Everybody who likes tex/mex food likes this recipe. Easy to do and a great dish to feed a crowd. I did not season the meat because the beans, tomatoes and cheese have lots of spicy flavor. Serve this dish with toppings like sour cream,  avocado,  olives etc..

Mexican Lasagna
prep time 30 min
cooking time 30 minutes

Ingredients
18 4 ” corn tortillas
1 15 oz can pinto beans in chili sauce
2  10 oz cans diced tomatoes with chilies
1 lb ground turkey, beef or cubed roasted chicken
salt/ pepper to taste
4 cups mexican blend shredded cheese
olive oil

Heat olive oil in a saute pan and quick fry each tortilla in the hot oil. Set aside. Cook ground turkey and set aside. Empty can of chili beans into pan and mash with a potato masher. Stir to blend. Take off heat. Arrange 6 tortillas in a 9 x 13 baking dish. Spread half of bean mixture over tortillas. Add half of meat on top of beans. Add one can of diced tomatoes with chilies. Add one third of cheese. Arrange 6 tortillas on top and repeat the process. Top off with the last six tortillas and add last third of cheese. Place in a 350 degree oven for 30-40 minutes until hot and bubbly. Remove from oven let sit for a few minutes cut and serve. You can add many items to each layer or serve them on the side. Items can include sour cream, salsa, olives etc..

Mashed Potatoes with Carrots
prep time 10 min
cooking time 35 minutes

Ingredients
6-8 whole potatoes
1/4-1/2 bag baby peeled carrots (if you don’t want carrots simply skip them)
2 tsp salt
white pepper to taste
1/2 stick butter
milk or half and half

Wash the outside of the potatoes to remove all dirt. Cut potatoes into cubes and place in large sauce pan. Add carrots, enough water to cover and salt. Bring to a boil, turn down heat to a simmer, cover for 35 minutes or until potatoes and carrots are tender. Drain potatoes and with a potato masher break down the potatoes. Add pepper, butter and liquid . Mash until desired texture. be careful not to over work the potatoes. Serve with gravy or butter.

This is my favorite stuffing (dressing) for a turkey. I have made it for years and get many compliments. When I use orange juice as the liquid I also add a little orange juice to the gravy. It really adds a nice flavor.

Stuffing for Turkey
prep time 30 min
cooking time 30 minutes

Ingredients
1 loaf day old bread
1 onion diced
3 stalks celery diced
Dried sage to taste
salt/ pepper to taste
2 tbsp Olive oil
1/2 stick butter
3-4 whole fresh mushrooms sliced (optional)
1/4 cup dried cranberries (optional)
1 cup liquid (see below)

Slice bread into bite sized cubes. Put on baking sheet in low oven (200 degrees) to dry out. In large sauce pan heat olive oil and melt butter. Saute onion and celery until soft. Add mushrooms and seasoning. Saute for 4-5 minutes add bread cubes and stir. Moisture needs to be added to the dressing and I have used apple juice orange juice or chicken broth. Add 1 cup of liquid to dressing and mix until well blended. Add more liquid if needed. Put in oiled baking dish and bake at 325 degrees for 35 minutes. Serve

With Thanksgiving this week our menu was kept simple and easy. I find a package of wild salmon for under $5 and it covers a number of meals. We have it twice this week on the menu. Once hot and the other meal as a salad. You can broil the salmon for both meals and just serve it on a bed of lettuce for the salad or cook the salmon  on Sunday for both meals and just flake it into the salad on Tuesday. There are a number of hot dishes one can create with leftovers. We will be posting one here this week.

SUNDAY
Brunch fried eggs and bacon, toast w/ jam, orange juice
Dinner Broiled salmon, boiled potatoes with dill, frozen vegetable, fresh or canned fruit

MONDAY
Breakfast Cereal hot or cold, orange juice
Lunch PB&J sandwich, carrot sticks
Dinner  Minestrone soup, fresh  or canned fruit

TUESDAY
Breakfast Cereal hot or cold, orange juice
Lunch Minestrone soup, fresh or canned fruit
Dinner Salmon salad

WEDNESDAY
Breakfast cereal hot or cold, orange juice
Lunch egg salad sandwich, fruit
Dinner baked pasta, salad greens, fresh or canned fruit

THURSDAY
Brunch Quiche, sweet rolls, juice, fresh fruit
Dinner   see our Thanksgiving Dinner for 10

FRIDAY
Breakfast cereal hot or cold, orange juice
Lunch turkey sandwich, fresh or canned fruit
Dinner chili

SATURDAY
Brunch Breakfast hash, orange juice
Dinner left over hot dish, fresh or canned fruit

SHOPPING LIST

frozen salmon fillets, hamburger or ground turkey, cans of whole tomatoes, shredded mozzarella cheese, can of white beans, chili beans, celery, cabbage, carrot sticks, bacon, eggs, cereal (hot or cold), head of lettuce, pasta, bread, orange juice, milk, fresh fruit