I LOOOOOOOVE November!!! The Holidays are approaching, and this year is extra fun, since I have a little one on the way! I'm already getting my wheels rolling, thinking of a good Thanksgiving menu, but for now, here is this week's plan:
*Monday: Mummy Pizzas. These are 100% for the kids. I made some last night for Halloween and have leftover ingredients. Burke is in NH for an interview, so we'll be taking it easy tonight. I used mini bagels, Trader Joes Tuscano Marinara sauce, thickly shredded Mozzarella cheese, and mini Pepperonis. Place bagels on rimmed baking sheets, cover with sauce. Then layer cheese on top (making it look like a "mummy"), and place two pepperonis on top (or you could use sliced black olives) for the eyes. Bake at 375* for about 15 minutes, or until cheese is melted!
*Tuesday: We'll be in Peoria with Burke (and his "free" hotel room) for an interview! Not sure what kind of grub we'll find...
*Wednesday: Pasta with Bacon & Cauliflower
*Thursday: Steak Fajitas with Sweet Potato & Poblano
*Friday: Salmon (baked with salt & pepper) & Sweet Potato Hummus with Pita/Pretzel Chips
*Sunday: Baked Potato Soup (see recipe below) & Buttermilk Biscuits
BAKED POTATO SOUP
-4 slices Bacon, cut into 1 inch pieces
-1 medium onion, chopped
-1/4 c. all purpose flour
-2 cans (14.5 oz. each) chicken broth
-1 large baking potato, peeled and diced
-1 head broccoli, cut into small pieces
-1 package frozen corn kernels
-1/2 tsp. dried Thyme
-1 c. whole milk
In a large pot, cook bacon over med./low heat, stirring occasionally, until crisp (8-10 mins.). Using a slotted spoon, transfer to a paper towel lined plate. Increase heat to medium. Cook onion, stirring, until it begins to soften (6-8 mins.). Add flour; cook stirring constantly for 30 seconds. Add broth and potato, bring to a boil. Reduce to a simmer. Cook until potato is tender, about 10 minutes. Add broccoli, corn, Thyme, milk. Cook about 8-10 minutes until broccoli is crisp/tender. Season with salt and pepper. Top with bacon.