This week’s menu plan is the Frugal Upstate clean out the freezer version of “Iron Chef”
This week I have a few things to consider:
1. The narrow little freezer in my side by side fridge is stuffed to the gills-so I’ve got to use some things up. I’ve got a half of a family sized package of polish sausages (minor-ly freezer burned), leftover beef brisket BBQ a bag of ham pieces, some ground beef in taco sauce and some baked chicken and some fish from my brother in law in there to use.
2. From the garden I’ve got potatoes that I accidentally speared with the garden fork, green beans that I steamed a few days ago, several green tomatoes that I’ve been trying to ripen inside. . . but are starting to go soft, and about a cup and a half of rice leftover from last week that needs to be used as well.
3. Monday night I had play rehearsal, Tuesday and Thursday we have after school activities leading right up to lunch. Yankee Bill is out on Wednesday night. On Friday, I’m going out for dinner with the girls. Woohoo.
Taking all that into account here is my game plan:
Monday: BBQ Beef Brisket on rolls with Green Beans
This was a quick heat and eat type meal that I was able to get on the table quickly and out the door in time for rehearsal.
Tuesday: Sausage Apple Strata with Acorn Squash
I can make the Sausage Apple Strata with the polish sausage, apples (which I have on hand by the bushel right now) and old bread. I really love the dish, the rest of the family just thinks it is ok-but they will have to deal! I’ll really do up the whole “fall” theme and serve baked acorn squash on the side.
Wednesday: Chicken in Gravy over Rice with Sesame-Soy Green Beans
The chicken was marinated, baked and then frozen a while back. I meant to eat it over salads this summer-but that never happened, so it is a bit dry around the edges. .. chopping it up and putting it in chicken gravy will keep it flavorful and moist. Put that over rice and it’s a meal. The rest of the steamed beans (I didn’t eat them all from Monday) will be tossed with some soy sauce, sesame oil and some sesame seeds and then sauteed them.
Thursday: Chicken Spaghetti and Green Tomato Casserole
Since we are busy on Thurs, we’ll just do a basic jarred red sauce and add in more of the chunked up chicken from the freezer. I’m trying a new green tomato casserole recipe.
Friday: Yankee Bill’s Choice
I’m going out for Mediterranean with the girls, so it’s up to hubs to figure it out.
Saturday: Potatoes and Ham, Chard and Peas
This will use up the potatoes and ham, I’ll pick chard from the garden and also have the peas from the freezer.
Sunday: Leftover Buffet
There should be lots of little bits of stuff to eat for dinner on Sunday.
So what are you eating for dinner this week?
Are you interested in learning more about menu planning? Check out my post “Why Plan a Weekly Menu” .