Weekly Menu 3/26-4/1

 

No Boil Cheese Manicotti

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:

Snacks/Treats: double batches of both to freeze

**It’s going to be a busy week cooking. We’re having a youth breakfast for 75. It’s going to be a pancake/waffle bar with all the fixings. Look for the upcoming post with pictures and plenty of ideas for your next party. It’s also a Carolina Kitchen day on Tuesday. Four recipe links with video coming soon. I can’t tell you which recipes, yet because I’m still on the fence.
Hope your week is blessed and full of freezer cooking for your family, friends and the needy. I’ve got some exciting posts sharing new ideas with you!
What’s cooking in your kitchen this week?

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