This past week I had the great pleasure to join Mia of Plan Simple Meals on her podcast talking about Planning Food for the Holidays. It was so much fun! Let me know what you think.
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We’ve been in a bit of a comfort food place lately. The weather has been chilly enough for the snow to start sticking, so warming casseroles and homemade versions of take-out meals are making it onto the menu. My oldest daughter will be coming home on Friday for Thanksgiving break. She’s requested her favorite Thai Chicken Pizza for when she comes home, so that’s got to happen as well.
Breakfasts this week will be Mango Spinach Smoothies, Pumpkin Pie Smoothies and leftover egg bake (from Wednesday).
Monday: Tuna Noodle and Vegetable Casserole with a mixed green salad
Tuesday: Apple Cranberry Pork Chops with roasted rosemary potatoes & sweet potatoes and green beans (A double batch. One batch will be for dinner. One batch I will put into individual portions with roasted sweet potatoes and green beans. I’ll freeze these for quick meals to use as needed during the holiday season.)
Wednesday: Egg Bake with an arugula salad.
Friday: Thai Chicken Pizza and a salad. (A double batch of 4 pizzas. Two will be for dinner. Two will be frozen before they are baked for a meal during the holiday season.)
Next weekend I’ll be making gluten free herbed Stuffing Bread and Snickerdoodles to freeze for the holidays. I’ll make a double batch of cookies, freezing 1/3 for Thanksgiving and 2/3 for Christmas, minus the couple the kids and I need to sample. I’m calling that quality control. 🙂
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