meal planning: Thanksgiving week! (And a Cranberry RElish Recipe)
We are actually traveling for Thanksgiving and aren’t expected to make much for dinner that day, but we still have to eat the rest of the week. (So this will be a simple menu!)
Sunday – Lunch: Linguini with clams and red sauce. This was a Weight Watchers recipe that we tried and I’ll be honest, I was not a fan of the clams. (I like chopped clams, this called for whole clams and I couldn’t get past the texture.)
Dinner: Chicken with a steamed vegetable on the side.
Monday – Pasta. We have a variety of almost-empty boxes of pastas, so we’re going to combine forces and add a bit of spaghetti sauce. We’ll use up some of the “leftover” pasta and dinner should be decent.
Tuesday – Soup and grilled cheese sandwiches. This is easy to make and we don’t have to make multiple servings for lunch the next day, which is great since we won’t be around Wednesday to eat the leftovers.
Wednesday/Friday – out of town. Lunch will be on the road, dinner to be decided.
Saturday – we should be back for dinner. We may end up eating frozen pizza. (We keep one in the freezer at all times.)
For Thanksgiving, my husband usually makes some sort of dessert. One of my favorite foods is cranberry relish (the fresh kind, though I don’t discriminate against the canned cranberries.) Fresh cranberry relish is SO easy to make. The recipe used to be on the back of the Oceanspray cranberry bags. But here it is in case your bag doesn’t have it (which mine does not.)
Cranberry Relish
Cranberry relish is so simple and a great side dish for your holiday meal.
Ingredients
- 1 bag cranberries
- 1 whole orange (not peeled - you may want to go organic for this to avoid pesticides.)
- 1 cup sugar
Instructions
Combine all ingredients in the food processor.
Process until the mixture is somewhat smooth (jelly-like.)
Refrigerate.
Enjoy!
What is your favorite Thanksgiving food?
