Patricia's Country Kitchen

I have just finished making lunchmeat for the next month. I honey ham, roast beef and and lemon pepper chicken. I will be making homemade beef bolonga, liverwurst, butter chicken, olive loaf and a lemon pepper turkey in 2 weeks to add to the lunch meats in the freezer. I never add salt to my recipes. I always vacuum seal them in 1 or 2 pound packages and place in the freezer.
My next project to learn and tackle is a honey bacon and a spicy Italian sausage. I can make beef and pork sausages so bacon is the next step.
I am almost out of meatballs so I am very glad I have another nice roast that I am going to grind into hamburger and get the meatballs made Sunday afternoon.
I cut the smaller roast into stew beef and vacuumed packed it.
I also got 4 pounds of zucchini and 3 pounds of yellow squash sliced and vacuum seal and in the freezer. I have 12 cups of grated zucchini in the freezer in 2 cups per vacuum sealed bags for when I make zucchini bread and muffins.
I got a dozen potato cabbage pancakes made and frozen.
I also have 4 cups red, yellow and orange peppers sliced and frozen. I have 3 cups chopped onions in the freezer also.
Right now I have 3 cups valdelia onions, 4 cups red onions, and 2 cups white onions in the dehydrator at the moment. When they have cooled, I will grind half into onion powder and the other half I will use as minced onions. I have celery and tomatoes to go in the dehydrator tomorrow evening.
My day was busy but successful. I know we will have decent salt free lunch meats, potato pancakes, meatballs.
Next week canning pinto, kidney, lima, and Great Northern beans and anything else I need to can. Oh I also have potatoes to can.
What have yall done this week for feeding your families good healthy dishes.