Weekly Menu

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:

We rotate leftovers, wraps, sandwiches and salads for lunch.
Dinners this week:
saltines, water, saltines, more water, more saltines, more water. I’ve been ran over by a freight train called strep and that’s why I’m late posting a menu. Menu? What menu this week? I can’t fathom eating a meal more than four saltines and water, but dinner must go on. Hopefully, I’ll be able to get something on the table with the help my maxed out freezer. We did a freezer swap this weekend which I’ll share about later when I’m up to standard.
Dinner must go on!

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