This week, with the few days I have before my trip to Salt Lake City, I’m going to try and get a few Thanksgiving recipes made ahead of time and frozen. At least that’s my goal. I think it’s time to talk with my husband again about cleaning up that second refrigerator and freezer we have so we can have extra room to store the extra meals I’m making.
But in the mean time, here is what my orginal menu plan is for the week:
Tuesday: Baked Potato Chowder
Wednesday: Harvest Pumpkin and Black Bean Soup
Thursday: Creamy Chicken and Rice Casserole Pie
Friday: Pizza Night
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