Holiday weekends just mess me up. We spent all weekend busy doing fun things like seeing the car show Yankee Bill put one of the old cars in, having a BBQ at my Mother-in-law’s, marching in the parade, attending the Memorial Day ceremony and then hosting a big BBQ here.
It left me tired out, happy and, well, behind. So meal planning sort of fell to the wayside. But that’s ok, I just pick back up and start again!
Things to consider this week.
1. We hosted a BBQ on Monday, have scouts & pool on Wednesday, I have a Dr appt and errands in town on Thursday during the day and the kids “art show” at the school to attend in the evening, Yankee Bill might be gone all evening Fri & all day Sat & Sun depending on how his team plays in the local pool championships, and the kids and I have a field trip to take on Saturday.
I’m exhausted just thinking about it.
2. There is leftover chicken and homemade stock from the chicken I roasted last week. There is a big bowl of leftover German potato salad from my MIL’s BBQ, some hamburger rolls, and a couple of bags of potato chips left over from my party, and a friend gave me 1 dozen free range chicken eggs.
3. The lettuce in the garden is big enough to start harvesting some leaves. I’ve also got leeks that are starting to send up flower stalks, so I need to harvest and use those. The Egyptian Walking Onions are up in a “green onion” stage so I can use some of those as well.
Taking all that into account here is my game plan:
Monday: Memorial Day BBQ
I made 40 hamburgers and had large package of hotdogs (maybe 18?), provided buns, soda, beer & a couple bags of chips. All the rest of the stuff was “dish to pass”. Everyone had a great time (even though it was super duper hot for NY in May) and all I had left at the end was 3 hamburgers and 3 hotdogs. Woohoo!
Tuesday: Chicken in Gravy, Bread, German Potato Salad and Chard
I cut up half of the leftover chicken and heated it up in some gravy (made from powder-I cheated!) That was served over bread with the leftover German Potato Salad and some chard from the freezer.
Wednesday: Frittata & Salad
I meant to make a Frittata last week but things got hectic on Wednesday night and the kids just ate Ramen noodles instead (yeah-I know, not so healthy). So this week with a bunch of the onions up in a green onion stage and a full dozen free range eggs on hand I should be able to swing one. The salad will be garden lettuce, leeks, and whatever else I lay hands on.
This is my meatless meal for the week.
Thursday: Chicken Soup and Biscuits
I’ll make chicken soup in the crockpot (since I’ll be running errands during the day) with the second half of the chicken meat and the broth from the bones, as well as some miscellaneous vegetables (probably from the ones I’ve been dehydrating). Biscuits are easy to whip up at the last minute to go with soup and a big of a change from plain bread.
This is my soup meal for the week.
Friday: Hamburger, Green Pepper & Onion Pizza
We always make pizza using my Pizza Hut Crust Clone recipe for Friday nights-but to change it up a bit from our typical “one cheese one pepperoni” model and make one in my favorite flavor-hamburger with green pepper and onion! Except of course I’ll use Venison burger instead of beef burger.
This is (barely) my venison meal for the week.
Saturday: Wanna Be Wendy’s Chili with Cornbread
I won’t be able to use up all the Venison burger on the pizza, so I’ll use the rest in my Wanna Be Wendy’s Chili recipe in the crockpot. Since we are gone most of the day for a scouting trip it will be great to have it all ready in my crockpot when I get home. I’ll make a quick batch of cornbread to go with it-if it’s too hot for that or I’m feeling lazy we’ll just serve it over some of the leftover tortilla chips in a semi “Frito pie” style.
This is my bean meal for the week.
Sunday: Fried Fish, Sauteed Lambsquarter and Rice
I have a theory. That’s a phrase that usually brings a look of fear into my husband’s eyes. Anyway my theory is that I can use the burner out on the propane grill to fry fish and then the house won’t be all stinky with “Eau d’trout”. We shall see-depending on how I feel and the weather this might turn into baked fish.
The lambsquarter is growing wild (with my blessing) in the garden right now. I’ll saute it up with some olive oil and some garlic. Mmm. A pot of rice and we’ll have a meal.
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” .