Weekly Menu 3/13-3/19

Nearly every meal I prepare consists of foods I have doubled 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 to see what goodies I can thaw and serve to my family. 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 dinner, I will glance at my menu plan and put new items into my thawing box. Here’s what I’m thawing this week…

• Grilled Asian Honey Chicken doubled (leftovers cut into convenience chicken), Brown fried Rice, Fruit
• Grilled Talipia, twice baked potatoes, salad
• Italian Sticky Turkey (thawing a whole turkey in a trashbag to make room for local beef), green beans, macaroni and cheese
• Turkey leftovers used in enchiladas (probably freeze 2) 
• Turkey Panani Sandwiches, cheesy potato skins
• Lasagna (also from the freezer-no link yet), leftover green beans
• Parmesan Chicken (new recipe for the freezer), whole wheat spaghetti, salad
• Homemade cinnamon rolls using Artisan canola oil dough

Weekly Menu 3/6-3/12

Nearly every meal I prepare consists of foods I’ve doubled 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 inventory sheet to see what goodies I can thaw and serve to my family. 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 dinner, I will glance at my menu plan and put new items into my thawing box. Here’s what I’m thawing this week…

• Grilled hamburgerson homemade sandwich thins (I’m making a new batch, docked with oatmeal on top) , hashbrowns, salad
• Grilled Chicken, salad, baked potatoes (I have 50# of chicken coming this week. My plan is to marinate some, grill some for convenience chicken and make some mozzarella chicken roll ups. I’ll post the recipes when I get it done).
• Black bean casserole for mission meal, salad
• Spaghetti and meatballs, salad, garlic breadstick from olive oil dough brushed with Carrabbas olive oil sauce
• Breakfast bar for dinner-sour cream pancakes-double batch for the freezer, turkey bacon, strawberries, scrambled eggs
• grilled hotdogs (yes, store-bought Hebrew National-I stock up when they are BOGOF) on homemade hotdog buns using olive oil dough, peppers and onions, tortilla chips, pico de gallo
• Whole wheat chocolate chip cookies

What’s on your menu?

Weekly Menu 2/27-3/5

What’s Thawing?   

Nearly every meal I prepare consists of foods I have doubled 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 to see what goodies I can thaw and serve to my family. 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 dinner, I will glance at my menu plan and put new items into my thawing box. Here’s what I’m thawing this week…

• Chicken, black beans and corn quesadillas (made with convenience chicken)
• Grilled Hamburgers on homemade sandwich thins, tortilla chips, pico de gallo, carrots sticks
• Italian Beef Sandwiches on homemade sub rolls, potato skins
• Chicken Braid (made with convenience chicken and brioche dough (artisan dough)-new post), twice baked potatoes-(new post this week), salad
• Nachos Grande, carrot sticks
• Pizza on Artisan flatbread, salad
• Chicken and spinach enchiladas (made with convenience chicken), frozen veges

Weekly Menu Plan 2/20-2/26

What’s Thawing?   

Nearly every meal I prepare consists of foods I have doubled 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 to see what goodies I can thaw and serve to my family. 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 dinner, I will glance at my menu plan and put new items into my thawing box. Here’s what I’m thawing this week…

• Greek Chicken wraps made with shredded convenience chicken, carrot sticks
• Black bean casserole, salad
• Italian Meatballs, mashed potatoes, green beans, Vermont Cheddar Bread made with Artisan Dough
• Grilled Talipia (if the weather’s still nice), homemade tator tots with leftover mashed potatoes-which I didn’t get around to last week b/c of sick kiddos, leftover green beans
• Stuffed Shells (I’ll try to post this freezer recipe- I made 2 casseroles two weeks ago)
• 5 minute Tacos, corn
• Chicken and Spinach Enchiladas (new freezer recipe with convenience chicken plus broth), salad
• Chicken Salad Croissants (salad made with convenience chicken and croissants made with brioche Artisan dough frozen last week-I’ll post this too), carrots, fruit

Honestly, I shop my freezer more than the grocery store. I check out my freezer inventory and see what’s for dinner. I write down the main entree on my meal plan and see what fruit and/or vegetables I have or need to buy for the week. I also buy milk and some dairy if needed, but I’m stocked up on cheese for freezer cooking casseroles. I plan a dessert of some sort, like brownies, cookies or granola bars for the kid’s lunch boxes. Sometimes, I splurge and make a pie or cake. I think I’m going to make a Tollhouse Cookie Pie this week and attempt a banana split smoothie since I found some leftover crushed pinapple in the freezer–you’ll find out later.

The last one in our four pack has the stomach bug, which is good and bad. We’re praying we are done with this. Have a blessed week!!

Weekly Menu Plan 2/13-2/19

 

What’s Thawing?   

Nearly every meal I prepare consists of foods I have doubled 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 to see what goodies I can thaw and serve to my family. 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 dinner, I will glance at my menu plan and put new items into my thawing box. Here is what I’m thawing this week…

• Chicken Braid made with convenience chicken, frozen vegetables, macaroni and cheese(I always make a whole pound of macaroni noodles and freeze the other half for later-how about the weekend?) AND yes, this is Valentine’s Day and love is in the air-I have brioche dough rising-from the Arisan cookbook-homemade doughnuts for the kiddos and fantansy fudge for my husband-I make it once a year! I think fundge can be frozen and I’m going to try it since there is so much of it.

Happy Valentine’s Day. ¹⁶ From his abundance we have all received one gracious blessing after another. (John 1:16, NLT) May we love others because He first loved us!

• Potato soup and Artisan Bread (I may not be able to handle soup if the week continues to be in the 60’s-:)
• Maybe GRILLED hamburgers, homemade tator tots (new recipe)
• Maybe GRILLED Chicken Fajitas (marinated in the freezer), chips and salsa
• Cinnamon bread for breakfast (I need to post this-I make from the Olive Oil Artisan Dough too)

I’m going out of town on Friday for a writer’s conference so I’m thawing these items for the family to have a variety. Of course, Dad will take them to Chick-fil-A, too. Please say a small prayer of strength and endurance for my husband while I’m away. I’m blessed to have him.

• Thin crust pizza
• Meatball Calzones
• hotdogs and macaroni (We like the Hebrew National; I stock up and put them in the freezer when they are BOGOF)

My youngest son turned three this week and the baby is still doing her best trying to crawl. When she has a desire to move forward, she gets into the rocking motion and then belly flops. Poor baby!

More ideas on Laura’s Menu Plan Monday. How did your freezer cooking go this past week?

Weekly Menu Plan 2/7-2/12

What’s Thawing?   

Nearly every meal I prepare consists of foods I have doubled 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 to see what goodies I can thaw and serve to my family. 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 dinner, I will glance at my menu plan and put new items into my thawing box. Here is what I’m thawing this week…

• Bottom Round Roast for Italian Beef Sliders (recipe coming soon)
• Pizza Sauce and convenience chicken for Homemade Pizza
• Talipia, frozen vegetables, fruit, Vermont Cheese Artisan Bread
• Black Bean casserole (made in freezer cooking class), tortilla chips, salsa, salad
• Sloppy joe sliders (new recipe coming soon)-mix and buns in freezer, fruit, salad, carrots
• Lasagna, salad, Vermont Cheese Bread

Weekly Menu Plan 1/31- 2/6

 

Another week gone with the wind. My two year-old, nearly three, wanted me to paint his face like a clown. We had a good laugh and I got some baking done on Friday. I can’t wait to share my homemade sandwich thins. I also surprised my family with brownie kabobs made from my naughty or nice brownies (recipes coming this upcoming week).

Taste and see that the Lord is Good. Psalm 34:8 

Monday-Asian Steak with guiltless alfredo noodles, frozen veges and fresh pineapple

Tuesday-Sticky chicken, sweet potato, tossed salad, Artisan bread

Wednesday-Taco Salad

Thursday-Chicken Flatbread Pizza, tossed salad

Friday-PNO-kiddos eat sandwiches and it’s a mommy/daddy break-my friend just told me no PNO at church this week-quick… think of a meal.-Breakfast bar: cinnamon scones, eggs, fruit, turkey bacon

Saturday-lunch-minestrone-from my freezer too, but no link yet:( soup, grilled cheese sandwiches, fruit

dinner-Caleb and I are on our own-we’ll eat something;)

Sunday-lunch-spaghetti and meatballs in the crockpot, tossed salad, Artisan Bread

Snacks and freezer cooking to do’s: pumpkin chocolate chip bread, new homemade marinara sauce for Sunday’s lunch

Weekly Menu 1/23-1/29

I just got back from an amazing writer’s conference. It was my very first writer’s conference sponsored by christiandevotions.us (wonderful place for personal devotions).  There is an awesome youth conference this summer I will be sharing more about. But I wanted to give you a heads up about it and allow you to check out Devofest as you begin to think about things your kids will do this summer. The BEST part about this conference is spending time with your child. You pay your way and your child stays for free at Ridgecrest, NC.

What a memorable way to spend a summer bonding with your child. I am a big advocate for spending “special” time with children individually. I have Carissa in mind as I plan for this conference. Ages 7-17 are welcome. She is 10 now and eagerly experimenting with her gifts from God. Check out the site as more details are to come!

My weekly menu plan is a lot of freezer food, as usual. Don’t forget about my freezer cooking class beginning on January 27 at Biltmore this week. I would love to meet some of you. I’ll have some great cookbook giveaways, as well as other fun items.

Sunday-lunch-sandwiches, dinner-out to eat

Monday-Asian chicken skewers, stir-fry veges, sesame noodles

Tuesday-Meatball calzones (recipe coming this week)

Wednesday-Shrimp fried rice (recipe coming this week), thai soup

Thursday-hamburgers on homemade buns using Artisan dough, sweet potatoes, salad

Friday-Chicken enchiladas and/or spinach enchiladas (plan to freeze if I make the spinach ones too)

Saturday-Crystal’s hamburger vegetable soup, Artisan bread

I just love the versatility of the artisan dough that I mix in a clear shoebox in 5 minutes. There is no rising or punching down. Do try it!

Weekly Menu 1/16-1/22

Snow, snow, snow and more snow. We still have plenty of it and the kids finally made it to school on Friday, after a 3 hour delay. Actually, only this snow bunny above made it. My oldest son looks like he’s either had an allergy attack or pink eye and his right eye didn’t look well enough to attend for three hours.

Needless to say, my menu plan this week has been different. We ate nearly every meal at home and I felt like I was running a diner.

I did manage to get out one morning and I ran through the drive thru and grabbed the kiddos a biscuit from McDonalds and boy was this a treat. My kids were hugging me like it was the greatest thing on earth. Does this say something about my cooking? Hmmm.

I’ve got a few items from last week’s menu we didn’t eat, so they are duplicated.

Sunday-lunch-leftover taco pizza (recipe coming soon)
dinner-homemade vegetable soup and cornbread

Monday-Balsalmic Talipa, brown rice and tomatoes, steamed carrots with maple syrup

Tuesday-Black bean, corn and cheese quesadillas, pico de gallo, tortilla chips and pears

Wednesday-Manicotti from the freezer, green beans, tossed salad, breadsticks

Thursday-Breakfast bar and fresh fruit

Friday-Taco Salad using freezer taco meat

Saturday-Kiddos and Daddy eating out-I’m attending a writer’s conference 🙂

Weekly Menu Planner is a Lifesaver

Here is what my lifesaver looks like. It’s a weekly dinner plan for my family. I plan 7 dinner meals a week and make note of activities going on during the week. If it’s a day we need to leave by 6 p.m., this is a quick meal night (definitely a freezer meal or little hands-on cooking like breakfast bar). I use this inexpensive planner ($2 magnetic 52 page weekly magnetic calendar from a craft store) all year.

After dinner and I am finished packing leftovers for lunch, I glance at my calendar to see what needs to be thawed in my plastic shoebox for the next meal.

I often set out my crockpot or cans of beans, tomatoes, etc. to remind myself in the morning. I am human and I do forget to thaw out foods for the next day! In that case, I thaw my quart bags in cold water, depending upon what the item is. Sometimes, I can leave the item on the counter for 2 hours or thaw it in the microwave on 50% power. However, the best method is to allow 24 hours thawing time in the fridge. Or I will switch out meals if necessary. That is why this calendar is so handy.

It also has a notes section at the bottom. I write down a weekly dessert I’m going to make or items I’m serving as snacks during the week. Examples are brownies, cookies, popcorn, cheese and crackers, etc.

Have you ever tried to use a calendar or planner for meals? A separate calendar is the best method and I love the magnetic feature because I never lose it. This is a great new year’s gift to yourself!