Menu #28

Turkey Noodle Soup

I hope everyone had a Thanksgiving to be grateful for!  I’m happy to say that the deep fried turkey worked out and was absolutely scrumptious!  We’ve had a great time with family, but it is definitely exhausting!  It’s been a whirlwind of activity since, with Black Friday shopping and taking X-man to his first ever NFL football game.  His first football game was such a great experience, and we have decided to make it an after-Thanksgiving tradition. 

This week’s menu is pretty much based off Thanksgiving Day leftovers, and here it is. . .

Monday:  Turkey Noodle Soup w/ corn muffins

The base of this soup is turkey stock that I made from the turkey bones, carrots, celery, onions, garlic, herbs, & peppercorns.  To make the soup, I sauté carrots, onions, garlic, & potatoes.  I then add bay leaves, the stock, and season with S&P and poultry seasoning.  When it comes to a boil, I add chopped up kale & noodles.  After 10 minutes of boiling, I add chopped up turkey meat and cook another 5 minutes until meat is warmed through.  It’s such a comforting soup!

Tuesday:  Leftovers

Wednesday:  Creamy Tomato-Basil Sauce over Spaghetti Squash w/ garlic-cheese bread

Thursday:  Leftovers

Friday:  Tamales w/ black beans, Mexican brown rice, and salsa

I’ll be working all day at the winery, so hubby is in charge of dinner.  I have a bunch of shredded pork tamales that my aunt made stored in the freezer, so this should be easy for him to put together. 

Saturday:  Shepard's Pie w/ green salad & balsamic vinaigrette

For those of you who don't know about Shepard's Pie, it's a comforting dish of ground beef, carrots, peas, & onions in a brown gravy topped with mashed potatoes and baked.  For my Shepard's Pie, I top it off with a sweet potato-red potato mash and add parmesan cheese.  I'll post about it later.  :-)

Sunday:  Leftovers