On the Menu: Week of April 15th

Sunday: Eggplant, Portabello, and Wild Mushroom Lasangna with salad. I am in the middle of cleaning out and organizing our freezer, and we had some wild-harvested puffball mushroom “steaks” that needed to be used.  This meal will also provide lunches for Thadd for the first part of the week.

Monday:  Swai with roasted broccoli, salad, and homemade bread.  We love swai. It’s a great, mild-tasting fish that holds up well even in soups and stews, and is environmentally a good option. Plus, it’s usually one of the less expensive fish at the store, especially if you can get it on sale (which I did this week).

Tuesday: Smoked sausage, saurkraut, and potatoes. Thadd’s been craving this, and it’s his night to cook.

Wednesday: Not-your-mom’s meatloaf with roasted squash and veggie. This is one of my most-requested recipes, made with spinach, grated carrots, black beans, and a few other things.

Thursday: Butterflied grilled chicken with charred sweet potatoes and vegetable. The carcass is going to be used as my first attempt to make my own bullion!

Friday: Leftovers

Saturday: Crock-pot ribs with coleslaw and homemade beans. We’re going to be hanging out with friends during the day, so wanted something ready when we got home.


2 responses to “On the Menu: Week of April 15th

  • Stacie

    How do you plan to make your broth? I’ve made my own for many years, but I’ve only recently begun using the pressure cooker to make it. It’s much faster than the other methods I’ve used (stove top or slow cooker).

  • shwankie

    Stacie, I make ours either on the stove top or in a crockpot. We don’t have a pressure cooker, and unfortunately it’s not in the financial cards for us to buy one in the near future. But, I know many people who make their stock in pressure cookers and do, indeed, make excellent stock in less time.

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