what's in my post-partum freezer?

yes, i realize this is a strange name for a post, but i've been sooooo in over my head with freezer meals this week i had to post something about it. for those of you who maybe didn't know, i'm having a baby boy soon! i'm due in less than 2 weeks, but we're saying that he'll be here "some time in october" so when he doesn't make it until the 25th we aren't disappointed. here's my belly about two weeks ago:


i'd say i look about the same today - though maybe my belly is a bit bigger. i can say this with some assurance because apparently i haven't gained any weight in the last 2 weeks - despite the fact that i'm eating dessert every night. oops. definitely different than with my daughter - i steadily gained over a pound a week right up to delivery with her. then again, this pregnancy has been completely different in every way, so why not with weight gain too??

on to the freezer meals! so nice to have on those days after having a baby when you look at the clock and think - "it's 6:30? oh crud." i'm making my favorites (links to recipes provided), regardless of healthiness and even slightly disregarded budget on one. but it's my favorite. and YES, i'll give you the recipe. just don't make it once a week, okay??

what's in my post-partum freezer:

• sour cream chicken enchiladas
• three cheese chicken and spinach stuffed shells
• parmesan corn chowder
• a creamy sausage and wild rice soup (italian sausage, wild rice, milk, chicken broth, garlic, veggies... not sure what all i put in it but it tasted delicious before i put it in the freezer.)
• a bag of shredded beef intended for enchiladas
• a bag of shredded beef intended for bbq beef sandwiches
• beef stroganoff (recipe below - i repeat: do not cook every week!)

beef stroganoff
my family's recipe - the best!
4 servings

1-2 lbs round steak, cut into cubes or strips (bite size) (1 lb is plenty for 1 batch - 2 lbs or a little more for 2 batches works great!)
flour, salt and pepper (about 1 cup flour is enough)
1 medium onion, chopped
olive oil
1 can tomato soup
2 cups sour cream (the real stuff - no fat free)
1 overflowing tablespoon worchestershire sauce
6 drops tabasco sauce
1/2 teaspoon salt
dash pepper
garlic salt to taste (1-2 teaspoons)

put flour, salt and pepper in a baggie; add the meat a little at a time to cover with flour mixture. brown the meat in hot oil in batches small enough to fit in a skillet and be able to turn to brown on both sides. as the meat gets done, you can put it on paper towels while you do the next batch. when all the meat is browned, saute the onion in the same skillet. in a separate bowl, mix soup, sour cream, worchestershire, tabasco, salt, pepper and garlic salt. put meat, sauce and onions in a skillet or dutch oven large enough to hold it all. bring to a boil. turn down heat and simmer slowly for 3-4 hours, stirring frequently so it will not stick or burn.

note: if you like mushrooms, you can add canned or sauteed! (i prefer it without)

serve over egg noodles or rice.