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.
We enjoyed a warm weekend in South Carolina camping in a cabin on Fort Jackson base with my parents. It was a lot of fun for our four children. Now it’s a chilly day in the mountains and we’re back to reality. Time for soup and more crock pot recipes.
Here’s what’s freezer cooking this week:
- Crock pot Cheese Tortellini Soup, old fashioned cornbread
- Crock pot French Dip Sub Sandwiches, carrots, veggie chips
- Fried Rice with steak, edamame
- Tuna Sandwiches, Crock Pot Mac and Cheese (recipe coming this week)
- Breakfast for dinner: Western Omelettes, turkey bacon, pumpkin pancakes
- Crockpot Southwest Chili with chips and cheese
- Crock pot Frozen beef tips with gravy mashed potatoes, spinach salad
Snacks and Desserts:
Time to bake three small pumpkins whole and puree for goodies this week. They may never make it to the freezer.
What are you baking and freezing this week?