Menu Monday!

-



This week is a little up in the air. I have my surgery on Wednesday and don't really know how I'll feel or what I'll be up to doing afterwards. So I'm keeping the second half of the week easy and flexible.


Monday: BBQ burgers and hot dogs.  My daughter and her family will be coming up for the afternoon/evening to spend the Labor Day holiday with us. 

Tuesday: Baked chicken legs, cheesy brown rice, salad

Wednesday: Surgery day – It will be leftovers or we'll pick something up on our way home from the hospital.

Thursday: My hubby will probably take a meal that I have for him in the freezer to work and I'll have something simple like a salad or sandwich.

Friday: Broccoli cheese soup, dinner rolls, salad - I made chicken broth from my rotisserie chicken last week and will be using that to make an easy soup.

Saturday: Leftovers

Sunday: Taco salad or taco soup .. hmm.. I'll wait until I get there. If the weather seems more fall like, it will be soup, if summer like, it will be salad. Ingredients are pretty much the same. I'll serve a salad and chips & salsa with the soup.

Hope you have a great week!

Crystal

Comments

  1. StephanieSeptember 3, 2018 at 5:35 AM

    Sending you best wishes for your surgery and recovery! :)

    ReplyDelete
  2. TracySeptember 7, 2018 at 9:36 AM

    Hi Crystal, I'm so happy that I found your blog again!! I used to follow your old blog for years, when your children were all at home and so young. Glad to hear they are all doing so well. I ordered your eBook, frozen starter meals about 10 or 12 years ago and I still use it!

    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 to
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