Menu Monday

Well, we sorta already fell off the menu wagon since we decided that we were both too tired to cook last night. We had our annual chili cook-off at church which C was in charge of. Needless to say, he was beat!! So, we're doing a few minor adjustments!!



Monday - Indian

Tuesday - Tamales (homemade by the mother of one my students!!)

Wednesday - Tacos @ church

Thursday - Chicken Potato Casserole

Friday - Dinner out

Saturday - Dinner out

As you can see, we have some guests coming in from out of town. A good friend of ours from college and her fiance are coming into town. His daughter lives up here so we're all going to the zoo on Saturday. We are so excited since K is doing such a great job identifying and mimicking the animals. We are then going to have some adult time Sat night and go to a wine and cheese party that a friend is hosting. Don't know if we will make church!!

Got a new recipe to try this week. C did some searching on-line and found some new things to try. Our beloved freezer supply is running low so we want to fill it back up. I usually bake like crazy for a week but it is super expensive all at once. We have decided that it might be easier to try a new recipe a week and also make a family fav and freeze it.

Note: I accidentally bought cream of mushroom soup. Also, I decided to use crunched up goldfish instead of chips. We have goldfish on hand!!
Ingredients:
10 oz. can condensed reduced fat and sodium cream of chicken soup
1 cup sour cream
1/4 cup milk
2 cups cubed cooked chicken
1-1/4 cups shredded Cheddar cheese
3-1/2 cups frozen hash brown potatoes, thawed
1-1/2 cups frozen peppers and onions, thawed
1-1/4 cups shredded Cheddar cheese
1-1/2 cups crushed potato chips
Preparation:
Preheat oven to 350 degrees. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.
Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and potato chips.
Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving. 8 servings
To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips. Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubbly. Then top with crushed potato chips and bake 5-10 minutes longer.