This is my third post in the Menu Plan Monday meme hosted by I'm An Organizing Junkie. This week's menu is fairly strong on brisket because we got two large briskets for $.97 a lb. One weighs 15.33 lbs. and the other 17.59 lbs. That's almost 33 pounds of brisket for less than $33!
I cut the larger one in quarters Saturday night and pressure cooked two of those quarters. The other two were pressure cooked yesterday. The meat was either chopped, shredded, or sliced, and put into quart or gallon freezer bags, some with barbecue sauce and some without, labeled with the contents and date, and frozen. The remaining whole brisket is in the freezer and I'll do the same thing with it in a few weeks.
So, without further ado, here's this week's menu in no particular order other than tonight's dinner, which is first.
Barbecued sliced brisket with leftover red beans and rice from the freezer (I'm trying to use up some things in there so I can put new stuff in)
Egg and beef pie made with chopped brisket, salad and green beans
Chicken and wild rice skillet dinner made with chopped cooked chicken from the freezer, salad and fresh wilted spinach
Slow cooked chicken wings and drums, salad, green peas, and fresh fruit
Turkey sausage, scrambled eggs, and toast
Beef and cheese quesadillas made with shredded brisket, pico de gallo, quacamole, and chips
Leftover chicken and wild rice skillet dinner with whatever leftover side dishes need to be eaten