It’s Thanksgiving week, so our meals are centered around clearing out the freezer and making room for leftover turkey and broth.
Monday – Roast chicken with roasted root vegetables (using turnips, sweet potatoes, and carrots). I got a free container of Penzeys Bicentennial Rub, which has a little sugar in it, but we are going to test it out on the chicken to see if it’s worth testing on the turkey.
Tuesday – Gluten-free Deep Dish Pizza (a recipe I am testing out)
Wednesday – Spiced & Fragrant Chicken from the freezer, brown rice, salad, sauteed spinach
Thursday – Thanksgiving: Turkey & Spelt Stuffing, homemade cranberry sauce, mashed potatoes (for those who can have them), mashed rutabaga (for those that like them), squash with pecans, sweet potato apple casserole, salad, mashed cauliflower with garlic and rosemary (from Sarah’s Thanksgiving meal planner), Spelt Apple Pie, Pumpkin Tart with almond crust from Sarah’s meal planner. I think that’s all. We have a houseful of people as always.
Friday – Thanksgiving leftovers
Saturday – Joint child birthday party (my daughter and nephew): Beef tenderloin from the freezer. We usually make a cream sauce with mushrooms which I cannot have, so I am thinking about making a goat cheese sauce thickened with arrowroot starch. We buy french fries for the kids, and I will probably make sweet potato french fries. We will have salad, and some other vegetable to be determined, along with a marble cake and some other wheat-free cake.
Stay tuned next week for ideas on what to do with leftover turkey!