I kept it pretty simple this week. But I’m also trying out an involved recipe to bring for my family’s Thanksgiving dinner. So far the wild rice stuffing is a hit and will only need a few tweaks for next week. I’ll post it once its perfected.
Dinners: 1) Banana Black Beans with Brown Rice (made ahead) 2) Wild Rice and Cranberry Stuffing with Walnuts (made ahead, recipe to come) 3) Cherry Sesame Kale Salad (dressing and nuts made ahead) 4) Moroccan Chickpeas (made ahead) 5) Carrot Soup (recipe not online)
Snacks, lunch stuff, and breakfast: – 2 cups bean dip – cheesy pinto bean dip – Half a gallon bag of sliced raw veggies, cucumber, carrot, and celery for snacking, salads and wraps – 24 mini Orange-Cranberry muffins (recipe to come), for breakfast and snacking – 3-5lbs whole roasted fingerling potatoes for snacking or lunches – 8 ears corn on the cob for snacking or lunches – 6 cups of cooked brown and wild rice mix, for breakfast, salads, wraps – Dressing: Sweet Asian Chili – A two gallon bag of washed greens, roman (1/2 head), shredded cabbage (1/4 head) and carrot, and kale (1/2 bunch) for lunch salads or dinner side dishes – Chopped green onions, 1 bunch, for salads and wraps – Fresh fruit for breakfast and snacks