It’s that time of year again – getting ready for Thanksgiving, which is two weeks from this Thursday! I will once again be hosting, and this year I am hoping to get most everything done ahead of time. My menu is set, and as of this afternoon, I have a freezer full of Thanksgiving dishes ready to be served (once defrosted)! I spent this morning making dishes I know can be frozen ahead of time: butternut squash soup, mashed sweet potatoes, orange-ginger cranberry sauce, and pureed kabocha squash that I will be using for a brand new hors d’œuvre. Later this week I’m baking spiced pumpkin bread for my husband’s office potluck Thanksgiving lunch. Next week I’ll be cooking a few more things and I have my plan in place for the week of.
Week of November 11, 2013
Monday: Leftover Coconut-Lime Chicken with Roasted Broccoli and Shorty’s Brown Rice
Tuesday: Spaghetti Squash Bolognese with Garlicky Green Beans
Wednesday: Parsnip Apple Soup & Eggs
Thursday: Fish Tacos
Friday: Thai Curry Beef over Quinoa
Are you getting ready for Thanksgiving?
Linking up at Org Junkie’s Menu Plan Monday.