It sure is hard to plan a menu for the week after all the yummy Thanksgiving foods. I was lucky enough to have a some leftovers to freeze but not nearly as much as I expected. I cooked a 22 pound turkey, a half spiral ham, and more sides, breads and desserts than I can count at the moment. What’s still left for future meals you ask – enough turkey to make open faced turkey sandwiches one night, a small bag of turkey crumbles (you know, all those little pieces) for Turkey nachos or quesadillas and the turkey stock for soup. There is one bag of ham left for some fried ham, eggs and biscuits, and the ham bone for soup, that’s it! We’ve been eating well these last few days, I’m not ready for it to end!
I think after this weekend some beef is in order!
Monday – Garlic encrusted roast beef, baked potatoes and Caesar salad – quick and easy since I know the last thing I’ll feel like doing is cooking after going back to work.
Tuesday – Beef stew made using a portion of the leftover roast beef served over puff pastry cups.
This is a beef stew made simply by cutting some leftover roast beef into bite sized chunks, plus 6 cubed potatoes, baby carrots, a package of mushrooms cut into halves, (or use whatever you like in your beef stew). I added the pan drippings from the roast (fat skimmed from the top), 4-5 cups of water, a packet of beef stew seasoning and thickened with a little cornstarch – simmered until the veggies were done (about 30-40 minutes) or cooked all afternoon in the crock pot. Serve in big shallow bowls over Pepperidge Farms puff pastry cups.
Thursday – Linguine Alfredo with sauteed mushrooms, salad, garlic knots
Friday – Homemade pizza night
Saturday – I think a nice big batch of Tamales is in order – Yum!
Sunday – Game day appetizer buffet
Is anyone else menu planning for this week? It sure makes busy days so much easier!