Menu Monday!

-





 

This week's menu is really late.. it is the first quiet moment I've had.. :) What a great week … my daughter Leanne came home for a visit from S. Korea, my daughter Emily & her hubby Brandon came up from Cali, and all my local kids and grandkids (and friends) arrived here on Saturday for a little (ok.. big..  when you have a big family and they have families... it is always BIG :)  family reunion and barbecue. My daughters left this morning and I moved into home recovery mode! Ha, ha.. :) I'll share more about it all in my next blog post.

But the week marches on and we need to eat. I need to do a little shout out for my Instant Pot. On Sunday I still had several of my children here and never have I been able to feed so many people and spend so little time in the kitchen. I made chicken thighs smothered in Yoshidas sauce, rice, green beans (from my garden) all in the IP. I also had garlic bread as well. Tonight we were eating the leftovers from this meal. Win-win...

The rest of the week...


Spaghetti
Spaghetti in the IP is a dream. Super easy meal and so good. I'll serve some butter & garlic sauteed zucchini (from the garden) and french bread to go with this super easy meal.

Tacos
Still have not decided if it will be hamburger or chicken tacos. But they will be served with all the trimmings and chips & salsa.

Fish Sticks
Fish sticks and IP mac & cheese... our favorite combo. I still have been picking cabbage from my garden so it will be coleslaw on the side.


That should do it for the week! How's your menu planning coming along?

 

Comments

  1. TracyAugust 2, 2016 at 11:42 AM

    Where were these IPs when we had young children in our households daily? As much as I'm using my IP now for just the two of us, it could have saved me so much time with a house full.
    Blessings to you and your beautiful family.

    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