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This Week’s Menu Plan (+ I’m finally back to freezer cooking again!)

I took a short break from freezer cooking for the summer — and I’ve missed it (and I’ve realized how much time and effort it saves me to have food at-the-ready in the freezer!). So I’m excited to get back to freezer cooking again this week!


Breakfast Cookies, Oatmeal, Cereal, Eggs, and/or Fruit


Mac & cheese, fruit
Snack-y lunch {Veggies, cheese, yogurt, fruit, crackers}
PB&J, carrot sticks, apples
Cheese quesadillas, carrot sticks
Leftovers x 3


Boiled eggs
Breakfast Cookies
Peanut Butter Toast

Freezer Cooking in an Hour (I’ll share more how this goes later on this week!)

Quick & Easy Breakfast Cookies
Blueberry Cake with Sour Cream Glaze
Sloppy Joe meat
Freezer Black Beans


Sloppy Joes, Cheesy Hashbrown Potatoes, fruit, steamed veggies
Crockpot Mexican Lasagna, steamed veggies, fruit
5 Star Cheeseburger Casserole, steamed veggies, fruit
Taco Casserole, steamed veggies, fruit
Dinner with extended family x 2
Dinner out

What’s on your menu this week? Tell us in the comments or leave a link to your menu plan post.

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  • Deanna says:

    I always enjoy reading your menu plans so I was excited to see this. Looking forward to hearing how the two Mexican recipes are – we have a Mexican themed staff party Saturday I have to make something for. 🙂

  • The Blueberry Cake sounds really good. I’ve got a lot of blueberries in the freezer, I’ll have to try this recipe. Here’s our menu for the week.

  • Kim H says:

    Welcome back ! Its good to take the summers off 🙂 We homeschool year round, but during the summer months I take a break from freezer cooking, but I tell you once Sept hits we are so busy that the freezer cooking sure does come in handy. I plan to start back next week. I love to read your freezer cooking blogs, you give me great ideas on what I should try 🙂

  • Melissa says:

    I’ve been freezer cooking little by little each week, and it really does help! Here’s our menu plan for the week:

  • Kayla says:

    I am so excited that you are trying out the breakfast cookies. I have become almost addicted to Sally’s Baking Addiction 🙂 and those cookies were on my list of things to try out. Can’t wait to see how they work out for you!

  • Erin says:

    I have a pot of black beans soaking as we speak. To achieved the creamy texture of canned beans, soak beans overnight and add a couple tablespoons of kosher salt. Drain and cook as usual the next day, and you’ll have the most delicious creamy beans ever. When I made dried beans–even after endless soaking and cooking–they still had a grittiness to them. This cooking technique has been a revelation. Now I always have recipe ready beans in my freezer.

    • Laura says:

      Thanks for the tip! I used to freeze black beans all the time but they just weren’t the same as canned. Lately I’ve been canning them in my pressure cooker in pint jars – which makes them super convenient to use and gives that lovely texture, but means I have to babysit the pressure canner for half of forever, in addition to heating up the kitchen and using more electricity. I’ll have to try your method!

  • Victoria says:

    Going to have to try the recipe for the breakfast cookies. My husband loves breakfast cookies. Well really he loves any cookie. I have been wondering where all the cookies go in the house for years and he finally admitted just this week he often takes 1/2 a dozen to work with him to share. No wonder we go through them so fast! Oh well apparently at his work I am known as the cookie lady.

  • I love having beans already cooked and waiting in the freezer!
    Here’s our groceries and menu plan for the week:

  • Julie C says:

    No more gluten free and sugar free eating plan for you?

  • Jennifer says:

    I just made your chicken, broccoli and rice casserole for the first time yesterday. We had one and I froze two bags for later meals. It was very yummy! I hope to do a little bit of crock pot freezer cooking later this week.

  • Those cheesy potatoes look SO SO good. I shouldn’t have checked out this post just before lunch 🙂

    I’m having surgery this week, so our menu plan is simple. As usual 🙂 I made a big batch of meatballs yesterday to freeze for the next couple of weeks, and I also purchased some easy ingredients such as cheese, tortillas, and jarred soup for my husband or my mom (who will be around helping for a couple days) to whip up for quick meals.

    These are the things I’ll be pulling from the freezer for the week:
    -Zucchini Muffins (breakfast)
    -frozen fruit for smoothies (just cut up and froze a bunch of fruit last week)
    -Maple Dijon Chicken for the slow cooker
    -Chicken Soup

  • Lesley says:

    Turkey Breast, Mashed Potatoes, Stuffing & Peas
    Spicy Sausage Pasta, Garlic Bread & Green Beans
    No Peek Beef Tips, Noodles, and Peas
    Chicken Asparagus Casserole, Chicken Rice (making 2 casseroles, 1 for dinner and 1 for freezer)
    Meatloaf, Mashed Potatoes & Corn (making 2 meat loaf, 1 for dinner and 1 for the freezer)

  • I actually just finished your freezer cooking ebook over the weekend, and am going to attempt my first freezer cooking day this Saturday. I’ve made extras of things for the freezer, like jam and applesauce, but never had a day dedicated to making meals. I’m very excited!

  • I’ve been wanting to try those cheesy hashbrown potatoes for a while now…must put them on the menu for next week!

    Here’s what’s for dinner at our house this week:

    • Rita says:

      I cannot wait to make the Breakfast cookies (especially since they can be made GF), I teach yoga and other group exercise classes all week so these look like they will be a perfect balance, healthy and not to filling and my kids will love to have these once in a while with fruit for breakfast! I just want to say thank you for your freezer cooking idea’s, I just started freezer cooking this summer – trying a few recipes and I can see this is going to really help out now that we are getting back to school and all the other activities!

  • Alicia says:

    It’s days like today where I wish I had a few more freezer meals on hand!

    Here’s what we’re having this week:

  • I love doing the Freezer Cooking in an hour too! I don’t do it every week, just depends on how full my freezer and what deals I got that week. But I love the time it saves me on days I work late!! Can’t wait to hear how your session goes this week!
    Here is what is cooking in my kitchen this week:
    Have a great week!

  • Katy says:

    Love your recipes! Do your cheesy hashbrowns freeze, freezing them before baking them and defrosting in the fridge before baking?

  • Nicki says:

    Freezer cooking has been a lifesaver for me, but I feel like I’m constantly buying plastic containers to keep things in, as they either break or get icky after having food frozen in them for so long. Have you found a good method to solve this issue? I have purchased alot of glass storage containers, but have found that they are just too heavy for lunch bags, etc. Any tips?

  • Kiersten says:

    A couple of questions: Has anyone ever seen a breakfast cookie recipe that isn’t oats based? Also, when you do your freezer cooking what does the life cycle of your recipes look like? I’m determined to figure this freezer cooking thing out, but after a week everything I put in the freezer has been consumed! How do you start actually filling up your freezer? Do you have to just cook a ton for awhile? This is probably really basic, but for some reason I just can’t seem to make it work!

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