Did anyone stock their fridge? How far in advance did you do it? Is two months too far for things like soups, casseroles, and breads?
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I did mine pretty early....like beginning of the third tri. I was way too exhausted in the final weeks to cook large batches of food. We did a combination of homemade freezer food like veggie mac&cheese, burritos, zuke bread, and soups and store bought frozen stuff like mini pizzas, gardenburgers, and frozen veggies.
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I haven't done a marathon freezer cooking session, but I've made a few quiches for the freezer, and some freezer-crock pot meals, and some bread (but I kept eating that so I'm out again!) As I make them I add them to my iPhone notes. We always freeze at least a quart of soup every time we make a batch.
Just make sure you wrap everything well and mark it clearly and you should be fine.
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I don't think two months is two early. That is about when I started. I would just make double when I made dinner at night. I mostly have-soups, stuffed shells, chicken alfredo, chili, and quiche. And then I have some uncooked meat in with marinades-chicken with fajita season, roast.
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3 comments