Meal planning and freezer cooking work together to make meal times easier.
The month is half over this week. Where did it go? Amazing. Dinnertimes have been so incredibly easy (most nights) with a freezer full of meals and a meal plan all-ready to go. The rest of my days have been chaotic, so it’s nice to have something steady to rely on. Good dinnertimes are right up my alley!
Last week things got a little jumbled last week from the original plan, due to Chicken Teriyaki not thawing in time. But we mostly just moved things around. I worked Summer Rolls into the plan to use up the leftover Chicken and we bumped the pasta bar to this week instead. Works for me.
As for this week, I’ve made a couple changes because of what we do or don’t have already in the fridge and freezer. Trying to be mindful of not overspending. I don’t have chicken for the planned Chicken Parmesan and don’t feel like going shopping again just for a little tradition. So, I’m going to sub in some Fish Tacos instead which are pretty fun for us anyway.
Here’s the plan for this week:
Spaghetti and Meatballs with Vegetable Marinara Sauce, Salad, Easy Garlic Breadsticks
Herb-Crusted Pork Roast, Rice, Veg
Fish Tacos, No Bake Cheesecake (Valentine’s Day!)
Soup Night, Good Bread
Date Night – quesadillas, veggies and fruit
Pizza Night, ChiChi’s Salad
Beans and Rice, Chips, Salsa