Menu Plan April 26-May 2, 2020

Today has been a crazy day.  I am thankful for the moment to sit at the computer and type out my menu plan for the week.   I also plan daily to-do lists, cleaning plans, (I follow FlyLady) and any farm projects.  I am a box checker, just in case you did not pick up on that yet.  Friday, I made a grand check list of everything I wanted to get done all day, went out to do farm chores and found a goat in labor, whole day took a different turn.  I like checking boxes better than “hello emergency!”  but farm life does not always work that way.

Sunday: Roasted Turkey, mashed potatoes, mac and cheese and beets.  Don’t judge me, we all have our thing, mine is turkey, mashed potatoes and mac and cheese.  They have to be made together.   It was fabulous.  I stuffed the bird with apples and onions.  It will be lunch meat for the next two weeks and I will get three more meals out of this bird this week.  I have no idea how big it was, maybe 15ish pounds.

Once I finish cleaning and picking the bird, I will put carrots, onions, celery, water and the bones into the crock pot. I cook this down for at least 24 hours, adding more water if needed.  I can or freeze the turkey stock when it is done, I get about 4 quarts.

Monday: Turkey sandwiches, chips or turkey on salad.  I cooked all day yesterday.  Today I am keeping it easy.

Tuesday:  Tacos.  When we make tacos we cook dry beans in the InstaPot.  Rice in the rice cooker, saute onion and hot peppers and cut up lettuce and tomatoes.  We also fry our own corn chips.  It makes the night extra special. This is also a night the kids cook and clean up.

Wednesday:  Pork Loin in the InstaPot, roasted acorn squash and Brussels sprouts. The pork loin is a complete cheat.  This I got on sale, it is not from our farm!  Gasp!  However, it is an easy night. The loin is fully seasoned and it goes in the InstaPot for 15 mins.  I cut up the acorn squash in slices and half the sprouts.  Roast 350 for about 10-15 mins. The squash depends on how thick I cut it. Easy prepare and easy clean up.

Thursday: Turkey enchiladas.  I take more of the leftover turkey from Sunday, cut it up really small and mix it diced onions, bean, shredded cheese and a little salsa.  Wrap in a gluten free wrap and lay the wraps into a baking dish.  Cover the wraps with a spicy white sauce and salsa.  Bake 350 for about 25-30 mins. Serve over rice or quinoa.

Friday:  My daughter is cooking, it is going to be a surprise she said.  Wants to make up a complete menu and present it to me tomorrow.  It will have beef on it, that is the only hint I was given.

Saturday:  Turkey drop biscuits soup with sweet potato gravy.  This is like chicken and dumplings or chicken pot pie but with whatever veggies I have around, and the left over pieces of turkey.  I will cook a sweet potato in the InstaPot to make a nice thick gravy that has that something special.

This week I will bake something with apples in it for breakfast or a treat after dinner.  I have a feeling the kids are just going to want the baked apples, like the filling of an apple pie with no crust.  It goes great on yogurt with almonds for breakfast!

 

 

 

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