Menu Monday!

-



Good morning! After grocery shopping the last couple of times I now have a very full freezer. So full that I'm on a “freezer challenge” to eat from the freezer and buy only pantry restocking items and fresh fruits and veggies. We'll see how that goes, I'm a sucker for a good deal! :)


Monday: Costco orange chicken, pot stickers and a salad. I had this on my menu last week and ended up being out later then I thought I would and bought a rotisserie chicken for dinner instead.

Tuesday: Ham & cheese sliders, split pea soup & salad. I have Hawaiian dinner rolls in the freezer to use for my sliders and I'll make my split pea soup in the IP.

Recipes:



Wednesday: Lasagna, french bread, & salad. I have a Costco lasagna and french bread in my freezer.

Thursday: Leftovers

Friday: Fried chicken, corn bread, bean soup & salad. I'll use my air fryer for the chicken and try and get pictures of it. I had a request for me to do a post on this. The corn bread will be from a mix in my pantry that I want to use up. I'm not sure yet what type of bean soup I want to make. I'm leaning towards a white bean soup. I have a few days to think on it.

Saturday: Leftovers

Sunday: Quick Crescent Taco Pie, tortilla chips & salsa, salad. I have a can of crescent rolls in the fridge getting close to its date and I thought this would be an easy way to use them up. Plus it makes for an easy Sunday night meal as well!

The recipe for the taco pie can be found HERE.



That should do it for us. Hope you have a great week!

Crystal

Comments

  1. Laura GeeseNovember 7, 2018 at 9:02 AM

    Good morming, Crystal~

    Your menu sounds dwlicious. I can't wait to try your taco pie! 😁

    Blessings~
    Laura

    ReplyDelete
    Replies
    1. CrystalNovember 7, 2018 at 10:18 AM

      Good morning Laura! 😊 Thank you and I'm looking forward to trying the recipe too!
      Crystal 😊

      Delete

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