Pumpkin Chocolate Chip Muffins
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 or 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
- French Dip Sandwiches (leftover frozen Ranch Roast with au juice), salad
- Brunch Casserole and Cinnamon Scones, fruit (double and deliver to a friend in need)
- Chicken and Goat Cheese Chimichangas, chips, salad
- Asian Chicken and Fried brown Rice, edamame
- Southwest Chili and Cornbread
- Asian Glazed Tilapia and Wild Rice
- Delivering frozen Chicken and Spinach Enchiladas and brunch casserole to a friend with 3 children this week (please pray for her husband recovering from cancer surgery)
- Pumpkin Chocolate Chip muffins (doubling, freezing extra for lunch boxes)
What’s on your menu this week?
