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Freezer food for post partum! - Page 2

post #21 of 40

Sallyrae-- what do you do for your pizza crust?

 

Does anyone have advice on the best way to freeze soup? Ziplock freezer bags? I just made a crock pot of tortilla soup and was thinking about saving half to start my stock of freezer food. 

post #22 of 40

http://www.amateurgourmet.com/2012/04/everything-bagel-bombs.html

 

I made these tonight and I'm going to experiment with toppings and freeze a bunch for pp breakfasts.

post #23 of 40

We always make HUGE batches of bean and pea soup and keep quarts in the freezer... in fact we have a few in there now.

The other big thing I want to have on hand is lots of energy balls!

Here's how it's done:

 

It's not a strict recipe at all. You can substitute any kind of nuts or nut butter you like and add other dried fruits or flavorings if you want. I think the dates are fairly essential to hold it all together with the right level of sweetness, but you can try it without if you hate dates. Just add more honey.

Here are the approximate quantities I used in the batch I made for class:

1 cup raw cashews (raw nuts have a more neutral flavor)
1 cup (packed) pitted dates
3/4 cup peanut butter
1/2 cup wheat germ
2-3 spoonfuls honey (or maple syrup, etc)
1 spoonful cocoa powder

Process the cashews in a food processor or blender until they are practically like nut flour. Pour into a big mixing bowl. Process the dates in the processor until they are in little pieces (the littler the better - it is easier when they are room temperature). If you don't have a food processor, just chop the dates finely. Add to mixing bowl, along with the rest of the ingredients. Mix well with a spoon or fork. Taste and adjust quantities to your liking. You might need to adjust the consistency too - add more peanut butter if it's too dry, add more wheat germ if it's too wet. I've also used a couple of spoonfuls of water if I thought I already had plenty of peanut butter. Some people add powdered milk to the recipe too, if you don't care about it being vegan.
Roll into balls with clean hands. Sometimes I roll the balls in powdered coconut at this point if I'm feeling fancy.
They will keep in the fridge for at least 3-4 weeks.

Enjoy! It's pretty healthy with a fair amount of protein (from nuts & wheat germ). I love them for snacks, munchies, dessert cravings... And I'm planning on loving them even more when I'm exhausted and nursing around the clock!

 

 

 

post #24 of 40
Quote:
Originally Posted by DesertSunsets View Post

Sallyrae-- what do you do for your pizza crust?

 

Does anyone have advice on the best way to freeze soup? Ziplock freezer bags? I just made a crock pot of tortilla soup and was thinking about saving half to start my stock of freezer food. 



I usually use a Bette Hagman recipe. I generally don't like most of her stuff, but she has a pretty good rising yeast crust. If you want it, I can post it on here.

 

I freeze soup in ziplock bags all the time. In fact, that's how I freeze almost everything. 

post #25 of 40
Thread Starter 
Quote:
Originally Posted by Honey693 View Post

http://www.amateurgourmet.com/2012/04/everything-bagel-bombs.html

 

I made these tonight and I'm going to experiment with toppings and freeze a bunch for pp breakfasts.



I think i'm going to DIE without those bagel bombs. Holy cats. The end of Passover can't come SOON ENOUGH. 

post #26 of 40

I froze what I mad last night and warmed it up for breakfast.  I think I need to nuke it and then toaster oven it, but even with cold cream cheese it was awesome.

post #27 of 40

lurk.gif

post #28 of 40
Thread Starter 
Quote:
Originally Posted by Honey693 View Post

I froze what I mad last night and warmed it up for breakfast.  I think I need to nuke it and then toaster oven it, but even with cold cream cheese it was awesome.



Oh oh man....

So wanna know the grossest thing I craved last time? Onion bagels with PEANUT BUTTER on them! I gobbled them down as my mind revolted. They were SOOOooooo good.
post #29 of 40

When do you all start cooking and freezing post partum meals? I don't have a deep freezer, just the one above the fridge, so I'm thinking stuff will only stay good for about three months. Does that mean I have to do all my cooking and stockpiling while I'm huge, in the 3rd trimester, and in the middle of a hot summer? Doesn't sound good!

post #30 of 40
Thread Starter 

 

Quote:
Originally Posted by youngspiritmom View Post

When do you all start cooking and freezing post partum meals? I don't have a deep freezer, just the one above the fridge, so I'm thinking stuff will only stay good for about three months. Does that mean I have to do all my cooking and stockpiling while I'm huge, in the 3rd trimester, and in the middle of a hot summer? Doesn't sound good!

 



I'm gonna start now, but I have a deep freeze.....

post #31 of 40

I have a deep freezer but it needs some serious cleaning out, haha!
 

post #32 of 40

I'm going to do it around 35/36 weeks.  I found out if I make anything before that I eat it.

post #33 of 40

I came across this blog today.... haven't tried any of the recipes, but there's sure to be a few worth testing!

 

http://freezermealsforus.blogspot.ca/

post #34 of 40

Here's another site that I stumbled across today which has tooooons of "freezer meal" recipes!  I've not tried any of them yet - and some recipes look like they'd be better off fresh made than frozen - but maybe you'll find something that works for your tastes!

 

http://onceamonthmom.com/101-spring-freezer-meals-to-keep-your-life-sane/

post #35 of 40

I found this link on Pintrest today and thought of this thread.

 

It has a bunch of "Dump Chicken" recipes.  You basically take chicken breasts or pieces and put them in a big ziploc bag with sauce/marinade ingredients then freeze flat.  When you want to cook it you thaw it in the fridge then bake or put it in the crock pot.  Most of these seem like they'd go well with rice or pasta and a salad so even my kitchen incapable DH could throw dinner together if I'm not up to it.

 

I had kinda given up on the idea of having meals in the freezer since with the move coming up I didn't want to start filling he freezer before we moved.  But this seems quick and easy enough I could do several in an afternoon after we move.

post #36 of 40

Has anyone made veggie burgers to freeze? I am wondering do I just freeze the 'dough' in small amounts or should I precook them then freeze then recook when ready to eat?
 

post #37 of 40

I've never made veggie burgers to freeze, but they might actually cook better if frozen into patties first. As long as they cook all the way through, I think you could just make the raw mix, make them into patties, and then freeze. I don't think you need to precook them at all.

post #38 of 40
Quote:
Originally Posted by sallyrae17 View Post

I've never made veggie burgers to freeze, but they might actually cook better if frozen into patties first. As long as they cook all the way through, I think you could just make the raw mix, make them into patties, and then freeze. I don't think you need to precook them at all.

 

This was my initial thinking too.  Definitely shape them into patties first though and I would individually wrap/layer them with wax paper.  This is such a good idea!

post #39 of 40

we can't get veggie burgers here 'premade' at all- so if I want them I have to make them.. :-/ its sort of a pain, the US has so many good types..!

 

I am hoping to make a few kinds to freeze if I feel up to it.. right now I just have one type of veggie burger..  this week I am hoping to make some eggplant parm sort of thing then this kale/polenta thing I found online as well. Its been really cold and raining so good cooking weather :). maybe do some granola/cookie sort of things for when I just need something NOW and we are out of food (which happens a lot when DH is in charge of meals).  at that point our little freezer should be totally full..

 

 

Right now I've made 4 lasganas, 2 meals worth of veggie burgers and a TON of smoothies with protein powder and various fruit mixtures, then a few sort of chopped up fruits in various juices for slushy- and some chocolate banana yogurt smoothies.. I figure when its 100 out and we have NO AC I am not going to want anything heavy to eat anyways. . I found freezing them in ziploc bags flat so they are 'thin' works really well so they defrost/slush up/blend easily when I want one..

post #40 of 40

Some sort of crazy freezer-food-making nesting instinct hit me today. I'm making pizzas, enchiladas, chicken tortilla soup, turkey burgers (add seasonings and then freeze into patties) and caramel rolls. If I feel up to it, I'll also make a lasagne. It's only in the 70s, so I feel like I have to take advantage of the cooler weather and get some cooking done!

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