November 17, 2018

Weekly Menu 11.18.18

The Weekly Menu 11.18.18 helps plan for one of the best weeks of the year.

What’s your favorite part of Thanksgiving?

Mine is having family close and enjoying every minute of it, even the hard work. Second, though, is a tie between the Mashed Potatoes and Sausage Cornbread Stuffing. Plus the Green Bean Casserole. Oh, and the Pumpkin Cheesecake. Man – the Gingered Cranberry Sauce. We’re having turkey too. ♥

I’m licking my chops over here.

We’re starting the week off pseudo healthy with a big salad. I’ve got to get Brussels Sprouts on our menu somewhere this week, so I’m shallow pan frying those and adding some garlic bread crumbs. I’m going to have to serve those on the side – Baby Boy actually asked for the Big Salad but he won’t be best pleased with Brussels Sprouts.

Tuesday is a travel day for our incoming boys – so we’re having meatball subs. I’ll prep the meatballs early and leave them warming in the crock pot (affiliate link) until we’re ready for them. I’ll toast hoagie rolls with a little butter and garlic powder for the subs. I can make the Roasted Red Pepper Pasta early too – it keeps great at room temp.

If you take a look at the Thanksgiving 101 post, you’ll see that I recommend doing a lot of the Thanksgiving prep on Wednesday. Because I’m cooking the meal of the year the next day, we do take out. I’m hoping Chinese, but I don’t usually get my way on that one.

Who am I kidding?

I always get my own way. Another thing to be thankful for. I’ll probably insist on something everyone likes though. It’s a mom thing.

Use your crock pot (affiliate link) on Thanksgiving too – put the mashed potatoes in the insert after making them on Wednesday and pop it into the fridge. I take them out, dot with butter and put them in the crock pot on low early afternoon. Keep an eye on them – I usually turn them to “warm” well before dinner.

Mix leftover cranberry sauce with some mayo to make an awesome topping for the hot turkey and Swiss sliders.

Prove irrefutably that leftover potatoes are better than no potatoes:

Shape the mashed spuds into flattened balls and brown in butter melted over medium high heat in a cast iron skillet (affiliate link). Voila – Potato Croquettes. Yum.