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!
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!!
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!!!
hot dogs from CostCo
leftover Huevos Rancheros
Baked Potato Soup
– 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)
– Crumbled bacon (I used turkey bacon)
– Shredded cheddar cheese
– Green onions (I skipped this ingredient – didn’t have any on hand)
Step 1: Just add potatoes, onion, whole garlic, seasoning and chicken stock to slow cooker.
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!