I’m not doing a great job of posting menu plans. I usually scribble them on notepads and keep them on the fridge and it’s late in the week when I remember I should be sharing them.
You see that I cook extras and cook ahead so I don’t have to cook every day. I’m still not sure that plan meets with the approval of everyone in this house but .. the kitchen is open for anyone to use if they don’t like what/how I am cooking, right?
Here’s the menu for this week:
Black Eyed Peas with Okra
Pan Fried Potatoes
Brisket, Smoked (leftover from the weekend)
- If you don’t like spcy beans, leave off the chipotle chili powder. It’s pretty spicy. We like it but Addie wouldn’t be able to eat it.
- The recipe calls for 2 – 22 oz. cans of Bush’s Grillin’ Beans. That makes enough for several meals (with two people) but they are so good – we never mind having them for leftovers. You could half the recipe though.
Chilly Dilly Carrots
Oven BBQ Chicken
Baked Beans (leftover)
1. I usually double the recipe and make 2 larger loaves. That gives me a meatloaf for the freezer (I freeze the sauce in a separate container), and the larger loaf gives us enough for another meal of meatloaf plus enough for meatloaf sandwiches.