I only have to cook three nights this week because of my birthday on Thursday. I’m trying to use up some things I have on hand, as well as some of the many eggs we are now getting from our chickens.
Monday:
I bought a package of ribs on sale last week and put them in the freezer. I’ll defrost them in the microwave then put them in the crockpot with some of my homemade bbq sauce. I have some potatoes that need to be used so I’ll make mashed potatoes out of them and I have corn in the freezer. This was a fairly large package of ribs so I’ll be able to use some of the leftover meat for sandwiches for the guys’ lunches.
- bbq ribs in crockpot
- mashed potatoes
- corn
- salad
Tuesday:
Last week I cooked 2 pounds of ground beef, used some for burritos, some for Mexican Jambalaya and then froze a small portion. To make the spaghetti sauce for Tuesday’s dinner, I’ll sauté some onion and garlic, chop up a couple of zucchini from my garden and some bell pepper, add the thawed, pre-cooked ground beef and then a jar of organic spaghetti sauce. I’m planning to bake bread so we’ll have that, as well.
- spaghetti with meat and veggie sauce
- homemade bread
- salad
Wednesday:
To help use up the many eggs I’m now getting from our chickens, breakfast for dinner sounds like a good plan. In addition to the eggs for the pancake batter, I’ll also be able to use several for scrambled eggs.
- pancakes
- eggs
- bacon
- fruit
Thursday:
- Out to dinner for my birthday 🙂
Friday and Saturday: We will be in OKC to celebrate my birthday. Lisa told me about a new restaurant that serves organic and locally grown foods which I would like to try for one of our meals in OKC.
I hope you all have a wonderful week. If you plan your menus, I’d love to see them. If you post them, leave me a link and I’ll visit your blog.
*Update: Change of plans. We were invited to dinner Wednesday night so we did the “breakfast for dinner” on Tuesday instead. We can do spaghetti anytime but I really needed to use up some eggs!
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