Are you a moody eater? I am–and honestly it makes meal planning extra challenging sometimes! But my freezer is full and it’s time to focus on “cooking down.”
Hoard much? I don’t know about you, but every now and then I need to reorganize the freezer and make a list of what needs to be used up. I keep the list on a white board on the fridge, which helps hit me over the head with it. Sometimes (most times) I need that…
If you’re not familiar with cooking down, you can read more about it in this post. Chances are you do it already, but if you don’t, check out my tips to get you started!
In a nutshell:
Cooking down is using up what you have on hand to minimize waste while still preparing easy, real food for your family.
So, this week’s meal plans are inspired by my need to:
- prepare mostly from-scratch easy, real food for my family (as usual),
- cook down and make room in the freezer,
- catch my breath from the “birthday sweeps,” and
- brace myself for Thanksgiving and the holiday season!
Meal Planning This Week
Monday (no school, M’s birthday): Out for a sushi birthday dinner (fitting for my daughter who was born in Japan!)
Tuesday (a busy night): Leftover Instant Pot Balsamic Pork Tenderloin, creamed spinach (with frozen spinach), and leftover roasted root vegetables
Thursday (a busy night): Brunswick Stew (from the freezer)
Friday: Slow Cooker Chicken Fajitas (from the freezer), served over lettuce and topped with shredded cheese, chopped avocado and sour cream