Menu #1

Please make sure you read the Introduction on the main Menus page before you start. It explains my thought process and my rationale for how I have this set up. 

Also, remember that if something is in italics, then it has a link to a recipe or a web site.

I am headed back to work after a summer break. There are 11 meal ideas in this first menu. I hope that you can find some things that are useful and that it helps you in planning for your family and situation.

Grilled sausage, smashed potatoes, sauteed zucchini and yellow squash 

Use whatever kind of sausage you like. I like a good smoked sausage or andouille sausage because I lived in Louisiana for many years, but that is not to everyone’s taste nor can you get that in all parts of the country. You might prefer beef sausage, chicken sausage, or whatever. We actually are having grilled boudin for this meal, but that is another Louisiana thing. Most people don’t even know what that is!  

Smashed potatoes 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 vegetables I just wash and slice some zucchini and yellow squash into small disks. Heat up a skillet over medium heat, add some oil and let it heat, and put in the veggies. You can add others as well. Add whatever seasonings you like and stir it occasionally until the veggies are the consistency that you like. I like to use Mrs. Dash seasoning for mine.

Sweet chili wings, raw veggies, fresh fruit

This one is pretty self explanatory. You just need some chicken wings and the seasoning packet. I linked one for you to help you get started.  Cut up whatever veggies and fruits you like.

Luscious Vegetarian Lasagna, fresh fruit

This recipe comes from Arkansas Living magazine from July 2023. It is full of yummy, healthy veggies. I really don’t miss the meat. I have linked the archived addition of that magazine. The recipe can be found on p.34 of the magazine. There are three recipes in the link. Feel free to try the others as well!

BBQ Chicken Pita Pizzas, salad

My original recipe comes from one of my Taste of Home cookbooks. It is the 2008 edition. It was not available online, so I have attached one from tasty.co that is almost identical to my original. I actually just use some individual thin crusts instead of the pita bread. My original recipe calls for adding chopped green chilis to it. I highly recommend that you try that. They really are the star of the pizza. Make it work for you though. For the salad, use whatever you like or have a premade or bag salad. 

Baked Garlic Roasted Chicken Leg Quarters, rice and gravy, green beans

This recipe comes from thespruceeats.com. It is quick, easy, and delicious. I actually plan to use chicken thighs instead of leg quarters when I make this because that is what I have already. Cook up some rice and make a little pan gravy (from Baking Mischief) from the drippings, and heat up some green beans and you have your meal ready.

Burrito bowls

I have some leftover Spanish rice, so I have decided on a whim to make some burrito bowls instead of cooking up an entirely new meal. Cook up some taco meat and get together the toppings you like such as lettuce, tomato, sour cream, avocados, jalapenos, grilled onions and corn, and salsa. I would add some beans as well, but I don’t have any black beans or refried beans since I am doing this on the spur of the moment (I know, this is supposed to be about planning ahead, but I want to use what I have on hand!). It’s okay to make changes as you go if you find you need to use up some leftovers that you didn’t plan for.

Brisket sandwiches and french fries

I warned you that we were pretty basic people and that my meals were not fancy! My husband smoked a brisket awhile back and we froze the many leftovers into individual portions. I’m using some of that. Chop it up, mix it with BBQ sauce, and cook some frozen fries in my air fryer. Gourmet all the way!!

Ribs, potato salad, baked beans

Once again, this is not a meal that I have to do a lot of prep or cooking. When my husband smoked the brisket, he also smoked the ribs. Anytime he uses the smoker, we make sure that it is full since that thing is a pain to clean. We just portion and freeze. So I will thaw out some ribs. I also have some baked beans that were in the freezer that I had cooked earlier. I will thaw those out as well. All I need to do is make potato salad.

I wish I could tell you that I 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 (my MIL taught me that – genius!). Once they are cooked and drained, peel the egg and chop it and add to the pot. Then I 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.

Baked Ranch Chicken Thighs, leftover smashed potatoes, broccoli

The chicken recipe is from sweetcsdesigns.com. I have several packages of dry ranch dressing mix, so this will be a good use for one of those. You already know about the potatoes from above, and I have frozen broccoli to heat up. I like to season mine with lemon pepper seasoning. 

One Pot Andouille Sausage Skillet Pasta, salad 

Here comes my Louisiana background again. This recipe is from damndelicious.com. It does call for andouille sausage, but you could probably use another kind of smoked sausage. This one is super easy and super fast. My husband laughingly says it is like a homemade “sausage helper”. I think maybe we used to have too much Hamburger Helper when we were younger and broke!! Just make a nice green salad to go on the side.

Slow Cooker Brown Sugar Garlic Chicken, garlic mashed potatoes, Instant Pot Baby Lima Beans 

This recipe is from dinnerthendessert.com. I will do these in the oven instead of the slow cooker. The recipe says you can do either. I love using my slow cooker, but I would have to start it very early in the morning and the chicken would be done way early before dinner. My slow cooker will stay on warm for an additional four hours, but I was afraid the chicken would be so done that it would just fall apart, and that was not what I wanted for this meal. It works great in the oven and is still pretty quick. 

For the potatoes, just peel and cut up russet potatoes and boil them with some crushed whole cloves of garlic. When the potatoes are tender, drain them and add in a couple of tablespoons of butter, salt, pepper, and a small amount of milk. Whip or mash them. I whip my potatoes using an electric mixer. Add more milk until it is the consistency you want. I cook frozen lima beans in the Instant Pot. The recipe I use is from thefoodieeats.com. They always come out perfect, but doing them on the stove works just as well.