Meal Plan for Week 48 2020: November 23-27 (Includes Thanksgiving)

• Preheat oven to 350°F.
• Cook spaghetti according to package directions.
• While spaghetti is cooking, brown ground beef. When almost done, add onion and cook until onion is tender.
• Drain beef and onion mixture and add remaining ingredients except cheese and toppings. Mix thoroughly and cook over medium heat until heated through.
• When spaghetti is ready, drain and mix with meat mixture.
• Pour into a 9"x13" pan prepared with non-stick cooking spray and sprinkle with shredded cheese.
• Bake for 30 minutes.
• Serve with toppings of your choice.

• Place frozen hamburger patties on an aluminum foil lined cookie sheet.
• Mix the remaining ingredients and pour over hamburger patties. Cover with foil.
• Bake at 325°F for 1 hour.

• Spray a 9 x 13 inch baking dish with nonstick cooking spray. Place frozen burritos in the baking dish.
• Combine soup, milk, and green chilies, mix well and then pour over the burritos. Top with cheese.
• Cover with aluminum foil and bake at 375°F for 35-40 minutes or until heated though and cheese is melted.

Turkey:

• These instructions are for cooking the turkey in the oven with a roaster that has a lid, or in an electric roaster. For alternate instructions, see the notes below.
• Remove the giblets (if any) or other contents of the cavity. rinse and dry the turkey.
• Rub the skin all over with the oil.
• Sprinkle the turkey rub all over the turkey, rubbing it in if necessary.
• Follow the time and temperature recommendations that came with your turkey. Generally, you can count on cooking an unstuffed turkey for 15 minutes per pound at 325ºF. Stuffed turkeys take slightly longer; about 18 minutes per pound at the same temperature (do not stuff a turkey larger than 24 lbs. for safety reasons). Always use internal temperature to determine doneness—the turkey is done when it reaches an all over internal temperature of 165ºF (revised down from 180ºF, which some people still prefer as the safest temperature).
• When done, remove the turkey from the roasting pan and let it sit for about 20 minutes before carving.

Gravy:

• When the turkey is done, transfer the drippings from the baking bag or pan to a saucepan through a strainer.
• If your turkey came with a gravy packet, use it with the drippings from the turkey according to the packet instructions.
• If it did not come with a gravy packet, combine ½ cup warm water and 2 tablespoon flour in a glass jar with a tight-fitting lid. Tighten the lid and shake vigorously until the flour is dissolved. Add to drippings.
• Heat the drippings, stirring frequently, until gravy is thickened. If you need to stretch your gravy, add all or part of a can of chicken broth.
• Pour the gravy through a strainer into a gravy boat to remove any lumps.

• Combine all ingredients in a large bowl.
• Spray a 2 qt casserole dish with nonstick cooking spray and pour mixture into casserole dish.
• Bake at 350 degrees for 30 minutes or until cranberries are tender.
• Serve warm or chilled.

• Wash acorn squash, cut in half lengthwise; scrape out seeds.
• Place cut side down into a glass baking dish containing 2 tablespoons water.
• Cook in microwave until squash is tender, about 6 minutes. (Cooking time depends on your microwave strength and the number of squash you are cooking; this recipe was tested using one squash—two halves—in a 1600 watt microwave.)
• Remove from microwave, turn squash right side up in same dish.
• Into each hollow, place butter, brown sugar, cinnamon, and salt. Cook in microwave until butter mixture is bubbly, about 2-4 minutes. Serve hot.
• Cook in microwave until butter mixture is bubbly. Serve hot.

• Place potatoes in a large pot and cover with water. Boil until potatoes are fork tender; drain and return to pot.
• Add 4 tablespoon butter, salt, and pepper to pot and mix; adding enough milk while mixing to reach desired consistency.
• Transfer mashed potatoes to a serving bowl, top with 2 tablespoon butter, and garnish with paprika.

• Start by sautéing the sliced mushrooms in butter with a chopped onion and a minced garlic clove in an oven-proof skillet. (If you don't have an oven-proof skillet, you can use a regular skillet and transfer to a baking dish before adding the French fried onion topping.) When they are tender and starting to brown, add a tablespoon of flour and mix well.
• Heat for about one minute, stirring gently, then add the heavy cream. Stir gently and add salt and pepper to taste. Simmer over medium heat, stirring frequently, until sauce starts to thicken.
• Add the steamed or blanched green beans and mix well.
• Top with French fried onions and bake for 20-25 minutes at 350ºF or until heated through and the onions start to brown.

• Preheat oven to 400°F.
• In a medium size bowl, beat eggs thoroughly; add sugar, syrup and salt; mix well.
• Add butter and vanilla; stir until thoroughly blended.
• Place pecans on bottom of pie shell.
• Pour egg mixture over nuts.
• Bake for 10 minutes.
• Reduce heat to 300°F and cook for 35 minutes.
• Serve with vanilla ice cream.