Menu Plan, Pre-Primal / Paleo Thanksgiving Leftovers Edition

I had a sort of a wacky idea tonight. We're heading to a relatives' house for Thanksgiving dinner later this month, so I'm not anticipating a lot of leftover turkey (or any leftovers, really) coming out of that evening. But turkey is so CHEAP right now; $0.47/lb. at Giant! And why is it precisely that folks don't make turkey more often? Burnout! They're always trying to do it on a day when they have 100 other dishes to cover as well. So I'm thinking of trying to thaw and roast a frozen turkey from Giant, and then putting the cooked leftovers in the freezer for future use in soups.

One other wacky idea: I'm going to bake a whole bunch of sweet potatoes, mash'em, and freeze the leftovers in portions.

Monday:
Breakfast - Pumpkin custards
Lunch - Caprese salad - rBGH-free mozzarella, tomatoes, fresh basil, salt, pepper, olive oil, on top of greens, with a bit of liverwurst
Dinner - Bacon zucchini quiche, salad

Tuesday:
Breakfast - Fried eggs, bananas for the girls
Lunch - Apple slices with almond butter, leftover quiche
Dinner - Slow cooked pork roast with carrots, leeks, potatoes

Wednesday:
Breakfast - Blueberries (on sale at Giant!) with whole fat yoghurt
Lunch - Lunch at preschool with my daughter for a "Thanksgiving Feast"
Dinner - Leftover pork roast; baked/mashed sweet potatoes

Thursday:
Breakfast - Cheesy scrambled eggs
Lunch - Bananamandeln smoothies
Dinner - Shrimp and asparagus over spaghetti squash with a white wine reduction

Friday:
Breakfast - Mixed berries, cottage cheese
Lunch - Packed to eat with a friend; boiled eggs, apples, nuts, raisins, etc.
Dinner - Roast turkey, wasabi asparagus (on sale this week at Giant for $1.99/lb.!)

Preschool Lunch Ideas:
Lunchbox #27: Pumpkin custard, liverwurst, quiche
Lunchbox #28: Blueberries, wasabi asparagus spears, slices of Kerrygold cheese, apple slices with almond butter