Monday, November 19, 2007
Menu Plan Monday - Thanksgiving Week!!
Hi everyone!
Can you believe Thanksgiving is here already? It's come up so quickly this year. As a kid, time just dragged by, but since becoming a parent myself, it seems as though there has been some kind of cosmic shift where the earth is spinning faster and faster. But, I have to admit that I love the holidays, so that's ok with me that it gets here faster!
This week and next are crunch weeks for me (as I mentioned here and here). The kids and I will be leaving for the bulk of December, returning less than a week for Christmas. Hubby would like to get the house on the market and actually hold an open house the day we leave, so I've got less than two weeks to whip this place into shape. Later today, I'll try to post a list of my goals so I can hold myself somewhat accountable.
Anyhoo, on to the purpose of this post. Here is what we will be enjoying this week (** indicates recipe below):
Monday - Beef Shish Kebabs**, rice, chopped salad
Tuesday - Slow Cooked Pot Roast with Carrots, Potatoes and Onions
Wednesday - Mezze (a selection of small things - hummous, tabouli, deli meats and cheeses, hardboiled eggs, pita bread, pickles, olives, etc.)
Thursday - Roasted Turkey with Apple & Sausage stuffing, Carmelized Onion Mashed Potatoes, Corn, Turkey Gravy, Broccoli Salad**, Tossed Salad, Deviled Eggs and Pecan Pie
Friday - Turkey Noodle Soup with whole wheat rolls
Shish Kebabs
2 1/2 lbs. beef cubes
cherry tomatoes
onions, cut into bite size chunks
green peppers, cut bite size
Any other veggies you'd like to add
Marinade Ingredients:
1/3 cup soy sauce
3/4 cup salad oil
1/8 cup Worcestershire sauce
1 T. dry mustard
2 t. salt
1 t. parsley
1 1/2 t. ground pepper
1/4 cup wine vinegar
1 crushed garlic clove
1/4 cup lemon juice
Blend marinade ingredients in a jar. Pour over meat and marinate for several hours. Thread beef and veggies onto skewers and grill or broil until done. I serve them over rice.
Broccoli Salad
10 slices bacon (or use store bought bacon pieces)
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup dried cranberries
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 cup mayonnaise
1 cup sunflower seeds
Fry bacon until crisp. Drain, crumble and set aside. To broccoli, add red onion and cranberries. Mix up vinegar, sugar and mayonnaise. Mix well into broccoli mixture and refrigerate at least two hours. When ready to serve, toss with bacon bits and sunflower seeds.
For more great menu ideas, head on over to The Organizing Junkie!!
Have a wonderful Thanksgiving everyone!!!!
Subscribe to:
Post Comments (Atom)
LinkWithin
Subscribe To
Posts
Comments
2 comments:
Mmmmmm, sounds delicious!!!
Ooo, the broccoli salad sounds tasty!!