In the Kitchen with Linda & Dinner Menu

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Taking pictures of what I do in the kitchen is turning out to be helpful to me in a way I didn’t imagine. Sometimes I feel like I haven’t done anything in the kitchen, or I feel like I haven’t been feeding my family meals that are “good enough”. Now I can look at the pictures that I took and see for myself that it’s not as bad as I think it was. Well, most of the time! lol

 

I had some turkey left from the one I cooked in the slow cooker the week before so I used it in this Turkey Alfredo. I used my Alfredo Ham & Pasta Skillet Dinner Recipe, substituting turkey for the ham. It came out great and they ate it all! Well, except for the peas a couple of teenagers left on their plates because they “hate peas”. Hopefully, a few sneak through with the pasta! lol

 

 

Some of the grapes on our grapevines were ready last week. I made the first picking into 6 quarts of grape juice. I used a super easy recipe that I got from a group on social media. It’s so easy and tastes so good! I’ll be sharing the recipe very soon, so be on the look out for it!

 

 

I always put “Tacos with all the fixin’s on my menu”, well, here’s what the fixin’s looked like last week. Venison taco meat, lettuce, tomato, red onion, sour cream, and my version of refried beans. Except, they are not refried! I drain a can of pinto beans, put them in a bowl, and mash them with a potato masher. You can season them if you like, but canned beans have enough salt, so you don’t really need to. So easy, healthier than refried beans, and taste great!

 

 

I used the beans to make some Taco Roll Ups while the family was making their tacos. The family used the rest of the beans when they made more tacos. My family makes a lot of tacos. lol These Taco Roll Ups came out great. I shared what I made with the family and they all loved them! Be on the look out for that recipe coming soon!

 

 

On Tuesday, I ground 7 pounds of venison meat from the freezer with my food processor. I cooked it all on Wednesday because I ran out of time on Tuesday. I made taco meat, and we ate some that night, and I have one meals worth to put in the freezer. I cooked the rest of the meat and packaged it for the freezer. I love having cooked meat in the freezer. Half the work is done for cooking dinner! These will go in spaghetti, skillet dinners, or whatever else I come up with!

 

 

I finished the last of the turkey with this Turkey, potatoes, carrots, & gravy cooked in the slow cooker. It came out great! Kind of like the middle of a pot pie without the crust. lol I used Chicken flavored Better Than Bouillon, water, and cornstarch to make the gravy. It turned out nice and thick and flavorful.

 

 

On Friday, we had a venison roast and potatoes cooked in the slow cooker. That’s my family’s favorite way to cook venison. Worchestershire sauce is my secret ingredient. shhhh….. I do get a little bored making this every week, but the family isn’t complaining, so I guess I shouldn’t. lol I served it with Honey Glazed Carrots. Yum!

 

 

What’s up in your kitchen? If you need more ideas for dinner, check out my dinner menu below.

 

 

 

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- Dinner out with the family

Sunday – soup & sandwich day – Hot dogs, chips, corn

Monday – chicken or turkey –  Chicken Strips, oven roasted potatoes, salad

Tuesday – pizza/pasta – Spaghetti with venison meat sauce, green beans

Wednesday – Taco Night- Tacos with all the fixin’s

Thursday – pork or beef – Boneless Pork Chops, mashed potatoes, beets, homemade applesauce

Friday – venison  – Venison roast & potatoes in slow cooker, Orange Glazed Carrots

 

 

For more ideas, visit Menu Plan Monday

 

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