Another week, another meal plan. As crazy as it sounds to me, I finally seem to be getting a little bit of order in my life. I know, I probably shouldn’t say that too loud. . . fate might hear me and decide to intervene by throwing a crisis at me.
1-We have our regular compliment of weekly activities. Karate two evenings, Boy Scouts & Mountain Bike Practice for Buddy, Pool League & Area Vets mtg for Yankee Bill. I’m teaching a class for the cooperative extension on Thursday night. Princess is attending the Prom on Saturday night (which means we’ve got a hair appointment on top of the regular piano lessons and such on the weekend). Sunday night we are at a friends Master’s Degree Graduation party–so we’ll be eating there.
2-The weather is cold and icky for the next few days with highs in the low 60’s before finally getting up into the low 70’s from Friday through the weekend. I won’t exactly want to be hanging out on the porch grilling for the next few days, but I can get away with some nice casseroles and stews.
3-I’ve got a “locally grown” recipe post due, so I need to cook something with apples and/or onions this week. I’ve also wanted to post my Teriyaki Salmon packet recipe, so I should make that again.
4-In the fridge I have salad fixings, bean sprouts (that I sprouted), tomatoes, hard boiled eggs, blue cheese, rice, 1 chicken thigh, some onion scraps, a package of imitation crab legs and a kielbasa. There is sage, lovage, chives, sorrel and green onions growing in the garden, and dandelion greens in the yard (if I feel like working for them).
5-In the freezer and on the shelves I still have plenty of pork products, a bunch of ground meat (still from my 1/4 cow), venison, home and commercial canned vegetables etc. (basically, the pantry is well stocked for many things)
Taking all that into account here is my game plan:
Monday: Chicken & Biscuits with Canned Carrots
I’ll make a broth from the chicken thigh, onion scraps, some loveage and sage from the garden and a bit of chicken bullion. That will get thickened up as the gravy part of the Chicken & Biscuits. I’ll shred the chicken off the bone and see how much I get (I can always add some home canned chicken if it isn’t enough). Homemade biscuits for the chicken to go over, and then carrots as a side.
Tuesday: Homemade Egg Foo Young with Vegetable Stir Fry
The bean sprouts and leftover pasta will go into an adapted version of my Ramen Egg Foo Young. I’ve got a bag of frozen “stir fry vegetables” in the basement freezer, so I’ll warm those up for a vegetable side. If I’m feeling fancy I may actually stir fry them in a pan with some soy, toasted sesame oil and a few spices. If not they will just be steamed vegetables. I’m flexible.
This is my meatless meal for the week.
Wednesday: Venison Stew with Homemade Bread
We’ve got a lot of venison stew meat in the freezer, so I’ll use some to make a nice, warm Winter Beef/Venison Stew. As an added bonus, I can always have it cook in the slow cooker during the day so it will be pretty much hands off after I brown the venison. Soup and stew always cry out for a starch if you ask me–so I’ll make up some homemade dinner rolls using my bread machine homemade dinner roll kits.
This is my venison meal and my soup meal for the week.
Thursday: Kielbasa with Apples and Onions, Rice and Green Beans
This is my recipe for the blog post I’ve got due. It will be a skillet meal. For a side I’ll use the rice in the fridge (warmed up of course)–Unless the kids have eaten it all in which case I’ll just make another pot of rice. I’ll add some canned green beans for an additional vegetable.
This is my pork meal for the week.
Friday: Homemade Pizza
Using the Pizza Hut Crust Clone recipe of course.
Saturday: Creamed Crab over Toast with Green Salad
I’ll make a cream sauce and put the imitation crab in it (maybe I’ll add a few flavors reminiscent of Seafood Newburg–like a bit of sherry and a dash of cream). It will be ladled over some toast and served with a green salad.
This is my fish meal for the week.
Sunday: Graduation Party
Eating at the party will be dinner.
Are you interested in learning more about menu planning? Check out my post “Why Plan a Weekly Menu” .