Thanksgiving Eve Menus

It is already a well known fact that I dislike doing Thanksgiving morning breakfast dishes but it is also a fact that I do not enjoy delivery pizza on the night before the holiday. While the overwhelming number of Americans ordering in on Thanksgiving Eve might convince you otherwise, here are some quick, tasty and hassle free menus for the night before the Turkey fest.

Country Beef Stew with Biscuits and Field Greens Salad

This one is so easy you can do it with your eyes closed as I sometimes do. In the morning, before you leave for work (or you can prepare the first set of ingredients the night before and store in a Tupperware in the fridge). I use the crockpot or slow cooker to let this meal simmer all day. Most dredge and braise their stew meat before simmering,but you don't have to if you have too many other details to attend to.

Add one pound stew meat and four cups of baby new potatoes (uncut but of uniform size and well scrubbed) with a package of baby carrots to the pot. Add one medium size chopped onion and two cans of Guinness Beer and set to low. Let simmer through out the day before adding a few cupfuls of chopped white mushrooms and a package of defrosted baby peas.

Prepare Pillsbury or other brand Grands biscuits according to the package instructions. Use pre-prepared salad mix, Toss salad with favorite salad dressing and ladle the beef stew over golden biscuits. Serve.

Baked Chili Stuffed Potatoes with Green Salad

Using your slow cooker simmer homemade chili all day long. Use one pound ground beef or ground turkey with two cans of navy beans, chili seasoning and a two large cans of diced tomatoes, a tablespoon of molasses, two tablespoons of brown sugar and a teaspoon of white pepper. Simmer on low all day long.

Bake Idaho potatoes until done. Toss prepared salad with favorite dressing adding julienne of carrots and walnut pieces with dried cranberries or raisins.

Split potatoes, ladle generously with chili mix and sprinkle a generous amount of shredded cheddar or Monterrey jack cheese before placing under the broiler. When the cheese melts and is bubbling, remove and scoop a dollop of sour dream and a pinch of chives before serving.

Whiskey Chicken with Risotto Milanese

In the slow cooker, place four good sized de boned chicken breasts, one medium chopped onion, one bay leaf, one pint whiskey, a pinch of white pepper and either a cup of water or chicken broth and simmer all day. One hour before serving add a cupful of chopped white mushrooms and a package of defrosted baby peas. Fifteen minutes before serving add one cup of heavy cream and a pinch of nutmeg.

Prepare Risotto Milanese according to package instructions. Let cook for approximately 15 minutes.

Prepared pre-packaged salad mix with your favorite salad dressing.

When the risotto is done (al dente), ladle the whiskey chicken with sauce over the risotto and serve.

Gnocchi Bolognese with Italian Green Salad

Into the slow cooker add one half pound ground beef or ground turkey and one half pound Italian Sausage (squeezed out of the casings) to two large cans of tomato sauce, and two cans 8 ounce tomato paste with 16 ounces of water. Add chopped parsley, oregano, one bay leaf and a tablespoon of chopped garlic with three heaping tablespoons of good quality grated parmesan or romano cheese. Let simmer all day.

Prepare gnocchi according to package directions being careful not to overcook.

Use pre-packaged salad mix and toss with Italian dressing.

When gnocchi is ready, ladle bolognaise sauce mixture over the dumplings, sprinkle with grated cheese and serve with salad.

Stuffed Pitas with Ham, cheese and pineapple

No slow cooker? Too busy to cook? Put the kids to work on this simple menu.

Lay out slices of cooked sliced ham. Line each slice with a layer of swiss or American cheese and spoon three or four chunks of canned or fresh pineapple on each cheese slice. Roll the ham and cheese with pineapple chunks and insert into one half pita pocket. Put two rolls in each pocket. Drop in a dollop of prepared mustard or barbecue sauce (yes I said barbecue sauce) and place on a cookie sheet.

Place in a pre-heated 350 F oven for 15 minutes. Prepare canned tomato, vegetable or pea soup according to instructions.

When the pitas are done add a few tablespoons of prepared salad mix to each pocket and serve.

The perfect dessert to any of these pre-holiday meals are holiday sugar cookies. Use those prepared in the store or supervise the kids while you slow cook your meal.

Have a Great Thanksgiving!