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Monday - Recipes
Michele's Signature Salmon
Wild Rice
English Peas with Butter
Apple Slices
Tuesday - Recipes
Loaded Baked Potatoes
Quick Stovetop Vegetables
Salad
Wednesday - Recipes
Mexican Chowder
Fresh Bread
Salad
Thursday
Thanksgiving Dinner - separate menu
Friday
Leftovers
Grocery List
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Monday Recipes
Notes for Monday: none
Michele's Signature Salmon
- 4 (6 oz) salmon fillets (about 1 inch thick)
- ¼ cup soy sauce
- 2 cloves chopped or minced garlic
- ½ cup sliced almonds
- ½ med. red onion, thinly sliced
- 10-12 cherry tomatoes, cut in half
Place salmon skin side down in shallow roasting pan. Top with Soy sauce, garlic, almonds, onion and tomatoes Cover fish with a foil tent. Bake at 350° for 30 - 40 minutes.
Alternate ingredients: Substitute Spanish or Vidalia onions for Red onions, or top with parsley or Italian seasonings. Substitute any citrus fruit for tomatoes: oranges, pineapple, lemons or limes (even mango or papaya).
English Peas with Butter
Wild Rice
Apple Slices
Tuesday Recipes
Notes for Tuesday:
- Make a large salad tonight and save half for tomorrow night. Add salad dressing and crunchy ingredients like sunflower seeds and croutons just before serving each night.
- I suggest adding any leftovers you may have in the refrigerator to tonight's dinner - you are going to need all the space you can get for Thanksgiving.
- If you have any chili in the freezer, use it on your potatoes instead of buying chili.
Loaded Baked Potatoes
- 6 large baking potatoes (or as many as you need for your family)
- 1 can chili, heated
- shredded cheddar cheese
- sour cream
- bacon bits
- chives
- butter
- olive oil spray
Spray potatoes with olive oil spray. Coat with coarsely ground salt and pepper.
Oven Method: Poke several times with a fork and cook at 350° until centers are hot and tender (start with and hour and go from there).
Crockpot Method: Baked potatoes can be easily prepared by cleaning them in the morning, pricking them with a fork several times and cooking in the slow cooker for 3-4 hours on high or 6-7 hours on low.
Microwave Method: If the crockpot or oven timing doesn't work for you, just cook them in the microwave before dinner. I prick them with a fork and start with 6 minutes, checking them regularly to see if they are done.
Cut open and slightly mash insides of potatoes (leave insides in potato). Top with preferred toppings from above or serve plain and let each person top their own from your "toppings bar".
Quick Stovetop Vegetables
- 1 can cut corn, drained
- 2 cans diced tomatoes and green chiles (you may want to just use diced tomatoes for kids)
- 1 can black beans
- 1 10 oz. pkg. frozen okra (not breaded)
- Adobo or garlic salt to taste
- pepper to taste
- 1 cup shredded cheddar cheese
Combine all ingredients except cheese and heat in a saucepan until bubbly. Serve topped with shredded cheese
Salad
Wednesday Recipes
Notes for Wednesday:
- This is a quick and easy soup that will free your time to make advance preparations for Thanksgiving Dinner.
Mexican Chowder
- 2 cups cooked chicken, thawed (from freezer)
- 1/2 c cooked onions, thawed (from freezer)
- 1-2 cloves garlic - minced
- 1 can chicken broth
- 1/2 - 1 tsp cumin, ground
- 2 c half & half
- 3 c cheese - monterey jack, shredded
- 2 cans creamed style corn
- 1 can green chilies, chopped & undrained
- 4 oz. jar pimiento, diced
- fresh cilantro or parsley, optional
- tortilla chips, optional
Combine chicken, onions, garlic, chicken broth, and cumin; bring to boil. Reduce heat; cover and simmer for 5 minutes. Add half & half, cheese, corn, chilies, and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in pimiento. Serve immediately. Garnish with cilantro, parsley, and tortilla chips, if desired.
Bread
Salad
Thursday Recipes
Thanksgiving Day - Menu
Friday Recipes
Enjoy your leftovers!
* Indicates that of the options listed, this item is the one on the grocery list.