Making freezer meals to have on hand for the postpartum period was one of our homework assignments for Naturally Prepared (our childbirth class).
Ironically, we didn’t get around to any freezer meals until the last night of class, when Matthew started a huge pot of ribollita (i.e., Tuscan bread soup, recipe here) that finished cooking just in time for us to leave for class without getting to eat any. We ate some for lunch the next day, and froze at least two meals-worth.
Apparently, that jump started things, because two nights later, we made a batch of Snobby Joes for dinner, and froze the leftovers.
Still to Come
Our instructor (who just so happens to be Greek) shared her falafel recipe, which apparently freezes well, so that is on our “to make and freeze” list. Most veggie burgers also freeze well, and I’ve been scoping out a few new recipes from 101 Cookbooks:
We’ve talked about making spanakopita, which freezes well, but it’s a bit labor and time intensive — we’ll have to see whether or not that happens. If we make it, I want to try a version with Swiss chard instead of spinach, as we have tons of chard coming in from the garden at the moment.
I’d love more freezer-friendly vegetarian ideas — please share!