- veggies over rice
- salad
- cornbread
I cooked some organic brown rice in my rice cooker. In a cast iron skillet I heated some olive oil and then added diced onion and bell pepper. I cooked it a few minutes and then added a bag of frozen vegetables (two kinds of green beans and baby carrots) which I had steamed in the microwave plus a bag of frozen corn (still frozen). I seasoned with Creole seasoning, pepper, garlic powder, Worcestershire sauce and a little green taco sauce. I served this over a bed of brown rice and topped with grated sharp cheddar cheese.
- Spiced Carrot and Lentil Soup (didn’t make it last week)
- fruit salad
- leftover cornbread
Wednesday:
- Pasta Carbonara with peas
- salad
- garlic bread
Thursday:
- turkey
- mashed potatoes and gravy
- homemade cranberry sauce
- candied yams
- green beans
I bought a rather expensive humanely-raised, organic turkey breast for the holidays and then didn’t end up cooking it (my mom was ill so we didn’t all get together). I’m trying to clear room in my freezer, plus a friend was just diagnosed with breast cancer and begins chemo this week. I’m taking her a meal Friday night, and also to my parents so I figured this would be a good time to cook the turkey. I’ll take sliced turkey, homemade cranberry sauce and homemade bread so they can make sandwiches. I haven’t decided what else yet, probably a dessert.
- leftovers!
Saturday:
- turkey noodle soup
- rolls
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