GAME PLAN

Meal #1
Stuffing Frittata
Tomato Salad

Meal #2
Penne with Sweet Potatoes and Fennel
Reinvented Green Beans with Orange Vinaigrette

Meal #3
Turkey Soup with Egg Noodles and Vegetables
Clean the Fridge Chopped Salad

Weeknight Dessert
Pumpkin Parfaits

Weekend Prep Day

• Cut vegetables for Turkey Soup (meal #3) and sauté. Add chicken broth and simmer.
  
  
• Cook pasta for Penne Pasta with Sweet Potatoes and Fennel, meal #2. Drain and refrigerate
  
  
• Chop vegetables for Chopped Vegetable Salad. Label and store in refrigerator for meal #3.
  
  
• Whisk together Chopped Vegetable Salad dressing ingredients. Store in a separate container with chopped salad ingredients to make a kit for meal # 3.
  
  
• Finish Turkey Soup by adding egg noodles and other ingredients. Cool and then refrigerate for later in the week.
  
  

Meal #1

• Warm leftover stuffing in a non-stick skillet. Sprinkle cheese on top.
  
  
• Whisk together egg mixture. Add to stuffing in skillet. Cook frittata partially on stove top and finish in the broiler.
  
  
• Slice tomatoes and assemble salad.
  
  
• Plate and enjoy.
  
  

Meal #2

• Remove pre-cooked pasta, leftover sweet potatoes and leftover green beans from the refrigerator.
  
  
• Slice and saute fennel and rosemary for pasta dish.
  
  
• Mince shallots for Reinvented Green Beans with Orange Vinaigrette. Whisk together vinaigrette; add to beans with shallots.
  
  
• Whisk liquids and flour for pasta sauce; add to fennel mixture. Add pasta and remaining ingredients. Cook until heated through and sauce is thickened.
  
  
• Plate and enjoy!
  
  

Meal #3

• Remove Chopped Salad kit and Turkey Soup from refrigerator.
  
  
• Set soup over medium-high heat to heat through.
  
  
• Toss salad with dressing.
  
  
• Plate and enjoy!
   

Weeknight Dessert

• Layer leftover pumpkin pie with vanilla ice cream or frozen yogurt in parfait glasses, repeating layering once. Top with whipped cream and candied nuts.
  
  
• Enjoy!