November 16th – November 30th, 2014
WEEK # 1
Sunday, 16th – Shake and Bake Chicken Thighs – Stovetop Macaroni and Cheese/ – Veggie
Monday, 17th – Lasagna Cheese Soup (Emeals A 558) – Garlic Bread
Tuesday, 18th – Mexicali Casserole/ Chips and Salsa (Simple and Delicious Dec/Jan 2015 pg 29)
Wednesday, 19th – Broccoli Cheese Soup with biscuits
Thursday,20th – Biscuit and Gravy, Scramble Eggs
Friday, 21st – Bacon Cobb Sandwiches (Emeals A 557) and Chips
Saturday, 22nd – Pasta with Cream Sauce
Sunday, 23rd – Pork Roast – Fridge 4 hours (Simple and Delicious Dec/Jan 2015 pg 43) & Creamy Potato Leek Bake (KRAFT Holiday 2014 pg 29) & Spinach Apple Pecan Salad (Simple and Delicious Dec/Jan 2015 pg 45)
WEEK # 2
Monday, 24th – Loaded Baked Potato Soup, Cheese Pull Apart Bread
Tuesday,25th – Holiday Brunch Casserole (Taste of Home Dec 2014 pg 12) , Fruit
Wednesday, 26th – Creamy Sausage-Mushroom Rigatoni (Simple and Delicious Dec/Jan 2015 pg 21)
Thursday, 27th – Thanksgiving
Simple Turkey / Herb Butter
1 14-15 pound turkey
1 stick margarine, softened
Bay leaves
Adobo, to taste
1 carrot, chunked
1 stalk celery, chunked
1 onion, quartered
1 green apple, quartered
½ C. water
Heat oven to 500 degrees. Wash the turkey and pat dry (save the bags of parts for your gravy). In the turkey cavity place all your vegetables. Separate the skin carefully from the turkey and place bay leaves and slices of half of the margarine under the skin. Rub the outside of the turkey with the rest of the margarine. Season to taste with adobo. Place turkey breast side up in a roasting pan. Put water in pan around the bird not over, you don’t want to wash away the margarine or seasoning. Cover turkey tightly with foil, removing the foil about 1 hour before turkey is done to brown the skin. Cook turkey at 500 degrees for 30 minutes, turn oven down to 325 and cook for 3-4 hours or until done, a meat thermometer inserted into the thigh without touching the bone should read 180 degrees when bird is fully cooked. Let turkey rest for 30 minutes before serving.
Stuffing-Dressed Up
2 boxes of stuffing mix like Stove top
1 huge onion, sauteed
4 stalks celery, sauteed
1 lb. sausage, cooked
Prepare stuffing according to package directions, before serving stir in other ingredients.
Paul’s Stuffed Mushrooms
Green Bean Casserole
Honey Glazed Carrots
Mashed Potatoes
Dinner Rolls
Cranberry Caramelized Onion Sauce
Ingredients
1 Tbs. vegetable or canola oil
1 large yellow onion, cut into medium dice
Kosher salt and freshly ground black pepper
One 12-oz. bag fresh or thawed frozen cranberries, rinsed and picked over (3-1/2 cups)
1 cup granulated sugar
Directions
- In a 10-inch straight-sided sauté pan or skillet, heat the oil over medium heat. Add the onions, a pinch of salt, and a grind or two of pepper. Reduce the heat to low, cover, and cook, stirring occasionally, until the onions are golden-brown and very soft, 20 to 25 minutes. Remove the lid, increase the heat to medium high, and cook the onions, stirring often, until deep caramel-brown, an additional 2 to 3 minutes.
- Add the cranberries, sugar, a pinch of salt, and 1/2 cup water and bring to a simmer over medium-high heat
- Simmer for 2-3 minutes, then cover, turn off the heat, and let cool to room temperature
Sugarfree Pumpkin Pie
Friday, 28th – 29th – (Holiday) Turkey Soup with Egg Noddles and Vegetable (Thanksgiving Island)
Saturday, 29th – Crispy Fried Chicken – Twice Baked Cheddar Potato Casserole (Taste of Home Dec 2014 pg 46) & Corn
Sunday, 30th – Beef Roast and Veggies
For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. Need help getting started menu planning – Emeals is a great solution. Many meal plans to chose from at a very affordable price.
Wishing you all a wonderful week!!!
Happy Cooking!!
