This Week's Eats - Thaksgiving Edition & Bridesmaid Pumpkin Soup

So happy for the arrival of the holidays and the overeating (well, more than normal) to commence!  Let's get right to it:

  • Monday - Pizza
  • Tuesday - fish tacos (with breaded halibut from the freezer section of Trader Joes, along with all the usual fixins and this cilantro-lime cream sauce)
  • Wednesday - angel hair pasta with pomodoro sauce
    • roast turkey breast (we buy a 5lb breast and have used Alton Brown's brine recipe for about the last six years - DELICIOUS)
    • classing New England style stuffing with sausage and chestnuts, I also add granny smith apples to this recipe we've been using for about ten years.
    • hash brown potato casserole - this Cooking Light version has also been a staple of ours for many years
    • mixed greens salad with Trader Joes spicy/sweet pecans, apples, red onion, dried cranberries, blue cheese and homemade vinaigrette (olive oil, red wine vinegar, dash of dijon, dash of honey, salt and pepper)
    • cranberry sauce - gonna give this crockpot recipe a try
    • pumpkin pie - I just pick one up from the store as the kids are really the ones who eat it and they're not very particular about their pie
  • Friday - slow cooker pumpkin soup (*recipe below) 
  • Saturday - asparagus risotto - we add a few more vegetables ('shrooms, carrot, tomatoes) and use white wine with this Giada recipe. Gotta carb load before the Seattle half mary!
  • Sunday - autumn chopped salad

*My best friend made this for us at her bridesmaids dinner nine Novembers ago and it's become a day after Thanksgiving tradition in our house. We fire up the crock pot while putting up our Christmas tree and decorations, then have Thanksgiving leftovers with the soup for an easy dinner.

December 6, 2003 - she also gave us beautiful ornaments from Marshall Field's (NOT Macy's - you Chicagoans know of what I speak) as part of our bridesmaid gifts

Slow Cooker Pumpkin Soup (aka Bridesmaid Pumpkin Soup)

1 - 14.5 oz can pumpkin
1 cup chopped celery
1 cup chopped carrot
1/2 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
2 14.5 oz cans of chicken or vegetable broth
14.5 oz can petite dice tomatoes, drained
1/4 cup heavy whipping cream

Stir all ingredients except the tomatoes and cream into the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.  Stir in tomatoes and cream before serving.

Once again, I'm joining the weekly menu challenge link up hosted by Laura and Jill - click on the links for more weekly menus!


  1. Your Thanksgiving menu sounds so good! Part of me is disappointed that we aren't cooking this year, but I think the larger part is relieved. It's been a busy few weeks! Enjoy the holiday, and the pumpkin soup tradition!

  2. These look delicious! I love to make healthy(ish) pancakes on the weekend and then freeze them for the week. My 15-month-old tears through them, and it’s an easy breakfast on busy mornings before work. Delete Skype Account Watch Cartoons Online Sports Streaming Sites Movie Streaming Sites Speed Dating Questions