November is here! I am bound and determined not to let Christmas take over the Thanksgiving season, so I’m keeping my pumpkin decorations up for a few more weeks at least. (Pro tip: Turn your jack-o-lantern decorations backwards and voila! you’ve got thanksgiving pumpkins.) Here’s what’s on the menu for the week at our house.
Skillet lasagna, roasted Brussels sprouts
Turkey burgers, broccoli and sweet potato fries
Ma Po Tofu, stir-fry veggies, brown rice
Make-your-own-grilled-cheese, black bean soup from Trader Joe’s
If you’re new to menu planning, I loved this post about bringing back family dinners. Yeah, “theme nights” are old school, but you don’t have to have spaghetti every Tuesday! “Italian night” or “noodle night” can spark an idea when you’re staring at a blank piece of paper trying to figure out what to cook for the week. It’s a simplified version of my Unified Theory of Meal Planning, which frankly, is too complicated. I’m going to try to figure out how to make a weekly plan of themed meal nights work for our family — I’ll report back.
We’re talking #30daysofthanks on the facebook page this week. I am thankful that I have preschooler who is usually willing to try a bite or two of all the crazy recipes I throw at him. What are you thankful for in the kitchen?