So today we are going out to eat mid-way between lunch and dinner, since the restaurant we want to go to is slowest at that time. This is the only meal out we are planning for during the next two weeks. I figure with Thanksgiving next week there will be plenty of leftovers. I have a bunch of divided containers that will be perfect for freezer TV dinners of leftover turkey, mashed potatoes and gravy, and stuffing. Then just pop one out, cook it, add a salad or other green veggie, and you're set for a future dinner.

With the leftover turkey I will also make turkey enchiladas, turkey pot pies, and turkey vegetable noodle soup, some to be frozen, some to be eaten. I will make quesadillas at least one night.

DH's work gave him a $40 gift card to Safeway for Thanksgiving so our turkey will be free. I am going to get the biggest organic free range one I can find for that amount. I don't generally like going to Safeway as it is a 30 minute drive away. I am hoping to have enough leftover for two bags of Great Horn Valley bread for my simple stuffing. If not, I'll make a couple loaves of homemade bread myself on Tuesday. I just have to download the manual to the bread machine my mother gave me when mine went kaput.

DH's family should provide the potatoes, sweet potatoes, milk, butter, pumpkin bread, pies, salad, green vegetable, and not green vegetable (probably corn). I will make one chocolate pie myself so my son can have something he's not allergic, too. I just need to find the right kind of graham crackers for the crust and TJ's chocolate pudding mix. There will probably also be apple (he's allergic to apples), pumpkin (he's allergic to cloves), and lemon meringue (usually a store bought one so usually has yellow #5). I may try my hand at a key-lime this year if I find the right kind of graham crackers.