Menu Plan Monday

...err, Tuesday.

Monday:

Cream of Asparagus Soup (from Fix, Freeze, Feast)
Makes about 8 cups.

2 lbs fresh asparagus, cleaned and fibrous ends snapped off
4 cups chicken broth
1/4 cup chopped onion
1 large carrot, cut into 2-inch pieces
1 cup heavy cream
1 tsp salt
2 one-quart freezer bags or 1 one-gallon freezer bag

Place asparagus in a large shallow pan with just enough water to cover. Bring to a boil Reduce heat and simmer for 4 minutes. Drain water, reserving 1 cup. Cut asparagus into 2-inch pieces and set aside. Return reserved water to pan. Add broth, onion, and carrot and simmer until vegetables are soft, about 10 minutes. Put broth, vegetables, and asparagus in a blender; blend until smooth (some small chunks of asparagus are okay). Stir in cream, salt, and pepper. Cool. Divide cooled soup evenly between two 1-quart bags, or pour into 1-gallon bag. Seal and freeze. To Enjoy: Completely thaw one bag in the refrigerator. Reheat soup in a medium saucepan over low heat.


Tuesday:

Grilled hamburgers from the freezer with green salad and pears.


Friday:

Crescent-Wrapped Drumsticks (link)
8 chicken drumsticks
1/4 cup butter
1/2 cup BBQ sauce
1 pkg Pillsbury crescent rolls
1 egg, lightly beaten
2 tsp grated parmesan cheese
2 tsp Italian seasoning
2 tsp sesame seeds, toasted

Remove and discard skin from drumsticks. In a large skillet, melt butter over medium heat; stir in the barbecue sauce. Add drumsticks and bring to a boil. Reduce heat; cover and simmer for 30 minutes or until a meat thermometer reads 170°, turning occasionally. Remove chicken from pan; cool slightly. Separate crescent dough into eight triangles; place in a lightly greased 15-in. x 10-in. x 1-in. baking pan. Brush dough with some of the beaten egg; sprinkle with Parmesan cheese and Italian seasoning. Place meaty portion of each drumstick at the tip of each triangle , with bony portion extended beyond one long side of triangle. Wrap drumstick in dough; place seam side down. Brush with remaining egg; sprinkle with sesame seeds. Bake at 375° for 13-15 minutes or until golden brown and a meat thermometer reads 180°.