This week’s menu plan takes into account the Thanksgiving holiday here in Canada as well as the leftovers from that meal. I have leftover cranberries from two weeks ago that I put in the freezer – they were on sale and I stocked up to make the quiche that week and of course, in preparation for Thanksgiving. I also stocked up on pumpkin while it was at such a low price for my recipes this week and also to put in ice cube trays to serve to my dog (it helps her digestive issues).
Monday – Thanksgiving Day in Canada: Turkey, Glazed Ham, stuffing made in the slow cooker (we need to conserve oven space!) but my stuffing muffins are really yummy too, cranberry sauce (prepared the day before), make ahead mashed potatoes in the slow cooker (make extras) ,gravy, broccoli-cauliflower salad (made the day before – cut up extra veggies for future meals), bacon wrapped green beans (I clean the green beans the day before so that part of the work is done), roasted sweet potato salad (made the day before) creamed peas (I’ve had these for Thanksgiving for as long as I can remember), 7UP biscuits,(made the day before) Maple and Cheddar Apple Pie (made the day before and warmed up), Pumpkin Roll (made the day before) Yes it’s a lot of food! a) we’re feeding a very large crowd and b) this is our one meal of the year where we really go for a lot of variety c) unless the leftovers can go in the freezer or I’m planning for their use this week, I watch my quantities so our leftovers are at a minimum.
Tuesday – Meatless Meal (since we skipped it yesterday for Thanksgiving): Mashed potato pancakes (made from leftovers), poached eggs, leftover veggies from Thanksgiving
Wednesday – Turkey, cranberry, and broccoli crepes with a cheese sauce
Thursday – Scalloped “potatoes” with leftover ham and cheese (in place of the potatoes, I use cauliflower!)
Friday – Meat Free Friday: Pizza: one of my favourites is made without sauce (olive oil drizzled over the crust instead), cheese, sliced potatoes or sweet potatoes (or both – depends on what’s left), spinach, red onion, roasted garlic. You can also toss on whatever veggies you have left in the fridge – roast them first, toss with a bit of balsamic vinegar and throw them on the pizza. YUM! Add a tossed salad and you have a complete meal. (have you ever tried tossing your salad with a vinaigrette and throwing it on top of your cooked pizza? I know it sounds strange but it’s delicious. This is a good option if you’re lacking other veggies.)
Sunday – I’m trying to take Sunday as a true Sabbath day and as such I’m planning to use freezer to slow cooker meals as much as possible. This recipe for Pizza Burgers is delicious and they can be pan fried, grilled, or yes, cooked in your slow cooker. Place the burgers in a large freezer bag and add a smaller freezer bag of pizza sauce (used as the “ketchup” on the burgers” as well as another one of grated mozzarella cheese (to top the burgers) and one of chopped onions. In another large freezer bag, put your burger buns so they’re all ready for the meal too.