One of the best things you can do to prepare for any baby, let alone a third, is freezer meals. In the cooler months, I try to keep a freezer full of oven-ready or crock pot ready meals for weeknight dinners, and even for friends and neighbors who might be sick, or welcoming their own babies and need some help!
Lately, as I cook dinners, I’ve been prepping enough that we can eat one & freeze one – slowly building our stash of freezer meals without having to set aside a whole day for cooking. But I also wanted to share a quick collection of the freezer meals that I will be preparing for when we welcome Ruthie in April! (We’ll definitely need it, these two keep us busy enough!)
Do you have any favorite freezer meals? Share with us in the comments below!
Chicken Broccoli Bacon + Potato Bake (Credit to Kylee Cooks)
- 4½ cups diced red potatoes
- 2½ cups diced boneless skinless chicken breast
- 2 cups broccoli florets
- 1/2 cup cooked crumbled bacon
- 1/4 cup sliced onion
- 2 cups cheddar cheese grated
- 1 cup cheddar cheese grated (for top)
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp garlic powder
- 1 cup heavy cream (can sub half & half)
- 2 Tbs butter chopped
Grease 2 8×8 foil baking pans.
Divide ingredients in half – you are making 2 pans, so half of the ingredients goes in each pan.
In both pans, layer ingredients in this order: potatoes, chicken, broccoli, bacon, onion and cheese.
Season salt, pepper and garlic powder.
Repeat the layers and seasoning.
Pour heavy cream over ingredients and sprinkle butter pieces over the dish.
Cover with foil and bake at 350 for one hour or until chicken is cooked through and potatoes are tender.
Sprinkle with remaining cheese and bake uncovered for 5-10 more minutes until cheese is bubbly.
Assemble as directed above but do not bake. Make sure the potatoes are covered by other ingredients if possible (so they don’t blacken). Cover tightly with foil, label, and freeze. Freeze 1/2 cup cheddar with each dish.
Chicken Philly Sandwiches (Six Sisters Stuff)
- 1 1/2 lbs skinless, boneless chicken breasts (frozen works fine)
- 2 green peppers, sliced
- 1 medium onion, sliced
- 1 (14 oz) can chicken broth
- 1 (1 oz) packet Italian dressing mix
- 2 cloves garlic, minced
- 6 buns or hoagies
- 6-8 slices provolone cheese
- Spray slow cooker with non-stick cooking spray. Place chicken inside slow cooker. Top with sliced peppers, onion, and garlic; pour chicken broth and dry dressing mix packet on top.
- To make this a freezer meal, place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Spray slow cooker with non-stick cooking spray. Pour contents of bag inside the slow cooker.
Cover and cook on low for 6-7 hours (or high for 3-4 hours). Spoon meat mixture onto hoagie buns and top with pieces of cheese.
Cilantro Lime Chicken w/ Corn and Black Beans (Credit to Six Sisters Stuff)
1 1/2 pounds chicken breasts
Juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin, salt and pepper to taste
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). Serve with tortillas and toppings such as sour cream, guacamole, salsa, and cheese.
Take a look at this post from At Home With Natalie and the printables she uses when delivering meals to friends! Make sure you don’t miss the rest of her Etsy Listings – most of which will help you
look like be the mom who has it all together, especially for holiday activities at school!
(photo: At Home With Natalie)