Weekly Menu 6/3-6/9

Pulled Beef with homemade balsamic glaze (you gotta try this!)

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.

We rotate the same breakfast items each week:

We rotate leftovers, wraps, sandwiches and salads for lunch.

As you can tell below, I’m stocking my freezer as I cook daily. Some times I double/triple a couple of items in a power cooking session. Most days I’d rather double my what I’m already cooking anyway and freeze extra. It’s the way I cook and freeze without having to spend six hours or an entire day freezer cooking for a month. This system works best for my busy lifestyle.

And now I’m even busier with all four plus their friends at the pool home everyday. I’m blessed to have plenty of time with them while I know I have a   healthy meal prepared in advance. We’re planning another camping trip and getting ready to go to the beach for vacation and you bet we’re taking our own healthy freezer meals! I’ll keep you posted.

Menu Tip: Even if I have a “night off” cooking event (such as parent’s night out) planned, I still plan seven days of dinner because you never know what can happen and I like to have a healthy option ready at a moment’s notice. It’s also great  for unexpected guests or nice to have different options. You can always work the extra meal into the following week :)
How do you plan your menu?




Leave a Reply