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Preparing food before baby arrives can make those first busy weeks a little easier. Sia’s freezer-meal collection includes 13 make-ahead breakfasts, burritos, sandwiches, pasta dishes, and family-style casseroles that can be prepared ahead and stored for later.

Jalapeño Popper Chicken Taquitos

Creamy shredded chicken, jalapeños, cheddar, and cream cheese are rolled inside tortillas and baked before being individually wrapped for the freezer.

Directions

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the jalapeños, cream cheese, shredded chicken, cheddar, cumin, salt, and pepper.
3. Lay out each tortilla, add 2–3 spoonfuls of filling, and roll tightly into a taquito.
4. Arrange on a baking sheet and bake for 10 minutes.
5. Cool completely, wrap in parchment paper and/or foil, place in a gallon freezer bag, and freeze.

Bubble Up Pizza Casserole

Refrigerated biscuits create the bubbly base for this easy pizza-inspired freezer casserole layered with sauce, mozzarella, seasonings, and pepperoni.

Directions

1. Cut each buttermilk biscuit into quarters using a sharp knife or pizza cutter.
2. Arrange the biscuit pieces evenly across the bottom of a baking dish.
3. Spread the pizza sauce over the biscuit pieces.
4. Sprinkle evenly with Italian seasoning and garlic powder.
5. Top with the mozzarella and pepperoni, then freeze.
6. When ready to cook, bake for 25–30 minutes, until the cheese is melted and lightly browned and the biscuit dough is cooked through.

Chicken Broccoli & Rice Casserole

Chicken, broccoli, rice, creamy sauce, and cheddar come together in a classic family-style casserole that can be assembled ahead and frozen.

Directions

1. Cut the chicken into bite-size pieces and season with Italian seasoning, salt, and pepper.
2. Melt the butter in a large pot over medium heat. Add the chicken and cook until golden brown on all sides, about 5 minutes. Remove and set aside.
3. Add the chicken broth, olive oil, and rice to the pot. Bring to a boil, reduce to a simmer, cover tightly, and cook for 6 minutes.
4. Add the broccoli, replace the cover, and cook for another 9 minutes, or until the liquid is absorbed and the rice is cooked.
5. Turn off the heat and leave covered for 10 minutes without stirring.
6. Add the cooked chicken, cream of chicken soup, milk, sour cream, and half of the cheddar cheese to the rice mixture.
7. Transfer to a lightly greased 9×13 casserole dish and top with the remaining cheddar. Cover and freeze.
8. When ready to cook, bake at 350°F until heated through.

Dump & Bake Meatball Casserole

Frozen meatballs, cooked pasta, marinara, mozzarella, and pantry seasonings make this one of the simplest casseroles in the freezer-prep lineup.

Directions

1. Grease a casserole dish with cooking spray or butter.
2. Add the frozen meatballs, cooked pasta, marinara sauce, Italian seasoning, garlic powder, onion powder, optional red pepper flakes, salt, and pepper.
3. Stir until everything is evenly combined.
4. Sprinkle the mozzarella evenly over the top.
5. Cover and freeze for later.

Hawaiian Sweet Roll Sliders

Soft Hawaiian rolls are layered with ham and cheese and finished with a buttery Dijon, honey, Worcestershire, poppy seed, and dried-onion topping before freezing.

Directions

1. Place the Hawaiian rolls on a flat surface and slice the entire connected sheet horizontally.
2. Place the bottom half of the rolls into a 9×13 aluminum baking tray.
3. Layer the ham and cheese over the rolls, then replace the top half.
4. Combine the melted butter, mayonnaise, Dijon mustard, Worcestershire sauce, poppy seeds, honey, and dried onion.
5. Spread the dressing evenly over the tops of the rolls.
6. Cover the tray with two layers of aluminum foil and freeze until needed.

Crack Chicken Casserole

Chicken and shell pasta are coated in a creamy ranch-seasoned sauce with crisp bacon and sharp cheddar for a rich freezer-friendly casserole.

Directions

1. Spray a large oven-safe skillet or baking dish with nonstick cooking spray.
2. Beat the cream cheese until spreadable. Add the sour cream, ranch seasoning mix, salt, and pepper and mix until combined.
3. Add the chicken and toss until coated. Transfer to the prepared casserole dish and bake for 20 minutes.
4. Meanwhile, boil the shell pasta in salted water according to the package directions. Drain.
5. Remove the chicken from the oven and stir gently. Fold in the pasta and cooked bacon.
6. Stir in half of the cheddar, then sprinkle the remaining cheese over the top. Freeze at this stage.
7. When ready to cook, bake from frozen at 350°F until cooked through.

Freezer Ravioli Bake

Cheese ravioli are layered with beef marinara, mozzarella, and Parmesan for a lasagna-inspired freezer dinner without the extra noodle prep.

Directions

1. Grease a 9×13 foil pan or similarly sized freezer-safe baking dish.
2. Brown the ground beef in a large skillet over medium-high heat, breaking it into crumbles. Drain excess fat as needed.
3. Add the garlic, Italian seasoning, onion powder, and marinara sauce. Reduce to medium heat and cook for 5 minutes.
4. Spread one-third of the meat sauce over the bottom of the prepared pan.
5. Arrange half of the ravioli in a single layer. Top with another third of the meat sauce and half of the mozzarella and Parmesan.
6. Repeat the ravioli and meat-sauce layers, finishing with the remaining cheeses and optional parsley.
7. Seal the pan with foil, wrap completely in plastic wrap, and freeze for up to 3 months.

Sausage, Egg & Cheese Breakfast Burritos

Scrambled eggs, breakfast sausage, cheddar, and optional vegetables turn large tortillas into individually wrapped freezer breakfasts.

Directions

1. Lay each tortilla on a sheet of wax paper.
2. Top with sausage, scrambled eggs, and any optional vegetables you are using.
3. Add about 2 tablespoons of shredded cheddar.
4. Fold into a burrito and wrap first in wax paper and then in foil.
5. Place the wrapped burritos into gallon freezer bags and freeze.
6. To reheat, remove the wrapping and microwave for 2–3 minutes.

Cheesy Taco Rice Bake

Brown rice, seasoned ground beef, bell pepper, onion, tomato sauce, and cheddar make a hearty casserole designed to go straight from freezer to oven.

Directions

1. Preheat the oven to 350°F and grease a 9×13 baking dish.
2. Cook the brown rice in water on the stovetop and set aside.
3. In a large skillet, cook the onion, garlic, and green pepper over medium-high heat for about 1 minute.
4. Add the ground beef, breaking it apart as it browns. Continue cooking until the meat is no longer pink.
5. Add the lime juice, chili powder, oregano, thyme, cumin, and cilantro. Stir and adjust seasonings to taste.
6. Remove from the heat and stir in the cooked rice, tomato sauce, and 1/4 cup of the cheddar.
7. Transfer to the prepared baking dish, top with the remaining cheddar, cover, and freeze.
8. To cook from frozen, cover with foil and bake for 40 minutes.
9. Remove the foil and bake for another 10 minutes, or until the cheese is melted and the edges are bubbling. Let cool for 10 minutes before serving.

Tuscan Chicken Pasta

Bowtie or rotini pasta is paired with chicken and a creamy garlic, Parmesan, basil, cream cheese, and sun-dried tomato sauce for an easy freezer pasta dinner.

Directions

1. Cook the pasta according to the package directions.
2. Melt the butter in a medium pot or skillet over medium heat.
3. Add the garlic and cook for about 2 minutes, stirring continuously. Stir in the dried basil.
4. Add the cream cheese and whisk continuously for 2–3 minutes until the mixture becomes smooth.
5. Stir in the sun-dried tomatoes.
6. Add the milk, whisking quickly and constantly. Stir in the Parmesan, pepper, and salt.
7. Cook over medium heat for 5–10 minutes, stirring until the cheese is melted and the sauce reaches the desired consistency.
8. Combine the sauce with the cooked pasta and cooked chicken.
9. Divide the pasta and sauce between two 9×9 foil pans. Let cool slightly, cover with foil, and freeze.
10. To cook from frozen, bake at 350°F for about 40 minutes or until heated through.
11. If thawed first, bake at 350°F for about 30 minutes or until heated through.

Beef, Bean & Cheese Burritos

Seasoned ground beef, refried beans, cheddar, and onion make these individually wrapped burritos an easy freezer option for quick meals.

Directions

1. Brown the ground beef in a skillet with the onion and taco seasoning. Drain well.
2. Top each tortilla with about 2 tablespoons each of ground beef, refried beans, and cheddar cheese.
3. Top with onion and fold into a burrito.
4. Wrap each burrito in wax paper and then foil. Place in a gallon freezer bag and freeze.
5. To reheat, remove the foil and wax paper, wrap the burrito in a paper towel, and microwave for 2–3 minutes.

Freezer-Ready Breakfast Sandwiches

English muffins are stacked with baked egg squares, cheese, and sausage patties before being individually wrapped and frozen for quick breakfasts.

Directions

1. Preheat the oven to 325°F and grease a 9×13 pan with butter.
2. Whisk together the eggs and milk. Pour into the pan and season generously with salt and pepper.
3. Bake for 18–20 minutes, or until the center is just set.
4. Meanwhile, slice the English muffins and lightly spread the cut sides with butter or your preferred spread.
5. Cut the baked eggs into 12 equal squares.
6. Top each muffin bottom with an egg square, a cheese slice, and a sausage patty. Add the muffin tops.
7. Wrap each sandwich tightly in wax paper, plastic wrap, or foil. Place the wrapped sandwiches in large freezer bags and freeze.
8. To reheat, remove the freezer wrapping and loosely wrap the sandwich in a paper towel. Microwave at 40% power for 45–60 seconds, then at full power for 15–30 seconds, until the cheese is melted and the sandwich is heated through.

Bacon, Egg & Cheese Pockets

Flaky puff pastry is filled with scrambled eggs, cooked bacon, and shredded cheese, then baked until golden before being cooled and frozen.

Directions

1. Preheat the oven to 400°F.
2. Cut the puff pastry into approximately 4×5-inch or 5×5-inch squares and arrange on a parchment-lined baking sheet.
3. Evenly distribute the scrambled eggs, cooked bacon, and shredded cheese among the pastry squares without overfilling them.
4. Fold each square in half into a triangle. Press the edges together and seal with a fork.
5. Whisk one egg with a splash of water to make an egg wash.
6. Brush the tops and sides of the pockets with the egg wash.
7. Bake for about 15 minutes, or until golden brown.
8. Cool completely, transfer to an airtight freezer bag, and freeze.
9. To reheat, microwave for approximately 1 minute 30 seconds.