Menus weeks starting 3/6 and 3/13

These last 6 days we're doing favorites. Well, favorites I didn't veto because they were too much work. ;) These are all dishes that were very well recieved. Yes, i know it's a lot of ground beef... I think I'll probably brown it all at once!

All meals include salad with assorted veggies, croutons, and dressings and assortment of juices. Foods listed for each day are main dish and side or other menu items if applicable. Menus subject to change.


Week of 3/6-3/12

Mon. 3/6
Meatball Subs
Buns and mozzarella cheese on side

Tue. 3/7
Chili
Cornbread

Thur. 3/9
Cranberry Chicken
Stuffing

Fri. 3/10
Sloppy Joes
Buns on side


Week of 3/13

Mon. 3/13
Cheesesteak sandwiches
Buns and Provolone cheese on side

Tue. 3/14
Bacon-Wrapped Chicken
Rice

Wed. 3/15: END OF TAX SEASON!!!

Too sick and lazy to cook tonight...

...so they're getting a re-run.

I had all the stuff for Carnitas and they were going to have soft tacos-- but they'll have to have that another time. (Or we will.)

The whole family has been sick and I just could not do any chopping tonight.

So instead I cast around and my eyes fell upon the spaghetti sauce jar full of barbeque sauce left over from the pulled pork... It's right at the 2-week point, and a lot of it is vinegar and sugar, so it has about a week before I would throw it out (this is leftover sauce that never touched meat, you understand.) I was considering doing some chicken with it this weekend or next week. But, it saved my rear tonight.

I threw in some extra ketchup (because I had used some last week and it wasn't quite full any more) and shook it up. Then I poured over the 3.6 lb. lean shoulder pork roast I bought for the carnitas, which I left whole of course. Jeff can pick up some hamburger buns tomorrow on the way to work, and the guys will be thrilled. Jeff won't get any because he is still sick enough he shouldn't be eating it. So that means about 0.4 lbs. of meat per person-- plenty to go around. Phew! So glad I didn't throw that out the other day when on a fridge-cleaning spree (I decided I just couldn't let that work go to waste...)

Review of Meatloaf

The meatloaf was delicious! We've all been sick and Jeff is still too sick to eat it (poor him.) But the kids and I tried the one piece that was left (not a tiny piece-- each piece was 1/4 lb. of meat plus additional ingredients.) We all liked it. It was tender and the flavor was very good.

And apparently it was a hit with the guys at work, too. (I assumed meatloaf would be. ;) ) One guy thought it was part of the "best of" week I'm planning for the next two weeks!

I'd definitely make this again-- but I'd maybe replace half the breadcrumbs with oatmeal, my binder of choice for meatloaf.

For Thurs. 4/2: Meatloaf

I doubled this recipe. It made a BIG loaf. I didn't make any changes, other than pre-mixing the topping and sticking it in a bag to go on top when it's done. Jeff will pre-slice before serving (into 12 pieces.) I am sending some garlic mashed potatoes (instant) to go with.

Review of Chicken, Black Bean, and Salsa Soup

The soup was a big hit. I hear it's one guy's "new favorite" and that it was just as well-liked as the chicken tortilla soup.

There was not much left, testament to how well-liked it was. I think no one would mind having that again, and some time I might make it for our family at home. :) I'd cut up some avocado, though, I think it would be nicer with avocado.

For Tue. 3/31: Salsa, Chicken, and Black Bean Soup

Since they all loved the chicken tortilla soup so much but I am far too lazy to make that again, I thought I'd do something similar but, you know, easier. They're happy, I'm happy that way, right?

So I found this recipe over on A Year of Crockpotting (which is a really awesome blog, btw) and adapted to my needs.

I mostly just doubled it, but I did use canned beans (it's getting toward the end of tax season, I'm getting too lazy for dry!) I also subbed cans of corn for frozen (no room in my freezer!) and I only used half the chicken broth called for (if you doubled it) because after doubling everything else, there was only room for about 4 cups. (I think they will like a thicker soup anyway, and since I'm using canned beans they don't need as much liquid.) I don't intend to thicken it, oh, and after cooking (8 hrs. on Low) the sour cream, instead of being stirred in (because it sits on warm afterward, it would separate or curdle) will just be served on the side for people to put in. I used La Victoria salsa because it's my fave, I feel it has the most flavor. But the store only had Medium so I added a dash of chipotle to up the heat juuust a smidge. I loved that the chicken was the only cutting I had to do! (I used frozen boneless, skinless thighs-- half of a 4 lb. package, no measuring necessary. ;) )

On the side, I sent the sour cream, some shredded Mexican blend cheese (made with 2% milk) and some organic tortilla chips (same price as regular, may as well go organic!) They can crumble them in or eat on the side, as they wish. :)

I wasn't sure how to categorize this but it seems more Tex-Mex than Mexican to me so that's what I'm going with.

Review of Ravioli Casserole

They liked this one pretty well too, it seems; I didn't get to taste any because none came back...

Jeff said his only complaint was that it barely fed the 10 of them, he doesn't know how much people took but take that into consideration if you make it. Oh, and he forgot to put out the garlic bread at the beginning. ;) No one complained about the sauce.

So I could make it again, but only for a smaller group!