Giving birth in the winter brings its own unique comforts—and challenges. As the days grow shorter and the temperature dips, the last thing you’ll want to worry about after giving birth is cooking. That’s why prepping freezer meals before your baby arrives is one of the smartest moves you can make.

We’ve put together 10 easy, freezer-friendly meals that you can make during pregnancy and enjoy once bub is here. These recipes cater to a variety of dietary needs—including vegetarian, vegan, and gluten-free—and are designed for two people. Plus, we’ve added a little herbal wisdom to give you extra postpartum support.

1. Chicken and Vegetable Casserole (Gluten-Free)

Ingredients: Chicken breast, carrots, celery, peas, gluten-free flour, chicken stock, mashed potato, thyme.

To Prepare: Sauté chicken pieces until lightly browned. Add chopped vegetables and cook for 5 minutes. Stir in gluten-free flour and chicken stock to create a light sauce. Simmer until thickened. Transfer to a baking dish, top with mashed potato, and cool completely before freezing.

To Reheat: Bake from frozen at 180°C for 45-50 minutes or until heated through.

Herbal note: Thyme supports immune health.

2. Lentil and Sweet Potato Shepherd’s Pie (Vegan, Gluten-Free)

Ingredients: Brown lentils, onion, carrots, celery, sweet potatoes, oregano.

To Prepare: Cook lentils with sautéed onions, carrots, and celery until tender. Season with oregano, salt, and pepper. Mash boiled sweet potatoes. Layer lentil mixture in a dish and top with mash. Cool before freezing.

To Reheat: Bake from frozen at 180°C for 40-45 minutes.

Herbal note: Oregano reduces inflammation.

3. Beef and Barley Stew

Ingredients: Stewing beef, barley, carrots, parsnips, onion, bay leaves, beef stock.

To Prepare: Brown beef, add chopped veggies and barley. Pour in beef stock and add bay leaves. Simmer for 1.5-2 hours until tender. Cool before freezing in portions.

To Reheat: Thaw overnight and heat in a saucepan until simmering.

Herbal note: Bay leaves aid digestion.

4. Spinach and Ricotta Stuffed Shells (Vegetarian)

Ingredients: Jumbo pasta shells, ricotta, spinach, Parmesan, basil, tomato passata.

To Prepare: Boil pasta shells until al dente. Mix ricotta, spinach, and Parmesan. Stuff shells and place in a baking dish with tomato passata. Sprinkle with basil. Cool before freezing.

To Reheat: Bake from frozen at 180°C for 35-40 minutes.

Herbal note: Basil can lift mood and fight bacteria.

5. Moroccan Chickpea Tagine (Vegan, Gluten-Free)

Ingredients: Chickpeas, carrots, zucchini, dried apricots, onion, coriander, cumin, cinnamon.

To Prepare: Sauté onion, carrots, and zucchini. Add chickpeas, apricots, and spices. Simmer for 30 minutes. Cool and freeze in containers.

To Reheat: Thaw and reheat gently in a saucepan.

Herbal note: Coriander supports digestion.

6. Teriyaki Salmon Rice Bowls

Ingredients: Salmon fillets, soy sauce (or tamari for gluten-free), honey, ginger, garlic, rice, mixed steamed vegetables.

To Prepare: Marinate salmon in soy sauce, honey, ginger, and garlic. Freeze salmon separately from cooked rice and veggies.

To Reheat: Bake salmon from frozen at 200°C for 20-25 minutes. Microwave rice and veggies until hot.

Herbal note: Ginger aids circulation and eases nausea.

7. Chicken and Broccoli Bake (Gluten-Free)

Ingredients: Chicken breast, broccoli, cheese, milk, gluten-free flour, gluten-free breadcrumbs, parsley.

To Prepare: Sauté chicken pieces. Blanch broccoli. Prepare a cheese sauce using milk and gluten-free flour. Combine chicken, broccoli, and sauce in a baking dish. Top with breadcrumbs. Cool before freezing.

To Reheat: Bake from frozen at 180°C for 40-45 minutes.

Herbal note: Parsley is rich in vitamin K.

8. Vegan Pumpkin and Coconut Curry (Vegan, Gluten-Free)

Ingredients: Butternut pumpkin, coconut milk, onion, garlic, curry powder, turmeric.

To Prepare: Sauté onion and garlic. Add pumpkin cubes, curry powder, and turmeric. Pour in coconut milk and simmer until pumpkin is soft. Cool before freezing.

To Reheat: Thaw and gently reheat in a saucepan.

Herbal note: Turmeric supports postpartum healing.

9. Classic Beef Lasagna (Gluten-Free Option Available)

Ingredients: Beef mince, onion, garlic, oregano, rosemary, tomato passata, béchamel sauce, gluten-free lasagna sheets.

To Prepare: Brown beef with onion and garlic. Add passata, oregano, and rosemary. Layer sauce, gluten-free lasagna sheets, and béchamel in a baking dish. Cool before freezing.

To Reheat: Bake from frozen at 180°C for 45-50 minutes.

Herbal note: Oregano and rosemary reduce inflammation and provide antioxidants.

10. Mushroom and Barley Soup (Vegetarian)

Ingredients: Mushrooms, barley, carrots, celery, onion, thyme, vegetable stock.

To Prepare: Sauté onion, carrots, and celery. Add mushrooms and cook until softened. Stir in barley and stock. Simmer for 45 minutes. Cool before freezing in containers.

To Reheat: Thaw and heat in a saucepan until simmering.

Herbal note: Thyme supports respiratory health.

Freezing Tips for Success:

• Cool completely before freezing to prevent ice crystals.

• Label and date all meals.

• Freeze in portions that suit your family.

• Use quality freezer bags or containers to avoid freezer burn.

Taking time now to prepare these meals is a gift to your future self. Once your little one arrives, you’ll appreciate having delicious, nourishing food ready to go, so you can focus on what really matters—bonding with your new baby and taking care of yourself.

If you found this guide helpful, explore more pregnancy and postpartum tips at www.cradlecare.com.au. Stay warm, stay nourished, and congratulations on your growing family!