Sunday -- Flank Steak on the Grill (soy sauce, sesame oil, scallions, and ketchup marinade)

-- Rice

-- Green beans

-- Honey wheat bread

The flank steak was surprisingly juicy and so simple.  A marinade for a few hours and we were ready to grill.  I am so glad J bought a grill, it has been a joy this summer.

Monday

-- Thanksgiving dinner in a crockpot (Recipe from Best of Country Slow Cooker Recipes Vol. 2)

1 boneless turkey breast (3-4 lbs) 1 can whole berry cranberry sauce 1/2 cup sugar 1/2 cup apple juice 1 tbsp cider vinegar 2 garlic cloves, minced 1 teas ground mustard 1/2 teas ground cinnamon 1/4 teas ground cloves 1/4 teas allspice

Place the turkey skin side up in a 5 qt slow cooker.  Combine the cranberry sauce, sugar, apple juice, vinegar, garlic, mustard, cinnamon, clove, and all-spice.  Pour over turkey. Cover and cook on low for 5-6 hours.

-- Corn

-- Mashed potatoes

-- Honey wheat bread

One of the easiest dinners I've ever made.  And man, was it delicious!!!  Definitely a keeper.

Tuesday

-- Leftovers/out (J's standing meeting with business partners leaves me alone to scavenge or go grab something quick).  I ate most of the rest of last night's meal, and I have to say it was still scrumptious.  I am definitely adding that to my "to keep" pile.

Wednesday

-- Leftovers/out.  I had my first Stampin' Up club meeting, so no cooked dinner.  I grabbed some Arby's on the way home.  I do love me some Arby's.

Thursday

-- Stuffed Shells (recipe from This Week for DInner)

Half box of pasta shells (about 20) 1 container ricotta cheese A few cloves of garlic, mashed through garlic press About 1 tsp. salt A few shakes of black pepper A few tablespoons chopped fresh basil 1 egg, slightly beaten About half a jar of tomato-based pasta sauce Handful shredded fresh parmesan cheese A few handfuls shredded mozzarella cheese

Boil shells as per package directions. Drain and make sure they don’t stick to each other. Mix together the ricotta, garlic, salt, pepper, basil, and egg. Stuff your shells, maybe about a tablespoon per shell. Use up all the filling for about 20-24 shells. Place shells in a 9×13 baking dish, drizzle with pasta sauce, then sprinkle the top with mozzarella cheese. Bake in 350 degree oven until hot and bubbly, about 25-30 minutes or so.

-- Garlic Bread

The shells were a bit undercooked.  J complained that they had too much garlic in them.  I know now not to follow the recipe to the letter.

Friday

-- Brats on the grill (Cajun, Beer, Pineapple, and Jalapeno)

-- French fries

-- Corn on the Cob

The grocery store had an end of summer sale on the brats from the meat counter.  I bought 12 and froze 8 of them.  Great deal!  I couldn't resist.

Saturday

-- Dinner out at Wheatfields.  Yummy yummy apple pie!

Week summary/comments: 

This week was a pretty good cooking week.  I made a few new recipes.  (The turkey one is definitely being put on my "to keep" list.)  Looking forward to some new recipes to try for next week!