Menu Plan Monday
November 10th – November 24th
Saturday 10th – Sausage Rice Casserole – Corn
Sunday 11th – Pesto Chicken Tortellini Soup – Grilled Cheese Sandwiches
Monday 12th – Off – Book Group – Rotis. Chicken, Risotta, Corn
Tuesday 13th – Late – Crab Salad Crossiants – Chips (simple Delicious Cookbook – 62)
Wednesday 14th – Bowtie Pasta with Feta and Lemon Pepper
Thursday 15th – Book Group – Duggar Family Tater Tot Dish
1 lb ground turkey cooked, seasoned, drained
2lb bags tater tots
1 can cream of mushroom
1 can evaporated milk
1 can cream of chicken
Brown meat & place in large cass. dish.
Cover with tater tots. Mix soup & milk together.
Pour over top. Bake at 350 for 1 Hour.
(One of Daddy’s Favorites!) Makes 1- 9”X13” pans
Add Mixed Veggies to meat before doing rest of recipe
Friday 16th – Taco Night
Saturday 17th – Thanksgiving at Josh & Amy’s
Sunday 18th – Parmesan Crusted Chicken, Rice and Green Beans
3 chicken breasts, thawed, halved and pounded
2/3 Cups mayo
1/3 cups grated Parmesan
5 tsp Italian Bread Crumbs
Combine Mayo and Cheese. Spread on chicken then sprinkle with bread crumbs. Bake at 425 for 20 minutes.
Monday 19th – MPTP – Baked Ravioli
Tuesday 20th – Easy Chicken and Rice – Corn
Wednesday 21st – Loaded Baked Potato Soup – Biscuits
4 – baking potatoes
2/3 cup butter
2/3 cup all purpose flour
4 – cups milk
2 – cups chicken broth
3/4 tsp salt
1/2 tsp pepper
12 – slices bacon, cooked & crumbled
1/2 cup chopped green onions
1 – cup shredded Cheddar cheese
1 – 8oz container sour cream
Bake potatoes in the oven or microwave. Scoop out the inside of the potato and set aside. Cook bacon in the oven while the potatoes bake at 350 degrees until crispy. Crumble and set aside. Melt butter in a large pot over medium low heat. Stir in flour to make a roux. Cook about one minute stirring constantly. Gradually pour in the chicken broth and milk while stirring. Turn the heat to medium and cook the soup until it starts to thicken. Add the potatoes, salt, pepper, bacon and cheese. Stir well and continue to heat for about 15 minutes allowing the flavors to blend. Mix in sour cream until well blended. Serve immediately. Garnish with green onions, additional bacon and shredded cheese.
Thursday – 22nd (Thanksgiving)
Apple Cidercar – new recipe
Cranberry Caramelized Onion Sauce – new recipe
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
- 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
Simple Turkey / Herb Butter
1 14-15 pound turkey
1 stick margarine, softened
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.
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.
Dilly Mashed Potatoes – Good Add To Site!
2 pounds Yukon gold potatoes, peeled and cubed
2.3 cup 4% cottage cheese
1.3 cups shredded cheddar cheese
2 tsp butter (I actually used 2 TBS when I made it ..OOPS!)
1/2 tsp dill weed
1/2 tsp salt
Cook potatoes in water, cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender, drain.
Transfer to a large mixing bowl. Add the cheeses, butter, dill and salt. beat until smooth and fluffy. Yield: 6 servings
Friday – 23nd – OFF – Turkey Stock with Turkey Carcass
Saturday 24th – Leftovers
Sunday 25th – Murder Mystery Dinner – Pizzas
Monday – Turkey and Almond Casserole
For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie. and particpate in Menu Plan Monday.
What is on your Menu this week? Wishing you all a wonderful week!!!