BTDT MoMs- freezer meal plans?

Paradisemoon · October 2013

In the past I have prepared 2 weeks worth of freezer meals (breakfast, lunch and dinner) for after we come home from the hospital. It has helped tremendously since we have zero help from anyone and DH has to go back to work within 3 to 4 days. I understand with twins a time frame is almost impossible since there are so many variables but for anybody that has done freezer meals how did it work out for you? How many weeks / meals did you make for? If you could go back, was it worth it, would you have done more/less, started stocking up earlier? And just for fun, if you want share your favorite freezer meal! I'm always on the look out for fresh ideas!
Mine is- beef stew! yumm!

elampl · October 2013

My LOs were born at 32 weeks and had a 6 week NICU stay. While they were at the NICU I made about three weeks of freezer dinners. We still have a few left as I'm using them only a couple times a week supplementing with other easy dinner meals that can be made the day before and thrown in the oven. It has been a lifesaver and I will continue to do some freezer meals for the next year or so. Some of my favorites were chicken fajitas, chicken pot pie, stuffed peppers, lasagna is easy and chicken crockpot meals (put cut up chicken breast and some kind of sauce for the crockpot in a ziplock bag, freeze and throw in the slow cooker in the am for 8-10 hours)

nblondheim · October 2013

I will definitely be following this thread! As a FTM with twins on the way this is a great idea! I look forward to hearing others responses and their favorite meals!

One that we have done in the past is a pizza casserole!

jennifire7 · October 2013

I made about 3 weeks worth of freezer meals (dinners only) while I was pregnant. It was really nice to not have to worry about making/shopping for dinner each night. I had turkey chili, meatloaves, stuffed peppers, and lots of chicken crock pot meals. My twins are almost 9 months and I go through phases still where I make a few extra freezer meals to help with hectic workweeks.

SV917 · October 2013

I made it to my scheduled c-section date and the week of I made 4 types of veggie burgers, 50 veggie "meat"balls for spaghetti and sub sandwiches, a chickpea & broccoli casserole, kale & potato enchiladas, and a curry splitpea soup. My MIL is here, so she's been cooking, but I'm glad I have a stash made for when we're on our own.

Paradisemoon · October 2013

SV917 said:

I made it to my scheduled c-section date and the week of I made 4 types of veggie burgers, 50 veggie "meat"balls for spaghetti and sub sandwiches, a chickpea & broccoli casserole, kale & potato enchiladas, and a curry splitpea soup. My MIL is here, so she's been cooking, but I'm glad I have a stash made for when we're on our own.

YUMMM! now I want some!

TobieRose · October 2013

SV917 said:

I made it to my scheduled c-section date and the week of I made 4 types of veggie burgers, 50 veggie "meat"balls for spaghetti and sub sandwiches, a chickpea & broccoli casserole, kale & potato enchiladas, and a curry splitpea soup. My MIL is here, so she's been cooking, but I'm glad I have a stash made for when we're on our own.

Can you share your recipe for kale and potato enchiladas?? Those sound really good! (Although I can't imagine having enough energy to make freezer meals at this point ... Luckily my MIL helped stock our freezer while she was here so we have about a week's worth of meals, I'd really like to make more though ...)

Momof8inSC · October 2013

Following

SV917 · October 2013

Kale & Potato enchiladas from Veganomicon

These are very tasty and they freeze well.

INGREDIENTS:
Enchilada Chile Sauce:

2 Tbs grapeseed oil or olive oil
1 onion, diced
3 large green chilies (such as Anaheim or Italian-style long green peppers), roasted, seeded, peeled and coarsely chopped
2-3 tsp Ancho chili pepper
1-1/2 tsp cumin
1 tsp marjoram or Mexican oregano (epazote)
1 28-oz can diced tomatoes, roasted preferred
1 tsp sugar
1-1/2 tsp salt

Potato and Kale Filling:

1 lb waxy potatoes (Yukon gold or red)
1/2 lb kale, washed, trimmed and chopped finely
4 cloves garlic, minced
1/2 tsp cumin
1/4 C vegetable broth or water
3 Tbs lime juice 1/4 C toasted pumpkin seeds, chopped coarsely, plus extra for garnish.
1-1/2 tsp salt, or to taste

12-14 corn tortillas

DIRECTIONS:
Preheat oven to 375. Use a 11.5″x7.5″ casserole dish.

To prepare the sauce, saute the onion and oil in a large skillet over medium heat, about 4-7 minutes. Add remaining sauce ingredients, bring to a simmer. Remove from the heat, let cool, then taste it to adjust seasoning, if necessary. Puree in an immersion or regular blender until smooth.

To prepare the filling, boil the potatoes until tender, about 20 minutes. Drain and set aside. (This next step, I recommend doing while the potatoes are cooking) Cook the grapeseed oil and minced garlic in a sauce pot (I used the same skillet from the sauce–just washed it out) over medium heat until garlic just begins to brown. Add the kale, sprinkle with some salt and stir often. Partially cover the pot and steam the kale about 4-6 minutes. Then add the potatoes, broth (or water), lime juice, pumpkin seeds, and salt. Mash the potatoes a little bit with a spoon. Cook another 3-4 minutes.

To create these enchiladas: Ladle a bit of sauce onto the bottom of the casserole dish. Take a corn tortilla, place it on the heated griddle for 30 seconds, flip over and heat until soft and pliable. Drop the tortilla into the sauce and cover it completely with sauce. Place it in the casserole dish and layer it with another heat, sauce-covered tortilla, or use 1 tortilla. Fill with potato filling and roll up. Continue until the pan is filled.

After reserving about 1-1/2 cups of the sauce, pour the rest over the enchiladas. Cover with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes. Top individual servings with the extra sauce.

Paradisemoon · October 2013

@SV917

Thanks so much! Can't wait to try it!

JenniferF11 · October 2013

Good idea! I had a lot of friends bring us freezer meals (thank god!) I still find freezer meals so helpful. Here's one of my favorites:

Salsa Chicken Tacos
Ingredients: 2 cans black beans, drained 2 cans corn, drained 1 package taco seasoning 1 lb. chicken breasts 1 cup salsa 3/4 cup water

Directions: Throw everything in a gallon size freezer bag and give it a shake to mix. To cook: thaw in the fridge 24 hours, then cook in the crockpot on HIGH for 3-4 hours, or LOW for 7-8 hours. Shred chicken and serve on tacos, nachos, or rice with your favorite toppings

TobieRose · October 2013

Thank you! Putting the ingredients on my next shopping list!

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