using sweet potatoes and carrots).

3 Delicious Mac and Cheese Dishes You Need to Try

A mac and cheese burger
A mac and cheese burger
Mental Floss Video

Is there a more comforting comfort food than macaroni and cheese? If you love mac and cheese—and wish you could include it in every meal—these recipes are for you. Chef Frank Proto, Director of Culinary Operations at the Institute of Culinary Education, has cooked up three creative recipes that use macaroni and cheese as their main ingredient. For a cheesier cookout, try Chef Frank’s fried mac and cheese burger buns; for more upscale dinners, try the mac and cheese stuffed peppers; and for a perfect party appetizer, we recommend the bacon-wrapped mac and cheese. These recipes transform the classic comfort food in surprising ways—and they’re perfect for revitalizing leftover mac and cheese.

Chef Frank's Classic Mac & Cheese Recipe

Ingredients:

1 Box Elbow Pasta
4 ounces (8 tablespoons) butter
3-4 tablespoons flour
4-5 cups milk
1 clove garlic, crushed
1 pound American cheese
1 pound cheddar cheese, shredded
Salt and black pepper, to taste

Instructions:

  1. Cook elbow pasta to desired doneness.
  2. Heat butter in a sauce pot over medium heat.  Add the flour until you get a wet sand consistency. 
  3. Cook over low for 3-4 minutes stirring frequently. 
  4. Add the milk and the garlic and let come to a simmer. 
  5. Lower the heart and let cook for 15-20 minutes.
  6. Add the both cheeses and whisk until combined.
  7. Add the cooked pasta and coat well. 

Mac & Cheese Burger Buns Recipe

Ingredients:

Macaroni and Cheese
2 Eggs
1 Cup Flour
1 Cup Bread Crumbs
Burger Patty
Lettuce
Tomatoes
Condiments (ketchup or mustard)
Vegetable Oil

Instructions:

  1. Refrigerate mac & cheese for two hours.
  2. Use a ramekin or a cup to cut out burger bun shape.
  3. Add flour, egg (beaten), and breadcrumbs to separate bowls.
  4. Dip mac and cheese buns in flour, egg, and breadcrumbs consecutively, covering on both sides.
  5. Turn stove on medium high heat and add oil to pan.
  6. Fry mac and cheese buns until golden brown on both sides (about 30 seconds to a minute).
  7. In a separate pan on medium high heat, grill burger patty until it reaches desired doneness.
  8. Build your burger: Add burger patty, lettuce, tomatoes, and your favorite condiments to your mac and cheese burger patties, then dig in!

Bacon-Wrapped Mac and Cheese Recipe

Bacon wrapped macaroni and cheese.

Ingredients:

Macaroni and Cheese
Bacon
Bread Crumbs

Instructions:

  1. Preheat oven to 350.
  2. In a pan with oil, cook bacon until cooked through but not yet crisp.
  3. Grab a muffin or cupcake tin. Line tin with bacon, using one piece per cup.
  4. Pour mac & cheese into tin.
  5. Sprinkle breadcrumbs on top.
  6. Bake bacon-wrapped mac & cheese in oven for 10-15 minutes or until bacon is crispy.
  7. Let bacon-wrapped mac & cheese cool before removing from tin.
  8. Carefully remove each piece of bacon-wrapped mac & cheese from tin, using a knife to separate any stuck edges.

Mac and Cheese Stuffed Peppers Recipe

Macaroni and cheese stuffed peppers.

Ingredients:

Macaroni and Cheese
Cooked chorizo
3 Bell Peppers
Bread Crumbs
Shredded cheddar cheese

Instructions:

  1. Preheat oven to 350.
  2. Add cooked chorizo to macaroni and cheese, stirring in with sauce.
  3. Cut tops off of bell peppers and remove seeds.
  4. If bell peppers cannot stand upright on their own, slice bottom to level.
  5. Pour macaroni and cheese into bell peppers.
  6. Top with bread crumbs and shredded cheese.
  7. Place on baking sheet and bake in oven for 10-15 minutes until peppers are soft.
Kw1luQy3

Cheese Made from Celebrities' Microbes Is On View at London’s Victoria & Albert Museum

iStock/bhofack2
iStock/bhofack2

London's Victoria & Albert Museum is home to such artifacts as ancient Chinese ceramics, notebooks belonging to Leonardo da Vinci, and Alexander McQueen's evening dresses—all objects you might expect to see in a world-famous museum. However, the cultural significance of the selection of cheeses now on display at the museum is less obvious. The edible items, part of a new exhibition called FOOD: Bigger than the Plate, were cultured from human bacteria swabbed from celebrities.

Though most diners may prefer not to think about it, bacteria is an essential ingredient in many popular foods. Beer, bread, chocolate, and cheese all depend on microbes for their signature flavors. Scientists took this ick factor one step further by sourcing bacteria from the human body to make cheese for the new exhibit.

Smell researcher Sissel Tolaas and biologist/artist Christina Agapakis first conceived their human bacteria cheese project, titled Selfmade, in 2013. When a chef and team of scientists recreated it for the Victoria & Albert Museum, they found famous figures to donate their germs. Blur bassist Alex James, chef Heston Blumenthal, rapper Professor Green, Madness frontman Suggs, and The Great British Baking Show contestant Ruby Tandoh all signed up for the project.

A display of the human-microbe cheese at Victoria & Albert museum
The Victoria & Albert Museum

Once the celebrities' noses, armpits, and belly buttons were swabbed, their microbiome samples were used to separate milk into curds and whey. The curds were then pressed into a variety of cheeses: James's swab was used to make Cheshire cheese; Blumenthal's, comté; Professor Green's, mozzarella; Suggs's, cheddar; Tandoh's, stilton.

The cheeses are being sequenced in the lab to determine if they're safe for human consumption. But even if they don't contain any harmful bacteria, they won't be served on anyone's cheese plates. Instead. they're being kept in a refrigerated display at the Victoria & Albert Museum.

Museum-goers can catch the cheeses and the rest of the items spotlighted in FOOD: Bigger Than the Plate from now through October 20, 2019.

SECTIONS

arrow
LIVE SMARTER