French Dips Subs
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:
- Crock pot French Dip Subs, salad and quicker baked potatoes
- Breakfast for dinner: freezer waffles, fruit, fried eggs, turkey bacon
- Crock pot orange chicken, frozen brown rice, salad
- Frozen crock pot chili over chips with cheese, leftover salad
- Frozen Pasta fagioli soup, grilled cheese sandwiches
- No boil cheesy lasagna, salad, Artisan bread
- Crock pot Shredded beef fajitas, pico de gallo, cheesy black beans
We’re diving into our freezer cooking classes again this year. Our menu is no boil cheesy lasagna, fire roasted pulled chicken sandwiches and whole wheat chocolate chip cookies. Expect a post with our results and recipes very soon. Hope your week is blessed with lots of freezer cooking.
Are you doing any freezer cooking this week?