Monday’s Menu



This is one time I’m glad to see the weekend end. I’ll be writing more about it later, but suffice it to say I spent the bulk of it on my knees gluing and then crying, scraping and then gluing again.

How’s that for a teaser?

Most of it’s behind me now, so I’m happily looking forward to…dealing with garden produce! Yeah- the garden is finally putting out and we’re getting tomatoes, corn, beans, cucumbers, basil, and zucchini. This week I will be freezing the beans and corn,



Oh, this is interesting- last year my two beds of corn had nary a worm and this year, almost every ear has one. What gives? I raise them the same way, so it must be the environment- the crummy weather, perhaps?

…making the first batch of Roasted Tomato Sauce and maybe some Salsa with the tomatoes, whipping up some Frugal Pesto to freeze with the basil, and grating some of the bigger zucchini to use in bread and these wonderful Zucchini-Cinnamon Freezer Muffins. I’ve been pickling the cucumbers as they come on – I love being able to put up just two or three quarts at a time with the refrigerator recipe I use.

Oh! And of course we’ll be gorging on fresh vegetables all week long…

Monday- Bacon-Corn Tart, Summer Pasta Salad with Tomatoes & Green Beans

Tuesday- Greek Tuna-Tomato Salad, Easy Artisan Bread

Wednesday- Sausage and Corn Stuffed Zucchini, Tomatoes & Feta

Thursday- Orange Beef, rice, stir-fry using ripe garden veggies

Friday- Spaghetti (with a canned tomato sauce from last year I’m using up), salad

Saturday- May be a BBQ or Calzones (that we didn’t have last week due to weekend ordeal…)

Sunday- BBQ at friends

-Jami

     


 


  

Comments

  1. Diana says

    I checked out your frugal pesto recipe and what a great idea to sub in sunflower seeds! The cost of pine nuts is crazy.

    I freeze my pesto in ice cube trays — then dump the frozen pesto cubes in zip locks — makes it so easy to just add a bit to soups or sauces, or use more cubes when the pesto is the main event.

  2.  HHL says

    Fabulous week of meals you have in the works… I checked out your Artisan bread recipe and was shocked how simple you have made it. Definitely going to try this when autumn cool temps come around. I love the dutch oven suggestion. And will keep your 9 day sour discovery in mind… I think I would go for the within a week too!! Happy Monday.. xo HHL

  3.  Anonymous says

    If you were the Oregon Bed and Meals, I’d be spending the week at your place. Ummmmmmmmm.

    brenda from arkansas

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Monday’s Menu

What a week here last week! We worked like mad on a re-do of our son’s room and I’m happy to say we finished Sunday evening. Whew, in the nick of time because we pick him up at the train station today at 12:30 pm.
Stay tuned for some video of the project including Brian’s decision to make a bed frame for a new double bed. This is a big deal folks…other than a few bookshelves and a bench, he’s never made any furniture. And for sure nothing that someone would put their weight on. Hmmm.
I was sure glad I had made a menu, though. Since we had some long days (and a few nights), we would’ve been tempted to go out to eat. But the menu was easy and utilized a slow-cooker, so it ended up very do-able (especially with my newly 14-year-old daughter’s help!).
Other than a birthday dinner tonight, we’re back to a fairly normal week (Amen).
Monday- (birthday girl’s choice) Eggs Benedict, fruit, giant birthday cookie
Tuesday- Slow cooker Mexican Lasagna (new recipe), green salad with spicy vinaigrette, chips and homecanned salsa
Wednesday- Chili, cornbread, vegetables and dip
Thursday- Slow cooked Asian Chicken, stir fry vegetables over baked noodles
Friday- Shrimp & Vegetable pasta (made like this, but with shrimp), green salad
Saturday- Burgers on homemade buns, oven fries, carrots & celery
Sunday- Easter Dinner
-Jami
     


 


  

Comments

  1.  says

    Hi Jami, thanks for stopping by…glad to have found your blog! Such a great idea to have a menu for the week .The mexican lasagna does sound delish, please let us know how it turns out. Enjoy your week! Deb

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Monday’s Menu

This week will be a little different because our family will be joining extended family at the coast for the July 4th weekend. I’ll be preparing as much in advance as I can for the meals I will be doing in order not to have to buy as much food there. Plus, I’ve got lettuce, peas, chard, carrots, beets, broccoli and cabbage from the garden that I can use – much better than anything I could find at the store!

Monday- Burritos, salad, chips and salsa

Tuesday- Grilled teriyaki chicken*, rice, salad

Wednesday- Beef kabobs*, herbed noodles, steamed broccoli, salad

Thursday- sandwiches on homemade bread (on the road)

Friday- Coast trip (bring muffins and eggs for breakfast)

Saturday- Coast (lunch or dinner?)

Sunday- Coast

*Look for a post on homemade teriyaki sauce on Tuesday. I’m using some of the marked-down chicken I got last week.

*Beef was bought on a BOGO sale at Albertsons’ a couple weeks ago with the express purpose of kabobs – I love grilled kabobs in the summer!

-Jami

     


 


  

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>