Last week I changed Friday’s Spinach Quiche to a new Cheesy-Crust Ham Pie to use up some chopped ham in the freezer before I cook up one of the new hams I bought last week. It was quite good and will be a good way to use up leftover ham in the future.
I’m going to be concentrating over the next months to be purposefully using up our frozen vegetables and fruits that I put up from our garden last year. In particular, we’ve got a lot of corn, broccoli, and roasted beets, which I like to use in soups, so I’ll need to use these before the warm weather hits!
Here’s what I’m planning for this week:
Monday: Egg Salad Sandwiches (using home made Mayo) on Artisan Bread, veggies (youth night)
Tuesday: Mexican Corn Soup, Baked Tortillas, Mexican Salad with Spicy Dressing
Wednesday: Deli Roll-ups, chips, carrots, cookies (track meet)
Thursday: Slow-cooker French Country Chicken & Pork Stew, Salad, Artisan Bread
Friday: Brazilian Black Bean Soup, home made Focaccia, Chopped Salad
Saturday: Pigs-in-a-Blanket (using home made bread dough), home fries, carrots
Sunday: Roasted Ham, Scalloped Potatoes, Broccoli, Salad
For more menu ideas, visit I’m an Organizing Junkie.
Jami
I believe a cottage can be anywhere or anything (condo, ranch, farmhouse) as long as you have a "cottage mentality" which puts people above things, celebrates imperfections, embraces simplicity, and finds joy in everyday life. Thanks for joining me!
Mexican corn soup sounds really good! Do you use a recipe?
Sort of. It’s basically a chicken-corn chowder, but adding green chilies, cumin, and a chopped jalapeno. Also I thicken with flour, but add only broth, no milk because I top it with jack cheese when serving. It originally called for melting the cheese just before serving, but I didn’t care for the consistency.
I’ll make sure to take pictures when I make it and get a post up. I like that it’s a different take on corn chowder, we like it!