I have been a busy little beaver today! Since I will be having a c-section next Friday – yes folks, I’ll have THREE children in 10 short days! And to tell you the truth, I haven’t freaked out yet! Probably because I have no time to freak out and that’s probably a good thing. I’m not even really nervous. My head does swirl occasionally when I think about schedules and Michael only gets 10 days off work and Jacob goes to preschool 2 days a week and I only have 1 week of practice before I have to get him there on time (along with feeding and dressing everyone!!)…. But, all-in-all I’d say I’m doing well.
I sat down a few days ago and made a list of meals that I wanted to go ahead and prepare and get in my freezer for those first few weeks (we’ll also be getting a few meals from my MOPS group) and today I made the first batch of meals.
Here’s what I made today:
This is chicken enchiladas!! I bought these disposable pans because I didn’t want to tie up all of mine in the freezer and they have lids that are handy to write with a permanent marker what’s in them! On this one I wrote what it is and the thawed bake time/temp. I think I went back and added the frozen time also.
This is not the healthiest meal – I used store bought flour tortillas and sauce – but the chicken is left over from a whole chicken I made recently.
I also made a smaller pan of these for our neighbor’s friend because her son is in the NICU – he was born at 28 weeks nearly 2 weeks ago and I’m betting figuring out what to eat (AND take care of their toddler) just isn’t a fun thing right now.
This lovely meal is zucchini parmesean. And it’s a tad healthier than the enchiladas. I used fresh zucchini and battered (using spelt crumbs) and sauteed it in coconut oil. Cooked some whole wheat pasta and sadly used a jarred sauce. I layered it in the same way I would layer it on my plate if I were eating it immediately (pasta, zucchini, sauce and cheese).
This is just a quick pizza-ish thing. It’s store bought hoagie rolls, sliced in half, topped with pizza sauce, mozzarella cheese and pepperoni’s on some. I froze them on these cookie sheets then transferred them into 2 of the same size disposable pans. I put 2 layers in each pan and separated the layers with foil.
I made all 3 of these while the boys were napping today and even got the dishes done and the counters cleaned up before they woke up! However, all of that meant I was standing for a solid 2 hours and at 37 weeks pregnant that’s not great for the back. So, the kids are outside playing and I’m sitting down typing this post (yes, I can see them!!).
I also already had navy bean soup, 3 servings of meatloaf and chicken and quinoa stew in the freezer from making extra when I made those meals the last time. And there are 2 frozen pizzas.
Here’s what I still have planned for the freezer:
* Brown a batch of taco meat
* Zucchini/carrot muffins (the boys and I LOVE these, Michael doesn’t really care for them – he’s strange!)
* Shepherd’s pie
Also, I’m asking for suggestions on other meals (preferrably ones that incorporate more veggies) that work well as freezer meals to pull out and heat in the oven.
Hop on over to Rocks in My Dryer for more people who need help solving life’s conundrums!