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    Home / Recipes / Meal Plans

    Meal Plan for Week 48 2020: November 23-27 (Includes Thanksgiving)

    Free Meal Plan for Week 48 2020: Baked Southwestern Spaghetti, Shortcut Baked Swiss Hamburgers, Easy Burrito Casserole, Thanksgiving Dinner, Leftovers - Visit Add Salt & Serve for recipes

    Free Meal Plan for Week 48 2020: Baked Southwestern Spaghetti, Shortcut Baked Swiss Hamburgers, Easy Burrito Casserole, Thanksgiving Dinner, Leftovers

    Week 48 Summary

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.
    • Our Thanksgiving meal plan is a bit scaled back since there will likely be fewer large gatherings. As always, quantities are adjustable, and if you would like to add any additional recipes you can do so with our customizable collections—just register, add the meal plan to your collection, then add or remove recipes as desired before automatically generating a shopping list. Full FAQ here.
    • We always do a very traditional Thanksgiving with basically the same dishes every year. I don't have fancy new dishes to share each year, meaning this Thanksgiving meal plan is very similar to last year's.
    • If you are making more than two acorn squash, it will take much longer for them to cook in the microwave. You may want to cook them ahead of time, then just reheat them before the meal and add the toppings then.

    Day 1

    Baked Southwestern SpaghettiMixed Vegetables

    Day 2

    Shortcut Baked Swiss HamburgersRiceGarlic Roasted Zucchini

    Day 3

    Easy Burrito CasseroleFruit Cocktail

    Day 4 - Thanksgiving Day

    Roasted Turkey

    Baked Orange Cranberry Sauce

    Easy Microwave Acorn Squash
    Mashed Potatoes

    Fresh Green Bean Casserole

    Cornbread Sage and Onion Stuffing
    Pecan Pie

    Day 5

    Leftovers
    Jump to:
    • 🗓️ Day 1
    • 🗓️ Day 2
    • 🗓️ Day 3
    • 🗓️ Thanksgiving
    • 🗓️ Day 5
    • 🧾 Create a shopping list
    • 📌 Pin this meal plan


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    🗓️ Day 1

    • Baked Southwestern Spaghetti
    • Mixed Vegetables
    Clear casserole dish with spaghetti noodles, ground beef, and melted cheese, topped with shredded lettuce and diced tomatoes.

    Baked Southwestern Spaghetti

    Change up your baked spaghetti by giving it a Tex-Mex flavor with green chilies, black olives, and more.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 45 mins
    Total Time 50 mins
    Course Main Dish
    Cuisine Tex-Mex
    Servings 10 servings
    Calories 490

    Ingredients
      

    • 16 ounces spaghetti
    • 1 ½ lbs. ground beef
    • 1 large onion, chopped
    • 26 ounces jar spaghetti sauce
    • 4 ounces can diced green chilies, chopped
    • 2.25 ounces can sliced black olives, drained
    • 10 ounces can diced tomatoes and green chilies, drained
    • 2 cups shredded cheddar cheese
    • Toppings as desired, shredded lettuce, diced tomatoes, sour cream, salsa, hot peppers, etc.
    • Non-stick cooking spray
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    Instructions

    • Preheat oven to 350°F.
    • Cook spaghetti according to package directions.
    • While spaghetti is cooking, brown ground beef. When almost done, add onion and cook until onion is tender.
    • Drain beef and onion mixture and add remaining ingredients except cheese and toppings. Mix thoroughly and cook over medium heat until heated through.
    • When spaghetti is ready, drain and mix with meat mixture.
    • Pour into a 9"x13" pan prepared with non-stick cooking spray and sprinkle with shredded cheese.
    • Bake for 30 minutes.
    • Serve with toppings of your choice.

    Notes

    If you have cooked ground beef and cooked onion in the freezer, skip the steps for cooking those and just thaw and heat.
    Toppings not included in nutritional data.

    Nutrition per serving

    Calories: 490 calCarbohydrates: 52 gProtein: 34 gFat: 16 gSodium: 893 mgFiber: 5 gSugar: 8 g
    Baked Southwestern Spaghetti Permalink
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    🗓️ Day 2

    • Shortcut Baked Swiss Hamburgers
    • Rice
    • Garlic Roasted Zucchini
    Two Baked Swiss Hamburgers on a bed of rice on a plate.

    Shortcut Baked Swiss Hamburgers

    Swiss steak is a slow-cooked beef with a tomato-based gravy. We’ve taken that idea and made Swiss Hamburgers to take advantage of frozen hamburger patties in an easy recipe with a rich, tomato-based sauce.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Course Main Dish
    Cuisine American
    Servings 6 servings
    Calories 270

    Ingredients
      

    • 6 frozen hamburger patties
    • ¼ cup barbecue sauce
    • ¼ cup ketchup
    • 1 tablespoon brown sugar
    • 1 tablespoon lemon juice
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    Instructions

    • Place frozen hamburger patties on an aluminum foil lined cookie sheet.
    • Mix the remaining ingredients and pour over hamburger patties. Cover with foil.
    • Bake at 325°F for 1 hour.

    Nutrition per serving

    Serving: 1 hamburgerCalories: 270 calCarbohydrates: 10 gProtein: 17 gFat: 18 gSodium: 297 mgFiber: 1 gSugar: 8 g
    Shortcut Baked Swiss Hamburgers Permalink
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    roasted garlic zucchini

    Garlic Roasted Zucchini

    These baked zucchini pieces come out perfectly tender but not gooey, and topped with freshly grated Parmesan cheese. Perfect to serve with burgers, chicken, sandwiches, or with kebabs!
    Add to Collection Go to Collections

    Ingredients
     

    • 2 zucchini, give or take depending on size and how many people you are feeding
    • 1 Tbsp. Olive Oil
    • salt and pepper to taste
    • 1 Tbsp. fresh minced rosemary
    • 1 garlic clove, sliced
    • ¼ cup Parmesan cheese, grated

    Notes

    Get the instructions and full recipe at The Gingered Whisk.
    Recipe created by The Gingered Whisk

    🗓️ Day 3

    • Easy Burrito Casserole
    • Fruit Cocktail
    Two burritos topped with melted cheddar cheese on a white plate with a fork.

    Easy Frozen Burrito Casserole

    Dress up frozen burritos with Easy Frozen Burrito Casserole. It goes beyond just making frozen burritos taste better - it will actually become a family favorite!
    4.34 from 39 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 40 mins
    Total Time 45 mins
    Course Main Dish
    Cuisine Tex-Mex, Vegetarian
    Servings 8 burritos
    Calories 359

    Ingredients
      

    • 1 pkg frozen bean burritos, 8 count
    • 10 ounces condensed cream of mushroom soup
    • 5 ounces milk, about ½ soup can
    • 4 ounces can diced green chilies
    • 2 cups shredded cheddar cheese
    • Nonstick cooking spray
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    Instructions

    • Spray a 9 x 13 inch baking dish with nonstick cooking spray. Place frozen burritos in the baking dish.
    • Combine soup, milk, and green chilies, mix well and then pour over the burritos. Top with cheese.
    • Cover with aluminum foil and bake at 375°F for 35-40 minutes or until heated though and cheese is melted.

    Notes

    Substitute any kind of burritos that you think would be good, and feel free to change the flavor of the cream soup (cream of chicken with chicken enchiladas, for example).

    Nutrition per serving

    Serving: 1 burritoCalories: 359 calCarbohydrates: 39 gProtein: 16 gFat: 15 gSodium: 676 mgFiber: 2 gSugar: 1 g
    Easy Frozen Burrito Casserole Permalink
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    🗓️ Day 4

    • Roasted Turkey
    • Baked Orange Cranberry Sauce
    • Easy Microwave Acorn Squash
    • Mashed Potatoes
    • Fresh Green Bean Casserole
    • Cornbread Sage and Onion Stuffing
    • Pecan Pie with Vanilla Ice Cream
    Sliced roasted turkey breast with golden brown skin on a white plate garnished with parsley

    Easy Roast Turkey and Gravy

    Sometimes the best is also the easiest. Slow roasting a turkey seasoned with turkey rub makes a tender and delicious bird for your holiday meal.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Course Main Dish
    Cuisine American
    Servings 12 servings
    Calories 401

    Ingredients
      

    • 12 lb. turkey, fresh or thawed
    • ⅓ cup vegetable oil
    • 4 Tbsp. turkey rub
    • 1 extra large cooking bag, such as Reynold's cooking bags for turkeys

    Gravy

    • ½ cup water
    • 2 Tbsp. flour
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    Instructions

    Turkey:

    • These instructions are for cooking the turkey in the oven with a roaster that has a lid, or in an electric roaster. For alternate instructions, see the notes below.
    • Remove the giblets (if any) or other contents of the cavity. rinse and dry the turkey.
    • Rub the skin all over with the oil.
    • Sprinkle the turkey rub all over the turkey, rubbing it in if necessary.
    • Follow the time and temperature recommendations that came with your turkey. Generally, you can count on cooking an unstuffed turkey for 15 minutes per pound at 325ºF. Stuffed turkeys take slightly longer; about 18 minutes per pound at the same temperature (do not stuff a turkey larger than 24 lbs. for safety reasons). Always use internal temperature to determine doneness—the turkey is done when it reaches an all over internal temperature of 165ºF (revised down from 180ºF, which some people still prefer as the safest temperature).
    • When done, remove the turkey from the roasting pan and let it sit for about 20 minutes before carving.

    Gravy:

    • When the turkey is done, transfer the drippings from the baking bag or pan to a saucepan through a strainer.
    • If your turkey came with a gravy packet, use it with the drippings from the turkey according to the packet instructions.
    • If it did not come with a gravy packet, combine ½ cup warm water and 2 Tbsp. flour in a glass jar with a tight-fitting lid. Tighten the lid and shake vigorously until the flour is dissolved. Add to drippings.
    • Heat the drippings, stirring frequently, until gravy is thickened. If you need to stretch your gravy, add all or part of a can of chicken broth.
    • Pour the gravy through a strainer into a gravy boat to remove any lumps.

    Notes

    You can use a purchased turkey rub, or try a homemade one. Spruce Eats has a nice collection of turkey rub recipes.
    I don’t use a 12 lb. turkey; as beautiful as a large roasted turkey is, much of it goes to waste in my house. I use 2 turkey breasts instead of 1 whole turkey because my family prefers white meat.
    Crockpot: If using turkey breasts and they are small enough (and presentation isn't important), they can be cooked in a crockpot. This makes the most tender and juicy turkey, and it frees up your oven for other dishes. Times should be approximately the same for turkeys cooked in the crockpot, but know that a turkey cooked in the crockpot is not going to make a centerpiece turkey. It will be so tender that the meat will fall off of the bone and you will be lucky to get it out of the crockpot in one piece.
    Oven without a Roaster: If you need to roast your turkey in the oven and do not have a roasting pan with a lid, use a cooking bag according to the bag instructions, which will keep the meat very moist. I use the Reynold’s Turkey Size cooking bags.
    Grilling & Smoking: https://hgic.clemson.edu/hot-topic/cooking-the-holiday-turkey/
    Safe Handling: https://hgic.clemson.edu/factsheet/safe-handling-of-poultry/
    Questions: If you have any questions about safe handling of your turkey you may contact the USDA Meat and Poultry Hotline at (888) 674-6854 M-F from 10am-4pm EST.

    Nutrition per serving

    Calories: 401 calCarbohydrates: 1.81 gProtein: 52.52 gFat: 19.79 gSodium: 271.8 mgFiber: 0.53 gSugar: 0.17 g
    Easy Roast Turkey and Gravy Permalink
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    Baked cranberry sauce with bits of orange and coconut

    Baked Orange Cranberry Sauce

    Orange marmalade gives cranberry sauce a delicious citrus twist.
    5 from 1 vote
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    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Sauce
    Cuisine American
    Servings 10 servings
    Calories 233

    Ingredients
      

    • 1 lb. fresh cranberries, rinsed
    • 1 cup coconut flakes
    • 1 cup orange marmalade
    • 1 cup sugar
    • ½ cup water
    • Nonstick cooking spray
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    Instructions

    • Combine all ingredients in a large bowl.
    • Spray a 2 qt casserole dish with nonstick cooking spray and pour mixture into casserole dish.
    • Bake at 350 degrees for 30 minutes or until cranberries are tender.
    • Serve warm or chilled.

    Nutrition per serving

    Calories: 233 calCarbohydrates: 48.76 gProtein: 0.86 gFat: 5.54 gSodium: 22.8 mgFiber: 3.7 gSugar: 41.62 g
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    Candied acorn squash with a spoon

    Easy 15 Minute Microwave Acorn Squash

    Microwave acorn squash is a delicious side dish that says fall with every bite, and it is ready in just 15 minutes. This microwave recipe with cinnamon-sugar butter is an easy side dish.
    4.41 from 27 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 2 servings
    Calories 140

    Ingredients
      

    • 1 acorn squash
    • 2 teaspoons brown sugar or honey
    • dash of cinnamon and/or nutmeg
    • 2 teaspoon butter
    • dash of salt
    • 2 tablespoons water, for steaming
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    Instructions

    • Wash acorn squash, cut in half lengthwise; scrape out seeds.
    • Place cut side down into a glass baking dish containing 2 tablespoons water.
    • Cook in microwave until squash is tender, about 6 minutes. (Cooking time depends on your microwave strength and the number of squash you are cooking; this recipe was tested using one squash—two halves—in a 1600 watt microwave.)
    • Remove from microwave, turn squash right side up in same dish.
    • Into each hollow, place butter, brown sugar, cinnamon, and salt. Cook in microwave until butter mixture is bubbly, about 2-4 minutes. Serve hot.
    • Cook in microwave until butter mixture is bubbly. Serve hot.

    Video

    Notes

    One squash makes enough for two people, so just adjust the number of squash to be half the number of servings you want.
    Oven instructions: You can make roasted or baked squash in the oven if you prefer—skip the steaming step and put it face down on a baking sheet with shallow sides, and cook it in a preheated  375ºF oven for about 30-40 minutes (or until the insides are tender when pricked with a fork) Remove and turn skin side down and fill the hollow with the butter, sugar, and cinnamon. Cook until butter is melted and bubbling, about 15 more minutes.

    Nutrition per serving

    Serving: 0.5 squashCalories: 140 calCarbohydrates: 27 gProtein: 2 gFat: 4 gSodium: 43 mgFiber: 3 gSugar: 5 g
    Easy 15 Minute Microwave Acorn Squash Permalink
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    Glass dish with mashed potatoes topped with butter and paprika

    Homemade Mashed Potatoes

    Whether you prefer creamy potatoes or potatoes with some body to them, homemade mashed potatoes are worth the effort.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Side Dish
    Cuisine American
    Servings 10 servings
    Calories 193

    Ingredients
      

    • 5 lbs. potatoes, cleaned and peeled (see note below)
    • 6 tablespoon butter, divided
    • ¼ cup skim milk, or more as needed
    • salt to taste
    • pepper to taste
    • paprika, for garnish
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    Instructions

    • Place potatoes in a large pot and cover with water. Boil until potatoes are fork tender; drain and return to pot.
    • Add 4 Tbsp. butter, salt, and pepper to pot and mix; adding enough milk while mixing to reach desired consistency.
    • Transfer mashed potatoes to a serving bowl, top with 2 Tbsp. butter, and garnish with paprika.

    Notes

    Russet potatoes are a good choice for mashed potatoes, but if you prefer to not peel your potatoes, Yukon Gold is perfect for mashing with the skin on.
    If you need to speed up the cooking process, try chopping your potatoes before boiling.

    Nutrition per serving

    Calories: 193 calCarbohydrates: 28.52 gProtein: 6.11 gFat: 7.04 gSodium: 434.05 mgFiber: 5.67 gSugar: 0.32 g
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    Fresh Green Bean Casserole in a skillet

    Fresh Green Bean Casserole

    Green Bean Casserole is a staple at Thanksgiving tables all over the south—its creamy sauce and crunchy fried onions are a comforting reminder of home and holiday, and Fresh Green Bean Casserole keeps the tradition alive in this updated version with fresh and rich flavors, better texture, and brighter color.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Side Dish
    Cuisine American
    Servings 8 servings
    Calories 225

    Ingredients
      

    • 24 ounces fresh or frozen long slender green beans, blanched or lightly steamed
    • 8 ounces mushrooms, sliced
    • 1 onion, chopped
    • 1 clove garlic, minced
    • 1 ½ cups French fried onions
    • 1 tablespoon butter
    • 1 cup heavy whipping cream
    • 1 tablespoon flour
    • 1 teaspoon salt, or to taste
    • 1 teaspoon pepper, or to taste
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    Instructions

    • Start by sautéing the sliced mushrooms in butter with a chopped onion and a minced garlic clove in an oven-proof skillet. (If you don't have an oven-proof skillet, you can use a regular skillet and transfer to a baking dish before adding the French fried onion topping.) When they are tender and starting to brown, add a tablespoon of flour and mix well.
    • Heat for about one minute, stirring gently, then add the heavy cream. Stir gently and add salt and pepper to taste. Simmer over medium heat, stirring frequently, until sauce starts to thicken.
    • Add the steamed or blanched green beans and mix well.
    • Top with French fried onions and bake for 20-25 minutes at 350ºF or until heated through and the onions start to brown.

    Notes

    Trim the green beans if necessary—even some trimmed green beans still have a few stems that were missed.
    Be sure not to overcook the green beans when blanching or steaming. they should be just pliable but not limp.
    Gluten-free version. If you're gluten-free and missing one of your favorite holiday dishes, you'll be thrilled to learn that you can purchase gluten-free fried onions from Amazon (affiliate link) or from stores such as Sprouts or Whole Food. You can also make your own at home.
    A cornstarch slurry can be used to thicken the sauce instead of flour if you need to keep this dish gluten-free. For this substitution, omit the flour. After adding the heavy cream, mix a slurry of 1 tablespoon cornstarch and 1-½ tablespoons of cool water. Add the cornstarch mixture to the dish and simmer until sauce thickens. 

    Nutrition per serving

    Calories: 225 calCarbohydrates: 15 gProtein: 3 gFat: 18 gSodium: 358 mgFiber: 3 gSugar: 4 g
    Fresh Green Bean Casserole Permalink
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    White baking dish with baked cornbread stuffing

    Cornbread Sage and Onion Stuffing

    In this yummy dressing recipe from Culinary Ginger, delicious cornbread is mixed with fresh sage, onion and celery, moistened with stock then baked to achieve a crispy crunchy top.
    Add to Collection Go to Collections

    Ingredients
     

    • 4 tablespoons butter, unsalted
    • 8 ounces yellow onion, chopped
    • 4 celery stalks, chopped small
    • 1 ¼ cups chicken or vegetable stock
    • 2 tablespoons fresh sage, chopped
    • 6 cups cornbread, broken into large pieces
    • Salt

    Notes

    Thanks to Janette of Culinary Ginger for allowing me to feature this recipe and include the ingredients so they can be added to your shopping list. Grab the instructions at her site.
    Recipe created by Culinary Ginger
    Homemade pecan pie topped with a scoop of vanilla ice cream

    Pecan Pie with Vanilla Ice Cream

    This traditional pecan pie is full of rich, syrupy pecans in a flaky homemade crust. It’s perfect right out of the oven or topped with vanilla ice cream.
    No ratings yet
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Dessert
    Cuisine American
    Servings 8 servings
    Calories 911

    Ingredients
      

    • 3 eggs
    • ¾ cup sugar
    • ¾ cup white corn syrup
    • ⅛ teaspoon salt
    • ¼ cup butter, melted
    • 1 teaspoon vanilla extract
    • 1 cup pecans, chopped
    • 1 uncooked pie crust
    • ½ gallon vanilla ice cream
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    Instructions

    • Preheat oven to 400°F.
    • In a medium size bowl, beat eggs thoroughly; add sugar, syrup and salt; mix well.
    • Add butter and vanilla; stir until thoroughly blended.
    • Place pecans on bottom of pie shell.
    • Pour egg mixture over nuts.
    • Bake for 10 minutes.
    • Reduce heat to 300°F and cook for 35 minutes.
    • Serve with vanilla ice cream.

    Nutrition per serving

    Calories: 911 calCarbohydrates: 111 gProtein: 13 gFat: 48 gSodium: 407 mgFiber: 3 gSugar: 94 g
    Pecan Pie with Vanilla Ice Cream Permalink
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    🗓️ Day 5

    • Leftovers

    🧾 Create a shopping list

    Note that any recipe scaling from the recipes above does not carry over to the starting point for the grocery list, so you will need to make those same serving adjustments below after you click the Shopping List button. To print the notes for each day, after clicking the Shopping List button, click Print Collection.

    📌 Pin this meal plan

    Free Meal Plan for Week 48 2020: Baked Southwestern Spaghetti, Shortcut Baked Swiss Hamburgers, Easy Burrito Casserole, Thanksgiving Dinner, Leftovers - Visit Add Salt & Serve for recipes

    Free Meal Plan for Week 48 2020: Baked Southwestern Spaghetti, Shortcut Baked Swiss Hamburgers, Easy Burrito Casserole, Thanksgiving Dinner, Leftovers - Visit Add Salt & Serve for recipes
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    Posted November 12, 2020 by Mary Ann
    Updated: Nov 12, 2020 Filed Under: Meal Plans

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