Apologies for not posting a "What We're Eating" menu last week. We went to Kauai (more about that, later) for a vacation. What a pretty place!
This week will be easy, since we have Thanksgiving. Well, easy for me, since pal NJ is cooking the turkey, and I'm taking the side dishes.
Let's talk turkey. Is anyone else just really sick of all of the "leftover turkey recipes" on the Internet right now? Yesterday I saw a recipe for "Thanksgiving Nachos," complete with dried cranberries on top. No, thank you. Does anyone really mind eating the leftovers, on Friday? And on Saturday, aren't turkey sandwiches just dandy? I freeze the rest of the bird, after Saturday, and pull it out for sandwiches or to throw in casseroles, later.
Here is a Thanksgiving leftovers story.
One year, after Thanksgiving, we came home from shopping and my mom was brimming with excitement.
Mom: I've just made the BEST turkey leftovers.
Us: Really? Okay.
So, we sat down, and she proudly carried a big casserole dish to the table. What was in it? Layers of: Mashed potatoes, mashed yams, green bean casserole, turkey, and stuffing. The layers were repeated, and it was topped with gravy. On the side, of course, there was cranberry jelly. So, yes, she had taken the leftovers, and basically smashed them together like a big leftovers lasagne. I tend to have a smart mouth, but even I had the sense to not point this out. I had heard the "starving children in China" lecture many times at that point. So, we shut up and ate the smashed leftovers casserole.
Here is what we'll be eating, this week. Nothing smashed.
Sunday: Chicken Tortilla Soup. Mr. L is getting over a cold and spicy stuff seems to help. I use 1 1/2 cups of chopped potatoes in mine, rather than pasta, but both are good. The leftovers are great.
Monday: Pork loin, home-made macaroni and cheese, steamed broccoli and salad.
Tuesday: Meat-Cheese roll (recipe below), leftover macaroni and cheese, and salad with Italian dressing.
Wednesday: Spicy Tuna Roll Salad. This is a great recipe from Good Housekeeping that works beautifully with either fresh fish or good-quality canned tuna.
Thursday: Thanksgiving. We're going traditional -- turkey, gravy, mashed potatoes, dressing, rolls, squash, green beans and pie.
Friday: Well, leftovers, naturally.
Saturday: Turkey sandwiches.
Back to the Meat-Cheese Roll. This is a recipe I have had for many years. Unfortunately, it is not on Sargento's website, but it should be.
Sargento Cheese Meat-Cheese Roll
1 1/2 pounds ground beef (I use turkey)
1 egg
3/4 cup Italian style bread crumbs
1/2 cup finely chopped onion
1 can tomato sauce (I substitute pizza sauce)
1 t. salt
1/2 t. pepper
2 cups (8 oz) Sargento shredded Mozzarella cheese
Combine the beef or turkey, egg, bread crumbs, onion, 1/3 cup of the tomato or pizza sauce, salt and pepper. Mix well; shape into a flat rectangle about 10" x 12" on a piece of wax paper. Sprinkle the mozzarella evenly over meat mixture. Starting with the shortest end, roll up jelly-roll fashion and press ends of roll to seal. Bake in a shallow baking pan for one hour at 350. Drain off excess fat. Pour remaining sauce over roll. Garnish with more cheese. Bake an additional five minutes, or just until cheese starts to melt. Serves 4 - 6.
Happy Thanksgiving, everyone!
This week will be easy, since we have Thanksgiving. Well, easy for me, since pal NJ is cooking the turkey, and I'm taking the side dishes.
Let's talk turkey. Is anyone else just really sick of all of the "leftover turkey recipes" on the Internet right now? Yesterday I saw a recipe for "Thanksgiving Nachos," complete with dried cranberries on top. No, thank you. Does anyone really mind eating the leftovers, on Friday? And on Saturday, aren't turkey sandwiches just dandy? I freeze the rest of the bird, after Saturday, and pull it out for sandwiches or to throw in casseroles, later.
Here is a Thanksgiving leftovers story.
One year, after Thanksgiving, we came home from shopping and my mom was brimming with excitement.
Mom: I've just made the BEST turkey leftovers.
Us: Really? Okay.
So, we sat down, and she proudly carried a big casserole dish to the table. What was in it? Layers of: Mashed potatoes, mashed yams, green bean casserole, turkey, and stuffing. The layers were repeated, and it was topped with gravy. On the side, of course, there was cranberry jelly. So, yes, she had taken the leftovers, and basically smashed them together like a big leftovers lasagne. I tend to have a smart mouth, but even I had the sense to not point this out. I had heard the "starving children in China" lecture many times at that point. So, we shut up and ate the smashed leftovers casserole.
Here is what we'll be eating, this week. Nothing smashed.
Sunday: Chicken Tortilla Soup. Mr. L is getting over a cold and spicy stuff seems to help. I use 1 1/2 cups of chopped potatoes in mine, rather than pasta, but both are good. The leftovers are great.
Monday: Pork loin, home-made macaroni and cheese, steamed broccoli and salad.
Tuesday: Meat-Cheese roll (recipe below), leftover macaroni and cheese, and salad with Italian dressing.
Wednesday: Spicy Tuna Roll Salad. This is a great recipe from Good Housekeeping that works beautifully with either fresh fish or good-quality canned tuna.
Thursday: Thanksgiving. We're going traditional -- turkey, gravy, mashed potatoes, dressing, rolls, squash, green beans and pie.
Friday: Well, leftovers, naturally.
Saturday: Turkey sandwiches.
Back to the Meat-Cheese Roll. This is a recipe I have had for many years. Unfortunately, it is not on Sargento's website, but it should be.
Sargento Cheese Meat-Cheese Roll
1 1/2 pounds ground beef (I use turkey)
1 egg
3/4 cup Italian style bread crumbs
1/2 cup finely chopped onion
1 can tomato sauce (I substitute pizza sauce)
1 t. salt
1/2 t. pepper
2 cups (8 oz) Sargento shredded Mozzarella cheese
Combine the beef or turkey, egg, bread crumbs, onion, 1/3 cup of the tomato or pizza sauce, salt and pepper. Mix well; shape into a flat rectangle about 10" x 12" on a piece of wax paper. Sprinkle the mozzarella evenly over meat mixture. Starting with the shortest end, roll up jelly-roll fashion and press ends of roll to seal. Bake in a shallow baking pan for one hour at 350. Drain off excess fat. Pour remaining sauce over roll. Garnish with more cheese. Bake an additional five minutes, or just until cheese starts to melt. Serves 4 - 6.
Happy Thanksgiving, everyone!
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