To save money, I am basing all my meals this week on a 18 pound turkey I am cooking. I got it on sale after Thanksgiving and should be able to stretch one turkey for meals all week. We will also have turkey sandwiches for lunches and turkey omelets for breakfasts this week. Any leftovers after this week I will freeze.
Monday- Roasted Turkey , home-made stuffing (mine is gluten free), sweet potato casserole, homemade cranberry sauce, steamed green beans, salad
Tuesday- Turkey Soup made with turkey broth, chopped turkey, leftover green beans, carrots, onions, celery, spinach, corn, eggs, and seasoned with turmeric, curry, cayenne pepper, sea salt, garlic, and my herb blend (recipe to come)
Wednesday- Grilled Turkey and gouda paninnis, salad and leftover soup
Thursday- Regular leftovers- Turkey, stuffing, cranberry sauce, sweet potatoes
Friday-Grilled salmon, brown rice pilaf, steamed asparagus, salad
Saturday-turkey casserole with turkey, brown rice, cream of mushroom soup, and vegetables
Sunday- Brunch in the morning and leftovers for dinner
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