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When it comes to healthy eating, one of the best things you can do is plan ahead. And there's no better way to do that than prepping some freezer-friendly meals. It saves time, money and effort in the long run. If you're a vegetarian, don't worry, we've got you covered. Here are five delicious vegetarian freezer-friendly meals that you can make in advance, and enjoy for weeks to come.

Vegetarian Freezer-Friendly Meals

1. Vegetarian Chili

• 1 can black beans (drained and rinsed)
• 1 can red kidney beans (drained and rinsed)
• 1 can chickpeas (drained and rinsed)
• 1 can diced tomatoes
• 1 onion, diced
• 1 green pepper, diced
• 1 red pepper, diced
• 2 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper, to taste

1. Sauté onions and peppers in a large pot until tender.

2. Add garlic and sauté for another minute.

3. Add remaining ingredients to the pot and stir well.

4. Bring to a boil, then reduce heat and simmer for 30 minutes.

5. Let cool and package in airtight containers for the freezer.

2. Spinach and Feta Stuffed Shells

• 1 12-oz. box jumbo pasta shells
• 2 cups of your favorite marinara sauce
• 2 cups ricotta cheese
• 1 large egg, beaten
• 1/2 cup chopped fresh spinach
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp freshly chopped basil

1. Cook pasta shells until al dente according to package instructions. Drain well.

2. Mix together ricotta, egg, spinach, feta, Parmesan, and basil in a large bowl.

3. Preheat oven to 375°F.

4. Stuff pasta shells with the cheese mixture and place in a baking dish.

5. Pour marinara sauce over the shells and cover the dish with foil.

6. Bake for 25-30 minutes, until heated through.

7. Let cool and package in airtight containers for the freezer.

3. Butternut Squash and Lentil Soup

• 1 tbsp olive oil
• 1 butternut squash, peeled and cubed
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 cup red lentils, rinsed and drained
• 4 cups vegetable broth or water
• 1 tsp cumin
• Salt and black pepper, to taste

1. Heat oil in a large pot over medium heat.

2. Add butternut squash, onion, and garlic, and sauté for 5 minutes.

3. Add lentils, broth, and cumin to the pot and stir well.

4. Bring to a boil, then reduce heat and simmer for 30 minutes.

5. Let cool and package in airtight containers for the freezer.

4. Veggie Enchiladas

• 1 can black beans (drained and rinsed)
• 1 cup corn kernels
• 2 cloves garlic, minced
• 1 red pepper, diced
• 1 zucchini, diced
• 1 onion, diced
• 1 tbsp chili powder
• Salt and black pepper, to taste
• 8-10 corn tortillas
• 1 1/2 cups enchilada sauce
• 1/2 cup shredded cheddar cheese

1. Preheat oven to 375°F.

2. Sauté garlic, red pepper, zucchini, and onion for 5-7 minutes.

3. Add beans, corn, chili powder, salt, and black pepper. Cook for another 5 minutes.

4. Spoon veggie mixture onto each tortilla and roll it up tightly.

5. Place the rolled-up tortillas seam-side-down in a baking dish.

6. Pour enchilada sauce over the tortillas and sprinkle with shredded cheese.

7. Bake for 25-30 minutes, until heated through.

8. Let cool and package in airtight containers for the freezer.

5. Broccoli and Cheese Stuffed Potatoes

• 4 large baking potatoes, scrubbed
• 1 head broccoli, chopped into small florets
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• Salt and black pepper, to taste

1. Preheat oven to 400°F.

2. Prick potatoes all over with a fork and bake for 50-60 minutes, until tender.

3. Cut a small slice off the top of each potato and scoop out the flesh.

4. Mix together potato flesh, broccoli, sour cream, and cheddar cheese in a large bowl.

5. Spoon the mixture back into the potato shells.

6. Place potatoes on a baking sheet and bake for another 15-20 minutes, until heated through.

7. Let cool and package in airtight containers for the freezer.

There you have it! Five delicious vegetarian freezer-friendly meals to help you plan ahead and stay on track. So, which one will you make first?

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