I didn't see a thread for this on the past few pages, but given that we're all near the very end of our pregnancies and a lot of us are in final nesting mode, it seemed like we could have a place for sharing freezer meal and/or slow cooker recipes for things we're making.
I've been really slow to make mine because I've been sick the past couple of days. I'm hoping to make 5 6-8 serving dishes and 2 sets of breastfeeding snacks. Also my fiancee is a vegetarian (although he sometimes will compromise and eat meat with me) so a lot of things I'm aiming to make are veg-only.
Broccoli Quinoa Casserole
2 1/2 cup uncooked quinoa
4 1/2 cup low-sodium vegetable stock, or water
2 tbsp pesto sauce
1/2 tsp salt
2 tsp arrowroot or cornstarch
2 cups fresh organic spinach
12 oz skim mozzarella cheese, I used 16oz
1/3 cup parmesan cheese
12 oz fresh broccoli florets
3 green onions, chopped
Preheat the oven to 400F.
In a baking dish, place the quinoa and green onions. On the meantime, place the broccoli in a large bowl and microwave on high for 4-5 minutes. Set aside.
In a large mixing bowl, mix the vegetable stock, pesto, arrowroot powder and salt. Heat mixture until boil. You can do this on your stove top or microwave. I used my microwave.
Add the vegetable stock to the quinoa followed by the spinach, parmesan and 3/4 of the mozzarella cheese. Bake for 30-35 minutes. Take the quinoa casserole out of the oven and mix in the broccoli. Sprinkle the rest of the cheese over the quinoa and broccoli and place back in the oven for 5 minutes or until the cheese has melted. If you like you can add more parmesan cheese over the top as well.
Also prepped "breastfeeding smoothies" into 10 quart-sized bags:
This was just 1 cup of almond milk, 1/4 cup of quick-cook oatmeal, 1/2 cup of frozen strawberries, 1 banana, 2tbsp of peanut butter, and 1tsp of chia seeds per bag. That can be blended pretty quickly with an immersion blender.
@Kurtni Assuming you put it in the freezer and prepare it straight from the freezer, no ice needed! The frozen banana and strawberry serves as the "ice" without watering it down.
I did something very similar for smoothies. Also will add flax seed to mine before blending. I found a good recipe for oatcakes as breastfeeding snacks. I'll post the recipe later. I made two batches and froze them. They'll be easy to quickly heat up in the microwave.
So how many meals are you guys making? I'm planning my meals today and I'll be shopping/freezing tomorrow. I'm thinking 5-6 meals. It's just my husband and I, I figure that should last us a few weeks.
I'm aiming for 5 dinner meals total (each about 5-6 servings). It wasn't intentional, but I ended up with 8"x8" foil tins so each meal is split across 2 tins, turning it into 2 meals haha--so 10-12 meals just by virtue of separating each individual meal. Also prepped 2 different breastfeeding "snacks."
I saw someone I know from the December board on Instagram prepping breakfast sandwiches, which sounds like a smart idea (looked like biscuit + cheese + egg + bacon), so maybe that as well if there's time--which is a weird delicate balance. I put off making my freezer meals until I was 38 weeks and kind of regret it now because I have to sit down to rest like every 10 minutes I'm up lol. If you're starting around 36 weeks, you're probably in a better place!
^ this! I'm only 35 weeks but I had to start keeping a little stool in the kitchen because I get tired so quickly. What gives, body??
Im still thinking about the best way to plan freezer meals because I have low tolerance for leftovers. I get tired of food after eating it twice. The breakfast sandwich idea is glorious, especially since Breakfast for Dinner is one of mankind's best inventions. Am also thinking of making a couple different types of chickpea curry, chicken pot pie, and some soup bases into which I can just through some fresh greens like spinach or kale after defrosting.
@MaryNog I'm with you...breakfast, yum! I'm going to make a couple different kinds of breakfast cookies and not bake them, but freeze them. I figure they'll be great for my DD's, DH, and me some mornings. I also plan to make and freeze (before baking) cinnamon rolls for weekends. I usually make the pioneer woman's freezable waffles, too.
I'm a big once a month cooker anyway, so I felt super prepared then heartburn that makes me want to die kicked in and I haven't cooked in weeks so I maybe have like 5 meals in the freezer. But if by breastfeeding snacks we mean Christmas cookies, then yes, I have lots of those in the freezer!
I haven't made any! My plan is that with my mom, my step mom and MIL all within 5mins from my house that they will just offer dinner a couple times a week for the first few weeks! (They were good about that during first trimester when i was always nauseous) DH is a good cook so will rely on him for the other nights!
Can you post some recipes for some of these? Or links? I wanted to freeze meals with my first and we didn't have the space to, but this time around its happening lol also the breastfeeding snack recipes would be glorious! I have a tea and extra vitamins but I want anything I can use to keep my production up so I can actually pump this time around!
These are chocolate chip lactation cookies and they taste just as good as normal cookies! The active ingredients are brewer's yeast and flaxseed meal, so make sure you have those two things (and don't sub them!) and you'll have good lactation support from them. I think you can also make them with yogurt or applesauce in lieu of all that butter if you're looking for fewer calories.
These are chocolate chip lactation cookies and they taste just as good as normal cookies! The active ingredients are brewer's yeast and flaxseed meal, so make sure you have those two things (and don't sub them!) and you'll have good lactation support from them. I think you can also make them with yogurt or applesauce in lieu of all that butter if you're looking for fewer calories.
This is probably a dumb ?, but where could I get brewer'S yeast?
@lindsladle15 They sell it at whole foods! You might have to ask a store employee where it is because it was in a totally non-obvious place when I went (next to protein powder for some reason!). They also sell it at vitamin stores sometimes. And if you really can't find it, I think they also sell it on Amazon
Just finished the last of all of our freezer meals and I've never been so happy to be done. To celebrate, sharing the remainder of the recipes I didn't share the first pass:
Freezer Mac and Cheese
Ingredients: - 1 stick unsalted butter - 1/2 cup of all purpose flour - 1 quart milk, heated - 4 cups cheddar, shredded - 2 ounces grated parmesan - 2 tsp. dry mustard - 2 tbsp. salt - 1 pound short pasta (elbow, shell, etc) - bread crumbs
Instructions: - Preheat oven to 350F - Boil macaroni - In saucepan, melt 6tbsp of butter, whisk in flour. - Increase heat to medium and whisk in milk for 10 minutes, stirring frequently - Add cheese and mustard and whisk until melted - Add pasta and season - Saute bread crumbs and 2tbsp of butter over medium heat - Add macaroni + cheese mixture to baking pan and cover with bread crumb mixture - Bake for 30 minutes
Kale + Mushroom Lasagna
Ingredients:
- 1 cup jarred roasted red peppers, chopped - 1/2 tsp oregano - 1 28oz can whole plum tomatoes - 1 1/2 cups grated mozzarella - 2 large egg whites - 9 sheets no-boil lasagna - 15 ounces skim ricotta - 1 tbsp EVOO - 4 portobello mushrooms, stems removed and caps sliced 1/4" thick - 1 small bunch of kale, stems removed and coarse chopped - 1/4 tsp. crushed red pepper - 2 clove of garlic, thin sliced - 2 tbsp. of chopped parsley
Instructions:
- Preheat over to 350F - Puree peppers, oregano, tomatoes, 1/4 tsp. salt, 1/4 tsp pepper until smooth, set aside - Mix 1 cup of mozzarella with egg whites and ricotta in medium bowl - On medium-high heat in a large skillet, add mushrooms in EVOO, cook about 10 minutes, stir in kale in batches and add pepper flakes, garlic, salt until kale wilted and bright green. - Spray baking pan with nonstick spray and spread 3/4 cup of tomato sauce mixture at bottom. - Add 3 noodles and 1/2 of ricotta mixture, 1/2 mushroom mix, repeat with sauce. - Top with remaining noodles + sauce - Cover with aluminum foil and bake 50 minutes - Uncover, sprinkle with remaining 1/2 cheese and bake 5 more minutes. - Sprinkle with parsley.
Butternut Squash Chili with Porter
Ingredients:
- 1 medium onion, diced - 1 jalapeño (or habanero if you're up for it!) seeded and minced - 2 tbsp chili powder - 1 tbsp cumin - 1/2 tsp coriander - 1 cup porter - 28oz can diced tomatoes - 3 cups cooked black beans (2 cans?) - 1 small butternut squash, cubed - salt to taste - pepper to taste
Instructions: Mix together, store in a gallon ziplock bag and add to slow cooker for 8-10 hours on low when you're ready to make it
Cheesy Taco Bake
Ingredients:
- 1 cup uncooked brown rice - 1 yellow onion, chopped - 3 cloves of garlic, minced - 20oz. lean ground beef - 1 green bell pepper, chopped - 2 tsp. fresh lime juice - 2 tbsp. chili powder - 1 tsp oregano - 1/2 tsp thyme - 2 tsp cumin - 1/3 cup cilantro, chopped - 1 cup shredded cheddar cheese - 1 can tomato sauce (15 oz)
Instructions:
- Cook brown rice - Spray baking dish with EVOO - In 12" pan, saute onion, garlic, jalapeno/habanero on med-high heat for 1 minute - Add ground beef, breaking it up as it browns. Cook 5 minutes and add bell pepper - Cook 3-4 minutes until meat no longer pink - Add lime juice and seasonings, stir. - Remove from heat and add rice, tomato sauce, and 1/4 cup of cheese, stir. - Pour into baking dish, top with remaining cheddar, cover. - Preheat oven to 350F and bake for 50 minutes when ready to eat, removing foil at 40 minutes for 10 minutes.
Egg McMuffins Ingredients: - 7-10 eggs (less if large, more if medium) - 1 cup whole milk - salt, pepper to taste - 6-12 slices of sharp cheddar - 6 English muffins
Instructions:
- Preheat oven to 375F. - Mix whisked eggs with milk, salt, pepper - Pour eggs in oil-lined baking dish and bake for 25-30 minutes. - Cut the baked egg out in circles the size of your English muffins. - Assemble into egg sandwiches with cheese, egg inside muffin. - Freeze and reheat at 300 (or in microwave)
ETA: Each of these makes about 5-6 servings. For the mac+cheese, lasagna, and taco bake, I split mine up across 2 8"x8" foil tins so that we'd have enough for 2 of us for 1 meal, effectively giving us 12-14 meals Our freezer isn't particularly huge and I'd say about half of it is now occupied by postpartum meals + lactation support snacks + padsicles:
PSA: I made one batch of egg mcmuffins and one batch of breakfast wraps recently for hubby's breakfasts. From frozen: the wraps heated (microwaved) much more easily/evenly; he found that the egg mcmuffins were still cold in the middle, while the rest was very hot. Also, the wraps stayed dry, while the English muffins got soggy after microwaving. Here's what I put in the wraps, we are going to make a whole bunch for when baby gets here! -scrambled eggs (baked in muffin tray) -hash brown (those frozen flat ones) -sliced ham or diced breakfast sausage -diced red pepper or salsa -shredded cheddar I just used regular flour tortillas, then wrapped them individually in Saran Wrap! **Also helps the reheating process if you take one out of freezer into the fridge the night before.
@LBLQ84 ehat did you wrap the mcmuffins in? I ready, if you heat them in the microwave, to wrap them in parchment paper and heat while it's still wrapped. I already wrapped and froze all mine, so hopefully that makes a difference.... but I love your idea of egg wraps!!
We make (non frozen) egg mcmuffins and breakfast tacos all the time. One of the secrets to making them good when you heat or reheat them in a microwave is sitting them on a wet paper towel. This works especially well with tortillas.
Re: Freezer Meals
Broccoli Quinoa Casserole
Preheat the oven to 400F.
In a baking dish, place the quinoa and green onions. On the meantime, place the broccoli in a large bowl and microwave on high for 4-5 minutes. Set aside.
In a large mixing bowl, mix the vegetable stock, pesto, arrowroot powder and salt. Heat mixture until boil. You can do this on your stove top or microwave. I used my microwave.
Add the vegetable stock to the quinoa followed by the spinach, parmesan and 3/4 of the mozzarella cheese. Bake for 30-35 minutes. Take the quinoa casserole out of the oven and mix in the broccoli. Sprinkle the rest of the cheese over the quinoa and broccoli and place back in the oven for 5 minutes or until the cheese has melted. If you like you can add more parmesan cheese over the top as well.
Also prepped "breastfeeding smoothies" into 10 quart-sized bags:
This was just 1 cup of almond milk, 1/4 cup of quick-cook oatmeal, 1/2 cup of frozen strawberries, 1 banana, 2tbsp of peanut butter, and 1tsp of chia seeds per bag. That can be blended pretty quickly with an immersion blender.
I saw someone I know from the December board on Instagram prepping breakfast sandwiches, which sounds like a smart idea (looked like biscuit + cheese + egg + bacon), so maybe that as well if there's time--which is a weird delicate balance. I put off making my freezer meals until I was 38 weeks and kind of regret it now because I have to sit down to rest like every 10 minutes I'm up lol. If you're starting around 36 weeks, you're probably in a better place!
Im still thinking about the best way to plan freezer meals because I have low tolerance for leftovers. I get tired of food after eating it twice. The breakfast sandwich idea is glorious, especially since Breakfast for Dinner is one of mankind's best inventions. Am also thinking of making a couple different types of chickpea curry, chicken pot pie, and some soup bases into which I can just through some fresh greens like spinach or kale after defrosting.
I'm going to make a couple different kinds of breakfast cookies and not bake them, but freeze them. I figure they'll be great for my DD's, DH, and me some mornings. I also plan to make and freeze (before baking) cinnamon rolls for weekends. I usually make the pioneer woman's freezable waffles, too.
These are chocolate chip lactation cookies and they taste just as good as normal cookies! The active ingredients are brewer's yeast and flaxseed meal, so make sure you have those two things (and don't sub them!) and you'll have good lactation support from them. I think you can also make them with yogurt or applesauce in lieu of all that butter if you're looking for fewer calories.
Freezer Mac and Cheese
Ingredients:
- 1 stick unsalted butter
- 1/2 cup of all purpose flour
- 1 quart milk, heated
- 4 cups cheddar, shredded
- 2 ounces grated parmesan
- 2 tsp. dry mustard
- 2 tbsp. salt
- 1 pound short pasta (elbow, shell, etc)
- bread crumbs
Instructions:
- Preheat oven to 350F
- Boil macaroni
- In saucepan, melt 6tbsp of butter, whisk in flour.
- Increase heat to medium and whisk in milk for 10 minutes, stirring frequently
- Add cheese and mustard and whisk until melted
- Add pasta and season
- Saute bread crumbs and 2tbsp of butter over medium heat
- Add macaroni + cheese mixture to baking pan and cover with bread crumb mixture
- Bake for 30 minutes
Kale + Mushroom Lasagna
Ingredients:
- 1 cup jarred roasted red peppers, chopped
- 1/2 tsp oregano
- 1 28oz can whole plum tomatoes
- 1 1/2 cups grated mozzarella
- 2 large egg whites
- 9 sheets no-boil lasagna
- 15 ounces skim ricotta
- 1 tbsp EVOO
- 4 portobello mushrooms, stems removed and caps sliced 1/4" thick
- 1 small bunch of kale, stems removed and coarse chopped
- 1/4 tsp. crushed red pepper
- 2 clove of garlic, thin sliced
- 2 tbsp. of chopped parsley
Instructions:
- Preheat over to 350F
- Puree peppers, oregano, tomatoes, 1/4 tsp. salt, 1/4 tsp pepper until smooth, set aside
- Mix 1 cup of mozzarella with egg whites and ricotta in medium bowl
- On medium-high heat in a large skillet, add mushrooms in EVOO, cook about 10 minutes, stir in kale in batches and add pepper flakes, garlic, salt until kale wilted and bright green.
- Spray baking pan with nonstick spray and spread 3/4 cup of tomato sauce mixture at bottom.
- Add 3 noodles and 1/2 of ricotta mixture, 1/2 mushroom mix, repeat with sauce.
- Top with remaining noodles + sauce
- Cover with aluminum foil and bake 50 minutes
- Uncover, sprinkle with remaining 1/2 cheese and bake 5 more minutes.
- Sprinkle with parsley.
Butternut Squash Chili with Porter
Ingredients:
- 1 medium onion, diced
- 1 jalapeño (or habanero if you're up for it!) seeded and minced
- 2 tbsp chili powder
- 1 tbsp cumin
- 1/2 tsp coriander
- 1 cup porter
- 28oz can diced tomatoes
- 3 cups cooked black beans (2 cans?)
- 1 small butternut squash, cubed
- salt to taste
- pepper to taste
Instructions:
Mix together, store in a gallon ziplock bag and add to slow cooker for 8-10 hours on low when you're ready to make it
Cheesy Taco Bake
Ingredients:
- 1 cup uncooked brown rice
- 1 yellow onion, chopped
- 3 cloves of garlic, minced
- 20oz. lean ground beef
- 1 green bell pepper, chopped
- 2 tsp. fresh lime juice
- 2 tbsp. chili powder
- 1 tsp oregano
- 1/2 tsp thyme
- 2 tsp cumin
- 1/3 cup cilantro, chopped
- 1 cup shredded cheddar cheese
- 1 can tomato sauce (15 oz)
Instructions:
- Cook brown rice
- Spray baking dish with EVOO
- In 12" pan, saute onion, garlic, jalapeno/habanero on med-high heat for 1 minute
- Add ground beef, breaking it up as it browns. Cook 5 minutes and add bell pepper
- Cook 3-4 minutes until meat no longer pink
- Add lime juice and seasonings, stir.
- Remove from heat and add rice, tomato sauce, and 1/4 cup of cheese, stir.
- Pour into baking dish, top with remaining cheddar, cover.
- Preheat oven to 350F and bake for 50 minutes when ready to eat, removing foil at 40 minutes for 10 minutes.
Egg McMuffins
Ingredients:
- 7-10 eggs (less if large, more if medium)
- 1 cup whole milk
- salt, pepper to taste
- 6-12 slices of sharp cheddar
- 6 English muffins
Instructions:
- Preheat oven to 375F.
- Mix whisked eggs with milk, salt, pepper
- Pour eggs in oil-lined baking dish and bake for 25-30 minutes.
- Cut the baked egg out in circles the size of your English muffins.
- Assemble into egg sandwiches with cheese, egg inside muffin.
- Freeze and reheat at 300 (or in microwave)
ETA: Each of these makes about 5-6 servings. For the mac+cheese, lasagna, and taco bake, I split mine up across 2 8"x8" foil tins so that we'd have enough for 2 of us for 1 meal, effectively giving us 12-14 meals Our freezer isn't particularly huge and I'd say about half of it is now occupied by postpartum meals + lactation support snacks + padsicles:
-scrambled eggs (baked in muffin tray)
-hash brown (those frozen flat ones)
-sliced ham or diced breakfast sausage
-diced red pepper or salsa
-shredded cheddar
I just used regular flour tortillas, then wrapped them individually in Saran Wrap!
**Also helps the reheating process if you take one out of freezer into the fridge the night before.
Jan17 Sept Sig: Pumpkin Spice gone too far