November 11-17 menu planning

• Sunday
  Pork roast
  Pan roasted potatoes and carrots
  Spinach salad
  Oatmeal and apple cookies
• Monday
  Hot pork and gravy sandwiches
  Mashed potatoes
  Slice tomatoes
• Tuesday
  Vegetable soup using rest of leftover pork
  French bread
• Wednesday
  French bread pizza
  Green salad
• Thursday
  Canned salmon (instead of tuna) casserole with veggies
  Green salad
• Friday
  Squash bisque
  Crackers
  Green salad
• Saturday
  Leftover salmon casserole
  Leftover squash bisque
  
  

Squash bisque:
3 Tbsp butter or oil
1 small carrot grated
2 medium potatoes, peeled and cubed
2 acorn squash, peeled and cubed
6 cups chicken stock
1 cup milk
salt and pepper

In frying pan, melt butter or add oil; saute carrot until tender, about 5 minutes. Add carrots, potatoes, squash and chicken stock to your slow cooker and cover. Cook over low at least 3 hours, but may be all day if needed. Puree about 1.5 cups per time in the blender or run through a ricer. Add back into a large saucepan. Add the milk and salt and pepper to taste. Heat on medium heat until hot and ready to serve.

For flavor variations: add 1 apple to the squash and potatoes, then a dash or two of cinnamon to the seasonings.
Add a dash of curry or garlic to the seasoning