Monday, May 6, 2019

Menu Monday

Another week of cooking lies ahead. I can't wait for the weather to improve enough that Harvey is willing to stand outside and BBQ. Until that happens I guess I am pretty much the chief cook and bottle washer here.


Making a big pot of chili and serving it with toast. Hopefully freezing some for a meal later on (when I need something already made) and having enough for leftovers on Wednesday.


Leftover roast beef made into a casserole. Served with a kale salad and asparagus.


Clean out the fridge night. Need to use up what is left of the asparagus as well.


I am going to make a big pot of soup and freeze some for a meal later. Served with egg salad sandwiches.


Glace, or as some people call it deconstructed perogies.


Spaghetti and meat sauce. I shall make a salad here to serve along with the meal.


Our usual roast meal, this time pork roast along with a mixture of vegetables thrown in a pan, drizzled with olive oil and balsamic vinegar and roasted beside the meat.

Everybody have a wonderful day.

God bless.

1 comment:

  1. This week: ham & potato salad; pea soup, using the ham bone and leftover ham, of course. I'm thinking of smokies on the BBQ & maybe a quinoa/beet/orange salad. I snacked on beets with orange & feta cheese last week and it was delicious. And I'm reminded that the BBQ "guts" need replacing; the working parts are getting rusted out. I'm hoping I can do that myself. I remember the hours it took me to put that BBQ together.