Wednesday, February 9, 2011
Menu Monday on Wednesday
Wednesday: Chili Mac, toppings, Pineapple Salad, Cupcakes
A very economical meal no matter how you look at it. I used to routinely make this when our grocery budget required a severe amount of stretching to feed 7 of us, three of the 7 being hungry, hungry teens. I might easily have made half the recipe for Chance and I. However, leftover are in the fridge for Saturday's meal when we come in...and if that doesn't work out as planned, I'll freeze the leftovers to heat later.
Thursday: Short ribs with dried Cranberries and vegetables, Mashed Potatoes, Mixed Greens Salad, Cornbread
One of my favorite recipes is this one for short ribs of beef. I'll try to remember to get a picture of this, but I'll definitely post the recipe to PennyRecipes so you can try if you'd like. The original recipe called for dried cherries, which I bought especially to make the recipe. One night I was out of cherries and so used the cranberries instead. Oh my goodness! Kay and I both loved the sweet tart taste of the cranberries. Usually we serve big ladles of short ribs, vegetables and broth over a bowlful of mashed potatoes. Very good and comforting on a chilly, rainy, winter day which tomorrow promises to be.
Friday: Oven Fried Chicken, Carrot and Raisin Salad, Baby Lima Beans, Biscuits
I've been craving fried chicken...Usually I buy takeout but it seemed to be especially high priced this week. No matter...I can fry my own, but to avoid the grease and mess, I'll use the oven fry method. I season my chicken with a bit of cinnamon, cayenne, lemon pepper, salt mixed into the flour I dredge the chicken in. I may use that method or I might use another. The alternate is to smear the chicken good with mayonnaise and then used crushed potato or corn chips to coat the chicken. Either method is very good and makes a nice crisp chicken without all the oil to be disposed of after.
Carrot and raisin salad is a favorite of mine. A little bit of lemon and a little bit of sugar added to mayonnaise makes a tasty dressing. I don't use much of either lemon or sugar, just enough to keep the shredded carrots from turning dark. I have added shredded coconut (a 1950's recipe variation) or chunks of pineapple to this salad. I think I'll use pineapple this time since I have a couple of pieces left after making Upside Down Cake last week and salads today.
Saturday: Leftovers: Chili Mac, Cornbread, Carrot Raisin Salad
Sunday: Grilled Cheese Sandwich, Creamy Tomato Soup, Baked Apples with Cream
Chance works an extra shift this day. I'll likely put the same basic ingredients in his work lunch: cheese sandwich, a container of prepared soup, a fresh apple and a granola bar for his meal. Not much different from what I'll have for my own meal at home.
Posted by Terri Cheney at 11:36 AM