Monday, June 24, 2013
Weekly Menu Plan - Stretch Week
Someone asked how to make the creamed peas in last week's menu. Miss Shirley always just made a thin white sauce and tossed in the cooked peas. That's what I did, too. You can add some new potatoes as well, but if you really want to do it old Southern Style, add a few dumplings to the creamed peas. That's the way Big Mama used to make her first peas stretch to feed her family.
And yes, Angela, I suppose most families have a Big Mama or Memaw in the South, lol. My Big Mama was Granny's mother, a woman I was priviledged to know for 26 years of my life. I was a very lucky girl with TWO great grandmother's living until I was well into my 20's as well as both my grandmothers, and we won't even mention all the aunts and great aunts and even a great great aunt or two. I even had the privilege of two great grandfathers who lived into their late 90's. We do live long in my family. That's why I feel perfectly safe saying I'm only just in my middle age... lol.
Sarah I've changed the settings on comments. It's back to 'Any'. I think with the word verification I shouldn't have any of the Spammers that I had before. We'll see how that goes. In the meantime, feel free to comment!
Now, let's get this menu plan down on paper. I find more and more these days I actually follow these things instead of winging it so much. It's one less thing to have to think about in days that are all too busy already. This week you'll notice I'm cutting down our meat usage a little more. It's partly because of budget needs but also because I'm just lower on meat than usual. I'm saving up for a trip to the meat market but I'd like to make it July rather than June when we go. I think I can just make it.
Sloppy Joes, Corn on Cob, Chips, Fresh Peaches
I found an extra half pound of ground beef in the freezer. You'd have thought I'd found gold the way I got excited, lol. I stretched this half pound with plenty of vegetables: zucchini, onions, carrot, celery, bell pepper. I guess that's why I ended up with about a cup of sauce leftover. It might seem a bit odd to have corn and potato chips but we've so many vegetables in the sloppy joe mixture I felt the chips would be okay. I'm counting them as a treat not a vegetable.
Chef's Salads, Deviled Eggs, Corn Fritters
The chef's salad is mostly lettuce with a bit of feta, some grape tomatoes (cut in half to look like more), thin sliced red onion, very thin strips of smoked turkey breast (I cut mine into slices for sandwiches, then cut two of those into strips), two crumbled turkey bacon strips. I thought I'd make popovers but I failed to allow for the time to cook those, so we opted for corn fritters.
Hint: Red onions we buy are almost always very strong onions, almost bitter. I read to soak the thin onion slices in just enough water to cover and add a few drops of vinegar. Let them soak for about 10 minutes, drain, rinse, and pat dry. Nice onion flavor with little bitterness.
Sloppy Calzone, Wedge Salads, Ice Cream Parfaits
I'll use the rest of the sloppy joe meat sauce and top with a thin potato and onion slices, and cheddar cheese in my dough pockets. My 'parfaits' are just a good way to use up some cookie crumbs that accumulated in the bottom of my cookie jar. These crumbs are mostly graham cracker, coconut and a few random chocolate chips.
Corn Fritters with Maple Syrup, Scrambled Eggs, Bacon Strips, Watermelon
I have a gracious plenty of corn fritters left. I plan to heat in the oven.
Roasted Chicken, Roasted Asparagus, Potato Salad, Peaches
I've plenty of whole chickens on hand so roasting one is the solution for the meat shortage this week. I'll use a dry rub to season. I've potatoes that are getting a bit old, so potato salad will help use them up. It's one of John's favorite salads.
Chicken Salad Plates, Popovers, Peach Cobbler
I'll make chicken salad and add a deviled egg or two to the plates. I'll be sure to plan ahead for the Popover baking time but if I forget I can just make muffins and put in oven with the cobbler.
Philly Cheesteak Sandwiches, Chips, Watermelon
I'll use some of the roast beef from last week's meal to make the sandwiches. They'll be topped with pepers and onions and quite possibly sliced tomato as well.