We’re in the home stretch of 2009 and speeding towards 2010. This month’s menu includes the Thanksgiving holiday, what to do with those leftovers and fast meals that keep you on schedule. As usual, these are gluten free and dairy free recipes and stay true to my motto, Good Food No Matter What!™
1- Mexican Seafood Soup
2- Burgers, oven roasted potatoes, green beans
3- Chicken Stirfry
4- Posole with homemade tortillas
5- Mini Buffalo Sauce Turkey Burgers, potato skins and bacon wrapped jalapeno poppers
7- Chili Piquin Vegetarian Tortilla Soup
8- Mexican Scallops
9- Eating out – The Counter
10- Freezer Finds
11- Lamb Ragu
12- Fish and Chips
13- Chicken Hash
14- Eating Out – Restaurant Eve
15- Handmade Tamales
16- Mediterranean Tuna Pasta with Artichokes
17- Beef and Pork Cabbage Soup
18- Sports Banquet Pot Luck
19- Shrimp With Buffalo & Pork Chipotle Chorizo
20- Garlic Garbanzo Bean, Swiss Chard and Pancetta Soup and Sandwiches
21- Strip Steaks, Hand Cut Oven Fries, Broccoli
22- Eating Out – Oyamel
23- Buffalo Cranberry & Wine Sausage with Pork
24- Eating Out – Central Richard
25- Leftovers from the freezer
26- Thanksgiving Menu- Oven Roasted Spatchcock Turkey, Pancetta & Sausage Sage Stuffing, Creamy Dairy Free Mashed Potatoes, Turkey Gravy, Shallot Green Beans, Cranberry Salsa, Cranberry Walnut Bread by Elana Amsterdam, Elana’s Chocolate Chip Scones, Pumpkin Pudding
27- Leftover Roasted Tomato and Basil Soup or Vegetable Soup
28- Stuffing Stuffed Pork Chop Loaf
29- Italian Meatball Wedding Soup
30- Turkey Tetrazzini
WOW! I plan a week at a time but I have a hard time doing much more than that. I am going to have to give some of these ideas a try. Pumpkin pudding has to be a big hit for Thanksgiving? The scones look wonderful. Thank you for all of the new ideas.
Brenda- I found one day by accident, that it only took me another 10 minutes or so to finish out the month after planning a week. I would think of lots of ideas on any given protein but since I rotate them I had extra ideas. It also was easier to do a rotation menu for longer than a month. It's great because now for the next few weeks I don't really have to think about it. I double check the menu to see if I need any of the ingredients and make sure I have them on hand. Give it a try one month and you'll never go back. Everyone does enjoy the pumpkin pudding. I love it warm and could really use some right now!
Diane–You are SO impressive! You remind us that Thanksgiving is really right around the corner. I just found out I am hosting! LOL I'll be using many tried and true recipes and some that are new to our extended family.
And, yes, the scones look great … I'm having tea with my girlfriends on Friday afternoon–do you think you could swing by with these? 😉
Shirley- Wish I could swing by but first I need to get baking again. These little gems don't last very long around here. Even when I hide them in the freezer.
I can't believe this year has flown by. I always loved Thanksgiving but have not for the past couple of years after finding out I couldn't have gluten or dairy. It's taken me a while to figure out the best way to recreate my favorite food memories. I think this year I have done it. When I tested out the stuffing, Scott said that was all I needed to make on Thanksgiving and forget the rest! He's so funny, but right.
I'm sure you'll have a great time hosting as it comes so natural to you. Have fun on Friday!
Thank you so much for all your wonderful ideas! You inspire me to try to be a bit more forward thinking!
Barb- Thank you for taking time to comment. I'm glad you are enjoying my menu ideas. Planning a month is actually easier than just a week. Plan ahead, live in the moment!