Menu for week of September 26th

Monday: Chicken Shepherd's Pie, Roasted Asparagus, Biscuits

Tuesday: Scalloped Potatoes and Ham, leftover Asparagus and Biscuits

Wednesday: Chicken and Wild Rice Casserole, Green Beans, Sister Schubert Rolls, Sweet Potato Cream Cheese Pie

Sweet Potato Cream Cheese Pie

8 ounces regular or light cream cheese, softened
1 cup mashed sweet potato
1/2 cup light brown sugar
1/4 cup granulated sugar
1 tablespoon flour
1/2 teaspoon ground cinnamon
dash ground nutmeg
dash ground ginger
dash salt
3 large eggs
1 teaspoon vanilla
1 prepared "deep dish" graham cracker pie crust, homemade or purchased

Preparation:
Heat oven to 350°.

Combine cream cheese, mashed sweet potato, and sugars until smooth. Blend in flour, cinnamon, nutmeg, ginger, and salt. Beat in eggs and vanilla just until blended. Pour the mixture into the pie crust.

Bake 40 minutes or until center is almost set, but still a little wobbly. Cool on a rack. Refrigerate for at least 4 hours, or overnight to chill thoroughly. Store leftover cheesecake in refrigerator. Top each serving with with whipped cream.

Thursday: Turkey Burgers, Oven Fried Potato Wedges

Friday: Nacho-Style Chicken and Noodles, Salad

Nacho-Style Chicken & Noodles

1 T. vegetable oil
1 lb. skinless, boneless chicken breasts cut into thin strips
1 1/4 c. milk
1 can cream of chicken soup
2 cups shredded taco cheese
1 can diced green chilies
1 small can sliced black olives (I'm omitting these)
1 package wide egg noodles

In large sauce pan over medium heat oil then add chicken. Cook 5 minutes. Stir in milk and soup. Heat just to boiling. Reduce heat and stir in 1 1/2 cups cheese, olives and chilies. Stir until cheese melts. Cook noodles separate. Toss noodles and sauce. Sprinkle with remaining cheese.

Saturday: Spaghetti, Salad, Homemade Garlic Bread Sticks, Nutella Smores

Sunday: Hazel's Chicken Casserole, Fried Okra, Corn on the Cob, Sister Schubert Rolls

That's my plan. Thanks for visiting!

Pam