Menu Monday!

-





What a week I had last week! Sooo much fun with my friend who was here visiting. Lots of fun and little time to blog. I'll be sharing all about our visit later this week.

For now, it's back at it here at home. I have a full to do list planned for the upcoming week and my menu all written out so I don't have to spend a lot of time thinking about food and cooking.

Here's what my week is looking like..


Beef Pot Roast
I had this on my menu not long ago and never did get it made. I plan on making this today in my Instant Pot using THIS recipe. I'll serve mashed potatoes with this and turn the juices from the roast into gravy. Not sure what veggie I'll serve. Most likely green beans and carrots.


Hot Roast Beef Sandwiches
I'll use the roast and gravy left from Monday's pot roast for this meal. Chop up the leftover roast and heat it with the leftover gravy. Spoon over toast. That is how my mom always made a hot roast beef sandwich. A salad on the side will round out the meal.



Chicken Fajitas
It's easy to forget my own recipes sometimes. :) I was going through one of my ebooks and came across this simple recipe and wanted to make it this week. The recipe can also be found on my website HERE. I'll serve this with the typical .. tortillas, extra veggies on the side and if avocados are a decent price this week maybe I'll make some guacamole.


Soup & Sandwiches
Not sure at the moment what kind of soup I'll make. It may be something simple like tomato soup (I have a few jars of my own home canned tomato soup base) or maybe it will be a chicken vegetable soup. I'll see what sounds good on the day I make this. I have some croissant rolls that I purchased from the bakery at my grocery store that I plan to turn into ham & cheese sandwiches. I'll serve a salad on the side.

 
That should do it for the week!!

Comments

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this ...
Read more

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine...
Read more

Canning Beef Stew

-
Image
In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals ( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ) . I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew. Here were the general proportions I used in canning 7 quarts of beef stew.. 6# beef 2# potatoes 2# carrots 1# onions 1# celery After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery. I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like. I added 1 teaspoon salt to each of my ...
Read more