Thanksgiving Week: Monday
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
Serve With:
Bagged salad
Canned green beans
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Thanksgiving Week: Tuesday
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
Serve With:
Chips
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
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
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.
