Welcome to this week’s meal plan. If you are wondering why I didn’t post a meal plan for the last two weeks, well, it was because I didn’t do one. There was a lot of travel and chaos–and not having a meal plan made it even worse :( I don’t know why I let that happen–I know dang well that life goes so much more smoothly when I plan!
This week is not really much less chaotic then the last few weeks. I’ve got one child finishing school while the other continues to go for another week. There is a TON of stuff still to be done in the garden just so I can feel that it is all “started”. Besides all that and the regular business of living, I promised Princess she could have a big end of year party with 20 girls on Friday. (yes, I am insane).
1. I’ve got a bunch of sponsored blog work to do. Crafts, recipes and just plain old writing posts. So I need to make sure I leave myself time to do the actual paying STUFF.
2. Yankee Bill has an evening meeting on Tuesday and we are attending a play on Thursday. Friday is the backyard party bonanza, Princess style. Sunday afternoon is the kids piano recital/concert. At some point I have to head into town for errands.
3. In the fridge I have crushed pineapple, cheddar cheese, pickled 3 bean salad, homemade yogurt, salad greens, sweet peppers that are starting to get soft, green onions, kale and garlic scapes from the garden (actually the garlic scapes are from a friend’s garden!).
4. In the freezer I’ve still got plenty of meat of various kinds, frozen snow peas and frozen corn. I have a full fish from my Brother-in-law that I’d love to use up (seriously–it is HUGE and taking up a lot of space) as well as some scallops & shrimp I bought (which all are frozen so can wait a few weeks if necessary). I still have canned veggies from last year’s sessions. Oh, and I’ve got winter squash up on top of the cabinets that now MUST be used.
Taking all that into account here is my game plan:
Monday: Garlic Scape Pesto and Chicken Pasta with Green Salad
One of the lovely ladies in my TOPS group brought in a HUGE bag of garlic scapes today. I took all the “leftovers” once folks got what they wanted and needed and I’m making a big batch of pesto as well as making pickled garlic scapes and experimenting with garlic scape salt similar to my delicious basil salt! So the pesto will go over pasta with some home canned chicken tossed in. I’ve got some greens from the garden already cleaned and ready for a salad, so that will go together quickly as a side.
Tuesday: Baked Fish, Stewed Kale, 3 Bean Salad and Citrus Rice
I”m not sure exactly what I’ll do to bake the huge trout my BIL gave us. Heck, if I’m feeling adventurous I might just try to grill it instead (which would keep fish smell out of the house). When I was weeding the strawberry patch I pulled up all the volunteer kale–so that’s ready to be cleaned and cooked up as a side dish. I tend to do all my greens cooked in pork broth with onions and some pepper flakes. Yum. I’ll add the 3 bean salad that I need to use up (it’s really just a few spoonfuls left) and make citrus rice as a starch side.
This is my fish meal for the week
Wednesday: Pork, Garlic Scape and Snow Pea Stirfry over Rice
I’ll slice up some pork from the freezer “stir fry” style and cook it up with some of the garlic scapes and home frozen snow peas. I’m experimenting with some various stirfry sauces–when I find one that I can really recommend I’ll eventually post it as a recipe. This will be served over rice.
This is my pork meal for the week.
Thursday: Pumpkin, Black Bean, Beef and Tamale Pie with Green Salad
I have got to use up that Butternut squash before it starts acting like a science project up on top of my cabinets. The pumpkin, black bean, beef and tamale pie is usually a “cool weather” type dish–but it’s supposed to be down in the 70′s by the end of the week so that should be fine. Plus I needed a way to use up butternut and sneak my beans and beef into this week’s menu. It’s a pretty complete dish, so I’ll just make another salad for a side.
This is my beef meal and my bean meal for the week.
Friday: Taco Bar
When you are going to have 20 some odd teen girls over you need something that scales up for a crowd, most folks will eat, and that doesn’t break the bank. So we went with tacos! I figured we could also do most of the cooking/prep work ahead of time making it easier to get the food out on time. We are also having homemade soda (again–I’ve been experimenting, I don’t want to write a “how to” until I’ve got a few more batches under my belt) and an ice cream sundae bar. Add in a movie projected on the side of the barn and allowing the girls to use the hot tub and I think we’ve got the recipe for a great party.
Saturday: French Onion Soup and Grilled Cheese Sandwiches
The onions I have that need to be used up are my Egyptian Walking Onions. So they are more of a scallion type plant with a really strong onion flavor. I have never made French Onion Soup with them, but don’t see any reason that it shouldn’t work. If I have time (after that party on Friday not likely) I will use the beef soup bones and make my own stock–otherwise I will purchase some decent boxed stock (this is one of those places where I don’t think bullion cubes can substitute.). Since there is no protein at all in the soup, I will make some grilled cheese sandwiches (with the good cheddar).
This is my soup meal for the week.
Sunday: Cheater’s Venison Stroganoff, Corn on the Cob, Sauteed Sauerkraut and Apples, and Homemade Rolls
Last but not least, I still have to fit a venison meal in. Stroganoff is easy, plus it can cook in the crockpot (which is good because we have the recital). I’ve got the frozen corn which is pretty easy to reheat. For the sauerkraut I have the homemade stuff in the fridge and I’ll add some onions and apples (sauteed) to make a side dish. Finally I’ll toss the ingredients for yeast rolls into the bread machine and cook them in time for supper.
Are you interested in learning more about menu planning? Check out my post “Why Plan a Weekly Menu” .