Pumpkin Pie in a Mug
In a saucepan on the stove over medium heat, combine equal parts pumpkin puree and milk. You could sub almond- or soy- or hemp-milk, but I just used regular 2%. Either home-made or from-a-can pumpkin puree is fine, just don't get the "pumpkin pie mix."
For every cup of milk, add a pinch of each ginger, allspice, and nutmeg, plus a 1/8 tsp cinnamon. Otherwise, used 1/4 tsp pumpkin pie spice.
Stir in brown sugar to taste and adjust seasonings. I used about 1/2 tsp sugar per cup of milk.
Serve in a mug with optional whipped cream and/or graham crackers.
Wednesday- Cream of broccoli soup, buns.
Thursday- Taco salad, without the tortilla shell. Or Mexican Pile-Up, without the chips. You get the idea: ground beef, re-fried beans, cilantro-lime rice, lettuce, tomato, cheese, salsa, sour cream, piled on a plate.
Friday- Eggplant burgers. I found a recipe in the Weelicious lunch cookbook. It looks good. I'm trying it.
Saturday- The last Christmas Party of the season! I'm bringing a shredded beet and carrot salad.
Sunday- Cabbage and mushroom stir-fry, brown rice.
Monday- BBQ ribs, roasted cauliflower, baked potatoes, and microwaved frozen peas.
Tuesday- Pasta with mushroom white wine sauce, carrot sticks.