What's For Dinner: Weekly Menu and Thanksgiving Recipes

Since it is a short week, and need days for prepping, I tend to go really easy on my menu this time of year.  I'm talking Taco Bar, BBQ Chicken (just bake 45 minutes and serve) with salad, soup, kielbasa, leftovers kind of week.

So, thought I'd share some Thanksgiving Menu and Recipes - we're trying to keep myself Paleo (stomach reasons) and everyone happy.

Veggie Tray
Deviled Eggs

Brined Turkey from Joy of Cooking Cookbook
(Small ham, but will probably heat up Friday or Saturday with leftovers all weekend)
Mashed Potatoes in Crockpot
Herb Gravy
Autumn Pudding (Sweet Potato Casserole)
Reg stuffing for hubby (Stouffers)
Paleo Stuffing - made with sausage and apple
Asparagus Casserole
Coconut Almond Green Beans
Apple Crisp/Crumble
(Couple Pumpkin Pies frozen for crowd)

Other Paleo Recipes I think look great:
Butternutt Squash
Another Paleo Stuffing with sweet potato sausage and cranberries
Cranberry Sauce
 Spice-Rubbed Turkey

More From Paleo Diet Lifestyle:

• Mushroom butter roasted turkey;
• Cranberry sauce;
• Beef, celery, walnut and apple stuffing;
• Beef rib roast with green peppercorn sauce;
• Deviled eggs with bacon bits;
• Crab stuffed mushrooms;
• Roasted sweet potatoes with rosemary;
• Tender baked carrots;
• Braised cabbage & bacon;
• Pumpkin pie;

These look great for next year as well from Oh Snap Let's Eat:

•  Paleo Thanksgiving Desserts -
•  Paleo Thanksgiving Stuffing/Dressings -
•  Turkey Brine from Paleo Spirit 
• Overall Paleo Thanksgiving Recipes from other blogs and websites
• Pesto Mashed Potatoes -
•  Twelve in Twelve Paleo Pumpkin Pie 

Recipe: Autumn Pudding aka Sweet Potato Casserole

One of our favorite recipes for years! This is from one of my dear friends and spread like wild fire through our community.

The only difference I do now is omit the flour on top, still tastes good!






Ingredients

• 3 cups sweet potatoes, cooked, peeled and mashed
• 1/2 cup sugar
• 1/2 tsp salt 
• 2 eggs, slightly beaten 
• 2 1/2 tbs butter 
• 1/2 cup milk 
• 1 tsp vanilla

Crunch Topping

• 1 cup brown sugar
• 1/2 cup flour (optional for Paleo/GF)
• 3/4 cup chopped pecans 
• 1/3 cup melted butter 

Directions
Preheat oven to 350.

Mix ingredients, pour into a greased 10x6 baking pan. Cover with crunch topping.

Bake, uncovered, for 35 minutes.

Crunch Topping:

Mix together the brown sugar, flour, and chopped pecans.
Dribble 1/3 c melted butter over the crunch topping, after it has been placed on the sweet potato mixture. -Try and spread the melted butter as evenly as possible over the crunch topping, but don't obsess. As it bakes, it will usually even itself out.

What's for Dinner: Weekly Menu 11/12

Forgot to do last week's menu, and on top of it already overwrote my excel spreadsheet when making this weeks menu - whoops.

This week:

Shepards Pie

Beef Stroganoff Soup

Orange Chicken over Broccoli

Asian Ribs, Sauteed Bokchoy and carrots

Hash (Chicken sausage sauteed with onion, garlic, 2 red apples, sweet potatoes)

Kielbasas and Sauerkraut (just did in a pot until done!) Pickles, and some chips

Roast Sticky Chicken, Mashed Parsnips, Steamed Spinach

What's for Dinner: Weekly Menu 10/29

• leftover soup and roast from last week (this made so much.  The soup I reheated and added 1/4 cup coconut milk, package of asparagus cut in about 2" segments, garlic, and some leftover diced bacon. Was really good!)
• meatza sausage crust (this was a little heavy, next time 1# sausage and 1# ground beef.  I also mixed in a handful torn up spinach leaves, and some mushroom slices I crumbled in my hands), Side Salad (cherry tomatoes, cucumber slices, and spinach leaves)
• Salsa Dancing Chicken, shredded cabbage salad, Jicama (sliced, raw) with Guacamole
• cp mushroom roast, mash cauliflower, asparagus
• Open-Faced bbq shred pork on portabellas, (leftover cabbage salad), sweet pot fries
• brats, romaine, sauerkraut, onion rings