Meal Prep - A Husband Attempting to Help his Wife
Meal prepping is a great way to help alleviate the turbulence and stresses during the first few weeks after birth. When Ada was born, we were fortunate to have several family members, friends, and people from our church bring us meals. Even then, it still seemed like figuring out what to eat added more stress and took me away from one of my favorite things - baby snuggles!
I (Katie’s husband - Brice) had some time this week to get a few frozen meals prepped. I remember feeling so unhelpful after Ada was born and Katie had so much going on between learning to breastfeed, healing, and just all the new kid things, so this was a good way for me to help make life a little easier.
Katie’s brother’s wife is due in a couple of months and one of her best friends a friends is due right after us. It isn’t much more work to do another meal, so I just made some for them too. Neither was the traditional lasagna or meat loaf, but both are tasty and somewhat healthy.
Below is the recipe for philly cheesesteak casserole, a meal we freeze all the time. I love this meal because it’s relatively cheap to make, healthy, and super tasty. I usually double the recipe when I make it, eating one pan that night and freezing the other. The other meal I prepped was smoked feta sausage pasta and since I’ve never frozen it, I’ll wait to share once I know it tastes just as good after being frozen.
Philly Cheesesteak Casserole (serves 4-6)
Cook the below in an InstaPot for 13 minutes at high pressure. Can also use a crock pot for ~4-6 hours:
1 Roast, cut into thin pieces. I usually target 1/8” thick, 1/2” wide, and 1” long, but it doesn’t need to be perfect. (I like to use an arm roast because it is the worst cut from our half steer we get every year and the InstaPot still makes it tender)
1 Tbsp paprika
2 Tbsp olive oil
1 Tbsp garlic powder
5 Tbsp Worcestershire sauce
2 tsp pepper
While that is cooking, cut and slightly sauté in a separate pan or pot. Honestly this step is optional, but we like our veggies more cooked.
2 green bell peppers cut in about 1/2” x 1/2” pieces
2 orange, red, or yellow peppers cut to the same size
1 large yellow onion cut a little smaller than the peppers
8 oz of sliced mushrooms (optional)
Once about done cooking add 2 Tbsp of Worcestershire sauce
Then mix everything together. I like to use the same pot I cooked the veggies in. Next, layer half of the mixture in a pan. (Dollar General has by far the best deals on aluminum throw away pans, which is what we like to freeze in). Then add a layer of sliced provolone cheese, followed by the rest of the meat and veggies. Top with shredded mozzarella cheese.
If cooking now, bake at 425F for 12 minutes.
If freezing, cover with press and seal wrap and then aluminum foil. I write the name of the meal, date it was made, and directions for cooking directly on the foil. Before cooking let it fully thaw. I usually just sit it on the counter overnight and then put it in the fridge when I get up. Bake at 350F until the cheese melts and center is warm.
Enjoy! Can be eaten on buns or just by itself.
Ingredients:
1 Roast
1 Tbsp paprika
2 Tbsp olive oil
1 Tbsp garlic powder
7 Tbsp Worcestershire sauce
2 tsp pepper
2 green bell peppers
2 orange ,red, or yellow peppers
1 large yellow onion cut up
8oz of sliced mushrooms (optional)
Buns (optional)
6-8 slices or provalone cheese
12oz of shredded mozzarella cheese. You don’t have to use it all.
