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This Week’s Menu

I’ve been lax in posting our menus recently so I thought it was high time I shared again–lest you wonder if we’re actually eating here!

Cooking ahead on the Freezer Cooking Days makes menu-planning such a snap. And meal preparation is even easier. In fact, I rarely spend more than 15 minutes total getting our meals together–and that often includes making homemade rolls!

So here’s what’s planned in the way of meals at our house this week:


English Muffins, Yogurt, Fruit
Cereal x 3
Pancakes, Yogurt, Fruit
Orange/Apple/Carrot Juice, Toast


Spinach Casserole, Fruit
Steamed Veggies over Noodles, Apple Slices
PB&J, Peas, Oranges
Leftovers x 2
Annie’s Mac & Cheese, Applesauce, Peas
Mixed Green Salad with Hard-Boiled Eggs, Chicken Strips, Tomatoes, & Avacados


Ice Cream


Deer Roast (from my brother-in-law), Sweet Potatoes, Homemade Rolls, Fruit
Southwest Roll-Ups (from the freezer), Rice, Peas and Carrots, Salad
Chicken Spaghetti (from the freezer), Homemade Rolls, Grapefruit, Broccoli
Grilled & Ready Chicken, Brown Rice, Salad, Fruit
Waffles, Eggs, Bacon, Hashbrowns, Juice
Dinner with Family
Dinner Out

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  • Kelly says:

    How did u cook your deer roast?? I have one in the freezer.

  • Marion says:

    Since you first posted the roll recipe I don’t think there has been a week I have gone without making at least one batch! When I take meals to people I always include them now and I have give out the recipe numerous time. Thanks for posting it. Not sure my families waist lines thanks you…..just kidding:)

  • Emily M. says:

    We just had a deer roast yesterday. My husband cooked it in the crockpot on low for about eight hours w/ carrots and potatoes. You could add some French onion soup mix to the water to add flavor – yummy! 🙂

  • Kristi says:

    I don’t care how lax you are at posting your menus, as long as you have those cute pictures when you DO post them. 🙂

  • Shelley says:

    Cute picture of your little 🙂

  • Ann Su says:

    I’ve made it many times and GOSH. they are SOOOO GOOD!!!!! I’ve tried countless bread recipes. This is the TOP.
    I always have a question about freezing the rolls though…have you tried freezing? (If I am freezing them, I can only make douple/triple batch, cos we always finish the ENTIRE one batch) should we freeze the dough? the baked bread? after thawing do we let it rise another time?

    • Crystal says:

      @Ann Su, I haven’t tried freezing the Buttery Rolls. Let me know if you try it and it works.

    • nancy l. says:

      @Ann Su, I’ve frozen these rolls before (I have some in my freezer now) and they seem to do just fine. You can always pop them in the oven wrapped in foil for a couple of minutes to soften them if they seem a little hard. I make them larger sometimes – maybe 12-15 instead of the 20-24 and use them for hamburger buns with sloppy joes or burgers. YUM!! This recipe is now front and center in the ‘bread’ section of my recipe box!!

    • Crystal says:

      @Ann Su,

      I don’t have a bread machine and have never made these specific rolls, but I have made many other breads that I freeze just fine (after they are completely done). Works great for 3-4 different roll recipes that I have tried, breadsticks, pancakes, biscuits, pizza dough (frozen before being baked), muffins, etc. I’ve had great experiences with freezing breads after they are completely done. Most people recommend freezing dough rather than baked bread, but that hasn’t worked as well for me.

      • Crystal says:

        @Crystal, ANd, now you guys have me wanting to try the roll recipe so I’m going to go find it and give it a go. I was about to make some rolls today anyway.

  • Emily says:

    Venison. 🙂

  • Laura Webber says:

    Seriously, I LOVE when you include pictures of your cute kids!

  • Kamber says:

    SHE IS SO.. STINKING CUTE!! and I would LOVE it if you would post your recipie for the deer roast :0)

  • Meegan says:

    The little chef is SO CUTE! I wish she came with every kitchen.

  • Kandice says:

    It also helps to soak your venison (or any wild game) before cooking. It will help draw out any gamey flavor that might be there. You can use salted water, italian dressing, buttermilk, etc. Some animals are better if soaked twice – depends on the age and gender. Older male animals will have a gamier taste.

  • alfredsmom says:

    I LOVE that you are putting in more pictures of the kids! They are so cute!

  • Julie Wise says:

    Where did you get that cute little apron for your daughter! It is adorable and I need one for my little kitchen helper!

  • Kristin says:

    I’m loving the comments here! We have a ton of venison in our freezer (yeah for hunting husbands!) but, honestly, I hate it. My husband and kids love it but I just dread cooking it and have to force myself to eat even a little. Anyway, I’ll definitely try out some of the tips mentioned here. Thanks!

    We’re hoping for an elk this year….elk is much better than venison (in my opinion).

    • Kandice says:


      The best venison I’ve ever made was soaked in salt water for a day, then rubbed with onion soup mix, then pour over all a can of Cream of Mushroom soup. Add a couple cups of beef stock then cook in crockpot or oven. Very tender and yummy, plus you get a great gravy!

  • Julie M says:

    What an adorable sous chef you have!! 🙂

  • Lissa says:

    Does anyone know how many ounces the 3 cups of broken spaghetti is for the Chicken Spaghetti casserole? My husband HATES for spaghetti to be broken!

  • Samantha R says:

    Aww, she is SO cute (is that Kaitlynn?). She looks so much like your sister, it’s amazing!

  • Anonymous says:

    How do you freeze the chicken spaghetti, and how do you cook it after it is frozen, just wondering?

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