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We had a slight freezer issue this weekend and had 1/3 of our food thaw out… I’m not blaming anyone but I think everyone learned their lesson as they had to help me cook and put up 20 lbs of chicken, 3 lbs of sausage, tons of vegetables, and other random items. With all that fun on Sunday, a few of our meals this week are finishing off things that are now in the refrigerator thawed. We also now have a freezer full of breakfast casserole and pot pies.
Here’s what we are cooking this week:
Monday – Cauliflower Soup, Ham and side salad
We made this a few weeks ago and it became an instant favorite. We got a head of cauliflower in this weeks produce basket and the first thing the girls asked was for soup!
Tuesday – Chicken Pot Pie and fruit salad
With over 20 lbs of now cooked and shredded chicken this was the first thing that came to mind to use a lot of chicken up! We made quite a few pies and put them in the freezer for later meals. I might as well enjoy an easy night of cooking after all that though, so we’ll eat one this week.
Tip: go even easier and just use a can of cream of chicken soup instead of making the broth, flour rue. You’ll have them put together in 5 minutes!
Wednesday – Dinner at Church
Only two more weeks of VBS and my night off from cooking.
Thursday – Chicken Tikka Masala & Rice with fresh green beans
This is using a Tasty Bite Simmer Sauce that was 99¢ at Kroger a few weeks ago. Here’s a link to see what it is, but please don’t buy it here it’s crazy expensive. All you need to do is add the chicken and it’s incredible tasting!
Friday – Breakfast: Scrambled Eggs, Bacon and Corn Bread Cake.
With 10+ chickens in the yard, this is a required meal every few weeks. We alternate between biscuits and cornbread, so this week will be a cornbread cake. This is sweet and could be dessert! We also entered it in the fair last year and got a blue ribbon.
Saturday – Crockpot BBQ Pork Tenderloin, Corn on the Cob, Cole Slaw
I have a workshop Saturday morning that will take most of the day to drive there and back, so dinner will be ready when I get back! This is the easiest crockpot recipe and will feed a lot of people. Just make sure to thaw your tenderloin the day before (that’s the hardest part for me to remember).
Sunday – Beef Pot Roast
Every Sunday is either a beef roast, ham or pork roast. For a beef roast I use a simple recipe my grandmother taught me.
Season the roast with salt, pepper and garlic and then brown the roast on all sides (I do this straight in my dutch oven on the stove). Remove from heat and add one can of cream of mushroom soup and one packet of Lipton onion soup mix. I also add about 1/4 cup of red wine vinegar and 1 cup of water. Add in any veggies you want (we do carrots and potatoes). Cover and bake for 2 hours at 350 degrees.
I have a delay bake oven so setting it to start while we are at church we always come home to lunch ready and a house that smells amazing!
See our past week meal plans.
