Menu Plan for the Week of November 18th

The colors of fall have mostly come and gone here, but I have some pictures to remind me of the gorgeous colors God displays in creation.

Breakfast Options:
(Any combination of the following)
French toast
Cereal
Fruit
Waffles
Toast
Eggs
Oatmeal
Poptarts
Egg whites and spinach (hubby’s choice)
Pancakes
English muffins
Muffins
Baked oatmeal
Breakfast cookies
Quiche
Cinnamon rolls

Lunch Options:
(We like to add fruit and/or carrots to any of these “entrees”)
Pasta (my kids love it)
Ravioli
Macaroni and cheese
Vegetarian corn dogs
Vegetarian hamburgers
Hot dogs
Chicken, turkey or ham sandwiches
Graham crackers and milk
English muffins
Peanut butter and fluff sandwiches
Whole wheat toast
Soup
Yogurt or cheese sticks, crackers
Leftovers from dinner

Dinner:

I will be making Thanksgiving dinner this year for the first time in several years, to share with some extended family coming in from New England. We are having turkey, ham, stuffing, gravy, mashed potatoes, string beans, light rolls, cranberry sauce, and a choice of chocolate freezer pie, raspberry pie or pumpkin pie, and hopefully plenty of leftovers for the days following Thanksgiving. I have included some brunch type dishes for our company as well.

Thanksgiving leftovers
Turkey breast, mashed potatoes, string beans and bacon cheeseburger puffs

Beef roast, hashbrown potatoes and broccoli
Grocery list: Beef roast, carrots, onion, garlic, celery, garlic powder,
Worcestershire sauce, bbq sauce, hashbrown potatoes and broccoli

Crockpot Pumpkin Chili
Grocery list: Ground beef, onion, chili beans, chili sauce, tomato sauce, pumpkin, beef broth, pumpkin pie spice and chili powder