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
- 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
Dinner this week:
- Pasta Fgioli Soup, Homemade crescent rolls
- White Chicken Chili, cornbread, salad
- Husband’s birthday dinner: Chicken Enchiladas from crocked Sticky Chicken, Mexican Lasagna, Mexican rice, pintos and cheese, homemade fantasy fudge, Homemade Cheesecake
- Crock pot Bulgogi {Korean Beef}, kimchi, rice
- Freezer Black Bean Burgers, baked potato skins
- Crock pot Beef Tips with mushroom gravy, freezer mashed potatoes, sugar snap peas