Menu Plan Monday – Week 56

 

 I know it is only Friday, but I do my shopping today, so my menu plan starts today. Call me a rebel!

Thanks to Laura The Organizing Junkie for hosting Menu Plan Monday. Post your own plan and go there to link your plan or visit her site to glean new ideas As always, this is THE PLAN, and all plans are subject to change as the need arises or as the fancy strikes my mind. I don’t assign nights as I like to have a little freedom to cook what I want or what I have time for.I only planned 6 meals as I am finding that 7 are too many ( 6 may be too).Please come back and join me for Freezer Food Friday!

Salmon, rice, salad

Cheese & Corn Chowder ( crockpot )

Easy Shepherd’s Pie

Turkey Kielbasa and Beans

Easy Pleasing Meatloaf, mashed potatoes, zucchinni

Unbeatable Sausage and Gravy    

Turkey osso buco

 Turkey osso buco

2 tsp vegetable oil

3 lbs turkey pieces (bone in and skin on)

2 oz pancetta (Italian cured bacon), thinly sliced

2 onions, sliced

2 carrots, thinly sliced

2 celery stalks, thinly sliced

4 garlic cloves, minced

1/2 cup white wine

1 28 oz (796 ml) can diced tomatoes

1 tsp lemon peel, grated

2 tsp dried thyme leaves

salt and pepper

Heat oil in a large skillet. Add turkey pieces; brown two to three minutes per side. Remove from pan; let cool slightly. Lift turkey skin; stuff pancetta slices under skin. Set aside.

Add onions, carrots and celery to skillet; cook two minutes or until slightly softened. Add garlic; cook one minute.

Place vegetables in bottom of slow cooker. Place turkey on top of vegetables. Pour wine and tomatoes over turkey and vegetables. Sprinkle with lemon peel and dried thyme.

Cook on low eight to 10 hours or until turkey starts to fall off the bone. Remove turkey bones and skin; season with salt and pepper.

Serve with mashed potatoes, rice or noodles.

 Recipe courtesy of www.turkeyrecipes.ca

Freezer Food Friday: Freeze-and-Bake Rolls

Welcome to Freezer Food Friday!

I think I have Mr. Linky figured out this week. Please blog a recipe for the freezer and share your link by clicking on Mr. Linky and please be so kind as to leave a comment. I will stop by for a visit.

 Thank you to all who are participating!

Here is my offering:

 

 

Freeze-and-Bake Rolls

 2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°)
2 teaspoons plus 1/2 cup sugar, divided
1-1/2 cups warm milk (110° to 115°)
1/4 cup vegetable oil
4 teaspoons salt
7-1/2 to 8-1/2 cups all-purpose flour
Butter, melted

  

2 packages (1/4 ounce each) active dry yeast

1-1/2 cups warm water (110° to 115°)

2 teaspoons plus 1/2 cup sugar, divided

1-1/2 cups warm milk (110° to 115°)

1/4 cup vegetable oil

4 teaspoons salt

7-1/2 to 8-1/2 cups all-purpose flour

Butter, melted

 

DIRECTIONS

In a large mixing bowl, dissolve yeast in water. Add 2 teaspoons sugar; let stand for 5 minutes. Add milk, oil, salt and remaining sugar. Stir in enough flour to form a stiff dough.
    Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
    Punch dough down; turn onto a lightly floured surface. Divide into four portions. Cover three portions with plastic wrap. Divide one portion into 12 balls. To form knots, roll each ball into a 10-in. rope; tie into a knot and pinch ends together. Repeat with remaining dough.
    Place dough knots 2 in. apart on greased baking sheets; brush with melted butter. Cover and let rise until doubled, about 20-30 minutes.
    To serve immediately, bake at 375° for 15-18 minutes. To freeze for later use, partially bake at 300° for 15 minutes. Allow to cool; freeze. Reheat frozen rolls at 375° for 12-15 minutes or until browned. Yield: 4 dozen.