Happy almost Thanksgiving everyone! Here's my meal plan for the week including our Thanksgiving menu and a couple new recipes.
Tuna burgers - we seem to have a lot of tuna pouches I bought for free with sale and coupon from Kroger and HT sales a while back and it's time to use a few more of them. The link to the recipe from AllRecipes.com can be found in the box above. I will probably make a few changes to this one based on the comments from others who have made it. I recommend you always read the comments. I find them to be very helpful.
Steamfresh Asian Veggies Mix (on sale BOGO at Food Lion through Tuesday with BOGO coupon = free!)
Spinach, cheese and tofu enchiladas
Pizza night - Palermos pizzas from a few weeks ago when they were under $2 each with sale and coupon (You know dinner will be something easy Wednesday night since I will be working on some of Thursday's dinner Wednesday evening)
Thursday - Thanksgiving!
Appetizer: Hot Artichoke Parmesan Dip with crackers (I use light mayo instead of full fat mayo and it still tastes great)
Turkey (.39/lb at Kroger)
Homemade stuffing - I make a traditional bread and celery stuffing (vs cornbread stuffing). I also add 16 oz of mushrooms to the celery and onion while it is sauteing because I really like mushrooms! A good basic recipe can be found at the link in the box above. Definitely read the comments from others who have made this recipe. I like my stuffing more moist so I add more than 1 cup chicken broth.
Broccoli ramen noodle salad (recipe below)
Steamed rosemary carrots
Pumpkin pie with whipped cream
Hmmm, I wonder what we should have for dinner Friday night.........maybe leftovers?!
Veggie chicken sandwiches
Pasta salad (double batch so we can have it on Sunday night as well)
Some kind of veggie - waiting to see what is on sale starting Wednesday. Maybe some roasted red peppers, mushrooms and onion to put on the chicken sandwiches
Grilled chicken ( I have some in the freezer but if you don't, they are on sale at Food Lion - Chicken Breasts, frozen, 2.5 lb bag BOGO)
Leftover pasta salad
Corn (frozen Steamfresh, free after BOGO sale and BOGO coupon through Tuesday 11/23)
Broccoli Slaw with Ramen Noodles Recipe
If you have never had this salad, you may be raising your eyebrows at the mention of ramen noodles in a cold salad. I promise - you are in for a treat. The ramen noodles become perfectly soft in the delicious dressing and the nuts add an excellent flavor. It's ideal for a potluck or picnic, because it has no dairy products.
This salad sits overnight in the fridge and is eaten the next day. It takes a good 8 hours for the noodles to soak up the dressing and become nice and soft.
1/2 to 2/3 cup olive oil (if you like an oily dressing, use 2/3 cup oil. If you like it more dry, use ½ cup. I measure halfway between the two for my slaw)
1/3 cup sugar
1/4 cup apple cider vinegar
Seasoning packets from ramen noodles
1 pkg. broccoli slaw mix (found in the refrigerated packaged salad section in the produce dept.)
1/3 cup sliced, blanched almonds
1 cup roasted, salted sunflower seeds
2 packages beef ramen noodles (broken into small pieces – but not crushed)
1 bunch green onions sliced
Mix oil, sugar, vinegar and seasoning packets together in a medium bowl. In a large bowl, mix together broccoli mix, almonds, sunflower seeds, sliced green onions and ramen noodles (broken up). Add dressing to broccoli and noodles and mix well. Let stand for a few hours and toss again so all the noodles are coated with the dressing. I usually make this the night before I am serving it. When I get up in the morning, I mix it up again. A few hours later I mix it again. Just before I serve it, I mix it one more time. Serve cold and enjoy!