{"id":10275,"date":"2011-11-14T13:53:58","date_gmt":"2011-11-14T18:53:58","guid":{"rendered":"http:\/\/crankymouse.com\/?p=10275"},"modified":"2011-11-19T01:34:13","modified_gmt":"2011-11-19T06:34:13","slug":"weekly-menu-and-an-orchards-finest-holiday-giveaway","status":"publish","type":"post","link":"https:\/\/crankymouse.com\/index.php\/2011\/11\/14\/weekly-menu-and-an-orchards-finest-holiday-giveaway\/","title":{"rendered":"Weekly Menu and an Orchard’s Finest Holiday Giveaway"},"content":{"rendered":"


We try to plan a meal plan that gives us options to swap and switch throughout the week. The menu usually has similar ingredients so we reduce waste, and we benefit from a well-stocked pantry<\/a> at home.<\/em>
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\nWe’re getting ready for the holidays around these parts, believe it or not. Slowly but surely, things are starting to feel a bit more festive. I’m starting to think about dishes to prepare and serve (yeah, Im’ slow this year), and I maybe even started thinking about Christmas presents. Shhhhhhhhh….
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First, I get to work with Pepperidge Farm<\/a> looking at how to customize their stuffing to something that’s unique and originally you. Watch for a recipe next week! I am so excited to show you what I’m thinking of. Truly a Minnesota girl at heart.
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Then there are the cookies. Loads and loads of Christmas cookies baked off and sent to friends, carted to Christmas gatherings and gifted to neighbors. I so enjoy the baking and gifting, but sometimes the volume can be a bit overwhelming. I need to plan ahead, and just in time, Smucker’s sent me a crate full of their Orchard’s Finest<\/a> preserves and marmalades.
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These are the perfect preserves to use in my cookies. With no HFCS and plenty of fruit pieces, they’re packed full of flavor. I started out by adding them to jam bars<\/a>, but now I’m saving several for the holiday season. Plus, I get to share them with you!<\/p>\n


Monday \u2013 <\/strong>Brick Grilled Chicken<\/a>
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Tuesday \u2013 <\/strong>Chicken Fried Rice<\/a>
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Wednesday \u2013 <\/strong>Sweet Potato Biscuits<\/a> with Fried Eggs and Chorizo
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Thursday \u2013 <\/strong>Red Lentil Soup with Lemon<\/a>
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Friday \u2013 <\/strong>Lentil and Root Vegetable Soup<\/a>
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The Preparation Shortcuts:<\/h3>\n

1.<\/strong> After dinner on Monday, roast and toss your chicken bones in a pot and make stock for your soups.
\n2.<\/strong> Leftover chicken goes into the fried rice.
\n3.<\/strong> Make extra rice on Tuesday to use for Wednesday’s soup.
\n4.<\/strong> Dice extra sweet potatoes on Wednesday and store in an airtight container in the refrigerator. It will reduce prep time for Friday.\n<\/p><\/blockquote>\n

THE PRIZE<\/font><\/h3>\n

THREE readers will each win a \"\"Smucker’s Orchard’s Finest basket that includes:<\/p>\n