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. Here’s what I’m thawing this week…

We rotate the same breakfast items each week:

• Freezer waffles with fresh/frozen seasonal fruit
• 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

Dinners this week:

• honey Glazed Chicken (from a freezer swap), green beans, twice baked potatoes
• Fried Rice, designated leftover frozen asian chicken
• Chicken pesto bacon sub (new freezer recipe) making extra for the freezer, carrots
• pumpkin pancakes using fresh frozen pumpkin (doubling and freezing), fried eggs, bacon (making extra for b’fast wraps), crock pot apple butter (new recipe coming soon)
• Grilled Italian chicken (pictured above), naan, salad
• Breakfast freezer wraps, fruit
• Turkey subs, carrots
• Black bean tostadas using frozen beans, carrots, tortilla chips