Welcome to March. Let’s hope it’s “In like a lion, out like a lamb” and we end up this month with some lovely balmy weather, because right now it’s frigid as anything outside!
1. We have a full week of school (barring any odd weather events). For the kids there are piano lessons, play rehearsals, scouts, and a babysitting class for Princess on the weekend. I’ve got my guitar class on Wednesday night. Yankee Bill has pool and American Legion Riders–but those are on the same night so it’s just one really long, chaotic night.
2. The weather continues to be cold, cold, cold. The forecast shows our high for the week hovering right around freezing. Yipee. (note sarcasm)
3. I’ve started tracking my Weight Watchers points again, so while I don’t intend to change the whole family’s meals or anything I don’t want to go too overboard with something that will just completely blow me out of the water either. So moderate meals and lots of veggies.
4. In the fridge I’ve got cooked chicken, homemade chicken stock, uncooked chicken breast, some venison stew meat and a big package of hot dogs. I’ve also got the typical couple of dozen eggs, plenty of milk, some homemade yogurt and a bunch of salad fixings. There’s meat in the freezer (pork and venison) and veggies I’ve canned. I’ve also got frozen corn on the cob that I keep forgetting about!
5. I never did make the Jambalaya last week, and now that I’ve mentioned it I’ve got a hankering for it.
Taking all that into account here is my game plan:
Monday: Corn Dog Casserole Muffins, Three Bean Salad and Beets
My kids don’t really like hot dogs, but they love corn dogs. I’ve made the real thing before, but they are kind of a pain to dip, fry etc. So I tried a Corn Dog Casserole recipe–it came out pretty good! I’ll make it again soon to double check it and then share the recipe. If not, well, we will just never speak of it again. The three bean salad is home canned, as are the beets.
Tuesday: Venison Curry over Rice
I might get brave and try making curry from scratch, but most likely I’ll just use the curry cubes for the sauce and add in the meat and veggies. I did actually find a recipe for the type of curry I like–believe it or not that “Vermont” curry is a Japanese style curry. Regardless, I’ll use up the venison in the fridge that I need to and some other odds and ends of veggies and serve the whole thing over rice.
This is my venison meal for the week.
Wednesday: Chicken Soup and Biscuits
I’ll get this going around midday in the slow cooker and it will be done whenever folks want to eat dinner–which is good because I’ve got to run out for my guitar lesson and Buddy has his first real Boy Scout meeting (since he crossed over from Cub Scouts last week). I’ll just have to make the biscuits, and I think I’ll use it as an opportunity to teach Princess how to make biscuits. If we are really rushed then we’ll just do drop biscuits.
This is my soup meal for the week.
Thursday: Baked Chicken, Lentil Rice Pilaf and Sauteed Vegetables
I’ve got some leftover cooked chicken that I really need to use or freeze. It was marinated and is very flavorful, so I don’t need to actually DO anything to it, just warm up and serve. I’ll add lentil rice pilaf-which I should be able to use for my lunches during the rest of the week. For veggies I’ve got carrots, onions, peppers and celery in the fridge (I bought lots of fresh veggies last week).
This is my bean meal for the week (lentils ya know).
Friday: Homemade Calzones
It’s a Friday tradition! Made using the Pizza Hut Crust Clone recipe of course.
Saturday: Crockpot Pork Chops, Noodles and Roasted Broccoli
I will be in town on Saturday while Princess takes a Red Cross Babysitting course followed by us doing a makeup piano/voice lesson. So either I won’t be home to cook or I’ll be pretty tired when I get home. Crockpot it is!
This is my pork meal for the week.
Sunday: Baked Stuffed Fish, Winter Squash, Green Salad
I’m planning on wrapping fish around some stuffing–I don’t actually have a recipe so I’ll just wing it. The squash will be either baked or mashed, depending on my mood and time, and the salad will be from the fixings in the fridge. Can I just say that I can’t wait for spring and garden fresh vegetables?
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” .