I can’t believe it is Thanksgiving this week! It will be Christmas before we know it. But I don’t want to get ahead of myself. There is so much that I am thankful for this year, starting with two healthy, happy, wonderful children. Our daughter has brought so much joy to our family and it has been an amazing experience to watch my son blossom into a great big brother. It is hard to describe the joy I feel when watching the two of them play together.
And I’m so thankful to be able to eat dairy again! I’m sure you’ve noticed dairy foods, and cheese in particular, sneaking their way back into my menu plans. From this past week, the Cheesy Meat Loaf Minis are a family favorite and everyone enjoyed eating it again. I’m also looking forward to another family favorite on the menu for Wednesday this week.
I broke out my bread machine to make my favorite bread recipe, Flax and Sunflower Seed Bread, to go with my Turkey Pumpkin Chili. I use all white whole wheat flour and of course substitute ground flax seeds for the whole (otherwise they go right through you and you get no nutrition benefit from the flax!). Even my 10 month old daughter gobbled up pieces of bread.
Here is what we have planned this week:
Monday: Horseradish Mustard Crusted Salmon with Roasted Brussels Sprouts and Quinoa (bumped from last week)
Tuesday: Leftovers
Wednesday: Slow Cooker Chicken Parmesan over Whole Grain Spaghetti with Broccoli
Thursday: HAPPY THANKSGIVING!!
Friday: Evening Out
Saturday: Mustard Maple Pork Tenderloin with Green Beans and Israeli CousCous
Sunday: Simple Supper
I hope you all have a very Happy Thanksgiving! I’m thankful for all of you that read my blog each week and find inspiration in my menu plans. For even more, check out Menu Plan Monday at I’m an Organizing Junkie.
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