Zucchini muffins are a wonderful breakfast with fruit and an egg, nuts or nut butter to start your kid’s school day.

I love having frozen meals ready to pop out and serve for dinner.  However, I don’t have the time (or inclination) to devote two entire days a month to cooking my family’s meals.  Do you like the idea of freezer cooking, but don’t want to invest the large block of time?  Try what I do and put a couple of things in the freezer each week to prepare for the next month.  School is starting up next month, so I need a few things in the freezer to help with the transition.  Some breakfast items, some thing for the lunch boxes and some simple dinners for busy school nights.  Over the next few weeks I will show how I fill the freezer, providing recipe cards, labels and a grocery list to help you along.  Join me, and lets fill our freezers together!

Each week will be focused on a specific type of meal.  This week it is time for breakfast!  You will make single, double, etc. batches of one item per day, cool and package it, leaving Friday free to either catch up or for cooking up a favorite breakfast to freeze for your family.  I will be baking double batches for my family, but each recipe card and the grocery list has amounts written out for one, two, three or four times batch amounts so you can choose how much you would like to make yourself.

The week’s freezer menu plan:

Sunday:  Shop for groceries needed.  If the bananas are not ripe enough for banana bread, place into a paper bag with an apple and set aside.  I have to hide bananas set aside for banana bread from my family in a cupboard so they don’t get eaten before I get a chance to bake.  Check bananas daily until they are ready for baking.  If they are ripened enough before your banana bread baking day, peal, mash and freeze the banana in freezer bags measured out in amounts needed for your recipe.  Thaw mashed banana before adding to recipe.

Monday:  Bake Gluten & Dairy Free Zucchini Muffins from this post.  Cool, place muffins in freezer bags, remove as much air as possible, seal, label bag (you can find labels at this post) and freeze.

Tuesday:  Bake Chewy Gluten Free Granola Bars (using chocolate chips) from this post.  Be sure to cool bars completely before cutting.  Individually wrap granola bars if desired before placing in freezer bags.  Remove as much air as possible, seal, label bag (labels are at this post) and freeze.

Wednesday:  Bake Impossible Bacon Spinach Quiche Pie (you use turkey bacon in this delicious egg dish) from this post.  Cool quiche completely before wrapping well.  Remember to label (labels are at this post) before freezing.

Thursday:  Bake Gluten Free Dairy Free Strawberry Banana Muffins from this post.  Cool, place muffins in freezer bags, remove as much air as possible, seal, label bag (labels can be found at this post) and freeze.

Friday:  If you had a busy week, today is a good time to catch up on something you haven’t baked and frozen yet.  Or you can make up a favorite breakfast recipe and freeze it.  Or simply congratulate yourself and admire your freezer stash today!  🙂


Join me next week when we cook up some tasty things for the lunch box.  See you then!