My Postpartum Freezer Meal Plan

 

Image from Southern Living

I am in the thick of the final preparations before welcoming Baby J to our lives! One part of that plan is preparing freezer meals so that we don't have to think too much about what is for supper (or breakfast or lunch!). I know people sometimes will bring meals over or send you gift cards for takeout, so I have crafted a menu with that in mind.

These meals haven't been made yet... I'm still setting a date for a freezer meal prep day, but part of my plan is collecting and organizing the recipes and instructions to reference later. I thought this might come in handy for someone else at some point, so I decided to do that collecting and organizing here! Below you'll find recipes for 4 breakfasts and 15 meals that are all simple and hold up well in the freezer. I have linked to the original recipe if they were borrowed from somewhere else and have largely simplified the instructions to make for quick and easy preparation. Reheating instructions are included!

Breakfast

• French toast casserole
• Breakfast burritos
• Breakfast casserole
• Ham and cheese roll-ups

Meals

• Chicken noodle casserole
• Chicken pot pie
• Mississippi pot roast
• Meatloaf
• Italian sausage skillet
• Taco pasta
• Crockpot beef & broccoli
• Chili
• Vegetable beef soup
• Taco meat
• Spaghetti sauce
• Bourbon chicken
• Chicken spaghetti
• Potato soup
• Ritzy chicken casserole

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French Toast Casserole

Recipe modified from: Adventures with Mel

Ingredients:

• 12 slices sandwich bread, cubed
• 8 large eggs
• 2 c. milk
• 1/4 c. maple syrup
• 1 tbsp. vanilla extract
• 1 tsp. salt
• 1 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1-8 oz. package cream cheese

Directions:

1. Grease a 9x13" baking dish and layer with cubed bread
2. Whisk together eggs, milk, syrup, vanilla, salt, cinnamon, and nutmeg; pour over the bread

To store:

• Cover tightly with plastic wrap and foil; label with name, date, baking instructions

To prepare:

1. Preheat oven to 350F and remove plastic wrap
2. Bake covered for 20 minutes and uncovered for 35-40 minutes or until toothpick comes out clean

Breakfast Burritos

Recipe from: The Kitchn

Ingredients:

• 2 med. Yukon gold potatoes, peeled and diced small
• 1 large red bell pepper, seeded and diced
• 1 small red onion, diced
• 1 tbsp. vegetable oil
• 1 tsp. salt, divided
• 12 large eggs
• 1/4 c. milk
• 2 tbsp. unsalted butter
• 1 1/2 c. shredded Monterey Jack cheese
• 1 lb. ground breakfast sausage, cooked
• 12 flour tortillas (10-12 in.)

Directions:

1. Roast veggies: Toss potatoes, bell pepper, and onion in oil and 1/2 tsp. salt. Bake in an even layer at 350F for 20 minutes or until tender.
2. Cook eggs: Whisk together eggs, milk, and rest of the salt. Melt butter over medium heat and cook eggs until set but moist.
3. Assemble burritos: Tear off 12 square of tin foil. Place 1 tortilla on each, adding cheese and the cooled veggies, eggs, and sausage. Roll the burrito and fold in the sides.

To store:

• Wrap tightly in tin foil and freeze in a single layer on a baking sheet. Store in a large Ziploc bag labelled with name, date, and reheating instructions.

To prepare:

1. Unwrap and microwave for 1-2 minutes, until warmed through (add a mug of water to the microwave to prevent the burritos from drying out), or
2. Heat in a toaster oven at 350F for 12-15 minutes

Breakfast Casserole

Recipe from: a family recipe we've been making forever!

Ingredients:

• 2 cans of crescent rolls
• 2 lb. sausage, cooked or 2 packs of real bacon bits
• 4 c. cheddar cheese, shredded
• 8 eggs, beaten
• 1 1/2 c. milk
• Salt and pepper to taste

Directions:

1. Line 2 9x13 pans with each can of crescent rolls, pressing the seams together
2. Sprinkle with sausage or bacon bits and cheese, dividing between 2 pans
3. Combine eggs, milk, salt, and pepper; beat well and divide between 2 pans

To store:

• Cover tightly with plastic wrap, then aluminum foil; label and freeze

To prepare:

1. Thaw in refrigerator overnight
2. Bake at 350F for 30 minutes

Ham & Cheese Roll-Ups

Family recipe

Ingredients:

• 1 can crescent rolls
• 1/2 lb. deli ham, very thinly sliced
• 1/2 small bag of shredded cheese, cheddar or Swiss

Directions:

1. Line baking sheet with parchment paper and unroll crescent rolls (if using rolls and not dough sheet, press together the seams)
2. Sprinkle the cheese and layer with the ham
3. Roll the dough lengthwise and slice into 1-inch rounds; lay on the flat side to bake
4. Bake at 375F for 15-20 minutes

To store:

• Let cool completely, then freeze in a single layer on a baking sheet until completely frozen
• Store in a Ziploc bag labelled with name, date, and reheating instructions

To prepare:

1. Reheat directly from frozen on a parchment-lined baking sheet at 375F until warmed through

Chicken Noodle Casserole

Recipe modified from: a family recipe that was submitted to Karrie Locher

Ingredients:

• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 can chicken broth
• 1 cup shredded cheese
• 2 cups cooked chicken
• Mix with 8-12 oz. cooked egg noodles
• Bread crumbs
• 2-3 tbsp butter, melted
• Optional: 1 bag of frozen vegetables

Directions:

1. Mix ingredients together and spread in a 9x13" pan
2. Top casserole with bread crumbs and evenly pour melted butter over top

To store:

• Cover tightly with plastic wrap, then tin foil and freeze

To prepare:

1. Remove plastic wrap and tin foil
2. Allow to thaw to reduce cooking time
3. Bake thawed for 30-40 minutes at 350F

Chicken Pot Pie

Recipe from: submitted to Karrie Locher

Ingredients:

• 2 c. cooked, shredded chicken
• 16 oz. frozen diced hashbrowns
• 12 oz. frozen mixed veggies
• 1/4 c. onion, diced
• 2-12 oz. jars chicken gravy
• Salt and pepper to taste
• 4 unbaked, refrigerated pie crusts
• Optional: 1 large egg

Directions:

1. Mix together chicken, hashbrowns, veggies, onion, gravy, salt, and pepper
2. Remove pie crusts from box and place one in the bottom of each 9" pie plate
3. Add filling to each pie crust, then top each with the other crusts, crimp edges to seal and poke a few holes in the top

To store:

• Wrap unbaked pot pies in plastic wrap, then tin foil to freeze

To prepare:

1. From frozen: Remove plastic wrap and preheat to 400F; place on baking sheet on middle rack and bake covered for 30 minutes; uncover and continue baking for 35-40 more minutes
2. From thawed: Bake covered for 20 minutes at 400F, then uncovered for 35 more minutes

Mississppi Pot Roast

Recipe from: submitted to Karrie Locher

Ingredients:

• 2-3 lb. chuck roast
• 1-1 oz. packet dry ranch dressing mix
• 1-1 oz. packet French onion soup mix OR au jus gravy mix
• 1 sweet or white onion, sliced
• 1 stick of butter, cut up
• 1 jar pepperoncini peppers with liquid

Directions:

1. Mix all together

To store:

• Add all ingredients to a Ziploc bag, then freeze

To prepare:

1. Thaw overnight
2. Pour contents in Crockpot and cook on low for 8-10 hours

Meatloaf

Recipe from: a family recipe

Ingredients:

• 1 1/2 lb. ground beef
• 1 1/2 c. bread crumbs
• 1/4 c. onion, diced
• 2 eggs
• 1 1/2 tbsp. mustard
• 1/8 c. ketchup
• 1/4 c. brown sugar (for topping)
• 2 tbsp. mustard (for topping)
• 1/2 c. ketchup (for topping)

Directions:

1. Combine all ingredients for meatloaf, mixing well; shape and add to a loaf pan
2. Bake at 350F for 45 minutes
3. While baking, combine ingredients for topping
4. Remove meatloaf at 45 minutes and spread on topping
5. Continue baking for another 15 minutes at 350F

To store:

• Cool completely, then slice into individual portions
• Wrap tightly in plastic wrap and place in a freezer bag, then freeze

To prepare:

1. Thaw overnight in refrigerator
2. Reheat in microwave or 350F oven until warmed through

Italian Sausage Skillet

Recipe from: Primavera Kitchen

Ingredients:

• 2 tsp. olive oil
• 1 lb. Italian sausage brats
• 1 c. white onion, sliced
• 1 c. red onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 orange bell pepper, sliced
• 3 garlic cloves, minced
• 3/4 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. red pepper
• 1/2 c. chicken broth
• 1 tbsp. chopped parsley
• 2 tbsp. basil

Directions:

1. Heat the olive oil over medium-high heat and cook the Italian sausage links for a few minutes on each side, not all the way through
2. Remove from the pan and cool
3. Slice the veggies and season

To store:

• Add all ingredients to a freezer bag and freeze flat

To prepare:

1. Add frozen meal to a skillet and cook over medium high heat until the veggies are soft and the meat is cooked through

Taco Pasta

Recipe from: Emily Ponwith

Ingredients:

• 1 lb. ground beef
• 2 c. pasta, uncooked
• 4 c. water
• 1 package taco seasoning
• 1 c. salsa
• 1-14.5 oz. can petite diced tomatoes
• 1 c. shredded cheddar

Directions:

1. Brown ground beef in a large skillet
2. Add taco seasoning and water; stir
3. Add uncooked pasta, tomatoes, and salsa; stir together and simmer for 20 minutes, stirring occassionally
4. When most of the water is absorbed, turn off heat and stir in cheese

To store:

• Cool completely and add to a freezer bag
• Freeze flat

To prepare:

1. Add freezer bag to a sink or pot of warm water to reheat

Crockpot Beef & Broccoli

Recipe from: Life in the Lofthouse

Ingredients:

• 2 lb. sirloin or boneless chuck roast, sliced thin
• 1 c. beef broth
• 1/2 c. low sodium soy sauce
• 1/4 c. brown sugar
• 1 tbsp. sesame oil
• 3 garlic cloves, minced
• 4 tbsp. cornstarch
• 4 tbsp. water
• 1-12 oz. bag frozen broccoli florets
• cooked white rice to serve with

Directions:

1. Whisk together beef broth, soy sauce, brown sugar, sesame oil and garlic
2. Toss beef slices in mixture

To store:

• Add blended ingredients to a freezer bag, label and freeze flat

To prepare:

1. Thaw in refrigerator, then add to Crockpot and cook on low for 5 hours
2. When beef is done cooking, whisk together cornstarch and water; pour into Crockpot and mix well
3. Add frozen broccoli over beef and gently stir to combine; cook 30 minutes covered to thicken
4. Serve over white rice

Chili

Recipe from: my mother-in-law

Ingredients:

• 1 lb. ground beef
• 2 onions, diced
• 2 cloves garlic, minced
• 2-16 oz. cans diced tomatoes
• 2 cans tomato soup
• 2 cans kidney beans, drained
• 2 tbsp. chili powder
• Cumin, to taste

Directions:

1. Brown ground beef with onion and garlic; stir in chili powder and cumin
2. Add all ingredients to Instant Pot and pressure cook for 20 minutes; natural pressure release for 10 minutes, then manual release

To store:

• Cool completely and divide into storage containers; label and freeze

To prepare:

1. Reheat by putting container into sink or pot of warm water until thawed, or thaw overnight in the refrigerator

Vegetable Beef Soup

Recipe from: Smile Sandwich

Ingredients:

• 1-2 lb. pot roast
• 2 russet potatoes, chopped
• 1 onion, chopped
• 1 bag frozen peas
• 1 bag frozen green beans
• 1 bag frozen corn
• 4 large carrots, chopped
• 32 oz. beef broth
• 1 cans tomato soup
• 1 tomato soup can of water
• Salt and pepper, to taste

Directions:

1. Season roast with salt and pepper and add all ingredients to slow cooker
2. Cook on low for 6-8 hours; shred beef once cooked

To store:

• Cool completely and divide into storage containers
• Label and freeze

To prepare:

1. Reheat by putting container into sink or pot of warm water until thawed, or thaw overnight in the refrigerator, then reheat

Taco Meat

Recipe from: a good friend!

Ingredients:

• 2 lb. ground beef
• 2 c. onion, diced
• 2 taco seasoning packets
• 32 oz. canned tomatoes
• 1 bag steamable rice, cooked
• 4 c. shredded cheese

Directions:

1. Brown ground beef and drain
2. Combine meat, onion, taco seasoning, cooked rice, and tomatoes in saucepan; simmer until thick, about 30 minutes

To store:

• Allow to cool, then split between 2 freezer bags and label

To prepare:

1. Thaw completely, warm over medium heat
2. Serve as you wish with cheese

Spaghetti Sauce

Recipe modified from: Food Network

Ingredients:

• 2 jars spaghetti sauce of choice
• 1.5 lb. ground beef
• 1/4 c. olive oil
• 3 zucchini, chopped
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tbsp. fresh rosemary
• Salt and pepper

Directions:

1. Heat olive oil over medium-high heat and saute zucchini and onion; remove from pan
2. Brown ground beef and drain; add garlic, sauteed zucchini and onion, and rosemary
3. Add jars of spaghetti sauce and season to taste with salt and pepper

To store:

• Split between containers (however many you choose) and label
• Freeze

To prepare:

1. Thaw and heat, or add frozen to a saucepan over medium heat
2. Serve with pasta of choice

Bourbon Chicken

Recipe from: Smart Money Mom

Ingredients:

• 1 1/2 lb. boneless, skinless chicken breast
• 1/2 c. bourbon
• 1/4 c. apple cider vinegar
• 1/4 c. water
• 1/2 c. brown sugar
• 1/3 c. soy sauce
• 1/2 tsp. ground ginger
• 2 tsp. cornstarch
• 1 clove garlic, minced
• 1/4 tsp. red pepper flakes

Directions:

1. Add chicken breasts to freezer bag
2. Mix together all other ingredients and add to freezer bag

To store:

• Press flat to remove all air from the bag; label and freeze

To prepare:

1. Thaw overnight in refrigerator
2. Add to an oven-safe dish and bake for 1 1/2 hours at 325F, basting frequently with sauce
3. Shred chicken once cooked and serve with rice

Chicken Spaghetti

Recipe modified from: Magnolia Table

Ingredients:

• Vegetable oil spray
• Kosher salt
• 1 lb. spaghetti
• 1/2 stick unsalted butter
• 1/2 c. onion, diced
• 1 tbsp. minced garlic
• 1 c. heavy cream
• 1/2 c. milk
• 1/2 c. chicken broth
• 1-8 oz. block cream cheese, cut into pieces
• 2 c. grated white cheddar cheese
• 2 oz. Velveeta
• 1 tsp. black pepper
• 2 c. shredded chicken

Directions:

1. Preheat oven to 350F; spray a 9x13 pan with oil
2. Boil spaghetti until al dente and drain
3. Melt butter in a skillet, add onion and garlic and cook for 5 minutes
4. Stir in milk, heavy cream, cream cheese, 1 c. cheddar, Velveeta, salt to taste, and pepper; cook, stirring often, until cheese is melted; add chicken and spaghetti and toss to coat
5. Transfer to the pan and top with remaining cheese
6. Cover tightly with foil and bake for 20 minutes; remove foil and bake 5-10 minutes until lightly browned

To store:

• Cool completely; cover tightly with plastic wrap then foil
• Label and freeze

To prepare:

1. Thaw overnight in refrigerator; reheat in 350F oven until warmed through

Potato Soup

Recipe from: Paula Deen

Ingredients:

• 1-30 oz. bag frozen diced hashbrowns
• 2-14 oz. cans chicken broth
• 1 can cream of chicken soup
• 1/2 c. onion, chopped
• 1/3 tsp. ground black pepper
• 1 block cream cheese, softened
• Cheddar cheese for serving

Directions:

1. Add hashbrowns, chicken broth, cream of chicken soup, onion, and pepper to Crockpot; cook on low for 5 hours
2. Add cream cheese and cook for 30 minutes

To store:

• Allow to cool and divide between containers; label and freeze

To prepare:

1. Reheat and serve

Ritzy Chicken Casserole

Recipe from: a family recipe

Ingredients:

• 4 c. shredded chicken
• 1 can cream of chicken soup
• 1-8 oz. container of sour cream
• 1 c. shredded cheddar cheese
• 2 c. Ritz crackers, crushed
• 1 stick butter, melted
• 1 tbsp. poppyseeds

Directions:

1. Mix together soup and sour cream, then add chicken and cheese; add to a greased 9x13 baking dish
2. Mix together Ritz cracker, butter, and poppyseeds; add to top of chicken mixture

To store:

• Cover tightly with plastic wrap and foil; label and freeze

To prepare:

1. Thaw overnight in refrigerator
2. Bake at 350F for 25-30 minutes