Canning season has officially started!
This past weekend we harvested 7 gallons of honey, canned 14 pints of zucchini pineapple, 6 pints of blueberry syrup, and 5 quarts of chicken stock. Plus, I picked up 15 chickens (already butchered) from Emily that were nice big birds that I left whole and put in the freezer. Whew!
This week, I'm going to keep working up the chickens. I'm basically just roasting them two at a time in the roaster, then taking the meat off the bones and roasting the bones with some leftover veggies overnight to make and can stock.
This week I start working two days a week - one for home health, one for cath lab.
Here's this weeks menu:
Monday: Slow cooker cheesy BBQ chicken sandwiches, zucchini fries, zucchini brownies
Tuesday: Grilled tilapia, baked potatoes, corn
Wednesday: Pork chops, squash casserole
Thursday: Cheeseburger quesadillas, salad
Friday: Ham & swiss Stromboli, watermelon
Saturday: Grilled chicken salads
Sunday: Leftovers or breakfast for dinner.
So, what's good at your house this week?