Menu Plan: FOUR Weeks Until Summer!

Four more weeks.  This just gets better and better.  The downside, however, to getting so close to the end of the school year, is that we gradually begin to see less and less of my husband.  For engineers, crunch time isn't just finals week, it's also the week before finals when all the projects and reports are due :/  So we won't be seeing much of Daddy in the weeks to come.  BUT, once it's over, it's ALL over and he will be home ALL THE TIME!  YAY!

Sooo...this week's menu looks like this:

• Slow Cooked Pot Roast and Brown Gravy - I grew up hating roast, but made this recipe once over the summer and it was pretty good!  I need beef broth and I plan to pick up some veggies at the Farmer's Market, but after that I should be set.  We have several roasts in the freezer thanks to our 1/8th of a cow!  I put one in the refrigerator to thaw on Friday, so I'm hoping it's ready early next week.
• Quesadillas - A friend of mine once made me quesadillas out of left over roast meat and they were DELICIOUS!  All she did was heat the meat in a sauce pan and add some Ro-Tel from a can to give it some extra flavor.  Yummy!  And, if we don't use all the meat, I'll wrap some up and throw them in the freezer.  They will make great, quick lunches for me at work. I don't think I need anything from the store for this meal.
• Spaghetti - this was on the list last week, but we replaced it with leftovers one evening. Quick and easy.  We also got into the habit of using half beef and half sausage when making spaghetti because sausage is so much cheaper.  Now it seems strange to just use beef! I made soft bread sticks last weekend and put them in the freezer, so this will probably be one of the evenings where we need to eat quick.
• Egg Rolls - Yum.  I only make these a few times a year because they are a lot of work, but they are SO DELICIOUS!  I dug the fryer out of the basement last week for homemade french fries, so I figured I'd keep it upstairs and make these, too.  I'm going to half the recipe, though (we can never eat the whole recipe) and save the remains for a crab rangoon recipe that I've had my eye on.  Maybe next week!

*SIDENOTE* Chinese food is not like this in China.  In China, there are small helpings of meat and large helpings of rice and vegetables.  They hardly ever use any dairy and they do not fry things in grease (unless, of course, you are in a Western restaurant). And none of the Chinese I encountered had the slightest idea what crab rangoon was.  Interesting.