Grilled Asian Honey Chicken

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

• Crock pot Italian Beef, mashed potatoes (doubling, freezing extra) spinach salad
• Potato soup (from the freezer), cheese and crackers
• Grilled Cheese, Totellini soup (from the freezer)
• Eating with family, taking pumpkin dinner rolls, blackberry cobbler with ice-cream, homemade cheese ball and crackers, cookie cake for my son’s birthday (sharing recipe next week)
• Cheesesteak sandwiches, cheesy potato skins
• Asian Honey chicken, brown rice (doubling, freezing extra)
• Sandwiches