Menu Monday
Week of Mar 20 – 27
Monday
Roasted Whole Chicken (Costco)*
Steamed Broccoli
Mashed Potatoes and Gravy
Note: I purchase two whole chickens. From the leftovers, I glean 3-4 cups of chopped chicken for other meals in the week. The rest of the chicken and carcasses are thrown in a pot with seasonings, water and celery and I create a soup base/stock from that. Debone and return chicken to pot. I then separate the stock/soup base into 2-3 containers for future meals. I usually freeze one of the bases to use for future last minute meals and use the other one/two for this week.
Tuesday
Biscuit-Topped Chicken Pot Pie (from one of the containers above)
Wednesday
Street Tacos
Thursday
French Dip Hoagies
Au Jus
Homemade Potato Salad
Friday
Green Chili Enchiladas (using 3-4 cups of reserved chicken from above)
Spanish Rice
Low-Fat Refried Beans
Saturday
Grilled Deer Steaks
Grilled Asparagus with Soy Sauce and Sesame Seed
Sticky Rice (Cowboy’s preferred side dish)
Sunday
Lunch – Potluck at Friends
