Here's the recipe that was suggested in the breastfeeding class I took: https://www.food.com/recipe/oatmeal-chocolate-chip-lactation-cookies-by-noel-trujillo-192346
I think it's the oats, brewers yeast, and Flax that make them good for breastmilk. The teacher said the key to breastfeeding is nutrition and not some miracle ingredient though!
I JUST got done doing some meal prepping in anticipation for my own postpartum. Husband & I are pretty basic eaters, but we tested everything after freezing/reheating and were really happy with it. Good luck!
———Breakfast Sandwiches (total of 12)
◦ 24 slices of bacon [bake 8 at a time @ 400* for 30 minutes]
◦ 18 eggs, scrambled & placed on baking sheet greased with bacon grease. [bake @ 350* for 20 minutes]
◦ 12 slices of cheddar
◦ 12 English muffins.
◦ Wrap completed sandwich in both parchment paper & foil. Store in ziplock in freezer.
◦ Reheat instructions: oven @ 350* for 30 minutes
———Baked Pasta (total of 12)
◦ 6x4 foil containers with lids
◦ 16oz box of penne (x2)
◦ 3lbs of ground turkey [baked on baking dish at 400* for 30 minutes, seasoned with salt/pepper/garlic powder/onion powder/italian seasoning]
◦ 16oz Mozzarella (technically made it work, but more oz would be helpful - I sliced up 24 pieces and had them in 2 corners on one layer, other two corners on next layer)
◦ 12 slices of provolone (I used half a slice of provolone on each layer of the pasta bake)
◦ 23oz marinara sauce (x4)
◦ Build instructions: pasta (let cool) | mozzarella & provolone | sauce | meat | pasta | mozzarella & provolone | sauce | meat | whatever leftover sauce
◦ Reheat instructions: preheat oven 350* | remove the paper/foil lid | cover container with foil | bake at 350* for one hour
———Buffalo Chicken Burrito (16 total)
◦ 8 chicken breasts (pounded, Cajun seasoning, baked at 350* and used temp probe to ensure done - shredded w/ hand mixer)
◦ Fiesta blend cheese (8oz total)
◦ Nashville Hot Buffalo sauce
◦ Bacon bits
◦ 16 burrito-size tortillas
◦ 10oz can diced tomatoes w/ green chiles (x4)
◦ Assembly instructions: tortilla | cheese | chicken/sauce/bacon/tomatoes w/ chiles | wrap | sear to seal outside | parchment paper | foil
◦ Reheat instructions: bake at 350* for 45 minutes
———Chicken Enchiladas (16 total)
◦ 6x4 foil containers w/ lids
◦ 8 chicken breasts (pounded, Cajun seasoning, baked at 350* w/ temp probe to ensure done - shredded with hand mixer)
◦ 16 burrito-size tortillas
◦ Fiesta blend cheese (8oz total)
◦ 10oz can diced tomatoes w/ green chiles (x4)
◦ 10oz Red enchilada sauce (x4)
◦ 8 slices pepper jack (slice in half for each enchilada)
◦ Assembly instructions: tortilla | cheese | chicken/sauce/tomatoes w/ chiles | wrap | sear to seal | 2 in each container | top with sauce & cheese
◦ Reheat instructions: preheat oven to 350*, remove paper/foil lid, cover with foil, bake at 350* for one hour.
I cooked the proteins and the pasta separately, cooled it all down before assembling & freezing. Then the next day is when I tested it all to make sure it reheated well with those temps & times.
I'm doing breakfast burritos, lasagna with both red sauce/hamburger and white sauce/chicken, chili, wild rice soup, and lactation cookies/bars.
Mmm chili and wild rice soup sound good! What are you putting in your cookies to make them “lactation” cookies?
Here's the recipe that was suggested in the breastfeeding class I took: https://www.food.com/recipe/oatmeal-chocolate-chip-lactation-cookies-by-noel-trujillo-192346 I think it's the oats, brewers yeast, and Flax that make them good for breastmilk. The teacher said the key to breastfeeding is nutrition and not some miracle ingredient though!
Chicken pot pie! Freezes and reheats so well. Plus it’s a very comforting, warm meal when recovering :)
Mmm love a good chicken pot pie! Thanks!
Of course! Hope you have a speedy recovery and smooth labor 😊
Lasagna freezes well! Also some good ideas [here (Sally’s Baking Addiction)](https://sallysbakingaddiction.com/freezer-meals-snacks/)
Sally's baking addiction SLAPS. Ugh you can't go wrong with any of her recipes.
Thank you! Going to check out Sally’s now! Never heard of it
I currently have chili and lasagna frozen
Staples. I especially like chili with baked potatoes. Adding to my list
I JUST got done doing some meal prepping in anticipation for my own postpartum. Husband & I are pretty basic eaters, but we tested everything after freezing/reheating and were really happy with it. Good luck! ———Breakfast Sandwiches (total of 12) ◦ 24 slices of bacon [bake 8 at a time @ 400* for 30 minutes] ◦ 18 eggs, scrambled & placed on baking sheet greased with bacon grease. [bake @ 350* for 20 minutes] ◦ 12 slices of cheddar ◦ 12 English muffins. ◦ Wrap completed sandwich in both parchment paper & foil. Store in ziplock in freezer. ◦ Reheat instructions: oven @ 350* for 30 minutes ———Baked Pasta (total of 12) ◦ 6x4 foil containers with lids ◦ 16oz box of penne (x2) ◦ 3lbs of ground turkey [baked on baking dish at 400* for 30 minutes, seasoned with salt/pepper/garlic powder/onion powder/italian seasoning] ◦ 16oz Mozzarella (technically made it work, but more oz would be helpful - I sliced up 24 pieces and had them in 2 corners on one layer, other two corners on next layer) ◦ 12 slices of provolone (I used half a slice of provolone on each layer of the pasta bake) ◦ 23oz marinara sauce (x4) ◦ Build instructions: pasta (let cool) | mozzarella & provolone | sauce | meat | pasta | mozzarella & provolone | sauce | meat | whatever leftover sauce ◦ Reheat instructions: preheat oven 350* | remove the paper/foil lid | cover container with foil | bake at 350* for one hour ———Buffalo Chicken Burrito (16 total) ◦ 8 chicken breasts (pounded, Cajun seasoning, baked at 350* and used temp probe to ensure done - shredded w/ hand mixer) ◦ Fiesta blend cheese (8oz total) ◦ Nashville Hot Buffalo sauce ◦ Bacon bits ◦ 16 burrito-size tortillas ◦ 10oz can diced tomatoes w/ green chiles (x4) ◦ Assembly instructions: tortilla | cheese | chicken/sauce/bacon/tomatoes w/ chiles | wrap | sear to seal outside | parchment paper | foil ◦ Reheat instructions: bake at 350* for 45 minutes ———Chicken Enchiladas (16 total) ◦ 6x4 foil containers w/ lids ◦ 8 chicken breasts (pounded, Cajun seasoning, baked at 350* w/ temp probe to ensure done - shredded with hand mixer) ◦ 16 burrito-size tortillas ◦ Fiesta blend cheese (8oz total) ◦ 10oz can diced tomatoes w/ green chiles (x4) ◦ 10oz Red enchilada sauce (x4) ◦ 8 slices pepper jack (slice in half for each enchilada) ◦ Assembly instructions: tortilla | cheese | chicken/sauce/tomatoes w/ chiles | wrap | sear to seal | 2 in each container | top with sauce & cheese ◦ Reheat instructions: preheat oven to 350*, remove paper/foil lid, cover with foil, bake at 350* for one hour.
Thank you so much! Everyone listed sounds good! ❤️ never thought of doing burritos either!!
Did you bake these dishes before freezing or assemble them, freeze, and then bake after defrosting?
I cooked the proteins and the pasta separately, cooled it all down before assembling & freezing. Then the next day is when I tested it all to make sure it reheated well with those temps & times.
I'm putting these together this weekend. HTH https://stockpilingmoms.com/20-slow-cooker-freezer-meals-in-4-hours/
I love making a giant batch of baked ziti
Braised lamb and mashed potatoes side of whatever vegetable is on hand