Happy Thanksgiving week to you USA visitors. 🙂 Last week was a 5 star week with the meals. All the kids loved everything I made. I was shocked!
By far, my favorite was the Crock Pot Rotisserie Style Chicken. I was extremely disgusted taking all the skin off the chicken, and pretty convinced that I was never going to attempt to do that again. I was also convinced that it was going to be dry without the skin. Boy was I happily wrong! It was very moist and flavorful. You have to try it!
The next night I made Chicken Pot Pie in a Jar. Haven’t tried making fruit pies in a jar yet, but the kids loved the chicken pot pies. I was even able to make 2 extras to send with them to school the next day. They were thrilled!
The Sour Cream Chili Bake was another pleasant surprise. Since I’m almost 9 months pregnant, I pretty much get heartburn from everything. This month I received 2 batches of chili from my monthly meal exchange, plus I still had some old stuff in the freezer. I didn’t want to let it just sit there for another month because of my issues. Luckily my friend posted the recipe for the SC Chili Bake. No heartburn for me!!! And the kids, who will eat chili because we make them eat whatever we put on the table, were raving about it. Thumbs up! Oh, btw, instead of following the recipe directly I just used my own chili and mixed it with the remaining ingredients in step 3. 🙂
The Cranberry Pork also rocked. 🙂
On to this week’s menu…
M – Hash Brown Casserole
T – Crock Pot Lasagna (didn’t get to last week)
W – Thai Peanut Chicken (from monthly meal exchange)
Th – Crock Pot French Dip (non traditional Thanksgiving for us) 🙂
F – Pasta E Fagioli (from the freezer)
Sa – Shepherd’s Pie, using Rachael Ray’s recipe as a base
Su – Something simple… possibly leftovers.
I hope that you all have a great week and a Happy Thanksgiving!
Thanks for stopping by,
PS – Don’t forget to stop by orgjunkie.com for more menu ideas. 😀