Made by
Chelcee

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Chelcee’s postpartum freezer prep inspired this five-meal lineup designed to make those early weeks a little easier. Each meal is assembled in a freezer-safe tray so it can be stored ahead of time, thawed when needed, and baked for a comforting dinner with minimal hands-on work.

Ingredients:

0.5x

1x

2x

4x

 

For the Chicken Alfredo with Broccoli and Cauliflower

•   1 1/2 lbs boneless, skinless chicken breasts (or thighs)
•   3 cups broccoli florets
•   3 cups cauliflower florets
•   2 cups alfredo sauce
•   1 cup shredded cheese
•   1/2 cup grated parmesan cheese
•   1 tsp garlic powder
•   1 tsp Italian seasoning
•   1/2 tsp salt
•   1/4 tsp black pepper
•   1 tbsp olive oil

 

For the Hamburger Helper

•   1 lb ground beef (cooked)
•   12 oz pasta (cooked)
•   4 oz cheese (cubed or cut into small pieces)
•   1 1/2 cups milk
•   1 1/2 cups shredded cheddar cheese
•   1 cup beef broth
•   1 tsp garlic powder
•   1 tsp onion powder
•   1 tsp paprika
•   1/2 tsp salt
•   1/4 tsp black pepper

 

For the Lasagna

•   12 lasagna noodles
•   1 lb ground beef (or Italian sausage)
•   24 oz marinara sauce
•   15 oz ricotta cheese
•   2 cups mozzarella cheese
•   1/2 cup parmesan cheese
•   1 large egg
•   1 tsp Italian seasoning
•   ½ tsp garlic powder
•   1/2 tsp salt
•   1/4 tsp black pepper

 

For the Chicken Tortellini Pasta

•   20 oz cheese tortellini
•   1 1/2 lbs chicken (cooked)
•   2 cup alfredo sauce
•   1 cup shredded mozzarella cheese
•   1/2 cup grated parmesan cheese
•   1 tsp garlic powder
•   1 tso Italian seasoning
•   1/2 tsp salt
•   1/4 tsp black pepper
•   1 tbsp olive oil

 

For the Spinach Alfredo

•   12 iz pasta (cooked)
•   1 1.2 lb boneless, skinless chicken breast (or thighs, cut into bite-sized pieces)
•   10 oz frozen spinach
•   2 cups alfredo sauce
•   1 cup shredded mozzarella cheese
•   1/2 cup grated parmesan cheese
•   1 tsp garlic powder
•   1/2 tsp salt
•   1/4 tsp black pepper
•   1 tbsp olive oil

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

Directions

Chicken Alfredo with Broccoli & Cauliflower

1. Heat the OLIVE OIL in a large skillet over medium heat.
2. Season the CHICKEN with GARLIC POWDER, ITALIAN SEASONING, SALT, and BLACK PEPPER.
3. Cook the chicken until browned and cooked through, then remove it from the heat and allow it to cool slightly.
4. Lightly steam or blanch the BROCCOLI and CAULIFLOWER just until they begin to soften. Do not fully cook them.
5. Add the chicken, broccoli, and cauliflower to a freezer-safe baking tray.
6. Pour the ALFREDO SAUCE over the chicken and vegetables and gently toss until everything is evenly coated.
7. Sprinkle the MOZZARELLA and PARMESAN evenly over the top.
8. Allow the assembled casserole to cool completely, then cover the tray tightly and freeze.
9. When ready to serve, thaw overnight in the refrigerator.
10. Bake covered at 375°F for about 30 minutes. Uncover and continue baking for 10–15 minutes, or until hot throughout and the cheese is melted and bubbling.

Homemade Hamburger Helper Freezer Casserole

1. Cook the PASTA until just shy of al dente. Drain and set aside.
2. Brown the GROUND BEEF in a large skillet over medium-high heat until fully cooked. Drain any excess grease.
3. Season the beef with GARLIC POWDER, ONION POWDER, PAPRIKA, SALT, and BLACK PEPPER.
4. Reduce the heat and stir in the MILK and BEEF BROTH.
5. Add the cubed CHEDDAR CHEESE and stir until it begins to melt into the sauce.
6. Add the slightly undercooked pasta and gently mix until evenly coated.
7. Transfer the mixture to a freezer-safe baking tray and sprinkle the SHREDDED CHEDDAR evenly over the top.
8. Allow the casserole to cool completely, then cover tightly and freeze.
9. Thaw overnight in the refrigerator when ready to serve.
10. Bake covered at 375°F for 25–30 minutes. Uncover and bake for another 10 minutes, or until hot throughout and the cheese is fully melted.

Freezer Lasagna

1. Cook the LASAGNA NOODLES until just shy of al dente. Drain and set aside.
2. Brown the GROUND BEEF OR ITALIAN SAUSAGE in a large skillet over medium-high heat until fully cooked. Drain excess grease.
3. Stir the MARINARA SAUCE into the cooked meat and remove from the heat.
4. In a separate bowl, combine the RICOTTA, EGG, ITALIAN SEASONING, GARLIC POWDER, SALT, BLACK PEPPER, and half of the PARMESAN.
5. Spread a thin layer of meat sauce across the bottom of a freezer-safe baking tray.
6. Add a layer of lasagna noodles, followed by some of the ricotta mixture, meat sauce, and MOZZARELLA.
7. Repeat the layers until the ingredients are used, finishing with meat sauce and cheese on top.
8. Sprinkle the remaining Parmesan over the top.
9. Allow the lasagna to cool completely, then cover the tray tightly and freeze.
10. Thaw overnight in the refrigerator when ready to serve.
11. Bake covered at 375°F for 40–45 minutes.
12. Uncover and bake for another 10–15 minutes, or until bubbling and lightly browned. Let rest for about 10 minutes before serving.

Chicken Tortellini Pasta

1. Cook the CHEESE TORTELLINI for 1–2 minutes less than the package directions. Drain and set aside.
2. Heat the OLIVE OIL in a skillet over medium heat.
3. Season the CHICKEN with GARLIC POWDER, ITALIAN SEASONING, SALT, and BLACK PEPPER.
4. Cook the chicken until browned and cooked through, then remove it from the heat.
5. Combine the slightly undercooked tortellini, cooked chicken, and ALFREDO SAUCE.
6. Transfer the mixture to a freezer-safe baking tray.
7. Sprinkle the MOZZARELLA and PARMESAN evenly over the top.
8. Allow the casserole to cool completely, then cover tightly and freeze.
9. Thaw overnight in the refrigerator when ready to serve.
10. Bake covered at 375°F for 25–30 minutes. Uncover and bake for another 10–15 minutes, or until hot throughout and the cheese is melted and bubbling.

Chicken Spinach Alfredo

1. Cook the PASTA until just shy of al dente. Drain and set aside.
2. Thoroughly squeeze the excess water from the thawed SPINACH.
3. Heat the OLIVE OIL in a large skillet over medium heat.
4. Season the CHICKEN with GARLIC POWDER, SALT, and BLACK PEPPER.
5. Cook the chicken until browned and cooked through, then remove it from the heat.
6. Combine the slightly undercooked pasta, chicken, spinach, and ALFREDO SAUCE.
7. Transfer the mixture to a freezer-safe baking tray and spread into an even layer.
8. Sprinkle the MOZZARELLA and PARMESAN evenly over the top.
9. Allow the casserole to cool completely, then cover tightly and freeze.
10. Thaw overnight in the refrigerator when ready to serve.
11. Bake covered at 375°F for about 30 minutes. Uncover and continue baking for 10–15 minutes, or until hot throughout and the cheese is melted and bubbling.