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
- Scrambled eggs and quick bread like banana or zucchini
We rotate leftovers, wraps, sandwiches and salads for lunch.
Dinner this week:
- Chicken enchiladas-chicken leftovers from Italian sticky chicken (I know it’s been on my menu plan for 3 weeks and I WILL make them this week), salad
- Grilled Italian Chicken (freezing grilled convenience chicken), sweet potatoes, garlic butter naan, salad
- Crock pot steak fajitas (new recipe-doubling, freezing extra)
- Cheese tortellini soup (doubling-freezing extra), cornbread
- Biscuits (doubling freezing extra), applesauce, turkey bacon, fried eggs
- No rise whole wheat chicken pizza-using grilled convenience Italian chicken (doubling freezing extra for quick lunches)
- Nachos Grande made with frozen leftover southwest chili
Snacks: banana bread, granola bars, popcorn
Do you notice how I double and freeze almost everything so I’m not cooking twice? I’m always stocking my freezer inventory with nearly every meal. This way I don’t have to do a HUGE cooking day.
This is linked to menu plan Monday.
What’s your method of freezer cooking?