Weekly Menu 11/18 - 11/22


How did it get to be the week of Thanksgiving already? I have SO much to do this weekend that I'm exhausted just thinking about it. From now on, I'm taking off the day before Thanksgiving to clean and do all of my prep work. Actually, I may just start taking off the entire week. Wouldn't that be nice? 

In addition to preparing foods and cleaning, I also need to do some shopping for dress pants and Christmas gifts. I'm so glad we have nothing planned for next weekend because I think I'm just going to lay around all day. Oops, that's not true. I have Christmas cards to sign and mail. But at least that can be done while hanging out in pajamas! 

The menu for this week is pretty simple and I'm taking advantage of 90 second rice, steam-in-the-bag potatoes and frozen veggies to maximize the time I can spend on Thanksgiving foods. 

Sunday - Chicken with Roasted Pears and Green Beans over Wild Rice

Monday - Loaded Baked Potato Soup 

Tuesday - Spiced Pork Tenderloin with Sauteed Apples and Roasted Red Potatoes

Wednesday - Grilled Cheese and Soup 

For breakfast this week I'm making a spiced pear cake and I think I'll have some pumpkin mac and cheese for lunch. 

As for the Thanksgiving prep work, I plan to do the following today: make the cannoli filling, coin carrots, chop celery, make cranberry sauce, and make the apple crisp for the apple pie shooters. Tuesday I'll make the green bean casserole for the green bean casserole stuffed mushrooms and Wednesday I'll do the majority of the work, making the caramelized onion dip, the biscuits, garlic knots and pumpkin cranberry wreath. 

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