There were no really highlights this past week — I loved the Mushroom, Barley & Lentil Stew the first night we ate it, but I liked it less as leftovers and J. was way less enamored of it than I was. We’ll see how it is this week, defrosted from the freezer and reheated. I also tried a yeast bread for the first time, with modest results. The Pumpkin Dinner Rolls were just OK, and would have been better if I’d made them with all-purpose flour rather than whole wheat (my own fault, not the recipe’s). Finally, my Unstuffed Cabbage this time around was also just alright. It was definitely a week that reminded me it’s not about making some gourmet, delectable feast every night — my success is just in providing a homemade, healthy meal to my family.
Thanksgiving is my favorite holiday, and this whole week leading up to Thursday will be special — my sister is in town, the boys are having special holiday events at their schools, and I am sure to hear more renditions of “Aren’t You Glad You’re Not a Turkey?” than ever before. We’re having 17 family members here this Thanksgiving, which makes me feel honored and blessed.
To make my pre-Thanksgiving preparation a little easier and to clear out some space in my tiny fridge, we’re eating from our stock of frozen meals this week (I’ve built up quite a bit of variety in there!).
Wednesday: Sweet Potato & Black Bean Burritos (freezer), garden salad, rice
Thursday: Thanksgiving! (here is our menu)
Saturday: We’re having friends over during the day, but I haven’t figured out what to cook yet. Lasagna? Enchiladas? Or just assorted finger food?
Sunday: Take out
For more menu planning ideas, check out Laura at Organizing Junkie.