Brisket Sandwiches, Pickles, Chips. We will be picking up sandwiches on our way home after Outreach today. These are hefty sandwiches and we'll be eating them later in the afternoon. We'll have a snacky supper if we want anything.
Pumpkin Chicken and Bean Enchiladas, Street Corn Skillet. The last can of pumpkin, another box of black beans and the 1.5 cups of chicken I had left after I cooked breasts last week went into these. I had corn tortillas and green enchilada sauce in the freezer. The recipe does not call for green enchilada sauce, but I think I can stretch the filling a bit, perhaps make two pans of these and use the green enchilada sauce to extend the topping mixture. We'll see.
The recipe calls for the full can of pumpkin by the way. That shelf where expired things are stored is down to a case of black beans (8-ounce boxes) and just a few extra cans of stuff to use up. I'm so proud to have dwindled this down!
For the life of me I thought I had 1/2 a bag of shredded mozzarella which is called for in this recipe. Can't find it. Don't recall even seeing it when I was organizing the freezer last week. However, I do have block mozzarella that I'd frozen, so I've got that out to thaw. I'll use that up.
Smoked Sausage and Potato Soup, Mixed Fruit Salad. I had a quart jar of corned beef broth left from St. Patrick's Day that was in the freezer, and I was just about to thaw and pour it out when I found the recipe for the smoked sausage and potato soup. Basically, it's like any other creamy potato soup but it calls for browned smoked sausage. It sounded like a good idea, so here we are. Using up one more thing that has been sitting in the freezer for a bit.
Pizza. We'll have the kids this afternoon from the time they come home until past supper. I know they will eat pizza. Those kids will always eat pizza. And since I have that block of mozzarella out, I can go ahead and shred enough to do for the Enchiladas and the pizza supper. I like being a wee bit ahead.
Pork Chow Mein, Rice, Broccoli, Mandarins. I'm going to get this dish made this week! I've put it on the menu and pushed it off again. I want those cans USED UP!
Garlic Steak Bites and Potatoes, Salad. Planned this last week but never took steak from the freezer. I did this weekend though.
Philly Cheesesteak Sloppy Joes, Fries. I'll make a double batch of the beef mixture and put that in the freezer for Katie's postpartum meals.
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3 comments:
Gosh this menu sounds delicious. So many of your items are things I would LOVE! We had meats and sides from a local BBQ place yesterday as well. I have half of my meal of chopped brisket, baked beans and potato salad that I'll eat for lunch at work today. Tonight I have a new to me recipe prepped in the fridge to pop in the small oven tonight for supper. It's called Melt In Your Mouth Chicken. It's basically just chicken breasts with seasoned sour cream spread over and then topped with parmesan and baked. I plan to serve it with ready-to-eat mashed potatoes that I'm going to jazz up with a couple of leftover strips of cooked bacon and some cheese and then a veggie side from the freezer. The rest of the week is kind of still iffy as far as a real plan. I'll get Mexican take-out on Wednesday after my chiropractor (it's 2 doors down and they have enchilada special price meals on Wednesdays). I order before work and then it's ready after my appointment. I have some ground bison I will use somehow. Not sure how yet. I saw a few easy recipes on Julia Pacheco's YouTube channel I might consider that are easy and will produce leftovers. I've sort of lost motivation the last week or so. I need to get back to it.
Firstly, I'm catching up on posts, so sending my best wishes and prayers for Katie and babe and you.
I've been making a concerted effort to use up leftovers, and it's going great. Tonight we had the little bit of pasta and alfredo sauce left from Silas's birthday lunch a few weeks ago - I had frozen it. I just added a little cream and sprinkle of parmesan and the sauce came back together nicely. That was an experiment since I'd read that sauce recipe doesn't freeze well. Now I'll beg to differ and when I make it, can make extra.
I was also gifted many fresh tomatoes today, along with 3 huge zucchini, and some green bell peppers. They're all in the kitchen sink and on the counter, and I'll work on them tomorrow. Found the canning books and I think I'll make sauce and water bath can that.
On Friday I can get fresh sweet corn at a reduced price at a farm stand nearby, so I'm considering purchasing 5 dozen ears and freezing it. I'll cut it from the cobs first. We don't eat much corn except during sweet corn season, but sometimes I want some in the winter for a recipe. Greg is warehouse manager for a local seed company and said he smells corn all day long, he doesn't want to come home to eat it. Lol.
Greg purchased a pound of roasted peppers at the grocery store over the weekend - they were having an "event" and roasting them in the store. They were still warm when he got home. I pulled a pork roast from the freezer and will use half the peppers for a pork green chile recipe, and freeze the other half. I'll only use part of the pork roast for the chile, then will roast and slice the rest and freeze in sandwich portions. I also got out a small ham, so part of that will go in the sandwich bags for Cuban sandwiches, the remainder will be for scalloped potatoes and ham for supper. I'm itching to get meals in the freezer as the autumn schedule fills up.
Karla, that chicken dish sounds yummy. It does remind me of something I make here occasionally and when I'm out of sour cream I'll use yogurt instead. I think Katie has made it using mayonnaise, but honestly I like the sour cream or yogurt best.
Tammy, I was itching to make Potatoes au gratin and ham...It was so darned hot I backed off, but it will soon be autumn and time to consider it once again.
I tell you truth, I think sometimes it's lack of knowledge on how to repair a 'broken' sauce rather than something not being good for the freezer. I've found very little that isn't good frozen (cooked potatoes and raw carrots come to mind) but for the most part I've had no issues with freezing most foods.
No baby for us unless she has her water break...What she's going through is called Prolonged Prodromal Labor and typically it only lasts an hour or so but she's having contractions up to ten hours a day. I can't even imagine, I truly cannot. She said the plus side is that when they stop, she sleeps like a ROCK.
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