Made by
Chef Abyssinia

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Inspired by Chef Abyssinia’s postpartum meal prep, this six-recipe freezer system gives new parents breakfast and dinner options that can be prepared ahead and stored for later. Pancakes, potato hash, burrito filling, meatloaf, lasagna, and maple salmon create a practical mix of easy meals for days when cooking from scratch feels like too much.

Ingredients:

0.5x

1x

2x

4x

 

For the Pancakes

•   2 cups all-purpose flour
•   2 tbsp granulated sugar
•   1 tbsp baking powder
•   1/2 tsp salt
•   2 large eggs
•   1 3/4 cups milk
•   1/4 cup unsalted butter (melted)
•   cooking spray (or additional butter for the pan)

 

For the Potato Hash

•   2 lbs Yukon Gold potatoes (or russet potatoes, diced)
•   1 red bell pepper (diced)
•   1 green bell pepper (diced)
•   1 medium yellow onion (diced)
•   2 tbsp olive oil
•   1 tsp garlic powder
•   1 tsp smoked paprika
•   1/2 tsp onion powder
•   1/2 tsp salt
•   1/4 tsp black pepper

 

For the Burrito

•   1 1/2 lbs ground beef
•   1 tbsp olive oil
•   2 tsp chili powder
•   1 tsp ground cumin
•   1 tsp garlic powder
•   1 tsp smoked paprika
•   1/2 tsp onion powder
•   1/2 tsp salt
•   1/4 tsp black pepper
•   1 red bell pepper (sliced)
•   1 green bell pepper (sliced)
•   1 medium yellow onion (sliced)
•   1 tbsp olive oil
•   1/2 tsp garlic powder
•   1/2 tsp ground cumin
•   1/4 tsp salt
•   1/4 tsp black pepper

 

For the Meatloaf

•   2 lbs lean ground beef
•   2 large eggs
•   1 cup plain breadcrumbs
•   1/2 cup milk
•   1 small yellow onion (finely diced)
•   2 cloves garlic (minced)
•   2 tbsp Worcestershire sauce
•   1 tsp salt
•   1/2 tsp black pepper
•   1 tsp garlic powder
•   1/2 cup ketchup
•   1 tbsp Worcestershire sauce

 

For the Lasagna & Meat Sauce

•   12 lasagna noodles
•   15 oz ricotta cheese
•   2 cups shredded mozzarella cheese
•   1/2 cup grated Parmesan cheese
•   1 large egg
•   1 tsp Italian seasoning
•   1/2 tsp garlic powder
•   1/4 tsp salt
•   1/4 tsp black pepper
•   1 lb ground beef
•   1 tbsp olive oil
•   1 small yellow onion (diced)
•   2 cloves garlic (minced)
•   24 oz marinara sauce
•   1 tsp Italian seasoning
•   1/2 tsp salt
•   1/4 tsp black pepper

 

For the Maple Salmon

•   4 5-6 oz salmon filets
•   1/4 cup pure maple syrup
•   3 tbsp low-sodium soy sauce
•   1 tbsp olive oil
•   2 cloves garlic (mince3d)
•   1 tsp Dijon mustard
•   1/2 tsp ground ginger
•   1/4 tsp black pepper

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

Directions

Pancakes

1. In a large bowl, whisk together the FLOUR, SUGAR, BAKING POWDER, and SALT.
2. In a separate bowl, whisk together the EGGS, MILK, melted BUTTER, and VANILLA.
3. Pour the wet ingredients into the dry ingredients and gently stir just until combined. A few small lumps are fine.
4. Heat a skillet or griddle over medium heat and lightly coat it with cooking spray or additional butter.
5. Pour approximately ¼ cup of batter onto the skillet for each pancake.
6. Cook until bubbles form across the surface and the edges begin to set. Flip and cook the second side until lightly golden.
7. Transfer the pancakes to a wire rack or baking sheet and allow them to cool completely.
8. Arrange the cooled pancakes in meal-size stacks. Place parchment between pancakes if desired for easier individual removal.
9. Place each stack into a FoodSaver bag, vacuum seal according to the appliance instructions, and freeze.
10. When ready to eat, remove the pancakes from the FoodSaver bag and reheat in a toaster, microwave, or covered in the oven until hot.

Potato Hash

1. Dice the POTATOES into small, relatively even pieces.
2. Heat 1 tablespoon of the OLIVE OIL in a large skillet over medium-high heat.
3. Add the potatoes and cook, stirring occasionally, until they begin to soften and develop golden-brown edges.
4. Add the remaining olive oil, RED BELL PEPPER, GREEN BELL PEPPER, and ONION.
5. Season with GARLIC POWDER, SMOKED PAPRIKA, ONION POWDER, SALT, and BLACK PEPPER.
6. Continue cooking until the potatoes are tender and browned and the peppers and onions have softened.
7. Spread the hash onto a clean sheet pan and allow it to cool completely.
8. Divide the cooled hash into meal-size portions, place each portion in a FoodSaver bag, vacuum seal, and freeze flat.
9. When ready to eat, remove the hash from the FoodSaver bag and reheat in a skillet or oven until hot throughout. A skillet will help restore the browned edges.

Burrito Filling

1. Heat 1 tablespoon of OLIVE OIL in a large skillet over medium-high heat.
2. Add the GROUND BEEF and cook until completely browned, breaking it into small pieces as it cooks.
3. Season the beef with CHILI POWDER, CUMIN, GARLIC POWDER, SMOKED PAPRIKA, ONION POWDER, SALT, and BLACK PEPPER.
4. Drain excess grease if necessary, transfer the beef to a clean container, and allow it to cool.
5. In a separate skillet, heat the remaining tablespoon of olive oil.
6. Add the RED BELL PEPPER, GREEN BELL PEPPER, and ONION.
7. Season the vegetables with garlic powder, cumin, salt, and black pepper.
8. Sauté until tender while still retaining some texture, then cool completely.
9. Divide the cooled beef into meal-size portions and wrap each portion securely in aluminum foil.
10. Separately divide the cooled vegetables into meal-size portions and wrap each portion securely in aluminum foil.
11. Place one wrapped beef portion and one wrapped vegetable portion together inside each FoodSaver bag. Vacuum seal and freeze.
12. When ready to eat, thaw in the refrigerator. Remove both foil packets from the FoodSaver bag before reheating, heat the meat and vegetables until hot throughout, and use them to assemble burritos with your preferred tortillas and toppings.

Meatloaf

1. Preheat the oven to 350°F.
2. In a large bowl, combine the GROUND BEEF, EGGS, BREADCRUMBS, MILK, ONION, GARLIC, Worcestershire sauce, salt, black pepper, and garlic powder.
3. Gently mix until evenly combined without overworking the meat.
4. Shape the mixture into a loaf and place it in a loaf pan or on a parchment-lined baking sheet.
5. Stir together the KETCHUP, BROWN SUGAR, and Worcestershire sauce for the glaze.
6. Spread the glaze evenly over the meatloaf.
7. Bake until the center reaches 160°F, approximately 55–70 minutes depending on the thickness of the loaf.
8. Allow the meatloaf to rest for about 10 minutes, then slice it into convenient meal-size portions.
9. Cool the slices completely before placing meal-size portions into FoodSaver bags.
10. Vacuum seal and freeze.
11. When ready to eat, remove the meatloaf from the FoodSaver bag, thaw overnight in the refrigerator, and reheat covered in a 350°F oven until hot throughout.

Lasagna

1. Cook the LASAGNA NOODLES according to package directions until just al dente. Drain and set aside.
2. Heat the OLIVE OIL in a large skillet over medium heat.
3. Add the ONION and cook until softened. Add the GARLIC and cook briefly.
4. Add the GROUND BEEF and cook until completely browned. Drain excess grease if necessary.
5. Stir in the MARINARA SAUCE, Italian seasoning, salt, and black pepper. Simmer briefly, then remove from the heat.
6. Reserve a portion of the finished meat sauce to package separately.
7. In a bowl, combine the RICOTTA, EGG, Italian seasoning, garlic powder, salt, black pepper, and half of the PARMESAN.
8. Assemble the lasagna by layering meat sauce, lasagna noodles, ricotta mixture, and MOZZARELLA.
9. Repeat the layers, finishing with meat sauce, mozzarella, and the remaining Parmesan.
10. Bake at 375°F for approximately 35–45 minutes, or until bubbling and lightly browned.
11. Allow the lasagna to rest, then cut it into individual or family-size portions and cool completely.
12. Place the cooled lasagna portions into FoodSaver bags and vacuum seal.
13. Cool the reserved meat sauce completely, package it separately in FoodSaver bags, and vacuum seal.
14. Freeze the lasagna portions and meat sauce separately.
15. When ready to eat, thaw the desired portions in the refrigerator, remove them from the FoodSaver bags, and reheat the lasagna in an oven-safe dish with the meat sauce until hot throughout.

Maple Salmon

1. Pat the SALMON FILLETS dry.
2. In a small bowl, whisk together the MAPLE SYRUP, SOY SAUCE, OLIVE OIL, GARLIC, DIJON MUSTARD, GROUND GINGER, and BLACK PEPPER.
3. Divide the salmon into meal-size portions.
4. Place the salmon into FoodSaver bags and divide the maple marinade among the portions, keeping the sealing area of each bag clean and dry.
5. Vacuum seal according to the FoodSaver instructions and immediately freeze.
6. When ready to cook, remove the salmon from the vacuum-sealed bag before thawing and thaw it in the refrigerator in a covered container.
7. Transfer the salmon to a lightly greased or parchment-lined baking dish. Discard excess used marinade.
8. Bake at 400°F until the salmon reaches 145°F in the thickest portion, generally about 12–15 minutes depending on thickness.