Meal Plan: November 24 - 30

Well.... we are in that culinary wasteland known as the week before Thanksgiving.  We are so excited about what we are going to eat on Thursday that none of us will give any thought to what we put in our mouths until then.  We are on the longest cab ride to the Vegas buffet.

I have consulted all of my favorite food bloggers and all are having one of the following:

1. Pizza

2. Chinese Take Out

3. Canned soup

4. Whatever is already in the fridge and does not have too much fuzz on it -- to empty out the container.

To head this off and because I felt the need to do some "sad cooking," which I do sometimes (Our cat died.  It was awful.  More on that in the facebook status) I made a big pot of "Sauce."  That will keep us going this week and more importantly will be on hand for next week while I am on the road.

Happy Thanksgiving and if you think of it, please leave a comment and let me know what YOU are having on Wednesday night.  I need some inspiration!

 

Sunday:

Pasta Meatballs and Sauce

Monday:

Acorn Squash Soup

Tuesday:

Pasta with Meatballs and Sauce

Wednesday:

TBD - I am determined to make something of this meal.  I'll keep you posted.

Thursday:

Thanksgiving!

Friday:

Game Night and Leftovers!

Saturday:

In CT

Zucchini and Apple Quiche Recipe

So, I was out of just about everything on a rainy Sunday afternoon when some lovely neighbors dropped by with a dozen of their fresh eggs.  That kind gesture and my newly discovered  "Quiche muscles" and dinner was happening!

Ingredients:

1 Pie Crust of Choice

4 eggs

1 Cup milk

1 Tablespoon Extra Virgin Olive Oil

1 Cup Chopped Zucchini

1 Cup Chopped Apple

2 cloves garlic, minced (or old, dried garlic powder, about 2 tsp, if that is all you have!)

4 oz grated Romano Cheese

Salt and peper

Preheat over to 375 degrees.  Prepare your pie crust in your pie dish.  Heat your olive oil and saute your zucchini.  When soft, add your apples and garlic powder.  If using fresh, chopped garlic, start with that.  Season with salt and pepper and sauté until apples are just soft.  Remove mixture from heat.  Beat your eggs and milk in a bowl.  Add zucchini and apple mixture to bowl with eggs and toss to combine.  Using a slotted spoon transfer mixture that is now coated with egg onto your pie crust.  Then pour remaining eggs into pie crust, care not to let it overflow.  Dip a clean pastry brush or spatula into the top of the liquid quiche and brush the edges of the pie crust.

Bake for 40 - 50 minutes until set in the middle.  Serve hot or at room temperature.

Meal Plan: November 18 - 24

Sunday:

Zucchini Apple Quiche

Monday:

Butternut Squash Soup and Bread

Tuesday:

Crock Pot Chickpea Curry Pelican over rice

Wednesday:

Pasta with Red Sauce

Thursday:

Baked Acorn Squash with Apples and Cranberries, Broiled Fish

Friday:

Pizza - some with soy Cheese

Saturday:

Leftover buffet/date night dinner