Monday, October 26, 2009

Menu Plan for the Week of 10/26

All of our main meals will be coming from the freezer this week. No, I haven't made them up ahead of time, but we have a new supply of local lamb cuts, plus venison from months ago to incorporate into this week's menu. After purchasing half a lamb and splurging on Sockeye salmon this month, I'm attempting to use what we have in order to limit further expenses.

Also, though I really enjoyed trying to make a soup a day last week, my kids will be glad to know that I won't be attempting it on back to back weeks. I still have some leftover soup to savor for lunch today though!
  • Turkey burgers
  • Grilled lamb, Russian potato salad
  • Chicken kebabs, Di San Xian stir fry
  • Seafood risotto
  • Venison, rice
  • Brats, Russian potato salad


fblife said...

Hey! We loved the orange chicken. I did have Balsalmic Vinegar, and used about 2 tsp instead of one. My husband added hot sauce for some spice, but the kiddos and I liked it the way it was. Your suggestion about ginger would probably help to add some kick, maybe next time I'll try it. Thanks!

Amy said...

I'm insanely jealous that you have lamb on hand. I never see it go on sale around here. What's your secret?

Your menu looks great! I want to try the stir fry. Thanks for the recipe links.


Aiming4Simple said...

We ordered our lamb from a local farmer who was at the farmer's market here in Lincoln, Nebraska. I've also bought NZ lamb from Sam's Club (before we found a local supply).