We are just about done with Thanksgiving leftovers. One of my favorite things to make with leftover turkey are these turkey, Brie, and cranberry sauce panini:
I used rosemary/ whole grain bread, spread it with dijon mustard and cranberry sauce, and layered slices of Brie and turkey. I then buttered the outsides of the panini and grilled them on my Grilla pan (from Ikea), using a heavy cast iron skillet as a weight. So good!
Here is what I have planned for this week. Most of the meals are low in carbs– post-Thanksgiving! I usually tweak the recipes based on what I have on hand, I will include my modifications below.
We all loved this gratin. I wasn’t sure how Phoebe will treat it but she devoured it! If you have to make it more kid-friendly, I’d scoop out some of the sausage-bean mixture before adding tomatoes and greens. I used a 1-pound bag of spinach since it wilts a lot, and added about half a cup of feta cheese, as well as some fresh oregano and basil.
It can be easily made as a skillet meal, I just wanted to try out my new gratin dishes. Cheese can be added just before serving. This can also be made meatless.
Ready to go under the broiler.
The cheesy top– yum!
I am going to sautee some red and yellow bell peppers to go with it.
Wednesday: Maple Dijon chicken thighs.
I’ve made them before and we all loved them. Will roast some broccoli on the side.
Thursday: Poblano corn chowder.
I will skip the cream and use my immersion blender to partially puree the soup to make it thicker.
Friday: Cabbage and kielbasa skillet.
I have cooked a few recipes from this blog, like the Maple Dijon chicken thighs above, it’s a good one!
I bake buns using the dough mixed in my bread machine— so much better than store-bought buns. I typically skip the bun altogether and top my burger with some blue cheese and sauteed mushrooms. I never miss the bun!
Sunday: Italian pork ragu with gnocchi.
I may make polenta instead. Not exactly low-carb but I plan to go easy on the gnocchi/polenta. I have recently made a big batch of beef ragu and froze half of it. It is fantastic when reheated, I’ll do the same with this ragu– so nice to have an extra batch in the freezer.
This menu plan is not set in stone and may change as the week goes, but it is really helpful to start with a plan.
What are you cooking this week?