Menu Monday!

-




Good morning and happy Monday! 

 Here's a peak at last week's meals...

 The burrito casserole was so good! We had it for 2 nights and I got 2 more servings put in the freezer. You can find the recipe I used HERE.






I had sausage and rice on my menu and wasn't sure what direction I was going to go with it. When the evening came I looked in my fridge and found about 2 cups of spaghetti sauce (this was left from a can I had opened the previous week when I made pizza).  I decided to do sausage and peppers with the leftover sauce. 

 I cut a pound of Aidelles sausages along with a few mini peppers and an onion. I fried those up until the sausages had browned and veggies were soft. I added seasonings (to taste), salt, pepper, garlic, Italian seasonings, and some Mrs. Dash (Italian blend). 

 Then I added the leftover spaghetti sauce and a can of diced tomatoes. 
I let it simmer a bit to blend flavors and served it over brown rice and a salad on the side..

This went together quickly and it was so good. Right before serving I decided to sprinkle this with a little mozzarella cheese, yum..  :)  We had this for 2 nights and I had more to put in the freezer.

I had fully intended on making a ham for our Easter dinner. But the day was so beautiful out and my hubby said he wanted to bbq instead. It was fine as we weren't having company over, it was just the two of us so the change in plans was easy.

I did make the au gratin potatoes (from a box, it was easy :) and I made a small batch of deviled eggs. It was a good meal..






Now for this week's plan..

 Fish sticks & tater tots - My menu was originally going to include using leftover ham but with Sunday's change up, I had to come up with something else. So fish sticks it is.


Fried chicken & pasta alfredo - I plan on making fried chicken in my air fryer and using a jar of alfredo sauce over some pasta. 
Mexican hamburger spaghetti squash medley - hmm.. not sure what kind of simple name to call this. It's going to be my own creation.  I plan to roast the spaghetti squash in the oven and then using a fork pull out the spaghetti like strands. In a frying pan I'll cook up hamburger, onions, peppers, and add a can of chilies and a can of black beans. I'll season it all with taco seasonings and extra salt and pepper as needed and serve over the squash. It would be good topped with cheese as well. 

I think this should do it for us. I have single serving meals in the freezer if I need something else for us.

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