Menu Monday!

-




Monday
Leftovers! Have a few things from last week so this night is a leftovers buffet

Tuesday
Ranch chicken tacos w/all the trimmings, tortilla chips & salsa

Wednesday
Pulled pork sandwiches, coleslaw, watermelon

Thursday
Italian chicken soup, french bread, salad

Friday
Garlic brown sugar chicken, pesto pasta, green beans

Saturday
Hamburger/rice enchiladas (using sour cream enchilada sauce), chips & salsa, salad

Sunday
Leftovers

 

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 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 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

Zucchini Sausage Soup for Canning

-
Image
I made my zucchini soup yesterday and got it canned. Here is the recipe… Zucchini Sausage Soup for Canning makes about 13 quarts 1 ½ lbs sausage ¼ cup olive oil 3 onions, chopped 3 peppers, chopped 24 cups cubed zucchini, do not peel 3 cans (14oz) diced tomatoes 3 cups sliced carrots 12 cups stock 6 cups water 1T salt 1T seasoning salt 1T. pepper 1T Italian seasonings In a large stockpot (I used a 14 quart pot), heat up olive oil and add sausage, onions and peppers. Cook until the sausage is no longer pink and the veggies are soft. Add remaining ingredients. Bring to a boil and let simmer a few minutes. Fill the first 7 hot quart jars with the hot soup. Process in a pressure canner at 10lbs of pressure for 90 minutes. Repeat for the next batch.  
Read more