Having a freezer full of fast, healthy, and delicious meals is a must for any new mom.
After having my first, I seriously underestimated the number of freezer meals I would need. As we prepare for our second baby, I’m rounding up some of my favorite recipes, so we’ll have a freezer full of nourishing meals that don’t require a lot of work—and added bonus is that they make leftovers too!
The first four recipes go into a freezer bag, uncooked, so all you have to do is pop it into your slow cooker or pressure cooker to have a hot, fresh meal. Be sure to squeeze as much air out of the bag as you can and flatten the bag to maximize freezer storage. The last two recipes are fully cooked, then frozen, so all you need to do is reheat when it’s time to eat.
6 Freezer Meals for New Moms
Balsamic Dijon Chicken
When thinking about freezer meals, marinating chicken with your favorite sauces and seasonings is a great way to prepare easy meals quickly. This is one of my favorite recipes for fall and winter.
- 2-3 lbs chicken breasts (I used about 4 chicken breasts, but you could also use chicken thighs as well)
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 sprigs of fresh rosemary, finely chopped
- 3 tablespoons dijon mustard
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon of honey or maple syrup
- Salt and pepper to taste
- Mix all of the ingredients in a freezer bag.
- Defrost the day before you’re ready to eat. You can cook this in the slow cooker for 6-8 hours or in a pressure cooker for 8-10 minutes (depending on the size of the chicken breasts) and let the pressure naturally release for 5 minutes.
Chicken and Kale Soup
This chicken soup is packed with veggies and a dash of turmeric, which has anti-inflammatory properties. I recommend making two of these at once to use a whole 8 oz package of mushrooms and a whole bunch of kale!
- 1.5 lb chicken breast (about 2 large chicken breasts)
- 1 cup onion, chopped (about 1 small onion)
- 1 cup carrots, sliced (about 2-3 carrots)
- 3 cloves of garlic, minced
- 4 oz of mushrooms, sliced
- 1 sprig of rosemary
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon smoked paprika
- 1 can (15 oz) of white cannellini beans
- 6 cups of chicken broth, bone broth, or water
- 6 oz of kale, chopped (frozen or fresh)
- Place all of the ingredients, except for the kale and the broth, into a large freezer bag.
NOTE: I like to freeze the kale in a separate bag, so I can add it toward the end cooking, which keeps the kale bright green. If you like your kale more cooked down, you can add it to the bag with all of the rest of the ingredients.
- Defrost the night before you’re ready to cook. Pour the contents of your big freezer bag into a slow cooker with your broth and cook on low for 6-8 hours.
- If you froze the kale separately, add the kale to the slow cooker during the last 30-60 minutes of cooking.
- When the chicken breasts are cooked, remove them, and shred them. Add the shredded chicken back into the soup.
- Before serving, remove the rosemary sprig. Add salt and pepper and more seasonings to taste.
This is the easiest recipe around! And a special bonus, it can be made in your slow cooker or pressure cooker.
- 2 lbs of chicken breast
- 1 16 oz jar of your favorite salsa
- 1 packet of your favorite taco seasoning
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- Add all of the ingredients to a freezer bag.
- Defrost the night before you’re ready to cook. Pour all of the ingredients into your slow cooker or pressure cooker. If using a slow cooker, cook on low for about 5-6 hours. If using a pressure cooker, cook for about 8-10 minutes (depending on the size of your chicken breasts), then let it naturally release for 5 minutes before releasing the pressure.
- Shred the chicken before serving and add it back into the pot to mix with the seasonings and salsa.
- Serve on top of rice, cauliflower rice, salad, or tortillas with your favorite toppings (lettuce, tomatoes, cheese, avocado, etc.)
Veggie Chickpea Curry
Another great veggie-friendly freezer meal is curry. You can use any curry recipe you love, but this one freezes very nicely! I also like serving this with rice (I like the microwavable Jasmine Rice from Trader Joes!) or cauliflower rice.
- 1 onion, chopped
- 1 bell pepper, chopped
- 2-3 carrots, chopped
- 1 medium sweet potato, chopped
- 3 cloves of garlic, minced
- 1/2 tablespoon of freshly minced ginger
- 1 15 oz can of chickpeas
- 1 15 oz can of full-fat coconut milk
- 1-2 tablespoons of curry powder (Curry powder is actually a blend of spices, so some might have a stronger flavor than others. Depending on what kind of curry powder you have, you might need a little more or less).
- 2 cups of vegetable broth or water (if you’re not vegetarian, you could also use chicken broth or bone broth)
- 5 oz of spinach, chopped (fresh or frozen)
- Add all of the ingredients, except for the broth and spinach, to a freezer bag.
Note: I recommend adding the spinach to the curry during the last few minutes of cooking, so it maintains its bright green color. You can chop fresh spinach and add freeze it in a separate bag or just add the use frozen, chopped spinach you find in the freezer section.
- Defrost the night before you’re ready to cook.
- Add all of your ingredients and broth into your slow cooker. Cook on low for 4-6 hours. Add the spinach into the curry during the last few minutes of cooking.
NOTE: You can also cook this meal on the stovetop as well, just allow time for the curry to simmer long enough for the sweet potatoes to cook through, about 30-45 minutes.
Roasted Vegetable Pasta Bake
There’s nothing more comforting and filling than a delicious bowl of pasta, and this recipe is chock full of healthy vegetables. This recipe also goes into the freezer fully cooked, so all you need to do is reheat when you’re ready to eat!
- 16 oz of your favorite pasta (I used chickpea rotini)
- 24 oz of your favorite pasta sauce
- Assorted roasted vegetables to mix in the pasta. Here’s what I used:
- 1 small sweet potato
- 1 small red onion
- 1 small zucchini
- 1 small floret of broccoli
- 1 yellow pepper
- 1 red pepper
- 8 oz of Cremini mushrooms
- Optional: 1-2 cups of your choice of shredded cheese (like mozzarella, parmesan) or 4 oz of goat cheese.
- Chop vegetables into bite-sized pieces, spread in a single layer on a sheet large pan, and coat lightly with olive oil, salt, and pepper. Roast vegetables at 375 for about 30 minutes or until they are soft and golden, tossing halfway through.
- Cook pasta according to package directions, until al dente.
- Combine cooked vegetables, pasta, and sauce in a 13 x 9 disposable aluminum baking dish. Once cooled, top with cheese (if using) and cover tightly with aluminum foil. Store in the freezer for up to 3 months.
- When ready to eat, you can cook from frozen or defrost in the fridge overnight for a shorter cooking time. I cooked mine from frozen at 375 for about an hour. During the last 15 minutes of cooking, remove the foil to brown the cheese.
Bacon, Sun-dried Tomato, and Spinach Quiche with Sweet Potato Crust
Mornings can be crazy too, so don’t forget about breakfast! I love to eat a slice of this with avocado and everything bagel seasoning. This quiche is naturally gluten-free and can also be made dairy-free, as well. You can also serve it for lunch or dinner with a fresh green salad.
- 1 medium sweet potato, peeled and cut into 1/4″ rounds
- 6 slices of bacon, cooked and crumbled
- 1 small onion, diced
- 8 oz of sliced mushrooms
- 5 oz of fresh baby spinach or thawed frozen spinach, chopped
- 1/4 cup of sun-dried tomatoes, chopped into small pieces (Tip: If you use the sun-dried tomatoes packed in oil, blot some of the excess oil in paper towels first)
- 10-12 eggs
- 1/4 cup milk or if dairy-free, coconut milk or water
- Salt, pepper, and additional spices to taste
- Toss the sweet potato with olive oil, salt, and pepper and lay the rounds (or press the shreds) into the bottom of a deep disposable pie plate or small casserole dish. Bake at 350 while you prepare the other ingredients (around 10 minutes).
- Heat another drizzle of olive oil over a sauté pan. Cook the onion, mushrooms until the onion is translucent and the mushrooms are golden brown. Add the sun-dried tomatoes, spinach, bacon, and any additional fresh veggies or seasonings and cook until the spinach is wilted.
- Spread the veggies on top of the sweet potato crust. Beat the eggs the milk or (water or coconut milk) and pour the eggs on top of the filling. Put back into the oven for around 45 minutes or until the quiche is fully cooked.
- Freeze the whole quiche and reheat in the oven at 325 for about 45 minutes or until warmed through. If you prefer, you can also freeze individual slices and reheat in the microwave until warmed through.