10 Easy and Delicious Freezer Ready Meals For New Moms

In this post I have created 10 easy and delicious freezer ready meals for new moms. Why do you care about freezer ready meals? Don’t worry, we’re getting into that as well. But don’t forget to keep scrolling for all the recipes. And like always, tag me on Instagram (@nathaliamelofit) when you’re cooking!

Hey mama-to-be! As exciting as the thought of your new arrival is, I will tell you one thing. You.will.be.busy. Take it from one mom to another. So you want to do everything you can ahead of time to make life a little bit easier after the baby. Think cleaning the house, organizing clothes and baby items, and—the subject of this blog—cook and freeze some meals ahead of time!

Why Freezer Ready Meals? (10 freezer ready meals for new moms!)

Saves you time

This saves you from the time it takes to cook. You just had a newborn, and need to relax and focus on yourself and the baby! Your day is busy enough between changing diapers, feeding the baby, putting him or her to sleep, cleaning spit up, etc. Unless you are blessed enough to be able to hire a private chef during the early days and weeks, having some frozen meals to reach for will save you some much-needed time. Ahhh time… a luxury we moms lack… 🤣

Saves money 

Cooking and freezing meals ahead of time saves you money as well as time. Without that pre-made food, you may be tempted to order takeout. And that expense can seriously add up! Besides, meal prep in general helps you save money. Make sure you save this post with Freezer Ready Meals For New Moms to help with all future meal prep. 

Less stress

Imagine trying to cook a meal when suddenly your baby starts crying. Dinner gets abandoned because you need to focus on your baby. But then you get stressed out because dinner still needs to get made… (be a mom they said, it’ll be fun 🤣)

Also, planning a meal takes mental space, on top of all the other things on your mind when you have a new baby. If you can remove even one little bit of stress from your life before having your baby, do it!

You get nutritious meals

When you’re pressed for time, it’s so easy to grab a bag of chips or to pick up some fast food. Let’s be real, you’re not in the right headspace right after giving birth to sit there and plan out a healthy meal. Thinking about ingredients, chop up fresh vegetables, etc. Even if you push yourself to actually prepare something, you’ll choose quick easy things that are probably not the most nutrient dense. And as a newly postpartum mom, your body needs good vitamins and minerals more than ever. Plus if you’re breastfeeding, good food is even more important. 

Best reason of all: more baby snuggles!

Last but certainly not least, preparing meals ahead of time allows you to just focus on your new little one some more! They’re only so tiny for such a short period. Load up on those newborn cuddles!

Now, I wanted to share some exciting news: The Mother Strong League is open to pregnant moms! Get a head start on your fitness journey, be more active during your pregnancy (even if you’re already in your third trimester as we cater to ALL stages of pregnancy). Get in better shape for labor, and go straight into the rehab phase once you are postpartum!

So without further ado, here are 10 freezer ready meals for new moms! I’ve included nutritional info, freezing tips, and more! 

10 Freezer Ready Meals for New Moms

Breakfast Recipes

Ricotta Pancakes

Servings: 4

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Ingredients:
  • 4 eggs
  • ½ cup ricotta cheese
  • ¼ cup unsweetened vanilla whey protein powder
  • ½ teaspoon baking powder
  • Pinch of salt
  • ½ teaspoon liquid stevia
  • 2 tablespoons butter 
Instructions:
  1. In a blender, add all the ingredients except for butter and pulse until well combined.
  2. The in a skillet, melt the butter over medium heat.
  3. Add the desired amount of the mixture and spread it evenly. 
  4. Cook for about 2-3 minutes or until golden brown. 
  5. Flip and cook for about 1-2 minutes or until golden brown.
  6. Repeat with the remaining mixture.
  7. Serve warm with your favorite topping.

Freezing & Reheating Tips:

To freeze: let the cooked pancakes cool completely. Then arrange the pancakes onto a sheet pan in a single layer, leaving some space between each other. Freeze for about 30 minutes or until frozen. Remove from the freezer and store these pancakes in a container by placing a piece of wax paper between each one. Freeze these pancakes for more than a month. 

To reheat: place 1 frozen pancake onto a microwave-safe plate and microwave about 20 seconds before serving. 

Nutritional Information per Serving:
  • Calories: 186
  • Fat: 13g
  • Sat Fat: 6.8g
  • Carbohydrates: 3.1g
  • Fiber: 0g
  • Sugar: 0.7g
  • Protein: 14.5g

Chicken Muffins

Servings: 6

Preparation Time: 15 minutes

Cooking Time: 40minutes

Ingredients:
  • 8 large eggs, beaten
  • 2 tablespoons olive oil, divided
  • 1 small red onion, chopped
  • 2 small garlic cloves, minced
  • 1 teaspoon fresh rosemary, minced
  • ¼ teaspoon red pepper flakes, crushed
  • 1 pound ground chicken
  • Salt and ground black pepper, as required
  • 2 small carrots, peeled and grated                  
  • 1 small red bell pepper, seeded and chopped
  • 1 small green bell pepper, seeded and chopped 
  • 4 fresh mushrooms, chopped
Instructions:
  1. Preheat the oven to 355 degrees F. Lightly, grease a regular 12 cups muffin pan.
  2. In a bowl, crack the eggs and beat well. Set aside.
  3. Then in a large skillet, heat 1 tablespoon of oil over medium heat and sauté the onion for about 5-6 minutes.
  4. Add the garlic, rosemary and red pepper flakes and sauté for about 1 minute.
  5. Add the chicken with a little salt and black pepper and cook for about 5-6 minutes.
  6. With a slotted spoon, transfer the chicken mixture into a bowl.
  7. In the same skillet, heat the remaining oil over medium heat and cook the carrot for about 2-3 minutes.
  8. Add the bell peppers and mushrooms and cook for about 1 minute. 
  9. Stir in the salt and black pepper and cook for 2-3 minutes more.
  10. Transfer the vegetable mixture into the bowl with chicken mixture and mix until well combined. 
  11. Add the beaten eggs and stir to combine well.
  12. Transfer the mixture into prepared muffin cups evenly.
  13. Bake for about 15-20 minutes or until top of the muffins become golden brown.
  14. Remove from the oven and place the muffin pan onto a wire rack to cool for about 5 minutes. 
  15. Carefully invert the muffins onto a platter and serve warm. 

Freezing & Reheating Tips:

To freeze: carefully invert the baked muffins onto a wire rack to cool completely. Arrange the cooled muffins onto a baking sheet in a single layer and freeze for about 1 hour or until solid. Remove from the freezer and store these muffins in a freezer bag. Freeze these muffins for up to 2 months. 

To reheat: place 2 unwrapped muffins onto a microwave-safe plate and microwave on High for about 30 seconds.

Nutritional Information per Serving:
  • Calories: 308
  • Fat: 17.1g
  • Sat Fat: 4.3g
  • Carbohydrates: 7g
  • Fiber: 1.4g
  • Sugar: 4g
  • Protein: 31.4g

Oat & Quinoa Porridge

Servings: 2

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Ingredients:
  • 2 cups milk
  • 2 cups water
  • 1 cup old-fashioned oats
  • ¼ cup dried quinoa, rinsed
  • 1 tablespoon flax seeds
  • 1 tablespoon chia seeds
  • 3 tablespoons maple syrup
  • ½ teaspoon vanilla extract
  • 3 tablespoons almonds, chopped
  • ¼ cup fresh strawberries, hulled and sliced
  • ¼ cup fresh blueberries
Instructions:
  1. In a pan, mix together all the ingredients except for almonds and berries over medium heat and bring to a gentle boil.
  2. Cook for about 20 minutes, stirring occasionally.
  3. Remove from the heat and serve warm with the garnishing of almonds and berries. 

Freezing & Reheating Tips:

To freeze: let the cooked porridge cool completely. Lightly grease a muffin pan. Divide the porridge into the prepared muffin cups evenly and freeze for about 5 hours. Remove the muffin pan from the freezer and set aside for a few minutes. With a butter knife, gently remove the porridge cups from muffin pan and place in in a freezer bag. Freeze these porridge cups for up to 1 month. 

To reheat: place 2-3 porridge cups into a microwave-safe bowl and microwave for about 2-3 minutes. Serve with the topping of berries and nuts.  

Nutritional Information per Serving:
  • Calories: 321
  • Fat: 7.6g
  • Sat Fat: 2.6g
  • Carbohydrates: 52.9g
  • Fiber: 5.7g
  • Sugar: 21.4g
  • Protein: 12g

Lunch Recipes

Tofu & Oat Burgers

Servings: 4

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Ingredients:
  • 1 pound firm tofu, pressed and crumbled
  • ¾ cup rolled oats
  • ¼ cup flaxseeds
  • 1 medium onion, chopped finely
  • 2 cups frozen spinach, thawed and squeezed
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, seeded and minced
  • 1 teaspoon ground cumin
  • ½ teaspoon red pepper flakes, crushed
  • Salt and ground black pepper, as required
  • 2 tablespoons extra-virgin olive oil
  • 6 cups mixed fresh baby greens
Instructions:
  1. In a large bowl, add all the ingredients except oil and salad greens and mix until well combined.
  2. Set aside for about 10 minutes.
  3. Make 4 equal-sized patties from the mixture.
  4. In a nonstick frying pan, heat the oil over medium heat and cook the patties for about 8-10 minutes per side.
  5. Divide the salad greens onto 4 serving plates evenly. 
  6. Top each plate with 1 burger and serve.

Freezing & Reheating Tips:

To freeze: Remove the patties from heat and set aside to cool completely. Store these patties in an airtight container by placing parchment papers between each one to avoid sticking. These burgers can be stored in the freezer for up to 2 months. 

To reheat: Before serving, thaw the burgers. place 2 unwrapped patties onto a microwave-safe plate and microwave on High for about 1-2 minutes. 

Nutritional Information per Serving:
  • Calories: 256
  • Fat: 15.2g
  • Sat Fat: 2.5g
  • Carbohydrates: 18.7g
  • Fiber: 5.7g
  • Sugar: 2.4g
  • Protein: 13.8g

Shrimp Curry

Servings: 6

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Ingredients:
  • 2 teaspoons coconut oil
  • 1½ medium white onions, sliced
  • 2 medium green bell peppers, seeded and sliced
  • 3 medium carrots, peeled and sliced thinly
  • 3 garlic cloves, chopped finely
  • 1 tablespoon fresh ginger, chopped finely
  • 2½ teaspoons curry powder
  • 1½ pounds shrimp, peeled and deveined
  • 1 cup unsweetened coconut milk
  • 2 tablespoons water
  • 2 tablespoons fresh lime juice
  • Salt and ground black pepper, as required
  • 2 tablespoons fresh cilantro, chopped
Instructions:
  1. In a large skillet, heat oil over medium-high heat and sauté the onion for about 4-5 minutes.
  2. Add the bell peppers and carrot and sauté for about 3-4 minutes.
  3. Add the garlic, ginger and curry powder and sauté for about 1 minute.
  4. Finally, add the shrimp and sauté for about 1 minute.
  5. Stir in the coconut milk and water and cook for about 3-4 minutes, stirring occasionally.
  6. Stir in lime juice and remove from heat. 
  7. Serve hot with the garnishing of cilantro.

Freezing & Reheating Tips:

To freeze: transfer the curry into a large bowl and set aside to cool completely. Divide the curry into 6 containers evenly. Cover the containers tightly and freeze for 2-3 months. 

To reheat: remove from freezer and place the containers at room temperature to thaw for about 2-3 hours. Transfer the curry portion into a microwave-safe bowl and microwave until piping hot, stirring occasionally. 

Nutritional Information per Serving:
  • Calories: 285
  • Fat: 13.3g
  • Sat Fat: 10.4g
  • Carbohydrates: 14.2g
  • Fiber: 3.2g
  • Sugar: 6.1g
  • Protein: 28g

Ground Beef with Peas

Servings: 6

Preparation Time: 15 minutes

Cooking Time: 40minutes

Ingredients:
  • 2 tablespoons olive oil
  • 1 pound lean ground beef
  • 1 large onion, chopped finely
  • 2 garlic cloves, minced
  • ½ tablespoon fresh ginger, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ¼ teaspoon chili powder 
  • 2 medium tomatoes, seeded and chopped
  • ½ cup chicken broth
  • Salt and ground black pepper, as required
  • 2¼ cups fresh peas, shelled
  • 2 tablespoons fresh cilantro, chopped
Instructions:
  1. In a large skillet, heat the oil over medium heat and cook the beef for about 4-5 minutes or until browned completely. 
  2. With a slotted spoon, transfer the beef into a large bowl. 
  3. In the same skillet, add onion and sauté for about 4-6 minutes. 
  4. Add the garlic, ginger, coriander, cumin and chili powder and sauté for about 1 minute.
  5. Add the tomatoes and cook for about 2-3 minutes, crushing completely with the back of the spoon. 
  6. Stir in the beef and broth and bring to a boil. 
  7. Reduce the heat to medium-low and simmer, covered for about 8-10 minutes, stirring occasionally.
  8. Stir in peas and cook for 10-15 minutes. 
  9. Remove from heat and serve hot with the garnishing of almonds and cilantro leaves.

Freezing & Reheating Tips:

To freeze: transfer the beef mixture into a large bowl and set aside to cool completely. Divide the beef mixture into 6 containers evenly. Cover the containers tightly and freeze for 2-3 months. 

To reheat: remove from freezer and place the containers at room temperature to thaw for about 2-3 hours. Transfer the beef mixture into a microwave-safe bowl and microwave until piping hot, stirring occasionally

Nutritional Information per Serving:
  • Calories: 243
  • Fat: 11.9g
  • Sat Fat: 3.8g
  • Carbohydrates: 12.7g
  • Fiber: 4g
  • Sugar: 5.3g
  • Protein: 19.5g

Dinner Recipes

Chicken Casserole

Servings: 6

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Ingredients:
  • 6 (6-ounce) skinless, boneless chicken thighs
  • 3 broccoli heads, cut into florets
  • 4 garlic cloves, minced
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon dried oregano, crushed
  • 1 teaspoon dried rosemary, crushed
  • Salt and ground black pepper, to taste
Instructions:
  1. Preheat the oven to 375 degrees F. Grease a large baking dish.
  2. In a large bowl, add all ingredients and toss to coat well.
  3. In the bottom of the prepared baking dish, arrange the broccoli florets and top with chicken breasts in a single layer.
  4. Bake for about 45 minutes
  5. Serve hot 

Freezing & Reheating Tips:

To freeze: remove the casserole from oven and set aside to cool completely. Wrap the casserole dish well with two tightly covered layers of plastic wrap, followed by a piece of foil. Freeze the casserole for up to 6 months.

To reheat: remove the plastic wrap and foil from the casserole dish. Now cover the casserole with a new piece of foil and place in the cold oven. Immediately set the temperature of oven to 350 degrees F. Bake for 45 minutes. Uncover the casserole and bake for 20-30 minutes.

Nutritional Information per Serving:

  • Calories: 329
  • Fat: 14.9g
  • Sat Fat: 3.5g
  • Carbohydrates: 8.8g
  • Fiber: 3.3g
  • Sugar: 2g
  • Protein: 41.5g

Chicken Chili

Servings: 6

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Ingredients:
  • 4 cups chicken broth, divided
  • 3 cups cooked black beans, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, chopped
  • 2 medium poblano peppers, seeded and chopped
  • 1 jalapeño pepper, seeded and chopped
  • 4 garlic cloves, minced
  • A teaspoon dried thyme, crushed
  • 1½ tablespoons ground coriander 
  • 1 tablespoon ground cumin
  • ½ tablespoon ancho chili powder
  • 4 cups cooked chicken, shredded
  • 1 tablespoon fresh lime juice
  • ¼ cup fresh cilantro, chopped
Instructions:
  1. In a food processor, add 1 cup of broth and 1½ cups of black beans and pulse until smooth.
  2. Transfer the beans puree into a bowl and set aside.
  3. In a large pan, heat the oil over medium heat and sauté the onion, poblano andjalapeño for about 4-5 minutes.
  4. Add the garlic, spices and sea salt and sauté for about 1 minute.
  5. Add the beans puree and remaining broth and bring to a boil.
  6. Reduce the heat to low and simmer for about 20 minutes.
  7. Stir in the remaining beans, chicken and lime juice and bring to a boil.
  8. Reduce the heat to low and simmer for about 5-10 minutes.
  9. Serve hot with the topping of cilantro.

Freezing & Reheating Tips:

To freeze: transfer the chili into a large bowl and set aside to cool completely. Divide the chili into 8 containers evenly. Cover the containers tightly and freeze for 2-3 months. 

To reheat: remove from freezer and place the containers at room temperature to thaw for about 2-3 hours. Transfer the chili portion into a microwave-safe bowl and microwave until piping hot, stirring occasionally. 

Nutritional Information per Serving:

  • Calories: 321
  • Fat: 7.4g
  • Sat Fat: 1.4g
  • Carbohydrates: 23.7g
  • Fiber: 7g
  • Sugar: 2.4g
  • Protein: 38.3g 

Beef Curry

Servings: 8

Preparation Time: 10 minutes

Cooking Time: 3¼ hours

Ingredients:
  • 2 tablespoons butter
  • 2 tomatoes, chopped finely
  • ½ cup broth of choice (I use Chicken)
  • 2 tablespoons curry powder
  • 1 can unsweetened coconut milk
  • 2½ pounds beef chuck roast, trimmed and cubed into 1-inch size
  • Salt and ground black pepper, to taste
  • ¼ cup fresh cilantro, chopped
Instructions:
  1. In a large pan, melt butter over low heat and cook the tomatoes and curry powder for about 3-4 minutes, crushing the tomatoes with the back of the spoon.
  2. Stir in the coconut milk, and broth and bring to a gentle simmer, stirring occasionally.
  3. Simmer for about 4-5 minutes.
  4. Stir in beef and bring to a boil over medium heat.
  5. Reduce the heat to low and cook, covered for about 2½ hours, stirring occasionally
  6. Remove from heat and with a slotted spoon, transfer the beef into a bowl.
  7. Set the pan of curry aside for about 10 minutes.
  8. With a slotted spoon, remove the fats from top of curry.
  9. Return the pan over medium heat.
  10. Stir in the cooked beef and bring to a gentle simmer.
  11. Reduce the heat to low and cook, uncovered for about 30 minutes or until desired thickness.
  12. Stir in salt and black pepper and remove from the heat.
  13. Garnish with fresh cilantro and serve hot.

Freezing & Reheating Tips:

To freeze: transfer the curry into a large bowl and set aside to cool completely. Divide the curry into 8 containers evenly. Cover the containers tightly and freeze for 2-3 months. 

To reheat: remove from freezer and place the containers at room temperature to thaw for about 2-3 hours. Transfer the curry portion into a microwave-safe bowl and microwave until piping hot, stirring occasionally. 

Nutritional Information per Serving:
  • Calories: 578
  • Fat: 44.2g
  • Sat Fat: 19.2g
  • Carbohydrates: 4.4g
  • Fiber: 0.9g
  • Sugar: 2.8g
  • Protein: 38.2g

Lentil & Quinoa Soup

Servings: 6

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Ingredients:
  • 1 tablespoon coconut oil
  • 3 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 4 cups tomatoes, chopped
  • 1 cup red lentils, rinsed and drained 
  • ½ cup dried quinoa, rinsed and drained
  • 1½ teaspoons ground cumin
  • 1 teaspoon red chili powder
  • 5 cups vegetable broth
  • 2 cups fresh spinach, chopped
Instructions:
  1. In a large pan, heat the oil over medium heat and sauté the celery, onion and carrot for about 8 minutes.
  2. Add the garlic and sauté for about 1 minute.
  3. Add the remaining ingredients except for spinach and bring to a boil.
  4. Reduce the heat to low and simmer, covered for about 20 minutes.
  5. Stir in spinach and simmer for about 3-4 minutes.
  6. Serve hot.

Freezing & Reheating Tips:

To freeze: transfer the soup into a large bowl and set aside to cool completely. Divide the soup into 6 containers evenly. Cover the containers tightly and freeze for 2-3 months. 

To reheat: remove from freezer and place the containers at room temperature to thaw for about 2-3 hours. Transfer the soup portion into a microwave-safe bowl and microwave until piping hot, stirring occasionally. 

Nutritional Information per Serving:

  • Calories: 268
  • Fat: 5.1g
  • Sat Fat: 2.5g
  • Carbohydrates: 40g
  • Fiber: 13.9g
  • Sugar: 6g
  • Protein: 16.4g

And just like that you have 10 healthy and delicious freezer ready meals for new moms.

I hope you love these amazing recipes as much as I did creating them! And even if you’re not a new mom, there’s no better time to start meal prepping, then today! Save yourself time with these freezer ready meals, even if you’re not a new mom. 

Now, regardless if you are in the beginning or the end of your pregnancy you know that staying active is incredibly important for you and your baby’s health, plus it will put you in a much better place to fit back in those pre-pregnancy pants in minimum time. 

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