Monday, March 4, 2013

Menu Plan Week 9--From The Freezer

I know I have been really quiet around here from quite some time.   It's just been crazy, hectic, busy, sickly times around here and a lot of balls got dropped along the way.   Well, ok...all of the balls got dropped along the way.   It feels like the whole month of February was one big flop around here, but I'm not going to worry about that.   I'm picking up and moving on.

A big part of moving on is picking back up on routines I had set in place.  One of those routines is making a menu plan.   I went the entirety of last week without a menu plan.  I did not like that.  Nope, nope, nope.

I had even gotten my bountiful basket last week, and haven't really known what to do with it:

We did have some salads and wraps, and I made 3 loaves of banana bread.

What really saved us was having a freezer full of meals.   I had been trying to plan easy meals for my husband to prepare while I was off tutoring...and last week that turned into...hey just grab something out the freezer ok?  I gotta run, bye!  But it worked.  We did eat out at Cici's on Friday night and pick up Sonic on the way home from Awana on Sunday, which is not ideal, but that's what happened....

So this week I'm trying to get back into forming a plan, but I'm also trying not to further overwhelm myself, because I have a lot of housework to catch up on and my mom is coming to stay with us on Saturday, so there's a little extra prep work involved in getting the room ready for her.

That being said, I'm keeping it pretty simple this week, and pulling from the freezer a lot (I've still got 34 meals ready to go in there!)

Monday:  I had bought some tortillas and tortilla chips and tri-colored peppers with the intention of thawing the chicken breast sometime this week and making fajitas.   Not gonna happen.  I will slice and freeze the peppers for when it does.

I decided to pull out the last tortilla soup tonight, and we will just have the chips and tortillas with that.   I even have frozen homemade salsa.

Tuesday:  I'll be tutoring.  They will pull a container of gumbo out of the freezer.

Wednesday:  Turkey Pot Pie

Thursday:  Italian Sausage Soup from the freezer and I will try to slice and fry up the small eggplant from our bountiful basket on the side.

Friday:  Tilapia  and a yet to be decided side dish

Saturday:  Burgers

Sunday:  Fried Fish and homemade fries  (I've still got a whole bag of small potatoes to use up from my basket).

I also need to use up the leeks.   I was considering just chopping them and freezer them in small portions until I needed them.  Has anyone ever tried this?  I have honestly never used a leek before, but they had a very strong oniony smell to me, so I assume that's about what they taste like.  I'm open to any advice or suggestions on that because I'm getting another basket on Saturday and they need to be out of the fridge by then.


kbeeps April 28, 2013 at 5:20 PM  

I assume by now you've figured this one out, but using a leek is very similar to using an onion. Most people use just the white and light green parts, because the tops are tougher. If I'm putting it in soup, I just throw in all of it because I figure some of the toughness will cook out.

Also, leeks tend to be very dirty inside so you have to be careful to clean them thoroughly.

Just discovered your blog through Menu Plan Monday and I've been enjoying the read!

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