Most of the meals on the menu this week are simple to prepare, plus you can make them ahead of time and freeze all but the pita pizzas. These recipes can easily be doubled to feed larger crowds, so I suggest you feed your family this week and freeze the rest for the week between Christmas and New Year’s, when you may be feeling run-down and uninspired in the kitchen.

If an unexpected holiday guest drops by, all you have to do is reach into the freezer—my Winter Soup is the perfect warming treat. My hearty-but-healthy stuffed shells are another easy crowd-pleaser.

Rarely do people take the time to make baked beans from scratch, but I promise you it’s worth it. They’re the ultimate fuss-free winter meal. I love to eat them on whole-wheat toast for a quick lunch or simple supper, or reheated and stuffed into a baked potato. You will definitely want to double that recipe!

Grocery list:
2 onions
Maple syrup
1 head garlic
1 can cannellini beans
1 package all-natural chicken sausage
1 box large shell pasta
2 jars pasta sauce
1 jar pizza sauce
1 bag mozzarella/Italian blend cheese
One 15-ounce tub part-skim ricotta
10-oz bag frozen spinach
2 parsnips
2 carrots
2 sweet potatoes
Whole-wheat pitas
2 red bell peppers
Fresh rosemary
1 bag green lentils
12-oz tub reduced-fat cottage cheese