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…
- Sour cream pancakes, spinach and cheese omelettes
- Grilled Asian Honey Sesame chicken, brown rice (freezing extra)
- Southwest tri-tip on the grill topped with local chipotle goat cheese, grilled vegetables, flatbread
- Frozen red beans, rice, sausage (recipe coming soon), cornbread
- Pizza mini-muffins (freezing extra), greek salad
- Southwest Chicken tacos, pico de gallo, salad with goat cheese
- Foccacia sandwiches made from 5-minute Artisan dough, tortilla chips and pico de gallo
Jackie,
What a fun blog design…super cute and a terrific mission, very original. So glad we met at the conference and thrilled to find another writer in the Asheville area!