Slowly Restocking the Freezer

Since our power was off about 1 day too many, I had to clean out my fridge and freezer of almost anything. If it didn’t have a high acidic content, a high alcohol content, or some other factor for food preservation, I chucked it. Now I have to start restocking. So, on the menu for the week (including restocks):

Monday ($1.04/serving):
Chicken Nuggets (make 12 servings, freeze half), Garlic Green Beans
Tuesday ($0.96/ serving):
Wasabi Tuna Cakes, Green Onion Pancakes, Japanese vinagered cucumbers
Wednesday (meatless) ($2.51/serving):
Lentil Nachos, Southwestern Vegetable Saute
Thursday ($0.99/ serving):
Ginger Chinese Chicken with Cole Slaw (double and freeze half), Bok Choy with Oyster Sauce
Friday ($1.64/ serving):
Monte Cristo Skillet, Broccoli and Corn Casserole (make 12 servings, freeze half)

And by the end of the week, I will have one main dish, one side dish, and one basic freezer builder in the freezer. I think I need to make pasta sauce next week.


2 thoughts on “Slowly Restocking the Freezer”

  1. Oh, your meals sound great! Any chance you’d share the recipes in particular for:
    Wasabi Tuna Cakes, Green Onion Pancakes, Japanese vinagered cucumbers

  2. Thank you! No problem, they’re actually all on Recipezaar: – Wasabi Salmon/Tuna Cakes (the recipe uses 12 oz. tuna) – Green onion Pancakes – Japanese Vinagered Cucumbers

    This as a really yummy, “bar-food” type of dinner. I wish I had some sake and wine chilled to serve with it. The pancakes ended up getting cut into quarters, and dipped into a spicy mayo sauce (mayo plus rooster sauce to taste). The tuna cakes were good, just a hint of wasabi flavor without the sinus-searing heat (I used wasabi powder).

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