Postpartum Freezer Meal Recipes
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! If you haven’t joined the KPF Community Freezer Meals for Postpartum Pinterest board, you can do so here to get so many other options that KFP mamas are adding each day!
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!
Want to jump to a specific meal? Click the links below!
BREAKFAST | LUNCH | DINNER | SNACKS | FOR THE KIDS | GLUTEN FREE | DAIRY FREE | SMOOTHIES
breakfast
MAKE AHEAD BREAKFAST EGG MUFFINS
Recipe by: Life Made Sweeter - Kelly Kwok | Submitted by: Renee
These Egg Muffins are easy to make and take just 5 minutes of prep time. So convenient and perfect when you need a healthy make-ahead breakfast that can easily be taken to work or school. Choose from 9 delicious flavor variations! Naturally gluten-free, grain-free,low carb, dairy-free, keto with paleo and Whole30 options.
HOW TO TURN THIS INTO A FREEZER MEAL:
Freeze breakfast egg muffins in a large freezer bag or airtight container for up to 3 months. Individually-stored egg muffins should be wrapped in a layer of plastic wrap and a layer of aluminum foil to prevent freezer burn. Thaw them overnight in the fridge before warming them up or add a little extra reheating time and enjoy!
HOW TO REHEAT:
Microwave: Warm up individual egg muffins in the microwave for about 30-40 seconds.
Oven: Reheat baked egg cups in the oven or toaster oven at 350°F for about 8-10 minutes, or until warm.
Air Fryer: You can also reheat them in the Air Fryer or oven at 375°F for 3- 5 minutes or until warm.
INGREDIENTS:
Base Ingredients:
10 large eggs
1 - 1 1/2 teaspoons sea salt, or to taste
1/4 - 1/2 teaspoon black pepper, or to taste
Jalapeño Popper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3-4 jalapeño peppers deseeded and chopped, plus round slices for topping (if desired)
1/3 cup softened cream cheese
1/2 cup grated cheddar cheese
1/3 cup cooked crumbled bacon
Ham and Cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried mustard or Dijon Mustard (optional)
2/3 cup grated cheddar cheese plus more for topping
3/4 cup chopped cooked or deli ham
BLUEBERRY BAKED OATMEAL BARS
Recipe by: The Big Man’s World - Arman Liew | Submitted by: Carly Stokke
This blueberry baked oatmeal makes a healthy and wholesome breakfast that comes together in less than 15 minutes! No eggs or butter are needed; it’s naturally sweetened and packed with protein.
HOW TO TURN THIS INTO A FREEZER MEAL:
Baked Oatmeal is freezer friendly and will keep well frozen for up to 6 months.
INGREDIENTS:
2 cups rolled oats gluten-free, if needed
1/2 cup almond butter (can use any nut or seed butter)
2 large bananas
1/2 cup blueberries
1/4 cup white chocolate chips
lunch
HOMEMADE CHICKEN TAQUITOS WITH CILANTRO & PEPPER-JACK CHEESE
Recipe by: Happy Money Saver - Karrie Truman | Submitted by: Shaina Gibson
When I am hungry for something delicious and homemade at lunch time I turn to my freezer for my pre-made Crispy Homemade Chicken Taquitos with cream cheese, Cilantro and Pepper Jack cheese. Creamy and satisfying are the words I would use to describe these. In fact this freezer chicken taquitos recipe is so good I find myself wanting to eat like 10 of them at once. My body says I am full after about 4 but my mind wants more. That’s just how good these are.
HOW TO TURN THIS INTO A FREEZER MEAL:
As you roll your chicken Taquitos, place them on a parchment lined cookie sheet without touching. Then place the cookie sheet in the freezer. When taquitos are frozen remove them from the cookie sheet and add them all to a freezer safe gallon sized bag. Label and add back to the freezer. When you are ready to eat just take a few or a lot of the taquitos, place on a foil or parchment lined cookie sheet. Spray lightly with olive oil and sprinkle with a little salt. Bake at 425 degrees in the oven for 15-20 minutes or until crispy.
INGREDIENTS:
1 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1 ½ Cups shredded Pepper-jack cheese
small corn or flour tortillas (approximately 30 depending on how full you stuff them!)
fine sea salt
cooking spray
3 Cups roasted shredded chicken breast (or roast beef is great too)
8 oz. Cream Cheese
4 Tablespoons chopped Cilantro
2 Tablespoons Lime juice
1 (6 oz.) can Green Chilis (or ½ cup green salsa verde if you have that on hand)
3/4 teaspoon Cumin
1 ½ teaspoon Chili Powder
EASY MAKE-AHEAD HAM AND CHEESE HAWAIIAN SLIDERS
Recipe by: Make-Ahead Meal Mom -Candi | Submitted by: Karen Getz
Make-Ahead Ham & Cheese Hawaiian Sliders are the perfect meal for game day, picnics, potlucks, or easy weeknight dinners! They are simple to make and only take 20 minutes to heat in the oven!! Definitely one of our family’s favorite freezer meals!!
HOW TO TURN THIS INTO A FREEZER MEAL:
For a smaller freezer meal if you’re only cooking for one or two people, you can make these as written and then split the rolls into two smaller trays.
Check your grocery store or local dollar store as I’ve often had good luck finding trays that were about half the size of the 9x13s, which work perfectly for a half sheet of the sliders.
Another option is to make the full tray of sliders but then portion them into individual sandwiches. Store them in airtight containers. You can reheat in the microwave or use the air fryer for a crispier option.
INGREDIENTS:
2 tablespoons butter, melted
1 teaspoon dry minced onion
1 teaspoon coarse-ground mustard
1/4 teaspoon poppy seeds
1 package Hawaiian sweet rolls
9 oz deli ham thin sliced
10 slices Swiss cheese
1/2 cup honey mustard salad dressing (or honey mustard)
Want to jump to a specific meal? Click the links below!
BREAKFAST | LUNCH | DINNER | SNACKS | FOR THE KIDS | GLUTEN FREE | DAIRY FREE | SMOOTHIES
dinner
SLOW COOKER MONGOLIAN BEEF
Recipe by: Unbound Wellness - Michelle Hoover, NPT | Submitted by: Rachel Garcia
Mongolian beef is a delicious and simple dish made with beef sliced thin that’s in a savory and thick sauce. It’s served with green onion and often a side of rice and vegetables.
Mongolian beef has been one of my absolute favorites during my pregnancy! It’s packed with protein, flavor, and is easy to make into a healthy, simple dish. I decided to adapt this recipe for the slow cooker to make it even more convenient during the postpartum period. It’s also paleo, whole30, and AIP compliant.
HOW TO TURN THIS INTO A FREEZER MEAL:
This recipe is part of freezer meal week here on the blog, which is inspired by my own postpartum freezer prep! Here’s all you have to do…
Add all of the ingredients to a freezer bag.
Freeze flat in the freezer for up to 3 months.
When ready to cook, transfer to the fridge and place it in a large container (like a casserole dish or a large bowl in case it leaks at all) to defrost.
Once the meat is totally thawed, cook as directed.
Here are a few safety things to note about freezer meals…
Never refreeze previously frozen food.
Always wait until the meat is totally thawed before putting it in the slow cooker.
INGREDIENTS:
1/2 cup beef broth (sub water)
2 tsp apple cider vinegar
2 tsp coconut sugar (omit for whole30)
3 cloves garlic, minced
1 thumb ginger, grated
3–4 green onions, sliced into 1” pieces
1 1/2 lb flank steak, sliced thin against the grain
1 tsp sea salt
1/4 tsp black pepper (omit for AIP)
1 tbsp arrowroot starch
1/2 cup carrots, shredded
1/2 cup coconut aminos
CROCKPOT LEMON CHICKEN ORZO SOUP
Recipe by: Salt & Lavender - Natasha Bull | Submitted by: Laurel Kincaid
This Crockpot lemon chicken orzo soup recipe is healthy, super easy, and delicious. Come home to a steaming bowl of cozy soup! This slow cooker chicken and orzo soup will come in handy this winter. It’s the perfect way to warm up with very little effort! It’s also the perfect soup if you’re feeling under the weather. It’s comforting and the vitamin C from the lemon will help make you better again. This is a soup that the whole family will love.
HOW TO TURN THIS INTO A FREEZER MEAL:
Tips for freezing soup/broth in mason jars:
Let soup cool down before transferring to glass. This will avoid shocking jars and breakage.
Wide mouth-style jars are preferred when freezing soup because they are easier to fill and less likely to break with expansion.
Do not overfill jars. Leave 1-2 inches room for headspace so you’ll have room for expansion.
Don’t have a mason jar? You can freeze the soup in Ziplock bags and lay them down until frozen, then arrange them in an upright position like filing folders. Brilliant!
Consider loosely placing lids on initially for freezing, then coming back to tighten the next day.
Try not to store jars touching each other. There are several ways to do this which include – using the cardboard box the jars come with, using a jar box protector, or even slipping jars into clean socks!
Frozen jars of soup can stay fresh for 3-4 months in the freezer.
INGREDIENTS:
1/2 teaspoon Italian seasoning
3 bay leaves
Juice from 1 lemon (about 2 tbsp)
Handful fresh parsley chopped
1 cup uncooked orzo
Salt & pepper to taste
4 boneless skinless chicken breasts
2 large carrots peeled & sliced
2 sticks celery chopped fine
2 (10 fluid ounce) cans chicken broth
4 cups vegetable broth (or water)
4 cloves garlic minced
1/2 teaspoon dried basil
snacks
PUMPKIN CHOCOLATE CHIP MUFFINS
Recipe by: Happy Hooligans Blog - Jackie Currie | Submitted by: Stephanie Althausen
Two cups of pure pumpkin purée make our pumpkin chocolate chip muffins a healthy snack for fall. They’ll satisfy the chocolate lovers in your family too! Similar to our pumpkin chocolate chip cookies, these muffins are packed with pumpkin and chocolate chips. Perfect for the lunch box, dessert or for snacking.
HOW TO TURN THIS INTO A FREEZER SNACK:
I freeze mine in sealable sandwich bags (3 or 4 muffins per bag). That way I can pull them out and thaw them quickly for lunch or after school snacks.
INGREDIENTS:
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
12 oz. chocolate chips
4 eggs
2 cups white sugar
2 cups pure pumpkin puree (not pumpkin pie filling)
1.25 (one and a quarter) cups oil (vegetable or canola)
1 tsp vanilla
3 cups all-purpose flour
MANGO PINEAPPLE POPSICLES
Recipe by: Cooking for My Soul - Tania Lau-Fong | Submitted by: Katie Engel
These healthy mango pineapple popsicles are my go-to refreshing dessert during hot days. My healthy mango popsicles are made with frozen mangoes and pineapples, as well as coconut milk, mango juice, and honey.
INGREDIENTS:
4 cups frozen mango chunks
2 cups frozen pineapple chunks
1 cup canned unsweetened coconut milk
1 ⅓ cups mango juice from concentrate
1 tablespoon honey, plus more to taste
Want to jump to a specific meal? Click the links below!
BREAKFAST | LUNCH | DINNER | SNACKS | FOR THE KIDS | GLUTEN FREE | DAIRY FREE | SMOOTHIES
for the kids
DIY UNCRUSTABLE SANDWICHES
Recipe by: Princess Pinky Girl - Jennifer Fishkind | Submitted by: Kami Sanders
DIY Uncrustable Sandwiches are the perfect lunchbox solution that can be made ahead of time. These kid-approved, crustless peanut butter and jelly sandwiches are ready to go anywhere you are! Save time by making a batch and freezing them for a quick & easy freezer lunch box sandwich!
HOW TO TURN THIS INTO A FREEZER MEAL:
To freeze, place uncrustables in a Ziploc bag. Again, be sure to get all the air out. Lay the bags on a cookie tray and place in the freezer overnight. Toss them into a giant freezer bag and pull them out as needed. They can be thawed at room temperature.
INGREDIENTS:
½ cup peanut butter
½ cup strawberry jelly or any flavor
16 slices bread
FREEZER FRIENDLY PIZZA BAGELS
Recipe by: The Life Jolie - Jessy Freimann | Submitted by: Jessica Sigala
This recipe is so easy and is a great lunch or snack for kids. These can be frozen and then cooked in the microwave or oven for a quick pick me up!
INGREDIENTS:
Bagels sliced in half
Pizza sauce
Mozzarella cheese (I used a pizza cheese blend from my local grocery store)
The toppings of your choice
HOW TO TURN THIS INTO A FREEZER MEAL:
If freezing for later, put the pan in the freezer for a couple hours or until fully frozen.
Once frozen, transfer the pizza bagels to a bag.
To cook frozen pizza bagels, microwave for 1-2 minutes on high or bake for 15-20 minutes at 375 degrees.
gluten free
EASY SLOW COOKER PALEO BEEF CHILI
Recipe by: Cotter Crunch - Lindsay Cotter | Submitted by: Rebecca Abbuhl
Paleo beef chili is not only easy to make in a slow cooker, but also full of flavor! Loaded with sweet potatoes, beef, spices, tomatoes, and more. It’s Whole 30 friendly, quick to prep, and pure comfort food. Hearty yet healthy!
HOW TO TURN THIS INTO A FREEZER MEAL:
Tips for freezing soup/broth in mason jars:
Let soup cool down before transferring to glass. This will avoid shocking jars and breakage.
Wide mouth-style jars are preferred when freezing soup because they are easier to fill and less likely to break with expansion.
Do not overfill jars. Leave 1-2 inches room for headspace so you’ll have room for expansion.
Don’t have a mason jar? You can freeze the soup in Ziplock bags and lay them down until frozen, then arrange them in an upright position like filing folders. Brilliant!
Consider loosely placing lids on initially for freezing, then coming back to tighten the next day.
Try not to store jars touching each other. There are several ways to do this which include – using the cardboard box the jars come with, using a jar box protector, or even slipping jars into clean socks!
Frozen jars of soup can stay fresh for 3-4 months in the freezer.
INGREDIENTS:
1 tablespoon smoked paprika
1 tablespoon chopped fresh garlic
1 tablespoon ground cumin
2 teaspoons salt
½ teaspoon ground cinnamon
½ teaspoon ground chipotle chili
Optional Garnishes: cilantro, diced avocado and/or minced red onion
1 tablespoon avocado oil or coconut oil
1 pound ground grass-fed beef
1 each green and red bell pepper, diced
1 large yellow onion, diced
1 small sweet potato, peeled and diced (about 1 ½ cup)
1 28-ounce can crushed tomatoes, preferably fire-roasted
1 14-ounce can petit diced tomatoes, preferably fire roasted
3 tablespoons chili powder
dairy free
THE BEST BLACK BEAN BURGERS
Recipe by: Sally’s Baking Recipes - Sally McKenney | Submitted by: Mallory Schmid
Between homemade, restaurant, and store-bought, these are the best black bean burgers I’ve ever tried. With great reviews from taste testers around the world, I’m confident you’ll be satisfied with this bean burger recipe. They’re big, thick, hearty, and flavorful. The trick is to partially dry out the black beans so the burgers do not taste mushy. Grill or bake the black bean burgers and enjoy on a bun, plain, or on a salad.
HOW TO TURN THIS INTO A FREEZER MEAL:
You can make the burgers ahead of time and freeze. Stack them between parchment paper in a freezer container or zipped-top bag. You can even bake/grill the frozen burgers if you forget to thaw them.
INGREDIENTS:
1/4 teaspoon smoked paprika
1/2 cup bread crumbs or oat flour
1/2 cup feta cheese (skip if vegan)
2 large eggs (see note for vegan substitution)
1 Tablespoon Worcestershire sauce (see note for vegan & vegetarian version)
2 Tablespoons ketchup, mayo, or BBQ sauce
pinch salt + pepper
2 (14 ounce) cans black beans, drained, rinsed, and patted dry
1 Tablespoon extra virgin olive oil
3/4 cup finely chopped bell pepper (1/2 of a pepper)
1 cup finely chopped yellow onion (1/2 of a large onion)
3 garlic cloves, minced (about 1 Tablespoon)
1 and 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
Smoothies
DIY Freezer Smoothie Packs
Recipe by: Live Simply - Kristin Marr | Submitted by: Melanie Oliver
Freezer smoothie packs are perfect for busy school mornings or a quick afternoon snack. Today, I’m sharing five of my favorite smoothie pack recipes. These recipes will help get you started.
HOW TO TURN THIS INTO A FREEZER MEAL:
In labeled ziplock bags, combine the ingredients for each smoothie except the liquid. Keep bags in the freezer.
To use a freezer pack, add 1 cup liquid to the base of the blender followed by smoothie pack contents and any extras such as chia seeds or coconut manna. Blend until smooth.
INGREDIENTS:
Berry Grape Smoothie
1 cup blueberries fresh or frozen blueberries
1 cup strawberries fresh or frozen strawberries
1/2 cup grapes
1/2 cup water
1/2 cup plain yogurt
Tropical Bliss Smoothie
1 cup pineapple fresh or frozen pineapple
1 cup mango fresh or frozen mango
1 banana sliced
1 cup orange juice
Very Berry Smoothie
1 cup blueberries fresh or frozen blueberries
1 cup strawberries fresh or frozen strawberries
1 banana sliced
1 cup apple juice sweeter version
Mango, Strawberry, & Banana Smoothie
1 cup mango fresh or frozen mango
1 cup strawberries fresh or frozen strawberries
1 banana sliced
1/2 cup water
1/2 cup plain yogurt
For more smoothie ideas and a great explanation on how to prep smoothies, you can check out this article by Monique at Ambitious Kitchen!
Want to jump to a specific meal? Click the links below!
BREAKFAST | LUNCH | DINNER | SNACKS | FOR THE KIDS | GLUTEN FREE | DAIRY FREE | SMOOTHIES
