Menu #25

Once again there are some trips throughout this menu, but there should be enough meals here to cover a couple of weeks, especially with leftovers and going out a time or two. Several of these recipes do use some things that I already have in the freezer, so you may have to improvise a little on that. I’m telling you, if you have the time and the space, cooking large portions or stocking up on things and freezing are the way to go – as long as you remember you have them! I haven’t invested in a food sealer, but it is something I’m thinking about doing to make things last even longer and to save some space.

Smoked chicken, broccoli, rice

The smoked chicken is from when my husband did the last big round in the smoker. All I need to do is thaw it. I plan on preparing some sticky rice as a side and steaming some broccoli. We have found that we kind of like the sticky rice. We found it at an Asian market where we live, but you can probably find it in larger grocery stores on their ethnic food aisle. Of course, regular rice or whatever kind of rice you like works.

Ribs, steak fries, corn on the cob, salad

Yes, ribs are on this menu as well as the last one. Just remember that for us these menus have covered several weeks because of travel. Also, I have a lot of ribs in the freezer that I need to use! At least this time there are different sides. All I have to do is thaw the ribs and reheat in a 300 degree F oven for about 30 to 45 minutes. The steak fries are literally a bag of frozen fries that I cook in the air fryer. For this menu the corn is just frozen corn on the cob that I boil, but summer is definitely a great time for fresh corn. I plan on using a bagged salad as well. 

Air Fryer Chicken Thighs, smashed potatoes, asparagus

I have posted this recipe before. My husband really likes it because the chicken is so flavorful and juicy. This recipe from wellplated.com uses simple ingredients that you already have to make a tasty meal. And the air frying is so much cleaner and healthier than pan or deep frying.

Smashed potatoes have been on the menu several times. They are basically my own creation based on something that I had at a restaurant in Louisiana. Once again, these are Cajun flavored, so you do you. I wash and cut up some red potatoes, skins on, and boil them in water that has been seasoned with crab boil. Not too much – it will be spicy!! Once the potatoes are tender, I drain them and add a little butter and milk and just mash them down until they form chunky mashed potatoes. I don’t really have measurements for this. I choose my amount of potatoes based on how many I am feeding. Usually four or five smaller ones are plenty for my husband and myself. I usually use a couple of tablespoons of butter and I start adding small amounts of milk until I get the consistency I want. Start small. You can always add more but you can’t remove what you have added.

For the asparagus, heat the oven to 400 degrees F, trim your asparagus and put on a sheet pan. Drizzle on a little olive oil and sprinkle with salt and freshly ground pepper (or whatever you have). Cook until the asparagus is tender and the heads are a little crispy. 

Leftover Turkey Soup, fruit

I have found yet another soup recipe that I really like, thus solidifying my title as the “Soup Queen”! I have teased about opening up a soup food truck one day. Maybe!! Anyway, this recipe is intended to be used after Thanksgiving when you have leftover turkey. However, I have leftover turkey in the freezer from a smoked turkey. I also have frozen turkey stock that I made. I want to use both of these, so I searched for a recipe and found this one from thereciperebel.com. You can always substitute chicken for the turkey, and you can use store-bought broth. This recipe calls for Yukon gold potatoes, but I have some red potatoes that I need to use, so I will use those instead. I also plan to add some spinach in at the last part of the recipe to add some additional veggies and nutrients to the meal. We have fresh peaches and grapes, so that is what we will have on the side. The soup really is a full meal in itself. 

Shredded Chicken Sliders, pasta salad, fruit

These are such a great use of rotisserie chicken. I just love keeping that in the freezer and pulling it out when I need it. These sliders from easyfamilyrecipes.com combine chicken, provolone cheese, and a sweet mustard glaze for a super-yummy and easy meal. The pasta salad is actually from a Betty Crocker mix called Suddenly Salad. I have always liked this pasta salad, and it has suggestions on the box for other items you can add to the pasta, if you so desire. I have actually made it as a full meal several times. A nice mixture of fresh fruit rounds out this light and easy summer meal.

BBQ chicken, potato salad, ranch beans

Yes, an almost identical meal to this was on the last menu. Once again – vacation! But also, this is my son’s requested birthday meal. We like to grill bone-in chicken breasts and legs for this meal. My husband does the grilling. For the legs, he gives them a head start by boiling them on the stove for a few minutes. Then he basically just cooks the chicken until it is almost done and then starts slathering on the BBQ sauce. You don’t want to put the sauce on too soon or it will burn as the chicken cooks. 

You already know that I do not have a potato salad recipe to share with you, but I kind of eyeball it. I can tell you the ingredients I use and how I mix it up, but that’s about it. I peel and cut up russet potatoes (you decide how big a batch you want to make) and boil them. I also put an egg in there to boil at the same time. Once they are cooked and drained, peel the egg and chop it and add to the pot. Then add mayo, mustard, sweet pickle relish, salt and pepper and stir it all up. I start with small amounts and add additional if needed until it is the color and taste that I want. You can always buy potato salad too, but homemade is SO good. We actually like to eat our potato salad warm, but I know many do not. If that is the case, if you are making homemade, just make it ahead of time and chill. The beans are just canned Ranch-style beans. They are what he requested instead of baked beans, which we call the “good beans”!!

Oven Baked Chicken Tacos, Mexican rice

These tacos from thecookierookie.com are a nice change from “regular” tacos. You mix up all the chicken goodness and stuff it into Stand and Stuff taco shells and then bake them. They also come together quickly, especially if you use shredded rotisserie chicken. The Mexican rice is a box from Rice-a-Roni. I can usually make two meals out of this when it is just the two of us. If you do that, only make half the tacos each time. These do not reheat well if you make them all at once and then try to have them as leftovers. 

Grilled chicken, baked potatoes, asparagus

There are no recipes for any of this. For the chicken, put your favorite seasoning on the chicken and cook it on the grill on low until done, usually about 20 minutes or longer, depending on the size of the chicken and whether you are cooking boneless or bone-in chicken. I think baked potatoes taste the best and have the fluffiest texture when they are cooked in the oven at a fairly low temperature. I usually cook them at 350 degrees F for about 3 hours. I wash them, poke a few holes with a fork in each, and wrap them in foil. When I am gone for the day, I just set my oven on delay so that it comes on three hours before dinner. For the asparagus, trim the ends, sprinkle on a little olive oil, kosher salt, and fresh-ground black pepper. Roast in the over at 400 degrees F for about 15 minutes.

Spaghetti, salad

I know this is on our menu a lot. It’s ALWAYS my husband’s favorite. 

Here again is my semi-homemade “recipe”. I start with a pound of ground beef and a chopped onion. I cook those together until the meat is browned and crumbled. Drain completely. I usually even rinse mine with hot water to make sure I get most of the fat off. I put the meat back in the pot and add some seasonings to it. We like ours spicy, so I add salt, pepper, chili powder, dried oregano, dried parsley, dried basil, and a little cayenne pepper. Then I add a jar of spaghetti sauce. I just use the store brand. You use whatever you like. Then I add more of the same spices. I have no measurements for any of these!! I just add them until it is the flavor that we like. I let it simmer for a bit while I cook the spaghetti. Once the spaghetti is cooked, I drain it well and mix it with the sauce in one big pot. Make a salad or heat up a vegetable and you have a complete meal.

Skillet sausage and potatoes, fruit

This is just another quick throw-together meal that I basically made up when my kids were little. I’m sure you can tell that we like potatoes a lot since many of my meals have some sort of potato. This one also plays into our Louisiana wheelhouse. I just cut up some sausage – of course I use andouille or good smoked sausage – and I peel and cut up some russet potatoes. 

Heat a large skillet over medium heat and heat up about a tablespoon or so of vegetable or canola oil. When it’s hot, throw in the sausage and potatoes – well, don’t throw them in or you will get splattered with oil – and season. We use Tony’s Creole Seasoning or Slap Ya’ Mama Cajun Seasoning. Of course, you use what you have or what you like. Stir around and sprinkle again if needed to make sure everything is seasoned. Put a lid on the skillet and let it cook. Check it every few minutes and give it a stir to make sure that nothing is sticking. When the potatoes are soft, it’s ready. I put some fresh fruit and some raw veggies as sides, and that’s it.

When my kids were little, I did alter this a bit. I made it as is for my husband and myself, but I did a little separate amount for the kids that did not have the spicy seasoning.