Weeknight Meal Planner: Thanksgiving Week

October 11, 2012
Photo: John O'Hagan; Styling: Lisa Powell Bailey
Meal planning during the week of Thanksgiving is all about choosing super-easy, shortcut dishes and making the most of leftovers.
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Thanksgiving Week: Monday

Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
Poppy Seed Chicken is a classic, 6-ingredient Southern casserole that's simple to prepare. To save time, pick up a rotisserie chicken from your grocery deli (or use canned chicken in a real pinch).
Serve With:
Bagged salad
Canned green beans
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Thanksgiving Week: Tuesday

Photo: Yunhee Kim
Frozen, breaded shrimp, bagged coleslaw, and bottled Ranch dip are the keys to this easy, Cajun-inspired sandwich that's hearty enough to serve for dinner.
Serve With:
Chips

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Thanksgiving Week: Wednesday

It's the day before Thanksgiving, and your slow-cooker is going to be the ticket for saving everyone's sanity! These delicious beef soft tacos cook all day (on low) in a mixture of salsa, cider vinegar, and chili powder. When it's time for dinner, just shred the beef and serve with corn tortillas, sour cream, shredded lettuce, and diced avocado.
Serve With:
Mexican rice
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Thanksgiving Week: The Big Day

If you serve your Thanksgiving meal earlier in the day, this festive salad is the perfect way to enjoy a lighter evening meal of leftovers. Top basic mixed greens with toasted cubes of cornbread dressing (for croutons), leftover turkey, and cranberry sauce. A simple oil-and-vinegar dressing ties the salad together.

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Thanksgiving Week: Friday

Transform the rest of your turkey leftovers into a zesty, south-of-the-border-style soup that calls for common pantry ingredients, like canned corn, beans, and spices.

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Turtle Trifle

Photo: John O'Hagan; Styling: Lisa Powell Bailey
This decadent, uber-indulgent trifle is an incredible combination of pecan pie chunks, chocolate fudge, caramel, whipped cream, marscapone cheese, vanilla, and toasted pecans. We just couldn't resist.
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