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
We rotate leftovers, wraps, sandwiches and salads for lunch.
Dinner this week:
- Asian Honey Sesame Grilled Convenience Chicken with brown fried rice, green beans
- Crock pot balsalmic pork tenderloin (new recipe)
- Steak and Cheese Subs, crock pot baked potatoes
- Cookout with relatives (taking brownies)
- Potluck (taking tortellini soup, corn bread)
- Grilled Southwest Chicken soft tacos-making extra for grilled convenience chicken
- Crock pot Chicken Tortilla soup with grilled convenience chicken
I love freezer cooking because it saves me time and money. I’m grateful to eat whole foods which glorify God.
Are you freezer cooking this week? Join us for Gratituesday at Heavenly Homemakers!
Whole foods snacks: double batch of brownies, granola bars and stove-top popcorn
This is linked to Menu Plan Monday
