Family Briefs

It’s been a crazy week with my husband working all hours to get everyone’s carpet cleaned before Thanksgiving. Since I’ve been a single parent most nights this week, I’m glad to have had lots of leftovers from last week to help me make it through!

Here’s what we had:

MONDAY
Lunch - ham sandwiches, chips, apple slices (our usual Monday fare)
Dinner - Eat with Grandaddy at favorite chicken place

TUESDAY
Lunch - leftover slow cooker scalloped potatoes and sausage, cooked carrots, and broccoli
Dinner - spaghetti, Texas Toast, and Caesar salad

WEDNESDAY
Lunch - Disney’s Pooh Ravioli with cheddar and Ragu sauce for dipping, canned Italian green beans, salad, orange slices
Dinner - leftover chicken tetrazzini, canned asparagus, salad, mandarin oranges

THURSDAY
Lunch - leftover buffet
Dinner - Slow Cooker Pot Roast with potatoes, carrots, celery, and stewed tomatoes - no recipe ‘cuz I just threw it all in!

FRIDAY
Lunch - we had a Thanksgiving lunch at my eldest son’s school with turkey, dressing and gravy, green beans, a roll, and sweet potato casserole
Dinner - leftover chicken and green bean dinner, served over rice, and cooked carrots

SATURDAY
Lunch - another leftover buffet
Dinner - Movie Nite!! frozen pizza, popcorn, grape tomatoes, apple slices

SUNDAY
Lunch - committee meeting at church provided lunch
Dinner - slow cooker pork chops served over rice, frozen creamed corn, frozen Green Giant green beans with almonds

Now, I hope everyone has a fantastic Thanksgiving Holiday. I’m headed to my my husband’s family’s town, so I don’t have to do a lot of cooking. Lucky me , but here’s what I AM going to make to take. It’s always a big hit!

Just because we had lots of leftovers, doesn’t mean you should have to suffer with fewer recipes. I’ve included a great recipe for Thanksgiving for all of you sweet potato-haters out there. It’s a wonderful casserole a friend of mine gave me the recipe for.

Carrot Pecan Casserole

3 lbs baby carrots, sliced
1 tsp salt
2/3 cup sugar
1/2 cup butter or margarine, softened
1/2 cup choped pecans, toasted
1/4 cup milk
2 lg eggs, lightly beaten
3 Tbsp all-purpose flour
1 Tbsp grated orange rind
2 Tbsp orange juice
1/3 Cup apricot preserves
1 Tsp vanilla extract
1/4 tsp ground nutmeg

Cook carrots in boiling water with salt to cover in a saucepan 25 minutes or until tender; drain, let cool slightly, and process in food processor until smooth. Transfer carrots to large mixing bowl; stir in sugar and remaining ingredients. Spoon into a lightly greased 11 x 7 inch baking dish. coer and chill 8 hours, if desired. Bake casserole, uncovered, at 350^o for 40 minutes.

HAPPY THANKSGIVING Y’ALL!