Frozen Assets

Mostly Vegetarian Monthly Meal Plan

SUBMITTED BY: Stephanie (reposted from A Frugal Simple Life)


Here’s one of my plans:

This is only main dishes. I always serve greens, salad, muffins, etc. to go with my meals.

Enjoy! I hope this can help someone eat a few meatless meals.

The Full Month Plan:
1. Meatless Tamale Pie
2. Popeye Pie
3. Lentil Stew Continue reading

Sweet Potatoes with Pecan Streusel

This is so tasty, I always try to hide a little for breakfast the next day.  It’s so delicious, it would almost work as dessert.  🙂

Debi’s Sweet Potatoes with Pecan Streusel

Ingredients for Casserole:

  • 5 medium-to-large sweet potatoes
  • 1 cup brown sugar, firmly packed
  • 2 eggs, beaten well
  • 1 stick butter, melted (you can use margarine but it won’t be as yummy)
  • 1 tablespoon vanilla extract

Ingredients for Streusel Topping: Continue reading

Debi’s Baked Ziti

This is one of those recipes my family can never get enough.  I remember my youngest daughter when she was about three, holding out her plate with a huge smile and asking in a sweet little voice, “More yummy noodles, Mommy?”

Always such a pleasure when the kiddos enjoy an easy meal the grown-up folks love, too.

This recipe is reprinted with permission from my book, Frozen Assets: Cook for a Day, Eat for a Month (SourceBooks). Continue reading

Never a dull moment around our house …

Over the past few years people in our home have developed various food allergies, and have required special diets for things like Celiac, etc.  Just when I thought things couldn’t get any more complicated food-wise, my son and I both developed an inability to digest meats (beef for me, anything flesh-related for him).  Crazy.

So now in order to make a meal to feed all four of us at the same time, it needs to meet the following criteria:

  • Gluten-free (essentially only rice noodles and rice bread)
  • Sugar-free (no honey or fructose, either)
  • Aspartame-free (no Nutrasweet)
  • Vegetarian (or at least beef-free, but then my son needs something else to eat)
  • Peanut-free
  • Mushroom-free (including mushroom soup)
  • Carrot-free
  • Apple-free
  • Light on the eggs (can be an ingredient, but not the main thing such as in omelettes or scrambled eggs)
  • Mint-free (not usually much of an issue except with teas and desserts)
  • Green tea – free

I think that’s all. LOL! 😎

I’ve decided to try to figure out a list of menus I can prepare that we can all eat so I’m not preparing separate meals for our various special diets.  Sadly, doing bulk freezer meal cooking has sort of fallen by the wayside as one after another of our regular recipes have bit-the-dust.

So, any suggestions for cheap eats that meet the above requirements?  And of course freezer-friendly recipes and ideas would be ideal!  🙂

Garden Spaghetti Sauce

Do you have an over-abundance of tomatoes right now?  It seems like just about anyone with a garden has their tomatoes all come in at the same time. If you’re looking for a simple and delicious way to use them up before they go bad, try this tasty marinara/spaghetti sauce.

Fresh-tomatoes-and-basilGarden Spaghetti Sauce
Makes about 4 pints

  • 6 pounds (15 – 18 medium-size) fresh ripe tomatoes or 4 large cans (28-oz. each) whole tomatoes, drained
  • 1/4 cup olive oil
  • 3 large onions, coarsely chopped
  • 4 cloves garlic, minced or pressed
  • 1 cup lightly packed fresh basil leaves, chopped
  • 1 Tbsp sugar (or honey)
  • salt and pepper (to taste)


  1. To peel fresh tomatoes, dip fresh tomatoes in boiling water to cover for ten seconds. Core and peel. Chop fresh or canned tomatoes.
  2. Pour olive oil into large frying pan; add onions and garlic; cook over medium heat, stirring frequently, until onions are golden brown (about 15 minutes). Add chopped tomtatoes and basil. Cook uncovered, stirring occasionally, for about 45 minutes. Add sugar (or honey), salt and pepper.
  3. Ladle sauce into four 1-pint canning jars or freezer containers. Be sure to leave at least 1-inch headspace to allow for liquid’s expansion during freezing. Cover tightly.  Store in refrigerator for up to 1 week, or in freezer for up to 1 year.


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