Menu Plan Monday

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I have gotten all 6 chickens cut up. Cut up I have individual bags of 12 chicken legs, thighs, wings and breast. I cleaned and skinned them as well. I cut while my daughter skinned and cleaned. I also keep the gizzards and necks that come inside of the chicken for stuffing. I will post my stuffing recipe before Thanksgiving. It’s not actually my recipe I got it from my husband’s best friends father.

I am making chicken stock with the backs/spines of the chicken and it smells yummy in here right now. I covered the spines in a pot of water with garlic salt, season salt, regular salt and Adobo. I will simmer them until they are fully cooked. Then I will skim off the foamy stuff from the top of the water and discard the bones. I will let it cool and then pour the liquid into ice trays. After it’s frozen I will put the cubes in a Ziploc bag in the freezer. Viola…homemade chicken stock.

Tonight we are eating Chilli mac that I made yesterday. I fried 4 lbs. of ground turkey which I used 2 lbs. for Chilli Mac and the other 2lbs. went into the freezer. Later this week I will thaw and add black beans to it for Enchiladas on Wednesday.

This is my menu for this week

Monday: Pancakes & Apple Syrup (Homemade)

Mac & Cheese (Boxed)

Sloppy Joe (Homemade)

Tuesday: Oatmeal

Granola Cereal (Homemade)

Fried Chicken, French Fries, Sweet

Wednesday: Eggs, Cheese Grits & Ice Box

PB&J Sandwiches

Enchiladas

Thursday: Banana

Lentil Soup & Rice

Meatloaf, Mashed Potatoes, Gravy & Carrots

Friday: Oatmeal & Corn Bread

Corn Cakes & Granola

Stewed Chicken, Potatoes & Dumplings

Saturday: Pancakes & Grape Syrup

Dad will surprise us

Chicken Fried Rice & Chicken Wings