I am less than a month away from my due date with my third baby. I have to admit that this is the most tired I have been out of all of my pregnancies. Making freezer meals before baby arrives this time around was a no-brainer since I did the whole freezer meal thing with my little girl when I was pregnant the last time. Having meals ready to go really was a gamechanger when getting aquainted with your new baby and truly helps to take some of the stress off. I have included a grocery list and all the recipes to help make all the meals. I did all my shopping at Walmart and spent about $250 which is a little said considering 8 years ago when I created 15 freezer meals meals before my daughter arrived, I spent just $150… Inflation, sigh.

There are 4 simple steps to batch freezer meal making:

1. Select your meals and jot down recipes.
2. Gather your supplies to make the meals.
3. Create a grocery shopping list andgo shopping.
4. Pick a day and cook away!

Here is my freezer meal list this time around:

1. Sausage Egg and Cheese Breakfast Burritos
2. Bacon Egg and Cheese Breakfast Pockets
3. Breakfast Sandwiches
4. Beef Bean and Cheese Burritos
5. Cheesy Jalapeno Popper Chicken Taquitos
6. Tuscan Chicken Bake
7. Cheesy Taco Rice Bake
8. Crack Chicken Casserole
9. Hawaiian Sweet Roll Sliders
10. Beef and Cheese Ravioli
11. Pizza Casserole
12. Broccoli Cheese Chicken and Rice Casserole
13. Dump and Bake Meatball Casserole

If you followed my freezer meal blog from 2016, you will notice some repeat recipes carried through to this list. That is because they frozen VERY well and tasted SO good! However, most of this list are new recipes and I am just as eager to try them as you are! These recipes are super hearty and for a good reason-right after you have your baby, you will be HUNGRY. You will need all the fuel you can get to fuel your sleepless nights and busy days. And if you are breastfeeding, you are going to need these calories even more. I cannot wait to hear which meals you liked best.

Supplies

First things first, you will want to make sure you have the proper supplies to prep these meals. I have created a quick list below that you can use when you go shopping:

• Sharpie markers
• Zip lock bags (gallon size)
• Wax paper
• Aluminum foil
• Aluminum pans

Grocery List

BREADS/GRAINS 

MEATS 

PRODUCE 

DAIRY & EGGS 

FROZEN 

CANNED & JARRED GOODS 

SEASONINGS & CONDIMENTS 

Recipes

Jalapeno Popper Chicken Taquitos

Ingredients

• 1 pack medium/small taco size tortillas (20 count)   
• 3-5 jalapenos, seeded and diced
• 2 packs cream cheese
• 3 chicken breasts, cooked and shredded
• 1 package shredded cheddar
• Cumin
• Salt and pepper

Directions

1. Preheat oven to 350 degrees.
2. In a mixing bowl, add all ingredients except for tortillas and stir well.
3. Lay out a tortilla and add 2-3 spoonfuls of mixture and then roll up into a taquito.
4. Lay on a baking sheet and bake taquitos for 10 minutes.
5. Let cool and wrap in parchment paper and/or foil and place into a gallon ziplock bag. Store away in freezer.

Bubble Up Pizza Casserole

Ingredients

• 2 cans refrigerated buttermilk biscuits
• 1- 15 oz jar pizza sauce
• 2 tsp Italian seasoning
• ½ tsp garlic powder
• 2 cups shredded mozzarella cheese
• 4 oz sliced pepperoni and your favorite toppings

Directions

1. Cut each buttermilk biscuit into quarters using a sharp knife or pizza cutter.
2. Line the bottom of the baking dish evenly with the biscuit pieces.
3. Spread the pizza sauce over the biscuit pieces using a small spatula or spoon.
4. Add the Italian seasoning and garlic powder evenly over the pizza sauce.
5. Sprinkle the mozzarella cheese evenly on top.
6. Top the cheese with pepperoni slices and freeze.
7. To cook, bake for 25-30 minutes until the cheese is melted and slightly brown, and the dough is cooked through. Add your favorite pizza toppings and make it your own!

Chicken Broccoli and Rice Casserole

Ingredients

• 2 Tablespoons butter
• 2lb skinless chicken breasts or tenderloins
• 1 teaspoon Italian Seasoning
• Salt/Pepper, to taste
• 1 Tablespoon olive oil
• 1 1/4 cups white long grain rice, uncooked
• 2 cups fresh broccoli florets, uncooked
• 10.5 oz. Condensed Cream of Chicken Soup
• ½ cup milk
• ½ cup sour cream
• 2 cups shredded cheddar cheese, separated

Directions

1. Cut chicken into bite-sized pieces and season with Italian seasoning and desired amount of salt and pepper.
2. Heat butter in a large pot over medium heat until melted. Add the chicken and cook until golden brown on all sides, about 5 minutes. Remove and set aside.
3. Add the chicken broth, olive oil, and rice to the pot and bring to a boil, then reduce heat to a simmer.
4. Cover tightly and cook for 6 minutes.
5. Add the broccoli and replace the cover. Cook for 9 more minutes, or until no liquid remains in the pot and the rice is cooked through.
6. Turn off the heat and leave the cover on. Let the rice stand for 10 minutes, do not stir. Any rice on the bottom of the pot will release.
7. Add the cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings, and half of the cheddar cheese to the pot of rice.
8. Add to a lightly greased 9 x 13 casserole dish and top with remaining cheese and freeze.
9. To cook, bake at 350 degrees until heated through.

Dump and Bake Meatball Casserole

Ingredients

• 1 pound frozen meatballs (beef, turkey, or chicken)
• 2 cups cooked pasta (such as penne, bowtie, or rotini)
• 1 (24-ounce) jar marinara sauce
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• Fresh parsley, chopped (for garnish, optional)

Directions

1. Spray a casserole dish with cooking spray or butter.
2. In the prepared baking dish, combine the frozen meatballs, pasta, marinara sauce, Italian seasoning, garlic powder, onion powder, red pepper flakes (if using), salt, and pepper. Stir everything together until well combined.
3. Sprinkle the shredded mozzarella cheese evenly over the top.
4. Freeze and enjoy later.

Hawaiian Sweet Roll Sliders

Ingredients

• 1 dozen Hawaiian sweet buns
• 12 slices deli ham
• 6 cheese slices (Swiss, cheddar, or marble)
• 1/2 cup butter, melted
• 1 Tbsp. mayonnaise
• 1 Tbsp. Dijon mustard
• 1/2 Tbsp. Worcestershire
• 1 Tbsp. poppy seeds
• 1 Tbsp. honey
• 1/2 Tbsp. dried onion

Directions

1. Place the buns on a flat surface and slice the buns all together.
2. Put the bottom part of the buns in a 9×13 aluminum baking tray.
3. Layer ham and cheese on top of the buns, then place the top layer of buns over the cheese.
4. Mix up the dressing by combining the melted butter, mayonnaise, Dijon mustard, Worcestershire sauce, poppy seeds, honey, and dried onion in a small bowl. Spread the dressing mixture over the top of the buns.
5. Cover the tray with two layers of aluminum foil and store in the freezer until you’re ready to eat.

Crack Chicken Casserole

Ingredients

• 1 (8-ounce) block cream cheese – softened
• 1 cup sour cream
• 1 (1-ounce) package Ranch Seasoning Mix
• ½ teaspoon salt
• ½ teaspoon Ground black pepper
• 2 pounds chicken breast or tenderloins – cut into 1-inch pieces
• 8 ounces shell pasta
• 6 slices bacon – cooked until crisp and chopped
• 1 cup sharp cheddar cheese – freshly shredded

Directions

1. Spray a large oven-safe skillet or baking dish with non-stick cooking spray. Set aside.
2. Beat the cream cheese in a large bowl until easily spreadable, then add the sour cream, ranch dressing mix, salt, and pepper and continue to mix until fully combined.
3. Add the chicken to the cream cheese mixture and mix until coated. Transfer the chicken to the prepared oven-safe casserole dish and bake for 20 minutes.
4. In the meantime, boil the pasta in a large pot of salted water according to package instructions. Drain and set aside.
5. Remove the chicken from the oven and stir gently. Fold in the pasta and cooked bacon, then add half of the shredded cheese and stir until melted. Sprinkle the remaining cheese over the top. Freeze at this step.
6. To cook, cook frozen at 350 degrees until cooked through.

Freezer Ravioli Bake

Ingredients

• 24 ounces cheese ravioli 2 (12-ounce) bags, fresh or frozen
• 1 pound lean ground beef
• 2 cloves minced garlic
• 1 tsp Italian seasoning
• 1 tsp onion powder
• 32 ounces marinara sauce
• 2 cups mozzarella cheese divided
• 1/2 cup grated parmesan cheese
• 1 tbsp chopped fresh parsley optional

Directions

1. Grease or spray with cooking spray a 9 x 13 or similar size foil pan or freezer safe ceramic baker.
2. In a large skillet over medium-high heat, brown ground beef, breaking into crumbles with spoon. Drain fat as needed. To the beef, add the garlic, Italian seasoning, onion powder and marinara sauce.. Stir to combine. Reduce heat to medium and continue to cook 5 minutes until heated thru and flavors are blended.
3. Spread 1/3 of meat mixture in the bottom of prepared pan. Top with 1/2 of the raviolis, laying out in a single layer. Top with another 1/3 of the meat mixture and one-half each of the mozzarella and parmesan cheeses. Repeat the layers of ravioli, then meat sauce, ending with the cheeses and parsley.
4. Cover pan with foil, sealing edges then wrap completely in plastic wrap. Freeze for up to 3 months.

Sausage Egg and Cheese Breakfast Burritos

Ingredients:

• 12 eggs, scrambled
• 1lb. ground sausage
• 1 package shredded cheddar cheese
• Veggies you fancy: onions, spinach, mushrooms, tomatoes, bell peppers (etc-optional)
• 1 pack large tortillas

Instructions:

1. Lay each tortilla on wax paper and top with either sausage or bacon, eggs, and veggies of choice.
2. Spoon 2 tbsp. shredded cheddar cheese on top.
3. Fold burrito and wrap in wax paper and then tin foil.
4. Place into gallon bags and freeze.
5. To cook, microwave for 2-3 minutes.

Cheesy Taco Rice Bake

Ingredients

• 1 cup uncooked brown rice
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 20 oz lean ground beef
• Green pepper,chopped
• 1-2 tsp fresh lime juice
• 2 T Chili Powder
• 1 tsp Oregano
• ½ tsp Thyme
• 2 tsp cumin
• 1/3 cup Cilantro, chopped
• 1 cup Shredded Cheddar Cheese
• 1 (15 oz) can tomato sauce

Instructions

1. Preheat oven to 350. Spray a 9X13 baking dish with EVOO, set aside.
2. Boil brown rice in water on stovetop. Set aside
3. In a 12” pan, spray with EVOO or cooking spray, add onion, garlic, and green pepper & sauté over medium-high heat for 1 minute.
4. Add ground beef, breaking it up as it browns. Cook for about 5 minutes & add peppers. Cook for 3-4 minutes, or until meat is no longer pink.
5. Add lime juice and seasonings. Stir to combine. Adjust seasonings to taste.
6. Remove from heat – add rice, tomato sauce, & 1/4 cup of cheese to the skillet and stir to mix well.
7. Pour mixture into baking dish. Top with remaining Cheddar, cover, and freeze.
8. To cook while frozen, cover with foil & bake for 40 minutes.
9. Remove foil & bake an additional 10 minutes or until cheese is melted & edges are bubbling. Remove from oven & let cool for 10 minutes.

Tuscan Chicken Pasta

Ingredients

• 1 (16oz) box of bowtie or rotini pasta
• 4 tablespoons butter
• 4 cloves garlic, finely minced or pressed through a garlic press
• ½ tablespoon dried basil
• 8 ounces cream cheese, softened and cut into 8 pieces
• 8-ounce jar sun-dried tomatoes, rinsed, drained and chopped
• 2 cups milk
• 6 ounces Parmesan cheese, grated (about 2 cups)
• ½ teaspoon ground black pepper
• ½ teaspoon salt, more to taste, if needed
• 1 cup of chicken, cooked and cubed

Instructions

1. In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring the whole time. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it will become a smooth creamy paste. Stir in the sun-dried tomatoes.
2. Over medium heat, add the milk and whisk quickly and constantly until it becomes into the sauce. Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes. Serve over hot, cooked noodles. I put my chicken on top, or you can mix it in. You actually don’t even need chicken you don’t want it!
3. When making them into freezer meals – put the noodles and sauce into two 9×9 foil tins. Wait until it cools down a little, place foil on top, and stick in the freezer.
4. To cook when frozen: Bake at 350 degrees for 40 minutes or until heated through
5. To cook when frozen but then thawed: Bake at 350 degrees for 30 minutes or until heated through.

Beef Bean and Cheese Burritos

Ingredients:

1 lb. ground beef
1 can refried beans
1 bag shredded cheddar cheese
1 medium onion
1 pack large tortillas
1 packet taco seasoning

Instructions:

1. Brown beef in a skillet with onions and taco seasoning & drain well.
2. Top each tortilla with 2 tbsp. ground beef, 2 tbsp. refried beans, and 2 tbsp. cheddar cheese.
3. Top with onions and fold into a burrito.
4. Wrap burrito in wax paper and then in tin foil. Place in gallon freezer bag.
5. To cook, remove from foil and paper and wrap in paper towel. Microwave for 2-3 minutes.

Freezer Ready Breakfast Sandwiches

Ingredients

• 12 large eggs
• 2 TBS milk
• Salt and pepper
• 12 English muffins
• Softened butter or light oil spread
• 12 sausage patties
• 12 slices of your favorite cheese

Directions

1. Preheat oven to 325F. Grease a 9×13 pan with butter
2. In a large bowl, whisk the eggs and milk, and then pour into the pan. Season generously with salt and pepper. Bake for 18-20 minutes or until the center is just set, being careful not to overcook or dry them out.
3. While the eggs are baking, use a serrated knife to slice open the English muffins and spread both sides with a light layer of butter or your choice of spread.
4. Use a metal spatula and cut eggs into 12 equal squares.
5. Top the bottom halves of the muffins with an egg square, top with cheese, then top with desired amount of meat of choice.
6. Top with the top halves of the muffins, and then tightly wrap each sandwich in wax paper, plastic wrap or foil. Use a sharpie to indicate what kind of sandwich each one is, and then place the sandwiches into large Ziploc bags and freeze.
7. When ready to eat: Remove the wrapping from the frozen sandwiches and wrap loosely in a paper towel. Microwave on 40% power for 45 seconds to a minute until no longer frozen in the center (you can test this with your finger, but be careful, it could be hot!) Then microwave at 100% power for 15-30 seconds until cheese is melted and the bacon/sausage is heated all the way through.

Bacon Egg and Cheese Pockets

Ingredients:

• Refrigerated puff pastry sheets
• ¾ cup shredded cheese
• ¾ cup chopped bacon (cooked)
• 3 eggs scrambled (seasoned with salt and pepper, if desired)
• 1 egg
• splash of water

Directions:

1. Preheat oven to 400℉. Cut puff pastry sheets in squares approximately 4″ x 5″ or 5″ x 5″
2. Place the puff pastry squares on parchment paper on a baking sheet
3. Evenly distribute the eggs, bacon, and cheese onto each puff pastry square. Don’t make them too full or they will be hard to seal shut and the ingredients will spill out while baking.Fold the puff pastry square in half in the shape of a triangle, pressing the sides together, then sealing the sides together with a fork.
4. Make the egg wash by whisking 1 egg with a splash of water
5. Brush the tops and sides with egg wash
6. Bake for about 15 minutes or until golden brown
7. Let the pockets cool and put them in an air-tight bag to freeze.
8. To enjoy: Reheat in the microwave for about 1 minute and 30 seconds

And there you have it! Please let me know which meals you liked or did not like so I can share. I will be doing another freezer meals post with my next baby! Stay tuned.

Your trainer and friend,