Weekly Menu

Last week was a great learning experience.  If you remember, I put together a menu, and mostly followed it. Ok, with a few tweaks.

I successfully had Monday and Tuesday (both of which were delicious). Wednesday got bumped to today because of a potato disaster. Thursday, as planned was Beer Haus, which we won’t be returning to any time soon. While the server and manager were apologetic and helpful, it was just bad.  Friday’s meal didn’t happen either, but it is on the list for next week.

I’ve really been working to get freezer meals together.  Most recipes online call for serving sizes far too much, so rather than wasting food (I’m finicky with leftovers). So I went on the hunt this week to see what I could do with that. The plan last week for food, both Monday and Tuesday’s meals could have been turned into freezer meals. Made a note in my recipe book.

This week:

Sunday: Steak and bok choy

Monday: Spaghetti and homemade garlic bread (this recipe made us 4 servings of garlic bread). Froze them for future use.

Tuesday: Santa Fe Turkey Stuffed Peppers (I split this up as well into two meals)

Wednesday: Chicken Penne Rustica (which I split into two freezer meals and used chicken broth rather than white wine) w/ garlic bread

Thursday: Probably swensons or panera. I work that night so it makes for a long night. I don’t typically come home until 9pm.

Friday: Football game.  Possibly homemade pizza, possibly dinner out.

A few extras that I made and put in the freezer: Southwest Roll-ups. I used low-carb tortilla rolls for this, and ended up with 12 rather than 16, so I must have used more in each one. I put 4 in three freezer bags and am set to go there.  Brown bag burritos. I have everything ready to make these today, but didn’t do it yet. These got burned in the pan. No idea what happened. nothing salvageable.   I am also using low carb tortilla wraps.  I bought two different kids so that I can try and see how I like them.

I also have beets from our CSA that I want to use. Here’s the recipe he used to give us samples, and they were delicious! Take the beets, with the peel on, put on foil, drizzle with olive oil, wrap up like a baked potato and try to leave the ends/seams up to hold in any juices. Roast on a cookie sheet at 350 for about a half hour for small ones to an hour for large ones.  Let them cool, the peels will slide right off just using your hands.  You can eat them hot or cold, sliced and cooked a bit longer in butter is special, or freeze them whole and take out a few at a time later on for a treat!  We had them warm, cooked in butter.  Delicious. 

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