Menu Plan~short week!
September 9, 2009 by Jenn @ Frugal Upstate
Filed under General Frugality
Yeah, I know. It is Wednesday already.
It has been a busy week. School finally started here Upstate for the kiddos, as did soccer practice! We also had all of the Labor Day festivities to deal with. . . so meal planning has been rather catch as catch can.
I’m willing to give it a shot for the rest of the week if you are though.
Wednesday: Broccoli Cheese Quiche and Garden Salad
I’ll use my standard Quiche with Rice Crust recipe. We succumbed to the lure of takeout Chinese this weekend and as a result have a lot of white rice I can use for the crust. As a matter of fact I will make three quiches-one for dinner, one to freeze, and one to take to a friend who is sick.
Thursday: Crock Pot Venison Stroganoff, Noodles and Carrots
I defrosted some venison Spedies (not marinated). Since those are cut from the tougher pieces of meat I’ll cook them low & slow in the crock pot like I do my “Ridiculously Easy Roast” recipe. Since I have about 2/3 of a cup of sour cream left over from Labor Day dip making, I’ll toss that right in before serving and call it Stroganoff.
Friday: Calzones
I’ll make homemade calzones with the Pizza Hut Crust Clone recipe.
Saturday: Venison/Beef Cheeseburgers, Garden salad & Corn on the Cob.
I’ll mix some store bought beef with the slightly too spicy venison sausage for a really nice burger mix. There still is lettuce, beans, carrots etc in the garden so we’ll make a salad and add some farm stand sweet corn. Mmmm.
Sunday: Homemade Baked Beans, cornbread & pickles
I am constantly trying to work meatless meals into our menus. Since the weather is starting to cool down, baked beans sound delicious. They are a crock pot meal as well, which makes them a good meal to plan for our soccer game day.
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I really need to take up making homemade pizzas or calazones. I love them so much…what am I waiting for???
Its a great menu for the short week.
M Funk-Calzones are pretty easy! The two things to remember are #1 don’t use too much wet filling and #2 really seal the edges well. If you don’t seal well then you wind up with bread that has a pool of burn topping congealed next to it on the baking pan.