Meal Plan Week 23 – 2023

Monday – Scrambled Eggs & Blueberry Muffins.
Tuesday – Salmon Patties, Rice Pilaf & Seasonal Veg
Wednesday – Cold Plate
Thursday – Roast Beef, Creamed Corn, Seasonal Veg
Friday – Date Night – Out to Eat
Saturday – Chicken & Dressing, Cranberry Sauce & Green Bean Casserole
Sunday – You’re on your own & leftovers

Salmon Patties, Rice Pilaf & Roasted Beets

I had these Salmon Patties planned, but they got bumped from the menu a couple of weeks ago due to an unexpected event. However, I didn’t let the thawed fish go to waste! I broiled it and froze it. Little did I know, this would set me up for something spectacular this week! I just thawed the fish, flaked it, and blended in some panko, egg, onion, parsley, salt and pepper. From there, the patties just made themselves with no effort at all!

As for the sides, I made my trusty Rice Pilaf (you know I’m gonna share the recipe with you!). But that’s not all, we had our very first batch of beautiful beets from the Victory Garden! And to top it all off, I whipped up a quick and easy Tzatziki Sauce with garlic, dill, and mint from the garden.

Everyone raved about the meal. It was unique and really special.

From LIGHT Farms: Egg, Parsley, Dill, Mint, Garlic, Beets

Cold Plate

Yum, time for a Cold Plate! I cooked a filet steak last week and didn’t want it to go to waste. So, I made an amazing Parmesan Peppercorn Salad Dressing, boiled some eggs, and tossed everything onto a salad with the yummy (cold) leftover roasted beets from the previous day. The result? A refreshing and delicious meal that cleared out my fridge!

From LIGHT Farms: Grassfed beef, beets, eggs, cucumbers.

Roast Beef, Creamed Corn & Green Beans

OOPS! The food was long gone by the time I realized I hadn’t taken ANY photos. I guess you’ll just have to take my word for it all! 😳

I prepared a London Broil from our farm in sous vide all day. It was a perfect medium rare. The creamed corn was scrumptious.

It was time for a green bean harvest! Early in the morning I had picked just over 4 pounds!

So I served these up very simply steamed and then buttered and salted.

Chicken & Dressing, Cranberry Sauce & Green Bean Casserole

I made my own Cranberry Sauce early in the morning. It’s SO EASY and beats the heck out of the canned corn syrup garbage. I used Elise Bauer’s Recipe from Simply Recipes. I keep some frozen organic cranberries in my freezer so this was no trouble.

I’m going to highlight the Green Bean Casserole here for you too.

In January I scored several pounds of mushrooms for .99 cents each. I cooked them down, added a bit of beef broth and canned them. I use the jars to quickly whip up a mushroom gravy or homemade Cream of Mushroom Soup. This is superior to using the canned products.

So this plus the fresh green beans from the Victory Garden was just divine. For the topping, I found some ready-made French Fried Onions that just had palm oil and salt. Adding those to the top made the casserole easy peasy.

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