Soup R Salad Sunday – Slow cooker Cubed Steak, Steamed Cabbage, Brown Rice, Tossed Salad

Meatless Monday – Lima Beans, Chopped Onions, Cornbread, Sliced Tomatoes

Favorite Tuesday – Baked Chicken Breast, Cornbread Dressing, Gravy, Smothered Squash and Onions,

Easy Wednesday – Tuna Salad Sandwich, Romaine, Carrot, Celery and Red pepper Sticks

Breakfast 4 Supper Thursday – Sausage Links, Waffles, Western Scrambles

Crockpot Friday – Crockpot Boston Pork Butt, English peas, Cole Slaw

Card Nite Saturday – No Cook, Farmer’s Market today and Prepare veggies for the week

Freezer Fill-ups

1 Cubed Steaks and Gravy,

1 Cornbread Dressing and Gravy,

1 cup brown rice,

2 – ½ cups of onion,

2 lbs. cubed steak or 2 steaks per person.       Cream of mushroom soup

Salt & pepper  to taste                                    1 large sliced onion

(I usually do 6 steaks and put 3 in the freezer for another meal.)

Salt and pepper the steaks. Dredge in flour. Brown steaks lightly on both sides. Place sliced onions in bottom of crockpot and add the steaks. Add soup and cook on high for about 3 hours or on low 8 hours.

Steamed Cabbage

3 tablespoons butter (I use Earth Balance)                 1/2 head cabbage, cut into thin wedges

salt and pepper to taste

Place butter in a large, deep skillet. Stir in cabbage, about 1 teaspoon salt. Cover skillet and steam for 15 to 20 minutes until cabbage wilts. Stir several times during the course of steaming. We like our cabbage slightly al dente.

Lima Beans

Follow package directions on dry limas. I use white bacon, ham or ham hocks to season.

San Cornbread

Makes 1 pan

1 1/2 cups cream style cornmeal 1/2 cup flour                        1 tablespoons baking powder

2 T. buttermilk powder                                                           1 egg 1/4 cup canola oil 1 cup water

Mix dry ingredients. Mix liquid ingredients and stir well. Combine all ingredients and stir lightly until just mixed.

Pour into a hot oiled iron fry pan. Place in preheated 450 degree oven for about 15 to 18 minutes. Top should be golden brown. I double the recipe and freeze one for later.

Crockpot Chicken Broth

3 pounds chicken wings                      7 cups water

2 stalks celery                                      2 carrots, chopped

1 onion, quartered                               ½ teaspoon minced garlic

½ teaspoon basil

Place the chicken pieces, celery, carrots, onion, and spices in a slow cooker.

Cook on Low setting for 8 to 10 hours. Strain before using, and discard vegetables. Chicken may be removed from the bones and used in Giblet Gravy or frozen in 1 cup portions for later use. Reserve the broth to use in Giblet Gravy and Dressing. 

Giblet Gravy

2 cups diced celery                             2 cups diced onion

2 quarts Chicken broth                        4 boiled eggs, chopped

1 cup cooked diced chicken (usually wings, deboned) Reserve the broth to use in the gravy.

Place celery, onion, broth in pot. Bring to a boil and simmer, covered until veggies are done. Onion and celery can be sautéed in 1/2 cup butter before adding to broth. Add diced chicken to broth mixture. MIX  2 T. cornstarch to 1/2 cup cold water. Stir until dissolved. Add to pot slowly as you stir.

Season to taste. Cook until thickened like gravy.

Cornbread Dressing

Make 1 pan of cornbread. Cool and crumble.

Add 1 pkg. Pepperidge Farm herb stuffing mix Combine cornbread and stuffing mix. Set aside.

Pour about 2 quarts hot chicken broth with onions and celery (from giblet gravy recipe) over cornbread mixture and lightly mix. Put into 2-9 x 12 baking pans. Bake at 400 degrees until lightly browned.

Add cooked chicken appropriate to your family size.

Oven-Baked Chicken

1/2 cup all-purpose flour                                 1 teaspoon garlic powder
1 teaspoon onion powder                                 1/2 teaspoon mustard powder                       

1/2 teaspoon salt                                             1/4 teaspoon pepper                                       

Non-stick cooking spray                                 6 skinless chicken breasts (with bone)           

Preheat oven to 400º.

 In a large zip-top bag, combine all ingredients but the chicken. Seal the top and shake. Add chicken, seal the top and shake to coat chicken with flour mixture. Remove chicken from bag and put it in a baking pan that’s been sprayed with non stick spray. Lightly spray the chicken with non-stick spray.

Bake 35 minutes, until golden brown and cooked through (juices will run clear when meat is pierced with a fork.)

Smothered Yellow Squash and Onions

5 or 6 yellow squash, sliced                                        1 large onion, sliced

1 tablespoons olive oil                                                 1 teaspoon salt

1 tablespoon butter

Heat the oil in a large skillet over medium heat. Cook and stir the onion about 5 minutes, until tender. Mix in the yellow squash. Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally.

Tuna Salad

2 cans Premium wild tuna                   ¼ cup mayo

1 – 2 Tablespoon sweet relish             1 teaspoon. mustard

½ teaspoon lemon juice                       1 Tablespoon minced onion

1 teaspoon chili sauce                         1 boiled egg, diced

1 /2 cup chopped celery                      ¼ cup plain yogurt

Mix all. Add salt and pepper. Serve on toasted bread. I sometimes add 1 cup frozen green peas. They give an incredible sweetness to the tuna.

Crockpot London Broil

2 pounds London broil                                   1 can condensed cream of mushroom soup

1 can condensed tomato soup                         1 – 1 oz. package dry onion soup mix

Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit!

In a medium bowl, mix together mushroom and tomato soup. Pour mixture over beef. Sprinkle dry onion soup mix over top.

Cover, and cook on Low for 8 to 10 hours.

Crockpot Boston Pork Butt

1 Boston pork roast, about 6 pounds                                      1 teaspoon salt

1/2 teaspoon pepper                                                                2 teaspoon minced garlic

1/2 cup chicken broth

Place roast in a crockpot sprayed with nonstick cooking spray. Sprinkle with salt, pepper, then add minced garlic and water. Cover and cook on LOW for 9 to 11 hours, or until pork roast is very tender.

Lift pork out of crockpot carefully. This makes enough to freeze for two more meals.

Coleslaw

½ cabbage shredded                                       2 carrots shredded

2/3 cup Miracle Whip mayo                            3 tablespoons olive oil

1/2 cup white sugar                                         1 tablespoon white vinegar

1/4 teaspoon salt                                             2 tablespoons diced onion (I add this to ½ for me)

Combine the cabbage and carrots in a large bowl.

Whisk together the salad dressing, vegetable oil, sugar, vinegar and salt in a medium bowl; mix well. Pour dressing mixture over cabbage mixture and toss to coat. I separate the mixture and add onion to ½ now. Chill at least 2 hours before serving.

Wash and precut romaine and use the foodsaver to put it in wide mouth jars for salads during the week or put in Ziploc bags with a paper towel in the bottom. The romaine keeps very good this way. Chopped salads for lunch during the week will be quick and easy.

Monday presoak enough Lima Beans about 4 cups to freeze one half for another meal. (I read about this somewhere online and want to try it  

Make an extra pan of cornbread to use in the cornbread dressing on Tuesday.  Prepare the chicken, put it in a covered pan and refrigerate for tomorrow.

Tuesday Put the pan of chicken in the oven, mix the dressing and make gravy. Boil an extra egg or two for the tuna salad on Wednesday.

Wednesday is busy (until noon) then it is lunch out, so when I return home in the afternoon, all the Monday and Tuesday prep is valuable. We really like the new cans of Prime Wild Tuna. It has a milder taste. Veggies are precut and ready! LET’S EAT!        

Thursdays are special. It is my night to play cards with the girls here in our neighborhood. So I usually do a freezer meal, a CORN (Clean Out the Refrigerator Night) or breakfast for supper.

Whole grain toaster waffles and heat to serve sausages. Western Scrambles are scrambled eggs with onion, peppers and cheese added to suit each ones taste.

Dessert is served at cards so every sixth Thursday I make and take dessert.

Friday is TGIF so keep it simple-crockpot and hopefully enough leftovers for lunch during the week or some to freeze. I will finish the cabbage from the weekend by making coleslaw.

Saturday off to town and the farmer’s Market! Then home and prep the produce for next week.