You’ll notice there is no turkey on my menu plan. I figure that’s a given, and I need ideas that will work on other nights (and we’re going to a friend’s house for thanksgiving, and she is cooking the turkey, I adore her).
Pesto chicken pizza (this one doesn’t have a link, I just mix pre-cooked chicken with store-bought pesto, I spread some pesto on the crust, then throw the chicken on top, throw 8 oz of cheese on that and sometimes I top with red onions or sundried tomatoes if I’m feeling festive). Super easy, and super good. I also have a TON of basil in my yard so maybe this will give me the will to make some pesto to freeze. Think so?
Cincinatti Chili — I use the actual America’s Test Kitchen recipe, and this seems to be it. My kids LOVE it. We’re going to feed it to the missionaries.
Broccoli Pie — I have been making this since Conner was little. It just involves broccoli and cheese, which, in my book is a winning combination.
Sauteed Chicken with Tonnato Sauce — we have a lot of arugula and other various lettuces growing in the garden. I know the idea of tuna in a sauce to dip your chicken in is gross. Get over it. 🙂 It’s a tasty, healthy meal. The end.
Shrimp and Bread — my kids didn’t really like shrimp until I started this tasty one. Holy guacamole is it good! I think I might make some sauteed greens to go with.
White Chili — soup is making onto our menu now that our heater is on. This is a quick and tasty one that I almost always have the ingredients for on hand. I know, alfredo in soup… sounds gross. But it’s good. 🙂
Brown Sugar Pork Loin — hoping to have some extra rolls and maybe make a salad from our lettuce to go with. Or, some sauteed zuchinni from Market on the Move.
So, that’s what’s up. For Thanksgiving I’m doing homemade rolls, sweet potatoes, cranberry jello salad, pumpkin cobbler and I threw in some store bought pies for good measure. I hope this Thanksgiving week treats you and yours well. I know we all have a LOT to be thankful for.
Lindsay Himmer says
I am jealous you still have basil! Ours has long since died! I made one last big batch of pesto for the summer and used it to make 3 pesto lasagnas to freeze. Those are long gone now too!