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Last week, my husband and I celebrated our 35th wedding anniversary. Yes, 35 years! Our oldest son, 30, made us a cake.
I bought almost 3/4 of a bushel of green beans from a friend. I pulled my pressure canner out only to discover it was missing a part! I couldn’t find it anywhere, even though it had been all there the last time I used it. So frustrating! I ordered the missing part from the company website. Which is good. Except I had green beans waiting to can! I ended up freezing them instead. I put 12 – 1 pound bags in the freezer.
We still had grapes on the vine waiting to be used. I canned 6 more quarts of easy grape juice. Instructions coming later this week!
I started using MyFreezEasy for a review. So far I’m loving it! I made 2 chicken recipes on Saturday. The first, is Chicken Fajita Bake. I know the family is going to love this.
Before I could make it though, I had to make some taco seasoning. Before I shook the jar, I noticed how the spices looking like sand art. So I had to take a pic before I shook it. lol
Before I made the 2nd chicken recipe, that I decided to make after going grocery shopping, I had to make some homemade garam masala. Garam masala is a seasoning used in Indian cooking. I don’t even know if any stores around me carry it, because, you know, I didn’t even look for it. So I researched how to make it. Why not make something I’ve never heard of (or tasted!) before to use in a recipe I’ve never tried before?! The seasoning mix smells amazing! The assembled Slow Cooker Butter Chicken smelled awesome! Minus the whole raw meat part. ha I can’t wait to taste this!
We were having a church dinner on Sunday so I made most of the food on Saturday. I brought 10 pounds of mashed potatoes (Raw potato weight. I didn’t weigh the mashed taters! lol) My awesome family stepped up to peel and dice all those potatoes. That’s the thing I dislike the most about making mashed potatoes. All that peeling and dicing! I always put plenty of butter in and on the mashed potatoes. People love it when they see melted butter all over the top of the mashed potatoes!
We also brought about 2 1/2 pounds of corn and 2 1/2 pounds green beans. I say about because they changed the size of the frozen vegetable bags. That makes me so mad! You think your getting the same amount, 1 pound, but for the same price you are suddenly getting only 12 ounces. grrrrr! So anyway, I used 3 bags of each.
I also said I would bring a dessert. So I tried a new recipe. Chocolate Chip Icebox Cake. (Recipe coming soon!) I’ve never made an icebox cake before. (Last week’s kitchen theme must have been “Try something new” lol) Thankfully, it came out great and was very good! They ate it all! This is definitely on my make again list!
So after all that food prep and cooking I was exhausted! I put the Chocolate Chip Icebox Cake in the fridge and sat down for a minute. In the interest of being real, this was my view. ugh! I had been good about cleaning up as I went along all day, but kind of slipped when it came time to making the dessert.
After resting for a couple of minutes. AKA posting on Instagram! lol I cleaned it up and then played a game of Uno Attack with the family.
In case you missed it, I posted a recipe for S’mores Snack Mix last week. It’s more of a dessert type snack mix that my kids gobbled up.
And now it’s time for me to get back in the kitchen and make supper!
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- Get our own! lol
Sunday – soup & sandwich day – Dinner at church
Monday – chicken or turkey – Chicken Strips, oven roasted potatoes, green beans
Tuesday – pizza/pasta – Spaghetti with venison meat sauce, green beans
Wednesday – Taco Night- Tacos with all the fixin’s
Thursday – pork or venison – Boneless Pork Chops, mashed potatoes, beets, homemade applesauce
Friday – venison – Venison roast, potatoes, & carrots in slow cooker,
For more ideas, visit Menu Plan Monday
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