Menu Monday!

-



This last week with the crazy power outages (we had 2 more after the one I posted about).. I've been afraid to plan to many meals. Loosing power for long periods of time means no cooking. We ate sandwiches for a few meals and I went out to Costco one night and bought pizza. Praying that this weeks goes much better.

We are having our Thanksgiving dinner on Saturday, after the holiday. My daughter Emily and her hubby Brandon will be arriving on Thursday but my hubby has to work and so does my daughter Sierra. But that is OK.. we are flexible. I typically like doing my holiday dinner on a different day anyway. So it works well for us.

I'll be planning regular meals for the week, a little extra because of my kids coming and then our holiday dinner. I'm keeping the menu super simple this week so I can focus on holiday preparations and more importantly, my family arriving and spending time with them.

Today my plan is simple. We are having fish sticks from Costco and tater tots and salad from a bag. Can't get much more simple than that.

For the rest of the week, this is my plan:


Chicken Chili
Made in the crockpot, super easy, super simple and enjoyed by all. I'll make cornbread and a salad.


Meatball Sub Sandwiches
Frozen meatballs from Costco and a jar of store bought sauce, in the crockpot for about 4 or 5 hours. Serve on sub sandwich bread, top with cheese and serve coleslaw on the side.


BBQ Pork Roast
Again, in the crockpot, with bbq sauce. Served with rice and green beans.


The Big Meal
We are traditionalists when it comes to Thanksgiving. I've served the same menu for years and my kids would not feel it was Thanksgiving with the traditional meals. Our Thanksgiving looks like this:

Turkey
Stuffing (some in the bird, some in the crockpot)
Mashed potatoes (I make them the day before and put them in the crockpot in the morning to be ready and warm by meal time)
Gravy
Sweet potatoes
Green bean casserole
Cabbage salad (this is new, my daughter Emily is making it)
24 hour fruit salad
Dinner rolls
Cranberry sauce
Pumpkin pie
Apple pie
Pecan pie

How are your Thanksgiving plans coming along? 


Comments

  1. MonicaNovember 23, 2015 at 9:47 AM

    I have been posting my menu in my Daybook each Monday. I feel so much better with each week beginning with a plan! I'll be doing the Chicken chili on Thursday and baking my turkey on Friday...schedules... {{sigh}}

    ReplyDelete

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