Well, friends, I got back in the saddle with freezer cooking after a long (early pregnancy nausea-induced) hiatus, and it feels so good to have some meals in the freezer!
It was a perfect storm for freezer cooking. Ground turkey was on super-sale last week ($5 for a 3 pound package) and I had already gotten ingredients to make a few other freezer meals. In the past two weeks I prepped and froze:
- Chicken Tetrazzini
- Ground Venison (from my hunter hubby)
- Pumpkin Puree
- Whole Wheat Quick Mix
- Pumpkin French Toast Bake
- 2 pans of Homemade Mac & Cheese
- Meatballs
- Pre-cooked ground turkey to use in soups, tacos, and casseroles
If you noticed I was quiet last week, the flurry of activity in my kitchen was a big part of the reason why. That, and my crazy schedule between doctor appointments (20-week check and ultrasound on 2 separate days), Christmas shopping (including Operation Christmas Child), normal responsibilities, and birthday fun kept me very busy!
This week will also be full, between groceries, Bible Study, and MOPs. But at least I should be home all day Wednesday and Friday to accomplish things. With Thanksgiving coming up, I already have an impressive to-do list!
This Week's Menu Plan: 11/17-11/23
Monday: Crock Pot Pork Chops & Apples, Rice, Green Beans
Tuesday: Meatball Sandwiches, Cauliflower
Wednesday: White Bean Chicken Chili, Tortilla Chips
Thursday: Hot Dogs, Mac & Cheese, Broccoli
Friday: Crock Pot Beef Stew (with Venison), Quick Mix Biscuits
Saturday: Chicken Tetrazzini, Green Beans
Sunday: Leftovers
Last Week's Post:
This week, stay tuned for a special announcement (of the baby gender variety) and my favorite recipes and tips for cooking venison.
What's on your agenda this week? Have a great one!
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