Stock your freezer so that even if you don’t shower for days at least, you have good food! All recipes included in one post, no clicking around needed.

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Making freezer meals was by far one of the most worthwhile and smartest things I did in preparation for KJ’s arrival (check out my baby registry here.)  You may not sleep, shower, or use the bathroom in a timely manner, but at least if you have food in the freezer, you can eat something you actually like then that is a huge win. Plus, with freezer meals made, all the hubby had to do was put something in or take something out of the oven.  As they say … so easy a man could do it.  Ha ha, I couldn’t resist.

In reality, though, I was pretty sure while I was making these freezer meals that they would all suck and we would end up ordering take out.  My idea of freezer meals is mushy grossness.  That’s why I was extremely picky when choosing the types of meals I made.  Some of them were mushy grossness, but the winners that I’m sharing here today I would happily make again and again and again.  So I promise that these meals below are not mushy grossness,t they are flavor-packed winners!  Hope you enjoy it!

(ALSO CHECK OUT: 55 Healthy Freezer Meals {You’ll Actually Want To Eat}) 

My Game Plan

I chose to prep 1-2 recipes per week extra starting at about six months pregnant.  I typically prepped these extra meals on the weekend when I was meal prepping for the week anyway.  It was hard because I prepped things I had crazy aversions too praying that the aversion would end post-pregnancy (like anything with chicken.)

All in all, I had about 25 recipes prepped.  I’m only sharing 12 here because some of the recipes weren’t that great and some weren’t my recipes (found on Pinterest or elsewhere.) You could totally prep all your meals in one day, but I was having some rough SI joint pain, so a little bit at a time was better for me.

How Many Meals Do You Need to Make Ahead For Maternity Leave?

For us, those 25 recipes lasted about three months.  We relied on them exclusively in the early weeks and then started using them as backup in the last month or so.  In between using them, we ate things like sandwiches and Trader Joe’s frozen meals (lasagna, pot pies, etc…)

We also had both Thanksgiving and Christmas during my self proclaimed maternity leave which meant lots of visitors and opportunities for other meals so, if it weren’t for the holidays we might have used them a little faster.

(PS check out my post with 12 healthy summer freezer meals I made for my second maternity leave here!)

To Defrost Or Not Defrost

I froze most but not all my recipes raw and then defrosted them before cooking.  Why?  Because that way you can dump excess water, so you minimize mushiness.  I know many people would rather not thaw their food first, they would prefer to have it go from freezer to oven directly for convenience. 

For me, I just pulled out 1-2 recipes a day to defrost so that there was always something to cook the next day.  It worked for us, but that may not work for you.  Pick the recipes that WILL work for you!

12 Healthy Make-Ahead Freezer Meals For New Moms

1.   Pizza Stuffed Peppers

These pizza stuffed peppers will hit the spot when you are craving big flavor in a healthy meal!  I cut mine in halves, but you could cut the top off the peppers and fill them that way.  

6. Pork Carnitas

Carnitas for dayyyyyyyssssssss.  This is one of my FAVORITE freezer recipes because it holds up well, is packed with flavor, and is extremely versatile.  Add it to salads, burrito bowls, make tacos, or eat straight off the pan!

Frozen after cooking in slow cooker/IP, broth saved separately, defrost, then broil and serve!

INGREDIENTS:

• 4lbs pork shoulder
• 2 tsp dried oregano
• 2 tsp coconut sugar
• 1tsp dried basil
• 1 tsp smoked paprika
• 1 tsp chipotle chile powder
• 1tbsp fine sea salt
• 1/2tsp black pepper
• 1tbsp avocado oil
• 12 garlic cloves
• 1 onion sliced
• 1 cup water
• 1-2 limes

INSTRUCTIONS:

1. Combine all ingredients for the rub (oregano, coconut sugar, basil, chipotle chile, smoked paprika, sea salt, and black pepper) in a jar or ziplock bag (really whatever you want).
2. Rub the seasonings all over the pork shoulder.  Make sure to get every crevice!

INSTANT POT INSTRUCTIONS:

1. Add avocado oil to the instant pot, turn on saute function and brown all sides of the pork shoulder.  1-2 minutes on each side should be plenty!
2. Shut off the instant pot and take the pork shoulder out.  Place 12 small slits all over the pork shoulder, then stuff garlic chunks down in each slit.
3. Add water, followed by the pork and onion slices to the instant pot.  Squeeze the juice of 1-2 limes over the top.  (PS if your limes are big, stick with one, or it will be VERY limey.)
4. Close IP lid, switching the valve to sealing.  Cook on high pressure for 60 -90 minutes.  After it’s done cooking, use the quick release option.  (Mine took 60 minutes but depending on where you live it may take a bit longer.  You can check doneness by trying to shred it.  It should be EXTREMELY easy to shred.  If it’s not ready just repeat the cooking process for another 30 minutes.)  For quick release: switch the valve to venting (be careful of the steam!)  Open the IP once all the steam has been released and the pressure valve has dropped.
5. Shred the pork.  You can do this in the IP and then drain, or you can just pull the pork shoulder out of the IP and do it on your cooking board.   Keep the broth if you plan to freeze the meat!
6. You can crisp up the meat by sauteeing it in the instant pot.  If you do this, do just a few batches at a time with avocado oil.  You want to let it brown on one side before flipping and removing from the pan.  Could take 4-6 batches. Or you can crank the oven to broil and spread the pork accross a foil-lined sheet pan for 3-6 minutes.

SLOW COOKER INSTRUCTIONS:

1. Add avocado oil to a large nonstick pan on medium high and brown all sides of the pork shoulder. 1-2 minutes on each side should be plenty!
2. Once the pork is browned,  place 12 small slits all over the pork shoulder, then stuff garlic chunks down in each slit.
3. Add 1/2 cup(not full cup) water, followed by the pork and onion slices to the slow cooker. Squeeze the juice of 1-2 limes over the top. (PS if your limes are big, stick with one, or it will be VERY limey.)
4. Cook on high for 4-6 hours or low for 6-8 hours.  You can check doneness by trying to shred it. It should be EXTREMELY easy to shred when done.
5. Shred the pork. You can do this in the slow cooker and then drain or just pull out the pork shoulder and do it on your cooking board. Keep the broth if you plan to freeze the meat!
6. Crank the oven to broil and spread the pork accross a foil-lined sheet pan for 3-6 minutes.

TO FREEZE:

1. Shred the meat but do not brown it.  Shredded meat tends to lose it’s moisture when frozen or stored.  To my hubby this is UNACCEPTABLE.  If it were up to him, we wouldn’t brown the meat at all because he likes it’juicy, but I NEED the crispiness.  So, freeze the meat and juice in separate containers.  You can freeze for up to 3 months.  Let defrost under refrigeration then follow the steps to saute or broil the pork for crispiness. Add back in broth as needed!

THIS RECIPE HAS IT’S OWN PRINTABLE PAGE! CLICK HERE TO VIEW THE ORIGINAL RECIPE WHICH INCLUDES THE FREEZER INSTRUCTIONS.

PS You could follow the same process for freezing with my beef carnitas recipe as well!

6.  Beef Fajitas

I like my fajitas with crisp veggies so be warned that the veggies will be softer than if you had made them on the sheet pan without freezing but wrapped in a corn tortilla I still really liked it!  

INGREDIENTS:

FREEZE TOGETHER:

• 1 tsp onion powder
• 1/4 tsp garlic powder
• 1/8 tsp cayenne pepper
• 1 tsp smoked paprika
• 1/2 tsp sugar
• 1/8 tsp ancho chili pepper or chili pepper
• 1/4 tsp salt 
• 1 tablespoon avocado oil
• 3 bell peppers any colors, deseeded and deveined and sliced into strips
• 1/2 onion, sliced
• 1 lb flank steak cut into strips

INSTRUCTIONS:

1. Combine all ingredients in a large ziplock bag and freeze.
2. Bake in a dish or on a sheet pan at 350F for 20 minutes after defrosting.  OR add to a skillet and cook on medium high until steak reaches an internal temperature of 165F. With the skillet method, you technically do not need to defrost first.

7.  Pizza Meatloaf with Zucchini

Use disposable bread pans to make clean up a breeze with this recipe!  

INGREDIENTS:

• 1lb 99% lean ground turkey must be 99%
• 3 wedges garlic and herb laughing cow wedges
• 5 cups shredded zucchini squeezed dry of excess water
• 1/2 cup chopped yellow onion
• 2 cloves minced garlic
• 1 tbsp pizza seasoning (or sub 1tsp oregano, basil, and grammajaram)
• 1 egg
• 1/2 tsp salt
• 2 tbsp parmesan
• 1/2 cup mozzarella cheese divided 1/4 and 1/4
• 1/4cup pizza sauce
• cooking spray

INSTRUCTIONS:

 PREP:

1. Combine all ingredients except the pizza sauce and 1/4 cup of the mozzarella cheese in a large bowl and mix well.
2. Spray an 8x 3.5 x 2.5 bread pan with cooking spray.  Pack meat mixture into the pan and cover the top with pizza sauce.

FREEZE:

1. Cover with saran wrap and place in a freezer bag with directions.

COOK:

1. If frozen, defrost it first.  Should take 1-2 days to defrost under refrigeration.  Once it’s defrosted, or if you didn’t freeze at all preheat the oven to 425F.  If you froze it first, make sure to drain excess liquid once it’s defrosted.  Add 1/4 cup mozzarella cheese on top of the meatloaf.
2. Bake for 45-55 minutes or until internal temperature reaches 165F.  Once it’s done, remove it from the heat and let it sit 10-15 minutes.  Cut pieces about one inch thick, it may fall apart if you cut the pieces to thin.

THIS RECIPE HAS IT’S OWN PRINTABLE PAGE! CLICK HERE TO VIEW THE ORIGINAL RECIPE WITH FREEZER INSTRUCTIONS.

8.  Freezer Oatmeal Cups

You are going to want to make more than one batch of this super convenient breakfast option. I think I ended up remaking this three times since the baby was born!

INGREDIENTS:

• 2 cups quick cooking steel cut oats
• 3 & 1/3cup water
• 1 cup unsweetened vanilla almond milk or other milk
• 1/3 cup maple syrup
• coconut oil spray

INSTANT POT INSTRUCTIONS:

1. Cook steel cut oats in the instant pot: I used my Instant Pot and cooked on high pressure for 4 minutes; then I let it Naturally Release for 4 minutes.  You could also use your slow cooker, see notes for instructions!

SLOW COOKER INSTRUCTIONS:

1. To make steel cut oats in the slow cooker: Add 2 cups steel cut oats (can use quick cook or regular), 4 cups water, 2 cups milk (any type), and maple syrup to slow cooker.  Cook for 6-8 hours on low or 2-4 hours on high.  Shorter time if you used quick cooking steel cut oats, longer cooking time if you used regular steel cut oats.

PREP AND FREEZE :

1. After oats are done cooking add 1 cup unsweetened vanilla almond milk (you may not need the additional liquid if you cook the oats using another method.) and 1/3 cup maple syrup.  Stir to combine well.
2. Use cooking spray to grease a muffin tin lined with silicone muffin liners (this keeps it from sticking!).
3. Add 1/3 cup oats to each muffin hole and freeze.
4. Remove from silicone liners and store in a freezer bag with the date.

EAT:

1. Reheat 1 muffin cup with 1/3 cup milk for 2-3 minutes.  Stir and then top it with your desired toppings.

THIS RECIPE HAS IT’S OWN PRINTABLE PAGE! CLICK HERE TO VIEW THE ORIGINAL RECIPE.

9.  Chicken Shawarma – Chicken Marinade

If I could go back, I would have made two bags of this PLUS as much pre-marinated chicken of many flavors as possible.  (In my defense I had a hardcore chicken aversion, so the fact I made any chicken was a win.) Marinating chicken makes it more tender and creates a more flavorful dish.  That way if you end up just eating chicken and broccoli at least it’s full of flavor!

FREEZE TOGETHER:

• 3 cloves garlic minced
• 1 tablespoon ground coriander
• 1 tablespoon ground cardamom
• ¼teaspoon cayenne pepper
• 1 tablespoon smoked paprika
• 1 teaspoon sumac
• 2 teaspoons Frontier Real Salt
• 1 tablespoon lemon juice
• ¼cup avocado oil
• 3 pounds chicken breasts or thighs

INSTRUCTIONS:

Mix marinade ingredients (everything except chicken) in a small bowl.  Add chicken and marinade in a large gallon size zip lock bag.  Massage the marinade into the chicken to ensure its thoroughly coated.

To cook this recipe up, you have SEVERAL options.  We stuck with letting it defrost and then grilling it up.  You could also throw it in the slow cooker for 4 hours on high (from defrosted).  Or you could add it to your Instant Pot and cook for 20 minutes on high pressure and 20 minutes natural release (from frozen.)

10.  Butternut Squash & Turkey Chili Recipe

This is one of my all-time most popular recipes!  It freezes well before cooking, and after, I did both!

FREEZE TOGETHER:

• 1.5 lbs 99% lean ground turkey (COOKED)
• 1 yellow onion chopped
• 1 tbsp avocado oil
• 1 can no salt added red kidney beans, rinsed 15 ounces
• 1 can no salt added black beans, rinsed15 ounces
• 1 green bell pepper deseeded, deveined, chopped
• 1 jalapeno OPTIONAL – see notes
• 15 ounces cubed butternut squash
• 3 cloves garlic minced
• 1 can no salt added diced roma tomatoes15 ounces
• 1 cup chicken broth
• 2-4 tbsp chili powder
• 1 tsp salt more as needed

ADD RIGHT BEFORE COOKING: 2 cans tomato sauce (15 ounces each)

Toppings (Optional- ADDED AFTER COOKING)

• shredded cheese
• sour cream
• cilantro
• green onion
• avocado

INSTRUCTIONS:

1. Fully cook the ground meat. Then add the ground meat, onion, beans, pepper, squash, diced tomatoes, chili powder, salt, and chicken broth in a freezer friendly bag.  Before cooking, add two cans of tomato sauce. Cook from frozen in the IPby pressuring cooking 10 minutes and letting it naturally release.  Cook from frozen in the slow cooker by cooking on high for 6-8 hours.  (I have not tested this method.)

RECIPE NOTES:

To make it spicier, you can do one of two things:

1. Add 1 chopped jalapeno to cooking. Add it at the same time you add the beans and green pepper.
2. If you need to keep it mild for others but want a spicy version for yourself here is what I did:  I added sprinkles of cayenne pepper the first night I ate it.  But, when I went to store it, I split the leftovers into TWO containers.  In my bowl, I placed jalapeno slices on top.  The next day when I went to eat it, I removed the jalapeno slices, but the chili was PLENTY spicy and delicious!

THIS RECIPE HAS IT’S OWN PRINTABLE PAGE! CLICK HERE TO VIEW THE ORIGINAL RECIPE WITH FREEZER INSTRUCTIONS.

11.  Kielbasa Soup

The photo below just says “HH Soup” for its name because I hadn’t posted the recipe it, so it didn’t have a name.  This soup is hearty, filling, and packed with veggies and flavor!  I need to make it again before it gets too hot in Arizona to even look at soup. 

INGREDIENTS:

FREEZE TOGETHER:

• 1 tbsp avocado oil
• 1yellow onion chopped
• 1lb kielbasa sausage sliced, can sub turkey kielbasa sausage
• 3 cups carrots chopped or sliced
• 3 cups celery 1 stalk chopped
• 3 cloves garlic minced
• 3 cups sweet potato chopped (1 large)
• 4 cups broth vegetable or chicken
• 1 cube bouillon optional

ADD IN LATER:

• 2-4 cups water
• 2-4 cups chopped kale or collard greens

INSTANT POT INSTRUCTIONS:

1. Add contents with 2 cups of water to IP frozen, cook for 10 minutes on high and 10 minutes natural release.  Quick release the pressure and then add 2-4 cups chopped greens, stir in while the soup is hot to wilt the greens.

SLOW COOKER INSTRUCTIONS:

1. From frozen add 4 cups water and cook for 4 hours on high.   Add 2-4 cups chopped greens, stir in while the soup is hot to wilt the greens.

THIS RECIPE HAS IT’S OWN PRINTABLE PAGE! CLICK HERE TO VIEW THE ORIGINAL RECIPE.

12.  Coconut Chicken Curry

THIS RECIPE HAS IT’S OWN PRINTABLE PAGE! CLICK HERE TO VIEW THE ORIGINAL RECIPE.

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More Freezer Friendly Ideas

These are recipes I didn’t explicitly make for maternity leave but that I’ve tested from the freezer before!

• Any of my bread recipes work for a great breakfast or snack including my honey oatmeal bread, flourless pumpkin bread, flourless cinnamon raisin bread, and paleo coconut almond banana bread. 
• Quinoa oatmeal bars freeze great individually as well!  Try my banana walnut quinoa bars, pumpkin apple quinoa bars, or cranberry date quinoa bars.
• Chocolate Chip Oatmeal Lactation cookies can be frozen already made or just freeze the dough.  You can also make and freeze these no-bake lactation bites ahead of time.
• Trader Joe’s frozen meals are also a great option, we like their vegetable multigrain lasagna (not gluten-free), chicken pot pie, ready-made meatloaf with mash potatoes and frozen green beans, burrito bowls, frozen chili lime chicken burgers, frozen turkey burgers, and pre-made carnitas.
• Also don’t forget to freeze sides like pre-cooked brown rice, quinoa, or other grains, so you aren’t pulling out the rice cooker when you’ve had 1 hour of sleep and a million other things to do.

Hopefully, this list helps get you started and get prepared for that new little bundle of joy! Once you get your feet under you and are ready to start cooking, check out my meal plans!  I have custom and weekly healthy meal plans that will help you get in all the nutrition you need while shedding those extra pounds.