My baby girl turns 2 today!! I cannot believe it!
We are also rapidly approaching the arrival of Baby Girl numero cuatro, and this past weekend my wonderfully talented husband removed the sink from our utility room to make way for a deep freeze that I hope to get soon. So, my plan is to start making one freezer meal a week until our refrigerator freezer & new deep freeze are full. That way, when Baby comes, we will be all set for food.
This week we are wrapping up my daughter’s American Heritage Girls troop meeting and our CBS classes. It’s been fun but I’m ready for a little break.
Here’s what’s on our menu this week:
Family birthday dinner for Annabeth out with my parents
One Pan Cheesy Smoked Sausage Pasta Skillet with mixed greens (from the garden)
Sticky Crockpot Chicken: Shred & use to make 2-9×13 Chicken-Black Bean Enchiladas (1 for dinner, 1 to freeze) w/ lettuce, tomatoes, & sour cream
Do you make freezer meals? I admit that with the exception of a few times when I doubled a recipe to freeze, I have never made freezer meals. But my sweet friend Sarah and I had a freezer meal cooking session a few months ago where we each made 4 meals and doubled them so we each left with 8 freezer meals!! What a blessing for a Mama because we all know there are days when cooking is the last thing we want to do.
For more freezer meal recipes, follow my Freezer Meals board on Pinterest.
For these & more recipes for your meal plan, follow my Menu Plan board on Pinterest!
And now for your weekly meal planning tip…
When you sit down to make your menu for the week, do not consult your stomach. While you may have a craving for steak, if you don’t have any steaks in the freezer or if steaks are not on sale this week at your local grocery store, then you will be spending a lot of money to satisfy your craving. Instead, consult what you do have on hand & current grocery ads.
On Saturdays, I like to take inventory of what’s in the refrigerator and freezer as well as the pantry. With that list, I sit down and write out a meal plan based on the ingredients I have that I need to use up, especially fresh produce that will quickly spoil. Then, I jot down additional ingredients I’ll need on my grocery list.
Then, I will check my local grocery store ads to see what meat and produce are on sale that week to make the rest of my menu for the week.
The benefits of consulting your store ads and your on-hand foods:
- not wasting $ on food you can buy later when it’s on sale
- not wasting food by letting it spoil
- being a good steward of what you have (money & food)
What’s on your meal plan for the week?
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