Welcome back for another menu plan from Angela’s Kitchen! I am so glad to have you! Pull up a chair and let’s get started.
This week, Heather of Celiac Family is hosting the Gluten Free Menu Swap. She picked Thanksgiving Leftovers as the theme this week. My big leftover? Making turkey stock after I remove all of the roast turkey from the bones. Mmmm… yummy delicious stock. The other leftovers I enjoy making are Wild Rice Soup with turkey, Pumpkin Enchiladas (also with turkey added), and this past Saturday night I made nachos with caramelized onions, sweet peppers, roasted garlic, and turkey seasoned with fajita-style spices. What do you make with your Thanksgiving leftovers?
Freezer cooking plan for the week: I will be continuing to prep for our Christmas cookie tray with my holiday cookie countdown. This week I’ll be making a double batch of Pumpkin Enchiladas Casserole (with added turkey from Thanksgiving) and Orange Apricot Pork Chops for the Slow Cooker. I’ll be setting both aside for meals to have during the upcoming Christmas season.
For the freezer: Make a double batch of Pumpkin Enchiladas Casserole with added turkey for the freezer. While assembling dinner, put ingredients for another batch into a 9×13 pan, seal, label and freeze the second pan for another day.
For the freezer: Make a double batch of Orange Apricot Pork Chops for the freezer. While assembling dinner, put ingredients for another batch into a gallon sized freezer bag, remove as much air as possible, seal, label and freeze.
Friday: Spiced Chicken (from the freezer) and Almond Quinoa with Asparagus and rocky road brownies (using Better Batter Brownie Mix, adding pecans, chocolate chips and marshmallows to the batter before baking)