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David and I are on the mend (sort of) after a weekend of doing precious little. I have a lot of catching up to do around the house but trying not to overdo it. Tonight will be a simple meal. I have leftover tomato sauce and crushed tomatoes in the fridge so I’ll make a pasta sauce with them then use it in a simple casserole.
- casserole (pasta, homemade pasta sauce with veggies, topped with cheese and breadcrumbs)
- tossed green salad
- garlic toast
I have a piano lesson at 4 and a meeting at 6. In between I’m hoping to help serve dinner at Compassion Outreach but if I’m still coughing from this asthma attack I’ll just drop off the dish I’m making. Even though I’m not contagious I don’t want to have to explain that to everyone. And it’s probably best I not take a chance on being exposed to anything myself.
- Mexican vegetarian casserole
I’ll make the gumbo early afternoon and put it in the crockpot to keep warm. I hope to be able to make choir rehearsal this week (I really miss it!) but again, with the asthma…
I have a fresh pineapple in the fridge which really needs to be used. I also bought a small ham this past Friday so I’d have something simple to heat and serve over the weekend when we weren’t feeling well. I didn’t end up using it so I’ll cook and slice some for these sandwiches then freeze the rest in chunks to add to other recipes (scalloped potatoes, potato soup, etc.).
- grilled cheese with ham and pineapple
I bought a 10 pound package of chicken thighs from the Oklahoma Food Coop. I hadn’t realized it would come in one huge, frozen mass. I’m going to thaw it in the refrigerator then cook it all up at once. I’ll make some as bbq chicken which we’ll eat this night and some as leftovers for the weekend. I’ll cook some in the crockpot and then pick the meat off and freeze in small packages to add to casseroles. And then I’ll bake the rest plain and freeze two to a package.
- bbq chicken
- mashed potatoes
- whiskey glazed carrots
So, what’s cooking at your house this week?