Woo wee! Lookie here, I am menu planning two weeks in a row! I think I can officially call this a roll.
Roasted Turkey Breast – this was supposed to be for Sunday. I am trying to establish that “Sunday Meal” tradition in our home. Unfortunately, I had no idea how long it took to defrost a giant turkey breast so we had breakfast for dinner Sunday instead.
Home-made bread I finally figured out that I have to activate the yeast in water AND sugar before I put the stuff in the bread maker. I have spent about a year with flatter-than-necessary bread.
Why didn’t anyone tell me this before?
Baked Potato Soup – I made a double or triple batch of this and put it in the freezer; it’s really filling and yummy.
Applesauce from the never-ending supply in the freezer
Pork tacos – we have leftover, frozen pork so I’ll that it, chop/shred it, and put them with rice on corn tortillas. My kids will eat about anything wrapped in a corn tortilla.
Pumpkin Bread – One loaf for now, one in the freezer for another day.
(Sort of) Pasta e Fagioli Soup – I’ll use this recipe, except I already have some rib-eye steaks we grilled for another meal, then froze the leftovers. I’ll chop those up instead of using ground beef, and use dried beans instead of canned.
Canned peaches – from this summer
Black Bean BuRgers I finally found a use for Panko other than Chicken Parmesan. Yah!
Fresh veggies with ranch dressing
For more menu plans, check out Menu Plan Monday.