Menu Monday!

-





I had a busy crazy week. But it was all good. I had visits from my sons, my son's girlfriend, a trip to Port Townsend to see my mother in law and her hubby, and a weekend spent with my grandchildren here giving my daughter and her hubby a little break. It all left me happy but also left my house looking like a tornado has gone through it! Ha, ha. Today is house recovery day. I have a big to do list to tackle. Hopefully this week I'll be back here blogging a bit more.

Needless to say after such a busy week I was thankful to have a menu all planned out last week and my Instant Pot to help cut down my time spent in the kitchen.

Today I'll be making pork chops. I had them on my menu last week but had one evening with a big house full so I made chili (and nachos) instead. So I'll make the pork chops (in my IP of course) and I'll serve rice and broccoli with this meal.

The rest of the week is looking like this:

Clam Chowder
When we went to visit my mother in law she had made clam chowder. Oh my was it good. So I decided I need to put it on my menu rotation. I'll serve crackers and a salad along side.

Pot Roast
I have a beef pot roast in the freezer. I plan on making Mississipi Pot Roast with it in my IP. This was the first meal I made after I purchased it. It is still a favorite of ours. Mashed potatoes and gravy and green beans will round out this meal.

Asian Chicken
Not really sure what to call this dish. I put boneless skinless chicken thighs (breasts will also work) in to my IP, take about a cup of Yoshida's sauce and add a ½ cup of water and pour that over my chicken. Cook for 10 to 20 minutes (depending if the chicken is frozen or not) and that is it. Super tasty. I'll serve rice and a salad with this meal. Simple but quick and very good.

That should do it for my week!

And I'm hopeful for a less busy week and sharing more here on my blog in the next few days!!

 

Comments

  1. AnonymousSeptember 12, 2016 at 12:44 PM

    Love the description "house recovery"! I need that for my kitchen right now after a canning session of peaches. A friend was going to the east side and offered to pick up peaches and I jumped at the chance. Cheers, SJ in Vancouver BC

    ReplyDelete
  2. CrystalSeptember 12, 2016 at 6:24 PM

    Yum!! Home canned peaches!! And my house has recovered.. :) it just feels so much better now..

    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