For no more pictures than I have, I feel like I've been cooking forever. Note to Self: It wasn't the brightest idea in the world to put this off until a work night. Should have done it on the weekend. Was planning on getting everything we need for the week prepped, but I decided making enough to get us to Thursday or Friday is good enough. This system is going to be perfect once I get it up and going.
I should first say...the top shelf of my fridge is RIDICULOUS (so I left it out). :-)
-12 Fruit Cups, 8 oz (red grapes, pineapple, strawberries, clementines)
-8 Salads, pint (apple cider vinaigrette, kidney beans, red onion, cucumber, sugar snap peas, artichoke hearts, olives, baby sweet peppers, red cabbage, grape tomatoes, micro greens)
-Channa Masala, 1 quart and 1 pint
-Butternut Squash/Spinach/Rosemary soup, 2 quarts
-Sesame Noodle Salad with Ginger Baked Tofu, 4 pints
-2 Chicken Fried Rice (for the kids who will think channa masala is too spicy), pints
-3 Black Bean Soup, 8oz servings
For breakfasts, still pulling pumpkin muffins from the freezer that are leftover from Christmas.