What’s for Dinner? – Week Starting 25 November 2017

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People are forever asking how I manage everything with such a busy schedule. I love to cook, but I don’t always have time to do so in the manner I would like. This weekly journal is a way to keep it real and show that while my intentions are good, sometimes life and all of its activities get in the way of serving a delicious, home-cooked meal and that it is perfectly okay.

  • Saturday: In addition to more Thanksgiving leftovers, I made a Hot Taco Dip and Deviled Eggs to compliment Football Saturdays.
  • Sunday: After spending 10 hours in the car, I knew Jim was in no mood for a formal dinner. I took advantage of a deal and ordered pizzas for dinner. It wasn’t sexy, but it also wasn’t turkey leftovers for the third day in a row.
  • Monday: A return to our regular school-day schedules means Holly was not home for dinner tonight. This made it the perfect night to use up some of the Thanksgiving turkey and make my Turkey Tetrazzini for Jim and me (substituting the peas and black olives for mushrooms and cheddar for Parmesan because that’s what I do). Honestly, this is my favorite thing about Thanksgiving; I look forward to that cheesy topping every year!
  • Tuesday: Tuesdays are the quietest day of the week for us, so I like to keep dinners simple to maximize the downtime. Given how involved the recent meals have been, celebrating Taco Tuesday was in order. Always a family favorite, it is one of the few easy meals that allows me to provide a meatless option for Holly without extra work.
  • Wednesday: We finished the last of the pies last night, and all we have left are mashed potatoes. Time to pull out another family favorite – Shepherd’s Pie. I found this recipe many years ago when I was on Weight Watchers and continue to use it because the meat section is one of my all-time favorite Shepherd’s Pie versions. I never follow the potato directions because that is just not enough mashed potato in my opinion, but the rosemary combined with the ground beef/turkey with the carrots is divine.
  • Thursday: I find it funny to say we are eating leftovers tonight. Leftovers of leftovers? Still, the shepherd’s pie from yesterday made more than Jim or I could eat in one sitting, so there is plenty of that for dinner again tonight. Thursdays are my lowest energy days of the week, so leftovers are the perfect solution. Just microwave and eat!
  • Friday: Holly had dance and I had an appointment to get my hairs did, so dinner was always going to be something quick and easy. Jim picked up Chinese food for the three of us. Quick and easy and delicious!


What was for dinner at your house this week?

5 Responses to What’s for Dinner? – Week Starting 25 November 2017
  1. […] What’s for Dinner? – Week Starting 25 November 2017 […]

  2. Brandie
    December 4, 2017 | 7:29 AM

    hmmm…I haven’t had Chinese food in a long time and it sounds good!

    I have never made Shepard’s pie, so I’m checking it out!

    • Michelle
      December 4, 2017 | 11:41 AM

      I love Chinese food. It never gets old and it makes for the best leftovers!

      Shepherd’s Pie is SO easy and delicious. It is a great dish to make on a cold winter day.

  3. Ti
    December 5, 2017 | 11:24 AM

    I made pork chops, mashed potatoes and roasted broccoli on Sunday. Last night we worked at the homeless shelter so I just came home and had a gluten free bean and cheese burrito. The rest ate turkey sandwiches. Tonight after my hair appt I am dragging the hub to the mall to shop. We also have to drop The Girl off at the junior high because her previous choir teacher asked her and her friend for some help with their concert. With all the driving I don’t expect to get much done. I need a book for the book club gift exchange this Friday and I wanted to get a few things for the Boy. Eating? Who knows what. I have chicken ready to go but no time to cook it and at 4am putting raw chicken in a Crock Pot is not appealing.

    • Michelle
      December 5, 2017 | 11:59 AM

      I know exactly what you mean about not wanting to deal with raw chicken at 4 AM. I actually started prepping the crockpot ingredients the night before and putting it in the fridge. Then, I don’t have to deal with it. I can just put the crock into the pot and start it. That way, I avoid have to do anything in the morning but still can have dinner ready when I get home.

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