Menu for week of October 3rd

Monday: Ham and Potato Scallop, Roasted Asparagus

Ham and Scalloped Potatoes

2 lbs ham - chopped into bite sized chunks
6 medium potatoes - peeled and thinly sliced
2 medium onions - peeled and chopped
1 can cream of mushroom soup
2 cups shredded Colby cheese

Combine ham with potatoes and onions and place in the bottom of your slow cooker. Pour cream of mushroom soup over the top. Cover and cook on low for 6 to 8 hours. About an hour before serving stir in cheese.

Tuesday: Wild Rice Chicken (putting one in the freezer for another time), Green Beans, Rolls

Wednesday: Smokey BBQ Chicken Pizza, Salad

Thursday: Pigs in Blankets (healthy hotdogs), Oven Fried Potato Wedges, Crumbly Apple Pie

Oven Fried Potato Wedges

6 large potatoes
2 T oil
½ to 1 t. seasoned salt
¼ to ½ t. garlic powder
½ t. paprika
¼ t. pepper

Scrub potatoes well and cut lengthwise into wedges. Put oil and seasonings in large plastic food storage bag. Add potato wedges, close bag tightly and squeeze bag around until all potato surfaces are coated. Spray 2 large baking sheets with Pam Arrange potato wedges on sheets in a single layer. Bake at 400 degrees for 20-30 minutes until tender.


Friday: Spaghetti Casserole (putting one in the freezer for another time), Salad, Garlic Bread sticks

Saturday: Pinto Beans, Greens, Fried Taters, Ham Cornbread Casserole (freezing leftovers)

Sunday: Chicken Fried Chops (crock pot), Mashed Potatoes, Green Veggie, Rolls or leftover breadsticks

That's my plan. Go to Organized Junkie to read many menu plans.

Pam