Sunday, January 2, 2011

Menu Plan Monday

Menu Plan Monday

Day 3 of my pantry freezer challenge...I'm in good shape here.  Chance asked for steak on Saturday after service.  I cooked the chicken and turkey carcass Saturday afternoon. I'd kept them in the freezer and tossed in root ends and tops of carrots, onions and celery over the past two months whenver I required those vegetables in my cooking.  Late Saturday evening, after the stock had cooled sufficiently, I strained the stock and picked over the bones.  I made up a big pot of Poultry Stew with Dumplings for our main meal Sunday.                                                                                         

In the South, it's more common to serve Poultry and dumplings as a meat dish.  Also the 'dumplings' are usually flat  freshly made noodles that are slightly more doughy than store bought noodles.  Chance prefers the thick fluffy type dumpling.  I like to add vegetables to the stock and cook them until just tender, making a one dish meal of it.  Instead of using whole milk, I used a can of evaporated milk from the pantry for additional richness in the stew.   It turned out very nicely.                                                                                                                                                                                          

And so the pantry/freezer challenge begins.... 
Monday:  dinner out
We were asked last week to join Mama for dinner out today. 

Tuesday:  Leftovers
With Chance back at work tomorrow, it would seem wise to clear the refrigerator of leftovers.  We've Poultry stew and I've promised to make more dumplings.  I think with a salad and fruit we'll have a substantial and filling meal.

Wednesday:  Southwestern Salad, Corn Muffins
I found this recipe earlier this week in a newsletter...I can't remember for the life of me what the name of the thing is...Black beans, corn, lettuce, tomatoes, shredded cheese, avocado.  I like the idea of starting the work week (mine and Chance's both) with a tasty salad. With the beans and corn, it should be hearty, as well.

Thursday:  Stuffed Cabbage Rolls, Mashed Potatoes, Lima Beans
I've been craving these all this past week so I think it's time to indulge myself!  I like to use a tomato soup as the sauce on mine...No recipe, just ground beef and whatever I have on hand that looks good, perhaps a porcupine meatball type mixture.

Friday:  Baked Beans, Coleslaw, Pickles, Corn bread
A second meatless meal for the week.  It's all part of the Pantry/Freezer challenge true, but it's also a great meal for a cold January evening.

Saturday:  Kielbasa, Pierogi, Applesauce
I've got apples in the fridge that will make a terrific applesauce...And I do love a nice warm applesauce alongside a meal such as kielbasa and pierogi.  If I have leftover coleslaw Friday evening I'll add that to the meal as well.

Sunday:  Baked Chicken Breasts, Creole Style Green Beans, Pan Roasted Potatoes
I don't want to make a plain baked chicken...Perhaps a light lemon sauce will suit me.  We'll see come Sunday.  Perhaps I'll have taken time to look for a new to me recipe, or an old favorite I'd forgotten.

3 comments:

Rhonda said...

I do like this menu - 2 meatless meals would suit me just fine. We ate at a steakhouse yesterday, there were 7 of us, and I was the only one that ordered a veggie plate, it was delicious too.

when I cooked for New Years, I used the last of the rice from the pantry. I thought there was more rice in there but nope! I told Jeff the only way to keep a fully stocked pantry was to stop cooking and eating. He did not like that idea at all :)
best wishes for your pantry challenge.

lislyn66 said...

Yesterday I made homemade chicken noodle soup, soooo much better than the canned variety and it rarely makes it 48 hours here!

Going to glean a few things from your menu for the week, you don't mind, do you Terri?

Have a great day!

Penny Ann said...

@lisalynn66, I sure don't mind if you use my ideas...That's all they are, just ideas. Some weeks I stick by the menu hard, sometimes it's just a taking off point to use the ingredients I have on hand.