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. Here’s what I’m thawing this week…
We rotate the same breakfast items each week:
- Freezer waffles with fresh/frozen seasonal fruit
- Homemade Crock pot yogurt with homemade granola
- Oatmeal with cranberries, walnuts and raw sugar
- Cheerios with bananas and milk
- Our own Back Yard eggs and quick bread like banana or zucchini (I’ve had to buy eggs lately because our chickens our on strike-molting same difference)
We rotate wraps, sandwiches and salads for lunch.
Dinner this week:
- Pesto Pizza with roasted freezer vegetables, salad
- Black bean nachos grande-from frozen black beans and corn (carried over from last week);
- Alfredo fettuccine with roasted freezer vegetables, salad
- Freezer Turkey Burgers, green beans and new potatoes
- BBQ ribs, beans, salad
- Frozen Chicken fajitas, freezer pintos and cheese
- Spaghetti (frozen) and frozen crock pot marinara sauce
Apple season is beginning in NC, which means the price drops. We’ll be having freezer apple crisp this week with the 5 pound bags on sale for 2.98 at Ingles. Stock up on two bags and make this freezer-friendly dessert. YUM!