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:
PB&J, Fruit Salad
Tuna Sandwiches, Veggies and Dip
Chicken Salad Sandwiches, oranges
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
For more meal planning inspirtion, visit I’m an Organizing Junkie every Monday.