Meal Planning: Going to Fill My Freezer


This past week I reduced my grocery spending and relied on what was in our pantry, frig, and freezer. It was nice to see some clean surfaces as we used up some things that had been lingering too long, especially in the freezer. It was a nice break.

My sweet husband calls on his way home from work each day to ask what I need, he almost didn’t know what to do when my answer was always, “nothing.”

This month just so happens to be frozen food month. And while the grocery store had an interesting deal this past weekend (Buy $25, get $10 back), nothing looked appealing. I know from experience that “tv dinners” look and taste better on the package than they do in real life.

Instead, I’m going to spend the next few weeks planning (and blogging) about “once a month cooking.” You may have followed me last summer when I filled the freezer as part of my nesting/preparation for FishBaby. Then the kids complained that they didn’t like everything I made. Then we moved. Then there was the Terrible Freezer Debacle. And quite honestly, I have been afraid to go there again.

But, the recent past aside, I know that having a few (or many) premade dinners ready to go saves me time, money, and sanity. So, I’m off on an adventure to fill the freezer — with food my kids will happily eat. I’m going to do it in stages and build a frozen stockpile, rather than try to do it all in 2-3 days time. I just don’t have it in me for that. (If you want to make sure you follow all those posts, subscribe to my posts in the sidebar.)

This week, part of my meal planning and preparation includes:
- quizzing my family on their likes and dislikes (again) so I can make a plan that works
- purchasing a freezer alarm
- making a ginormous batch of pasta sauce (Come back Thursday for the recipe and a pasta-themed URS)

And here are our meals for the week:

Regular Breakfast schedule

Lunches
PB&J, Fruit Salad
Tuna Sandwiches, Veggies and Dip
Chicken Salad Sandwiches, oranges
Pasta Salad
Leftovers
Snacky Lunch
Burritos

Dinners
Beef Enchiladas, Refried Beans, Mexican Rice, Salad
Pasta with Red Sauce and Meatballs, Steamed Broccoli, Foccaccia
Roasted Chicken, Steamed Vegetables, Garlic Butter Potatoes
Taco Bowls: Seasoned Meat, Beans, Rice, Lettuce, Cheese, and other toppings
Pasilla Eggs and Home Fries, Green Salad
Homemade Pizza
Chef’s Choice

For more meal planning inspirtion, visit I’m an Organizing Junkie every Monday.

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Comments

  1. Katie @ goodLife {eats} says:

    I love these freezer tips from Real Simple.

    http://www.realsimple.com/food-recipes/shopping-storing/freezing/freezer-fundamentals-10000001012301/index.html

    I think the most important thing to preserving flavor is to freeze assembled dishes, not freeze already cooked dishes because then you thaw it and cook it again and it just doesn’t taste good.

  2. FishMama says:

    Katie, I totally agree. Thanks for the link. I’ll be checking it out.

  3. I look forward to seeing what you cook. I’m working on using up the old stuff in the freezer so I can have room to fill it with meals before our second child arrives this summer.

  4. I think I just might make your favorite lasagne today. I made it a couple weeks ago and it was sooooo good. Have you tried freezing it before? I might try that.

  5. Michele says:

    If you’ve never seen it, I highly recommend the cookbook Fix, Freeze, Feast. It’s available at Amazon (and also the library) and I bought it after another blogger recommended it. AMAZING recipes, I’ve tried probably half of them and there have only been two that I were just average. The rest were great. The recipes use Costco size packages of meat, so you’re normally making three or four entrees of the same recipe which makes it really fast. I can make about 20 meals in about two hours using these recipes. They freeze well, defrost even better. YUM!

    Michele@Philoxenos

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