Weekly Menus November 2014

Pozole 012

Can you believe it is almost the end of the year? Again? How does this happen so quickly! Anyway, we must continue feeding the family and eating so here are your weekly menus for November.

November is a very special month for those of us who celebrate Thanksgiving. This is one of my favorite celebrations as it brings us all together to express our gratitude. So much to be grateful for.

I hope you find these menus useful. Remember that you can always substitute any meal you want by going to the website. We have over 1100 recipes now and I am sure you will find something you like.

Sweet Potato and Meat Casserole
Black Bean Chili with Butternut Squash
Easy Roast Beef
Coconut Turmeric Fish
Pork Pozole Soup

Monday’s casserole can be made in steps. Go ahead and make the filling and freeze it ahead of time. You can boil and mash the sweet potatoes the night before as well as hard boil your eggs. Make sure to thaw the filling the day before in the fridge. Simply assemble it the night before and bake it before dinner. If you do not like sweet potatoes you can substitute them with mashed potatoes without a problem in this recipe.

Tuesday’s chili can be made in advance and frozen. It will keep wonderfully. Simply thaw it and heat it. Serve it with tortilla chips or corn bread for the ultimate meal.

Wednesday’s meal is very easy to make. You need only a few ingredients and some patience. This recipe is intended for a tougher piece of meat such as chuck roast. It will cook slowly and be very tender and flavorful. You can definitely make this a day early.

Thursday’s fish is quick and easy to make. Turmeric is a very beneficial and healthy spice. It is a great antioxidant and anti-inflammatory. This is a delicious meal that goes great with rice.

Friday’s pozole is also quite easy to make and can be made ahead of time. It freezes very well so you can make an extra batch for the future. All you need to prep before serving are the toppings. These need to be fresh for an ultimate experience.

Chicken Enchiladas
Cuban Black Bean Soup
Shrimp Fried Rice
Pork Stew with Sausage
Thai Noodles with Peanut Sauce

Monday’s enchiladas can be made with homemade or store bought enchilada sauce. If you have the time to make your sauce I highly recommend it. However, if you don’t you will find that it is very easy to find at the grocery stores. You can use left over chicken for this recipe. Rotisserie chicken works great.

Tuesday’s black bean soup can be made in a slow cooker. Fix it up in the morning and let it cook while you are away. This is a very satisfying and exquisite soup.All you need to do when you get home is finish it and prep the toppings. Serve this soup with some crusty bread. If you have left overs send them to school or work in a thermos.

Wednesday’s shrimp fried rice will require day old rice in order to be at it’s best so please go ahead and make some on Tuesday. You want the rice to dry up in the fridge for best results. Besides this fact this recipe is extremely easy and versatile. You can use chicken, beef or ham instead of shrimp if you like. You can also omit the meat completely and make it vegetarian.

Thursday’s pork stew with sausage is made with chipotle peppers which can be quite spicy. You will have to decide how spicy you like it and adjust the peppers. This is a meal that you can easily make a couple of days in advance. It takes some time to make so this is a good option if you are short on time.

Friday’s Thai noodles are super easy to make and very tasty. You can get ahead of yourself by cooking the noodles the day before. Simply keep them in a sealed bad with a little olive oil. The rest of the process will not take you much time at all.

Chicken Tortilla Casserole
Three Bean Chili
Salmon with Onions, Tomatoes and Cilantro
Cream of Broccoli and Cheese with Crusty Bread
Pork Loin with Pineapple and Peppers

Monday’s casserole can be made ahead of time and frozen but I would reserve the cheese topping for the day it is heated so that it is nicely melted. Simply thaw a day early, add the 1/4 cup shredded cheese before putting it in the oven and bake it. This is a very nice meal that does very well in lunch boxes for school and the office. You can use left over chicken or rotisserie chicken for this if you like. You can also substitute the chicken for ground or finely chopped beef.

Tuesday’s chili also freezes very nicely and is also a great addition to any lunch box. Serve it with tortilla chips or corn bread if you like. This is a very satisfying vegetarian meal.

Wednesday’s baked fish can be made with any fish you like. I am using salmon but you can go ahead and substitute it for any white fleshy fish if you like. This meal will cook fairly quickly, is extremely tasty and very healthy.

Thursday’s cream of broccoli and cheese is super easy to make and very satisfying. Serve it with some crusty bread with butter. Delish!

Friday’s dinner is also something you can have on the table fairly quickly. It takes a little prep work but dinner should be on the table within 20 minutes. Serve this with rice if you like.

Ziti with Spicy Tomato Sauce
Ginger Tofu Soup
Thanksgiving left overs
Braised Short Ribs

This week is Thanksgiving week and I will be assuming you will be cooking for that day. Typically you will have a lot of left overs. There are many things you can make with leftovers such as hot open sandwiches, gobbler sandwiches or turkey tortilla soup among other things.

Since this is a week of heavy eating I have selected light vegetarian meals for Monday and Tuesday. They are both easy to make and pretty clean to eat. On Friday I selected braised short ribs but if you are cooking a ham for Thanksgiving consider making a Split Pea Soup with the bone and the left over meat.

If you decide to make the braised short ribs cook them slow and long. This is a great way to cook and eat short ribs that are inexpensive and very flavorful. Serve these with mashed potatoes or rice.

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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