Monday, November 24, 2014
Menu Plan: Thanksgiving Week
We are well into our preparations for Thanksgiving this year. Rich and I did our drive to the big city to do our grocery shopping and visit exotic places like Trader Joe's. I'm trying to keep most of the other meals pretty simple this week so I can focus on ahead of time prep. We're having only one couple and one family over this year. We also have Nutcracker dress rehearsal and two performances this weekend, which is really making me overwrought. I really hope we don't have this schedule again. Normally, my after Thanksgiving plans are to rest from cooking all week, and my day after Thanksgiving schedule is something like this: Sleep. Eat Pie.
- Sunday
Breakfast: Pepper, Potato and Onion Scramble, Toast, Milk and Coffee
Dinner: Sausage and Cheese Toast, Chopped Salad - Monday
Breakfast: Oatmeal with Chopped Apples and Cinnamon Sugar, Milk and Coffee
Dinner: Mexicanish Tortilla Casserole, Salsa Rice - Tuesday - Feast of Saint Catherine of Alexandria
Breakfast: Slow Cooker Rice Pudding, Milk and Coffee
Dinner: White Bean and Spinach Soup with Bacon, French Bread - Wednesday
Breakfast: Fried Eggs, Toast, Fruit Plate, Milk and Coffee
Dinner: Quesadillas, Apple and Pear Slices - Thursday
Breakfast: Sausage and Egg Breakfast Casserole, Blintz Casserole, Mandarin Oranges, Milk and Coffee
Dinner: Herb Roasted Turkey, Bourbon Gravy, Garlic Mashed Potatoes, Wild Rice Dressing, Sweet Potato Rolls, Cranberry Horseradish Relish, Shredded Brussels Sprouts with Toasted Pecans, Jalapeno Corn Pudding, Salad, Pumpkin Pies, Chocolate Pecan Pies, Cranberry Cherry Pies, Nantucket Cranberry Pies, Apple Pies, Pear Pie, Pear Blueberry Pie, Gingerbread with Chantilly Cream - Friday
Breakfast: Leftover Pie, Milk and Coffee
Dinner: Leftovers - Saturday
Breakfast: Leftover Pie, Milk and Coffee
Dinner: Leftovers
Labels: Church Year, Family, Homemaking, Menu Plans, Name Day, St. Catherine of Alexandria, Tales from the Kitchen, Thanksgiving
