Made by
Marina

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Inspired by Marina’s homemade postpartum freezer prep for her sister-in-law, this four-recipe collection is designed to make those busy early weeks with a new baby a little easier. Ground beef and cheese sliders, individual lasagna shells, chicken enchiladas, and oatmeal chocolate chip cookie dough give new parents comforting meals and an easy homemade dessert that can be prepared ahead and kept in the freezer.

Ingredients:

0.5x

1x

2x

4x

 

For the Sliders

•   12 Hawaiian-style slider rolls
•   1 1/2 lbs ground beef
•   1 small yellow onion (finely diced)
•   1 tsp garlic powder
•   1 tsp onion powder
•   1/2 tsp salt
•   1/2 tsp black pepper
•   1 tbsp Worcestershire sauce
•   8 slices cheddar cheese
•   4 tbsp unsalted butter (melted)
•   1/2 tsp garlic powder (for topping)

 

For the Lasagna Shells

•   20 jumbo pasta shells
•   1 lb ground beef
•   1 tbsp olive oil
•   1 small yellow onion (finely diced)
•   2 cloves garlic (minced)
•   24 oz marinara sauce
•   15 oz ricotta cheese
•   1 large egg
•   2 cups shredded mozzarella cheese (divided)
•   1/2 cup grated Parmesan cheese
•   1 tsp Italian seasoning
•   1/2 tsp garlic powder
•   1/2 tsp salt
•   1/2 tsp black pepper

 

For the Chicken Enchiladas

•   2 lbs boneless, skinless chicken breasts (or thighs)
•   1 tbsp olive oil
•   1/2 cup chicken broth
•   1 tsp chili powder
•   1 tsp ground cumin
•   1 tsp smoked paprika
•   1 tsp garlic powder
•   1/2 tsp onion powder
•   1/2 tsp salt
•   1/4 tsp black pepper
•   8-10 flour tortillas
•   2 cups shredded Monterey Jack cheese (or Mexican-blend cheese, divided)
•   2 tbsp olive oil
•   2 tbsp all-purpose flour
•   2 tbsp chili powder
•   1 tsp ground cumin
•   1/2 tsp garlic powder
•   1/2 tsp dried oregano
•   2 cups chicken broth
•   8 oz tomato sauce
•   1/2 tsp salt

 

For the Oatmeal Chocolate Chip Cookies

•   1 cup unsalted butter (softened)
•   1 cup brown sugar (packed)
•   1/2 cup granulated sugar
•   2 large eggs
•   2 tsp vanilla extract
•   1 1/2 cups all-purpose flour
•   1 tsp baking soda
•   1/2 tsp salt
•   1 tsp ground cinnamon
•   3 cups old-fashioned rolled oats
•   1 1/2 cups semisweet chocolate chips

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

Ground Beef & Cheese Freezer Sliders

1. Heat a large skillet over medium-high heat. Add the GROUND BEEF and YELLOW ONION.
2. Cook until the beef is completely browned and the onion is softened, breaking the beef into small crumbles as it cooks.
3. Drain any excess grease from the skillet.
4. Season the beef with GARLIC POWDER, ONION POWDER, SALT, and BLACK PEPPER.
5. Stir in the WORCESTERSHIRE SAUCE and cook for another minute. Remove the skillet from the heat and allow the beef mixture to cool slightly.
6. Keep the HAWAIIAN-STYLE SLIDER ROLLS connected and carefully slice the entire sheet of rolls horizontally through the center.
7. Place the bottom half of the rolls into a freezer-safe baking pan.
8. Spread the ground beef mixture evenly over the rolls.
9. Arrange the CHEDDAR CHEESE evenly over the beef, then replace the top half of the rolls.
10. Combine the MELTED BUTTER with the remaining garlic powder and brush lightly over the tops of the rolls.
11. Place the assembled sliders in the refrigerator and allow them to cool completely.
12. Cover the freezer-safe pan tightly, label it with the meal name and baking instructions, and freeze.
13. When ready to eat, thaw overnight in the refrigerator.
14. Bake covered at 350°F for approximately 20–25 minutes, or until the filling is hot and the cheese is melted.
15. Uncover and bake for another 5 minutes, or until the tops of the rolls are lightly golden. Cut between the rolls and serve warm.

Individual Lasagna Shells

1. Cook the JUMBO PASTA SHELLS according to the package directions until just al dente. Drain and allow them to cool enough to handle.
2. Heat the OLIVE OIL in a large skillet over medium heat.
3. Add the YELLOW ONION and cook until softened. Add the GARLIC and cook briefly until fragrant.
4. Add the GROUND BEEF and cook until completely browned. Drain excess grease if necessary.
5. Stir approximately half of the MARINARA SAUCE into the cooked beef and remove the skillet from the heat.
6. In a separate bowl, combine the RICOTTA, EGG, 1 cup of the MOZZARELLA, PARMESAN, Italian seasoning, garlic powder, salt, and black pepper.
7. Spread a thin layer of the remaining marinara across the bottom of small freezer-safe baking pans.
8. Fill each cooked shell with the ricotta mixture and a spoonful of the meat mixture.
9. Arrange the stuffed shells inside the prepared freezer pans.
10. Spoon the remaining meat sauce and marinara over the shells.
11. Sprinkle the remaining MOZZARELLA evenly over the top.
12. Allow the assembled shells to cool completely.
13. Cover each pan tightly, label it with the meal name and baking instructions, and freeze.
14. When ready to eat, thaw overnight in the refrigerator.
15. Bake covered at 375°F for approximately 30 minutes.
16. Remove the cover and continue baking for 10–15 minutes, or until the sauce is bubbling and the cheese is melted and hot throughout.

Chicken Enchiladas

1. Heat 1 tablespoon of OLIVE OIL in a large skillet or Dutch oven over medium heat.
2. Season the CHICKEN with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
3. Add the chicken and ½ cup CHICKEN BROTH. Cover and cook until the chicken is fully cooked and tender enough to shred easily.
4. Remove the chicken and shred it with two forks. Set aside.
5. To make the enchilada sauce, heat 2 tablespoons of OLIVE OIL in a saucepan over medium heat.
6. Whisk in the FLOUR, chili powder, cumin, garlic powder, and oregano. Cook briefly while stirring.
7. Slowly whisk in the remaining CHICKEN BROTH followed by the TOMATO SAUCE.
8. Simmer until the sauce thickens slightly. Season with salt and remove from the heat.
9. Combine the shredded chicken with enough enchilada sauce to keep it moist, then stir in approximately 1 cup of the SHREDDED CHEESE.
10. Spread a thin layer of enchilada sauce across the bottom of small freezer-safe baking pans.
11. Divide the chicken filling among the FLOUR TORTILLAS and roll each tortilla tightly.
12. If necessary, trim the ends of the tortillas slightly so they fit comfortably inside the smaller freezer pans.
13. Arrange the enchiladas seam-side down in the pans.
14. Spoon additional enchilada sauce over the top.
15. Sprinkle the remaining shredded cheese over the enchiladas.
16. Allow the assembled enchiladas to cool completely.
17. Cover each pan tightly, label it with the meal name and baking instructions, and freeze.
18. When ready to eat, thaw overnight in the refrigerator.
19. Bake covered at 375°F for approximately 25–30 minutes.
20. Uncover and continue baking for 10–15 minutes, or until the sauce is bubbling, the cheese is melted, and the enchiladas are hot throughout.

Oatmeal Chocolate Chip Freezer Cookie Dough

1. In a large mixing bowl, beat the BUTTER, BROWN SUGAR, and GRANULATED SUGAR until creamy.
2. Beat in the EGGS one at a time.
3. Add the VANILLA and mix until combined.
4. In a separate bowl, whisk together the FLOUR, baking soda, salt, and cinnamon.
5. Gradually mix the dry ingredients into the butter mixture just until combined.
6. Fold in the ROLLED OATS and CHOCOLATE CHIPS.
7. Scoop the cookie dough into individual balls using approximately 2 tablespoons of dough per cookie.
8. Arrange the dough balls on a parchment-lined baking sheet without allowing them to touch.
9. Freeze until the cookie dough balls are firm.
10. Transfer the frozen cookie dough balls into freezer-safe bags or place a small batch inside a freezer-safe baking pan.
11. Seal, label with the cookie name and baking instructions, and return to the freezer.
12. When ready to bake, place the desired number of frozen cookie dough balls on a parchment-lined baking sheet.
13. Bake from frozen at 350°F for approximately 12–15 minutes, or until the edges are golden and the centers are just set.
14. Allow the cookies to cool on the baking sheet for several minutes before serving.