This post contains affiliate links.  This week I relied a lot on freezer meals I made during my last freezer cooking session.  Now, I only have about five or six freezer meals left, so as soon as the temperatures drop, I have to get back at it.

I have put our family on a stricter grocery budget, and that meant we ran out of our favorite allergen-friendly breakfast sausage before the week was over.  So, I made two breakfast meals in the meal prep to tide us over.  Here’s our meal prep and menu plan for October 4 2021.

Meal Prep

Banana Bread

Blueberry Banana Baked Oatmeal

Tater Tot Breakfast Casserole

Menu Plan

Saturday

Lunch–Pork Tenderloin with Spicy Aioli (from Green Chef)
Dinner–Cheesy Hamburger Helper (from last freezer cooking session), broccoli

Sunday

Lunch–Chicken, Brussel Sprouts, leftover Japanese cabbage patties from Green Chef
Dinner–Shrimp & Steak, diced potatoes, broccoli

Monday

Lunch–Taquitos, refried beans, cucumber salad
Dinner–Easy Ground Beef Zucchini Boats, rice

Tuesday

Lunch–Chicken Fajitas (from last freezer cooking session)
Dinner–5 Ingredient Chili (from last freezer cooking session)

Wednesday

Lunch–Chicken Apple Sausage, Swiss Chard, Egg, & Romenasco Sauce
Dinner–Pulled Pork, french fries, cucumber salad

Thursday

Lunch–Chicken & Veggie Soup (from last freezer cooking session)
Dinner–Chicken Finger Salad, garlic bread, cucumber salad

Friday

Lunch–Turkey sandwiches, corn chips, cucumber salad
Dinner–Beef & Bean Tacos (from last freezer cooking session)

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