Thanksgiving Week Meal Plan
My husband and I are in Round Top, Texas, soaking up one of our happy places. The second I turn off the highway for Round Top, my blood pressure lowers and my shoulders relax. It’s a slow pace and a beautiful setting, especially this time of year when the leaves are orange and the air is crisp and cool. As we move into the week leading up to Thanksgiving, keep it simple and healthy. This would be a good time to clean out your refrigerator and freezer and make room for Thursday’s bounty and leftovers. Happy Thanksgiving, everyone!
We are cruising back into town in the late afternoon and it’s PJs and a movie night with our kiddos. Whole30 chicken wings and a bunch of grilled veggies sound great. Throw any veggies on the grill that you won’t use for Thanksgiving (zucchini, red bell peppers, yellow squash) and make an easy yogurt or green goddess dressing on the side. A wedge salad wouldn’t be wrong here, either.
We have creamy tomato soup in our fridge, so let’s use it up, shall we? It’s a recipe that’s slightly different from the Whole30 tomato soup on my site, but my kids love it. Panini press jalapeño grilled cheese sandos for the kids.
Creamy Tomato Soup
3 tablespoons extra virgin olive oil
4 shallots, thinly sliced
2 carrots, sliced
3 garlic cloves, smashed and roughly chopped
2 28-ounce cans whole peeled tomatoes (preferably organic)
2 tablespoons sugar, or less to taste
Black pepper, freshly ground
½ teaspoon kosher salt
1 ½ cups chicken or vegetable stock
1 cup half and half
optional: ¼ cup basil, cut in a chiffonade, or Italian parsley
In a large pan, warm the olive oil until shimmery. Add the shallot and sauté over medium heat until slightly softened, about 2 minutes. Add the carrot and garlic and stir.
Add the tomatoes and their juices, sugar, pepper and salt to taste. Add the stock and bring to a boil. Turn to a simmer and cover for 15 minutes.
Use an immersion blender or Vitamix to puree the soup, being careful not to burn yourself from the steam.
Stir in the cream and herbs to taste, adjust seasoning and salt if necessary.
We never tire of taco Tuesday over here. I have ground beef in my freezer, so I’m making enchilada casserole but subbing the shredded chicken with a pound of ground beef. Cook it on medium heat with homemade taco seasoning and a little stock or water. Big salad on the side.
It’s the night before Thanksgiving. What about an egg frittata, salad and toast? This frittata recipe is just a guideline. Add goat cheese or some shredded Swiss or cheddar. Add broccoli florets or a bunch of green onions. Basically, use up all the random bits of veggies and cheese languishing in your fridge.
Check out my guide on how to get organized for Thanksgiving and my Thanksgiving menu. It’s a PDF you can download and refer to year after year. If you need a last minute dessert, try this or this. If you need a salad, try this or this. If you need an appetizer to share with a crowd, try this or this. If you need a side dish, maybe this is your answer! Here’s your easy go-to cocktail.