Menu Monday!

-



I realized as I was planning my meals this week that this is the last full week before Christmas. The holiday will be here before I know it. I need to turn my attention to planning our family's Christmas dinner.

But first, I need a few meals planned out for this week....


Monday: Sausage, rice & veggie skillet dinner. I cook the rice separately and while that is cooking I fry up a pound of Jimmy Dean sausage along with a chopped onion, a couple sliced mushrooms, 2 or 3 mini peppers and a handful of chopped kale or spinach. When the rice is done I add that to the sausage and veggies. You can add as little or as much rice as you'd like depending on how many servings you want. I typically have a green salad on the side. 
 

Tuesday: Hawaiian BBQ Chicken, chow mien noodles, stir fried cabbage and onions. I make the chicken in my IP. I use about 2 to 3 pounds of chicken thighs (breasts will also work, I prefer thighs because they are not as dry). I put them in my IP (frozen or defrosted chicken work, but the sauce is much thinner if you use frozen. I typically like to defrost the chicken first, but I have done it both ways). Mix together 1 cup bbq sauce and 1 can coconut milk and a teaspoon of red chili flakes if you like a smidge of heat). Pour over the chicken and cook on “Manual” for about 10 minutes. Allow pressure to naturally release for about 10 minutes and then do a quick release. If you want to thicken up the sauce you can remove the chicken and turn the IP to “Saute” and stir 2T cornstarch with 2T water and add to sauce. Let this simmer until it has thickened slightly.


Wednesday: Spaghetti, french bread, salad – pretty basic and quick. I had this meal on the menu last Sunday but ended up not needing because I still had leftovers we were eating.


Thursday: Leftovers


Friday: Mexican chicken corn chowder. You can find this recipe HERE. It's a Taste of Home recipe and it looks pretty good. I'll serve it with some toasted french bread slices and a salad


Saturday: Leftovers


Sunday: If I need another meal I'll make a big pan of enchiladas to last us a couple days. With Christmas right around the corner I don't want a lot of leftovers in my fridge. I'll need the space for Christmas cooking.


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