This salad was my lunch one day last week. I had some homemade chicken salad left over from the day before. I had that with diced cheddar cheese, cottage cheese, lettuce tomatoes, and onions. It made a nice summer lunch. I know it’s only spring, but we have been having some warm weather here in Kentucky.
My major kitchen accomplishment last week was grinding and cooking 12 pounds of venison. I grind it in the food processor. The food processor works very well for grinding the meat.
I cooked 4 pounds at a time, making 3 different dishes. The first four pounds, I browned with beef bouillon. I froze it in meal size bags to be used for spaghetti.
I used four pounds to make sloppy joes, back right corner. (Secret! I used canned sloppy joe sauce!) I used the other 4 pounds to make venison guisado, front left corner. It’s a fancy name for taco meat! I got the recipe from a venison cookbook. The cooked, bagged hamburger is in the middle.
And all the finished meat bagged for the freezer. I love having meats like this in the freezer. They are my own convenience meals!
My family loved it when I made homemade venison breakfast sausage. So I hope to make a big batch, like 10 pounds worth, this week.
In the Kitchen with Linda & Dinner Menu
Now…. to answer the question that I get asked about a hundred times a day……….What’s For Dinner?
Saturday – quick & easy- take out pizza
Sunday – soup & sandwich day – Fish fillets, chicken strips, macaroni & cheese
Monday – chicken or turkey – Chicken Potato Skillet, sliced tomatoes
Tuesday – pizza/pasta – Spaghetti with venison meat sauce, peas, broccoli
Wednesday – Taco Night- Venison tacos with all the fixin’s
Thursday – pork or beef – Slow cooker Mongolian Beef, rice, green beans
Friday – venison – Venison roast, potatoes, carrots, and onions in the slowcooker
For more ideas, visit Menu Plan Monday
