With Thanksgiving this week our menu was kept simple and easy. I find a package of wild salmon for under $5 and it covers a number of meals. We have it twice this week on the menu. Once hot and the other meal as a salad. You can broil the salmon for both meals and just serve it on a bed of lettuce for the salad or cook the salmon  on Sunday for both meals and just flake it into the salad on Tuesday. There are a number of hot dishes one can create with leftovers. We will be posting one here this week.

SUNDAY
Brunch fried eggs and bacon, toast w/ jam, orange juice
Dinner Broiled salmon, boiled potatoes with dill, frozen vegetable, fresh or canned fruit

MONDAY
Breakfast Cereal hot or cold, orange juice
Lunch PB&J sandwich, carrot sticks
Dinner  Minestrone soup, fresh  or canned fruit

TUESDAY
Breakfast Cereal hot or cold, orange juice
Lunch Minestrone soup, fresh or canned fruit
Dinner Salmon salad

WEDNESDAY
Breakfast cereal hot or cold, orange juice
Lunch egg salad sandwich, fruit
Dinner baked pasta, salad greens, fresh or canned fruit

THURSDAY
Brunch Quiche, sweet rolls, juice, fresh fruit
Dinner   see our Thanksgiving Dinner for 10

FRIDAY
Breakfast cereal hot or cold, orange juice
Lunch turkey sandwich, fresh or canned fruit
Dinner chili

SATURDAY
Brunch Breakfast hash, orange juice
Dinner left over hot dish, fresh or canned fruit

SHOPPING LIST

frozen salmon fillets, hamburger or ground turkey, cans of whole tomatoes, shredded mozzarella cheese, can of white beans, chili beans, celery, cabbage, carrot sticks, bacon, eggs, cereal (hot or cold), head of lettuce, pasta, bread, orange juice, milk, fresh fruit