Looking at the calendar, I see Thanksgiving sneaking up on us. As is typical of my husband's family... there isn't a "plan" yet. Something always comes together, though often at the last minute. It won't hurt to make a phone call, to see what's up :) I already have some ideas of what I'd like to make, depending on how things come together. We'll see!
Thinking about last week's menu, I was very happy with it, except for the new "treat" recipe I tried out -- Cinnamon-Spiced Hot Chocolate Cookies. You can read about my trials and tribulations of making these cookies, especially homemade Dulce de Leche here. Overall, the cookies were great, I just need
This past week, my husband picked most the tomatoes from our garden, then cooked and froze a couple quarts of sauce. My freezer is now bursting with tomato sauce! We would have frozen more sauce, but as we didn't have any leftovers Saturday night, hubby made some wonderful fresh tomato soup (along with some tasty grilled cheese sandwiches, on homemade bread!). The kids wolfed it down, and my freezer was happy we didn't try to squeeze in another quart of sauce :)
Now that the veggies from the garden are much reduced, I have to plan more carefully - as I can't just run out to the garden for greens or tomatoes or peppers or carrots or beets. I'm already missing our garden harvest! Today, I went out to the garden and urged the kale and spinach to grow. Not sure if that will help, but I tried :) Now in storage from the garden, I do have lots of acorn squash, and of course lots of tomato sauce... so keeping that in mind... here's my menu for this week!
Sunday: Black bean, Turnip Greens, and Mushroom enchiladas, served with rice
Monday: Pasta e Fagioli with Sausage
I use half the sausage, double the veggies, and use a whole wheat penne pasta.
Tuesday: Crockpot Lasagna
Wednesday: Leftover night
Thursday: Grill Night
Friday: Homemade Pizza Night
Saturday: Harvest Pork Stew
I still have lots of acorn squash from the garden!
My treat recipe to try this week:
Chocolate Chip Cookie Bars with a Salty Pretzel Crust