Whole Food Freezer Meals for Moms with Newborns

Chicken Cacciatore from SixSistersStuff.com

Cooking with a newborn is hard. I remember those first few weeks after we brought my daughter home being a mad dash to grab a granola bar, or heat up old leftovers that were, in all honestly, past their prime.  I wish I had known about freezer meals back then.

Less than two years later when we brought home my son, I had a fully stocked freezer of food that could be easily popped into the oven for a delicious healthy meal.  I loved the fact we could just pull a casserole out of the freezer, pop it in the oven, and 45 minutes later we would be eating a great meal with minimal clean up.

What is a freezer meal (FM)? An FM is a meal you make ahead of time and can easily be heated up straight from its frozen state. You can do one meal at a time, or spend a few hours on a weekend putting together multiple meals and knock it out in one day.

It seems like a lot of FMs are made with canned food or other non whole-food ingredients. I spent a lot of time scouring the web for recipes that used fresh ingredients and found some great sites and recipes.

Here are my favorite FM recipes and links to websites that can get you ready to feed your family after baby is here:

 

Vegan Veggie and Grain Soup

Ingredients:

  • 2 Celery Stalks
  • 3 Med red potatoes cut into cubes
  • 1 cup of your favorite chopped green (I like Kale or Spinach and sometimes I just throw it in until it looks like enough)
  • 3 Carrots peeled and cut
  • Around a pound of baby bella mushrooms sliced.  (I love these because they’re cheap, have great flavor, and are easy to slice)
  • 3-5 garlic cloves to taste minced (I love garlic so I tend to go overboard)
  • 1 Large yellow onion choppe
  • A half-cup pearled barely or your favorite grain

Vegetable stock

  • Dry Italian Seasoning
  • Sea Salt and Cracked pepper to taste

(If you have any other seasonal vegetables you want to use or sub go for it!)

First, saute your garlic and onion in the soup pot on med/high heat until your onion is translucent. This usually takes around five minutes or less. Then add sliced celery and carrots next, making sure to stir them frequently for around 2-3 minutes. Add in your mushrooms cook around 2 minutes. Finally it’s potato time! Add in your red potatoes and pour in enough vegetable stock to cover up potatoes.

Then bring your stock to a boil and turn down the heat. You want your soup to be at a simmer when you add your grain. Let the grain cook for around 20 minutes. After those 20 minutes are up add in your greens and seasoning.

Continue to cook until your grains and potatoes have fully cooked. I usually cook by taste and feel to make sure everything is done.

Remember to always let things fully cool before freezing them! Once soup is cooled, put into containers and pop them in the freezer.

I love to get individual serving size freezer/microwave safe containers to put soup in–cook it for around 4 minutes, and you have a meal. You can also heat up on the stovetop in a pot if you aren’t a fan of the microwave.

What are your favorite freezer meals?

Allison Klaine is raising her two kids and two dogs in Southern Illinois. She hopes to share her passion for cloth diapering, living with less, and JJ Abrams television shows.

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