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). I shop my freezer from my freezer inventory, to see what goodies I can thaw and serve to my family. 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…
- Chicken Fajitas, grilled zucchini and onions
- Parmesan chicken over frozen whole wheat penne, frozen crockpot marinara
- Taco Pizza, frozen pintos with a touch of hot sauce
- manicotti, frozen green beans (last one from last fall), garlic bread
- Chicken braid, frozen peas, frozen sweet potaotoes
- Buttermilk pancakes (doubling and freezing extra), local sausage, our backyard eggs from our chicken project, fruit