It’s May! I hope that April showers really do bring May flowers–because it’s been raining enough around here lately. I could use some spring flowers. Actually my thoughts are turning to getting the vegetable garden ready for planting (yes–we can’t plant around here till late May) and all those outdoor kinds of projects.
1. Now that we’ve got my dad’s health under control and have him moved into his new place, the rec volleyball league is over and the play is complete. . . it seems like my schedule is far less chaotic. That’s a good thing! Buddy still has mountain bike practice a few days a week plus scouts. He and I have karate (when we can make it), both kids have piano and Yankee Bill has pool and our legion meetings. That’s a lot, but a heck of a lot less than we had going on a few weeks ago! Long story short–this week I’ve got Buddy at something late 3 nights that may impact dinner–Yankee Bill won’t be home for dinner one night. So that’s not too bad.
2. In the fridge I have a little bit of leftover chicken (shreds really), salad fixings and some chopped up onion, broccoli, green beans etc left over from making Tempura. There is one Italian Sausage, a package of bacon and about a 1/2 lb of cheddar cheese. I never did make the salmon packets, so there is still frozen salmon in the freezer along with some frozen french fries and mixed frozen vegetables. In the downstairs freezers I’ve got plenty of pork and venison and some of my ground beef (the rest is still in the freezer at Moms)
3. There are a variety of canned vegetables and fruits in the cupboard, along with my normal supply of rice, beans, pastas etc. I keep a well stocked pantry.
4. There are some fresh green onions out in the garden, along with chives, lovage and wild dandelion greens.
Taking all that into account here is my game plan:
Monday: Loaded French Fries
I wasn’t feeling well yesterday, so Princess asked if she could make dinner. She made oven fries (from a bag) with a homemade cheese/garlic sauce and real bacon scattered on top. It was yummy, and nice for me not to have to cook. We probably should have eaten a vegetable as well. . . but we didn’t
This is my meatless meal for the week–since basically a slice and a half of bacon split between 4 people was the only meat. I chose to see that as a garnish!
Tuesday: Easy Teriyaki Salmon with Sushi Rice and Stir Fried Vegetables
These are the Teriyaki Salmon Packets I intended to make last week. I have some of my Sushi Rice Dressing left, so for a bit of a change up on regular rice I’ll toss the sauce in before serving (it’s sort of a light sweet/sour taste). I’ll also do a quick stirfry of the leftover veggies from making Tempura as a side dish.
This is my fish recipe for the week.
Wednesday: Green Chili Chicken Lasagna with Salad
I haven’t made my Green Chili Chicken Lasagna in a long, long time. This is a great use for those “shreds” of chicken in the fridge–the recipe calls for 2 cups of chicken, if I don’t have quite enough I’ll crack open a can of home canned chicken to make up the difference. This recipe will also use up some of the cheese in the fridge as well as flour tortillas that have been hanging out in there for quite a while. The salad is made from the lettuce, tomato, onion, and cucumber I’ve got sitting in the crisper drawer. I’ll probably toss in some fresh chives and lovage from the garden as well.
Thursday: Blue Cheese Stuffed Burgers with Potato Salad and Roasted Green Beans
I made burgers last week and although they were delicious, Buddy was disappointed when he found out that I wasn’t making my Blue Cheese Stuffed Burgers (made with ground venison). So I’ll make him happy this week! Thursday is the only day that doesn’t look rainy and awful, so hopefully I’ll be able to head out to the grill. Besides the burgers I’ll make some homemade potato salad and roast some fresh green beans I picked up at Aldi. I just love the roasted green beans–just as good as french fries as far as I’m concerned!
This is my venison meal for the week.
Friday: Beer Braised Ribs with Sweet Northern Cornbread and Greens
I finally pulled one of the racks of ribs from the freezer (from our whole pig purchase). I’ll make the Beer Braised Ribs–they take a while cooking first in the beer and then being drained, covered in BBQ and cooked again. That’s ok, I’m working from my home office on Friday. Ribs always just seem “Southern” to me, so Sweet Northern Cornbread and greens are the natural sides. I’ll probably use home canned greens–but if I have the time and inclination I may go foraging for Dandelion Greens in the back yard.
This is my pork meal for the week.
Saturday: Steak, Baked Potato and Frozen Vegetables
I have a couple of NY Strip Steaks from our 1/4 of a steer we purchased a couple years ago (yes, we are almost done with the beef. . . ) We’ll do those up on the grill with some steak seasoning, then serve with baked potatoes and frozen vegetables (I think it’s a broccoli cauliflower mix). Simple but delicious
This is my beef meal for the week.
Sunday: Mother’s Day
Someone else can figure out dinner 🙂
Are you interested in learning more about menu planning? Check out my post “Why Plan a Weekly Menu” .