Skip to main content

14 Gluten Free Vegetarian Freezer Meals

There have been a couple of times throughout my adult life that I have tried to go vegetarian. I think the longest I have ever gone is a few months and then I was back to eating meat again. My hubby is a pretty big meat eater but lately he has been having a lot more stomach issues and since my kiddos pretty much eat the vegetables and everything else other than meat most meals I decided to do a trial 2 week vegetarian dinner meal plan. The kiddos and my hubby will still be eating some meat at breakfast and lunch time but all of the dinners will be vegetarian or I believe the technical term is lacto-ovo-vegetarian since a lot of the dishes contain eggs and dairy. 

My goals for this meal plan, when I was searching for freezer friendly vegetarian meals, is that they have to gluten free, protein dense so we don't feel deprived or starving, kid friendly and around my usual grocery budget. I also tried to find recipes that called for vegetables that I will be growing in my raised beds this year. This way once my chickens start laying eggs and my veggies are harvested I won't have to buy a lot of the ingredients! You would think that not buying meat would make your grocery budget cheaper, and it does somewhat, but it can get quite expensive if you aren't careful. The great thing is that you'll be buying mostly fresh produce but since you'll be freezing it immediately you can purchase the produce on sale/clearance since you won't have to worry about using it right away. 


14 Gluten Free Vegetarian Freezer Meals


Freezer Meal #1: Sheet Pan Vegetarian Fajitas with Crock-Pot Refried Beans
(find the refried beans recipe at Don't Waste The Crumbs)



  • 8 oz mushrooms, sliced
  • 1 lb zucchini, cut into strips
  • large red onion, peeled and thinly sliced 
  • red bell pepper, seeds removed and cut into strips
  • green bell pepper, seeds removed and cut into strips 
  • juice of a lime 
  • 1 tbsp soy sauce
  • 1 tbsp canola oil 
  • store bought or homemade taco seasoning 
  • toppings of choice: quick pickled or fresh jalapenos, cilantro, guacamole or avocado, queso fresco, etc.
  • 1 lb dry pinto beans, thoroughly rinsed
  • 1 yellow onion, thinly sliced 
  • 1 jalapeno, chopped
  • 2 tbsp minced garlic 
  • 3 tsp salt
  • 2 tsp ground black pepper
  • 1 tsp cumin 
  • 9 cups water 
Prep:
Label a gallon size freezer storage bag with the name of the meal and the current date. Add the mushrooms, zucchini, red onion, bell peppers, lime juice, soy sauce, canola oil and taco seasoning to the storage bag. Toss to coat. Seal and lay flat in freezer to freeze. 

Serving:
Remove bag from freezer and place in fridge to thaw overnight. In a large slow cooker, pour the rinsed pinto beans, yellow onion, jalapeno, minced garlic, ground black pepper, cumin and water. Cook on high for 8 hours. Place a colander over a large stock pot and carefully drain water from cooked beans. Using a food processor, combine the beans with small amounts of cooking water until you reach desired consistency. 

Preheat oven to 425 degrees and pour fajita vegetables onto a greased baking sheet. Roast the vegetables in the oven for 20-30 minutes. Remove from oven and serve on corn tortillas with desired toppings. We top ours with queso fresco, salsa, guacamole and sour cream. 

*Note: The refried beans will make a large batch. Let the leftover beans cool completely. Place in a freezer safe container and put in fridge to freeze. You'll be using these as a side dish for another meal. 

**Tip: Did you know you can freeze packets of guacamole? If you see a good deal on the premade guacamole at your local grocery store or you just want to have it on hand for meals like this one, place the guacamole in the freezer when you get home from the store. Remove once packet from the freezer and place in a bowl of cold water for approximately 30 minutes. By the time you get the vegetables in the oven and roasted you'll have thawed guacamole to top your fajitas with. 

Freezer Meal #2: Mushroom Stroganoff 
(find the original recipe at What Vegan Kids Eat)




  • 32 oz carton gluten free mushroom soup
  • 1 cup finely diced yellow onion
  • 1 tbsp gluten free, vegetarian Worcestershire sauce
  • 1.5 cups vegetable broth 
  • 8 oz sliced mushrooms
  • salt and pepper to taste
  • 4 oz cream cheese
  • 12 oz box gluten free rotini noodles
Prep:
Label a gallon size freezer storage bag with the name of the meal. Add the mushroom soup, yellow onion, Worcestershire sauce, vegetable broth, mushrooms, salt and pepper to the storage bag. Seal and lay flat in freezer to freeze. 

Serving:
Remove bag from freezer and place in fridge to thaw overnight. Pour thawed ingredients from bag into a crock pot. Cook on low for 5-6 hours. Add the cream cheese 30 minutes prior to serving, stir to combine. If the sauce doesn't look thick enough you can add a cornstarch slurry, start with 1 tbsp cornstarch to 2 tbsp cold water, until you reach desired consistency. Cook the noodles according to the directions on the package. Add the cooked noodles to the crock pot and stir to combine. 

Freezer Meal #3: Potato Soup 
(see original recipe at Happy Money Saver)




  • 32 oz bag frozen southern style diced hash browns
  • 1 yellow onion, finely diced
  • 1 cup shredded carrots
  • 4 cups vegetable broth
  • 2 cloves garlic, grated
  • 1/4 cup butter, cut into slices
  • 2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp celery salt
  • 1 & 1/2 cups whole milk
  • 3 tbsp cornstarch 
  • toppings of choice: shredded cheddar cheese, green onions, etc.
Prep:
Label a gallon size freezer storage bag with the meal name. Pour the frozen potatoes, onion, carrots, vegetable broth, garlic, butter, salt, pepper and celery salt in to the storage bag. Seal and lay flat in freezer to freeze. 

Serving:
Remove bag from freezer and place in fridge to thaw overnight. Pour contents of soup into a large crock pot. Cover and cook on low for 8 hours. Using a potato masher, roughly mash some of the potatoes. Mix whole milk and cornstarch together, you can also use 1 & 1/2 cups of heavy cream instead, and pour into the soup. Stir to combine. Serve with your toppings of choice. 

Freezer Meal #4: Spicy Black Bean Burgers with French Fries 
(find the original burger recipe at Skinnytaste)




  • 16 oz can black beans, rinsed and dried well
  • 1/2 red bell pepper, roughly chopped
  • 1/2 cup chopped green onions
  • 3 tbsp chopped cilantro
  • 3 gloves garlic, peeled
  • 1 jumbo egg
  • 1 tbsp cumin
  • 1/2 tsp kosher salt
  • 1 tsp hot sauce
  • 1/2 cup gluten free quick oats
  • gluten free or whole wheat hamburger buns
  • guacamole or sliced avocado
  • 4 slices pepper jack cheese
  • french fries (store bought or use my homemade recipe here)
Prep:
Label a gallon size freezer storage bag with the meal name. In a food processor, add the black beans, bell pepper, green onions, cilantro, garlic, egg, kosher salt, cumin, hot sauce and quick oats. Pulse until well combined. Remove from food processor and form into 4 burger patties. Line a baking sheet with parchment paper or grease with non stick cooking spray. Place burger patties on the baking sheet and place in freezer to freeze. Once frozen, transfer the black bean burgers to the storage bag and return bag to freezer. 

Serving:
Preheat grill to medium-high heat. Lightly grease a sheet of aluminum foil. Grill for 7-8 minutes on each side or you can bake in the oven at 375 degrees. Once the burgers have cooked top them with pepper jack cheese. Place on hamburger buns and serve with guacamole or sliced avocado. Cook french fries according to directions and serve alongside the burgers. 

Freezer Meal #5: Vegetable Lo Mein:
(find the original recipe at Kitschen Cat)




  • 8 ounces gluten free spaghetti noodles
  • 1 tbsp vegetable or canola oil
  • 2 cloves garlic, grated
  • 1 medium white onion, thinly sliced
  • 2 cups frozen broccoli florets
  • 1 red bell pepper, julienned 
  • 1/2 green bell pepper, julienned (can omit if not making sloppy joes below)
  • 1/2 cup shredded carrots
  • 16 ounce pkg of sliced mushrooms
  • 1/4 cup tamari/gluten free soy sauce
  • 4 tsp sugar
  • 2 tsp sesame oil
  • 1 tsp ground ginger
  • 1/2-1 tsp sriracha (depends how spicy you want it)
Prep:
Label a gallon size freezer storage bag with the meal name. Place grated garlic, thinly sliced onion, frozen broccoli, julienned red bell pepper, shredded carrots and sliced mushrooms in storage bag. In a small bowl, combine the tamari, sugar, sesame oil, ground ginger and sriracha then pour into a small storage bag (snack size, sandwich size, etc). Seal bag with sauce and place in bag with veggies. Lay flat in freezer to freeze. 

Serving:
Remove bag from freezer and place in fridge to thaw overnight. In a wok (or large skillet) heat oil over medium high heat. Remove the sauce bag from the vegetable bag. Pour the thawed vegetables into the wok. Saute until all vegetables are cooked through. While the vegetables are cooking, boil the noodles according to the directions on the package. After the vegetables have finished cooking add in the pasta noodles. Pour the sauce over the vegetables and noodles and toss to coat. 

Freezer Meal #6: Vegetarian Fried Rice 



  • 1 cup parboiled white rice
  • 2 & 1/4 cups of water
  • 12 oz bag of frozen peas & carrots
  • 1 small yellow onion, finely diced
  • 2 tbsp vegetable or canola oil
  • 4 large eggs
  • ground black pepper to taste
  • 1/4 cup tamari/gluten free soy sauce
  • 1/4 cup melted butter
  • 1 tsp garlic powder
Prep:
Label a gallon size freezer storage bag with name of meal. Cook the rice according to package instructions. The end result should be 4 cups of cooked white rice. Allow rice to cool then transfer to a gallon size freezer storage bag. Add the frozen peas and carrots to a quart size freezer bag and toss the finely diced onions into the same bag. In a small bowl, melt the butter in the microwave. Once the butter has cooled mix in the tamari and the garlic powder. Pour the contents of your sauce into a small storage bag. Seal the sauce bag well. Place the sauce bag and bag of vegetables into the bag of rice. Seal and lay flat to freeze. 

Serving:
Remove bag from freezer and place into fridge to thaw overnight. Heat 2 tablespoons of oil in a wok (or large skillet) over medium-high heat. Crack open all 4 eggs into a bowl. Season with ground black pepper to taste. Once the oil has heated CAREFULLY pour the eggs into the wok. Break the eggs into pieces as they cook. The end result should be decent size chunks of eggs. Toss the contents of the bag of vegetables (peas, carrots and onions) into the wok with the cooked egg. Stir and cook vegetables until tender, approximately 10 minutes. Add the rice to the wok and cook for additional 3-5 minutes. Stir in the sauce. 

Freezer Meal #7: Broccoli & Cheddar Twice Baked Potatoes with Side Salad:
(find the original recipe at Baker by Nature)




  • 4 medium baking potatoes, washed well and dried
  • 1 tsp olive oil 
  • 3 & 1/2 tbsp salted butter, room temperature
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup whole milk + 1 tsp lemon juice, set aside to create buttermilk 
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4-1/2 cup chopped green onions 
  • 3/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried dill weed
  • 1/2 tsp paprika 
  • 1 & 1/2 cups cooked broccoli florets, chopped 
  • 2 cups shredded cheddar cheese, divided
  • bag of salad with toppings of choice or a salad kit 
Prep:
Preheat oven to 400 degrees. Carefully stab each potato with a fork multiple times. Place potatoes in oven and bake for approximately one hour or until soft. Remove from oven and set aside to cool. Once the potatoes have cooled enough to handle sliced each potato in half lengthwise. Scoop the inside of each potato out into a large mixing bowl leave enough potato behind to keep the potato form stable. Add the butter, milk, salt, black pepper, green onions, garlic powder, onion powder, dried dill week, paprika, broccoli and 1 cup cheddar cheese to the potatoes. Using a hand mixer, combine all of the ingredients well. Scoop the mixture evenly between all 8 potato skins. Top each potato with remaining shredded cheddar cheese. Place potatoes on a parchment lined baking sheet and place in freezer until frozen. Once frozen, transfer the potatoes to the labeled freezer bag, seal the bag and return it to the freezer. 

Serving:
Remove bag from freezer and place in fridge to thaw overnight. Preheat oven to 400 degrees. Remove potatoes from bag and place on a greased baking sheet. Place into preheated oven and bake for 20-25 minutes or until the potatoes are heated through. Serve 2 potatoes per person (total of 4 servings) with a side salad. 

Freezer Meal #8: Black Bean & Corn Enchiladas with Leftover Refried Beans 
(see original recipe at $5 Dinners)




  • 12 gluten free corn tortillas, warmed
  • 15 oz can black beans, drained & rinsed
  • 15 oz can corn, drained
  • 4 oz can green chilies 
  • 1 small red bell pepper, seeded & diced
  • 1 tsp cumin
  • juice from 1 lime 
  • salt and pepper to taste
  • 12 oz can enchilada sauce, red or green 
  • 2 cups shredded quesadilla blend cheese
Prep:
Lightly grease a 9x13 freezer friendly foil pan. Add the black beans, corn, green chilies, bell pepper, cumin, lime juice, salt and pepper to a large mixing bowl. Stir to combine. Scoop the mixture evenly between 12 corn tortillas, rolling them as you go and placing seam side down in foil pan. Pour the enchilada sauce on top of the tortillas. Sprinkle the cheese evenly over the top. Wrap tray in plastic wrap then aluminum foil. Label and place in freezer to freeze. 

Serving:
Remove pan of enchiladas and container of refried beans from freezer and place in fridge to thaw overnight. Preheat oven to 350 degrees. Uncover the pan of enchiladas. Place pan in preheated oven and bake for 15-20 minutes or until heated through. While the enchiladas are baking, place the refried beans in a microwave safe container or in a pot on the stove and reheat. Serve enchiladas and refried beans warm. 

Freezer Meal #9: Slow Cooker Eggplant Parmesan with Spaghetti Noodles 
(find the original recipe at cdkitchen)




  • 2 eggplants, sliced into 1/2 inch rounds
  • 1/2 cup gluten free seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 24 oz jar marinara sauce
  • 12 oz shredded mozzarella cheese
  • 8-12 oz gluten free spaghetti noodles
Prep:
Label a gallon size freezer storage bag with name of meal. Boil water in a pot large enough to fit the eggplant slices. Season water with salt. Add the sliced eggplant to the boiling water and blanch for 4 minutes. Remove and immediately place into a large bowl with ice water to stop the cooking process. Once cooled, remove from ice water and pat them dry. Place blanched eggplant slices into storage bag. In a quart size storage bag, combine the bread crumbs and Parmesan cheese. Stick bag into eggplant storage bag. Pour marinara sauce into another quart size bag, seal and stick into eggplant bag. Shred 12 ounces of mozzarella cheese and add to another quart size storage bag, seal and place into eggplant bag. Seal the eggplant freezer bag filled with the 3 separate quart size bags and lay flat in freezer to freeze. 

Serving:
Remove bag from freezer and place in fridge to thaw overnight. Grease the inside of a large crock pot. Place a layer of half of the eggplant slices into the crock pot. Top with Parmesan bread crumb mixture (1/2 cup), the half of the marinara sauce (12 oz) and half of the shredded mozzarella cheese (6 oz). Repeat the layers. Cover the crock pot and cook on low for 5 hours. Turn off the crock pot and let stand for 10-15 minutes before serving. Cook spaghetti noodles according to directions on package. Top noodles with eggplant. 

Freezer Meal #10: Creamy Butternut Squash Soup with Grilled Cheese Sandwiches
(find the original recipe at Sweetpeas and Saffron)



  • 1 yellow onion, finely diced
  • 1/2 tsp ground sage
  • 1 cup shredded carrots
  • 2 butternut squash, peeled, seeds scooped out and cubed (approx 6 cups)
  • 2 & 1/2 cups vegetable stock
  • 1 tsp salt
  • 1 cup whole milk 
  • softened or spreadable butter
  • 8 slices gluten free bread
  • 8 slices white cheddar cheese
Prep:
Label a gallon size freezer storage bag with the name of the meal. Place the onion, sage, carrots, squash, vegetable stock and salt into the bag. Seal and lay flat in freezer to freeze. 

Serving:
Remove bag from freezer and place in fridge to thaw overnight. Pour ingredients from bag into a medium sized pot. Bring to a boil, reduce heat and simmer for 15 minutes or until vegetables are tender. Add the milk to the pot. Carefully soup mixture to a food processor or blender and mix until smooth. 

Heat a large skillet over medium heat. Butter each piece of bread on one side. Place 4 slices of bread butter side down onto heated skillet. Top each piece of bread with 2 slices of your cheese. Top with last 4 slices of bread butter side up. Once the first side of the grilled cheese is slightly browned and toasted flip the sandwich over and toast the other side until slightly browned and cheese has melted. Remove from skillet and serve with butternut squash soup. 

Freezer Meal #11: Lentil Sloppy Joes with French Fries 
(find the original recipe at Nora Cooks)




  • 1 cup uncooked lentils 
  • 2 cups vegetable broth 
  • 1 yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 2 garlic cloves, grated
  • 3 tbsp chili powder
  • 2 tsp paprika 
  • 15 oz can tomato sauce
  • 2 tbsp ketchup
  • 3 tbsp pure maple syrup or honey
  • 1 tsp salt
  • gluten free or whole wheat hamburger buns 
  • french fries (store bought or use my recipe for homemade freezer french fries)
Prep:
Label a gallon size freezer storage bag with the name of the meal. Place the lentils, water, yellow onion, bell pepper, garlic, chili powder, paprika, tomato sauce, ketchup, honey and salt into the bag. Seal  the bag and toss to combine. Lay flat in freezer to freeze. 

Serving:
Remove bag from freezer and place in fridge to thaw overnight. Pour ingredients into crock pot and cook on low for 4-6 hours. Check and add more liquid as needed. Serve warm on hamburger buns with side of fries. 

Freezer Meal #12: Vegetarian Lentil Chili with Cornbread Muffins 
(find the original chili recipe at Budget Bytes)




  • 1 yellow onion, finely diced
  • 2 cloves garlic, grated
  • 15 oz can petite diced tomatoes, with juices
  • 6 oz can tomato paste 
  • 15 oz can black beans, drained & rinsed
  • 15 oz can kidney beans, drained & rinsed
  • 1 cup dry lentils
  • 1 tbsp chili powder
  • 1 tsp paprika 
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder 
  • pinch of crushed red pepper flakes 
  • 1/2 tsp salt 
  • 1/8 tsp ground black pepper 
  • 4 cups vegetable broth 
  • 2 tbsp butter, cut into slices
  • 1 recipe of my gluten free cornbread muffins
Prep:
Label a gallon size freezer storage bag with the name of the meal. Add the onion, garlic, tomatoes with juices, tomato paste, black beans, kidney beans, lentils, chili powder, paprika, onion powder, garlic powder, crushed red pepper flakes, salt, pepper, vegetable broth and butter to the bag. Seal and lay flat in the freezer to freeze. 

Serving: 
Place bag in fridge to thaw overnight. Pour contents of bag into a large crock pot, cover and cook on low for 8 hours. Serve with your toppings of choice and side of gluten free cornbread muffins. 

Freezer Meal #13: Gluten Free Baked Penne
(find the original recipe at Strength & Sunshine)




  • 12 oz gluten free penne pasta
  • 24 oz container small curd cottage cheese, about 3 cups
  • 8 oz shredded mozzarella 
  • 2 (15 oz) cans tomato sauce
  • 1 tbsp dried parsley
  • 1 tbsp dried basil
  • 1 tsp onion powder
  • 3 garlic cloves, grated
  • 1/2 tsp ground black pepper
  • 1/4 cup grated Parmesan 
Prep:
Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente. Using a colander, carefully pour the pasta and boiling water into the sink. Shake the colander gently to remove excess water. In a medium size mixing bowl, combine the tomato sauce, parsley, basil, onion powder, garlic and black pepper. Grease a 9x13 freezer safe foil pan. Lightly coat the bottom of the pan with some of the sauce mixture. Layer half of the cooked pasta into the pan. Pour the cottage cheese on top of the pasta. Sprinkle half of the mozzarella on top of the cottage cheese. Pour 2 cups of the tomato sauce over the mozzarella cheese. Dump the rest of the pasta on top, then the remainder of the tomato sauce and finishing with the rest of the shredded mozzarella. Wrap the pan with plastic wrap then aluminum foil on top. Place in the freezer to freeze. 

Serving:
Remove pan from freezer and place in fridge to thaw. Might take up to 24-48 hours to thaw. Preheat oven to 350 degrees. Remove the aluminum foil and unwrap the plastic from the pan. Spray the underside of the aluminum foil with non stick cooking spray and cover the pan with the aluminum foil. Bake in the preheated oven for 15 minutes. Carefully remove the pan from the oven and take the aluminum foil off. Return the pan to the oven for an additional 10-15 minutes or until warm throughout. 

Freezer Meal #14: Cheese Tortilla Pizza Kit with Side Salad 




  • Gluten Free Flour Tortillas, 6 count
  • 12 oz shredded mozzarella cheese
  • 8 oz can tomato sauce 
  • 1 rounded tbsp tomato paste
  • 1 tsp olive oil 
  • 1 large garlic clove, grated
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 1/8 ground black pepper
  • 1/2 tsp Italian seasoning
  • 1/2 tsp dried basil
  • side salad with toppings of your choosing 
Prep:
Label a gallon size freezer storage bag with the name of the meal. In a small saucepan, heat the oil over medium-low heat. Add the grated garlic to the heated oil and cook for 1-2 minutes or until fragrant. Add the tomato sauce, tomato pasta, sugar, salt, black pepper, Italian seasoning and basil. Stir to combine. Allow to simmer for 5-10 minutes. Remove from heat and allow to cool completely. While the sauce is cooling, shred 12 ounces of mozzarella cheese and place in a quart size freezer bag. Remove wraps from original packaging and place in gallon size storage bag. Place the bag of cheese into the larger bag with the wraps. Once the sauce has completely cooled, pour the contents of the saucepan into a quart size freezer bag. Seal and place into the bag with the wraps. Seal the large bag and lay flat in freezer to freeze. 

Serving:
Remove bag from freezer and place in fridge to thaw overnight. Preheat oven to 400 degrees or grill to medium heat. Lay all 6 wraps (crusts) on a clean surface. Spread pizza sauce on each crust leaving approximately an inch of space between the sauce and the edge of the crust. Sprinkle the mozzarella cheese evenly on each wrap (crust). Bake in the oven for 6-8 minutes or on the grill for 3-5 minutes. We bake ours directly on the oven wrap but you have to be careful that one doesn't slip through the rack. You can bake these on a couple of baking sheets if desired. Carefully remove pizzas from the oven or the grill and allow to cool slightly before cutting each pizza into 4 slices. Serve with side salad. 

*Tip: You can definitely add some more toppings such as black olives, sliced mushrooms, green bell pepper and onions, etc. Just make sure you don't get over zealous with them because you might crack the "crust" due to the weight of the toppings.


















Comments

Popular posts from this blog

Kid's Bathroom Makeover on a Budget!

Remodeling can be SO expensive! I sometimes feel the saying "champagne taste on a beer budget" 100% applies to me. Being the HGTV junkie that I am, I watch all of these people say they're doing things "on a budget" and think their "budget makeover" is my "champagne taste". Even though I do like the nice things and there are a lot of things I don't think you should skimp on the quality, it is definitely possible to have nice things and not pay an arm and a leg for them. Shopping the clearance section at home improvement stores is one of the ways we save a lot of money when doing projects. You might not get exactly what you initially wanted but as long as you have an open mind and a general idea of your design you'll be able to find what you need and sometimes it'll be even better than your original plan.

The biggest way to save money on any remodel is to do as much as you can yourself. Paying a contractor or handyman adds up quick.…

Two Week Gluten Free Dinner Meal Plan

Eating a gluten free diet can be expensive. If you're lucky it's only one person in your family having to eat 100% gluten free. For us that's our son. He's been gluten free since he was 6 months old. If he accidentally gets "glutened" then we get to deal with diarrhea, vomiting, stomach pain and hives...yay! So we try our very best to read the labels and make sure we aren't going to accidentally contaminate him. The meals below have gluten free and non gluten free options.
I have found that meal planning is a great way to save money. Not only does it allow you to buy certain things in bulk, which can be a great money saver, but it also means you know exactly what's for dinner. There's no sitting there and thinking "ugh what are we going to eat tonight?" which typically ends in going out to eat or ordering take out and that gets expensive if it becomes a regular habit. 
The recipes in my meal planning all tend to be what I would consider &q…