The menu plan for week 106 incorporates several recipes that utilize what is currently in the refrigerator and freezer.

I purchased a beautiful eggplant last week and have several peppers on hand.  The Italian sweet sausage casserole will not only utilize the vegetables, but it is a family favorite which I haven’t made in quite some time.  I also have a huge bag of previously browned chicken thighs in the freezer which will fulfill the protein requirement for Friday’s dinner.  The chicken with sun-dried tomato cream sauce is a family favorite as well.  The space that the frozen chicken takes has been a thorn in my side.

I must admit that thoughts for meals over the next week has taken a back seat to following the weather.  We will be directly impacted by Florence and once again I have been glued to the weather channel.  I have also been giving a great deal of thought to food preparation in the case of power loss.

I had hoped to eliminate a trip to the grocery store since the menu plan for week 106 was based on items on hand.  That proved to be unsuccessful since we decided that closures and flooding might require stocking up for a longer period than originally planned.

We have decided to stay put during the storm and I have added a few more provisions.  I am in the process of slow cooking a pork shoulder using a new recipe for Carolina Barbecue Pulled  Pork from an old Rival Crockpot owner’s guide.  (The ‘Ole Buckeye loves Carolina barbecue.)

I will have it on hand for lunches or dinners as needed.  It won’t require further cooking and will feed additional family if they stay with us during the storm.

Virginia is divided into “zones” A, B, C, and D depending on how prone they are to flooding and being affected by storm surge, “A” being the lowest lying level.  We are zone C and even during hurricane Matthew had no flooding.  That is not the case for my son and his family…they are in zone A.  He relocated the jets on Wednesday, and the girls are planning to come bunk in with us on Thursday, when the storm is due to arrive.

The plan for week 106 will be adapted over the course of the week dependent on the storm, the electricity, and the number of family sharing dinner.  We are stocked and as prepared as possible.

The only new recipes planned for dinner are a grilled dry rubbed skirt steak and a spinach chicken casserole.  The plan for breakfasts and lunches are taking advantage of foods prepped in advance and in the refrigerator or freezer.

We have plenty of eggs, and yogurt as well as a giant blueberry pancake tucked away in the freezer.  I have also made a big batch of white gazpacho White Gazpacho  THM S and a chicken quiche almandine (new) for lunches.  We are prepared for a week of great eating.

We have also stocked up on plenty of wine for me and rum for the ‘Ole Buckeye.

Spinach Chicken Casserole with Cream Cheese and Mozzarella   THM S

I will report that last week we did enjoy one exciting new recipe.  The slow cooker barbecue ribs were outstanding…the sauce excellent.  This recipe will definitely be repeated.  I served it with a new broccoli recipe…a change from our normal roasted broccoli.  It was good as well, but even better reheated the second time.  I will be aware of that in the future and make it in advance.

Slow Cooker Barbecue Ribs   THM S

Creamy Parmesan Garlic Broccoli and Bacon   THM S

Although I am posting after my plan was implemented, I had developed it in plenty of time.  I used the time normally used to develop the weekly menu blog to reflect on hurricane Florence.

Obviously the plan is being posted late.  Better late than never…right?

As the sky darkens and the wind and surf pick up here, I am very aware that the forecast for the coastal area of Virginia has become much more positive.  As we breathe a guarded sigh of relief, we continue to be watchful.  Our thoughts and prayers are with those just to the south of us.