This Week’s Menu July 2020

Week of July 12, 2020

I had a very busy week planned and spent a lot of time doing heavy yard work so I was happy to make use of freezer meals and left overs. I could have cooked the Salmon on the charcoal grill which is my hands down favorite but I went with the oven because it was so much easier. 🙂

Sunday: Salmon was on sale so I bought a piece. I cooked it in the oven with a thin coating of local honey and a light sprinkle of Creole seasoning. Also homemade vegetable fried rice and a kale salad with mostly Kale and radishes because that’s what we had in the garden. Dessert was a fresh strawberry pie.

Monday: I pulled some Louisiana-style red beans out of the freezer (Intentionally cooking extra and freezing it comes in handy on busy days) and served it over brown rice with cooked mixed greens. Peaches were on sale so we had fresh peaches.

Tuesday: Black beans and rice. Fresh peaches.

Wednesday: Left over black beans and rice and greens.

Thursday: Hillbilly pesto on spaghetti with some ground beef fried loose in the pan with a little Mediterranean seasoning.

Friday: Haddock ( a local store sells 5 pound boxes of frozen fillets for $20 and I’ve had 1/2 a box sitting in the freezer.), garden fresh snow peas in a light butter and lemon sauce. (I will use olive oil and ghee to avoid dairy), and garden fresh red beets. I will save the tops for tomorrow.

Saturday: Because our church is about an hour away, I often make “Sunday dinner” on Saturday night. Roast chicken (home raised), beet greens, Mashed potato, coleslaw. Dessert: dairy-free custard pie with berries.