I got the fajita kits assembled and each bag contains enough for a dinner for four, plus four lunches, so that if I make the fajitas early enough in the week, the leftovers can be used for 2 lunches for DH and 2 lunches for DS. So now the freezer is getting pretty full again. There are 5 bags of fajita mix and 7 frozen casseroles.

We also got the rabbit meat cut up today. All of it except the abdominal flaps were cut up for stir-fry, sectioned up, and frozen. The flaps will be ground when we do the next butcher. Flaps are only good for going into the grind for burger or for making jerky. They are too tough otherwise for enjoyable eating. But we do try to use as much of the animal we butcher as possible so as not to waste what they gave up their lives for so that we might eat, and we have enough jerky, so burger it will be.

Here is my meal plan for the week:

Day One--
Middle Eastern Spiced Rabbit Legs
Sweet Potatoes
Green Beans
Canned Pears

Day Two--
Belgian Waffles
Ham
Strawberries (from out garden last year)
Zucchini Rounds (if I can find good zucchini)

Day Three--
Chicken Fajitas
Oranges

Day Four--
Cabbage Rolls
Oranges

Day Five--
Skilled Lasagna with Sausage (Homemade Hamburger Helper)
Salad
Canned Pineapple

Day Six:
Beef Stew with Potatoes, Carrots, and Parsnips
Salad
Green Beans

Day Seven:
Pork Ribs
Baked Potatoes
Broccoli
Oranges