Freezer Meal Recipes Before Baby Arrives!


Whether you are 38 weeks pregnant like my sister or just want some freezer meals to make your life less hectic - I am happy to share some of my favorites!

I have created a shopping list with the ingredients for all 7 meals & I also listed them individually below. It cost roughly $125 for all 7 meals, which will serve 4 people each. It took my sister and I half a day to prepare almost all of the meals. We had to stop, well because of, babies and pregnancy. All of these meals can be frozen for up to three months. Oh, and I must preface, I do not measure much of what I cook. So, either, most of what I cook doesn't need to be measured or I just make it up as I go. 

Enjoy!

Shopping List

Protein:

  • 3 lbs ground turkey

  • 2 lbs Beef Chuck shoulder roast

  • 4-5 pounds boneless skinless chicken breast

Pastas, Grains, Breads, & Rice

  • Brown rice or tortillas (whatever you prefer for the fajitas)

  • Lasagna Noodles

  • Bowtie pasta noodles

Dairy:

  • 15oz Ricotta

  • 12 oz Shredded Parmesan

  • 12 oz Shredded Mozerella

  • 4 tablespoons butter

  • 8oz cream cheese

  • 2 cups milk

Produce:

  • 1-2 pounds carrots (I used baby carrots)

  • 3 medium sized bell pepper

  • 1 large sweet yellow onion

  • 8 large cloves of garlic

  • 1 lime

  • 2 Bags frozen corn

Canned Goods:

  • 28 oz can tomato sauce

  • 2 cans (15 oz) black beans

  • 1 can petite diced tomatoes

  • 2 jars pasta sauce (your preference) I use an all veggie sauce

  • 2 4oz cans diced green chilies

  • 2 cans (15 oz) white beans

  • 1 can (15oz) corn

  • 1 jar (16oz)  green salsa

  • 32oz chicken stock

  • 32oz beef stock (if you want to make the beef roast into a stew)

  • 8oz jar sun-dried tomatoes - chopped

Seasonings/Condiments:

  • Olive Oil

  • Red Wine Vinegar

  • One Seasoning Packet (I used McCormick Mesquite)

  • Honey

  • Chili Powder

  • Cumin

  • Paprika

  • Crushed Red Pepper

  • Ground oregano

  • Ketchup

  • Worcestershire Sauce

  • Brown Sugar

  • Hot sauce

  • Dried Basil

  • Curry Powder

  • Ground black pepper

  • Salt

Additional Items you will need:

  • Aluminum Foil

  • Aluminum Baking Pans with Lids

  • Sharpie Marker

  • Gallon Zip Lock Bags

Before I share with you the recipes in depth along with pictures of them, let me give you a few freezer cooking tips:

  • Do not forget to label. You will forget what it is, how to cook it, and more vital info.

  • Seal everything WELL. You do not wanna end up with freezer burn taste or waste any food.

  • Be patient. It will go faster than you realize. 

1. Chicken Chili 

We make this probably once a week in our house. It might be that I am slightly obsessed with green chilies, but either way, super yummy! *When I went to organize the food, I realized I forgot the beans for both chili recipes, so sorry for no pictures*

Ingredients:

- 2 pounds boneless skinless chicken

- 2 -3 cups chicken broth (Stock)

- 2 Cans (4oz) diced green chilies

- 1 jar (16oz) green salsa

- 2 cans (15oz) white beans

- 1 can (15oz) corn

Directions:

-Throw all ingredients, except for chicken stock into a gallon size plastic bag

- Label bag with ingredients and directions

- Take out as much air as possible and seal bag for freezer (up to 3 months)

- When ready to use: thaw in fridge overnight or under water 2 hours prior to crockpot

- Once thaw, place in crock pot with chicken stock on low for 6 hours

Voila! 

2. Beef Chili

This recipe does not call for any beef or chicken stock. If you like your chili not so tomato-y, I would add some stock when you place this in the crock pot to cook.

Ingredients:

- 1 pound ground turkey

- 28oz tomato sauce

- 2 cans black beans (drained and rinsed)

- 14.5 oz petite diced tomatoes (undrained)

- 2 cups frozen corn

- 2 large garlic cloves

- 1 tablespoon paprika

- 1 tablespoon chili powder

- 2 teaspoons ground cumin

- 1.5 ground oregano

- 1/4 teaspoon crushed red pepper

Directions:

-Throw all ingredients, except for beef stock into a gallon size plastic bag

- Label bag with ingredients and directions

- Take out as much air as possible and seal bag for freezer (up to 3 months)

- When ready to use: thaw in fridge overnight or under water  2 hours prior to crock pot

- Once thaw, place in crock pot (with beef stock if you wish) on low for 6-8 hours

Voila! 

3. Tuscan Pasta Bake

This was one of my favorite recipes I made when I meal prepped at 33 weeks pregnant. 


Ingredients:

- 1 (160z) bowtie pasta

- 4 tablespoons butter

- 4 cloves garlic finely minced

- 1/2 teaspoon dried basil

- 8oz cream cheese, softened

- 8oz sun-dried tomatoes, chopped

- 2 cups milk

- 6oz parmesean

- black pepper

- salt

- 1 cup chicken, cooked & shredded

Directions:

- In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring the whole time. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it will become a smooth creamy paste. Stir in the sun-dried tomatoes.

-Over medium heat, add the milk and whisk quickly and constantly until it becomes into the sauce. Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes. Serve over hot, cooked noodles. I put my chicken on top, or you can mix it in. You actually don’t even need chicken you don’t want it!

-When making them into freezer meals – put the noodles and sauce into aluminum pan . Wait until it cools down a little, place foil on top, and stick in the freezer.

- To cook when frozen: Bake at 350 degrees for 40 minutes or until heated through

- To cook when frozen but then thawed: Bake at 350 degrees for 30 minutes or until heated through.

4. Lasagna Rolls

I make this often when I am cooking for new parents. Easy & super yummy!


Ingredients:

  •  lasagna noodles

  •  15oz ricotta

  •  2 cups shredded Parmesan 

  •  2 cups shredded mozzarella 

  •  1 lb ground turkey 

  •  basil 

  •  oregano

  •  minced garlic 

  •  pasta sauce (we’ve used vodka sauce, a garlic and herb, and a veggie and they’re all good.)

Directions:

  • Cook pasta as instructed: I usually cook 9-12 noodles, as they fit in a 9x13 dish for baking.

  •  As the pasta is cooking brown the ground turkey. I add the basil, oregano, and garlic here. I never measure seasoning! :)

  •  Once pasta is done i lay the cooked noodles out on a cutting board to fill - makes for easy cleanup.

  •  To make the cheese mixture, just add the ground turkey, 12ish oz of the ricotta, 1 cup of mozzarella, 1 cup of Parmesan, and 1/2 of the pasta sauce. Mix together well. 

  •  Pour 1 cup of pasta sauce in the bottom of the pan 

  •  Roll noodles after your desired amount of filling is inside and place seam side down in the pan. Continue until all of the mixture is used or you’re out of noodles.

  •  top the finished noodles with the remaining pasta sauce and cheese! 

  •   Cover with aluminum foil & freeze for up to 3 months

  • When ready, thaw overnight in friedge

  • Bake at 350 for 30-45 minutes. 

5. BBQ Pulled Chicken

This recipe is just to prepare the chicken. When making this, decide what else you need/want to serve it with.


Ingredients:

- 1 pound boneless, skinless chicken breast

- 1 cup ketchup

- 2 tablespoons Worcestershire Sauce

- 1 tablespoon + 1 teaspoon brown sugar

- 1 tablespoon chili powder

- 1 1/2 teaspoons hot sauce

- 1 1/2 teaspoons curry powder

Directions: 

Create homemade BBQ by combining ketchup, Worcestershire sauce, brown sugar, chili powder, hot sauce, and curry powder

- Add homemade bbq sauce and chicken to zip lock bag and freeze for up to 3 months

- When ready, thaw overnight in fridge, or under cold water 2 hours before cooking

- Add all ingredients to crock pot and cook on low for 8 hours

- Shred meat and serve however you'd like! 

6. Beef Roast

This recipe is just for a seasoned beef roast. You could easily turn this into a beef stew with some beef stock, potatoes, & celery added to the crock pot.


Ingredients:

- 2 pound boneless beef chuck

- 1-2 pounds carrots

- 3 tablespoons extra virgin olive oil

- 2 tablespoons red wine vinegar

- one seasoning packet

Directions: 

- Add all ingredients to zip lock bag and freeze for up to 3 months

- When ready, thaw overnight in fridge, or under cold water 2 hours before cooking

- Add all ingredients to crock pot and cook on low for 8 hours

- Shred meat and serve however you'd like! 

7. Chicken Fajitas

These could be made as fajitas or even just over rice! 


Ingredients:

- 1-2 pounds boneless, skinless chicken breasts, cut into strips

- 2 medium sized bell peppers {i used 1 red, 1 yellow, and 1 orange}

- 1 large sweet yellow onion

- 2 garlic cloves

- 1 tablespoon honey

- lime juice

- 1 tablespoon chili powder

- 2 teaspoons cumin

- 1 teaspoon paprika

- 1/4 teaspoon crushed red pepper flakes

Directions: 

- Add all ingredients to zip lock bag and freeze for up to 3 months

- When ready, thaw overnight in fridge, or under cold water 2 hours before cooking

- Add all ingredients to crock pot and cook on low for 6 hours OR cook in large pan until chicken is cooked through

- Serve as fajitas or over rice

I hope these were helpful. Have a great weekend!

Until next time, much love,



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About Chelsea

I joined the journey of motherhood in February when I gave birth to my daughter, Emily. Motherhood is such a blessing, but in no way easy. I blog to encourage, love, and support other moms.