Menu for the week of 11/18

Well, another week, another menu. Last Thursday, our house got hit with a stomach bug, so we spent the weekend subsisting mostly on saltines, animal crackers, rice cooked in chicken broth, and chicken soup. We’re pretty well mended up by now, so here’s to a healthy week!

Monday – I just popped the ingredients into the crockpot for this Homemade Enchilada Sauce. It’s a solid, basic recipe (I puree the onions into the sauce instead of picking them out), and it makes a lot, so I’m making a half-batch right now. You could make a full batch and freeze it in quart bags, which I’ve done before. We’re going to use some burritos that I froze a few weeks ago using pork taco meat to have enchiladas. For dessert, I’m thinking of trying Gwyneth Paltrow’s Sweet Potato Muffins, since I have some baked sweet potato I need to use up. The five-spice + maple syrup thing kind of weirds me out, but I’m willing to give it a try. (update: these are in the oven right now, and the batter was delicious!)

Tuesday – We have a meeting at 4:00 on Tuesday and need to be out the door for small group by 6:15, so this will be an easy and fast meal: chicken sausages from Costco (I think I have their “southwest” flavor in my freezer right now) and roasted broccoli.

Wednesday – We have youth group, where they feed us dinner, so no plans.

Thursday – JR will be out of town hunting, so I’ll probably eat with my mom. Salmon, maybe? Given our stomach bug last week, I didn’t make what I was planning to do last week, so maybe I’ll just plan on that same menu this week.

Friday – We won’t do Happy Hour because JR is gone. Some friends are having a birthday party, so maybe I’ll just graze there. Or, I’ll move Saturday’s menu up by one day.

Saturday – Butternut squash soup. I don’t have a recipe picked out yet, but I absolutely love sage, so I tend to lean in that direction rather than the apple/ginger direction for butternut soups (although I think both are delicious). I might also make up some sausage patties out of elk burger or a mixture of elk and turkey (nothing against pork, I’m just working with what I have in my freezer) — to compliment the flavor of the soup, I’m thinking of a sage-forward version, like this one. (Have you guys ever made your own sausage? I find that breakfast sausage is super easy to make, and it’s delicious, and then you know exactly what’s in it!)

Happy cooking, friends!