I am expecting a baby in January and I would like to prepare some meals ahead of time that I can freeze and just take out and bake....

Anyone have any good recipes or ideas of what I could freeze as meals?

So far I have come up with lasagna! 

Congratulations, Alli!  Since it will be wintertime when your baby arrives, you might think about freezing batches of chili, spaghetti sauce, sloppy joes, etc.  You can fix up a bunch and then freeze them in sturdy ziploc bags or freezer containers!  Also, you can prepare and then freeze meat loaf, hamburgers, brisket or chuck roasts ... just thaw and then reheat while preparing any side dishes!

I'll look to see if I have any recipes for something other than red meat  but we are rather carnivorous at my house!!  Good for you in getting a head start on this!!

Those sound so good! Ya'll are making me hungry, it is about time to make dinner!

I like to make giant pots of stew and freeze the extra. I add every veggie I can think of (carrots, peas, butter beans, potatoes, squash, etc) and some stew meat to a crock pot with some onion slices, salt, pepper, basil, oregeno, and cook for about 8 hours on low, and after it is done I add the rice (the instant microwave rice, hehe) and eat what I want and freeze the rest in those little ziplock disposable bowl-sized containers. I can nuke them in the conatiner (after it has thawed) and there you go!

I got this recipe from allrecipes.com It was soo good and I made a ton then froze them, we had some from the freezer last night, took about 30 min to re-heat in the oven set at 375f.

Hope this helps

Chicken Chimichangas SUBMITTED BY: Rebecca Swift     
"Tortillas filled with a chicken, rice, beans and olive mixture - rolled, fried and topped with a piquant avocado mix, sour cream and cheese, all served on a bed of lettuce. Being raised 12 miles from the border of Mexico, I was brought up on Mexican food and learned how to make many of the dishes."

 PREP TIME  20 Min 
COOK TIME  25 Min 
READY IN  45 Min 
Original recipe yield: 6 servings
US METRIC
       

INGREDIENTS
1 1/2 cups chicken broth
1 cup uncooked long-grain rice
1/2 cup red enchilada sauce
1 1/2 onion, diced, divided
6 (12 inch) flour tortillas
4 cups diced cooked chicken breast, divided
1 pound Monterey Jack cheese, shredded, divided
1 (6 ounce) can sliced black olives
4 cups refried beans, divided
1/4 cup vegetable oil
TOPPING
3 avocados, peeled and pitted
1/2 cup finely chopped cilantro
2 tablespoons lemon juice
3 green onions, diced
1/4 cup finely chopped jalapeno chile peppers
1 tomato, diced
2 cups shredded lettuce
2 cups sour cream
2 cups shredded Cheddar cheese
 

DIRECTIONS
In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.
Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.

Something I do now that my kids are a little older is just have the "hard part" frozen and ready.  I like to keep taco/burrito/chili meat (it's all pretty much the same at my house) cooked w/ onions and bell peppers, seasoned, and frozen in 1/2 lb. ziplocs, as well as chicken w/ alfredo sauce (then all I have to do is boil noodles, add thawed meat/sauce, and toss w/ fresh spinach greens), but I'm more into frozen snacks for the kiddos now.  Could be helpful for you too, esp. if you're going to breastfeed.  Here's my favorite:
Taryn's somewhat Healthy Muffins
These started out as my great grandmother's banana bread muffins, but I varied the recipe so much that I can't call it that anymore!

3/4 C sugar
1 1/4 C applesauce
4 eggs, or 8 eggwhites
3/4 C unsalted butter (use salted if you prefer) or SmartBalance (regular, not light - it's not good for baking) or Grapeseed oil
6 mashed bananas (you can sub. 3/4 C of similar-consistency fruit/veggie, mashed or processed. Fresh zucchini or carrots work well)
4 C 100% whole wheat flour
2 tsp. baking soda
1 C chopped nuts, any kind (walnuts, almonds, pecan, peanuts, macadamia, etc. or mixed)
about 1 C oats
about 3/4 C wheat germ
add any but not too many of the following as you please: raisins, berries (but take out an equal amt. of the applesauce or they'll be too runny), dried berries, choc. chips/carob chips, diced apples (again remove some applesauce), cinnoman, ground cloves, nutmeg, shredded coconut, vanilla extract, almond extract, lemon zest, orange zest, and really anything you wish!

Add-in variations that have turned out good: Banana choc. chip w/ vanilla extract, Banana blueberry lemon, Apple cinnamon clove nutmeg, Cranberry orange, Banana zucchini coconut, apple carrot raisin.  All of these use the banana-applesauce base of the main recipe.  I won't bother listing my experiments that I had to eat all by myself so not to be wasteful (i.e. they turned out bad).

Mix it all together starting w/ sugar, applesauce and butter.  Then add mashed bananas, eggs, and mix again, then add dry ingredients.  Pour into muffin pans and bake at 350 degrees F for 15 min or until done.  Let stand for a few minutes.  I always use muffin liners but you can just as easily spray/grease the pan.  YEILD: AT LEAST 48 MUFFINS.