Menu Planning Monday: Week of 10/3

My husband is in his last semester of college – yay!!! Last week, he was coming home after 7pm or 8pm each night so we were eating pretty late. This week it’s reversed. Many night we won’t even eat together. He’s in/is helping with 3 different shows at the University (his major is Theater Culture and Society). So this week’s menu plan might look a little weird – at least it does to me!

Baked Potato Soup

Dinners:

Monday: leftovers

Tuesday: homemade pizza (I know, it’s been on the plan for weeks, but hasn’t been made yet. Red, Yellow, and Green Peppers are on sale this week!!!)

Wednesday: Dinner at the Morsches’. (This is a weekly International Students’ Ministry we are involved in.) I am bringing Baked Potato Soup (source, but I typed recipe below)- amazingly simple and delicious!!

Thursday: leftovers

Friday: not sure – this day will be a “play it by ear”

Saturday: Anniversary weekend!!! We are going out for dinners, but making sandwiches for lunch.

Sunday: Still Anniversary weekend!!!

Lunches:

sandwiches

leftovers

hot dogs from CostCo

Breakfasts:

leftover Huevos Rancheros

cereal with homemade granola

yogurt parfait

Homemade Whole Wheat Berry Waffles

Baked Potato Soup

Ingredients:

- 5 lbs. potatoes washed but not peeled, diced into 1/2 inch cubes
- 1 medium to large yellow onion, diced
- 10 cloves of garlic (I only used 6-7) WHOLE – if you put them in chopped your house will REAK of garlic!
- 8 cups chicken stock
- 16 oz. cream cheese
- 1 Tbl. seasoned salf or all-purpose seasoning (I used Mrs. Dash)

Garnishes:

- Crumbled bacon (I used turkey bacon)
- Shredded cheddar cheese
- Green onions (I skipped this ingredient – didn’t have any on hand)

Directions:

Step 1: Just add potatoes, onion, whole garlic, seasoning and chicken stock to slow cooker.

step 1 minus the chicken stock

Step 2: Cook on high for 6 hours or low for 10 hours. Perfect recipe when you have to be gone from the house for a long time!!

Step 3: Remove the garlic cloves and chop up. Return to crock pot. Stir in the cream cheese and allow to melt. Stir every once and awhile for 10-15 minutes or until soup is well blended.

Step 4: Top with your choice of garnishes and serve!