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 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…
- Asian Chicken, stir-fry zuchinni and squash with onions, sesame noodles using frozen pasta
- Frozen black Beans over tostadas, pico de gallo, tortilla chips, salad (15 minute meal)
- Beef Kabobs with zuchinni, squash, onions, red pepper
- Freezer Chicken Parmesan with freezer crockpot sauce, frozen spaghtetti, salad (15 minute meal)
- Cheesesteak sandwiches (new recipe coming this week) zucchini fries, rosemary new potatoes
- Meatball Pizza (new recipe coming this week), salad
- Hebrew National Hotdogs, peppers and onions, zucchini fries, rosemary new potatoes
Make ahead:
Freezer Waffles and Granola for breakfast, brownies for dessert, zucchini bread for bake sale
Have you noticed I’m incorporating a lot of zucchini in the meal plan this week? I’m abundantly blessed with 23 to be exact? Got any zucchini ideas for me?