Monday, November 27, 2017

Monday Menu

What a full week we have had.  Despite having the week off of school, we have been in constant motion.  I am once again reminded that we can easily fill our lives with busyness and must be deliberate to schedule and then protect our quiet time.

After this week of appointments and my mile long things to do list, I am going to do just that! ;)

This week's menu is another simple one for you!  Remember, I am feeding a real life family with kids, not connoisseurs of fine tastes!  I want to spend less time in the kitchen and more time with them, especially seeing how fleeting our time together is.  They grow up fast, my friends!

Monday- Orange Chicken

Tuesday- Off to eat with friends, you are on your own!

Wednesday- Turkey Enchiladas

Thursday- Asian Lettuce wraps

Friday- Spaghetti

Saturday- Pork loin (crock pot)

Sunday- Broccoli Cheese Soup

Let me tell you about our turkey savings before I share a recipe for the week.  Thanks to one of those handy shoppers cards at our local grocery store, I paid a little over $10.00 for a 19 pound turkey.  We had thanksgiving (7 of us), and then a second turkey meal with it the following night.  It also fed four people lunch with turkey sliders the following day.  Since then, I have chopped up the remaining meat and frozen 3- 2 1/2 cup portions(one to be used this week in the enchiladas) and used 2 Cups in our Sunday Soup. (recipe below)

Yes, that is 6 full meals and one quick lunch with ONE turkey!   That is about $1.66 per meal!  FOR MEAT!!

The holidays are a perfect time to stock your freezer when turkeys and chickens are rock bottom prices to save your budget the rest of the year!  With a little prep and planning, you can have meat ready and waiting to pop in a meal.  Win win!

Turkey Rice Soup


  • 4 TBSP butter, divided
  • 1/2 onion, chopped
  • 1 stalk celery, chopped
  • 1 tsp sage
  • 4 TBSP flour
  • 5 cups chicken or turkey stock
  • 3/4 cup rice
  • 1 C sliced mushrooms (optional)
  • 2 C diced cooked turkey
  • 1 C heavy cream
  • 1 C milk
  • Salt and pepper to taste


  1. Melt 3 TBSP butter and add celery, onion and sage- saute 3-4 minutes.
  2. Stir in flour and cook for 2 minutes, stirring.
  3. Add stock, stirring to combine and bring to a boil.
  4. Stir in rice  and season with salt and pepper, bring to boil and simmer for 30 minutes.
  5. Meanwhile, saute sliced mushrooms in 1 TBSP of butter.
  6. Add turkey, cream, milk, and mushrooms to soup, simmering for about 10 minutes or heated through.
Created using The Recipes Generator


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