Weekly Menu 2/13-2/19

Artisan Bread (baking 4 loaves at a time)

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:

We rotate leftovers, wraps, sandwiches and salads for lunch.
Dinner this week:

Lunch box Snacks/Treats:

Freezer whole wheat chewy chocolate chip cookies

It looks like a whole lot of home cooking this week, but it’s not. The Artisan dough in a shoebox makes so many items easily.  I’ll have two boxes in my fridge for the extra cinnamon rolls I’m sending to school. Check out my Artisan Dough 101 post for an intro to this wonderful dough I mix in a shoebox and see the variety of items I’m making. Three of my casseroles are “no cook” before I bake them, so they prep easily.

What are you doubling and freezing this week?

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