Actuals for the past week, cooking for 2 in MN. Where snow overnight has brought home the reality that winter is coming. As mentioned over on the Thanksgiving 2023 discussion, our festive meal for 2 was just what I wanted. And as noted below, the cooking spree provided 5 more meals for us. So well worth the effort. Last weekend’s tenderloin roast filled lunchtime needs, and a couple of “not poultry” recipes balanced out the week. Onward to begin cookie-baking for family gift boxes, and a planned mid-week overnight visit with niece and her 4! children in WI, helping out while her ER doctor husband works night shifts.
Mon: Crab cakes, sweet corn, naan, red grapes http://www.food.com/recipe/muffin-tin-crab-cakes-143794
Tues: (and reheated Wed.) Crock pot Italian beef in beer (note – cut back on rosemary next time), on buns. Bag salad. Sweet potato tots.
also BAKED pecan tassies
Wed: lots of prep for Thursday meal - boiled eggs (to chill for devilled eggs), made cranberry orange sauce, made Crispix mix for snacks, diced veggies and bread for stuffing, diced veggies for pea casserole, BAKED pumpkin pie – Libby’s recipe for filling, frozen dough disk for crust 4 C filling, plus five-inch mini-pie with graham cracker/melted butter crust 1 ½ C filling.
Thurs: THANKSGIVING Roast chicken w almond stuffing, fresh cranberry sauce, pea casserole, devilled eggs, ripe olives, grape tomatoes, pumpkin pie, pecan tassies
Fri: Chicken & cream cheese on (bakery) toasted cranberry walnut bread. Pea casserole. Pumpkin pie.
Sat: Chesapeake spiced salmon cakes, wild rice (previously cooked and frozen), red grapes http://www.wholefoodsmarket.com/recipe/chesapeake-spiced-salmon-cakes Allow 20 min. extra prep time if using their suggested “wild caught” salmon, since skin and bones need to be removed. I used 3 cans of skinless/boneless flaked, but needed to double the mayo for cakes to keep their shape.
Sun: Pizza (commercial frozen - making room in freezer for cookies), shredded carrot/apple/craisin salad
