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 syrup
- 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:
- Potato Soup (reheated in the crock pot during church), turkey wraps
- Chicken Fajitas, pintos and cheese
- Taco Salad at the Women’s Shelter (our monthly mission through MOAM), our family will eat the same (using frozen convenience taco meat)
- Pasta Alfredo (frozen alfredo sauce), frozen pasta and Italian vegetables
- Chicken Gyros, Greek salad with homemade Greek Dressing
- Fried Eggs, Fruit, Sausage and Biscuits (healthier biscuits reheated)
- Homemade Brownies, Granola Bars, Birthday Cookie for my 4-year-old’s birthday (recipe coming soon)
What’s on you doubling and freezing this week?