Meals We Made: Let the Nesting Begin!

Meals We Made: Freezer Meals

Each week I share our family's meal plan. Hopefully the time I spend planning makes your week easier.

Well, it's official. I'm old. A freezer filled with delicious meals makes me unabashedly happy. Filling my freezer is just what I did with this week's menu by doubling and freezing 3 of the 4 meals. 

Meal 1: Chicken and Spinach Stuffed Shells from The Girl Who Ate Everything (Eat One, Freeze One)

This recipe makes two pans worth of food. We ate one and froze one. 

Modifications: None

Served with: Side Salad

Food Groups: Freezer, Meat (Chicken), Pasta

Meal 2: Crock Pot Cauliflower Sweet Potato Bisque from Yes, I Want Cake

Nora is really loving soup these days and I'm loving that soup is a sure-fire way to get a ton of veggies in her. This soup had great flavor and was perfect for a cool fall night.

Modifications: As written, this recipe is vegetarian. We substituted homemade chicken broth for the vegetable broth because we had it in the freezer.

Served with: Italian Bread with melted cheese

Food Groups: Vegetarian, Soup, Slow Cooker

Meal 3: Vegetable Enchiladas from Supper For a Steal (Double-Eat One, Freeze One)

Modifications: We left out the chiles (we didn't have any) and added a bag of thawed frozen spinach. 

Served with: Nothing

Food Groups: Freezer, Vegetarian

Meal 4: Vegetable Lasagna from Inspired Taste (Doubled- Eat One, Freeze One) 

Modifications: I never cook lasagna noodles before assembling a lasagna. Rather I use raw lasagna noodles and increase the amount of sauce/liquid in the recipe. For this recipe, I used 2 28 oz. jars of pasta sauce, added in between the vegetable and pasta layers. I like a pretty saucy lasagna-you may want to add less. 

Served with: Salad, Bread

Food Groups: Freezer, Vegetarian, Pasta

 

If you have any freezer meal recommendations, send them my way, please. I need to take advantage of this burst of energy before my third trimester fatigue sets in!

 

 

 

Three Easy, Whole-Food Baby Food Recipes

Last week I shared one of my favorite tools for feeding babies and toddlers, the reusable baby food pouch. This week, I’m sharing a few Nora-approved simple, healthy recipes to put in those pouches.

Each of these recipes makes multiple servings. Freeze any extra in ice cube trays and, once frozen, store the cubes in a labeled zip-lock freezer bag (3 months max). When ready to use, put 3-4 frozen cubes into the reusable pouch and let thaw in the refrigerator.

Three easy whole-food baby food recipes

Mango Yogurt:

A great all-natural alternative to the sugar-laden yogurts on the market.

Ingredients:

  • Organic Whole Milk Yogurt
  • Frozen Mango -Thawed and Pureed - I typically thaw an entire bag of Trader Joe’s mango and then puree it in the blender. If there is mango left over after making this recipe, I freeze it in ice cube trays in the freezer for use in the future.

Directions:

  • Mix 2 parts yogurt with 1 part mango.

Green Smoothie:

Filled with healthy fats, tons of vitamins and minerals, and completely delicious. We always throw fresh mint in from the garden but, even without it, it is delicious.

Ingredients:

  • One Banana
  • One half avocado
  • 1/2 to 3/4 cup frozen mango
  • One half cup milk or water
  • Splash of Orange Juice
  • Handful of spinach
  • Fresh mint (optional)

Directions:

Combine all ingredients in the blender. If too thick, add additional water.

Pumpkin Applesauce:

So very simple and a great source of vitamin C and beta carotene (vitamin A).

Ingredients:

  • Canned Pumpkin
  • Applesauce
  • Cinnamon (to taste)

Directions:

Mix 3 parts applesauce to 1 part pumpkin puree. Add cinnamon to taste.

 

If you are looking for more pouch recipes, check out the Little Green Pouch’s recipe page for a ton of other great ideas.

Let me know what your babies and toddler think of these recipes!