I’ve been in a cooking mood the past few days. I guess it’s the cooler weather….
In the Kitchen with Linda & Dinner Menu
Over the weekend, I cooked 2 pounds of kidney beans in the slow cooker. I used some in Jag, and froze the rest. I got 2- 4 cup bags, and one 2 cup bag. I got 6 lunch servings of Jag for my husbands lunches. I put 3 in the fridge for this week, and put 3 in the freezer for later.
I also made 2 batches of freezer biscuits. We ate some for supper on Sunday, and I put 35 uncooked biscuits in the freezer.
My plate of biscuits and chocolate gravy from Sunday nights dinner. My daughter Abby, 16, made the chocolate gravy. It was her first time making it, and she did a great job. Yummo!
I bought a 10 pound bag of rice when I went shopping. I’ve never bought that much rice at one time before. We are going to start buying it it bags that big from now one. I would buy bigger, but Walmart didn’t have any bigger bags of the parboiled rice. We prefer that to the regular rice. I used some in the Jag, and I got the rest to fit in 2 quart jars, and one container.
I also made 4 batches of hot chocolate mix. It should last at least a month, depending on how cold it gets. Yes, we drink a lot of hot chocolate in the winter. I keep the metal canister on the counter at the ready. lol
Last Friday’s homemade steak and cheese sub on homemade rolls. yum!
Last week’s Taco Baked Potatoes is a nice variation for our weekly taco night. And they are good, too!
Now…. to answer the question that I get asked about a hundred times a day……….What’s For Dinner?
Saturday – Sabbath- Make ahead meals- Keilbasa with onions and peppers, oven fried potatoes, carrots
Sunday – soup & sandwich day – Homemade potato corn chowder, homemade biscuits
Monday – chicken – Chicken, potatoes, carrots in the slow cooker
Tuesday – pizza/pasta – Homemade pizza with onions and peppers
Wednesday – beef – Cincinnati style chili over spaghetti, green beans
Thursday – chicken – Chicken potato casserole, peas
Friday – beef –Chili Beef and Cabbage, homemade bread
For more ideas, visit Menu Plan Monday