As moms to be, we often find ourselves so engulfed in making sure the baby has everything they need when we get home (so important, right?!); but what about you + the rest of your family’s needs? We have to remember that we can set ourselves up for success before we even get home from the hospital. How, you may ask? PREP. One of the checklists included in my checklist bundle is all about postpartum home readiness and how we can set ourselves up for ease in the transition home! One thing we may not put too much thought into ahead of time: meals. We may think “ah, we’ll figure it out”. Then find ourselves dreading making dinner with an upset baby, or getting tired of ordering out. I have a solution for you!
The Karing for Postpartum community is incredible! I polled my Instagram community ( filled with real moms and moms to be) for their absolute favorite easy to prep freezer meals to enjoy postpartum. You all came through. Many of you submitted responses, so I pulled a few to put into a step by step list for any mamas to access, any time!
I hope this makes all of your lives a little easier. Being able to pull out a frozen meal you already prepped ahead of time, heat it up quickly and easily, but know that you get to have a home cooked meal can truly feel so comforting in the unfamiliar stages of postpartum. We have options from breakfast to dinner! Read below!
french toast
butter
1 loaf brioche bread
8 eggs
2 cups whole milk
1/2 cup heavy cream
1/2 cup sugar
1/2 cup brown sugar
2 tbsp vanilla extract
topping
1/2 cup flour
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp salt
1 stick cold butter, cut in pieces
D I R E C T I O N S
French Toast: Grease the baking pan with butter. Tear or cut bread in cubes and place evenly in greased pan. In a separate bowl, whisk together all the other ingredients and pour evenly over the bread covered pan. Cover the pan tightly and store in the fridge/freezer until needed
Topping: Mix the flour, brown sugar, cinnamon, salt, and some nutmeg in a separate bowl, stirring with a fork. Add the butter and use a pastry cutter to mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge/freezer.
When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge/freezer and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.
Scoop out individual portions. Top with butter, drizzle with warm syrup, and sprinkle with fruit.
breakfast burritos
Submitted by: Karrie Locher, Recipe by: The Kitchn
R E C I P E
2 medium Yukon gold potatoes, peeled and diced small
1 large red bell pepper, seeded and diced
1 small red onion, diced
1 tablespoon vegetable oil
1 teaspoon salt, divided
12 large eggs
1/4 cup whole milk
2 tablespoons unsalted butter
1 1/2 cups shredded Monterey Jack cheese (about 6 ounces)
12 (10- to 12-inch) flour tortillas, at room temperature
Optional extras:salsa, cooked bacon, cooked sausage
D I R E C T I O N S
Roast Veggies: Combine the potatoes, peppers, and onions together in a medium bowl. Drizzle with the oil and 1/2 teaspoon of the salt, and toss to coat. Transfer to an even layer on a baking sheet and roast until the potatoes are tender, about 20 minutes.
Cook Eggs: While the veggies roast, whisk together the eggs, milk, and remaining 1/2 teaspoon salt until combined. Melt the butter in a 10-inch skillet (cast iron or nonstick would be ideal) over medium heat. Add the eggs and cook, stirring occasionally, until mostly set but still moist, 4 to 5 minutes. Remove from the heat.
Assemble Burritos: Let the eggs and roasted vegetables cool while you set up an assembly station — the eggs and vegetables should be room temperature for best assembly. Tear off 12 squares of aluminum foil. Have your cheese and tortillas standing by. Place a tortilla on top of a piece of foil. Sprinkle 2 tablespoons of cheese onto the tortilla. Top the cheese with 1/4 cup roasted vegetables, followed by 2 heaping tablespoons of the scrambled eggs, and any extra toppings. Roll burrito and fold in sides.
Storage: Wrap the burrito tightly in the aluminum foil and repeat until all ingredients used. Freeze the burritos in a single layer on a baking sheet — they'll freeze faster and more uniformly this way. Store frozen burritos in a gallon-sized zip-top freezer bag for longer-term freezing. Good up to 3 months!
To Eat: Unwrap and microwave on high for 1 to 2 minutes, until warmed through, or heat in a regular or toaster oven at 350°F for 12 to 15 minutes.
lunch + dinner:
Chicken Noodle Casserole
Submitted by: Skyelar Maloney, Recipe By: Her Grandmother (so you know it’s good!)
R E C I P E
1 can cream chicken
1 can cream mushroom
1 can chicken broth.
1 cup shredded cheese
2 cups cooked chicken (rotisserie would be fast + easy too!)
Mix with 8-12 oz cooked egg noodles
*Optional-add sautéed chopped celery, carrots and onion. Add however much you like, usually 1 whole carrot, 2 celery stocks and 1/4 of an onion is what I’ll sauté then add!
D I R E C T I O N S
Spread mixture into a 9x13 pan
Top casserole with dried bread crumbs with melted butter (about 2-3 tbsp) on top
Bake 30 to 40 min at 350 or cover and freeze until ready! If frozen, allow casserole to thaw prior to cooking for quicker cook time.
Chicken + Dumplings (Instapot)
Submitted by: Bernadette McKinney, Recipe by: Bernadette McKinney
R E C I P E
Put these ingredients into freezer bags and store/freeze until needed
2 tbsp butter
1 yellow onion, chopped
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/2 tsp thyme
1 cup celery, chopped
1 cup carrots, chopped
1 lb boneless chicken breast, cut into desired size chunks
These ingredients needed the day of:
Can of biscuits, chopped into 4's
2 cups chicken stock
1/2 cup heavy whipping cream
D I R E C T I O N S
Add everything except the cream into the instapot
Cook on high pressure for 12 minutes, make sure chicken is cooked
Stir in cream, taste, season to preference
Chicken Pot Pie
Submitted by: Kat Becker, Recipe by: Kat Becker
R E C I P E
2 cups Cooked Shredded Chicken (Rotisserie or 2 cooked and shredded breasts)
16 oz Frozen Diced Hashbrowns
12 oz Frozen Mixed veggies
1/4 cup Onion, diced (optional)
2 12 oz jars of Chicken Gravy - homemade is optional but I like to keep it simple!
salt & pepper to taste
4 (1 top and 1 bottom) Unbaked Pie Crusts (store-bought refrigerated – 2 packages)
1 large egg optional for egg wash
D I R E C T I O N S
Chop your cooked chicken into bite-sized pieces and measure out 2-ish cups. Measure with your heart for this part.
Also add to bowl frozen hash-browns, frozen mixed veggies, diced onion (if using), 2 jars of gravy and season to taste with salt and pepper. Stir all together until well combined.
Remove your store-bought pie crusts from their packages. If they need to come to room temperature first that's fine, just wait a few minutes.
Place one pie crust into each 9-inch pie plate. Spoon the pot pie filling equally between the two pie plates in the crust. Top with the second pie crusts. Seal the edges by crimping with a fork or your fingers. Poke a few holes with a fork on top pie crusts.
To Freeze/Store for later: Wrap unbaked chicken pot pies tightly in Saran Wrap first and then aluminum foil, then place in freezer. Freezes well for 4-6 months.
To bake from frozen, remove saran wrap, preheat oven to 400°F. Place pot pie on a baking sheet, place in middle rack of oven and bake, covered for 30 minutes. Remove the foil from the pie, then continue baking for 35-40 minutes or until top of pie is golden and inside is bubbling. Cool for 10 minutes, cut into slices and serve.
To thaw first & bake, place frozen pot pies into fridge for 24 hours. Bake at 400°F, covered for 20 minutes. Remove the foil from the pie, then continue baking for 35 minutes or until top of pie is golden and inside is bubbling. Cool for 10 minutes, cut into slices and serve. (This is also how to bake if you bake before freezing!)
Taco Casserole
Submitted by: Kat Becker, Recipe by: Kat Becker
R E C I P E
2 tablespoons olive oil
1 pound ground beef
1 medium yellow onion, diced
1 jalapeno seeded and diced - totally optional!
3 cloves garlic minced
1 package taco seasoning
15 ounces black beans, drained and rinsed
4 ounces diced green chiles drained
½ teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons tomato paste
16 ounce picante sauce or salsa
2 cups Mexican blend shredded cheese, divided
D I R E C T I O N S
Preheat oven to 350°F degrees. Spray a 9×13 or 3 quart baking dish with nonstick spray and set aside.
Heat a large, deep skillet over medium high heat and add olive oil. Add ground beef and cook, crumbling until browned and mostly cooked
Add onion and jalapeno (if you like spice!) to beef. Cook, stirring often, until softened, about 4 minutes. Add garlic and cook about 1 minute. Beef should be fully cooked and brown at this point.
Drain any fat and return to skillet. Stir in taco seasoning, black beans, green chiles, salt, pepper, tomato paste and picante sauce. Cook 1-2 minutes.
Set skillet aside and add 1 cup of shredded cheese.
Transfer beef mixture to prepared baking dish and top with remaining 1 cup of cheese.
Bake approximately 25 minutes, until hot and bubbly and cheese is melted (if eating upon prep)
To freeze/ store for later: Cook beef mixture in skillet and assemble in baking dish, omitting 1 cup remaining cheese on top. Cool completely and cover tightly with plastic wrap and aluminum foil, then freeze for up to 3 months.
To thaw first + bake: Thaw overnight in refrigerator until casserole is completely thawed. Remove plastic wrap and aluminum foil, set out on the counter for about 20 minutes, top with 1 cup of cheese, then bake at 350°F for about 45-55 minutes, until hot and bubbly and cheese is melted.
Topping Options: Salsa, Shredded iceberg lettuce, Sliced black olives, Chopped tomatoes, Sliced jalapenos, Minced fresh cilantro, Lime wedges, Frito corn chips, Cheddar Cheese, Sour Cream, Refried Beans. Spanish rice! Can also serve in tortillas as easy tacos!
Mississippi Pot Roast
Submitted by: Anna Landry, Recipe by: Anna Landry
R E C I P E
2-3 lb beef chuck roast
1 (1oz) packet dry ranch dressing mix
1 (1oz) packet French onion soup mix OR packet Au Jus Gravy Mix
1 sweet or white onion (in strips)
1 stick of butter, cut up
1 jar of pepperoncini peppers (with liquid)~ add desired amount
*onions optional but delicious
D I R E C T I O N S
To freeze/store for later: dump all ingredients in a freezer ziplock and freeze
Thaw + cook: thaw the night before by placing bag in fridge overnight, then pour entire contents in crockpot and cook on low for 8-10 hours
Tip: For a thicker gravy you can add a cornstarch slurry at the end, but not needed
Tip: Serve over mashed potatoes or whatever you prefer! Also yummy on a sandwich!
Chicken Ranch Pasta Bake
Submitted by: Sarah Stickel, Recipe By: Sarah Stickel
R E C I P E
Pasta
16 oz dried penne pasta
2 lbs boneless skinless chicken breasts, cubed
2 tbsp ranch seasoning mix
Sauce
4 tbsp butter
2 tsp minced garlic
2 tbsp ranch seasoning mix
1 tbsp all purpose flour
2 pint heavy whipping cream
1 cup grated parmesan cheese
1/2 tsp black pepper
Toppings
Cooked + Chopped Bacon (prep at time of serving)
Mozzarella Cheese
D I R E C T I O N S
Boil penne pasta to al dente, drain
Season chicken with ranch seasoning, spray cooking spray on nonstick skillet
Cook chicken in skillet until no longer pink inside-about 10-12 mins.
In another skillet, melt butter, add in garlic and cook until fragrant about 1 minute. Then whisk in flour + ranch seasoning (constantly whisking for about 30 seconds), then whisk in heavy whipping cream. Continue to cook and stir consistently about 1 minute or until mixture begins to boil. Remove from heat and stir, adding in parm cheese and stirring until melted. Add pepper to season.
Add drained pasta + cooked chicken to the skillet with sauce mixture and mix
Add the entire mixture into a greased 9x13 baking pan. Top with mozzarella cheese + chopped bacon (at time of baking)
Bake at 375 degrees for 20 mins uncovered
Remove from oven, let cool, and enjoy!
TIP: If freezing, add mixture to baking pan, cover and freeze. Add cooked bacon and mozzarella cheese on top at the time of baking!
Sour Cream Noodle Bake
Submitted by: Dana Demarest, Recipe by: The Food Network
R E C I P E
1 1/4 pounds ground chuck
One 15-ounce can tomato sauce
1/2 teaspoon salt
Freshly ground black pepper
8 ounces egg noodles
1/2 cup sour cream
1 1/4 cups small curd cottage cheese
Pinch red pepper flakes
1/2 cup sliced green onions (less to taste)
1 cup grated sharp Cheddar
Crusty French bread, for serving
D I R E C T I O N S
Preheat the oven to 350 degrees F.
Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
Cook the egg noodles until al dente. Drain and set aside.
In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
Serve with crusty French bread.
To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.
Chicken Broccoli Alfredo Bake
Submitted by: Jessica Lillestol, Recipe by: Jessica Lillestol
R E C I P E
2 cooked chicken breasts diced
2 cups frozen broccoli
1 box pasta (penne or bow tie), cooked
1-2 jar Alfredo sauce depending how “saucy” you like it
D I R E C T I O N S
Combine all ingredients and dump in a disposable 9x13 aluminum pan, cover with foil and freeze
Can be cooked from frozen or thawed, 350 degrees for 30-60 mins or until hot
TIP: If you’re feeling fancy you can add parm or breadcrumbs on top. Serve with bread and salad
I am so excited to try some of these! There is just nothing like a hearty home-cooked meal when you get home from the hospital. These are also great to have on hand for bringing to another new parent in your life (it’s the actual best gift!)! I am most looking forward to the french toast casserole, and love the idea of having a breakfast burrito to easily pull out in the morning—but will 100% be making all of these because they sound bomb!
I’d love to know if you try these or what your fave recipe is! Feel free to share yours below too for other mamas!
XX Karrie
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Postpartum
karrie locher
meals, meal prep, postpartum, pregnancy, nesting
