For the next few posts I’ll be sharing some meal prep I’ve got going on this fall. Before school starts, I always like to stock away some freezer meals and some easy, bulk breakfasts and snacks. During Christmas break, I do the same thing before heading back for second semester. It is just one of those little things that ends up making a BIG difference.
This year, more than most, I feel the pressure to get ahead. With baby number two on the way, my nesting mode already switched to ‘on’ long ago, and meal prep just seems so important right now!
I have carefully chosen meals and other bulk recipes to make, and I have divided everything up over several non-consecutive weekends (yes, I even marked everything out on the calendar). This way, I don’t have to do a meal-prepping marathon-which is fun (when you’re not seven months pregnant)-and I can make more in the end than I’d have the time and freezer space for if I did it all at once.
Batch one is simple: two freezer Crock Pot recipes that will be perfect for the fall, along with one healthy breakfast cookie recipe that has already been ‘kid-approved’ at my house.
For each freezer meal, I made two batches which ends up being four meals total. Each meal will contain about 4-8 servings. You can do singles, double, or triple the recipe-whatever works for you and your freezer space. First, I pile all ingredients on the counter so that I can prep as quick as possible.
Next I prepare my freezer bags. On the label I write the name of the meal, the cook time and temp, and any extra ingredients or instructions. Some people also jot down an expiration date or write the date the meal was made; but in our house, we eat these so quickly that I haven’t found that type of labeling to be necessary! 😀
After everything is set, I begin filling bags! At the end of it all, I lay the bags flat and even them out so they stack neatly in the freezer. Some people choose to double-bag each meal just in case the seal should pop open and spill. I have never had an issue with that, so currently I just use one bag per meal.
And now for the recipes….
Meal One: Crock-Pot Cheesy Tortellini Soup
16 oz frozen tortellini
1 small bag fresh spinach
2 cans (15 oz) Italian style diced tomatoes
1 box or 4 cups vegetable broth
1 block (8oz) cream cheese
salt & pepper to taste
Toss all but the vegetable broth in a gallon-sized freezer bag, and freeze for up to 3 months. When ready to eat, throw the contents of the bag into your Crock-Pot along with the vegetable broth, and cook on LOW for 4-6 hours. This pairs well with garlic bread, or a simple, grilled sandwich.
I always buy all ingredients at the same time (unless they will spoil), for example: I bought the broth and it’s waiting in my pantry for when I want to cook this meal. That way I don’t have to remember to buy extra ingredients later. Instead, I’m always ready for any meal craving that comes my way!
Here is the source where I found this delicious meal.
Meal Two: Crock-Pot Chicken Alfredo
4-6 boneless, skinless chicken breasts
2 small cans of cream of chicken soup (I used cream of mushroom, you can also make your own)
1 block (8 oz.) of cream cheese
1 packet of Italian dressing mix
Place all into a freezer bag and freeze for up to three months. When you are ready to cook, drop everything into the Crock-Pot for 6-8 hours on LOW. You can serve this hearty sauce over the pasta of your choice. Pair it with a side of veggies and *poof* you’ve got a delicious dinner for the fam!
Last but not least: Carrot Cake Breakfast Cookies! These can be made ahead for a simple breakfast-on-the-go, or even frozen for up to two months. I made a couple of changes to the original recipe, so my version is below:
2 ¼ cups old-fashioned oats
1 cup oat flour or whole-wheat flour (I used whole wheat)
½ cup white flour
2 tsp. cinnamon
½ tsp. nutmeg
½ tsp. baking soda
½ tsp. salt
1 cup cinnamon applesauce
½ cup honey
1 large egg
2 tsp. vanilla extract
¼ cup (4 tbsp.) unsalted butter, melted and cooled slightly
1 cup grated carrot
1 apple, grated, peel left on
For the carrot and apple, I just chopped both in my food processor for ease. Then, I dumped everything into my mixer, combined until it looked gooey–kind of like a chunky cake batter consistency. Next, make patties about the size of your palm and press them onto a parchment-lined baking sheet. Bake in the oven for 14 minutes at 350 degrees. Let the breakfast cookies cool on the pan a few minutes before transferring them to a wire cooling rack.
Follow me on Pinterest to get a sneak peek of other meals I might be prepping along with family activities for the fall!