Easy healthy freezer meals (2 Recipes, 4 Dinners)
- Main meals, Meal Prep, Postpartum Health
I am a huge fan of having healthy snacks like muffins and slices in the freezer but I’ve recently been enjoying having an actual ready-made meal for dinner in there too.
These are two of my favourite recipes to make and freeze ahead:
Shepherds pie with cauliflower mash & Chicken Potato Leek Soup.
They freeze and reheat really well, are quick to make and give quite large serves so you can get about 4 dinners out of them!
These are two of the recipes I recommend for a post baby freezer meal prep if you’re pregnant and nesting! But also perfect for mums with bubs and toddlers because you can get them done quickly.
Healthy Shepherds pie with Cauli Potato Mash
This is a hearty, warming dish perfect for an easy weeknight dinner. A healthy gluten and dairy free Shepherds pie that is sure to be a family favourite!
Ingredients
- 500 g Lamb or Beef Mince
- 1 Onion
- 2 Large Cloves Garlic
- 2 Carrots
- 1 Cup Peas
- 1 Cup Baby Spinach
- 1 Can tinned tomatoes
- 2 TBS worcesteshire Sauce
- 1/4- 3/4 cup almond meal
- 250 ml Stock/Bone Broth
Potato Cauli Mash
- 3 Large Potatoes
- 1/2 head of a small cauliflower
- Olive oil or butter/ghee
- Splash of almond milk if needed
Instructions
- Preheat oven to 200°C and put a saucepan of water on to boil.
- Peel and dice potatoes and cauliflower and add to saucepan.
- Meanwhile dice onion and add to fry pan with mince and garlic.
- Dice the rest of veggies while the mince is browning then add rest of ingredients to fry pan. Stir and let it thicken up for a few minutes (star with 1/4 cup almond ,eal adding up to 3/4 cup to thicken).
- Pour into a lightly greased baking dish.
- Drain potato and cauliflower, leaving a little bit of the water in the saucepan. Add the olive oil/ghee and a splash of milk (if needed) and mash until desired consistency.
- Spread on top of the mince mixture. Season with Salt.
- Spray or drizzle with olive oil and add to oven for 25-30 minutes or until potato are golden.
Slow Cooker Chicken Potato Leek Soup
Servings: 8 Serves
Ingredients
- 1 whole free range chicken
- 3 large potatoes
- 1 leek
- 2 medium carrots
- 3 cloves garlic
- 1 brown onion
- 1/4 cup bone broth powder or 1-2 stock cubes
- 1/4 cup fresh parsley
- 1.5-2 L water
- 1 bunch kale
Instructions
- Peel and roughly chop potatoes and carrot, thinly slice leek and celery, and dice onion and garlic.
- Add all veggies to the slow cooker. Place chicken on top and add 1.5 Ltrs of water or enough to cover at least an inch above veggies (chicken will not be covered by water). Mix 1/4 cup of bone broth powder or a stock cube in 1 cup of water and add to slow cooker.
- Cover with lid and cook for 6-8 hours on low or 4hrs on high. Serve with parsley sprinkled on top
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