In preparation for Baby P, I started making meals that I can freeze now so we have meals to eat when he arrives. The last thing I want to do when we come home from the hospital is cook meals. Freezing meals ahead of time is the perfect fit for us.

To begin, I highly suggest purchasing foil pans that you can put your frozen meals in if they need to be cooked in the oven. With foil plans, you don’t have to transfer the food to a cooking dish, and you can throw away of the pans once you are done. Simple prep and clean up!

One of the first meals I made is an all around favorite – chicken spaghetti. Below is my great-grandmother’s recipe that I use. Please note, I do not add mushrooms or olives in my spaghetti.

When I made this meal, I froze half in a tin pan and cooked the other for supper that night.

Chicken Spaghetti

• 4-5 chicken breasts, boiled & diced
• 1 can chopped mushrooms
• 1 small can chopped ripe olives
• 2 lbs. Velveeta Cheese, cubed
• 3 small onions, chopped
• 4 stalks celery, chopped
• 1 lb. package of spaghetti
• 1 can French fried onions

Boil and dice chicken breasts. Cook spaghetti and drain. Cook onion, celery, and salt in chicken broth until tender. Then add spaghetti, mushrooms, olives, chicken, and cheese to the mixture. Allow cheese to melt. Pour into a casserole dish and top with French fried onions. Bake at 350 degrees F for 20 minutes.

I would love to hear from you on any great freezer-friendly meals you make! Please comment below to share your wonderful recipes.

One of my favorite meals my Memom made growing up was a meat casserole that had layers of corn tortillas, cheese, and a meat mixture. I realized that I would pick out the meat mixture every time because it was so good.

Nowadays, I love making the meat mixture alone as a meal for my husband and me. We typically make nachos with it, eat it with tamales, or treat it like a dip. It is such an easy and versatile meal. You can always count on the leftovers being eaten too!

I promise it tastes much better than it looks!

Meaty Dip

• 1 lb. ground meat
• 1 T dried onion flakes
• 1 clove garlic
• ¼ tsp cumin
• salt and pepper
• 1 can cream of mushroom
• 1 can of Rotel tomatoes
• ½ can of water

Brown meat with garlic; drain. Add remaining ingredients. Let simmer for about 10-15 minutes until mixture thickens.

If you want to make the full casserole, fry corn tortillas. Layer half of the tortialls in a 9×13″ dish. Top with part of the meat mixture, cheese, and then add another layer. Top with cheese. Cover with foil. Bake at 350 degrees F for 30 minutes.

I hope you enjoy this meal as much as we do!