Visit Organizing Junkie for a large list of Menu Plan Monday links.
It's Thanksgiving week here in the United States. For what (or whom) are you thankful?
Monday
Quick Vegetable Soup (made slow in the crock-pot)
Sloppy Joes (for the carnivores)
Tuesday
Slow Cooked Chuckeye Steak in Gravy
Mashed Potatoes
Wednesday - Amanda Cooks
Broiled Pork Chops
Baked Potatoes (in microwave)
Sweet Corn
Rice Krispie Treats
Thursday - THANKSGIVING DAY
Roasted Herbed Turkey
Homemade Dinner Rolls
Mashed Potatoes
Whipped Sweet Potatoes
Cranberry Sauce *Recipe below
Green Bean Casserole
Pumpkin Pie
Pumpkin Roll
Friday
Hot Turkey (or Chicken) Salad
Various Left -over veggies and desserts
Saturday - Ryan Cooks
Taco Pizza
Garden Salads
Butterscotch Pie
Sunday
On Your Own
*Cranberry Sauce*
1 bag (12 oz) cranberries (about 3 cups)
1 TBSP grated grapefruit peel (zest)
1 cup (8 fl. oz) fresh grapefruit juice
3/4 cup honey
1/3 cup minced, crystallized ginger
In a heavy saucepan over med/high heat, combine cranberries, grapefruit zest, juice and honey. Bring to a boil, stirring frequently, until the cranberries pop, about 5 minutes. Remove from heat and let cool to room temperature. Stir in the ginger. Transfer to a bowl. Cover and refrigerate until well chillled before serving. Makes 2 3/4 cups.
Hot Turkey (or Chicken) Salad
Various Left -over veggies and desserts
Saturday - Ryan Cooks
Taco Pizza
Garden Salads
Butterscotch Pie
Sunday
On Your Own
*Cranberry Sauce*
1 bag (12 oz) cranberries (about 3 cups)
1 TBSP grated grapefruit peel (zest)
1 cup (8 fl. oz) fresh grapefruit juice
3/4 cup honey
1/3 cup minced, crystallized ginger
In a heavy saucepan over med/high heat, combine cranberries, grapefruit zest, juice and honey. Bring to a boil, stirring frequently, until the cranberries pop, about 5 minutes. Remove from heat and let cool to room temperature. Stir in the ginger. Transfer to a bowl. Cover and refrigerate until well chillled before serving. Makes 2 3/4 cups.
No comments:
Post a Comment