Week One of the freezer challenge for Menu Monday is off to a good start! If you are curious about this challenge, it is inspired by my last post Stock Your Freezer the Easy Way. The basic concept is to choose two to three recipes to include in your meal plan for the week that will have leftovers that can be frozen. This is great if you have family members who do not like leftovers. Put the leftovers in the freezer and then pull them out a few weeks later. Heat them in the oven or on the stove and they won’t even realize they are eating leftovers! 😉 I’ll be doing this for six weeks and I would love for you to join me.
Yesterday, I started off by making a batch of Whole-Grain Mini Donuts for our breakfast. I went ahead and doubled this recipe to make sure we had leftovers. The kids really like a couple of these for breakfast during the week with their smoothies. I was able to freeze a good portion of a gallon size freezer bag of donuts. These may not last us to the end of the six weeks unless I continue making baked goods each weekend.
For dinner, we had Chicken Tetrazzini. This recipe makes a very large pan. I used a store bought rotisserie chicken to make it pretty easy to prepare. I was able to freeze three additional pans of this. I purchased this set of three foil pans at the Dollar Tree. I am anxious to see how they do once I get ready to reheat it. I’ve heard mixed reviews!
For our third freezer item this week, I’ll be making a large batch of Crockpot Chicken Taco Soup. I plan to add extra cans of tomatoes, beans, and corn to increase the servings of this recipe. I’ll freeze this in a plastic container since I will be pouring it into a saucepan once I am ready to reheat it. I’ve estimated that my family will eat about 5 to 6 cups of soup for dinner.
Here is what our meal plan looks like this week:
- Sunday – Chicken Tettrazini served with Salad
- Monday – Grilled Chicken Salads (made with leftover chicken from the weekend)
- Tuesday – Prosciutto Pasta served with Green Beans
- Wednesday – Leftover Night
- Thursday – Crockpot Chicken Taco Soup (Leftovers to be frozen)
- Friday – Sheet Pan Chicken & Veggies served with Cous Cous
- Saturday – Grilled Sausage & Veggie Foil Packs
Since school has started back, I’ve started doing leftovers on Wednesdays since we have after-school activities. So far that has worked out well. I have to admit that it was pretty exciting to stack those pans into my freezer last night. I may just be a bit of a nerd when it comes to that kind of stuff!
Let me know if you are starting the challenge! I’d love to support you along the way. I also have a new Facebook Group called Healthy Meal Planning on a Budget if you are interested in joining to share pictures and recipes or just ask questions.