Southwest Steak
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:
- Beef Crock pot Short Ribs over egg noodles, frozen green beans, frozen cornbread
- Grilled Chicken fajitas with peppers and onions (doubling chicken, freezing extra), black bean soup using frozen black beans
- Pumpkin Scones, local sausage, fried eggs, frozen homemade applesauce
- Chicken Pizza with shredded convenience chicken and crock pot marinara, salad
- Southwest Steak using freezer rub, Spinach salad, naan, twice baked potatoes
- Fettuccine Alfredo (doubling noodles and sauce, freezing extra) Frozen Italian Vegetables, naan
- Crock pot tortilla soup (doubling, freezing extra), cornbread
My power cooking sessions this week:
homemade syrup
- Naan with 5-minute shoe box Artisan Dough
- Freezer waffles and homemade syrup
- frozen smoothies for lunch boxes
- roasted, pureed pumpkin for scones