Weekly Menu 7/16-7/22

No bake 5-ingredient granola bars 

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 almost daily. Some times I double/triple a couple of items in a power cooking session. Most days I’d rather double what I’m already cooking for dinner 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 with four children and a husband at home during the summer.

Dinner:

Snack/Dessert

No bake 5-ingredient granola bars, yogurt parfaits

Happy Monday! Our kids are finally well and my two-year-old is doing much better from her tonsillectomy. We should have had a fender bender Friday, but I said a prayer early in the morning and an angel kept our Suburban from denting another car with my kiddos in it. It was a true miracle from God and I’m so grateful he prompted me to say a mother’s prayer of protection for my family.

After a week of hardly any sun, it’s shining brightly again. I feel a camping post coming soon since we’ll be roasting smores this week. Are you enjoying your summer with less kitchen stress and plenty of family fun?

Come back on Tuesday, I have a gift for all of my readers!

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