It’s that time again! The one-month-countdown is on and that means I’m taking to the kitchen to stock my deep freeze with easy meals that will save me time and effort once baby is born. The only problem: most of my go-to dinner ideas won’t work super well for freezing ahead. Oh, and another problem: this last month of pregnancy is the month of August. InstaPot meals, anyone? My very short list of go-to freezer meals, if you’re interested in trying any, include the following (PS we are not vegan but most of these are meat-free):

Lentil Cauliflower Soup (Oh She Glows) – soups thaw fast and make an easy meal when you pop some naan bread into the toaster! This one is hearty and healthy and pairs very, very well with a Ginger Cider (not that I would know!)

Our Perfect Veggie Burger (Oh She Glows) – highly customizable, super duper healthy, and makes 8-9 patties. I freeze them with a small piece of wax paper between them, then bake or fry to reheat. Throw on a brioche bun with avo, lettuce, tomato, cheese, and mayo and dinner is DONE.

This Vegan Lasagna (Erin Ireland via America’s Test Kitchen) – a little labour intensive to make but a good hearty and healthy meal that should last two days. Just add garlic bread!

Spicy Chipotle Turkey Burritos (Pinch of Yum) – I’ve made this recipe so many times and it’s another easily customizable one! I’ve made it with the turkey, with just veggies, and once subbing the PoY Cauliflower Walnut Taco Meat (don’t roll your eyes at me okay, it’s spicy and delicious, especially on nachos!). I like to reheat frozen burritos by defrosting them and then frying them in a pan quickly before I smother them with guac and hot sauce.

Coconut Chickpea Curry (Jessica in the Kitchen) – so easy, I make this weekly in the winter time! Another meal that’s delicious just with some toasted or fried naan bread on the side.

Batch Breakfast Sandwiches don’t really need a recipe but if you need some help take a look at these 15 Minute Meal Prep Breakfast Sandwiches (Pinch of Yum)

Muffin staples in our home include these Perfect Pumpkin Muffins from The Kitchn (they really are perfect, and so moist you could whip up a cream cheese frosting and serve them as cupcakes) and these Quick and Easy Banana Muffins from Sally’s Baking Addiction and these Easy Carrot Cake Muffins from An Italian in My Kitchen that we make a LOT (without the frosting, unless I’m feeling sassy). I make all of my muffins with coconut sugar instead of brown or white because it’s much healthier for the kiddos, and I often use vegan butter or coconut oil in place of the butter and oil, as well as Bob’s Red Mill Egg Replacer for the eggs just because.

What would you add? Please share any go-to recipes that freeze and reheat well! Bonus points if you get me to use my Instant Pot for the second time!