Good morning fine people. Well morning at least for me-a near disaster was avoided this morning so I’m in a good mood. I thought the kiddos had missed the bus, but just as we were loading up the car to DRIVE to the school we saw the bus stop at the bus stop. . . she was actually a few minutes late! So the kids ran up the sidewalk, the bus driver held up traffic for a few minutes for me, and all was well.
Yay!
I’ve got a midweek trip this week-I’m heading down to New York City to see a demo on the new Kitchen Ninja on Thursday morning, which requires me to drive down Wednesday night and spend the night(all expenses paid) in a hotel in Manhattan. Aw, tough isn’t it?
The Ninja, from what I can tell, seems to be sort of a cross between a blender and a food processor-in theory it doesn’t turn the food to mush because of the special blade design. We shall see. I figure what the heck, I get to go down, check it out, Meet Robin Miller from Food Tv as well as 44 other bloggers (many of whom are friends already) and then get a Ninja to take home and one to give away on the blog.
Anyway I’m telling you all this because it means there is a monkey wrench in the middle of my meal plan. Not only am I going to be gone on Wednesday night, but it’s open house at Buddy’s school.
So Yankee Bill needs a meal planned for that night that is super simple to get on the table. Luckily I should have time that morning to get a crock pot meal going so he can just serve when he arrives home! Also on Thursday night I’ll be arriving home right around supper, and then we have open house at Princess’s building, so right out the door again. That will have to be a prepackaged meal. Busy days!
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Monday: Spaghetti with Porcupine Meatballs & Salad.
I’ve got both ground beef & Venison Sausage in the fridge. There is leftover white rice and leftover spaghetti. Make meatballs, add a jar of sauce and call it supper along with the leftover green salad in tupperware in the fridge. Heck if I’m lucky it might even give me some more room in there.
Tuesday: Roast Chicken, Mashed Potatoes and Gravy, Steamed Chard
I never did roast that chicken on Saturday, and it needs to be cooked. Instead we got so busy with sealing the driveway (Yankee Bill did that) and painting Buddy’s loft bed (me) as well as clearing most of the veggies out of the garden (a frost was predicted) that it was 6pm before we knew what hit us. I admit it. We ordered Chinese.
Wednesday: Crock Pot Chicken Soup & Homemade Bread
The soup will be made from the roast chicken bones, leftover chicken and garden veggies. I will be making the bread this evening, but there should be plenty left. This will be all cooked up in the crockpot so all Yankee Bill needs to do is serve, then stick the leftovers, still in the crockpot liner, into the fridge.
Thursday: Chicken Stuffing Casserole, Green Beans, Zuchinni Pickles & Stewed Rhubarb
There will be leftover chicken from Tuesday-So I’ll make stuffing casserole, pick some more beans from the garden & use a jar of last years Zucchini pickles. I plan on stewing some of the Rhubarb. It may be stringy. . . It was a new transplant this spring, so I let it grow without picking ANY so that the roots would get plenty of growth. But it is time to cut it back for the fall, so I might as well try eating some of it!
Friday: Homemade Calzones
With the Pizza Hut Clone Crust recipe as always.
Saturday: Ham Wrapped Asparagus with Hollandaise, Rice & Broccoli
I bought 3 jars of white asparagus months ago when they were on sale at Aldi’s. The kids have been bugging me to make these, but I kept not having ham & the silly Hollandaise packets (yeah I cheat) in the house at the same time. The stars seem to have aligned, so we are going to go for it.
Sunday: Buffet
In other words: Leftovers. Honestly folks, I have found that if I don’t work this into the menu plan I wind up with WAYYYY too much stuff in the fridge.
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Want more info on my menu planning philosophy, check out “Why should I plan a weekly menu?“
For more great menu plan ideas, head on over to Menu Plan Monday at the Organizing Junkie.
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