Preparing freezer meals for after the baby is born. Today’s post focuses on preparing taco pie and buffalo chicken pasta bake as frozen meals.
I’m working on frozen meals for after Baby K is born and I just don’t have the endurance to do those crazy “stock your freezer with meals in 5 hours straight of cooking” challenges that some people do. So I decided to split up my meals and do a couple at a time. For this prep, I completed 6 meals and I think it took me a little under an hour. I made Buffalo Chicken Pasta Bake (I use a bit less chicken) and Taco Pie (click on the links for the original recipes). The Buffalo Chicken Pasta Bake tells you how to make it as a freezer meal, but I had to sorta guess how to do it with the Taco Pie.
Note that you should be careful to wash your hands between handling the different foods and make sure to keep track of which utensils are used on which meat.
- Chicken Breast (I used 2 breasts per meal, Total: 6 breasts)
- Ground Beef (3 lbs)
- Franks Red Hot (3 cups)
- Ranch Dressing (3 cups)
- Taco Seasoning (9 tbsp or 3 packages)
- Crescent Rolls (3, 8oz containers)
- Tortilla Chips (I keep all my leftover tortilla chip pieces for this recipe specifically but I imagine one bag would work for all three taco pie meals if you go light on the chips like I do)
- 24 oz of Penne Pasta
- 24 oz Fat Free Sour Cream
- Cheddar Cheese (3-6 cups)
- Mexican Style Cheese (24 oz)
- 3 One Gallon Ziplock Freezer Bags (Costco has these in bulk if you do a lot of freezer meals)
- 3 Lasagna Pans (Dollar Store win!)
- Permanent market to label the bags/foil
How I Cook and Freeze the Meals
Buffalo Chicken Pasta Bake
After 35 minutes, my chicken pieces were cooked so I took them out and let them cool alongside the ground beef.
Only two are shown bagged here because we needed to eat dinner too. Oops.
Defrost. We did 350F for 25-30 minutes before it was warm enough, but I don’t think it’d defrosted enough.