When you bring your baby home for the first time, life is hectic, and the last thing you feel like doing is making dinner. During those early days, my life was such a maze; I couldn't even think about food. A lot of my family and friends sent me frozen meals I stashed away in the freezer, and honestly, they were lifesavers. These 20 recipes for the first month after a baby really, really helped. Some I had also pre-packed and organized before the baby arrived.
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1) Chicken and Vegetable Slow-Cooker Shredded Chicken
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
Ingredients
Method
- Put carrots, celery, and onion in the slow cooker and nestle the chicken on top.
- Sprinkle garlic, thyme, salt, and pepper over the chicken. Pour broth and olive oil around it.
- Cook on low for 6-7 hours or high for 3-4 hours until chicken shreds easily.
- Remove chicken, shred with two forks, then stir shredded chicken back into the vegetables and broth.
- Cool completely before freezing in meal-size containers. Reheat in microwave or stove until hot.
My husband made this for us and had it frozen for when we came back from the hospital, which just shows you how simple it really is to make. This is an awesome way to batch cook and keep in your fridge all week long. You can eat it with salads, sandwiches, tacos, over rice, and so much more. It's got lean protein, plus you can dump all the ingredients into the slow cooker before you run errands on Sunday and forget about it.
2) Beef and Barley Stew (freezer-to-simmer)
Ingredients
Method
- Brown beef in oil over medium-high heat in a large pot, 5–7 minutes. Don’t crowd the pan; do batches if needed.
- Add onion, carrots, and celery; cook 4 minutes until soft. Stir in garlic and tomato paste for 1 minute.
- Pour in beef broth, water, thyme, bay leaf, and barley. Scrape brown bits from the bottom.
- Bring to a simmer, cover, and cook low 45–60 minutes until beef and barley are tender. Stir occasionally.
- Cool completely, portion into freezer bags, label, and freeze flat. To reheat, thaw overnight and simmer 20–30 minutes; or from frozen, simmer 45–60 minutes.
I actually make and freeze this in airtight containers for up to three months, so I always have it on hand. What's amazing is that it can go straight from the freezer to the pot without thawing. So when you've been up all night feeding your baby, absolutely exhausted, you have nothing to worry about because this is just ready for you.
The flavors also deepen as it sits in the freezer. Always choose collagen-rich cuts like chuck roast, and make sure to brown the meat deeply to build flavor. Add the barley 45 to 60 minutes before the end so it plumps up without turning mushy.
3) Turkey Bolognese Sauce (for pasta or zoodles)
Ingredients
Method
- Heat oil in a large skillet over medium. Add onion, carrot, and celery; cook 5 minutes until soft.
- Add garlic and cook 30 seconds. Push veggies to the side and add turkey. Break it up and cook until no pink remains, about 6–8 minutes.
- Stir in tomato paste, crushed tomatoes, broth, oregano, basil, salt, and pepper. Bring to a simmer.
- Reduce heat and simmer 15–20 minutes, stirring occasionally. Taste and add more salt if needed.
- Cool, portion into freezer bags flat, and label with date. To reheat, thaw overnight in fridge and warm on stove or microwave.
This turkey bolognese is a nice sauce that takes on a classic bolognese using turkey instead of beef. I just find turkey so much lighter and the flavor profile so much different. If you don't have turkey, you can always use ground chicken, because it's really easy to find in your freezer. I love having this meal with zucchini noodles for a low-carb option, with some grated parmesan and rocket on top.
I just feel so much lighter after having it. And I suppose when you've got a newborn, you don't really want to be eating too much or too heavily.
4) Black Bean and Sweet Potato Enchiladas
Ingredients
Method
- Preheat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- Heat oil in a skillet over medium. Sauté onion 5 minutes until soft, add garlic 1 minute.
- Add sweet potato, cumin, chili powder, and salt. Cook 8–10 minutes until tender.
- Stir in black beans and heat through. Mash slightly with a fork for easier rolling.
- Spoon 2–3 tbsp filling into each tortilla, roll, and place seam-side down in the dish.
- Pour enchilada sauce over rolls and sprinkle with cheese.
- Bake 20–25 minutes until bubbly and cheese melts. Cool, then freeze in portions or refrigerate to eat within 3 days.
Sweet potato and black beans are one of those combinations that really works well because of the sweetness of the potato that balances the earthiness of the beans, and the enchilada sauce ties everything together. It's filling and nutritious, and the slow cooker means you can put it together whenever you have 5 minutes, and it's ready when you are. Don't skip on the cumin or the smoked paprika because that really adds the depth. I make a big batch of this because it freezes well and portions out nicely. Serve it with sour cream, avocado, and a squeeze of lime. You don't really need to do anything else.
5) Creamy Spinach and Ricotta Stuffed Shells
Ingredients
Method
- Cook shells until al dente, drain, and cool so you can handle them. Lay them flat on a sheet.
- Mix ricotta, 1 cup mozzarella, Parmesan, spinach, egg, garlic powder, salt, and pepper in a bowl until combined.
- Spoon about 2 tablespoons filling into each shell and place in a 9×13 dish with 1 cup sauce spread on the bottom.
- Cover shells with remaining sauce, sprinkle 1/2 cup mozzarella on top, and cover tightly with foil.
- Freeze flat for up to 3 months, or bake at 375°F for 25–30 minutes covered, then 5–10 minutes uncovered until bubbly. Prep time: 20 minutes | Cook time: 30 minutes | Servings: 6
I know this might sound a bit strange, but I always have some form of spinach in my fridge, whether it's creamed or a spinach curry. So when it's nearing the end of its shelf life, I quickly need to turn it into something, and this is one of the dishes it becomes: creamy spinach-and-ricotta-stuffed pasta shells.
I make it almost like a bake. I serve it in a dish, add a tomato sauce, grate Parmesan over the top, and throw it in the oven. Make sure that when you're making it, your spinach is squeezed of excess moisture. You can also swap out the ricotta for cottage cheese. It freezes really well too.
6) Salmon Patties with Lemon-Dill Sauce
Ingredients
Method
- Mix salmon, breadcrumbs, eggs, onion, mayo, mustard, salt, and pepper in a bowl until combined. Wet hands slightly and form into 8 patties.
- Heat oil in a large skillet over medium heat. Fry patties 3–4 minutes per side until golden and firm.
- Whisk sauce ingredients in a small bowl. Taste and add more lemon or salt if you want.
- Cool patties completely before freezing on a tray, then bag. Reheat in a skillet or oven until hot through.
These salmon patties with a lemon-dill sauce are perfect when I'm craving that combination. There's something about salmon that goes so well with dill and, of course, lemon. If I ever have leftover salmon, this is what I turn them into. We end up using these as breakfast. It's like a cheat kind of way of impressing someone. I serve them with poached eggs and watercress with the dill dressing on the side, and basically I've done nothing.
7) Chicken Pot Pie Filling (biscuit-topped, ready to bake)
Ingredients
Method
- Melt butter in a large pot over medium heat. Stir in flour and cook 1 minute.
- Slowly whisk in chicken broth and milk until smooth. Cook until thickened, 3–5 minutes.
- Add chicken, vegetables, salt, pepper, and thyme. Stir and cool slightly.
- Spoon filling into freezer-safe pie pans. Top with biscuit dough, spacing evenly.
- Wrap tightly with foil and freeze flat. To bake from frozen: remove foil, bake at 375°F for 40–50 minutes until biscuits are golden and filling bubbles.
This is always a crowd pleaser. If I've had a chicken recipe the day before, any kind of chicken sitting in the fridge, it has to be turned into something, be it chicken soup or a chicken pot pie. It's normally a chicken pot pie because I always have store-bought biscuit dough, which I just plop on top of the mix and then freeze as is.
The base is easy to make, and once it's made it freezes really well and stays creamy. A tip for getting that extra golden top: I like to brush the biscuits with a good amount of butter before baking.
Buying store-bought biscuit dough is a real life saver as it saves so much time, and this meal doesn't require a lot of thinking, especially when you've hardly had any sleep the night before.
8) Vegetarian Lentil Shepherd’s Pie
Ingredients
Method
- Cook lentils in broth: simmer 25–30 minutes until tender, drain any extra liquid.
- Sauté onion, carrot, and celery in olive oil until soft, about 7 minutes. Add garlic, tomato paste, thyme, salt, and pepper; stir 1 minute.
- Mix cooked lentils and peas into the veg; adjust seasoning.
- Spread lentil mix in a baking dish, top with mashed potatoes, smooth, and flute with a fork.
- Bake at 400°F for 20 minutes until edges bubble and top is lightly browned. Cool, slice, and freeze in portions.
Vegetarian Lentil Shepherd's Pie
Lentils do something really satisfying in a slow cook. They stay whole; they have texture, that earthy and substantial quality in a way that makes you forget you're eating something plant-based. Use green or brown lentils, not red. Red ones dissolve, and you'll lose that by undermashing, which is the whole point.
I would roast the mushrooms separately before they go in if you can. Ten minutes in a hot oven and they tend to shrink down. I find that depth of flavor is what makes this taste like it took real effort.
You could substitute cauliflower mash for regular mash, though it does change the dish quite a lot. I do prefer regular. What I also do is melt some butter and, with a brush, I just slightly brush it on top of the mash. It gives it that beautiful golden color.
Make a big batch on the weekend and portion it into containers before the mash goes on, then freeze them flat. When you need dinner, you top it up, bake it, and it's done. For a new mom, that under-an-hour meal is worth its weight in gold for the week ahead.
9) BBQ Pulled Pork (slow-cooked, freezer portions)
Ingredients
Method
- Pat pork dry and rub with paprika, garlic, onion, salt, and pepper. Put in slow cooker.
- Mix BBQ sauce, broth, brown sugar, and vinegar; pour over pork.
- Cook on low 8–9 hours or high 4–5 hours until it shreds easily.
- Remove meat, shred with two forks, and stir back into sauce.
- Cool, portion into freezer bags (about 2 cups each), squeeze air out, and freeze flat.
This barbecue recipe is one that freezes brilliantly. Use pork shoulder only, not loin, because the fat runs through it and that's what keeps it moist over a long cook. It literally falls apart by itself; you don't even need to pull it.
One thing I would say is don't drown it in the sauce. A little goes a long way at the start, and then you add more at the end.
This is a slow and long cook. I do 8 hours at minimum. This recipe is not a rush.
The liquid it produces is gold, so don't throw it away. Spoon it back through the meat before you freeze it. Freeze it in bags, portion it flat, stack them all up, and it takes up no space.
Then all you have to do is reheat from frozen in a pan with a splash of water. It takes about five minutes. I like to serve it on a brioche bun with slaw and pickles, and it looks like I've done so much work, but really I just grabbed it out of the freezer.
This is one of those meals you cook once when you have a good day, and then you eat well for days.
10) Thai Peanut Chicken Noodle Soup
Ingredients
Method
- Heat oil in a pot over medium heat. Add garlic and ginger; cook 1 minute.
- Stir in peanut butter, soy sauce, lime juice, and fish sauce until smooth.
- Pour in broth and bring to a simmer.
- Add carrots and cooked chicken; simmer 5 minutes.
- Break rice noodles in half and add to pot; cook until tender, about 4–6 minutes.
- Stir in cilantro, taste, and adjust salt or lime.
- Cool completely before freezing in portions. Reheat on stove until hot.
This one is perfect for a new month reset. It's basically a one-pot wonder where the slow cooking does everything, so you don't need to stand over the stove. It's nourishing, it's filling, and it freezes so well without the noodles.
I tend to use coconut cream because it's slightly sweet, so it carries the peanut butter flavor beautifully. And make sure you always have a good chicken stock underneath. Don't skip that fish sauce step. Yes, it smells awful in the bottle, but it adds incredible depth to the soup. It just lightens everything and adds a whole new layer.
The peanut butter goes in at the end, not the start. It can catch and go grainy over a long cook, so start with less than you think, taste, and add as you go.
Never add the noodles to the pot you're cooking in. Cook them separately and then add them to serve. To finish, I like to add a squeeze of lime at the very end, then top it with some cilantro and some crushed peanuts. Add chili if you want heat. The meal is delicious.
11) Mini Meatloaves (individual portions)
Ingredients
Method
- Preheat oven to 375°F (190°C). Line a muffin tin with foil liners or spray well.
- Mix breadcrumbs and milk in a bowl and let sit 1 minute. Add beef, egg, onion, garlic, ketchup, Worcestershire, salt, pepper, and veg if using.
- Combine gently with your hands or a spoon until just mixed. Divide into 6 portions and press into muffin cups.
- Spoon a little ketchup on each mini meatloaf for a glaze. Bake 18–22 minutes until cooked through.
- Cool, wrap individually, and freeze flat. Reheat covered in microwave or oven until hot.
These mini meatloaves are great. No slicing, no serving, just grab one. You can individually freeze them so you can pull one out whenever you need one. No one's judging and no one's watching.
They are pretty rich, proper food, and you can eat one as a meal. Add a salad or some roasted veggies on the side, and you're set. The best move is combining beef and pork. The pork keeps it moist, and just beef can go dry.
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Don't over-mix the mixture, because the more you handle it, the tougher it gets. That's the number one meatloaf mistake. And as always, onion and garlic are the classics.
These freeze really well. Just make sure they're cool before you freeze them, and wrap them individually so you can grab one from the freezer and throw it in the microwave when you're up in the middle of the night. These are easy to make in a muffin tin for even smaller portions. This is definitely my midnight feast snack.
12) Butternut Squash and Sage Risotto
Ingredients
Method
- Heat oil and 1 tbsp butter in a wide pan over medium heat. Add onion and cook until soft, 4–5 minutes.
- Stir in rice and cook 1–2 minutes until edges look translucent. Pour in wine if using and let it absorb.
- Add warm broth, one ladle at a time, stirring so rice absorbs liquid before adding more. This takes 18–20 minutes.
- When rice is tender, stir in mashed squash, remaining butter, sage, and Parmesan. Season with salt and pepper.
- Cool completely before freezing in portions. Reheat gently with a splash of broth.
This is the one I make when I want it to feel special without it actually being hard. Creamy, light, sweet from the roasted butternut, with warm sage running through it. Roast the squash first; it goes sweet and caramelized in a way it never will if it's raw, and mash it halfway through, leaving the rest chunky. Don't skip stirring, and make sure your stock is warm before it goes in.
Twenty minutes of stirring: put the baby down and pour yourself something crispy. Crispy sage leaves fried in butter on top, cold butter and Parmesan stirred in at the very end. It comes together beautifully, and you can eat it one-handed with the baby on your hip. That's exactly how I've eaten it.
13) Coconut Curry Chickpea Stew
Ingredients
Method
- Heat oil in a large pot over medium heat. Add onion and cook 5–7 minutes until soft.
- Stir in garlic and ginger for 1 minute, then add curry, cumin, and turmeric. Cook 30 seconds.
- Add chickpeas, tomatoes, coconut milk, and broth. Stir, bring to a simmer, and cook 15 minutes.
- Stir in spinach until wilted. Add lime juice, salt, and pepper to taste.
- Cool fully, portion into freezer containers, and label with date. To reheat: thaw overnight and warm on the stove or microwave until hot.
This coconut curry chickpea stew is a one-pot wonder, and it's almost done in 30 minutes. It freezes perfectly; it's nutritious and filling. Chickpeas are so high in protein and iron, which is super important if you're breastfeeding. I use canned chickpeas because I couldn't be bothered to soak them and then cook them, and I find the chickpeas in this recipe absorb that beautiful coconut cream sauce so beautifully.
For the curry paste, use a very good one and don't use powder. Try and find a type that comes in packets. I normally add spinach or kale towards the very end because it only needs about 2 minutes. Then finish with some lime and some fresh cilantro on top.
I normally have this with cellophane noodles, but if you've got rice like jasmine rice or some naan in the freezer, that does perfectly well too. If you'd like, you can add sweet potatoes for that extra substance, as my husband would probably prefer, along with a spoonful of peanut butter. I don't like the peanut butter, so I don't normally add that, but each to their own.
14) Breakfast Egg Muffins with Spinach and Feta
Ingredients
Method
- Preheat oven to 375°F and spray a 12-cup muffin tin so the muffins pop out easily.
- Whisk eggs, milk, salt, pepper, and oregano in a large bowl until combined.
- Fold in chopped spinach and crumbled feta so everything is evenly mixed.
- Pour mixture into muffin cups about 3/4 full; they puff but don’t overflow.
- Bake 18–22 minutes until centers are set and tops are lightly golden.
- Cool 10 minutes, then remove and let fully cool before freezing in a single layer.
Eat them cold or eat them warm; eating one-handed, standing at the counter, it really doesn't matter. I make a big batch on a Sunday so breakfast is sorted for pretty much the whole week. They're high in protein, which is exactly what we need.
When I make these, I make sure that I season them properly. Try not to under-season eggs, because they don't taste that great. Also, don't overfill the muffin tin because they puff up quite a lot; this is a mistake I've made a few times.
Make sure the spinach you're adding has absolutely no water or moisture in it, because soggy muffins are horrible. The feta makes it salty and creamy and balances the egg perfectly.
Make sure you grease your tin well, or use silicone. There's nothing worse than putting all that love in, and then it gets stuck when you're feeling exhausted.
These freeze amazingly. I just normally pop them in a Ziploc bag and reheat them in the microwave for 90 seconds; that's the cheat. And you can grab one straight from the freezer when you're feeding a baby at three o'clock in the morning.
15) Overnight Oat Jar (make-and-freeze servings)
Ingredients
Method
- In a bowl, stir oats, milk, yogurt, syrup, vanilla, and cinnamon until combined.
- Fold in half the berries so each jar gets some fruit inside.
- Spoon mixture into jars, leaving 1/2 inch headspace. Top with remaining berries.
- Seal jars tightly and freeze flat for up to 3 months.
- Thaw in fridge overnight or reheat in microwave covered for 60–90 seconds; stir and eat warm.
Overnight oat jars are great make-ahead freezer meals. Make 10 jars in 20 minutes; nothing gets cooked, nothing gets washed up. They keep in the freezer for two weeks, and all you need to do is grab and eat. Defrost in the fridge overnight or on the counter for an hour.
Fill the jars only three-quarters full because the liquid expands when frozen. Add fresh toppings after defrosting, not before. I like to go with frozen berries before freezing since they defrost right into the oats and flavor everything, or fresh banana or nut butter on top when serving.
You're not going to feel like making breakfast at four in the morning, so these are the reasons you eat a proper meal instead of nothing. Make them before the baby comes if you can.
16) Chocolate Banana Blender Pancake Batter (freeze in portions)
Ingredients
Method
- Smash bananas briefly, then add eggs, milk, vanilla, and oil to the blender. Blend until smooth.
- Add flour, cocoa, sugar, baking powder, and salt. Pulse until just combined.
- Pour batter into ice cube trays or silicone muffin cups for single-serve portions. Freeze solid, then transfer to a labeled freezer bag.
- To cook, thaw one portion in the fridge or microwave 30–60 seconds. Pour onto a hot, greased skillet and cook 2–3 minutes per side until set. Prep time: 10 minutes | Cook time: 6 minutes | Servings: 6 portions
This chocolate banana blender pancake batter saves time on busy mornings and lets you meal prep ahead. It's three steps and takes about 10 minutes. Bananas, eggs, cocoa, a little oat flour or rolled oats, and everything goes in the blender. I find the banana sweetens the batter enough, so no added sugar is needed. Good quality cocoa makes a real difference here, not drinking chocolate but proper cocoa.
You can make small pancakes and freeze them, just placing parchment between each one; stack and grab from the freezer when needed. Or you can freeze the batter in portions and cook from fresh. Both work. Reheat cooked pancakes in the toaster for about 90 seconds. You could add some blueberries to the batter, or drizzle nut butter on top, or slice a banana over each pancake while it's cooking. This is a dessert pretending to be breakfast, and nobody needs to know.
17) Cheesy Broccoli and Rice Casserole
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
- In a large bowl, stir together rice, broccoli, 1½ cups cheddar, soup, sour cream, milk, garlic powder, salt, and pepper until mixed.
- Pour mixture into the dish and smooth the top. Sprinkle remaining cheddar and breadcrumbs over it if using.
- Bake for 25–30 minutes until bubbly and cheese is melted. Let cool 5 minutes before serving. Prep time: 15 minutes | Cook time: 30 minutes | Servings: 6
This is such a comforting one-dish meal that combines broccoli, rice, and cheese in a creamy baked casserole. It works so well during the week because it can be your main meal or a side to roast chicken or whatever you've got going on. It's also a sneaky way of getting my son to eat his vegetables.
I actually normally swap cauliflower for rice as it makes the dish so much lighter. This really reminds me of growing up at home when we used to have cheesy broccoli and rice casserole almost every week.
If you're using rice, cook it first because it won't cook properly in the casserole. And don't overcook the broccoli before it goes in. You should put it in when it's blanched and still has some bite; otherwise, it'll go gray and soft. I like to use a sharp cheddar, not a mild one, because it needs to stand up to the other flavors. Just make a simple sauce and season it well, but taste before it goes in.
You can easily freeze this dish. Just portion into individual containers before baking, then bake from frozen covered with foil for about 30 minutes. It's a real go-to.
18) Beef Chili with Beans (freezer-friendly)
Ingredients
Method
- Heat oil in a large pot over medium. Add onion and cook 4–5 minutes until soft.
- Add garlic and cook 30 seconds. Add beef and brown, breaking it up with a spoon.
- Stir in chili powder, cumin, paprika, salt, and pepper. Cook 1 minute to toast spices.
- Add tomatoes, tomato sauce, beans, and broth. Stir, bring to a simmer.
- Reduce heat, cover, and simmer 20–25 minutes, stirring occasionally.
- Cool completely, portion into freezer bags, label with date, and freeze flat.
Beef Chili with Beans (Freezer-Friendly)
Chili is probably the single most useful thing you can have in your freezer as a new mom. It reheats in 5 minutes and goes on everything: baked potatoes, rice, even toast at 2:00 in the morning, and a big batch costs almost nothing to make.
One step I wouldn't skip is to brown the mince first and make sure you drain all the fat. If you don't, it tends to be pretty greasy. For beans, you can use kidney or black; both have really different textures but are completely fine either way. I use cumin, smoked paprika, and chipotle if I have it.
Cook your chili slow and low, about an hour. It's a bit better the next day, and even better from frozen. Make sure to make a massive pot, then freeze it flat in zip-lock bags so they're stackable. It's very easy to just reheat for 5 minutes in the microwave.
19) Pasta Bake with Sausage and Peppers
Ingredients
Method
- Preheat oven to 375°F. Boil pasta 2 minutes less than package directions; drain.
- Heat oil in a skillet over medium. Cook sausage, breaking up, until browned.
- Add onion, peppers, and garlic; cook until soft, about 5 minutes. Season.
- Stir in marinara and simmer 3 minutes. Combine sauce with pasta in a baking dish.
- Top with mozzarella and Parmesan. Bake 15–20 minutes until bubbly and golden.
- Let cool 5 minutes so it’s safe to scoop. Portion into containers for the freezer if you want extras.
This is a comforting, wonderful meal that combines pasta, Italian sausage, and bell peppers in a cheesy baked casserole. It's different from your usual comfort food; it feeds a crowd, and it's one baking dish my son loves, and so does my husband. Nobody ever complains.
Make sure to always use good-quality sausage, sliced and not crumbled. I brown it first because the color and flavor you get from the pan add a whole new depth to the dish. Roast the peppers separately or in the same pan as the sausage, because they go sweet and slightly charred, which is exactly what you want.
Make sure the pasta is slightly underdone, since it finishes in the oven, and the last thing you want is a watery, mushy dish. I only go with rigatoni or penne, something with ridges that'll suck up that sauce. Top it with mozzarella and some Parmesan, and bam, it goes in the oven for 15 minutes.
It's great to freeze also. Portion it out before or after baking; both work. Make a big one; it's always better the next day, and it's one meal you don't have to think about when you're feeding a newborn child. I know, I've been there.
20) Mason Jar Salad Kits (dressings frozen separately)
Ingredients
Method
- Put dressing cubes in a labeled freezer bag and freeze flat. This keeps dressing separate and easy to thaw.
- In each jar, layer ingredients bottom to top: grains, chicken, tomatoes, carrots, cheese, seeds, greens. Keep greens on top to avoid sogginess.
- Seal jars tight and freeze upright on a tray until solid. Store bags flat to save space.
- To eat: thaw jar in fridge overnight, add one dressing cube to jar, shake, and enjoy cold or at room temp.
I love a salad Mason jar. I find it the easiest thing ever. And because I actually don't like to eat too heavy stuff during the day, it's usually what I grab for lunch at about 11:00. I assemble five jars on Sunday, so I know everything's sorted for me for the week, especially because I've got so much going on as a new mom.
The key is layering. I make sure the dressings are at the very bottom of the Mason jar so nothing gets soggy and nothing will be wasted. I use hard vegetables like cucumber, carrots, peppers, and cherry tomatoes, although I do find cherry tomatoes and peppers can get a bit soft towards the end of the week. Grains or protein go in the middle, like chickpeas, quinoa, lentils, or even a hard-boiled egg. Then I make sure the leaves are right at the top. I go for spinach, or sometimes something like purple cabbage.
When I make the five Mason jars, they last all week. When I take them out of the fridge, I shake them really, really vigorously, and that's what gets it all going together.
I would avoid avocado and things like fresh herbs because they go bad fast. Feta holds better than any other soft cheese. You can make tons of dressings to go with Mason jars. A lemon tahini or a green goddess dressing really well, and you can keep them in your fridge right up until next Sunday comes around to make the next five Mason jars for the next week.