This week’s meal plan is pretty much non-existent because of the Thanksgiving holiday. Monday will be the only “normal” day! The rest of the week will be spent with friends and family eating until our pants don’t fit.

Monday:

Tuna Noodle Casserole
I know that I live in Minnesota, but my Iowa upbringing won’t allow me to refer to one of my favorite creamy dishes as a “hot dish”. I have mostly been converted to saying “Tator Tot Hotdish”, but my tuna and noodles will always be a casserole. Now, as a warning, this recipe is not what I would consider “healthy”, but it is far better than some of the recipes I have seen.

A little history:

When I was growing up, each year on our birthday we got to choose what we wanted to have for supper. More times than not, I chose tuna and noodles. There is something comforting about noodles, cheesy sauce and bright, sweet peas.

Tuna and Noodles
All you need:
1 bag (14 oz) of egg noodles
1 can cream of mushrooms soup
1/2 cup skim milk
8 oz Velveeta cheese (1/4 of a large brick)
2 cans of tuna (drained)
8 oz frozen peas

All you do:
Boil noodles in a large pot over medium-high heat. Drain when they are aldente
In the meantime, in a microwave-safe bowl, heat soup, milk and cheese in microwave until cheese is melted. Add drained tuna and frozen peas. Heat in microwave until sauce is hot.
Pour sauce over noodles and enjoy.

Tuesday:

Tuesday’s supper is up in the air. We are planning on getting together with friends before the big family weekend. I work until 6:30 p.m. and we are hoping to go bowling with some of my husband’s coworkers for a little socialization (and maybe a drink or two!). For these types of evenings where we could be eating at home or going out to eat (plus, we will be heading out of town from Wednesday – Sunday, so I don’t want to have a bunch of leftovers going bad), I like to rely on the frozen soups in my freezer. I know that I have 2-3 different options waiting to be reheated. Phew… that crisis has been diverted!

Wednesday:

We will be heading to Iowa on Wednesday and eating supper at my parent’s house (Oma and Papa). Your guess is as good as mine for what that will be! I just hope it isn’t turkey or ham as I know the next few days will be filled poultry and swine!

Thursday:

Turkey Day #1. Thanksgiving Day will be spent at my in-laws’ (Grandma and Grandpa). I have been told that there will be 2 hams, 1 smoked turkey and 1 roasted turkey along with 8+ different desserts! I guess we’ll bring the wine!

Friday:

Leftovers from Turkey Day #1

Saturday:

Turkey Day #2. We will be making the long trek (all 12 blocks) over to my parents’ house for the traditional Thanksgiving meal. My mother is a great cook and everything tastes amazing, but it is no secret that my favorite part of the meal is my Dad’s stuffing. *Note, I didn’t say “dressing”, I said “stuffing”, as in, it was stuffed into the bird. It is an important part of the process that makes it so much better! As far as I know, there isn’t a crazy recipe. He uses one of the Rosemary bagged mixes and follows the recipe. I think the turkey bits he puts in must add to the appeal (that and the 3 sticks of butter!).

As a dietitian, I know that the stuffing really isn’t offering me much in regards to nutrition (besides fat, salt and refined carbohydrates), but that stuffing makes my Thanksgiving. I have it one time a year and I will tell you from experience, that it is not truly Thanksgiving without that exact stuffing. My mouth is watering just thinking about it.

Sunday:

Leftovers from Turkey Day #2

As we prepare for the upcoming holidays and all the craziness that traveling and family can bring, take some time to evaluate those aspects that are tradition and yours. What is your favorite Thanksgiving tradition? My answer to that question would be the stuffing from my parents’ house and just eyeing up the sheer volume of food at my in-laws. It is truly impressive.