Meal Prep Like a Dietitian: Foods That Stay Fresh and Flavorful All Week
The Big Picture: Think Building blocks, not leftovers
The best meal prep foods store well, reheat easily, and stay fresh throughout the week. A mix of grains, veggies, protein, dressings, fruit, and snacks makes it easy to build balanced meals with variety.
When you prep with flexibility in mind, you can mix and match ingredients instead of eating the same meal on repeat.
My Plant-Focused Bowl Formula (No recipe needed!)
Whether you eat plant-based, pescatarian, or flexitarian like me, this formula works for everyone. Think of it as a flexible framework you can mix and match all week long.
The Formula: Base + Protein + Veggie + Sauce + Add-On
Pasta Bowl: protein pasta, burrata, peas, sliced cherry tomatoes, basil pesto, parmesan cheese, toasted nuts (walnuts, almonds, or pine nuts)
You can use this same formula for sandwiches and wraps too!
Sandwich Example: bagel or sourdough, smoked salmon mixed with cream cheese, sliced cucumbers and red onion, drizzle of olive oil, capers
The Best Types of Foods to Prep Ahead (and How to Use Them All Week)
Base: Grains, Potatoes, Pastas, and More
Your base is the foundation of any balanced meal, it’s what brings everything together.
Think of it as the canvas for your proteins, veggies, and sauces. Choose hearty, fiber-rich options that hold up well throughout the week and make it easy to mix and match flavors.
Grains: Rice, quinoa, farro, bulgur, barley, couscous, or wild rice blends Pastas: Protein pasta, whole wheat, chickpea, or lentil pasta, great for hot dishes or cold pasta salads Oats: Perfect for overnight oats, breakfast bakes, or snack bites Potatoes: Sweet, baby, or white potatoes (roasted, mashed, or air-fried) Salads: Kale, cabbage, spinach, romaine, arugula, or mixed greens, use as a base for grain bowls or wraps Bread: Sourdough, whole grain, pita, flatbread, or gluten-free options for sandwiches and toasts
RD Tip: Cook extra grains or potatoes early in the week. They’re easy to reheat and make fast, balanced meals when paired with prepped veggies and proteins.
Proteins
This section breaks down protein options by eating style so you can choose what fits your preferences.
Whether you eat vegan, vegetarian, pescatarian, or include some animal proteins, each category offers nutritious, prep-friendly ways to build balanced meals.
Vegetarian Options: Yogurt, Cottage Cheese and Other Cheeses, Eggs
Pescatarian: Salmon, Tuna, Shrimp, White Fish, Shellfish
Flexitarian: Chicken & Turkey – Versatile and easy to cook in bulk. I prefer to use these protein items more sparingly.
Beef, Pork, Lamb – I use these protein items even more sparingly than chicken and turkey just based on my personalized Flexitarian Lifestyle.
Veggies (and Fruit): Fresh, Frozen, Dried, or Canned
There are endless ways to add color, texture, and nutrition to your meals. Mix and match what’s in season with pantry staples like frozen or canned produce to keep meal prep simple, affordable, and flavorful all year long.
Veggies: Bell peppers, carrots, broccoli, cauliflower, leafy greens (kale, spinach, cabbage), squash, zucchini, green beans, Brussels sprouts, cucumbers, mushrooms, onions, sweet potatoes, and beets
Fruit: Berries, apples, pears, citrus (oranges, grapefruit, mandarins), bananas, grapes, melons, pineapple, kiwi, mango, and stone fruit like peaches, nectarines, cherries, and plums
Best to Use Fresh the Day Of: Some produce just doesn’t store well once cut or cooked.
Leafy greens like spinach or romaine wilt quickly if dressed — keep dressing separate.
Avocados and bananas brown easily once sliced.
Tomatoes can get watery when stored with other ingredients.
Fresh herbs (like basil or cilantro) lose flavor after a few days — add them right before serving.
Berries and stone fruits can get mushy; prep just before eating for best texture.
Sauces
Homemade dressings add flavor without extra prep during the week.
Sometimes it’s the smallest details that make a dish feel special. A squeeze of lemon, a drizzle of olive oil, or a sprinkle of herbs can instantly transform a simple meal into something vibrant and satisfying.
These finishing touches add flavor, texture, and personality. The little extras that keep your meal prep from feeling repetitive and make every bowl or plate feel fresh again.
Add-Ons: Capers, cheeses, fresh herbs (parsley, cilantro, basil), nuts, seeds, olive oil, yogurt or sour cream, citrus zest, hot sauce, red pepper flakes, salsa, pesto, pickled veggies, or even a sprinkle of flaky salt.
RD Tip: Keep a few go-to add-ons prepped and ready, such as chopped herbs, toasted nuts, or a jar of pickled onions. This will instantly elevate your weekday meals.
Storage Suggestions
I have an entire article dedicated to the storage of your ingredients and prepped foods.
Article coming Nov 1st 2025.
Meal Prep is About Flexibility, Not Perfection
If you take anything away from this article, remember that healthy eating is not about perfection; it’s about being flexible! Start where you are and build from there. It’s about the journey, not the destination.
Just starting out and don’t know where to start? You don’t need to prep for an entire week to see progress, just start small with one of these goals.
Add One Extra Veggie to Every Meal for 7 Days
Keep frozen veggies or pre-cut produce on hand to make this goal easy and visual.
Set a 1-Hour Meal Prep Window Each Week
Choose a time that fits your routine (like Sunday afternoon or Monday evening). Set a timer, turn on your favorite podcast or listen to an hour of audiobook, and see how much you can prep in that one focused hour.
Batch-Cook One Grain and One Protein Every Sunday
For example, cook a pot of quinoa and bake a sheet pan of tofu or chicken. This gives you instant building blocks for mix-and-match meals.
Plan 1 Dinner in Advance This Week
Pick one night to plan ahead for, write your grocery list, and prep what you can. Once that feels easy, add a second night.
Have another goal in mind? I would love to hear about it in the comments or shoot me an email!
Email: sarahharper@addybean.com
Ready To Start? Download my free Meal Prep Template
Want a little extra guidance? I made a free one-page template to help you plan, prep, and store your meals with confidence.
For me, starting the morning off with added protein in my coffee is a great start to the day and helps me meet my protein goals with lifting and endurance running.
To be honest, this Starbucks copycats cold foam recipe might be the easiest one to DIY! Really, all you need is milk. So, I’ll walk you through how to make two variations of a vanilla cold foam that you’ll want to make again and again.
Two Methods of Making Your Homemade version of Starbucks Vanilla Cold Foam
1st Method: Milk + Vanilla Protein Powder
Whey protein froths in milk extremely well, sometimes too well! It’s the same reason I now add my protein powder last when blending smoothies to prevent them from getting overly frothy.
2nd Method: Milk + Coconut Sugar + Vanilla Extract
This is my preferred topper for hot coffee most mornings. It’s not too sweet and adds just the right amount of vanilla flavor.
Why You Will Love This Recipe
Easy: This might be the easiest recipe I have on this blog!
Customizable: Make this for your favorite morning beverage weather its an iced coffee or a hot americano. Everyone has their own special morning routine! I shared a bit about mine further in this article. What’s yours? Would these protein cold foam hacks elevate your morning?
Protein Goals (check!): From weightlifting to the endurance athlete to someone just trying to get enough protein in your day to help meet your health goals, this recipe meets you where you are at. Plus, I love a good protein or fiber hack!
Equipment Needed
Hand Frother or Milk Frother
jar or cup
measuring cups and spoons (or eye ball it)
Ingredients and Instructions
These recipes couldn’t be simpler. The ingredients include:
Milk: Use a high-protein milk also labeled as ultra-filtered milk. Some brands that carry high-protein milk include Fairlife, Horizon, Darigold, and Lactaid. I use Dairgold, they are a company local to the PNW!
Vanilla Addition: Either 1 tbsp vanilla protein powder or 1 tsp sweetener of choice (coconut sugar, brown sugar, honey, maple syrup, date syrup, agave), ¼ tsp vanilla extract. Alternatively, if you have a vanilla syrup you love a couple tsps of that would also work well.
Step By Step Instructions
First, choose your version:
Protein-Boosted: Use 4 oz milk + 1 tbsp protein powder.
Vanilla-Sweetened: Use 4 oz milk + 1 tsp coconut sugar + ¼ tsp vanilla extract.
Add your selected ingredients to a hand frother and froth for 10–15 seconds, or until thick, creamy, and foamy.
Other ways to froth:
Blend on low speed in a small blender for about 10 seconds.
Shake vigorously in a mason jar for 30–45 seconds.
Last, spoon or pour the cold foam over coffee of choice (cold brew, iced latte, americano, etc.)
Nutrition (per variation)
As a Registered Dietitian and Certified Nutritionist, adding a protein boosted coffee to your day is the perfect addition to get a head start on meeting your daily goals for protein. The below nutrition information is based on the recipe, see below for more details.
Vanilla Protein Powder-Boosted: 125 calories | 12 g protein | 7 g carbs | 4.5 g fat | 0 g fiber
Vanilla-Sweetened: 100 calories | 7 g protein | 10 g carbs | 4 g fat | 0 g fiber
Flavor Variations to Try!
Below are some Protein Cold Foam Flavors Starucks does not carry. Try these flavor combinations for even more variety of fun drinks at home.
Cinnamon Maple Cold Foam
Add 1 tsp pure maple syrup and ¼ tsp ground cinnamon.
French Vanilla Cold Foam
Add sweetener of choice with ⅛ tsp vanilla extract and ⅛ tsp almond extract.
Fall Spice Cold Foam
Mix in ½ tsp pumpkin pie spice (or cinnamon + nutmeg + cloves)
Pumpkin Spice Cold Foam
Mix in ½ tsp pumpkin pie spice (or cinnamon + nutmeg + cloves) and 1 tbsp canned pumpkin.
Salted Caramel Cold Foam
Add 1 tsp caramel sauce and a tiny pinch of sea salt before frothing.
Peppermint Mocha Cold Foam (holiday-ready)
Blend in 1 tsp cocoa powder and ⅛ tsp peppermint extract.
I like to get creative with combinations at home. Sometimes the cold foam doesn’t quite foam up as good as it does for this vanilla cold foam recipe but that is okay with me! I still enjoy it topped over my morning beverage. Don’t be afraid to get wild with your favorite flavors!
Why Make Cold Foam at Home
For me, in addition to its nutritional benefits, I love to make cold foam at home due to its cost savings!
An Iced Vanilla Protein Latte from Starbucks is reported to cost $8.95. That’s nearly $10 for a cup of coffee. Depending on how you make your coffee at home, it can cost less than $1 to make.
Let’s look at the savings
Let’s say the starbucks drink is $8.95 a drink, and making it from home is approx $1.50 per day.
If you buy one coffee every weekday (5 days/week × 52 weeks = 260 days):
$8.95 × 260 = $2,327 Starbucks
$1.50 × 260 = $390 Homemade
Savings: $1,937 per year
Don’t get me wrong, I still love an occasional coffee and pastry from my local coffee shop, but I save it for more for those special occasions.
More Than Just Coffee: My Morning Ritual
If you love starting your day with a good cup of coffee, you’ll love this too. I’ve turned my daily brew into a mindful morning ritual that helps me slow down and savor the moment. From my “no recipe” protein coffee routine to the little sweet treats I enjoy it with, it’s a simple reminder that nourishment is about more than just food.
Check out my article: My Morning Ritual: How I Turn Coffee into a Mindful Moment
Tips For The Best Protein Cold Foam
The more cold foam you add, the more the protein and calories increase in your beverage.
Plant-based protein powders do not work as well as whey protein powders. In general, I just haven’t found a plant-based protein powder that tastes as good as the whey.
If anyone has one they love, send me a message! I want to hear about it!
Best Milk for Cold Foam
A higher protein milk like Dairgold or fairlife adds even more protein to your drink; however, you can use a regular milk if you find the added protein powder to be enough.
You can use 2%, whole milk, or half and half. I’ve even mixed heavy cream in with 2% and whole milk. The higher the fat, the more richness in your cold foam.
Dairy-Free Options: If you are a coffee fanatic and don’t drink milk, you probably already know Barista Oat milk is the go to for foaming for cold foams and lattes. Its natural starches help it foam more like dairy.
Note: Almond milk and other nut milks do not froth quite as nicely.
Storage Suggestions
Cold Foam looses its foam when stored in the refrigerator. However, if you store leftovers in an airtight container, you can just take it out and re froth as needed. Your flavorings are already in there ready to be added to your hot or cold coffee.
Skip the drive-thru and make your own creamy, protein-packed coffee at home! This Vanilla Protein Cold Foam is a Starbucks-inspired twist featuring ultra filtered milk.
Protein-Boosted:Use 4 oz milk + 1 tbsp protein powder.Vanilla-Sweetened:Use 4 oz milk + 1 tsp coconut sugar + ¼ tsp vanilla extract.
Add Ingredients
Add your selected ingredients to a milk frother and froth for 10–15 seconds, or until thick, creamy, and foamy.
Spoon and Serve
Spoon or pour the cold foam over cold brew, iced coffee, or americano.
Notes
Vanilla Protein Powder-Boosted: 125 calories | 12 g protein | 7 g carbs | 4.5 g fat | 0 g fiberVanilla-Sweetened: 100 calories | 7 g protein | 10 g carbs | 4 g fat | 0 g fiber
Meal prepping can feel overwhelming at first, but breaking it into simple steps makes the process so much easier.
In this article, I’ll walk you through the exact steps I follow, from planning meals to prepping ingredients, so you can find a routine that works for you.
Plan Your Meals: Choose recipes for the week, including breakfast, lunch, and dinner. Keep meals balanced with protein, veggies, and grains.
Make a Grocery List: Write down everything you need to avoid impulse purchases and stay on budget.
Grocery Shopping: Stick to whole, fresh ingredients to get the most nutrition. In my article about what foods work best for meal prepping, I discuss foods that you can shop for!
Once I’ve planned, checked what I already have, and picked up the rest at the store, I’m ready to start prepping.
The Actual Prep
Now that you have a plan, it’s time to prep. There are 4 different types of meal prepping.
Meal prepping isn’t a one-size-fits-all approach. There are four main methods, and you can mix and match based on your schedule, cooking preferences, and how much variety you want.
Ingredient Prep (Mix and Match Method): This method is perfect if you like variety and don’t want to eat the same thing every day. Prep and cook ingredients separately so they can be combined into different meals throughout the week.
Freezer Meal Prep: Prepare full meals or components in advance and store them in the freezer for later.
Batch Cooking: Best when you want no-fuss grab and go meals. Cook a large batch of a single meal to eat throughout the week.
Hybrid Meal Prep (How I Meal Prep!): A combination of different methods, allowing flexibility while still making homemade food in advance.
Most importantly, Stay Flexible
Swap meals or adjust portions as needed so you don’t get bored. Want to read more about these 4 main meal prepping methods? Check out my article on How to Make Meal Prepping Sustainable for YOU.
Your Stress-Free Meal Prep Routine Starts Here
Meal prepping doesn’t have to be complicated. With a little planning, you’ll set yourself up for stress-free, healthy meals all week long. Keep this a sustainable process for yourself by allowing yourself the flexibility to get takeout on nights when you just can’t, or if you feel like cooking something, go for it!
I have been meal prepping and planning for so long; I know which meals I will want to eat as leftovers. Sometimes, you make something and you just don’t want to eat it again, and that’s okay. So, think about foods that will bring you joy. Take note of those items and consider them when you are prepping and planning meals.
Allow yourself to change what works for you. I like my meal prepping routine, but maybe something else works better for you, like a meal planning binder or worksheet.
Meal prepping is about making your life easier, not harder. Find the method, or mix of methods, that brings you joy and fits your routine. That’s how you’ll stick with it long term.
Sarah Harper, MS, RD, is a registered dietitian and flexitarian food blogger at The Addy Bean. She shares practical meal prep strategies and simple, delicious recipes to help you cook smarter, eat healthier, and enjoy food without the stress.
How to Meal Prep for a Healthy Diet (Beginner’s Guide)
Meal prepping saves time, money, and helps ensure a balanced, healthier diet.
But, eating a well-balanced diet doesn’t have to mean cooking from scratch every single day. And it doesn’t mean omitting all processed foods.
Meal prepping is a tool you can use to make healthy eating more acheivable for every day life! Meal Prepping makes it easier to enjoy healthy, home-cooked meals without spending hours in the kitchen during the week. Whether you’re looking to save time, reduce food waste, or stick to a budget, having a plan in place helps you stay on track.
Most importantly, meal prepping doesn’t have to mean rigidly planning every bite, and it doesn’t mean eating the same boring meal all week, or cooking for hours every Sunday. There are different ways to approach it, and you can find a method that works for your lifestyle.
Before We Get Into It Here is a Free Meal Planning Template Just For You!
Meal Prepping is a Tool, Not a Rule
Meal prepping is a tool to simplify eating well, not a strict rule. As a plant frward dietitian, you know I am not big in the strict rules when it comes to eating healthy and living happy!
Some weeks I plan out the entire week, while others I only plan say Monday and Tuesday’s meals and prep them on Sunday, then the rest of the week I might stick to just easy meals with ingredients I have on hand, i.e. high fiber tortillas, potatoes, tofu, beans, veggies, broths, sauces, chicken, etc.
I might have to do a little planning; usually, the night before, I have an idea of what I’m going to eat the next day, e.g., overnight oats for breakfast, a grain bowl for lunch, and a sheet pan meal with baked fish for dinner. Then I know I need to take the fish out of the freezer so it will be thawed out in the fridge for the next day.
Every week is different and changes based on what I have going on in my life that week. My typical week is usually a little meal planning and prepping followed by lots of quick and easy meals that can be made in under 45min. And the key for those meals is to make sure I have my quick meal staples on hand. Pantry Staples For You To Keep On Hand
You don’t have to prep every meal in advance. Sometimes it’s nice to cook fresh when a meal takes less than 30 minutes. There’s no one-size-fits-all approach to meal prep. That’s why I use a hybrid method and adjust my strategy based on my schedule and energy levels.
It’s summertime here in the PNW, and fruit is bursting from fruit stands, roadside pick-your-owns, farmers markets, and local farm pickups! This is the time of year when I’m in my jam-making era. I love to make batches of raspberry, blueberry, cherry, rhubarb, and strawberry jams and freeze them, often called freezer jam. Since I don’t can my jams and have a huge deep freezer, I just keep them in a basket, ready to go whenever I need a new jar.
Making your own jam is so easy and delicious you’ll wonder what took you so long to start! This recipe is pectin-free, super simple, and has no high-fructose corn syrup. It uses less sugar than store-bought jam and is the perfect way to save the flavor of in-season fruit year-round!
This recipe is meant to be fun and flexible, no need to stress about exact measurements. Go by feel, trust your taste buds, and make it your own! So let’s dive into how to make fruit jam in your very own kitchen.
My Favorite Fruits to Make Jam
I use different fruits depending on what I have on hand, sometimes I even mix a few together in one batch. The other day, I made a huckleberry-cherry jam with lime juice and served it over chia pudding, and it was delightful!
For that recipe, I used frozen huckleberries from last season and fresh cherries from my local farm pickup. It was so much better than store-bought jam.
Blueberries
Raspberries
Blackberries
Cherries
Apricots
Huckleberries
Strawberries
Figs
Peaches
Rhubarb — honestly, this is how I work rhubarb into most of my recipes! I love it in dressings, breads, ice cream, parfaits, and especially with strawberries.
P.S. Cranberry sauce is basically a freezer jam! It’s so good on brie, grilled cheese sandwiches, and of course roasted turkey. When I make cranberry sauce, I like to add orange juice and at least ¼ cup of sugar per 1½ cups of cranberries.
P.P.S. You can absolutely use frozen fruit to make jam! Check out my Strawberry Jam recipe with frozen strawberries.
The Citrus Fruits in My Jams
Lemons or Limes: Depending on the jam and the flavors I’m going for, I’ll use lemon juice, lime juice, or sometimes both! Lime pairs really nicely with cherries, raspberries, and strawberries. I love lemon with blueberries, rhubarb, oh, and strawberries too, lol.
Other Additions To Homemade Jam
Cinnamon: warm, cozy flavor
Lemon or lime zest: brightens up the jam
Sugar: adjust to taste
Salt: just a pinch to balance sweetness
Vanilla extract: adds depth and a bakery-like flavor
Honey or maple syrup: great natural sweeteners
Fresh herbs: think basil, thyme, or mint for a fun twist
Tools For This Recipe
These are just suggested tools. I’ve made a small batch of cherry jam with nothing more than a pot, a jar, and a rubber spatula.
Clean jars with lids: I like mason jars with screw bands and label the top with the name of the jam and the date it went into the freezer
Wooden spoon or silicone spatula: for stirring and scraping the pot
Potato masher (optional): handy for breaking down chunkier fruit
Pot: a medium or large saucepan works great
Ladle (optional): makes it easier to transfer hot jam into jars
Clean towel: perfect for wiping jar rims and keeping things tidy
Ingredients in your Homemade fruit jam
1.5 cups of fruit (i.e. strawberries, cherries, figs)
1-2 tbsp citrus (lemon, lime, or even orange)
1-2 tbsp sugar (honey, white sugar, coconut sugar, agave)
1-2 tbsp water (if needed) – depending on the fruit I may omit (i.e. strawberries)
These measurements are meant to be playful and flexible. Jam-making shouldn’t feel stressful or exact, so have fun and experiment with what tastes good to you!
Step-By-Step Instructions To Making Homemade Jam
Making jam at home is easier than you think, and you don’t need any fancy equipment. Here’s a simple method you can use with almost any fruit you have on hand, berries, cherries, peaches, or a mix!
Prep the Fruit
Wash your fruit, remove any pits or stems, and chop if needed.
Combine Ingredients
Add the fruit to a medium saucepan with sugar and a squeeze of lemon juice (about 1 tablespoon per 1.5 cups of fruit). Stir to combine.
Cook the Jam
Set the pan over medium heat. As it heats up, the fruit will start to break down and release its juices.
Stir frequently so the mixture doesn’t stick or burn on the bottom.
If you want a smoother texture or need to break down chunkier fruit (like peaches or rhubarb), use a potato masher once the fruit softens a bit.
Check for Doneness
As the jam cooks, it will start to thicken and bubble. Watch the top of the jam for big, rolling bubbles, that’s a good sign it’s cooking down!
When the jam reaches a hot, thick consistency and you can drag a spoon through it without the liquid immediately filling in the gap, it’s ready. This usually takes about 10–20 minutes, depending on the fruit and its water content.
Cool and Store
Let the jam cool slightly before transferring to clean jars.
Store in the fridge or freeze for later, no canning required!
Storage Suggestions
Here’s how to keep your jam fresh and tasty:
Freezer Jam: Leave ½–1 inch of space at the top of 8–16 oz jars to allow for expansion. I love popping jam in the freezer even if I’ll use it within a couple of weeks. It keeps beautifully for up to 6 months if you want to be on the safe side.
Refrigerator Jam: Store in a clean jar and enjoy within 2–3 weeks.
Jam Pairings
Homemade jam is way more versatile than toast. Here are some of my favorite ways to use it:
The best PBJ of your life
The best grilled cheese of your life
Swirled into yogurt or cottage cheese
Stirred into oatmeal
A delicious spread for cheese and cheese boards
Over ice cream
Whisked into dressings
Tips For How To Make Fruit Jam
Make sure the fruit tastes good! If the fruit isn’t tasty to begin with, no amount of sugar or cooking will fix it, start with the best-tasting fruit you can find.
Go picking! It’s so cost-efficient and fun. Head to a u-pick farm with family or friends, and you’ll usually pay way less per pound than grocery store prices. Plus, it’s a great summer activity.
Buy in bulk to save money. Grab those big crates of berries or stone fruit at the farmers market or store; you’ll get a better deal and have plenty for jam-making.
Shop local and in season whenever you can. Supporting local farmers keeps your community strong and usually means fresher, better-quality fruit. When fruit is at its peak, buy extra and freeze it so you can enjoy that fresh summer flavor long after the season ends.
Adjust the sugar to your taste. Sometimes I’ll use just a touch of honey, and other times I’ll go sweeter, especially with tart fruits like rhubarb, cranberries, or some blueberries. Jam is super flexible, so add as much or as little sweetness as fits your taste.
Wash your fruit, remove any pits or stems, and chop if needed.
Add the fruit to a medium saucepan with sugar and a squeeze of lemon juice (about 1 tablespoon per 1.5 cups of fruit). Stir to combine.
Set the pan over medium heat. As it heats up, the fruit will start to break down and release its juices.Stir frequently so the mixture doesn’t stick or burn on the bottom.
If you want a smoother texture or need to break down chunkier fruit (like peaches or rhubarb), use a potato masher once the fruit softens a bit.
As the jam cooks, it will start to thicken and bubble. Watch the top of the jam for big, rolling bubbles, that’s a good sign it’s cooking down!When the jam reaches a hot, thick consistency and you can drag a spoon through it without the liquid immediately filling in the gap, it’s ready. This usually takes about 10–20 minutes, depending on the fruit and its water content.
Let the jam cool slightly before transferring to clean jars.Store in the fridge or freeze for later, no canning required!
Notes
This recipe is meant to be fun and flexible, no need to stress about exact measurements. Go by feel, trust your taste buds, and make it your own!
10 Easy Hacks to Make Frozen Pizza Taste Homemade (Now with 3 New Additions!)
Why Settle for Boring Frozen Pizza?
Frozen pizza is a lifesaver on busy nights, but let’s be honest—it can taste bland and lack that fresh, homemade quality. The good news? With a few simple upgrades, you can transform a basic frozen pizza into a restaurant-quality meal for your next pizza night.
Try these 10 easy pizza hacks to make a great frozen pizza taste homemade!
1. Pick a Quality Frozen Pizza Base
Why It Works
Some frozen pizzas just taste better than others. If you’re starting with a bland, soggy base, no amount of toppings can fully save it. Instead, opt for a better-quality frozen pizza from your favorite brand like one with a thin and crispy crust or higher-end ingredients. Some of the best frozen pizzas for me are Banza, Milton’s Cauliflower Crust Pizza, or Newman’s Own.
How to Do It
Think of the base of the pizza like a canvas, you want a good base to build on!
If you have time, let your frozen pizza sit at room temperature for 30 minutes before baking. This helps the crust bake more evenly and prevents excess moisture. A partially thawed pizza will cook faster and crisp up better.
If thawed, reduce the baking time by 2-4 minutes to prevent overcooking. Check for doneness early, look for bubbling cheese and a golden crust.
Pro Tip
Avoid letting it sit out for too long. More than an hour can make the dough too soft and difficult to handle.
2. High Heat for the Best Results
Why It Works
Baking frozen pizza at 450-500°F creates a crispier crust, better cheese melt, and more even cooking, similar to a pizzeria-style bake.
How to Do It
Preheat your oven for at least 15 minutes.
Increase the temperature by 25-50°F above the package instructions.
Reduce the baking time by 2-5 minutes to prevent overcooking.
Check the pizza 2-3 minutes early, check for bubbling cheese and a golden crust.
Bake on the middle rack or a preheated pizza stone for the best texture.
Pro Tip
If the crust is browning too fast, move it to a lower rack for the last few minutes.
3. Use a Pizza Stone, Cast Iron Pan, or Baking Sheet for a Crispy Crust
Why It Works
Frozen pizza often has a soggy crust. Using a pizza stone, cast iron skillet (Banza pizzas are the perfect size for this) or preheated baking sheet ensures a crispy, golden bottom.
How to Do It
Preheat your oven with a pizza stone, cast iron skillet, or baking sheet at 450°F for 15 minutes before adding your pizza. The hot surface will crisp up the crust like a pizzeria-style bake.
Pro Tip
Brush the crust with olive oil and a sprinkle of garlic powder for extra flavor before baking.
4. Add Extra Cheese for Extra Flavor
Why It Works
Frozen pizza cheese can be skimpy and dry. Adding fresh, high-quality cheese takes it to the next level.
How to Do It
Add different cheeses like fresh mozzarella, goat cheese, ricotta, Parmesan cheese, or even feta before baking.
Pro Tip
Grate some Pecorino Romano or smoked gouda on top in the last 5 minutes of baking for a burst of umami.
5. Load Up on Fresh Veggies
Why It Works
Adding fresh ingredients improves texture and flavor instantly.
How to Do It
Before baking, top your pizza with spinach, tomatoes, arugula, broccoli, bell peppers, red onion, or mushrooms.
Pro Tip
Lightly sauté mushrooms and onions in oil and seasonings before adding them to release excess moisture and add more flavor.
6. Add a Sweet & Spicy Twist
Why It Works
Many professional chefs agree that sweet, salty, and spicy create a perfect flavor balance.
How to Do It
Try drizzling spicy honey, date syrup, balsamic reduction, or even jam after baking.
Pro Tip
Pair brie with blueberry jam and jalapeños for a gourmet touch.
7. Elevate the Sauce for a Gourmet Touch
Why It Works
Frozen pizza crusts, sold plain without toppings or sauce, are a great base for a homemade-style pizza but can lack flavor on their own. Upgrading the sauce before adding toppings helps create a more balanced and flavorful pizza.
How to Do It
If you’re using a store-bought frozen pizza crust, start by brushing a thin layer of olive oil, garlic tomato butter, or pesto directly onto the crust for extra flavor. Then, spread on a high-quality pizza sauce or enhance store-bought sauce by mixing in red pepper flakes, balsamic vinegar, roasted garlic, or Italian seasoning before using.
Pro Tip
For a richer sauce, stir in a spoonful of tomato paste or grated Parmesan before spreading. If using pesto or garlic butter, apply lightly to avoid overpowering other flavors.
8. Boost Flavor with Fresh & Dried Herbs
Why It Works
Fresh herbs add brightness, while dried herbs enhance complexity.
How to Do It
After baking, sprinkle fresh basil, parsley, mint, or cilantro over the pizza for a pop of flavor.
Pro Tip
Before baking, add garlic powder, onion powder, dried oregano, and fresh cracked pepper for extra depth.
9. Add a Protein Boost
Why It Works
A little extra protein makes the pizza heartier and more satisfying.
How to Do It
Add thick-cut pepperoni, grilled chicken or rotisserie chicken, Canadian bacon, sausage, baked tofu, or even eggs.
Pro Tip
To make a breakfast pizza, add cooked breakfast sausage before baking, then crack eggs on top halfway through cooking.
For Soft Yolks: Crack the eggs halfway through baking (about 5-7 minutes in) so the whites set while the yolks stay runny. Make small indentations in the toppings to help hold the eggs in place. Top with chopped chives, shredded cheese, or a drizzle of hot sauce before serving for extra flavor!
10. Drizzle with a Flavorful Finishing Touch
Why It Works
A post-bake drizzle enhances texture and taste.
How to Do It
Right after baking, drizzle on olive oil, garlic-infused oil, truffle oil, or balsamic glaze.
Pro Tip
Try a lemon zest and chili oil crisp drizzle for a surprising gourmet twist.
Bonus! Cut and Serve Like a Pro
Why It Works
Presentation matters! The simple trick of cutting and serving properly makes pizza feel more indulgent.
How to Do It
Let the pizza rest for 2 minutes before slicing with a sharp pizza cutter or kitchen scissors.
Pro Tip
Serve it on a wooden cutting board with a side of ranch, garlic butter, or spicy marinara for dipping.
FAQs: Answering Common Frozen Pizza Questions
How do I keep frozen pizza from getting soggy?
Bake directly on a hot pizza stone or baking sheet, and avoid overloading toppings.
What’s the best cheese to add to frozen pizza?
Fresh mozzarella, ricotta, feta, Parmesan, or smoked gouda work great.
How can I make frozen pizza taste homemade without extra ingredients?
Bake it at a higher temp (450°F), use a pizza stone, and brush the crust with olive oil and garlic powder.
Final Thoughts: Elevate Your Frozen Pizza Game
With these 10 easy hacks, you’ll never settle for boring frozen pizza again! Try them out and let me know, what’s your favorite way to upgrade frozen pizza?
