Meal Plan for the Third Week of September

 

This is one of my favorite old ads to look at.  It's meant to show the capacity of the new fridge/freezer combination.  I want to know exactly what is being stored in this freezer and fridge!   I've blown up the image often enough so I can look at it all more closely. 

Someone certainly played Tetris in stacking these things, didn't they?  Can you imagine how hard it must be to remove a single item?

Gathered Fragments:  

Pork Roast and Broth (chopped the meat and mixed with bbq sauce for sandwiches.  I froze that then strained the broth and froze that too).

Beef Roast and Broth

Roasted Vegetables (eaten as leftovers for lunch on Sunday)

Cucumber

Tomatoes

Cauliflower (already sitting in brine so I can make Giardiniera.  I don't have everything the recipe calls for, but I figure I've got enough it will be tasty)

Zucchini

Broccoli

Mushrooms

I want to make:

Bagels 

Bread

Coffee Cake Muffins.  I'm tempted to grate the last of the zucchini into these...

Sandwich fillings (I'm thinking tuna salad and pimento cheese)

Cucumber and Onion Pickles.  With all the cucumber I have on hand at present, this too would be a good thing to pop in the fridge.  And since I plan to make a jar of pickles anyway...

Possibly make Giardiniera.  I have jalapenos in the freezer and may have some red bell pepper, I have carrots, celery, cauliflower, pimento stuffed olives.  It would be a good way to use up the remaining cauliflower I have.  I don't have all the spices the recipe calls for, but I have enough of them I should be able to make a good replica of the recipe.  The recipe makes about 6 pints. I probably will end up with 1.5 pints.  Basically, I needed to know ingredients and water to vinegar ratios.   This is not something we typically eat but it sounds good.

Stuffed Jalapenos.  I bought a big package of jalapenos and froze the seeded peppers.  I thought I'd stuff a few of them to have on hand for appetizers.  I've got plenty of cheese on hand at the moment.

Meals:

Roast Beef Hash, Tossed Salad, Green Beans, Muffins. I'll use some of the beef broth in the hash, and if there is extra it can go into the freezer for a future meal.

Mac and Cheese, Broccoli, Giardiniera, Green Salad.  If I double the recipe, I can put a mac n cheese in the freezer for the future.  I definitely need to buy cheese though.(I bought cheese on Sunday as a loss leader at the grocery).

Corned Beef, Potatoes, Cabbage.  Any extra meat will be nice to have on hand for sandwiches.  I have rye and Pumpernickel breads in the freezer, Swiss cheese slices on hand.

Slow Cooker Chicken and Stuffing, Waldorf Salad, Green Peas with Mushrooms.

Chicken Pot Pie, Cranberry Sauce, Pear Salad. I always feel I need another side to add when I make pot pie, but the pot pie filling has lots of vegetables in it already.  I think I shared that when I was growing up, Daddy expected to see potatoes on the table in some form every single night and if we had pot pie, we had to have French Fries (oven baked) as one of our sides.  If I find I'm very nostalgic the night I make this, I could always do that, lol.  I'll see how it looks when I start to prepare it, and I'll make some corn to go with it.

Meatloaf, Beans and Potatoes, Sliced Tomatoes.  I didn't make meatloaf last week and I really would like to have some.  I'll grate zucchini into the meat mixture, something I often do to add nutrients to food.  John doesn't like zucchini or cooked carrots, but I can shred vegetables and 'hide' them, and he eats them right up.

Leftovers.  My goal is to have nothing left at the end of this week to carry over into next week.  We'll see how well that plan works!

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