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Easy make ahead freezer ready meals Lock Rss

The first few weeks with your newborn are exhilarating but exhausting. Plan ahead with these easy to freeze meals and you'll make sure you always have something delicious on hand to eat!

1. Chicken and Broccoli Stir-Fry


4 teaspoons soy sauce, plus additional for drizzling
1 tablespoon rice wine vinegar
1 tablespoon honey
4 teaspoons vegetable oil, divided
Small ginger root, peeled and cut into coins, divided
2 scallions, whites thinly slivered and divided, greens sliced
2 garlic cloves, peeled and cut into short slivers, divided
500 grams boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1 carrot, peeled and cut into matchsticks
1 head broccoli, head cut into small florets, stalks peeled, cut into matchsticks and kept separate
1 red capsicum, cut into matchsticks
Sesame oil, for drizzling
Steamed white or brown rice, for serving


1. In a small bowl, whisk together the soy sauce, rice wine vinegar and honey. Heat a wok or skillet over high heat and swirl in 2 teaspoons of the vegetable oil. Add half the ginger, half the scallion whites and half the garlic to the pan along with the chicken. Stir-fry until the chicken begins to brown, 2 minutes. Stir the soy mixture and pour half of it over the chicken. Simmer over high heat, stirring, until the chicken is glazed, 2 minutes. Use a rubber spatula to scrape the chicken and sauce into a bowl and set aside.

2. Return the pan to high heat and swirl in the remaining 2 teaspoons vegetable oil. Add the remaining ginger, scallion whites and garlic along with the carrot, broccoli stalk and bell pepper matchsticks. Stir-fry for 1 minute, then add the broccoli florets and 1/3 cup water. Cover and steam until the vegetables are crisp-tender, about 6 minutes.

3. Uncover the pan and add the remaining sauce; stir and cook for 1 more minute. Scrape in the chicken and its juices and stir until well combined. Drizzle lightly with sesame oil and soy sauce and serve over rice (discarding ginger coins). Garnish with the scallion greens.

2. Pumpkin Spinach Ravioli

To freeze the ravioli, lay them out on a baking sheet after they've been stuffed until they harden, then transfer them to a freezer bag. To cook them from the freezer, boil in salted water for about five minutes and serve with butter or your favourite sauce.


1/2 cup roasted pureed pumpkin or winter squash
1/2 cup ricotta cheese
1/2 teaspoon salt
1 teaspoon olive oil
1 tablespoon minced shallot or red onion
1/4 frozen spinach, thawed and well-drained
3 tablespoons grated parmesan cheese
Pinch grated nutmeg
1/2 teaspoon maple syrup, or to taste
Black pepper
1 egg, beaten
1 Packet of wonton wrappers or fresh pasta sheets
Tomato sauce or butter and cheese, for serving


1. In a fine sieve set over a bowl, combine the pumpkin, ricotta and salt and let drain for 30 minutes.

2. Meanwhile, in a small skillet, heat the olive oil. Add the shallot and saute over medium heat until soft, 2 minutes. Add the spinach and saute for 2 more minutes.

3. In a bowl, combine the drained squash mixture with the spinach mixture. Stir in the parmesan and nutmeg. Add maple syrup and black pepper to taste. Stir in the egg. Have ready a bowl of water.

4. To make wonton ravioli, place a scant teaspoon of filling in the center of a wrapper. Use a damp finger to moisten the edges of the wrapper, then fold it over the filling to form a rectangle.

5. To make ravioli with fresh pasta, dot a sheet of pasta with teaspoons of filling at 2-inch intervals. Use a damp finger to moisten the edges of the pasta, then fold the sheet over the filling.

6. Press around the filling to seal, squeezing out any air bubbles, then use a ravioli cutter or knife to form half-moon or square ravioli. Repeat until all the filling has been used.

7. To freeze the ravioli, lay them out on a baking sheet until hard, about 20 minutes, then transfer to a freezer bag. Boil fresh ravioli in salted water for 3 to 4 minutes, frozen ravioli for 5 minutes. Drain and serve.

3. Thai Pumpkin Soup


6 cups cubed butternut and acorn squash, cut into 1/2-inch cubes (You'll need at least 2 pounds of whole squash to yield this amount.)
2 tablespoons grapeseed oil, divided
1 cup onion, finely diced (about 1 onion)
1 cup celery, finely diced (about 2 stalks)
1 teaspoon curry powder (or to taste)
2 cups broth from Vietnamese Chicken Salad recipe (or substitute 2 cups low-sodium vegetable broth plus 1 teaspoon fresh grated ginger)
1 can lite coconut milk
Salt, to taste
4 teaspoons coriander, chopped (optional)


1. Preheat oven to 230 degrees C.

2. In a large bowl, toss cubed squash with 1 tablespoon grapeseed oil. Place squash on a foil-lined baking sheet in a single layer. Roast, turning once or twice, until golden and tender - about 30 to 45 minutes. (Roasting the squash gives it a rich, caramelized flavour. If you are in a hurry, microwave the squash until tender, about 3 to 5 minutes.)

3. Meanwhile, place 1 tablespoon oil in a medium saucepan over medium heat. Add onions and celery and saute until translucent, about 3 to 4 minutes. Stir in curry powder and cook for 1 minute until fragrant. Set aside.

4. Place broth and 1/2 cup of the squash in a blender and puree until smooth. Add puree to saucepan along with remaining cooked squash. Bring to a boil, reduce to a simmer and stir in coconut milk and salt. Cover and continue cooking on low heat for 10 more minutes. Dilute with additional broth to your taste.

Do you have a favourite freezer-ready meal recipe? We'd love to hear from you!
You should be a very good parent. The menu and the recipes are so different and tasty. I really like that you have multivitamin ingridients in your recipes. I`ve spoke with my doctor then my dauther was few weeks. She gave me similar menu. But I`ve paid money for it, but here you have a similar nice meny and it is for free. The only thing you should add it is how long does broccoli last in the fridge. Because in some days it looses its beneficials. Thank you again!
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