Menu Monday

This week, I actually made it to the grocery store on Sunday (a lot of times, this gets put off until Monday or Tuesday after work) and planned several good meals, so I thought I'd share. Here's what's in the lineup in our kitchen this week!

Sunday: Crockpot chili with cornbread. It was delicious (so delicious that I forgot to take a picture!) and well worth the heartburn it gave me!

Monday: Chicken tetrazzini with oven roasted broccoli. I am not the biggest fan of chicken (I know, I'm odd), but Michael loves chicken and pasta, so I try to throw in some chicken into the rotation every once in a while.

Tuesday: Amy's Organic Pizza with salad. Has anyone else tried these? They are delicious and we seem to eat one at least once per week. I usually sprinkle on a little extra goat cheese for good measure.

Wednesday: Dinner out.

Thursday: Crockpot Potato Soup with salad. I made this a couple of months ago and it was a big hit, so it's making a repeat appearance. This gal gave me the recipe. It's supposed to get chilly on Thursday so I thought it would be a good meal to warm us up. Here's the recipe:

Crockpot Potato Soup Ingredients: 1 30oz. bag of frozen, shredded hashbrowns 3 14oz. cans of chicken broth 1 can of cream of chicken soup 1 medium onion, diced 1 medium carrot, shredded 2 cloves minced garlic 1 tsp. kosher salt 2 tsp. ground pepper 2 tbsp. Hidden Valley Ranch mix 1 pkg. cream cheese Directions: Combine all ingredients except for the cream cheese in a crockpot, stir to combine and cook on low for 6-8 hours. One hour before you're ready to serve, cut the cream cheese into smaller squares (about 1 inch pieces), add to crockpot and crank the heat up to high for the last hour (until the cream cheese melts). Top with shredded cheddar, crumbled bacon, diced green onions or sour cream.

On that note, I'm off to clean up the kitchen and then relax with Michael. Good night!