Healthy Freezer Meals to Make Before Baby

Healthy Freezer Meals to Make Before Baby

Stock up on healthy freezer meals before baby comes along! Pop one in the oven for a quick, nutritious dinner during those first few weeks of mom life.


Hey there baby mama!

Congratulations on that tiny little human that you have growing in your belly. In case you didn’t already know, I’m currently 38 weeks pregnant with my first baby. And as I approach the end of pregnancy and prepare to become a mama (woah), just about everything has changed.

I’m actually feeling better than I thought I would be at this stage. Some days are really hard and I just wish baby boy would get here. But I’ve come to realize that these are the last days I have to spend with Anthony alone before we become parents. So I’ve decided to soak that up as much as possible.

You can check out all the realness from throughout my pregnancy by clicking here!

But I’m at the point now where being on my feet in the kitchen is way more taxing than usual.

Cooking is my love language. Watching others enjoy my food makes me so happy. And since I haven’t been working during the pregnancy, cooking every meal has become normal. But as my belly (and butt, and thighs, and face) gets bigger, that’s just not possible anymore. Sadly, I know that my time in the kitchen will be non-existent for at least the first few weeks of baby’s life.

That being said, I knew I wanted to prepare some healthy freezer meals for us before he gets here. That way, even though I won’t be in the kitchen, I’ll still get to watch Anthony enjoy my cooking.

Healthy Freezer Meals to Make Before Baby

Whether or not you love to cook, consider stocking your freezer before baby gets here. It’s wonderful to have family and friends bring you food if they’re willing. But you may not want people dropping by every day during the first week of baby’s life. So do yourself a favor and have a few meals and snacks on hand that can get you through that first week, at least.

Healthy Freezer Meals to Make Before Baby

Just a heads up, the photos for this recipe are shockingly hideous in comparison to my normal photography. The goal with this post was to show you exactly how I did my prep. Ugly aluminum containers and all! And honestly, I’m too tired at this point to do my normal fun staging. It is what it is, folks. I hope these healthy freezer meals help make your first weeks of parenting a little bit easier!

HEALTHY FREEZER MEALS

Kale, Goat Cheese, and Sundried Tomato Stuffed Sweet Potatoes

Kale, Goat Cheese, and Sun Dried Tomato Stuffed Sweet Potatoes

Servings: 4 people
Prep time: 10 min
Cook time: 50 min
Total time: 60 min

Ingredients

  • 4 small organic sweet potatoes
  • 2 cloves organic garlic, minced
  • 2 ounces goat cheese
  • 4 cups organic kale
  • 4 ounces sun dried tomatoes (in oil)

Instructions

  1. Wash your sweet potatoes. Using a knife (carefully) stab each potato about 12 times all around. Place on a lined baking sheet and bake at 400 degrees for about 45 minutes, or until tender. Slice them down the center and allow to cool while you prepare the filling.

  2. Wash and dry your kale. Remove any stalks or stems and roughly chop into bite-sized pieces. Remove your sun-dried tomatoes from the oil and finely chop.
  3. Drizzle a tablespoon or so of the oil from the jar of sun dried tomatoes in a pan over medium heat. Place your kale, sun dried tomatoes, and minced garlic in the pan and sauté until the kale has wilted down and the garlic is fragrant. Remove from the heat and crumble in the goat cheese, stirring so it coats everything well.

  4. Brush each sweet potato with some of the oil from the jar of sun-dried tomatoes and sprinkle with salt and pepper. Fill each potato with 1/4 of the kale mixture.

Freezing, Thawing, & Baking:

  1. If freezing, place the stuffed potatoes in a aluminum container. Allow to cool completely before covering with an aluminum top OR wrap in plastic wrap and aluminum foil as air-tight as possible.

  2. When ready to bake, REMOVE THE PLASTIC WRAP from under the aluminum foil. Thaw completely and bake uncovered at 425 degrees for about 20 minutes. If still frozen, bake for 40 minutes covered with foil, then 20 minutes uncovered.


Chicken Pot Pie with Biscuit Top

Chicken Pot Pie with Biscuit Top

 

Chicken Pot Pie with Biscuit Crust

Servings: 6 servings
Prep time: 15 min
Cook time: 45 min
Total time: 60 min

Ingredients

  • 1 cup cooked, shredded chicken
  • 1 cup organic carrots, sliced
  • 1 small organic onion
  • 6 oz organic frozen green peas
  • 2 tbsp organic butter
  • 3 tbsp organic flour
  • 2 cups organic broth (chicken or veggie)
  • 1/2 cup organic milk
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp paprika
  • 1/4 tsp granulated garlic
  • 1 tsp sea salt
  • 1 package refrigerated biscuits

Instructions

  1. Dice up the onion and throw in a pan over medium heat with cooking oil and the sliced carrots. Saute until the veggies are softened and the onions are translucent. Rinse the frozen peas and add them to the pan until warm. Set aside the cooked veggies. 

  2. To make the "gravy", melt the butter in a pan over medium heat. Once melted, whisk in the flour. Cook for about 1 minute to cook out the flour taste. Add in the broth and then the milk, whisking so the roux melts in as the mixture comes back up to temperature.

  3. Add in the spices, salt, and pepper. Allow the gravy to cook for about 5 minutes, or until it thickens up. Add the cooked veggies and shredded chicken to the gravy and mix together well. Remove from the heat. Taste your filling mixture! Add salt and pepper if needed.

Freezing, Thawing, and Baking:

  1. If freezing, pour the pot pie filling into an aluminum pan. Allow to cool completely before splitting your biscuits into layers and using them to create a crust on the top. Cover with an aluminum top OR wrap in plastic wrap and aluminum foil as air-tight as possible.

  2. When ready to eat, thaw completely in the fridge and REMOVE THE PLASTIC WRAP from under the aluminum foil. Bake uncovered at 350 degrees for 15-20 minutes or until warmed through and the biscuits are golden brown. *Note, the biscuits I used will take about this long to bake, which works perfectly. Check your biscuit package and be sure not to let them burn! Cover the pan if necessary.


 

Coconut Vegetable Curry

 

Coconut Vegetable Curry

Servings: 6 servings
Prep time: 10 min
Cook time: 15 min
Total time: 25 min

Ingredients

  • 1 head organic broccoli
  • 1/2 large organic cauliflower
  • 1 small organic onion
  • 1 medium green bell pepper

Sauce Ingredients:

  • 1/2 inch organic ginger root
  • 3 tbsp curry paste
  • 15 oz organic coconut milk (canned, full fat)
  • 1 clove organic garlic
  • 1/2 tsp red pepper flakes
  • 1/2 tsp powdered turmeric

Instructions

  1. Rinse and dry your veggies. Cut the broccoli and cauliflower into small florets. Slice the onion and bell pepper. Place everything in a bowl or in the aluminum container you plan to freeze it in!

  2. In a single-serve blending cup or regular blender, combine all the sauce ingredients. Puree the mixture until everything is well combined. Toss your veggies in the silky sauce.

  3. *Note - I did not add salt. I felt that the curry paste had enough salt. You can always add more after thawing and cooking! I used green curry paste in this recipe, but red would taste great too.

Freezing, Thawing, and Cooking:

  1. If freezing, place the veggie mixture in an aluminum container and cover with either an aluminum top or with plastic wrap and aluminum foil as air-tight as possible. Alternatively, you can store this mixture in a gallon sized freezer bag.

  2. When ready to eat, thaw completely in the fridge. Dump the entire mixture in a hot pan or pot over medium heat. Add additional coconut milk or water if liquid is needed. Saute until all the veggies are softened and cooked through. Serve over rice. 


Chicken Divan with Quinoa

 

Chicken Divan with Quinoa

Servings: 6 servings
Prep time: 15 min
Cook time: 45 min
Total time: 60 min

Ingredients

  • 1 cup cooked chicken, shredded
  • 1 head organic broccoli
  • 1 cup cooked organic quinoa
  • 1/4 tsp granulated garlic
  • 1/4 tsp fresh ground black pepper
  • 1/2 tsp paprika
  • sea salt, to taste

Homemade Cream of Mushroom Soup Ingredients:

  • butter/oil for cooking
  • 1/2 medium organic onion
  • 2 cloves organic garlic
  • 8 oz sliced baby bella mushrooms
  • 1/2 cup white wine
  • 2 cups organic chicken or veggie broth
  • 1/2 cup organic milk or cream
  • 2 tbsp non-gmo cornstarch
  • 1/2 tsp sea salt
  • 1/4 tsp fresh ground black pepper
  • 1/4 tsp thyme

Topping Ingredients:

  • 1/2 cup breadcrumbs
  • 1/2 cup freshly shredded parmesan

Instructions

  1. First, make the cream of mushroom soup. Cook the diced onion (plus oil or butter) in a pot over medium heat. Sauté until the onion is cooked and translucent. Add in the mushrooms and garlic and sauté until the mushrooms are softened.

  2. Add the wine to the hot pot and cook for a few minutes until most of the alcohol has cooked off. Make a slurry using the cornstarch (whisk the cornstarch with 2 tbsp water). Add the slurry, the milk, and the spices to the mushroom mixture. 

  3. Simmer the mushroom soup for 3-5 minutes, or until the mixture thickens up into a creamy condensed soup. Remove from the heat and allow to cool for 5-10 minutes. Then, puree in a blender until smooth.

  4. Rinse and dry the broccoli. Cut it into small florets. Toss together the cooked, shredded chicken, the cooked quinoa, the broccoli crowns, and the cream of mushroom soup. Add the remaining spices and mix until well combined. 

  5. *Note - the mushroom soup is quite an ugly color, which makes this mixture pretty gnarly looking. But I promise its delicious! And the topping will cover that up, thank God.

Freezing, Thawing, and Baking:

  1. If freezing, pour the filling mixture into an aluminum pan. Toss together the topping ingredients and sprinkle over the top. Allow to cool completely before covering with an aluminum top OR with plastic wrap and aluminum foil as air-tight as possible.

  2. When ready to bake, REMOVE THE PLASTIC WRAP from under the aluminum foil. Thaw completely and bake uncovered at 350 degrees for about 30 minutes, or until the topping is browned.


 

Bowtie Pasta with Artichokes, Sundried Tomatoes, Peas, and Cauliflower in White Sauce 1

 

Cauliflower & Artichoke Pasta with Creamy White Sauce and Sun Dried Tomatoes

Servings: 6 servings
Prep time: 10 min
Cook time: 45 min
Total time: 55 min

Ingredients

  • 1 lb organic bowtie pasta
  • 4 oz sun dried tomatoes (in oil)
  • 14 oz can of artichoke hearts (in water)
  • 1/2 head organic cauliflower
  • 6 oz organic frozen green peas, thawed

Sauce Ingredients:

  • 1 tbsp organic butter
  • 2 cloves organic garlic
  • 1/4 cup white wine
  • 1.5 cups organic milk
  • 4 oz organic cream cheese
  • 3 oz freshly grated parmesan
  • salt & pepper, to taste
  • cornstarch, if needed*

Instructions

  1. Wash your cauliflower and cut into small florets. Place in a pot and cover with water. Put it on the stove over high heat, until it comes to a boil. Cook for about 5 minutes, until softened. Drain the cauliflower and set aside.

  2. Cook the pasta al dente, according to package directions. While it cooks, make the sauce. Mince the garlic and cook in the butter over medium heat for about a minute, until fragrant. Add the white wine and allow to cook for a few minutes, until most of the alcohol has cooked off.

  3. Add the cream cheese and milk to the sauce, and bring back up to temperature. Whisk to help the cream cheese melt into the sauce. Once melted, slowly sprinkle in the grated/shredded parmesan, whisking constantly. (Its great to have someone help you during this part!) Once all the parmesan is added, continue to whisk for about a minute to make sure its all melted in and doesn't clump in the bottom.

  4. If your sauce is too thin, whisk in a little bit of cornstarch to help thicken it. And of course, taste your sauce! Add sea salt and pepper to your desired taste. Once the pasta is done, drain it. Its ok if it has to sit for a minute or two while you finish the sauce.

  5. Chop the artichokes and sun dried tomatoes. Toss together the pasta, creamy white sauce, thawed peas, chopped artichokes & sun dried tomatoes, and cooked cauliflower.

Freezing, Thawing, and Baking:

  1. If freezing, pour the pasta into an aluminum container. Allow to cool completely before covering with an aluminum top OR with plastic wrap and aluminum foil as air-tight as possible.

  2. When ready to bake, REMOVE THE PLASTIC WRAP from under the aluminum foil. Thaw completely and bake COVERED at 350 degrees for about 30 minutes. If still frozen, bake for 45 minutes covered with foil.


Healthy Freezer Meals to Make Before Baby

Like I said, it ain’t pretty. But this is what our freezer looks like these days! With the addition of popsicles, ice cream, and frozen “padsicles” to make postpartum recovery a little easier. Life is just weird at this point.

HEALTHY SNACKING

You’ll also see a few plastic baggies stacked in the right hand side of my freezer. I’m a big snacker, and I already know I’m going to be starving 24/7 while breastfeeding. For those ravenous moments, I made myself a few high-protein snacks to munch on.

The bad news is, these are some of my favorite, secrety-secret recipes. In other words, I’m saving these recipes for a virtual cook book that I’ll be releasing at some point! That’s good news though, right?!

What I can tell you is what I made, and I’m sure you can find a recipe out there to hold you over until I release mine! They’re guaranteed to knock your socks off, which will hopefully make it well worth the wait.

I made two different kinds of protein balls using only honey or maple syrup as the sweetener. I made 24 of one kind, and 32 of the other. That may seem like a lot, but they’ll be gone in no time. I also made my friend Brenda’s amazing freezer cookies. They start with a coconut sugar caramel that is divine. But, that’s another secrety-secret recipe that I’m not able to share.

OTHER SUGGESTIONS

When thinking about what kind of freezer meals you want to make, its important to incorporate lots of veggies. High calorie meals are great for breastfeeding, but you also want to make sure you’re eating nutritiously. That will help keep your energy up and your brain functioning as best as possible. The vegetables that I included in these meals all hold up really well to freezing. So you won’t end up with weird, watery meals!

Aside from that, consider keeping items like chicken broth, soups, marinara sauce, and boxed mac n cheese on hand. Even if you aren’t cooking, someone else can use these things to make you a quick meal!

Healthy Freezer Meals to Make Before Baby

I happened to make a huge crockpot of soup to get rid of some extra veggies and dry beans I had. Sadly, I didn’t write down a recipe. But this is a great way to make sure you have some meals on hand with vegetables in them! Just throw whatever you have in the crockpot and let it simmer all day. I always utilize onion, garlic, and bay leaves when making soup because they’re aromatic and add great flavor. Add salt, pepper, and your favorite spices in at the end for a yummy, healthy freezer meal. Just be sure to let it cool completely before sticking it in the freezer.

I also made organic chicken broth using odds and ends of veggies from the fridge and chicken bones from a previous meal. You can always buy this at the store and keep it in the pantry instead! And marinara sauce is a great go-to for a quick meal. Cook up some ground beef or turkey, boil some pasta, and toss everything together. Or, even better, have one of those visiting family members do it for you!


 

Homemade Organic Marinara Sauce

Servings: 8 servings
Prep time: 5 min
Cook time: 40 min
Total time: 45 min

Ingredients

  • 28 oz organic crushed tomato
  • 1/2 small organic onion
  • 2 cloves organic garlic
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/4 tsp thyme
  • 1/4 tsp rosemary
  • 1/4 tsp paprika
  • 1/4 tsp granulated garlic
  • 1/4 tsp granulated onion
  • 1/4 tsp fresh ground black pepper
  • 1/2 tsp sea salt (or more to taste)

Optional:

  • 1/4 cup white or red wine

Instructions

  1. Mince the onion and garlic. Cook the onion in olive oil over medium heat until translucent and soft. Add the garlic and stir. Allow to cook for a minute or until fragrant. Don't burn the garlic!

  2. I using wine, add it at this time and cook for a couple minutes until most of the alcohol has cooked off. This sauce is delicious without it, so leave it out if you want!

  3. Add your can of crushed tomatoes. Quickly add in all the spices and give it a stir so everything is well incorporated. Allow the sauce to come to a rapid bubbling stage, then cover it and reduce the heat. Let simmer for about 30 minutes. 

  4. Always taste your sauce once its done cooking! Add salt if desired. Allow your sauce to cool completely before storing in airtight containers. 


Other than that, I made my favorite crustless quiche to help me out when Anthony goes back to work. I wake up starving, and having breakfast that I can pop in the toaster oven will be a life saver. Asparagus, goat cheese, and feta are my go-to for a yummy quiche. If you miss the crust, just eat a slice on a piece of toast! Quick and easy.

My quiche is another recipe that I plan to include in my virtual cookbook. Keep an eye out for that in the future.

In the meantime, thank you for all your love and support! I love sharing my recipes and baby mama experiences with you guys. There’s nothing quite as rewarding as doing what you love.

XOXO,

VICTORIA

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