It’s Thanksgiving week here in the U.S., and we’re hosting friends from Florida. I spent a little while this weekend brainstorming easy meals to feed 9–it’s tough when you’re not used to it! I’m relying on my slow cooker to keep me out of the kitchen and visiting with company. On Tuesday, I’m making waffles to freeze for the mornings over the weekend and cooking Thursday’s mashed potatoes ahead of time.
Here’s the plan for this week:
Sunday–Chicken, brown rice, green beans
Meatless Monday–Spinach & Mushroom Quesadillas, salad
Tuesday– Slow Cooker Tortilla Soup, corn muffins (GF for me)
Wednesday—Slow Cooker Beef & Broccoli, rice noodles
Thursday–Turkey, mashed potatoes, cranberry sauce, green beans, two kinds of pie (I’m settling for gluten-free cheesecake, poor me)
Friday–Shepherd’s Pie made with leftover turkey, mashed potatoes, and veggies
Saturday–Hopefully there’s enough leftover turkey to make Slow Cooker Turkey & Wild Rice Soup, otherwise, I’ll throw some chicken in there.
For lots more meal plans and inspiration, see Menu Plan Monday at OrgJunkie.