Weekly Menu Plan 84 makes the most of Thanksgiving leftovers with remixes of sweet potatoes, butternut squash, turkey, vegetables, and apples.
Hey there, Friends! I hope that you had a lovely Thanksgiving with your friends and family. We have our cousins up for a fun weekend of food, games, and (semi) general controlled chaos. I love seeing my cousin and watching her kids laughing and goofing around with my kids–just like we did as kids! We have 7 kids between us, but they act more like siblings when we all get together. Well, siblings that don’t ever fight and get along all of the time. Okay, maybe they don’t act exactly like siblings. 😉
One thing we all agree on is the food. We cook a ridiculous amount for our families of 11 in total. The kids will often make a Chopped-like challenge out of reworking the leftovers. Naturally, the adults encourage this behavior. Because free kitchen labor. Dovetailing nicely into the weekend is the fact that the Weekly Menu Plan 84 makes the most of Thanksgiving leftovers.
Take a look at the Weekly Menu Plan 84 because I’m sure that there is something to suit every taste.
My girl Cheryl/Pook’s Pantry re-purposes leftover veggies in her Sweet Potato Veggie Cakes on Monday. Shredded sweet potatoes and other vegetables are fried to golden, crisp, perfection. Slap a soft fried egg on top and call it a meal!
Then on Tuesday, I use leftover turkey and veggies as the basis for my Turkey and Biscuit Casserole. Think of it as a pot pie, but with buttermilk biscuits on top instead of a flaky pie crust. Believe me–it’s still every bit as delicious!
Following on Wednesday, Jenni/Pastry Chef Online does her own version of the turkey and vegetable remix with her Thanksgiving Turkey Shepherd’s Pie with a crust make out of stuffing. I repeat. The crust is made out. of. stuffing.
However, if you are lacking in the stuffing department, a flawless pie crust is a respectable substitute. Jenni promises that she’s going to re-shoot the photos for this recipe at some point. Every food blogger had a pile of tasty recipes in need of new photos. We’re always learning. Buy hey, just look at how she captured the steam wafting from the pie!
Later, on Thursday, Erin/The Speckled Palate reworks sweet potatoes with her Vegetarian Sweet Potato Bisque recipe. She includes Paleo and Whole 30 options with the recipe, too! I highly recommend serving this soup with a thick slab of No Knead Herb Batter Bread.
Finally, on Friday, Jessica Gavin brings her Creamy Butternut Squash Pasta to the table. A hefty amount of butternut squash is pureed and makes a great basis for the creamy cheese sauce. It’s a great way to eat your veggies–or sneak them past the kiddos, if that’s your thing. I recommend serving this with a Simple Caesar Salad to round out the meal.
Since we’re never short on apples this time of year, so I’m excited to snack on Cheryl’s Apple Chutney Bruschetta. Apples, onions, fresh ginger, garlic, and dried cherries make this chutney one delicious appetizer. I think the topping will be equally lovely on top of a slow cooker garlic pork roast, as well.
Because you can never have too much pie, I’m serving up fat slices of my Caramel Apple Pie for dessert this weekend. Creamy caramel slathered tart apples make this a special pie that’s not too sweet. If you really want to impress, serve slices of caramel apple pie with a healthy scoop of homemade cinnamon ice cream.
We hope that you enjoy the Weekly Menu Week 84!
Tell us! What type of recipes would you like to see in future menu posts? Drop a comment on this post or shoot me an email. We aim to please!
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