Crock pot Bulgogi
Nearly every meal I prepare consists of foods I have cooked or baked in bulk and frozen. I thaw items in a plastic shoe box to prevent condensation dripping onto my shelves (I’ve learned from experience). Then I shop my freezer from my freezer inventory, to see what goodies I can thaw and serve to my family and others. I write these items down on a seven-day menu plan and post it on my refrigerator as a reminder to thaw my food 24 hours ahead of time. Typically right after the dishes are done, I check my menu plan and put new items into my thawing box and slash them off my freezer inventory.
We rotate the same breakfast items each week:
- Freezer waffles with fresh/frozen seasonal fruit or homemade syrup
- Homemade Crock pot yogurt with homemade granola
- Oatmeal with cranberries, walnuts and raw sugar
- Cheerios with bananas and milk
- Scrambled eggs and quick bread like banana or zucchini
We rotate leftovers, wraps, sandwiches and salads for lunch.
Take one guess what we’re planning this weekend? Believe it or not, our first cabin camping with my parents. A weekend lake front on a military base campground. We’ll keep you posted about the details and recipes 
Dinner this week:
- Crock Pot Ribs, baked potatoes
- Three Pizza Pie Kit with speedy sauce (freezing extra pizza for lunches), salad
- Black bean (freezer), brown rice and cheese quesadillas, carrots
- Meatball calzones, salad
- Grilled or Sauteed Chicken fajitas (shoebox fajita marinade), cheesy black beans, carrots
- Weekend Camping with Parents-Bringing crock pot bulgogi,freezer apple crisp, freezer Ranch Cheddar burgers, make ahead smore box
Couldn’t live without my freezer! I do it differently from you – I mostly cook big batches at mealtimes, serve some right away and freeze the rest in portions. So I cook from scratch maybe 1/3 of the time, the other 2/3 is frozen stuff I made earlier. I freeze all my leftovers – it gives me time to think what to do with them, otherwise they just sit in the fridge and go bad.
thank you to God be the glory, it sounds like you are an avid cook too