Taco Pasta Meal Prep

Post Partum Meal Prep: Taco Pasta 

Makes 4 Servings

Ingredients

• 8oz protein pasta 
• 1 lb ground beef or turkey
• 1 small onion, diced
• 1 packet taco seasoning
• 1 can black beans, drained and rinsed
• 1 can corn, drained and rinsed
• 1 1/2 cups salsa
• 1 cup shredded cheddar cheese
• 1/2 cup bone broth 
• 1 cup sour cream or Plain Greek yogurt 
• Chopped cilantro- optional

Instructions

1. Cook Pasta: Boil pasta until al dente. Drain.

2. Cook Meat: Brown ground meat with onion. Add taco seasoning and bone broth; simmer 2 minutes.

3. Add Veggies: Stir in black beans, corn, and salsa. Simmer 3-4 minutes.

4. Creamy Option: Off heat, stir in sour cream or yogurt.

5. Combine: Toss pasta with the sauce. Stir in cheese until melted.

6. Portion: Cool, then divide into 4 freezer containers. (Optional: top with chopped cilantro)

Reheating

• Microwave: Defrost 3-4 min, then heat 2-3 min.

• Oven: Bake at 375°F for 20-25 min. (If using oven make sure to transfer to oven safe dish)

• Stovetop: Heat with a splash of broth until warmed.

Serve with cilantro, avocado, or lime if desired!

Creamy Pesto Pasta Meal Prep

Post Partum Meal Prep: Creamy Pesto Chicken Pasta with Broccoli

Ingredients (Makes 4 Servings)

• 8oz pasta (e.g., chickpea or lentil pasta)
• 2 cups cooked chicken breast, shredded or cubed
• 1 ½ cups broccoli florets (lightly steamed or blanched)
• 1 cup low-fat cottage cheese (blended until smooth)
• 1/2 cup pesto (divided: ⅓ cup for sauce, 3 tbsp for topping)
• 1/2 cup grated Parmesan cheese
• 2 tbsp bone broth (optional, for thinning the sauce if needed)
• Salt and pepper to taste

Instructions

1. Cook the Pasta

• Cook the pasta according to package instructions until al dente. Drain and set aside.

2. Prepare the Broccoli

• Lightly steam or blanch the broccoli florets until they are tender but still bright green. Drain and set aside.

3. Make the Creamy Pesto Sauce

• In a blender, combine the blended cottage cheese, ⅓ cup pesto, Parmesan cheese, and a splash of bone broth (if needed) to thin the sauce. Blend until smooth. Season with salt and pepper to taste.

4. Combine Ingredients

• In a large mixing bowl, combine the cooked pasta, shredded chicken, broccoli, and creamy pesto sauce. Mix until everything is well coated.

5. Portion for Meal Prep

• Divide the pasta mixture into four freezer-safe meal prep containers. Drizzle 1 tbsp of pesto on top of each serving for extra flavor.

6. Cool and Freeze

• Let the pasta cool completely before sealing the containers. Label with the date and freeze for up to 3 months.

Reheating Instructions

1. From Frozen (Microwave):

• Remove the lid and cover with a microwave-safe cover. Microwave on defrost for 3-4 minutes, then heat on high for 2-3 minutes, stirring halfway through.

2. From Frozen (Oven):

• Preheat the oven to 375°F (190°C). Transfer the meal to an oven-safe dish, cover with foil, and bake for 25-30 minutes until heated through.

3. From Refrigerated:

• Microwave on high for 2-3 minutes or bake at 375°F (190°C) for 15-20 minutes.

Freezer Meatballs

Post Partum Meal Prep: Freezer-Friendly Meatballs

Makes ~30 meatballs

Ingredients:

• 1 lb ground beef (85% lean)

• 1 lb ground chicken (93% lean)

• 1/2 cup almond flour

• 1/4 cup grated Parmesan 

• 2 cloves garlic, minced

• 1 large egg

• 1 tsp onion powder

• 1 tsp Italian seasoning

• 1/2 tsp smoked paprika 

• 1/2 tsp salt

• 1/4 tsp pepper

• 2 tbsp chopped parsley 

Instructions:

1. Preheat: Oven to 400°F. Line a baking sheet with parchment paper.

2. Mix: Combine all ingredients in a large bowl. Mix gently.

3. Form: Roll into 1.5-inch balls and place on the baking sheet.

4. Bake: Cook for 18–20 minutes until internal temp reaches 165°F.

5. Cool & Freeze: Let cool, freeze in a single layer, then transfer to a freezer bag or container.

Reheating:

• From Frozen (Stovetop): Heat in sauce over medium for 15–20 minutes.

• From Frozen (Oven): Bake at 375°F for 20–25 minutes.

• From Frozen (Microwave): Place 3–4 meatballs in a microwave-safe dish with 2 tbsp of water or sauce. Cover and microwave on high for 2–3 minutes, stirring halfway, until heated through.

Perfect for pasta, subs, or as a protein-packed snack!

Salsa Chicken Meal Prep

Postpartum Freezer Friendly Meal Prep: Salsa Chicken (Crockpot)

Makes: ~4 servings

Ingredients:

• 4 large boneless, skinless chicken breasts 

• 1 jar (16 oz) salsa (your choice of mild, medium, or hot)

• 1 packet taco seasoning (about 1 oz)

Instructions:

1. Prepare: Place chicken breasts in the crockpot.

2. Add Ingredients: Pour the salsa over the chicken and sprinkle the taco seasoning evenly on top.

3. Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easy to shred.

4. Shred: Using two forks, shred the chicken directly in the crockpot. Stir to combine with the salsa mixture.

5. Portion: Divide the shredded salsa chicken into four meal prep containers. Let cool before sealing for storage.

Storage:

• Freezer: Freeze in individual portions for up to 3 months.

Reheating (From Frozen):

• Microwave: Place in a microwave-safe container and defrost for 2–3 minutes. Then heat on high for 2–3 minutes, stirring halfway through.

• Stovetop: Heat in a nonstick skillet over medium heat with a splash of water or chicken broth. Cover and stir occasionally until fully warmed (about 5–7 minutes).

Ways to Use Salsa Chicken:

1. Tacos: Serve in tortillas with shredded lettuce, cheese, and sour cream.

2. Burrito Bowls: Add to a bowl with rice, black beans, avocado, and salsa.

3. Quesadillas: Use as a filling with cheese, then grill until crispy.

4. Salads: Toss over a bed of greens with corn, black beans, and ranch dressing.

A simple, versatile, and freezer-friendly meal prep option!