Too tired to cook? We've got you covered

You'll thank yourself later. No Images? Click here       Happy Friday! The weekend is almost here and for me, that means cooking as much food as humanly possible for the week ahead. That's not because I'm a glutton for punishment, but because I want to come home from work all week and collapse into a nice, hot bowl of food. And I sure as hell don't feel like making dinner from scratch. That's when I reach into my freezer and pat myself on the back for making a few recipes ahead of time. Below, I'll share 15 great ways for you to do the same. Love, Kristen Aiken Senior Editor, HuffPost Food & Style   Left to right: Half Baked Harvest, Damn Delicious, Half Baked Harvest Easy Recipes To Freeze Now And Eat Later Nothing's better than coming home to a meal that's already been prepared. These 15 recipes freeze well and can be easily reheated. After you've made a recipe, just divide it into individual portions and freeze them in a freezer-safe, heat-proof container, and you'll be able to pop them into the oven or the microwave when you're hungry. Genius hack for pancakes: Make a big batch, freeze with sheets of parchment paper between them, and seal in a freezer-safe plastic bag. Pop each pancake into your toaster when you're ready to eat!  GET ALL THE RECIPES   Freezer fact: Frozen food is way safer than you thought You know those guidelines that suggest how long your food will last in the freezer? We've been misunderstanding them this whole time. According to the USDA, those guides aren’t referring to the safety of your food, because "freezing keeps food safe almost indefinitely." The guidelines simply suggest how long to freeze your food while still retaining a high level of quality. “Food stored constantly at 0 degrees Fahrenheit will always be safe. Only the quality suffers with lengthy freezer storage,” says the USDA. So it's up to you whether you want to eat that piece of chicken that's been lingering in your freezer for the past 5 years. READ THE WHOLE STORY   New food you'll love: tearless onions   Sunions are “the first tearless and sweet onion grown in the U.S.,” and they'll be on store shelves in the next few weeks. After 30 years of breeding, these onions have been developed to produce fewer volatile compounds than traditional onions, making you less likely to tear up when you're slicing and dicing. Read what we thought when we tested them. READ MORE   Eat on: How To Actually Get A Bartender's Attention Diet Coke's Millennial-Inspired Makeover Leaves People Befuddled Blue Apron Is Launching A Whole30 Meal Plan Just In Time For The New Year    .     No moon dust. No B.S. Just a completely essential daily guide to achieving the good life. Subscribe here. Like what you see? Share it. Can't get enough? You'll also love: HuffPost Must Reads. ©2018 HuffPost | 770 Broadway, New York, NY 10003 You are receiving this email because you signed up for updates from HuffPost Feedback | Privacy Policy | Unsubscribe    . - - Preferences  |  Unsubscribe