I went back and forth for a good couple of months in my pregnancy trying to decide if I’d bother freezing meals for when our son arrives or not. I ultimately decided I didn’t want to be eating take out for a solid month after he’s born, AND didn’t want to have to feel like I HAD to cook if I didn’t have the energy or desire to. SO here we are with the recipes I’m freezing to make my life easier when Alex makes his big debut!
Banana Blueberry baked oatmeal squares. I just replaced the pumpkin with mashed banana, added about a cup of blueberries and used coconut milk for the milk. I also omitted the spices. Let cool completely, slice in 6 squares and freeze in a freezer bag for up to 3 months. I have 8 squares since I always ate 2 of every 6 I made.
Chocolate chip banana bread muffins. Made as is except I used white flour just because that’s what I had on hand.
Double chocolate zucchini muffins. I just baked the loaf as muffins instead.
Pumpkin Muffins. Again, just turned the loaf in to muffins.
Cookie and Kate’s breakfast burritos. Sort of. Honestly I just bought frozen hash browns and threw those in there instead of making my own. 7 of them.
Homemade Croissants. I made the dough (it’s quite the process), got it to the point of rolled, shaped and proofed and then froze them. All I’ll do is pull them out as needed, allow to sit on the counter for 30 minutes to thaw, then pop them in to the oven. I plan to share the recipe at some point as I spent months perfecting them. We have 12 of them.
Cuban black beans and rice. I made it similar to the recipe I linked to, minus the sausage, with rice in place of the sweet potato. This is one of my favorite, easy lunches. 5 servings.
Chipotle pumpkin black bean soup. 6 servings.
Red lentil soup. My mom’s recipe. It’s basically just onion, chicken stock, red lentils, chopped up rutabaga and carrots. So basic but I love it in the fall and winter. 8 servings.
Wild Rice Soup. 6 servings.
Korean beef bowls. I only did the beef mixture and froze that. I do plan on freezing cooked rice to make life extra easy, but I haven’t yet. The rest of the toppings are fresh so I’ll assemble as needed when I reheat it. 4 servings.
Lasagna. Maybe I’ll post the recipe one day. I just make 2 at a time, freeze one and bake the other for current consumption. Honestly, we could eat lasagna all day everyday for a week. I have 2 in the freezer but I might do another one. Each lasagna serves 6, so we have 12.
Butter chicken. I did 1/2 chicken, 1/2 chickpeas, and I did twice the recipe, frozen in 2 separate bags so that we have 12 servings.
Stuffed acorn squashes. 6 halves.
Red lentil butternut squash dahl. 6 servings worth.
Beef Stew. 6 servings worth.
Oatmeal/date cookies. Recipe from Smitten Kitchen’s cookbook. 8 of them.
Sally’s Pumpkin oatmeal cookies. 12 of them. I reduce the spices because I find them heavy on spice.
Chocolate chip cookie dough. There’s 9 balls (I froze 9 balls of dough while making a batch of cookies for Mark for the week). The recipe I linked to uses mini eggs, but I just chopped up dark and milk chocolate chunks.
I know it seems like a lot… it probably is. I’m taking 4 weeks to make and freeze it all, and my strategy is simply to make extra of whatever I want to freeze that way we also eat it freshly made for a couple of days each time. It makes it feel like not as much work since I have to make meals anyway. So, if I was freezing a lasagna, I made 2 – 1 to bake, 1 to freeze. With the butter chicken, I tripled the recipe and froze 2/3rd of it, etc. It worked well!