Weeks where I am exhausted and over scheduled are when having a menu plan really makes life simpler.
This week I returned from a road trip with the kids, have only 2 days to get all my writing & work done and then have the kids home for a four day weekend. On top of that I have videos due for 3 different campaigns-all which involve cooking (ie time intensive) and of course the editing. . . so it’s going to be very, very hectic around here. We also have Girlscouts and other kid centric activities to plan around.
I need an easy week!
Monday:Â Marketside Pasta
We STILL had unused fresh pasta from the Walmart Marketside stuff I was testing last week.
Tuesday:Â Venison Steaks with Collards, Beets & Buttered Noodles
We have plenty of Venison Loin left in the freezer, and the best method for cooking it is a simple pan frying with a little bit of butter (venison is very, very lean). I’ll make a simple pan gravy to go with it. I’ll throw some collards from the garden into the crockpot to cook down all day, steam some garden beets and use up some of the plain buttered noodles I have leftover from last week in the fridge.
Wednesday: Chicken Soup & Homemade Bread
It will be very easy to put a pot of chicken soup together in the crockpot in the morning and have it ready to go whenever we are ready to eat.
Thursday:Â Pizza & Salad
There are two of the Marketside Pizza’s left as well. We are moving pizza night to Thursday this week since the kids will be going to a movie event at the school. There is just something about movies & pizza 🙂
Friday:Â Ham, Baked Potatoes & Steamed Carrots
I’ve got ham slices in the freezer, and they can be quickly warmed up in the microwave, oven or even in a fry pan. I will bake up the last few potatoes from the garden that I’m storing the basement (my yield was pitiful) and pull some of the carrots that are patiently waiting out in the garden.
Saturday:Â Venison Teriyaki Stir Fry with Sauteed Vegetables and Rice.
The Venison is from the freezer-I’ll stir fry it with some onions, garlic & Teriyaki marinade. I’ve got a bag of very nice frozen stir fry vegetables that I will season & cook separately.
Sunday:Â Roast Chicken with Gravy, Rice and Green Beans
I fully intended to roast a chicken last week-but it didn’t happen. So I will roast one this week and have leftover chicken for stock & other meals. The rice is from my omnipresent 25lb bag of rice and the green beans are from a can.
What do you have on the menu for this week.
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