Sunday: London Broil, smashed red potatoes, garden salad
Monday: Crispy pan fried cod, parmesan rice, green beans
Tuesday: Frozen pizza, salad
Wednesday: Chicken pot pie
Thursday: Grilled pork chops, smashed potatoes, sauteed kale w/ bacon and onions (RECIPE below!)
Friday: Sandwiches, veggies, chips
Saturday: Homemade Biscuits and gravy, fruit salad
Wow. I haven’t done a Meng Menu post in a while. The 5 day power outage we had at the beginning of July really threw me off.
But I am back today! I stayed at budget at $125 today. We were actually given the London Broil by Aaron’s aunt and uncle who are embracing a vegetarian diet. Win for us! The original price on the broil was $17! I would NEVER spend that much on a piece of meat so I am very happy to have it (and I have another one in the freezer too)!
We have been enjoying Kale from our garden this summer. Here is how I make it frequently:
Sautéed Kale w/ bacon and onions
20 stalks of kale (or more), washed, removed from stalks and torn into bite sized pieces (This may seem like a lot but Kale, like all greens, cooks WAY down)
1/2-3/4 cup Chicken stock (fresh or use a 1/2 TSP chicken bullion)
2 slices of bacon, chopped into small pieces
1 TSP minced garlic
2 TBS minced onion
1/2 lemon, juiced or 2 TBS red wine vinegar (if desired)
Saute bacon pieces in a large skillet (that has a lid) until crispy. Remove from skillet, reserving drippings. Add onion and saute until tender, about 2 minutes. Add garlic and saute 1 minute (or less). Add chicken stock and stir briefly. Stuff kale in skillet and turn in liquid with tongs. Cover and braise for 5-10 minutes (until desired doneness), stirring 1-2 times. Add bacon back in. Season with salt, pepper, and lemon/vinegar (if desired). Cook and stir for 2-3 more minutes.