I sent DH beef shopping in our freezer in the shed. He came back with steaks, so we’re having steak twice this week.

Saturday – Sandwiches, schedule was crazy!
Sunday – Leftovers
Monday – Steak, rice, yellow squash – canned from our garden
Tuesday – Baked Chicken, Baked Potatoes, Green Beans
Wednesday – Turkey Soup, biscuits
Thursday – Steak, leftover rice or potatoes, cauliflower
Friday – Slop

Yeah, Slop! lol A couple of years ago, a neighbor gave us a HUGE head of cabbage from their garden. It probably weighted 10 pounds, seriously, it was HUGE! So in an effort to use the cabbage, DH fried up the cabbage with potatoes, onions and hot dogs. Everyone loved it! The kids decided it needed a name, and named it slop.

To make this at home, just fry up how many potatoes you need for your family, add onion, and however much cabbage looks good. Season with salt and pepper to taste. Cabbage cooks down, so if you like a lot of cabbage, heap it in the pan. If your serving cabbage to your kids for the first time, cut it smaller, and don’t use as much. Most likely, they will focus on the potatoes and hot dogs, and eat the cabbage without thinking too much about it.

Hannah’s 14th birthday is on Friday, and she has requested Slop to be served for her birthday dinner…..to her friends! I can’t wait to see their faces when they find out they are having Slop for supper! ROFLOL

For more Menu Plan Monday visit I’m an Organizing Junkie

I didn’t take the time to make a menu last week. I learned my lesson! I am feeling lots better, but I’m still going to be concentrating on easy meals. Which isn’t a bad thing this time of year. I also need to plan a freezer cooking and baking session, as we’re pretty much out of meals, meal starters, and baked goods in the freezer.

Saturday – Chili Mac and Cheese, green beans – some of the kids made this. Boxed mac and cheese mixed with canned chili. Very easy for the kids to make.

Sunday – Pizza for lunch, leftovers (not pizza) for supper

Monday – Pasta bake, broccoli I still have pasta left from Friday, which I can’t believe! So I’m going to put it in a 13 x 9 pan, top with extra sauce, and grated mozzarella, and bake until warm and brown. They won’t even know it’s leftovers!

Tuesday – Meatloaf, sweet potatoes, beets

Wednesday – Turkey, mashed potatoes, green beans

Thursday – Steak, brown rice, corn

Friday – Turkey Casserole – turkey, gravy, mixed veggies baked with stuffing on top

I’m not going to list our breakfast and lunches anymore, as they usually consist of the same things. Our menu starts on Saturday. I’m still in easy meal mode. But I’m going to have to do a freezer cooking session soon, as we are running out of meal preps. When I sent a kid shopping in the deep freeze, he said we are out of roasts, have 2 steaks left and about 10 2 lb packs of hamburger left.

The last couple of years, we have bought a half a cow with our tax refund. Looks like we’re going to run out of beef before we get our tax refund back. Guess I’ll have to start watching the sales for beef.

Saturday – pizza

Sunday – pasta with meat sauce, broccoli

Monday – Cheeseburger Macaroni, green beans

Tuesday – Crockpot Chicken Soup, with broth and chicken from the freezer

Wednesday – Stir Fry

Thursday – Thanksgiving Dinner at the in-laws

Friday – Steak, baked potatoes, beets

For more Menu Plan Monday ideas, visit I’m an Organized Junkie.

I like to do a lot of baking at once, instead of just one thing at a time. I have found that keeping the measuring cups for reuse is a big time saver.

I keep all the sizes that I need lined up on the counter, dry and wet. I also do the same with measuring spoons. I just make sure to keep track of the wet ones, and the dry ones. Not having to wash them in between recipes sure saves a lot of time.

Another big time saver? When making different kinds of cookie dough, use the bowl and beaters without washing.

For example, if I’m making sugar cookies, chocolate chip cookies, and chocolate cookies, I mix them in that order. No need to wash in between.

I can knock several minutes off the total time by reusing the measuring cups, spoons, mixing bowl and beaters.

For more kitchen tips, visit Tammy’s Recipes.

Okay, another easy week of meals. I am starting to feel better, but don’t want to take on too much. I feel guilty if I start a big meal, or other cook from scratch item, then start feeling bad and have to have the kids finish it. Yeah, I know I shouldn’t as they eat the food, too. But I still feel quilty.

We didn’t have all the meals from last weeks menu, as we were given a very large boston butt. So we will have those this week.

Dinners

Saturday – left overs 🙂

Sunday – left overs 🙂 the pork, along with broccoli cheese rice in the crockpot. I put in a package of rice from the freezer, frozen broccoli, when that was done, I added several slices of Velvetta cheese that had been given to us. Super easy. Everyone loved it! I should have made more.

Monday – Beans and rice with hamburger, with beans from the freezer, and green beans

Tuesday – Chicken a la Mama over pasta, chicken from freezer

Wednesday – Baked chicken, stuffing, green beans

Thursday – steak, fried potatoes, corn, beets

Friday – spaghetti with meat sauce, broccoli

BREAKFASTS
Pop tarts (given to us), oatmeal, cereal, toast, eggs, and fruit – fresh and home canned

LUNCHES
The usual – left overs, sandwiches, mac and cheese, soup and grilled cheese, ramen noodles with veggies and meat added, (kids love these noodles, I let them have them every once in a while, but add stuff 🙂 Frozen peas and corn added to the hot noodles help to cool them off so the kids can eat faster)

For more Menu Plan Monday ideas, visit I’m an Organizing Junkie

This weeks menu is using a lot of food from the freezer. The rest are easy to prepare meals. All will be done with the help of the kids, since I”m still not feeling well.

Saturday – stir fry with chicken, rice & veggies from the freezer
Sunday – dinner at church, sandwiches for supper
Monday – meatloaf, baked potatoes, corn, greenbeans
Tuesday – BBQ chicken, rice from freezer, broccoli
Wednesday – Kielbasa & onions, mashed potatoes, green beans
Thursday – rice and beans with hamburger
Friday – baked chicken, stuffing, veggies

Breakfasts
Our choices are:
cereal
toast
eggs
oatmeal
french toast from the freezer
pancakes (if I get to make them)
fruit, fresh and home-canned

Lunches
Our choices are:
mac and cheese
ham or turkey sandwiches with chips
soup and grilled cheese sandwiches
leftovers – We usually have leftovers 1 or twice a week
fruits and veggies

Snacks
homemade cookies
popcorn
fruit, fresh and home-canned
cheese and crackers

For more Menu Plan Monday visit I’m an Organized Junkie.