Ok-last weeks menu plan pretty much went to hell in a handbasket. I didn’t feel well all week and sort of opted for the path of least resistance in several cases. I did make a few of the meals-crock pot roast etc. . . but many other fell by the wayside or were revamped into something else.
That’s just the way life goes sometimes.
So this week I will have to use some of the ingredients up (specifically meat) that I had intended to use last week.
Monday: This & That Curry & Rice
There are some leftovers that will have to get tossed if I don’t use them up soon. This & That Curry is always one of my quick, easy, go to meals for getting rid of lots of different bits and bobs hanging out in the fridge.
Tuesday: Venison/Beef Burgers, Potato Salad & Green Beans
This year when we had our venison processed, the guy accidentally made all the ground meat into hot sausage. While tasty, it is too hot for the kiddos and has left me with no plain ground meat. I have found that if I mix it half and half with cheapo ground beef it brings the heat down and makes just a pleasantly spiced meat mixture perfect for meatloaf, burgers, meatballs etc. Last week I had purchased a large family pack of ground beef-so I will mix it together with some of the defrosted sausage and make burgers, as well as make and precook some meatballs to toss back in the fridge for future meals.
Wednesday: Roast Chicken w/Gravy, Rice & Salad
Yes, that’s the chicken I bought and defrosted for last week. I need to cook it up soon!
Thursday: Chicken Stuffing Casserole & Frozen Veggies
I’ll use a tad bit of the venison sausage, leftover chicken, and some of those long lost packages of hotdog buns that are too freezer burned for any other use. . . Mmm. Stuffing. . .
Friday: Pizza
I never did make pizza last week (*gasp*) so the big old ball of dough is in the freezer. I’ll be defrosting and using this week.
Saturday: Going Out
We are going to a wedding-the kiddos will eat something extremely nutritious, like fishsticks or Ramen noodles.
Sunday: Leftovers. . .
I’m leaving my calendar open on this one. . . I’m sure there will be some leftover food to use up
For more great menu plans, head on over to The Organizing Junkie for Menu Plan Monday.
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Have you ever thought of processing your own deer? We’ve done it for several years for a variety of reasons with the top 3 being we know we are getting the deer we took, we can package it the way we want, and most importantly cost. All it takes is an investment of $20 for a knife set and $40-60 for a vaccuum sealer. One year and the equipment pays for itself!
Yankee Bill’s Aunt and Uncle do it for themselves. To be honest, we only pay $40 a deer for the processing (a bit extra for the sausage mix) and then don’t have to mess around with it (or the, um, mess). My husband trusts the elderly gentleman who does the processing and believes that we really do get the deer we shot. . . so I’m happy to go with it. And we do butterfly the loin ourselves. . . but that is relatively minor.