Menu Plan 10/24-10/30

Hubby was camping with our oldest son, so the rest of us went to 2 fall festivals. Caleb rode his first horse with sissy. A friend invited us to her church for potluck last night so I had a night off from cooking.

I’ve had very few weeks of sticking to the menu plan, but that’s what’s so glorious about having one. You can switich it up how ever you want because you have a PLAN.  Here’s what we’ll be eating for dinner this week.

Sun-PNO (parent’s night out for us and kids eat in) grilled cheese and soup

Mon-Double recipe pinto beans, sweet potatoes, fresh spinach, cornbread (freeze leftover cornbread for Saturday)

I’ll be sharing how to make dried beans and freeze for items, like chili or burritos. I’m making southwest burritos during freezer cooking class on Thursday so these pinto beans will be converted into refried beans, which I’ll share.

Tues-Chicken Enchiladas  and apple crisp (from the freezer) to take to potluck-another night off from cooking :)

Wed-Cowboy Chicken quesadillas from

Thurs-Spaghetti with freezer sauce, garlic bread, salad

Fri-Grilled Homemade Pizza (I may change my mind since I’ve eaten pizza twice at church this past weekend; we shall see)

Saturday-Double recipe Turkey chili and leftover cornbread from Mon. (freeze extra chili for another night)

Snacks: Apple Muffins from  smoothies, popcorn, homemade trail mix with pretzels, goldfish and chocolate chips

How to Freeze Cookie Dough Balls

cookie dough balls

I like to double my chocolate chip cookie dough and freeze a portion for fresh cookies whenever we want. It’s great to have on hand for the kid’s lunches.
Sometimes I will bake extra cookies and freeze the baked cookies to keep them fresh for a while. This is a great way to keep them fresh for lunches for a week or two.


Other times, I will measure out the cookie dough with my stainless steel scoop and put as many as I can cookie sheet. This goes straight into my freezer for about two hours or overnight until they are solid. Then I pop them into a freezer bag with the temperature on the bag and the number of minutes to bake just in case hubby gets a craving or unexpected company comes and we need a sweet treat. One time, we baked a batch when we found out about a birthday. Then we put the cooled cookies into a pretty tin with a ribbon and gave it as a birthday present. Whew, saved by freezer cooking.


Either method works well to keep the cookies fresh. Plus it allows you to have preservative free cookies fresh from the oven anytime. It’s worth it to have extra butter and chocolate chips on hand to make a double batch to freeze!

Whole Wheat Chocolate Chip Cookies (double batch recipe)


  • 2 cups sugar (I use demarara)
  • 2 cups firmly packed brown sugar
  • 4 sticks butter, softened (defrost in microwave for 15-30 seconds)
  • 4 eggs
  • 2 tsp. baking soda
  • 2 tsp. salt
  • 6 cups white whole wheat flour (I like King Arthur white whole wheat or sub half with unbleached all-purpose)
  • 4 tsp. vanilla
  • 2 cups high quality semi-sweet chocolate chips (I like Ghirardelli)


Cream 4 sticks butter with 2 cups white sugar and 2 cups brown sugar. Add 4 eggs. Add dry ingredients and mix until combined. Add 4 tsp. vanilla and mix in chocolate chips.  Drop by rounded teaspoonfuls onto baking sheet about 2 inches apart.  Bake at 375 for 10-12 minutes. Cool one minute and remove from baking sheet and completely cool on wire racks. Or flash freeze cookie dough balls and freeze in a labeled gallon size bag: Bake 375 for 12-14 minutes.

Which freezing method works for you? Baked or unbaked cookie dough balls?