Monday, June 18, 2018
Cooking

Weekday dinner inspiration: Loaded Potato Soup and more

Special Thanksgiving Edition

Mon | Start your engines

With all the focus on Thursday's big meal, planning for the rest of the week can fall by the wayside. Yes, it's the sad truth. How about a platter of Pumped Up Nachos to kick off the week of excess? You can easily make them to suit your family's tastes. I use a taco seasoning packet to flavor ground beef then load that on the chips, add lots of shredded cheese and pop in a hot oven until cheese is melted. Garnish with black olives, chopped tomatoes and scallions, shredded lettuce, sour cream and salsa. That's my formula.

Tues | Clean out

Clean out the fridge today to make room for the turkey that needs to thaw there, plus the additional groceries. We're calling tonight's dinner Potluck, but it's really more like the game Go Fish. Here are some suggestions: ham and cheese omelets, chef salads to clear out the crisper, or even leftovers if you've got them.

Wed | Rotisserie chicken

I know you're having poultry on Thursday, but a couple of rotisserie chickens shredded and turned into Chicken Salad isn't a bad thing. Mound it on lettuce, pile it into wraps or make open-fact melts on toasted bagels or English muffins. Serve with Honeycrisp apple wedges. So seasonal.

Thurs | Early start

No matter what time you're eating today, the family will have to eat before. Get them to go lightly by putting out platters of veggie sticks and hummus and a big bowl of cut-up fruit. Those who aren't helping in the kitchen should be shooed out of the house to go for a walk or to throw the ball around. (That's one way to get them out of your hair.)

Fri | T-day, Part II

Can't stand the thought of the same meal two days in a row, but still have plenty of fixings to use up? If you're one of those families that serves ham and turkey, consider Loaded Potato Soup for the day after. No turkey required, but make sure you save some mashed potatoes.

Janet K. Keeler can be reached at [email protected] or (727) 893-8586. Follow @roadeats on Twitter.

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