Crockpot Freezer Meals to Make Before Baby
One thing that I LOVED as a new mom was having already prepared dinners ready and on hand. I found that when I was tired, sleep deprived, and had a newborn attached to me 24/7, the last thing I wanted to do was go to the grocery store and then spend hours at the in the kitchen to make a healthy meal.
To make things easier, I stocked up on crockpot freezer meals in the last few weeks of my pregnancies. Now that my kids are older, I still like to have a few frozen meals on hand for extra busy days, or to bring as a quick meal to another mom who needs a break.
Having easy freezer meals on hand is a lifesaver!
The following meals are designed to be prepared (but not cooked) and frozen, and then transferred to a crockpot for effortless cooking the day you need your dinner.
Crockpot Freezer Meal Tips
- Use “freezer” bags, not “storage” bags for storing food in the freezer. Freezer bags are thicker than storage bags and will keep the food fresh longer.
- Speed freezing and hasten thawing by freezing foods in a thin, flattened shape in freezer bags. A rounded shape takes longer to thaw through to the middle. Flatter packages will also stack better in your freezer.
- To avoid mystery meats and other foods of unknown age and possibly origin, label foods using a permanent marker. Be sure to include the name of the meal as well as the date it was made. If you’re bringing this to a new mom, add any additional helpful information on cook time, serving instructions, etc.
8 Meals to Make Before Baby Comes
Crockpot Spicy Chicken Soup
Crockpot Pineapple Chicken
Crockpot Chicken Fajitas
Crockpot Chicken Cheesesteak
Crockpot Lemon Chicken
Crockpot Easy Beef
Crockpot Shredded Pork
Crockpot Easy Pork
Need more freezer meals to make before baby?
Reheat + Eat: 10 Soup & Chili Recipes
Healthy Cheesy Cauliflower Soup
Hearty Winter Minestrone Soup
Mexican Chicken Soup
Santa Fe Chicken Soup
Fat Loss Friendly Chili
Turkey Pumpkin Chili
Buffalo Chicken Chili
Metabolic Effects Quick Chili
How to Freeze Your Soup/Chili:
- Before you can freeze your chili or soup, you need to chill the soup or chili. Never put hot food directly into the freezer; you’ll raise the temperature of the freezer and endanger the safety of the food in it.
- When the soup or chili has reached room temperature, it’s ready to be packed. Be sure to leave at least half an inch of extra space in the container to allow the liquid to expand as it freezes. If you use bags, squeeze out as much air as possible, but don’t overfill the bags. Remember to leave a bit of expansion space.
- To prevent freezer burn, press a piece of plastic wrap directly onto the surface of the soup or chili before you put the cover on the container.
- Once the soup or chili is chilled and packed, label it with a marker or a paper label. Note the type of soup/chili and the date. Try to use your chili or soups within 3 months (though many non-cream soups will keep as long as 6 months).
- Reheat and eat! The best, and safest way to defrost a soup or chili, is to let the container sit in the refrigerator overnight. After that, you can transfer the soup to a pot and heat gently on the stovetop.
More Crockpot Ideas:
Italian Chicken Pasta
Fat Loss Friendly Stuffed Peppers
Tex Mex Chicken Quinoa Burrito Bowl
BBQ Pulled Pork
Cilantro Lime Chicken