5 Make-Ahead Recipes  •  Breakfast + Snacks + Dinner  •  Postpartum Meal Prep

Chorizo Breakfast Burritos

Sam specifically prioritized breakfast after learning how easily it could be neglected postpartum. These freezer-friendly breakfast burritos combine chorizo, eggs, potatoes, and cheese for an easy meal that can be reheated when mornings get busy.

Ingredients:

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4x

 

For the Chorizo Breakfast Burritos

•   1 lb Mexican-style pork chorizo
•   8 large eggs
•   1 tbsp milk
•   1 cup shredded cheddar cheese
•   8 medium flour tortillas
•   1 cup frozen diced potatoes (or hash browns)
•   1 tbsp olive oil
•   1/4 tsp black pepper

 

For the Healthy Smoothie Packs

•   2 cups frozen strawberries
•   2 cups frozen blueberries
•   2 bananas (sliced)
•   2 cups baby spinach
•   1/2 cup rolled oats
•   4 tbsp chia seeds

 

For the Peanut Butter Chocolate Chip Energy Bites

•   2 cups rolled oats
•   1 cup creamy peanut butter
•   1/2 cup honey
•   1/2 cup mini chocolate chips
•   1/2 cup ground flaxseed
•   1 tsp vanilla extract
•   1/2 tsp ground cumin
•   1/4 tsp salt

 

For the Chicken Tikka Masala with Rice

•   2 lbs boneless skinless chicken thighs (cut into bite-size pieces)
•   1 tbsp olive oil
•   1 medium yellow onion (diced)
•   3 cloves garlic (minced)
•   1 tbsp fresh gingerr (grated)
•   2 tbsp garam masala
•   1 tsp ground cumin
•   1 tsp paprrika
•   1/2 tsp ground turmeric
•   1 15 oz can tomato sauce
•   1 13.5 oz can full-fat coconut milk
•   1/2 tsp salt
•   4 cups cooked rice

 

For the Chicken Enchilada Casserole

•   3 cups chicken (cooked, shredded)
•   2 cups red enchilada sauce
•   1 15 oz can black beans (drained and rinsed)
•   1 cup frozen corn
•   8 medium flour tortillas (or corn tortillas)
•   2 cups shredded Mexican blend cheese
•   1 tsp ground cumin
•   1/2 tsp garlic powder

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

Directions

1. Heat the olive oil in a large skillet over medium heat. Add the frozen diced potatoes or hash browns and cook according to the package directions until tender and lightly browned.
2. Transfer the cooked potatoes to a plate and set aside.
3. Add the chorizo to the same skillet. Cook over medium heat, breaking it into small crumbles, until fully cooked. Drain excess grease if needed.
4. Whisk the eggs, milk, and black pepper together in a bowl.
5. Reduce the skillet to medium-low heat. Add the egg mixture to the cooked chorizo and gently scramble until the eggs are just set.
6. Remove the skillet from the heat and allow the filling to cool slightly before assembling the burritos.
7. Lay the tortillas on a clean work surface. Divide the cooked potatoes among the tortillas, followed by the chorizo and egg mixture and shredded cheddar cheese.
8. Fold the sides of each tortilla inward, then roll tightly into a burrito.
9. Allow the burritos to cool completely before wrapping each one individually in parchment paper or foil. Transfer the wrapped burritos to a freezer-safe bag or container and freeze.
10. To reheat, remove any foil and microwave a frozen burrito until heated through, turning it halfway through. For a crisper tortilla, finish it in a skillet, toaster oven, or air fryer.

Healthy Smoothie Packs

Pre-portioned smoothie packs take most of the morning prep out of making a smoothie. Keep the fruit, spinach, oats, and chia seeds together in the freezer, then add your preferred liquid and blend when you need a quick breakfast.

Ingredients:

0.5x

1x

2x

4x

 

For the Chorizo Breakfast Burritos

•   1 lb Mexican-style pork chorizo
•   8 large eggs
•   1 tbsp milk
•   1 cup shredded cheddar cheese
•   8 medium flour tortillas
•   1 cup frozen diced potatoes (or hash browns)
•   1 tbsp olive oil
•   1/4 tsp black pepper

 

For the Healthy Smoothie Packs

•   2 cups frozen strawberries
•   2 cups frozen blueberries
•   2 bananas (sliced)
•   2 cups baby spinach
•   1/2 cup rolled oats
•   4 tbsp chia seeds

 

For the Peanut Butter Chocolate Chip Energy Bites

•   2 cups rolled oats
•   1 cup creamy peanut butter
•   1/2 cup honey
•   1/2 cup mini chocolate chips
•   1/2 cup ground flaxseed
•   1 tsp vanilla extract
•   1/2 tsp ground cumin
•   1/4 tsp salt

 

For the Chicken Tikka Masala with Rice

•   2 lbs boneless skinless chicken thighs (cut into bite-size pieces)
•   1 tbsp olive oil
•   1 medium yellow onion (diced)
•   3 cloves garlic (minced)
•   1 tbsp fresh gingerr (grated)
•   2 tbsp garam masala
•   1 tsp ground cumin
•   1 tsp paprrika
•   1/2 tsp ground turmeric
•   1 15 oz can tomato sauce
•   1 13.5 oz can full-fat coconut milk
•   1/2 tsp salt
•   4 cups cooked rice

 

For the Chicken Enchilada Casserole

•   3 cups chicken (cooked, shredded)
•   2 cups red enchilada sauce
•   1 15 oz can black beans (drained and rinsed)
•   1 cup frozen corn
•   8 medium flour tortillas (or corn tortillas)
•   2 cups shredded Mexican blend cheese
•   1 tsp ground cumin
•   1/2 tsp garlic powder

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

Directions

1. Divide the frozen strawberries, frozen blueberries, sliced bananas, baby spinach, rolled oats, and chia seeds evenly among 4 freezer-safe bags or containers.
2. Press excess air from the bags, seal tightly, and place them flat in the freezer.
3. Freeze until ready to use.
4. When ready to make a smoothie, empty one frozen smoothie pack into a blender.
5. Add 1 to 1 1/2 cups of your preferred liquid, such as milk or juice.
6. Blend until smooth, stopping to scrape down the blender or add a little more liquid if necessary.
7. Serve immediately.

Peanut Butter Chocolate Chip Energy Bites

Sam made a double batch of energy bites so she would have an easy snack available after the baby arrived. These no-bake bites can be prepared ahead and stored in individual portions for something quick to grab between meals.

Ingredients:

0.5x

1x

2x

4x

 

For the Chorizo Breakfast Burritos

•   1 lb Mexican-style pork chorizo
•   8 large eggs
•   1 tbsp milk
•   1 cup shredded cheddar cheese
•   8 medium flour tortillas
•   1 cup frozen diced potatoes (or hash browns)
•   1 tbsp olive oil
•   1/4 tsp black pepper

 

For the Healthy Smoothie Packs

•   2 cups frozen strawberries
•   2 cups frozen blueberries
•   2 bananas (sliced)
•   2 cups baby spinach
•   1/2 cup rolled oats
•   4 tbsp chia seeds

 

For the Peanut Butter Chocolate Chip Energy Bites

•   2 cups rolled oats
•   1 cup creamy peanut butter
•   1/2 cup honey
•   1/2 cup mini chocolate chips
•   1/2 cup ground flaxseed
•   1 tsp vanilla extract
•   1/2 tsp ground cumin
•   1/4 tsp salt

 

For the Chicken Tikka Masala with Rice

•   2 lbs boneless skinless chicken thighs (cut into bite-size pieces)
•   1 tbsp olive oil
•   1 medium yellow onion (diced)
•   3 cloves garlic (minced)
•   1 tbsp fresh gingerr (grated)
•   2 tbsp garam masala
•   1 tsp ground cumin
•   1 tsp paprrika
•   1/2 tsp ground turmeric
•   1 15 oz can tomato sauce
•   1 13.5 oz can full-fat coconut milk
•   1/2 tsp salt
•   4 cups cooked rice

 

For the Chicken Enchilada Casserole

•   3 cups chicken (cooked, shredded)
•   2 cups red enchilada sauce
•   1 15 oz can black beans (drained and rinsed)
•   1 cup frozen corn
•   8 medium flour tortillas (or corn tortillas)
•   2 cups shredded Mexican blend cheese
•   1 tsp ground cumin
•   1/2 tsp garlic powder

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

Directions

1. Add the rolled oats, peanut butter, honey, mini chocolate chips, ground flaxseed, vanilla extract, cinnamon, and salt to a large mixing bowl.
2. Stir until everything is thoroughly combined and the mixture holds together when pressed.
3. Refrigerate the mixture for about 20–30 minutes to make it easier to handle.
4. Scoop approximately 1 tablespoon of the mixture at a time and roll it between your hands to form bite-size balls.
5. Arrange the energy bites in a single layer on a parchment-lined tray or plate.
6. Refrigerate until firm.
7. Transfer the energy bites to an airtight container for refrigerator storage, or place them in a freezer-safe container for longer storage.
8. If frozen, remove individual energy bites as needed and allow them to soften briefly before eating.

Chicken Tikka Masala with Rice

A big batch of chicken tikka masala gives you a comforting dinner that can be portioned with rice before freezing. Using chicken thighs helps the chicken stay tender through cooking, freezing, and reheating.

Ingredients:

0.5x

1x

2x

4x

 

For the Chorizo Breakfast Burritos

•   1 lb Mexican-style pork chorizo
•   8 large eggs
•   1 tbsp milk
•   1 cup shredded cheddar cheese
•   8 medium flour tortillas
•   1 cup frozen diced potatoes (or hash browns)
•   1 tbsp olive oil
•   1/4 tsp black pepper

 

For the Healthy Smoothie Packs

•   2 cups frozen strawberries
•   2 cups frozen blueberries
•   2 bananas (sliced)
•   2 cups baby spinach
•   1/2 cup rolled oats
•   4 tbsp chia seeds

 

For the Peanut Butter Chocolate Chip Energy Bites

•   2 cups rolled oats
•   1 cup creamy peanut butter
•   1/2 cup honey
•   1/2 cup mini chocolate chips
•   1/2 cup ground flaxseed
•   1 tsp vanilla extract
•   1/2 tsp ground cumin
•   1/4 tsp salt

 

For the Chicken Tikka Masala with Rice

•   2 lbs boneless skinless chicken thighs (cut into bite-size pieces)
•   1 tbsp olive oil
•   1 medium yellow onion (diced)
•   3 cloves garlic (minced)
•   1 tbsp fresh gingerr (grated)
•   2 tbsp garam masala
•   1 tsp ground cumin
•   1 tsp paprrika
•   1/2 tsp ground turmeric
•   1 15 oz can tomato sauce
•   1 13.5 oz can full-fat coconut milk
•   1/2 tsp salt
•   4 cups cooked rice

 

For the Chicken Enchilada Casserole

•   3 cups chicken (cooked, shredded)
•   2 cups red enchilada sauce
•   1 15 oz can black beans (drained and rinsed)
•   1 cup frozen corn
•   8 medium flour tortillas (or corn tortillas)
•   2 cups shredded Mexican blend cheese
•   1 tsp ground cumin
•   1/2 tsp garlic powder

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

Directions

1. Heat the olive oil in a large pot or deep skillet over medium heat.
2. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened.
3. Add the garlic and ginger and cook for about 30 seconds, just until fragrant.
4. Stir in the garam masala, cumin, paprika, and turmeric. Cook for another 30 seconds to lightly toast the spices.
5. Add the chicken pieces and salt. Cook for 5–7 minutes, stirring occasionally, until the outside of the chicken is no longer pink.
6. Pour in the tomato sauce and stir until the chicken is evenly coated.
7. Reduce the heat to medium-low, cover, and simmer for approximately 15 minutes, or until the chicken reaches a safe internal temperature of 165°F.
8. Stir in the coconut milk and simmer uncovered for another 5–10 minutes, until the sauce is creamy and slightly thickened.
9. Remove from the heat and allow the chicken tikka masala to cool before portioning for freezer storage.
10. Divide the cooked rice and chicken tikka masala among freezer-safe meal containers. Cool completely, cover tightly, and freeze.
11. Thaw overnight in the refrigerator when possible, then reheat until steaming hot throughout. Add a small splash of water while reheating the rice if needed.

Chicken Enchilada Casserole

This make-ahead casserole layers shredded chicken, black beans, corn, tortillas, enchilada sauce, and cheese into a family-style dinner that can be assembled before the baby arrives and baked when you need it.

Ingredients:

0.5x

1x

2x

4x

 

For the Chorizo Breakfast Burritos

•   1 lb Mexican-style pork chorizo
•   8 large eggs
•   1 tbsp milk
•   1 cup shredded cheddar cheese
•   8 medium flour tortillas
•   1 cup frozen diced potatoes (or hash browns)
•   1 tbsp olive oil
•   1/4 tsp black pepper

 

For the Healthy Smoothie Packs

•   2 cups frozen strawberries
•   2 cups frozen blueberries
•   2 bananas (sliced)
•   2 cups baby spinach
•   1/2 cup rolled oats
•   4 tbsp chia seeds

 

For the Peanut Butter Chocolate Chip Energy Bites

•   2 cups rolled oats
•   1 cup creamy peanut butter
•   1/2 cup honey
•   1/2 cup mini chocolate chips
•   1/2 cup ground flaxseed
•   1 tsp vanilla extract
•   1/2 tsp ground cumin
•   1/4 tsp salt

 

For the Chicken Tikka Masala with Rice

•   2 lbs boneless skinless chicken thighs (cut into bite-size pieces)
•   1 tbsp olive oil
•   1 medium yellow onion (diced)
•   3 cloves garlic (minced)
•   1 tbsp fresh gingerr (grated)
•   2 tbsp garam masala
•   1 tsp ground cumin
•   1 tsp paprrika
•   1/2 tsp ground turmeric
•   1 15 oz can tomato sauce
•   1 13.5 oz can full-fat coconut milk
•   1/2 tsp salt
•   4 cups cooked rice

 

For the Chicken Enchilada Casserole

•   3 cups chicken (cooked, shredded)
•   2 cups red enchilada sauce
•   1 15 oz can black beans (drained and rinsed)
•   1 cup frozen corn
•   8 medium flour tortillas (or corn tortillas)
•   2 cups shredded Mexican blend cheese
•   1 tsp ground cumin
•   1/2 tsp garlic powder

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

Directions

1. Lightly grease a 9×13-inch freezer-safe baking dish.
2. In a large bowl, combine the shredded chicken, black beans, corn, cumin, garlic powder, and 1 cup of the enchilada sauce.
3. Spread a thin layer of the remaining enchilada sauce across the bottom of the baking dish.
4. Arrange a layer of tortillas over the sauce, cutting or tearing them as needed to fit the dish.
5. Spread half of the chicken mixture over the tortillas and sprinkle with approximately 1/2 cup of shredded cheese.
6. Add another layer of tortillas, followed by the remaining chicken mixture and another 1/2 cup of cheese.
7. Finish with a final layer of tortillas. Spread the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
8. To bake immediately, cover with foil and bake at 375°F for 25 minutes. Remove the foil and bake for another 10–15 minutes, until the casserole is hot throughout and the cheese is melted and bubbling.
9. To freeze before baking, allow any warm ingredients to cool completely. Cover the assembled casserole tightly and freeze.
10. When ready to use, thaw the casserole overnight in the refrigerator. Bake covered at 375°F for approximately 30 minutes, then uncover and continue baking for 10–15 minutes, or until the center reaches 165°F and the cheese is melted and bubbling.

Build Your Freezer Around the Meals You’ll Actually Need

Sam’s prep is a useful reminder that postpartum meal planning doesn’t have to focus only on dinner. Preparing breakfasts, snacks, and full meals gives you options for different parts of the day while reducing how often you have to decide what to make when you’re tired or busy caring for a newborn.