It’s starting to feel like spring here at the Frugal Upstate Village Homestead. This weekend was up in the mid 70’s. . . but never fear, there is a chance of snow today. (lucky us).
I’ve got several things to consider this week:
1. This week is spring break for the kiddos. We have popped up to my sister’s for a quick overnight visit, but that takes 2 nights dinner out of the equation. We don’t have any regular kid activities in the evening–but they are taking a boating certification course for two nights at 5:30–so supper will have to be early. Yankee Bill has his regular evening activities on Thursday night. Friday night we are *hopefully* having a sleepover for Princess and some of her friends (eating dinner at our place then having a movie for the girls). Easter dinner is at my sweet mother in law’s house.
2. In the fridge I’ve got a pint of canned chicken that is open (it was a quart but we used half). There are plenty of eggs, lettuce and salad stuff, and some bacon. The freezers have their usual stock of beef, pork, corn, snowpeas etc. I’ve still got plenty of home canned tomato sauce and veggies left as well.
3. At some point I want to try making homemade soup stock from the soup bones that were part of our beef purchase. Not sure if that will be this week or not, but I don’t want to forget about it.
4. As always my goal is to have one venison meal, one beef meal, one fish meal, one pork meal, one bean meal, one meatless meal and one soup meal per week. This probably isn’t going to happen this week but we’ll at least keep it in mind.
Taking all that into account here is my game plan:
Monday: Ribs, Potatoes and Broccoli Salad
Ok, I admit it, this was my sister’s meal, not mine. But it was delicious.
This is my pork meal for the week.
Tuesday: Frito Pie
Fritos, Chili and Cheese. Delicious but not exactly nutritious. That’s ok though! It’s vacation, and I’m with family.
This is my bean meal for the week (there are beans in the chili).
Wednesday: Chicken Pot Pie
I’ll combine the canned chicken (which has it’s own broth) with some rehydrated veggies (corn/bean/carrot/pea), celery, onions etc. . . thicken it up, pop it in a crust and call it dinner.
Thursday: Crockpot Roast Beef, Green Beans and Rice
I’ve got these big chuck roasts from our beef purchase. I’ll do a simple crockpot recipe (probably my Ridiculously Easy Crockpot Roast– although I might make white sauce instead of using cream of mushroom soup), warm up some home canned green beans (maybe tossing some bacon in) and make a pot of rice.
Friday: Taco Bar
If we are going to have a gaggle of young teenage girls at our house for dinner, I figured a Taco Bar would be a fun way to go. Easy, tasty and folks can make their own however they like it.
Maybe I’ll do some Queso dip or something with it–but since we are going to a movie and then back to the house for ice cream and cake. . . I don’t think anyone is going to starve.
Saturday: Ginger Fish, Rice and Stirfried Vegetables
This was my favorite fish recipe my mom used to make–you can do it in the oven or even use it in a rush in the microwave! I’ll try to take some photos and get the recipe up soon. Since it’s an Asian type recipe, rice is just the perfect side. For vegetables I’ll use the frozen snow peas along with carrots, onions and celery.
This is my fish meal for the week.
Sunday: Easter Dinner at Nana’s
I’ll probably bring homemade rolls and a side dish–but I won’t have to cook the actual meal.
~~~~~~~~~~~~~~~~~~~~~
Are you interested in learning more about menu planning? Check out my post “Why Plan a Weekly Menu” .
Leave a Reply