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
- Three Pie Pizza Kit, salad
- Turkey Noodle Soup
- No Boil Mexixan Manicotti, salad
- Roasted Pumpkin Sage Soup, Artisan bread with olive oil dipping sauce like Carrabbas
- Crock pot potato soup
- Tortellini Soup
- Bean and Corn Enchiladas using homemade tortillas and freezer enchilada sauce, pintos and cheese
I really thought the turkey brine was worth the effort. It was my first time trying this somewhat time consuming method, but it turned out so moist and delicious I would do it all over again.
Did you do any freezer cooking prior to Thanksgiving?