A couple of week ago I scored this discounted French bread at Walmart. Not a thing wrong with it except it was expiring the next day. So I grabbed a few loaves and put them in my freezer. Even at full price, Walmart’s French bread is always a good deal at $1 (and they’ll even slice it for you). I usually pretty much always have at least a few loaves on hand.
Tonight I used the French bread to make some cheesy garlic breadsticks. Here’s my cast of characters:
The whole process is easy as pie- mix room temperature butter, some garlic powder, and shredded cheese together until soft. Then spread on the sliced bread. (I usually cut mine in fourths).
You’ll notice there’s no measurements for the garlic, cheese, and butter. That’s all personal preference on how cheesy and much garlic taste you’d prefer. I tend to put a pretty large amount of all ingredients. I never want to end a meal wishing I had put more butter and cheese in something. 🙂
Depending on how brown I want the bread, I’ll either bake at 350 or broil it. Tonight I’m cooking it with my lasagna so I went for 350 until sufficiently melted. Yummy!
And THEN we ate out for two nights in a row. #fail
Obviously, I can’t seem to commit to this whole “eat from the freezer” thing for more than 24 hours. Maybe it’s just because it’s January and I’m still trying to find my post-Christmas break teacher mojo or maybe it’s because our school schedule was all wonky this week, or maybe I’m just lazy. Truthfully, it’s probably a combination of all three.
So, I’m on a quest for some accountability. Like I mentioned before, I don’t assign meals to certain days of the week during the off season. Football season meal planning is a whole different beast for another day. Right now in my bullet journal, I have 8 different meals that I can easily make this week from what’s in my freezer. I pick one either the night before or that morning and thaw any needed ingredients.
Obviously, we eat very simple “meat and potatoes” meals and they can all be prepared quickly after I get home from work.
Tonight’s “eat from the freezer” meal was supposed to be a baked chicken alfredo, salad, and French bread. We ending up eating out tonight because we ran later than expected after visiting with my sweet grandpa after school so my husband offered to meet us at one of our favorite pizza places (major husband points!)
Instead of making it for dinner tonight, I decided to go ahead and make the chicken Alfredo (since the chicken was already thawed) and portion into lunch sized containers for the rest of the week.
My recipe for the chicken alfredo is basically the same as this link, but I didn’t make my own alfredo sauce.
*Note: I cook large amounts of chicken, shred it, and put into two cup freezer portions.*
This recipe is also very freezer friendly. I didn’t freeze any today because I don’t like to cook, thaw, and then refreeze meat. However, if I did freeze this, I’d put it in a foil pan like this one, cover in several layers of foil, label with the food and date, and throw that thing in the deep freezer!
My goal for the next few weeks is to post every few days about what we’re eating from the pantry and freezer and how well I’m staying on track. Hopefully, this will also encourage you to meal plan and maybe even have a freezer/pantry challenge of your own!
Welcome to heidiravenscraft.com! I’m Heidi- a full time special education teacher, wife to a high school social studies teacher/football coach, and mom to two daughters! Within my circle of friends, I’m known as the one who always has a plan (to a fault sometimes), loves to pack her freezer full of food, and loves enjoying Friday night football with the family. Welcome to my new little corner of the internet!