Welcome to winter here in Upstate New York! Today is our first real snowfall of the season, so it’s got me thinking about warm comfort food for this week’s meal plan.
Here’s what I’ve got to plan around this week:
1. It’s a weird week. Yesterday was Veteran’s Day and everyone was home, Saturday kicks off the regular deer season here in NY, so Yankee Bill will be heading out Friday afternoon (which is a half day for one, not both, kids) and I probably won’t see him until Tuesday or Wednesday–and then just for a quick shower, hot meal and back out! (Wonder what the guys actually DO at deer camp?–check out my “Hunting Season-The Spouse Guide“) So I’ll be gone most of the day Saturday with the ladies for our annual “well if they guys get to go camping we get to go Christmas shopping” trip!
2. The play is finally over–Princess did an AMAZING job. As in tremendously professional and with a huge amount of stage presence! So no more play rehearsals–but now we have several afterschool activities for the kids that require picking them up right around 5pm (OM for both of them, chorus, piano lessons etc). We also have scouts on Wednesday night–so that will be my really busy evening trying to get kids picked up, fed and then back out to scouts.
3. Snow is falling, but I still have some greens and some root crops in the garden. I better get some straw on those! Kale, Mustard Greens, Chard, Leeks, Turnips, Beets, Carrots and Radishes. Not a ton of the root crops, I just planted a few in the fall, still they are there and can be eaten. In the fridge I’ve got a smidge of leftover mashed butternut squash, a can of ground beef that didn’t seal while canning, plenty of eggs, some leftover beef in broth, steamed broccoli, dandelion greens and some canned cranberry sauce.
Taking all that into account here is my game plan:
Monday: Steak, C0rn, Broccoli and Bread
My girlfriend’s freezer accidentally defrosted–and she had most of a cow in there. I took a bunch of it and canned all afternoon yesterday to try to rescue it, but she also tossed in a couple of Tbones and Delm0nico steaks that we grilled up for dinner. I pulled some frozen veggies out (corn & broccoli-left over from stuff I bought for Yankee Bill to serve while I was out of town in October) and we quickly heated those up to use as sides. I took the leftover bones and meat and tossed them in a pot of water to make some broth, picked the meat off the bones before bed and tossed it all in the fridge to be a base for a soup.
Tuesday: Beef Soup and Homemade Sourdough Bread
The broth & meat from last night will be combined with carrots, celery, onion, home canned tomato and whatever else I feel like to make a sort of cross between a soup and a stew. I’ve got 2 loaves of sourdough bread in the oven, so we’ll have fresh bread as a side.
This is my soup meal for the week.
Wednesday: Crockpot Pork Chops, Rice and Mustard Greens
We had our pork delivered last week, so we’ve got plenty of choice in cuts. There were some nice meaty pork chops on top, I’ll just cook them in the crockpot with some cream of mushroom soup (I know, not very homemade!) and sliced mushrooms. The rice will come from my 5 gallon bucket (which is getting kind of lean–note to self, stop in the Asian food store and buy another 25lbs of rice) and the mustard greens from the garden.
This is my pork meal for the week.
Thursday: Pork Stirfry over Rice
The packages of pork chops are pretty big this year–even though Yankee Bill won’t be eating supper with us on Wednesday (his pool night) I’ll cook them all up. The leftovers will be cut up and used in this stirfry. I should be able to use up some more of the greens, some leeks and some radishes in a nice stirfry. I’ll purposely cook more rice than I need on Wednesday so I can just reheat it for Thursday.
Friday: Homemade Pizza
Because it’s Friday and I just have to make the Pizza Hut Crust Clone pizza!
Saturday: Crockpot Macaroni and Cheese with Green Beans
I’ll be eating dinner out on Saturday with the girls–but the kids need to eat! I don’t like to have a babysitter cook–so I will put together my crockpot “All Day Macaroni ‘n Cheese” and she can just warm up a can of beans and serve the macaroni and cheese out when it’s dinner time.
This is my meatless meal for the week.
Sunday: Tuna Stuffed Shells with Turnip, Carrot and Jerusalem Artichoke Slaw
Buddy has been asking me to make my Tuna Stuffed Shells recipe–and on Sunday I should have some time. They are just a tiny bit finicky, dealing with those shells. Since that’s the meat and then starch taken care of, I just need a vegetable. So I’ll grate up some turnips, carrots and jerusalem artichokes for a vinegary slaw (which will cut the richness of the white sauce I use with the shells)
This is my fish meal for the week.
Are you interested in learning more about menu planning? Check out my post “Why Plan a Weekly Menu” .