Menu Monday!

-


Good morning! We've had a busy weekend around here. But a lot of fun. I changed my menu plan a lot due to company. But some things I kept the same. 

On Tuesday I did make my pizza dinner and it was delish..

 

On Wednesday I had a BBQ planned but hubby ended up not being up to it. He had a long day and wanted something simple.  So my plan B was, hot dogs. 


On Thursday I was planning to have a couple of my freezer meals. I woke up to a cold day and more snow and a pot of chili sounded so much better..


Friday we had the leftovers and on Saturday our company arrived. 

I had a Costco lasagna that I made along with french bread and a salad. Since I was having a few people over (mostly family), I decided to go ahead make a crockpot full of teriyaki meatballs.  I had purchased the frozen meatballs from Costco and put 3lbs in the crockpot and made a double batch of THIS teriyaki sauce, poured it over and let them cook on high for about 3 or 4 hours.  I also made rice in my Instant Pot to go along with this. 

This all turned out really good.  I was so occupied with company that I didn't get a picture.  The next day I took a pic of some of the leftovers..

 

We had a lovely visit and I was so happy to have chosen Costco lasagna and the frozen meatballs for easy meal prep. 

Sunday's meal was also a change up.  Our guests had been in Seattle at Pikes Place Market and purchased a fresh salmon and brought it with them.  We had more people join us and bbq'd the salmon. It was amazing!  I served roasted potatoes, roasted asparagus, and french bread with it.  Once again my houseful of people was where my attention was focused. My husband bbq/smoked it for about 2 hours on a really low heat. He had a little charcoal in the grill along with some alder wood.  I've never had salmon done like that before and I have to say it was the best tasking salmon I've ever had.  I did snap this pic of half of the salmon..

 



Now onto this weeks plan..


Monday: Leftovers! I seriously have enough leftovers to last us for the next two nights. So other then making a salad to go along with it all, that is the plan. 
 

Tuesday: Leftovers


Wednesday: Asian Chicken Potsticker Soup.  I have the chicken broth and chicken in the freezer ready for this. I'll serve crackers and salad on the side.


Thursday:  Leftovers

Friday:  Fried sausages, cabbage & egg noodles.  I have one package of Aidell's Sausage in the fridge to use for this. I'll add a side salad to round out the meal.
 

Saturday: Leftovers

Sunday:  Split pea soup. I had this on my menu last week, and I'll try and get made again this week. 

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

Crystal

Comments

  1. AnonymousFebruary 18, 2019 at 11:20 AM

    Really enjoyed the food photos, it all looks so delicious. I switched from Oscar Mayer naturals turkey lunch meat to Hillshire Farms after seeing it on your haul, has less salt and tastes better, plus the container is useful and can be used later for storage. Thanks -

    ReplyDelete
    Replies
    1. CrystalFebruary 19, 2019 at 2:55 PM

      So glad you liked the lunch meat! I think it tastes better as well. And I agree on the containers. I'm always looking for useful containers to re-purpose.
      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 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 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 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