12 Make-Ahead Freezer Meals for Moms-to-be

Trust us: As a new mom, you're going to be busy. Having an arsenal of precooked meals packed in your freezer will save you some stress.
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Updated March 2, 2017
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Chicken Enchiladas


• Chicken thighs (skinless and boneless), cut in bite size pieces, marinated in enchilada sauce then sautéed and cooked through.
• Salsa
• 1 bottle/can of enchilada sauce
• Bag corn tortillas (enough for you and your partner)
• Shredded Mexican cheese.
• Optional: chop up and toss fresh cilantro or spring onions into the enchiladas (along with the chicken, cheese and salsa)


• Preheat oven to 350.
• If tortillas are fresh, sauté on each side just to brown. If already cooked, simply dip in some of the enchilada sauce to coat both sides. Then roll chicken, salsa and cheese inside each tortilla.
• Place seam side down in baking dish. When baking dish is full: pour enchilada sauce on top, then top with shredded cheese.
• Bake for 30 plus minutes.
• Serve warm with sour cream to top.
Recipe courtesy of


Baked Ziti With Roasted Veggies


• 1 pound ziti or penne pasta, cooked
• 3 cups Pomodoro sauce (or your favorite pasta sauce)
• 2-3 cups roasted vegetables of your choice
• 1/2 cup mushrooms, sautéed (optional)
• 2 cups mozzarella (or a mixture of Italian cheeses)
• 1 tablespoon fresh parsley, finely chopped


• Place uncooked ziti in a large pot of salted boiling water and cook for 10 minutes. (Don’t overcook the pasta because it will be soggy and break apart when tossed.)
• Drain the pasta immediately in a large colander and let sit.
• Add roasted vegetables (broccoli, cauliflower, zucchini, squash, carrots, peas, and/or green beans) and toss gently to cover pasta and vegetable completely with the pasta sauce.
• Cover the bowl and set let stand for at least 5 minutes.
• If freezing, let cool completely. Transfer pasta to the baking dish and blanket the top of the pasta with cheese and sprinkle with chopped parsley and cover with aluminum foil.
• Refrigerate or freeze until ready to reheat.

Recipe courtesy of



Chicken Mac & Cheese


• 6 boneless, skinless chicken breasts or thighs
• 16 ounces package elbow noodles
• 16 ounces Monterrey Jack cheese, grated
• 2 10 3/4 ounce cans cream of mushroom soup
• 2 cups chicken stock
• 1/2 cup onion, chopped
• 2 cloves garlic, chopped
• 3 heaping tablespoons mayonnaise
• 3/4 cup pimento pepper, chopped (large jar)
• 1 large sleeve Ritz crackers, crushed (optional)

• Preheat oven to 350 degrees.
• Cook chicken, covered with water, in a large stockpot over medium heat until tender, about 20 minutes. Remove chicken from stockpot with a slotted spoon and set aside to cool.
• Pour elbow noodles into stockpot over medium heat and cook until al dente, about 10 minutes. As the noodles are cooking, chop chicken into bite sized pieces. Once noodles are cooked, strain them from chicken stock, reserving the chicken stock for later use.
• Add noodles and chicken to a large mixing bowl. Add remaining ingredients and stir until well-combined.
• Pour into two 9×13 casserole pans.
• Cover with Ritz Crackers on top. (optional)
• Wrap tightly with aluminum foil and store in the freezer. The night before ready to serve, place in the refrigerator to thaw before cooking. (If planning to bake frozen, place in the oven while it is preheating and add about 10-20 minutes to the cooking time to make sure heated throughout.)

Recipe courtesy of


Beef Stew With Creamy Mashed Potatoes


• 3 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 2 pounds Beef Stew Meat (chuck Roast Cut Into Chunks)
• Salt And Pepper
• 1 whole Medium Onion, Diced
• 3 cloves Garlic, Minced
• 4 ounces, weight Tomato Paste
• 4 cups Low Sodium Beef Stock Or Broth (you can add more for thinning)
• Several Dashes Worcestershire
• 1/2 teaspoon Sugar
• 4 whole Carrots, Peeled And Diced
• 2 whole Turnips, Peeled And Diced
• 2 Tablespoons Minced Fresh Parsley


• Salt and pepper stew meat.
• Heat olive oil in a large, heavy pot over medium-high heat.
• Add butter, and as soon as it melts, brown half the stew meat until the outside gets nice and brown, about 2 minutes (keep turning sides so meat browns completely)
•  Remove the meat from the pot with a slotted spoon and put it on a plate. Add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside.
• Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for two minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for two more minutes.
• Pour in the beef stock, stirring constantly.
• Add the Worcestershire and sugar.
• Add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer,  covered, for 1 1/2 hours to 2 hours.
• After 1 1/2 to 2 hours, add the diced turnips and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. (Sauce will be very thick, but if it seems overly so, splash in some beef broth until it thins it up enough. Feel free to add beef broth as needed.)
• When the carrots and turnips are tender, stir in minced parsley. Taste and add salt and pepper as needed.
• Freeze in a Ziploc bag until ready to serve.
• When ready to serve, spoon over mashed potatoes.

Recipe courtesy of


Tuna Noodle Casserole


• Butter, to grease pan
• 12 ounces fusilli pasta (or shells or wide egg noodles — whatever you like)
• 2 tablespoons olive oil
• 2 cups sliced cremini mushrooms
• 1/3 cup minced shallots (about 2 large shallots)
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 3 tablespoons all-purpose flour
• 3 1/2 cups whole milk
• 3/4 cup grated Parmesan cheese
• 3 tablespoons capers, drained
• 2 5-ounce cans chunk light tuna, drained
• 1/2 cup sour cream
• 1 cup thinly-sliced kale or spinach
• 1 1/2 teaspoons dried thyme
• 1 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons of unsalted butter
• 1/2 cup bread crumbs
• 1/2 cup finely chopped Italian parsley, to top (optional)

• Preheat the oven to 375°F.
• Butter a 2 1/2- or 3-quart casserole dish and set aside.
• Cook the pasta until al dente in a large pot of boiling water. Drain and set aside.
• In a large saucepan, heat olive oil over medium heat.
• Add the mushrooms and shallots, and cook for about 5 minutes, or until shallots are translucent and mushrooms are beginning to soften.
• Add the garlic and continue cooking for 1 additional minute.
• Slowly pour in the wine, lower the heat to medium-low and cook until the liquid is reduced by half, about 3 minutes.
• Add the flour to the pan and stir well to ensure all the mushrooms are coated.
• Increase the heat to high and slowly pour in the milk, bringing the mixture to a boil.
• Reduce the heat to medium and cook, stirring to avoid sticking or clumping, until the milk begins to thicken and starts to look like more of a sauce, about 4 minutes.
• In a large mixing bowl, combine the cooked pasta, Parmesan cheese, capers, tuna, sour cream, kale (or spinach), thyme, salt and pepper.
• Pour the creamy mushrooms sauce into the bowl and stir to coat all ingredients. Transfer the mixture to prepared casserole dish and set aside.
• Cover tightly with aluminum foil and freeze.
• Before serving, melt butter in a small sauce pan.
• Sprinkle in the breadcrumbs and cook until fragrant and slightly toasty, 2-3 minutes.
• Sprinkle the crispy breadcrumbs over the top of the casserole and bake for 20 minutes, or until the top is lightly brown.
• Remove from the oven and sprinkle chopped parsley on top.
Recipe courtesy of


Spinach Lasagna Roll Ups


• 1 (16 ounce) package uncooked whole wheat lasagna noodles
• 1 pound mozzarella cheese, shredded, divided (separate out one cup)
• 1 (15 ounce) container ricotta cheese
• 1 egg, beaten
• 2 cloves minced garlic
• 2 tbsp. dried parsley flakes
• 1 tbsp. dried basil
• 1/4 tsp. pepper
• 1/2 tsp salt
• 1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry
• 2 cups freshly grated Parmesan cheese, divided
• 2 (28 oz) jars marinara sauce
• *1-2 cooked chicken breast chopped up (optional)


• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes or until just slightly underdone; drain and rinse.
• Coat with a bit of olive oil and lay noodles out flat on a cookie sheet.
• In a large mixing bowl, mix together mozzarella cheese (reserve 1 cup for later), ricotta cheese, egg, garlic, parsley, basil, pepper, salt, spinach, chicken (optional) and 1 cup Parmesan cheese.
• Spread a thin layer of sauce on bottom of 9×12 pan (or two 8×8).
• Lay out a noodle on cookie sheet. Spread a layer of the cheese mixture on the noodle (I used two generous medium-sized cookie dough scoops per noodle), then add a layer of sauce (about a cookie dough-sized dollop).
• Roll the noodle up, and place seam side down in pan. Repeat for other noodles.
• Top entire casserole with remaining sauce, remaining mozzarella, and remaining Parmesan cheese.
• Cover with foil and freeze.
• When ready to cook, add another 45 minutes or more to the cooking time (so probably 1 hr 15 min or more). 
• Take foil off for last 15 minutes.
Recipe courtesy of


One-Pot Mexican Quinoa


• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 3 jalapeños, seeds and ribs removed, finely chopped
• 1 cup uncooked quinoa, rinsed well and drained
• 1 1/4 cups low-sodium chicken broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes, with juices
• 1 cup frozen corn
• 1/2 teaspoon kosher salt
• 1/3 cup chopped fresh parsley
• 2-3 teaspoons fresh lime juice

• Add the oil to a medium saucepan and set over medium-high heat.
• When the oil shimmers, add the garlic and jalapenos. Cook for about 1 minute, just until fragrant.
• Stir in the quinoa, chicken broth, black beans, tomatoes, corn, and salt. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and cook for 25-30 minutes, or until the liquid has been absorbed by the quinoa.
• Take the pan off the heat and stir in the parsley and lime juice (start with 2 teaspoons, then taste and decide if you want more).
• Season to taste with additional salt or pepper, if desired.
• Freeze in an airtight container.
• When you’re ready to serve, pop in the oven until the dish is heated through. For an extra protein-punch, add grill up chicken strips to serve on the side.
• Serve with salsa, cheese and sour cream.
Recipe courtesy of Tracey’ The Nest



Make-ahead Calzones


• 16 whole Frozen, Unrisen Dinner Rolls (you can also use frozen bread loaves)
• 1 Tablespoon Butter
• 1 whole Medium Onion, Diced
• 1 pound Breakfast Or Italian Sausage
• 1/2 teaspoon Italian Seasoning
• 1/4 teaspoon Red Pepper Flakes
• 15 ounces, fluid Whole Milk Ricotta Cheese
• 1/2 cup Grated Parmesan Cheese
• 1-1/2 cup Grated Mozzarella Cheese
• 2 whole Eggs
• 1/2 teaspoon Salt
• Black Pepper To Taste
• 2 Tablespoons Chopped Fresh Parsley
• Marinara Sauce, For Serving
• 1 whole Egg Beaten

• Place frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
• Preheat oven to 400 degrees.
• Melt butter in a large skillet over medium-high heat.
• Add onion and cook for a couple of minutes.
• Add sausage and cook until brown, crumbling the sausage as you stir.
• Add Italian seasoning and red pepper flakes.
• Remove from pan and allow let cool on a plate.
• In a separate bowl, combine ricotta, Parmesan, mozzarella, eggs, salt, pepper, and parsley. When sausage is cool, stir it in. Set aside.
• When rolls are thawed and risen, roll them out on a lightly floured surface until paper thin.
• Spoon 3-4 tablespoons (approximately) filling onto half of the dough circle. Fold half of the dough over itself and then press edges to seal.
• Cover with foil tightly.
• Take out overnight to thaw in the fridge.
• Before baking, brush surface of calzone with beaten egg.
• Bake for 10-13 minutes, or until nice and golden brown.
• Serve with warm marinara sauce.
Recipe courtesy of


Veggie-loaded Chili


• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1/8-1/4 teaspoon cayenne pepper (optional; 1/4 teaspoon is very spicy!)
• 1 small zucchini, diced
• 1 small yellow squash, diced
• 1 small red pepper, diced
• 2 (10-ounce) cans diced tomatoes with green chili peppers
• 2 tablespoons tomato paste
• 1 ear corn, kernels removed
• 1 1/2 cups cooked black beans (or 1 can), rinsed
• 1 1/2 cups cooked kidney beans (or 1 can), rinsed
• Salt and pepper to taste

• Heat the oil in a Dutch oven over medium heat.
• Add the onion and cook until it’s softened, 5-7 minutes.
• Add the garlic, chili powder, cumin, oregano, and cayenne and cook until fragrant, about 1 minute.
• Stir in the zucchini, yellow squash, and red pepper; cook until they’re softened, 7-10 minutes.
• Add the tomatoes, tomato paste, corn, and beans.
• Bring the chili to a boil and then reduce the heat to low and simmer for 20 minutes.
• Season with salt and pepper to taste.
• Freeze in an airtight container or Ziploc bag.
• To cook, thaw and then reheat over medium on the stove.
Recipe courtesy of


Chicken Spaghetti


• 2 cups of cooked chicken
• 3 cups dry spaghetti, broken into two-inch pieces
• 2 cans Cream Of Mushroom soup
• 2 cups grated sharp cheddar cheese
• 1/4 cup finely diced green pepper
• 1/4 cup finely diced onion
• 1 jar (4 ounce) diced pimentos, drained
• 2 cups reserved chicken broth from pot
• 1 teaspoon Lawry’s Seasoned Salt
• 1/8 teaspoon (to 1/4 teaspoon) cayenne pepper
• Salt And Pepper, to taste
• 1 cup additional grated sharp cheddar cheese

• Bring a big pot of water to a boil.
• Add chicken and return to a boil.
• Boil chicken for a few minutes, then turn down to medium-low and simmer for 30-45 minutes.
• After cooking shred into two cups (you can use a fork to do this). Keep the water on the stove!
• Cook spaghetti using the same broth you used to make the chicken until al dente
• When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
• Place mixture in casserole pan and top with remaining sharp cheddar.
• Cover and freeze up to six months.
• When you’re ready to cook, 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
Recipe courtesy of



Tasty Meatballs and Tomato Sauce



• 2 pounds ground beef
• 1 pound ground pork
• 1 pound ground lamb
• 2 onions, finely chopped
• 6 garlic cloves, crushed
• 2 teaspoons salt
• Freshly ground black pepper
• 1 tablespoon smoked paprika
• 2 tablespoons chopped rosemary
• 3 eggs, beaten
• 3/4 cup flour

Tomato Sauce

• 2 tablespoons olive oil
• 6 cloves garlic, peeled and minced
• 2 28-ounce cans peeled plum tomatoes
• 1 bay leaf
• 1 tablespoon balsamic vinegar
• 1 teaspoon sugar
• Salt
• Freshly ground black pepper

• Mix together the beef, pork, and lamb.
• In a small food processor or chopper, blend the onions, garlic, salt, pepper, paprika and rosemary until it’s a fine paste.
• Knead thoroughly into the meat and then stir in the eggs and flour.
• Scoop the meat with a tablespoon or melon baller, and roll the meat into 1-inch balls.
• Place on two large baking sheets. (You’ll have about 60 meatballs.)
• Heat oven to broil.
• Cook the meatballs on baking sheets for 20 minutes or until brown on top and just slightly pink in the middle. Turn once while broiling.
• After cooking, freeze the meatballs in an airtight container.
• For the sauce, heat a large deep skillet or Dutch oven over medium high heat.
• Add the olive oil and minced garlic.
• Cook the garlic until golden and fragrant — about 5 minutes.
• Stir in the tomatoes, crushing them with a spoon or your hands as you add them.
• Add the bay leaf and balsamic vinegar and bring the sauce to a simmer. Cook until slightly reduced and then taste and add sugar, salt, and pepper to taste.
• Freeze in an airtight container. (It’s fine to store meatballs and sauce together, but once you unthaw the meat, you should not refreeze.)

Recipe courtesy of


Sour Cream Noodle Bake


• 1-1/4 pound ground chuck meat
• 1 can 15-ounces tomato sauce
• 1/2 teaspoon salt
• Freshly ground black pepper
• 8 ounces, egg noodles
• 1/2 cup sour cream
• 1-1/4 cup small curd cottage cheese
• 1/2 cup sliced green onions (to taste)
• 1 cup grated sharp cheddar cheese

• Preheat oven to 350 degrees.
• Brown ground chuck in a large skillet.
• Drain fat and then add tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper.
• Stir and then simmer while you prepare the other ingredients.
• Cook egg noodles until al dente. Drain and set aside.
• In a medium bowl, combine sour cream and cottage cheese.
• Add plenty of freshly ground black pepper.
• Add to noodles and stir.
• Add green onions and stir.
• To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat and then a final layer of cheese.
• Cover with foil and freeze.
Recipe courtesy of

Please note: The Bump and the materials and information it contains are not intended to, and do not constitute, medical or other health advice or diagnosis and should not be used as such. You should always consult with a qualified physician or health professional about your specific circumstances.

Plus, More from The Bump:

More Meal Options to Cook and Freeze

10 Things You Have to Do Before You Go Into Labor

How to Survive the Newborn Period


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