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, sandwiches, salads and wraps for lunch.
Dinner this week:
- Freezer Korean Beef Lettuce Wraps, Baked Egg rolls
- Homemade corndogs, baked fries
- Freezer Turkey Cheeseburgers, leftover fries
- Crock pot Rosemary Sticky Chicken, mashed potatoes, asparagus, whole wheat butterhorn rolls
- Three pie pizza kit with speedy sauce and DIY cheesy breadsticks like Pizza Hut, salad
- Rachel Ray’s Chicken lomein, leftover egg rolls
- leftovers or out to eat
I’ve been trying about two new recipes a week. Since I like to cook the whole foods way and freeze, I always try to have leftovers or par freeze for the future. It’s a fun experiment in my kitchen. Kids are out for
winter spring break and we’ll be eating lots at home. I’m sure I’ll have a few more items to make and freeze during the week.
I hope you have a blessed week preparing for Easter. What are you eating this week?