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…
- Grilled Italian Chicken with zucchini, squash, onion and red pepper over frozen penne pasta, watermelon, homemade bread
- Pinto beans in the crock pot (freezing extra for future meals) brown rice (freeze extra), cottage cheese and tomatoes, homemade bread
- Chicken braid made with grilled convenience chicken, twice baked potatoes, frozen green beans from last Fall, watermelon
- Cheesesteak sandwiches with peppers and onions, frozen sweet potatoes
- Bean and rice burritos with frozen enchilda sauce, frozen pinto beans and rice)
- Meatball subs made with Italian meatballs, salad
Freezer Cooking or making ahead these items:
This menu is linked to Menu Plan Monday