Thanksgiving week is upon us leading into approximately 5 weeks through the new year of FAR too many opportunities for over indulgence. Ugh… On one hand I love this time of year for the family time together, traditions, etc., BUT the struggle to maintain healthy eating habits and avoid my pants getting snug stresses me out. Such a balancing act…
ANYWAY! It looks like I am only cooking one night this week – aside from Thanksgiving! WOWZA!
Friday: I have six 9-10 year olds coming over after school through dinner to prepare for 4th Grade Kids Night Out. They are planning manis and various other “make-overs”. Oh boy… We’ve taken the last two Fridays off from pizza, but I think this evening definitely calls for pizza night. I’ll pick something else out for myself at Whole Foods.
Saturday: Dinner out TBD. Unless entertaining I’m opposed to staying in on a Saturday night and cooking.
Sunday: Cranberry Maple Orange Pork Chops using the pork chops that came in my monthly meat delivery from Walden Local Meat. After reading the recipe instructions and comments in the reviews, I’m already planning some changes. If it works out well, I’ll post a recipe review.
Monday: My 9yo and I will be on our own. Perfect opportunity for eggs for dinner! Last week we had eggs for dinner on Tuesday and I made mine with caramelized onions and tomatoes. It was great! I really enjoy caramelized onions. I think I’ll make that again.
Tuesday: My bestie will be in town for the night on her way from Brooklyn to NH for Thanksgiving. What an unexpected treat! I’m picking her up at the train station and taking her for dinner for a good catch up session.
Wednesday: We head to CT for Thanksgiving. My mother-in-law typically gets pizza for all on the eve of the holiday for the simplicity. I usually bring something else for me to eat.
Thursday: THANKSGIVING! We all contribute things to the meal. Typically I provide a salad (which I serve with the appetizers so I can have something to eat and avoid the cheese trays) and my mom’s version of mashed potatoes (which is by no means healthy as it includes lots of butter, cream cheese and sour cream). This year I’m planning to make this salad which looks awesome: Kale, Brussels Sprouts, Butternut Squash, Pomegranate & Candied Yams.
Friday – Sunday: We head to VT for a fun weekend of getting ski equipment for the upcoming ski season, seeing a good friend’s new baby and new home, visiting with other friends and family and Sunday we cut down our Christmas tree and bring it home with us. I love this weekend in VT!
SCHOOL DAY BREAKFAST & LUNCH: The girls only have school Monday and Tuesday, but I’ll make this recipe and either freeze what is left over or bring it along for our trip.