Not to frighten you, but Thanksgiving is next week. No, I don't know where the time went either!
That means it's time to start confirming the guest list, rounding up the recipes you want to make, and dusting off all the servingware you reserve for special occasions such as this.
But before I jet off to Chicago to prepare enough food for the small village that is my family, this weekend will be spent celebrating the birthdays of two of my best friends. Their birthdays are two days apart, and even though one of them lives on the opposite coast, it's tradition that there's a big bash to celebrate life together in New York City. I'm not exactly sure when it started, but it's a great way to get into a festive mood for the upcoming holiday.
This week will probably be a little busier at work than usual given the fact that everyone will mentally check out come Friday, so be sure to not be so hard on yourself or others if you find yourself getting stressed out.
Oh, and happy Veteran's Day to all of those that have served our country!
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- Looking for Last Week’s Meal Plan? Here you go! (plus all past meal plans!)
A nice pot of chili is one of my favorite things to make this time of year, and this recipe includes one of my favorite ingredients: bacon. Leftovers are great for lunch the rest of the week. While the chili is simmering, bake up a batch of Cheesy Skillet Cornbread to serve on the side.
I love shrimp and I love risotto, so this dish is a no-brainer for me. You can throw some veggies in with the mix for a more nutritionally complete meal or serve with a side salad.
It's hard to beat a good chicken parm. Depending on if you want to be more casual or formal, you can turn this into sandwiches or serve atop a bed of pasta. Make some roasted brussels sprouts to serve alongside.Continue to 5 of 6 below.
BONUS RECIPE! In case you didn't already know, pie crust freezes exceptionally well. Make all of the dough that you'll need for Thanksgiving now to save you some time. Just be sure to schedule enough time for it to defrost (preferably in the fridge, but it should be fine at room temperature too).