My freezer is pretty bare right now, so this week I’ll be working on getting my freezer stocked with some food (and working on my Once a Month Mom Cook Off), so most of my meals are doubled up – one for the meal and one (or more) for the freezer. It’s how I do most of my freezer cooking. I don’t usually double up a meal everyday of the week, however, as I am this week. I am just getting a jump start on my freezer filling this week.
Usually, I double up meals for freeze only two or three days a week. Days that are not very busy, or I know I can pack the slow cooker with an extra meal, or if there is a big sale on an item. It only takes me a few extra minutes while everything is out for dinner to assemble an extra meal with the same ingredients. Then, for the other days of the week, I often use freezer meals from past weeks, or the slow cooker to get dinner on the table with a minimum of fuss. Everyone thinks I must spend all day in the kitchen, but the truth is I really only fully cook dinner a few days a week. My homemade freezer meals and slow cooker take care of the other days. It saves my sanity and schedule, let me tell ya!
Monday: after school band play practice/Waligazu
Bake plan: 3 loaves gluten free/dairy free bread (reg loaf, cinnamon swirl, 1 baked like buns for Thursday night) and pumpkin muffins
Easy Taco Bake (one for tonight/one to freeze), salad
Tuesday: middle school spring pictures/mom volunteer in elementary library/after school band play practice/piano lessons
Pizza (make 6 in the morning- 3 for dinner/3 to freeze), salad. Pack dinner for piano party with gf cupcakes from freezer.
Wednesday: after school band practice/little girl dance class
Thursday: Make pancake muffins/opening night of middle school play
Friday: Make banana pancakes for breakfast (freeze extra)
General Tso Chicken with pea pods and broccoli, rice