Menu Monday!

-



Good morning! This month is always a hectic month for me as we start getting closer to Christmas and I'm trying to finish up my projects. Once again I'm keeping the menu simple and making recipes that are tried and true.


Monday: Baked spaghetti, french bread and a salad. Simple enough and I should have some leftovers for later in the week or for the freezer.


Tuesday: Roasted chicken (if I go grocery shopping it will be a Costco rotisserie chicken), pasta (of some sort, haven't figured that out yet), and a salad. 
 

Wednesday: Pulled pork sandwiches, coleslaw and roasted butternut squash soup. Last week I made bbq pork and froze the leftover pork. I'll pull that out of the freezer for the sandwiches.


Thursday: Leftovers


Friday: Chili, tortilla chips & salsa and a salad. 
 

Saturday: Leftovers


Sunday: Chicken enchiladas. I always have leftover chicken from a whole chicken meal. I'll use the leftover chicken and cheese to roll up in tortillas (corn or flour work, but I'll use flour as I have them). I put the rolled up chicken tortillas into a pan (9x9 if it's just for me and hubby or a 9x13 if I want to put extra in the freezer) and pour a can of enchilada sauce over the top of them (a 14oz can for the 9x9 or 2-14 oz cans or 1 large 24oz can for the 9x13 pan). Sometimes I make my own enchilada sauce too. You can find that recipe HERE. I sprinkle a little more cheese on the top and bake them at 350 for about 20 to 30 minutes. Or until the cheese is melted and everything is hot and bubbly. I typically serve a salad on the side.

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

Crystal

Comments

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