Plan classic southern suppers, like fried chicken and pecan crusted ham, with mix and match side dishes that make everything easier with this week’s Monday Menu! Plus, I’m sharing little tips and shortcuts to make sure these tried and true classics fit in our busy schedules. And don’t forget the breakfast, snack and dessert recipes included!
This Week’s Secret To Success
- This week, I’m using a lot of mix and match recipes to make my southern supper meal plan more versatile. I can swap around side dishes or choose not to make a new main dish one night and just freshen up the previous meal by adding a new side!
- We’re also capitalizing on leftovers in other ways. Leftover ham is perfect for the quiche, and chopped up deviled eggs make the potato salad easy!
- I can also serve my quiche as an easy, quick dinner instead of breakfast if time gets tight.
- I also chose recipes that use a lot of the same ingredients to make grocery shopping easier. I don’t have to run all over the store, grabbing ingredients from here and there. I hit a few aisles and I’m done!
- Buy the 2 dozen bulk crate of eggs to save a few bucks. Other shared ingredients are carrots, pickle relish, flour and bacon.
In The Know
Not having the right tools might be the reason you don’t like cooking.
For years, I cooked using whatever I had. Prep took longer and was harder than it had to be. But the biggest frustration was I didn’t always get the end results I wanted.
For the last few weeks, I’ve been sharing some of my favorite kitchen tools that have made cooking so much quicker and easier. They help me get the kinds of results I want, and that makes cooking SO MUCH MORE SATISFYING.
Here’s what I’ve shared so far:
- the first knives I bought
- the cutting board I still use
- this oil to care for it, wooden spoons and anything with a wooden handle
- bench scraper/knife. It makes transferring chopped veggies, fruits and nuts from the cutting board to bowl or cooking pot SO QUICK & EASY!
- 8 cup mixing bowl with a spout. I measure ingredients in it; it’s a constant for mixing and prepping almost every recipe.
- a good box grater. It’s size and sturdy shape making grating through a block of cheese an easy 30 second- 1 minute job. It’s also easy to clean by popping it into the dishwasher.
- 12 inch cast iron skillet. They’re easier to care for than you think, and they hold and distribute heat better than anything else you can buy.
How I’m Setting My Table
Tasty & convenient recipes are only half of any dinner equation! So, don’t forget to make a plan for your family table with your meal plan!
Having a few things at the ready you really love is THE KEY to making every meal time enjoyable and inviting others over stress free. Here are my suggestions with links you can shop!
Menu 1- Fried Chicken
Golden crispy outsides, juicy, tender insides and loads of mouthwatering flavor from all the right seasonings, this Southern Fried Chicken recipe is the best of the best! And with these easy-to-follow steps, anyone can serve up this Sunday dinner classic just like a pro. If you don't feel like this is the week to take that on, try these Crispy Ranch Chicken Tenders instead.
Menu 2- Pecan Crusted Ham
Easy Southern Pecan Crusted Ham is as delicious as it is gorgeous! This showstopping stunner bakes up golden brown with a rich brown sugar, molasses, apple juice glaze and buttery pecan crust. Savory, sweet and holiday perfect, you won’t believe how easy it is to bake up this amazing ham!
Dessert This Week
Classic Strawberry Shortcakes are a must! Tender golden shortcakes that taste like sweet biscuits piled high with mountains of juicy, red strawberries and strawberry syrup with pillows of fresh whipped cream on top are just what your cookouts and backyard get togethers need.
Breakfast Made Easy
Perfect for using leftover ham, this Ham & Swiss Quiche has a super common secret ingredient that makes for a creamy, silky quiche every time! Make it for brunch or as a side dish with soup & salad as an easy dinner.
Snack of the Week
Deviled eggs are a classic southern dish. They are expected at most every picnic and church gathering across the Bible Belt, regardless of size or formality, from April to October and sometimes in between. By golly, deviled eggs even warranted the creation of their own special dish- the egg plate for the transportation and serving of these hard boiled wonders. And you know you’ve got to have some the week of Easter.
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