Freezer-Friendly Meals Made Easy


I’m less than a week away from the birth of our new baby….coupled with the overwhelming excitement and anxiousnesses, there is the slightly compulsive nesting.  And by nesting I mean organizing, cleaning, list making (lots of list making), and cooking.  I joked to a friend the other day it’s as if I’m preparing for the world to end, all grocery stores to close and a shortage of food to ensue.  The pantry is stocked, the fridge is stuffed, and the freezer is jam-packed with meals.  I remember how little I wanted to cook after Audrey was born and I can’t imagine things will be different this time around.  In fact, the thought of it sounds downright unappealing – at least during the adjustment/haze period.  So what’s a chef who prides herself on feeding her family well to do?  My best answer: make huge quantities of my favorite freezer-friendly foods.  And though I know there will be many a day/night where my husband cooks or we order in (god bless NYC), there is a comfort in knowing we can easily pull something out of the freezer and enjoy a delicious & homemade meal within minutes and with pure ease.

Whether you’re just looking for a recipe list of freezer-friendly foods, want ideas on how to plan ahead, or are preparing for baby #1 or #20, this lineup of what I’ve prepped (and plan to prep over the next few days) will no doubt leave you in a good place to always have a meal on hand – be it breakfast, lunch, dinner or snack…

For the best defrosting, place food item in fridge the night before.  Otherwise pop in the microwave.

Breakfasts/Snacks:

  1. Oatmeal: See here for my tips on freezing into portion sizes.

  2. Pancakes: I freeze pancakes laid out on a plate or sheet pan not touching – once frozen add all pancakes to a large ziploc bag and pull one or two out as needed.

  3. Muffins: I’ve yet to eat a muffin that didn’t freeze well.

  4. Smoothies: In small freezer-safe ziploc bags, add portioned out and pre-cut fruits and vegetables – when ready, just add to a blender with liquid and go.

  5. Oat cookies: These 4 ingredient breakfast “cookies” are made in a flash and defrost just as quick.

Lunch/Dinner:

  1. Bolognese sauce with pasta: Make a big batch using ground turkey, chicken or beef.  I made a triple batch and froze some with the pasta mixed in and some sauce on its own – just add fresh cooked pasta the day of.

  2. Butternut squash mac n’ cheese: Make in muffin cups for individual kid-sized servings or make a large dish to feed an entire family.  I made 2 lbs., cooked it in a huge pan and then divided it into 4 freezer-safe tupperware containers.

  3. Vegetable lasagna: This one is a no-brainer.

  4. Soup: This lentil soup is hearty and filling.  Plus, it freezes well.  Just pull out of the freezer the night before, add to a pot on the stove and you have a complete meal in no time at all.

  5. Meatloaf: Make mini-versions in individual muffin cups, make in mini-loaf pans (as I did) or just make one big loaf.  Either way, just add a quick veg and you have a complete meal.

  6. Meatballs in sauce: Use this recipe for turkey and kale meatballs (I used ground chicken this time around) and add to a big batch of homemade tomato sauce.

  7. Vegetable Mashes:  Whether cauliflower, squash or sweet potato, vegetable mashes freeze beautifully.  I even took recently made roasted sweet potatoes and apples, pureed them and froze in these individual containers.  Just pull a few out and you have an easy side dish for a toddler – add more and you have an easy side dish for you as well.


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© 2019 Danielle Krupa