One week to go until we head into Thanksgiving! I am really excited and ready for a time of rest and family. And, of course, food.
This week we’re talking Thanksgiving meals and leftovers – if you have a recipe you want me to share, please email me or post it on my Facebook Page!
Last week, I learned an important lesson: triple the roasted red pepper soup recipe, especially when serving it alongside whole wheat pizza stuffed pretzels; otherwise there will be none left because your husband will eat it all.
I also learned that cheese-crusted lasagna soup still tastes good as leftovers despite leaving it sit in the pot too long so it became more like a stoup.
I also learned that in 10 minutes the temperature can drop 10 degrees and that after a day with a high of 69 degrees, the next day can be 33 degrees and snowing. That calls for a warm cup of snow tea, or maybe my first cup of hot cocoa for the season.
I’m sure I’ll learn many things this week too, likely including how much I love my crockpot for busy weeks!
To Do: Thaw pork roast
To Do: Make extra sweet potatoes for puree, thaw Italian sausage
To Do: Prep soup in the am, make dessert for Bible study
To Do: Thaw spaghetti sauce, make baked oatmeal
To Do: Start spaghetti sauce in the crockpot in the am
Find more great menus at OrgJunkie’s Menu Plan Monday!