Happy November! I have been trying to plan a month of menus for the past few months. It has been semi-productive. I spent the past few evenings working on my November plan and think I have it mostly figured out. I'm trying to base meals on what I have frozen/on hand, the weather, the picky child and the holidays. I figure that the week of Thanksgiving should be fairly light meals leading up to the big turkey day meal, and account for leftovers afterwards, assuming that I cook a turkey this year! It has also felt cold to me, which makes me want soup, so I've been making a different kind of soup each week. That will continue into November too.
Here is the plan for dinners this week:
Monday: turkey meatballs and spaghetti, steamed broccoli
Tuesday: black bean soup, salad
Wednesday: Breakfast for dinner! I have an abundance of buttermilk on hand because I bought too much, so buttermilk pancakes for dinner with homemade applesauce.
Thursday: Dutch-Style Turkey pot pie I have a cooked frozen turkey breast that I made last month. I wanted to find a way to use it before Thanksgiving, but serve it in a non-Thanksgiving leftover way. This recipe has roasted root vegetables in it, which I actually have on hand from the CSA pickup and was struggling with what to do with turnips! I'll adjust the veggies as needed, since I'm not likely to buy a rutabaga just for this recipe.
Friday: Taco night! (The kid loves cheese tacos!)
Saturday: out
Sunday: Lasagna
What's on your menu this week? Check out all the menu plans at Organizing Junkie!
