I am not prepared, but here's the meal plan.

No Knead Bread (for eating)
High-Heat Roasted Turkey (No heritage turkey this year.)
Apple-Raisin Bread Stuffing (single batch)
Green Bean Casserole (1/3 batch)
Cream Cheese and Chive Mashed Potatoes (single batch)
Sweet Potato Casserole (single batch)
Pumpkin Bread
storebought vanilla ice cream
Molten Lava Cakes x1.5

Breakfast: Bundt Cake, eggs, grapefruit, homemade bacon
Lunch: sandwiches
Dinner: slow cooker 15-bean soup with sausage and spinach, marbled pumpkin cheesecake bars (biscoff for crust)

Breakfast: overnight eggs benedict casserole, grapefruit
Lunch: sandwiches
Dinner: grilled burgers, fries, belgian-style dipping sauce

Breakfast: leftovers, eggs
Lunch: out or sandwiches
Dinner: Thanksgiving Leftovers!

  1. broccoli, chicken, cheese goop w/ rice
  2. leftovers
  3. instant pot curry (lamb in pot, sautéed cauliflower)
  4. chicken stir fry (leftover teriyaki sauce, veg)
  5. breakfast for dinner (eggs, sausage, hash browns w/ onions, peppers, mushrooms)
  6. leftovers
  7. post-race chipotle

This is the first week of the new eating plan.  Super easy foods supplemented with bulk cooking and leftovers from the freezer.  I'm actually cooking one more night than intended this week, but that's to offset going out for meal #7.

  1. grilled meats (delmonico steaks and salmon), rice, stir fried veg, teriyaki sauce x2
  2. L - FFS
  3. L - FFS
  4. L&G - out
  5. crunchy oven-fried fish x2, tartar sauce, salad
  6. frittata (potato, broccoli, bacon, cheddar)
  7. kheema pav w/ peas x4, rice

I'm trying to get into my new routine with cooking and meal planning and posting meal plans.  The idea is that I'll do freezer stuff and "easy" meals during the week, and then I'll cook in bulk on the weekend to keep the freezer stocks varied.  

  1. chicken and bacon pot pie with bacon cheddar biscuits (chicken from freezer) x2
  2. leftover night
  3. white chicken chili x4 (2 bsb, 2bst)
  4. leftover night
  5. maroni’s meatballs x4, sauce, pasta
  6. layered enchiladas x2, sauce (6bsb) – poach chicken in slow cooker
  7. shepherd’s pie x4 – potatoes in pressure cooker

I'm going to try to get back into meal planning.  I'm cooking a lot of things in bulk this week so I can stock up the freezer.  I'm really failing at feeding my people right now and I need to rectify that.  Lots of bulk freezer stuff.  

I figure I should post this before the holiday!  I had hoped to have my vegan bff join us, but it's not to be.  But I still veganized lots of things just in case she was able to come!

No Knead Bread (for eating)
High-Heat Roasted Turkey (No heritage turkey this year due to the farm having troubles.  Hopefully next year.)
Apple-Raisin Bread Stuffing (Note for 2016: one batch was great)
Green Bean Casserole (2/3 batch with vegan mushroom soup instead of canned stuff) (Note for 2016: try 1/3 batch, 1lb beans)
Cream Cheese and Chive Mashed Potatoes (made with vegan cream cheese and soy milk) (Note for 2016: one batch was great)
Sweet Potato Casserole (made with earth balance and extra sweet potato instead of eggs)
Pumpkin Bread (made in the form of muffins) (Note for 2016: muffins took 22 minutes)
storebought vanilla ice cream
Molten Lava Cakes x1.5

Breakfast: Bundt Cake, eggs, grapefruit, bacon
Lunch: roast beef for sandwiches
Dinner: taco salad

Breakfast: sausage strata
Lunch: roast beef sandwiches
Dinner: out after voice recital

Breakfast: leftovers, eggs, grapefruit
Dinner: Leftovers!

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