Silly me. The teenagers were in the house all weekend. It's more like Mother Hubbard Monday in the fridge now. A half-bowl of cranberry sauce, a bit of turkey and mostly skin, roasted vegetables, three mouthfuls of stuffing and a bit of CoolWhip and apple pie are all that's left.
Monday and Tuesday should finish off the rest of the leftovers, and off to the grocery store I go tomorrow. Here's what's cooking this week.
Japanese Curry with leftover vegetables. I used the last shallots and half-onion, plus all the leftover parsnips, carrots and even Brussels sprouts for this curry. With the last of the Okinawan sweet potatoes and kabocha on the side. Curry makes everything taste good.
Chinese Chicken (Turkey) Salad. This is the perfect use for the "kuzu" (i.e., leftover small bits) of turkey are always at the end of turkey leftovers.
Spaghetti and Meatballs, with Simple Spaghetti Sauce, as requested by the husband. And a simple salad with romaine hearts. A good break from all the heaviness of Thanksgiving food.
My Mom's Chicken Katsu, Co-Worker Kale Salad and rice. November is now too cold for my Mom to make the trip for Thanksgiving, so we'll make Mom-food this week instead.
Yakisoba. Meatless, or perhaps with just a little bit of pork. This is one of my son's favorite meals.
Eat Well. Be Well.