Down and Dirty Menu Plan

Well, I’m flying out for a big conference on Thursday-so I only have to have 3 days worth of menu plan. Why not continue to plan for when I am out of town? Well, I have had to deal with frugality meeting reality there.

So here we go:

Monday: Chicken Stirfry & Rice

I still have chicken on the carcass (in a zippered bag, in the fridge) from last weeks roast chicken. I’ll throw it in with some frozen stirfry veggies and homemade sauce and add rice. Viola. Then I’ll throw the carcass in to the crockpot with water & a TBS of vinegar to cook because. . .

Tuesday: Chicken Soup & Bread

I’ll use the broth made from the caracass & leftover veggies to make homemade Chicken soup with bread on the side.

Wednesday: Banana Pepper Venison Roast, Veggies and Homemade Oven Fried Potato Wedges

I have a couple of Venison Roasts down in the freezer. I am going to base my recipe on the Pepperoncini Beef Roast-but I have a bunch of sweet pickled banana peppers left over from the 3 foot Subway sub that we had at the Vestry Retreat on Sunday. I can’t imagine I’ll use them for anything else, so we shall try this!!

So that’s it for menu plans 🙂 I won’t be back till mid week next week, so don’t expect to see a menu plan next Monday. I’ll be back on track after that though.