16 Postpartum Freezer Meals to Make Before Baby Arrives

It is my 3rd time creating postpartum freezer meals-something I wish I would have done with my first baby but truth be told, I did not even think about it plus I dont think we really had the money at the time. Prepping postpartum freezer meals not only saves you time, it can also save you money and stress too after baby comes. WHO wants to be cooking after giving birth, anyway? This buys you some time back so you can relax with your new baby. There is an upfront cost though when going shopping.. the first time I made postpartum freezer meals was 10 years ago with my first daughter. I believe I spent around $150 for 15 meals… this time around it was about $300 for 16 meals… inflation sucks, yall. But I still recommend doing this-even if its not as many meals.

If you have read my previosu blogs on my other postpartum freezer meals, you will recognize a few meals on this blog from those-those are my tried and true faves that freeze well and taste good-even months later.Here is the link to the blog post from 2010 when I made freezer meals the first time and here is the second blog post from two years ago for my 3rd child.

When making postpartum freezer meals, you have to take it all in steps.

First and foremost, you get a pen and paper out (or type in your notes app, whatever) and write down ideas of what you want to make. Then search for recipes on Pinterest or the web and write those down. Narrow down the list if needed. You dont want anything too hard or fancy-dump and bake casseroles and burritos have been the easiest things to me.
Next you make a grocery list from those recipes. Separate into categories so you are not driving yourself crazy.
Then you go shop! This time around, I just made my shopping cart online and did a Walmart pickup which was so NICE. Highly recommend.

OH! Do not forget to gather your materials needed for prepping:

Aluminum pans with lids
Sharpie marker
Gallon bags
Aluminum foil
Parchment paper

Alright! Without further ado, here is my postpartum freezer meal menu for baby number four, the recipes, the grocery shopping list, and a few images of the ingredients and the after prep 🙂

THE MENU

Freezer Breakfast Burritos
Freezer Beef Bean Cheese Burritos
Tuscan Pasta
Dump and Bake Meatball Casserole
Freezer Beef Tortellini Bake
Chicken Enchiladas
French Onion Chicken Orzo Casserole
Pulled Pork Mac and Cheese
Cheesy Taco Rice Bake
Angel Chicken Rice Casserole
Bacon Egg and Cheese Puff pockets
Million Dollar Stuffed Shells
Ham and Cheese Sliders
Chicken Sausage & Cheese Bagel Sammies
Twice baked potato casserole
Pizza Bubble Up Bake

GROCERY LIST

Protein

2lb breakfast sausage
2 12ct eggs
6lb ground beef (I bought the 1lb rolls)
1lb ground italian sausage
4lb chicken breasts (I bought 2 packs of 4 breasts each)
1lb meatballs (one frozen bag or buy fresh-I bought fresh)
2lb bacon (2 1lb packs)
4oz pepperoni
1 pack frozen chicken maple sausage patties (I like Applegate)
1 package of sliced deli ham
2-3lb Pork shoulder

Pastas, Grains, Breads, & Rice:

6 packs burrito size tortillas (8 in a pack)
20oz uncooked frozen or refrigerated cheese tortellini
1 box orzo pasta
16oz penne pasta
16oz bowtie pasta
1 box Puff pastry sheets
2 cans refrigerated buttermilk biscuits
1 pack plain bagels or bagel thins (I chose bagel thins)
1 pack hawaiian sweet rolls
3 cups uncooked white rice
Panko breadcrumbs
1 box elbow pasta
1 (12-ounce) box jumbo shell pasta about 24 shells
1 box brown rice

Dairy

7lbs cheddar cheese block
3 packs Butter
4 8oz cream cheese pack
1 gallon whole milk
3 bags shredded parmesan cheese
2 large containers sour cream
6 packets shredded mozzarella cheese
1 container Heavy cream
10-12 slices pack of cheddar cheese
1 large container cottage cheese

Canned, Bottled, & Boxed Goods

2 large cans refried beans
8oz sun dried tomato jar
1 jar salsa verde
1 can green chilies
1 12-16oz can green enchilada sauce
3 (24-ounce) jars marinara sauce
1 box chicken broth
1 15 oz jar of pizza sauce
10.5 oz can of cream of chicken soup
1 (15 oz) can tomato sauce

Produce

4 Garlic bulbs
Parsley (optional)
Basil
5 yellow onions
1 lime
1 Green pepper
Cilantro (optional)
4 lb Yukon gold potatoes
Chives

Seasonings/Condiments/etc:

3 packets taco seasoning
Salt
Pepper
Italian seasoning
Garlic powder
Onion Powder
Red pepper flakes
Olive oil
Sugar
Thyme
Worcestershire sauce
Balsamic glaze
Mayo
Dijion mustard
Poppy seeds
Dried onion flakes
Honey
1 packet Italian dressing seasoning mix
1 bottle BBQ sauce any kind you like (I like sweet baby rays)
Chili Powder
Oregano
Cumin

RECIPES

Freezer Breakfast Burritos (Sausage egg cheese)

Ingredients:

2 packs (8 count) burrito sized tortillas
2lbs breakfast sausage
1 block cheddar
1 12-count cartons of eggs
Veggies (optional): red bell peppers, onions – I did not use
Salt/pepper as needed

Directions

Brown sausage in a pan and set aside.
Scramble eggs with salt and pepper, set aside.
Shred your cheddar cheese and set aside.
Grab a tortilla and start adding a few tbsp of each ingredient to the center and roll up.
Wrap and freeze. To reheat, simply microwave.

Freezer Beef Bean & Cheese Burritos

2 packs (8 count) burrito sized tortillas
2 large cans of refried beans
2lbs ground beef
1 block of cheddar cheese
1 packets taco seasoning
Salt/pepper as needed

Directions

Brown ground beef with taco seasoning and set aside.
Shred your cheddar and set aside.
Take a burrito sized tortill and lay a couple tbsp of beans, a few tbsp meat mixture, and cheese. Wrap up tightly and freeze.
To reheat, microwave.

Tuscan Chicken Pasta

Ingredients:

16 ounces bow tie pasta
4 Tablespoon butter
4 garlic cloves, finely minced or pressed through a garlic press
½ Tablespoon dried basil
8 ounces cream cheese, softened and cut into small cubes
8 ounces sun dried tomatoes, 1 jar, rinsed, drained and chopped
2 cups milk
8 ounces Parmesan cheese, grated
½ teaspoon ground black pepper
½ teaspoon salt, more to taste if needed
2 chicken breasts, cooked and cubed

Directions:

Cook pasta according to package directions. While it’s cooking, prepare the sauce.
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.
Keep cooking over medium heat and add the milk and whisk quickly and constantly until it is blended 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.
Freeze casserole. To reheat, thaw in fridge overnight and bake at 350 degrees until done.

Freezer Chicken Enchiladas

Ingredients

1 pound chicken
1 packet taco seasoning
1 jar salsa verde
1 small can green chiles
1 pack 8 flour tortillas
1 12-16 ounces can green enchilada sauce
1 cup sour cream
2 cups shredded cheddar cheese

Instructions

Place chicken, taco seasoning, salsa verde and green chiles in crockpot on low for 6 hours. Shred using a stand mixer or two forks.
Grease 9×13 pan and pour half of the green enchilada sauce into the bottom of the pan.
Spread about a tablespoon of sour cream down the center of a warmed tortilla, then spread about 1/4 cup shredded chicken, and top with a hefty sprinkle of cheese. Roll and place in pan. Continue process with the next 7 tortillas. They will be a snug fit in a 9×13 pan!
Top with the remaining green enchilada sauce. Sprinkle with a half cup of cheese. Freeze.
To reheat, bake at 350 for 30 minutes until cheese is melty and gooey.

Dump & Bake Meatball Casserole

Ingredients

1 pound frozen or fresh (beef, turkey, or chicken)
1 16oz box cooked penne pasta
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

Spray a casserole dish with cooking spray or butter.
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.
Sprinkle the shredded mozzarella cheese evenly over the top.
Cover tightly and freeze.
To cook later thaw in the fridge the day before and bake at 350 degrees for 45 min.

Freezer Beef Tortellini Bake

Ingredients

1 tablespoon olive oil
1/2 medium onion chopped
1 pound extra lean ground beef
3-4 cloves garlic minced
Salt & pepper to taste
3 cups marinara sauce (one 24 oz. jar) divided
20 ounces uncooked cheese tortellimi
2 cups shredded mozzarella cheese
1 cup freshly grated parmesan cheese

Directions

Add oil and onion to a skillet and sauté for 4-5 minutes over medium-high heat.
Add in the ground beef and garlic. Cook it, breaking the beef up with your spoon as you go along, until it’s browned and cooked through (about 8 minutes). If there’s a lot of excess fat, spoon it out. Season with a bit of salt & pepper.
Add 2 cups of the marinara sauce to the ground beef mixture (give it a good stir and let it heat through).
Pour the remaining 1 cup marinara sauce into a greased 9×13 baking dish (spread it evenly along the bottom).
Add tortellini to the baking dish then add the meat sauce followed by the cheese.
Cover tightly and freeze.
To reheat, let it thaw for one day in the refrigerator. Then bake covered at 350 degrees for 30 minutes. Uncover and cook for 15 minutes or until bubbly.

French Onion Orzo Chicken Casserole

2 tablespoons unsalted butter
1 tablespoon olive oil
2 large yellow onions (thinly sliced)
1 teaspoon sugar
0.5 teaspoon salt
3 cloves garlic (minced)
1.5 cups orzo pasta
2 cooked shredded chicken breasts
0.5 teaspoon dried thyme
0.25 teaspoon black pepper
2 cups low-sodium chicken broth
1 cup heavy cream
1.5 cups shredded mozzarella cheese
0.5 cup grated Parmesan cheese
0.5 teaspoon Worcestershire sauce (optional)
0.5 teaspoon balsamic glaze (optional)

Directions

Caramelize the Onions. In a large oven-safe skillet or Dutch oven, melt the unsalted butter and olive oil over medium heat. Add the sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Stir in the minced garlic during the last 1–2 minutes.
Add Orzo and Chicken. Stir in the orzo and cook for an additional 2 minutes to allow it to lightly toast. Then, add the shredded chicken, thyme, black pepper, and Worcestershire sauce if using. Mix well.
Pour in Liquids. Pour in the chicken broth and cream, bringing the mixture to a gentle simmer. Reduce the heat to low and cover, cooking for 8–10 minutes. Stir occasionally until the orzo is tender.
Add Cheese. Once the orzo is ready, stir in 1 cup of mozzarella and the Parmesan cheese until creamy.
Freeze. Garnish with fresh thyme or parsley and wrap tightly. Store in the freezer for up to 2 months.
To reheat, bake at 350 degrees for 40 minutes.

Bacon Egg and Cheese Puff Pockets

Ingredients

Refrigerated puff pastry sheets
1.5 cups shredded cheddar cheese
1 pack chopped bacon (cooked)
3 eggs (seasoned with salt and pepper, if desired)
1 egg
splash of water

Instructions

Preheat oven to 400℉
Cut puff pastry sheets in squares approximately 4″ x 5″ or 5″ x 5″
Place the puff pastry squares on parchment paper on a baking sheet
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 (as pictured).
Make the egg wash by whisking 1 egg with a splash of water
Brush the tops and sides with egg wash
Bake for about 15 minutes or until golden brown. Let pockets cool. Wrap and place in an air-tight bag. Freeze. To cook, Reheat in the microwave for about 1 minute and 30 seconds

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 and veggies

Directions

Cut each buttermilk biscuit into quarters using a sharp knife or pizza cutter.
Line the bottom of the baking dish evenly with the biscuit pieces.
Spread the pizza sauce over the biscuit pieces using a small spatula or spoon.
Add the Italian seasoning and garlic powder evenly over the pizza sauce.
Sprinkle the mozzarella cheese evenly on top.
Top the cheese with pepperoni slices and freeze.
To reheat, 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 Sausage & Cheese Bagel Sammies

Ingredients

10 plain bagel thins
10 slices of cheese of choice
1 pack chicken maple sausage patties
12 eggs
1 cup cottage cheese
2 tbsp olive oil
Salt and pepper to taste

Directions

Preheat oven to 375 and line a 9×13” baking pan with parchment paper.
Blend ingredients until smooth. Pour into your prepared baking dish; bake for 17-20 minutes until eggs are cooked through.
Cut egg bake into circles or squares. If you have any scraps of eggs, be sure to save them to add to any sandwiches!
Slice bagels. Add egg patty, a cooked sausage patty, and a slice of cheese. Wrap sandwich in parchment paper or foil. Freeze until ready to heat and enjoy!
*REHEATING INSTRUCTIONS: MICROWAVE: wrap sandwiches in a damp paper towel. Microwave on defrost 50% power for 1 minute, then full power another 1-2 mins until eggs and sausage are heated through. For the oven, preheat to 350 and allow sandwich to sit on counter while oven preheats. Place sandwich on a baking sheet and make for 10-15 minutes until heated through.

Ham & Cheese Sliders

Ingredients

12 Hawaiian slider buns
12 slices deli ham
6 cheese slices Swiss, cheddar, or marble (I used swiss)
1/2 cup butter melted
1 Tbsp. mayonnaise
1 Tbsp. Dijon mustard
1/2 Tbsp. Worcestershire sauce
1 Tbsp. poppy seeds
1 Tbsp. honey
1/2 Tbsp. dried onion (I just used onion powder bc I forgot to grab this!)

Assembly Instructions:

Place the buns on a flat surface and slice the buns all together.
Put the bottom part of the buns in a 9×13 aluminum baking tray.
Layer ham and cheese on top of the buns, then place the top layer of buns over the cheese.
Mix 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.
Cover the tray with two layers of aluminum foil and store in the freezer.

Serving Instructions:

Thaw.
Preheat the oven to 350° and place the covered baking dish directly in the oven.
Bake for 20 minutes, until the buns are toasted and the cheese is melted.
Pull the sandwiches apart out of the tray or slice and serve.

Angel Chicken Rice Casserole

Ingredients

2 cooked shredded chicken breasts
3 cups uncooked rice prepared
10.5 oz can of cream of chicken soup
8 ounces cream cheese room temperature
0.7 ounce packet Italian dressing seasoning mix
1/8 tsp garlic powder
1 cup chicken broth
1/16 tsp pepper
2 cups cheddar cheese divided
1 cup Panko bread crumbs
4 Tbsp butter sliced into small pieces

Instructions

Prepare Minute Rice according to package directions and set aside. Microwaving works great if you want to keep it simple.
In a large mixing bowl combine the shredded chicken, prepared rice, cream of chicken soup, softened cream cheese, Italian dressing seasoning packet, garlic powder, and chicken stock. Stir until everything is fully combined and creamy with no lumps of cream cheese visible.
Fold in 1.5 cups of the cheese and stir until evenly distributed throughout the mixture.
Pour the mixture into the prepared baking dish and spread it into an even layer.
Sprinkle the remaining 0.5 cup of cheese evenly over the top.
Add the Panko breadcrumbs in an even layer over the cheese.
Dot the top with the sliced butter pieces, distributing them as evenly as possible across the entire surface and freeze.
To cook, let thaw and bake uncovered for 25 to 30 minutes until the edges are bubbly, the cheese is fully melted, and the breadcrumb topping is deep golden brown and crispy.
Let the casserole rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired.

Freezer Pulled Pork Mac & Cheese

Ingredients

1 box elbow pasta
3 cups pork shoulder, cooked and shredded
½ cup BBQ sauce
3/4 a stick of butter
1 cup milk
3 eggs beaten
16 oz mozzerella cheese
16 oz cheddar cheese
salt and pepper to taste

Instructions:

Cook elbow macaroni noodles as directed, drain and rinse and return to pot.
Add remaining ingredients to the pot and stir well until cheese is melted.
Spray a foil pan {these are so much cheaper if you buy them in bulk} with cooking spray and dump the pasta mixture in.
Top with pulled pork and drizzle with bbq sauce (or you can toss the meat with the sauce beforehand to evenly coat)
You can freeze it at this point if you want to deliver it frozen.
To cook, thaw and bake at 350 for 1/2 an hour to 45 minutes {if this is frozen it will probably need to cook longer}

Million Dollar Stuffed Shells

Ingredients

1 (12-ounce) box jumbo shell pasta about 24 shells
½ pound lean ground beef
½ pound mild Italian sausage
1 tablespoon olive oil
⅓ cup diced onion about half a medium onion
2 teaspoons minced garlic
3 cups marinara sauce homemade or store-bought, about 1 24-ounce jar
1 teaspoon Italian seasoning
salt and pepper to taste
8 ounces softened cream cheese
1 cup small-curd cottage cheese
½ cup sour cream
2 cups shredded mozzarella cheese divided
½ cup shredded parmesan cheese
chopped fresh parsley or basil optional garnish

Instructions

Bring a large pot of salted water to a rolling boil, then cook 1 (12-ounce) box jumbo shell pasta according to the directions on the package for al dente pasta. If preferred, undercook by a few minutes to avoid overcooking in the oven.
Drain the shells and rinse them with cold water to stop the cooking process. Toss lightly with 1-2 teaspoons of olive oil or vegetable oil to prevent them from sticking.
Add ½ pound lean ground beef and ½ pound mild Italian sausage to a large skillet and cook over medium heat for 7-10 minutes until fully browned and no pink remains, breaking up the meat into crumbles as it cooks. Drain off any excess grease.
Add 1 tablespoon olive oil and ⅓ cup diced onion to the skillet, and cook for about 2 minutes before adding 2 teaspoons minced garlic. Cook for an additional minute, then stir in 3 cups marinara sauce and 1 teaspoon Italian seasoning. Season with salt and ground black pepper to taste and remove from the heat.
Add 8 ounces softened cream cheese, 1 cup small-curd cottage cheese, ½ cup sour cream, 1 ⅓ cups of the 2 cups shredded mozzarella cheese, and ½ cup shredded parmesan cheese to a large bowl and mix until combined by hand or with an electric mixer.
Spread about ¾ of the sauce evenly in the bottom of the baking dish.
Stuff the shells with about 2 tablespoons of the million dollar filling in each shell, then arrange them in an even layer over the top of the sauce.
Spoon the remaining third of the sauce over the tops of the shells, and top with the remaining mozzarella cheese.
To reheat bake at 350 degrees, uncovered for 40 minutes, until the cheese is melted and bubbling. Let the dish rest for about 5 minutes before garnishing with chopped fresh parsley or basil if desired and serving.

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 (optional)
1 cup Shredded Cheddar Cheese
1 (15 oz) can tomato sauce

Directions

Preheat oven to 350. Spray a 9X13 baking dish with EVOO, set aside.
Boil brown rice in water on stovetop. Set aside
In a 12” pan, spray with EVOO or cooking spray, add onion, garlic & jalapeno & sauté over medium-high heat for 1 minute.
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.
Add lime juice and seasonings. Stir to combine. Adjust seasonings to taste.
Remove from heat – add rice, tomato sauce, & 1/4 cup of cheese to the skillet and stir to mix well.
Pour mixture into baking dish. Top with remaining Cheddar, cover, and freeze.
To cook while frozen, cover with foil & bake for 40 minutes or let thaw the night before and cook for 25 minutes
Remove foil & bake an additional 10 minutes or until cheese is melted & edges are bubbling. Remove from oven & let cool for 10 minutes.

Loaded Twice Baked Potato Casserole

Ingredients

4 lb Yukon gold potatoes chopped into large chunks
¼ cup unsalted butter
1 cup sour cream
½ cup cream cheese
½ cup heavy cream or milk
2 cups shredded cheddar cheese
1 package bacon 16oz pack, cooked and chopped reserve about ¼ cup for topping
3 tbsp fresh chives chopped
¾ tbsp salt
1 tsp ground black pepper

Instructions

Wash and peel potatoes. Cut them into large chunks. Place potatoes in a large pot of boiling water and cook until fork tender, approximately 15 minutes.
Drain the potatoes, return to pot and add butter. Mash with a potato masher. Stir in heavy cream, sour cream, cream cheese, bacon, salt, pepper and 1 ½ cups of shredded cheese and mash until desired consistency.
Lightly spray a 9×13 inch baking dish with non-stick cooking spray. Place the potato mixture in baking dish. Top with remaining ½ cup cheese and remaining chopped bacon. Add the chives if needed.
To reheat remove from freezer to the fridge to allow thawing. Bake for 25-30 minutes or until cheese is melted. Top with sour cream.