Make ahead postpartum meals
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    Default Make ahead postpartum meals

    Does anyone have some make ahead meals they throw in their freezer to bring out after the baby is born? I would like to make a few this weekend since 37 weeks is right around the corner but I couldn't think of anything beyond chili.

    Cindy

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    Homemade mac+cheese
    Chicken pot pie
    Lasagna
    Burritos
    Layered slices of eggplant and zucchini with tomato sauce and topped with cheese
    DS 1 b. 1/19/09, DS 2 b. 1/12/11, DS 3 b. 3/3/13

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    Posting Addict Spacers's Avatar
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    I didn't make anything ahead of time, but I stocked up on a bunch of my favorite individual-sized portions of entrees from Trader Joe's. Whatever you like, but be sure package it in small easy-to-heat portions rather than making a big tray. I had spinach lasagna, cheese enchiladas, bean burritos, mac & cheese, a couple different kinds of quiche, eggplant parmesan, and a couple of Indian things that I can never remember the names of. Yummmmmm. And the directions were right there on the packages so DH didn't have to wake me up to ask how to make dinner.
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    Mega Poster AmberC727's Avatar
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    The only things I've frozen and really liked once they were heated was lasagna and enchiladas. I will make some of those in a couple of months for the postpartum period, but after that, no idea.
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    Posting Addict annierose's Avatar
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    I brown at least a few pounds of italian sausage and ground beef so I can skip that step for a bunch of different meals. I also make lasagna, breakfast casserole, italian sausage soup, cheesy ritz chicken breasts, and suggest to anyone trying to come up with a gift for baby to just make something for my freezer.
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    I made mac and cheese, penne with chicken, mushrooms and sun-dried tomatoes in a white sauce and stuffed shells. But I have to say, I had so little desire to eat those PP. We did eventually- but fresh food is just so much better. We also struggled with the large pans of stuff- if I ever make ahead stuff like that again, I will figure out a way to make it in much smaller my-family-friendly portions.
    Mara & Joel, 2009




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    Thanks for the ideas, I just want to have a few on hand to offset throwing things in the crock pot here and there. I know my mom will do quite a bit when she's here so that will help. I also plan to make some granola bars and lots of muffins to have on hand, it will help me use up my zucchini too!

    Cindy

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    Quote Originally Posted by Marite13 View Post
    I made mac and cheese, penne with chicken, mushrooms and sun-dried tomatoes in a white sauce and stuffed shells. But I have to say, I had so little desire to eat those PP. We did eventually- but fresh food is just so much better. We also struggled with the large pans of stuff- if I ever make ahead stuff like that again, I will figure out a way to make it in much smaller my-family-friendly portions.
    I've been thinking that, for this pregnancy, I'll do something like that (lots of pasta). But my thought is to make all the different sauces, toppings, etc. (tomato sauce, alfredo sauce with chicken and broccoli, pumpkin sauce, cheese sauce) and freeze Just Those. Then dinner will be a matter of defrosting the topping and boiling pasta, or putting cooked pasta with a block of frozen sauce on top of it in the oven for a bit. I think I could handle that PP, and it would take much less space in my freezer.
    DS 1 b. 1/19/09, DS 2 b. 1/12/11, DS 3 b. 3/3/13

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    So what's your recipe for the pumpkin sauce?

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    Basically, I mix milk with pumpkin puree until it's a reasonable texture. I add a sauteed onion, some garlic and rosemary, plenty of pepper, and some kind of meat (usually ground beef or sausage).

    I don't really have a recipe for it. I started making it a couple years ago, the first time I bought several pumpkins around Hallowe'en for us to eat through the winter (great decision, btw, if you're looking to cut the grocery bills). Sometimes, I add a bell pepper, mushrooms, or a chopped leek. We've had it with shredded turkey or chicken.

    I've also read that you can add pumpkin to white sauce and season it with curry powder for a really creamy Indian-style dish--add onions and bell peppers, maybe some eggplant. It sounds good, to me, but I only heard of it after I finished up our last pumpkin.

    In general, having some pumpkin on hand, either canned or frozen, is a wonderful convenience. Savory pumpkin soups are also wonderful, and they freeze well.

    Just to note, my dh does NOTHING in the kitchen, so I have to plan PP meals that I can manage to fix without straining myself and between nursing sessions.
    DS 1 b. 1/19/09, DS 2 b. 1/12/11, DS 3 b. 3/3/13

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