Meals for the month of November have been so out of whack for us that I barely recognize my original plan.
Some commitments changed dates, some were cancelled and with Mr. Crumbs recovering from a minor knee injury, my super-carb dinners are no longer a go.
Good thing my freezer is filled with things to prepare everything for the month (with the whole chickens still intact and off-limits). We’ve been rearranging and borrowing from other nights as the days progress, which gives a “whatcha in the mood for tonight?” that’s kinda fun. The not-fun part comes when I have to balance what’s left so we’re not eating soup five days straight.
Did I mention that Mr. Crumbs isn’t much of a soup fan?
(S) Beef Quesadillas, leftover veggies
(M) Minestrone Soup, Basic Dinner Rolls
(T) Lighter Chicken & Kale Enchiladas
(W) DIY Salads, Basic Dinner Rolls
(S) Thanksgiving Leftovers
Some updates from what we have been eating…
- The Slab Apple Pie? Amazing. You need to make it. Seriously.
- Jalapeno Cheddar Focaccia? Um yes more please?
- Baked Penne with Roasted Vegetables – got two thumbs up from the Mr. and mama liked seeing all the veggies in one dish. One recipe makes A LOT, so plan for company or freeze half (which is what I did). It also only used half of the fontina and Parmesan, so now I can get two more meals out of those cheeses (which are tucked safely in the back of my freezer).