Friday Nov. 20th - Tues. Nov. 24th

I've worked out a shortened menu for the next couple of days. We'll be leaving next Wed. for Thanksgiving at Gene's folks, so I didn't have to do too much planning. Today I've been baking mini pie shells for some Pumpkin Spice Tartlets that I'm making for Erin to take with her tomorrow to the crop. First time I've tried this recipe. It's easy enough, looks like it will be good (filling isn't done yet), but I do believe that next time I make them I will make smaller shells (mini muffin size instead of regular muffin size).

Friday Nov. 20th ~ Roasted chicken and veggies (I'm making this in the microwave in one of my Pamp. Chef stones! Can't wait to see how it turns out! I've heard that it really shortens the cooking time quite a bit.

Sat. Nov. 21st ~ This is a yo-yo night. I'll be heading to a customer appreciation event at Nikki's house around 5:30 and I know she'll have lots of goodies there to munch on. Gene and Kate are on their own. he he

Sun. Nov. 22nd ~ Another day of no cooking for me, though I will most likely bake in the morning. Oh, I do have to make sweet potato casserole to take over to /Erin & Russ's house for our Thanksgiving with them.

Mon. Nov. 23rd ~ Pasta Fagioli and crusty Italian bread I've never made this before, but found a recipe and it looks so warm and yummy!!!

Tues. Nov. 24th ~ South of The Border meatloaf...side are undecided LOL

Pasta Fagioli
1 TBS olive oil
3 cloves fresh garlic, chopped
2 cans (14 1/2 oz. each) chicken broth
2 cans (8 oz each) tomato sauce
2 cups water
1 tsp Italian seasoning
1/2 lb ditalini pasta
4 carrots, peeled and cut into coins
2 cans (15 oz each) cannellini beans, drained and rinsed
1/4 lb Capicola (Italian style ham)
1/2 tsp salt
1/4 tsp pepper
Fresh grated Parmesan cheese

heat oil in saucepan. Add garlic and cook 1 minute. Stir in tomato sauce, 2 cups of water and broth. Add Italian seasoning. Bring to a boil. Add pasta and carrots. Simmer for 10 minutes, stirring occasionally.

Stir in beans, Capicola, salt and pepper. Heat through.

Serve hot w/ grated Parmesan cheese on top