Anyway, here's this week's menu plan!
Menu for Week of 9/12/16
Monday: Leftovers night (choice of pizza or chicken and dumplings stew)
Tuesday: Blueberry pancakes, bacon, eggs
Wednesday: Pan fried chicken, mashed potatoes and gravy, baked beans
Thursday: Meatball subs with choice of red sauce or white sauce
Friday: Baked garlic Parmesan chicken, rice pilaf, broccoli in cheese sauce
Saturday: Leftovers
Sunday: Pizza night (use leftover red sauce from meatball sub night)
To Bake: Rolls (for Thursday), bread, pizza crust (Sunday)
Desserts: Apple crisp, pudding, root beer floats (also make ginger ale syrup for drinks)
So, there you are folks. My menu for this week. How about you? Having anything yummy this week?
Fried apples, apple sauce, apple pie, apple and peanut butter, dehydrated apples, apple juice...apple, apple, apple. See a pattern here? Why oh why did I buy 80 pounds of apples? Who cares if they were real cheap? Will I never get them done?
ReplyDeleteJeannie
I do not envy you. I've processed two bushels of apples and by the end of it I was dreaming of apples *laugh*.
DeleteIf you have a food mill, turn a lot of them into apple sauce. Don't bother peeling them, just cut them into quarters and then cut the core out by cutting at an angle with a knife, which is the easiest way I've found to core them. Then just cook them down into apple sauce and throw all of it through the food mill. It'll catch the peels and you won't have to worry about peeling them that way.
Apple juice does call for like 24 lbs of apples, so you could probably process a lot of them that way? Good luck :).
The food mill should take care of the core, too!
DeleteEverything you two have mentioned will require me to get off the couch and stop reading my blogs. What I need is a maid. Yes, I can dream. I would prefer to sit and complain. I am just having one of those days.
DeleteJeannie
*Laugh* we all have those days for sure. Sit, relax and complain. I don't mind ;).
DeleteOhhh I adore apple crisp!! We live surrounded by orchards, hut do they ever drop the price on apples around here? Noooo...!! The cheapest granny smith or romas are still like $2 a lb! Sheesh!!
ReplyDeleteI need to research how to use hams. When i got those precooked smoked ones from target for a few dollars eaxh, I used one and it was very hammy tasting. I have 3 left to use. So i want to cover that taste a bit if I can.
This week its simple meals, spaghetti, breakfast dinner, quesadeas and yellow rice, gravy and noodles with meatballs, etc...
Sarah, I buy the smoked hams whenever they go on sale around the holidays. We slice them up into ham steaks and shaved ham slices, then freeze to use throughout the year. The ham steaks we bake with a honey mustard marinade, which add to the flavour. The shaved ham is used as cold meat in sandwiches topped with our favourite condiments and sandwich fillers. You can also cut it into cubes and use as a topping for pizza, in a soup or in a casserole. Hope this gives you some ideas of what to do with those 3 hams!
DeleteAlmost forgot...you can also use the shaved ham to make ham and cheese crescent rolls (I buy the Pillsbury tubes when they go on sale) or to make grilled ham and cheese sandwiches.
DeleteYou could use the ham to make things like jambalaya or in a gumbo maybe. Cajun dishes require, in my experience, some pretty hefty flavors to meld right, so that might be a good option too (on top of all the ones Rhonda suggested :). You might want to try cutting it up and using it in a quiche too as the eggs will kind of dull the flavor of the ham a bit. Look up "refrigerator pie Alton Brown" for a really cheap, and flavorful, way to do quiche. After making his recipe from Good Eats I don't do it any other way (milk vs. heavy cream or half and half? You bet that I'm there for the price alone!).
DeleteWith the apple crisp...I'm kind of punting on that one. I'm using the last lowly bag of apple pie filling I found in the freezer from last year and am going to make a crisp topping to go on top of it as I'm sure not up to rolling out pie crust right now (at least *fingers crossed* my arm is feeling better today so far!). I think it'll taste yummy either way :).
Oh almost forgot with the ham. Alton Brown did a special on ham on Good Eats (he's a mentor of mine, so I tend to watch my Good Eats DVD's a lot :) and he cooks a country ham (which is smoked, salted heavy, etc) in I think Dr. Pepper to help remove some of the strong flavor from it. You might want to look up that option too :).
DeleteThank you both so much!! I appreciate the ideas!!! I know one of those hams will make ALL of that and more lol!! Going to use those ideas as I plan next months meals! Got to make room to store a turkey!!!
DeleteI just finished processing peaches last week. I'm going to rest until next week and then start apples, I think.(lol).
ReplyDeleteStarted menu planning on Sunday this week.
Sunday - Sliced ham, okra and stewed tomatoes, carrot fries
Monday- Roast chicken, greenbeans mushrooms and onions sauteed, spaghetti squash with marinara sauce
Tuesday -Frittata with leftover ham, salad, blueberry muffins
Wednesday - Tuna melts, coleslaw, homemade plantain chips
Thursday - Eggroll in a bowl (with leftover chicken), rice,
Friday -Meatloaf (from last week), cauliflower mash, spinach
Saturday -(game day) homemade pigs in a blanket, baked beans, broccoli salad
Sunday - homemade pizza, with homemade pepperoni, veggies and homemade dip,
I forgot to sign my name on this post. It's from me, Dorothy.
DeleteDorothy, what are the "homemade plantain chips"?
DeleteJeannie
hi Erica,
DeleteCan you give me the date of your very first blog post? id like to go back and read them all from the beginning. ive gone to the side bar and clicked under 2015 which puts me in dec. of that year. do i just have to keep scrolling through where it says older posts or is there a quicker easier way? thanks, Lynn
Where you see "2015" on the sidebar there should be a little bitty sideways arrow next to the 2015. If you click on that it'll bring up the months in a sub-menu under the 2015, at least it does on my laptop. Not sure if it'll work on a mobile device, but that's definitely the easiest way. I started the blog in January 2015 if that helps :).
DeleteThanks Erica! Lynn
DeleteHi Jeannie
ReplyDeletePlantains look like a large banana I use the unripe ones for the chips. They're crunchy and taste a little like potato chips but aren't in the nightshade family (potatoes, peppers, eggplant, tomatoes). Some people fry them in oil but I bake them in a convection oven until they're crisp. You can do this in a regular oven too. I generally slice them thin, no more than 1/4 inch thick, usually a little less,toss the slices in a little bit of oil (maybe 2 tsp.), and lay them out on a lined cookie sheet and sprinkle with coarse salt or other seasonings and bake at 350 for about 1/2 hour or until crisp, turning them half way through. I'm especially sensitive to the nightshade family and even my marinara is a "nomato sauce", which, hard to believe, my family prefers over sauce made with tomatoes. The plantain chips can be stored in a Ziplock but they never last that long here or maybe I just don't make enough at one time. Dorothy