Taco Beef Tostadas

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

• Baked Potato Soup, Turkey Pesto Panini on Artisan Bread
• Asian Meatballs (new freezer class recipe) over brown rice (from the freezer), edamame
• Chicken Ranch Pizza using frozen convenience chicken, no-rise 3 pizza pie kit crust plus speedy sauce
• Crock pot Southwest Chili (from the freezer), Cornbread
• Chicken Noodle Soup (from the freezer), grilled cheese on Artisan Bread

• Taco Beef Tostadas, (tripling taco meat), freezing extra) Pico de gallo, carrots, cheesy black beans
• Asian Chicken Kabobs  (frozen Asian Chicken) with zucchini and squash over wild rice