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Wednesday- Baked potatoes, baked sweet potatoes, fennel-celery salad with lemon vinaigrette.
Thursday- HAPPY THANKSGIVING! My contribution to the meal is a roasted pineapple, cranberry, and cilantro salad; cornbread; and acorn squash with roasted garlic.
Friday- Homemade chicken noodle soup with lots of veggies. Bread.
Saturday- Sweet and sour cabbage, any leftovers from Thanksgiving or grilled chicken and egg noodles if there aren’t any.
Sunday- Feta cheese strata or quiche.
Monday- Pasta with broccoli pesto.
Tuesday- Roasted cauliflower, rice with herbs, frozen peas.