Menu Plan Monday – October 26, 2015 and Cranberry Relish

I’ve signed up for a 31 day  writing challenge.  Everyday in October, I am posting a new slow cooker recipe, a link to a previous posted slow cooker recipe, or a link to a recipe from another blog.

Tonight I’m extremely unmotivated.  We had a three day weekend because of parent teacher conferences.  I taught students all day and then had a 2 hour training.  I’ve got to come up with a lesson plan for when I’ll be observed by my principal.  My brain cells have been overextended.

Menu Plan Monday

Monday – Leftover Turkey, Green Bean Casserole

Tuesday – Taco Soup

Wednesday – Beef and Noodles

Thursday – Sloppy Joes

Friday  – Beenies Weenies

Printable Version of the menu

I'm HungryThis post was originally posted in November 2011.  (It’s been repinned on Pinterest over 300 times!)

On Sunday, my father-in-law informed us he was cooking a chicken for Thanksgiving. There was going to be only 6 of us for dinner and he didn’t want to deal with all the left-overs. The family convinced him that he needed to make a turkey. I wanted to help make the dinner so I decided what I was going to bring. One of them items was going to be homemade cranberry relish. Yesterday I stumbled on this recipe.

Earlier in the week I had created a list of things I needed from the store. One of the items was an orange for the relish. My husband went shopping but didn’t buy an orange. His reasoning was I had oranges at the house. I have grapefruit and clementines but no navel oranges. So I made a trip to Save-A-Lot to go get the oranges. Boy I’m glad I did. This recipe is easy and the end result was delicious.

Cranberry Relish

Click on picture for the original blog post

Stars of the recipe:

  • 2 oranges
  • 1 bag (12 ounces) cranberries, rinsed and picked over
  • 1 cup sugar
  • pinch cinnamon or Chinese five spice
  • 3 tablespoons water

Steps:

  1. Zest the oranges.
  2. Cut off the remaining outer peel and pith and discard.
  3. Cut the peeled orange sections into small chunks and add to the slow cooker along with cranberries, sugar, cinnamon, and zest.
  4. Add water.
  5. Cover and cook on HIGH for about 2 hours. (I had to put it on low for about 1/2 hour after cooking it on high.)

Since my brain cells are overextended, I’m going to leave out the blog spotlight for the week.

Screen-Shot-2014-10-01-at-1.48.07-PM

If you enjoyed this recipe, please share it on Facebook or Pinterest.  Here is a link to my Facebook page and my Pinterest page.

To check out the rest of the recipes I’ve shared during this challenge, click on this link.

Oh and please check back during the first week of November.  I’m planning a small giveaway.  No, it is not a crock pot.  More information will be forthcoming about the giveaway.

Happy eating,
Traci

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