Monday: Lasagna Soup – I had this at a friend’s the other day, and it was so good. Then, as I looked at the nutritional information, I surmised the reason why: look at all that fat! So, I’ll use 1 sausage rather than a pound (we very rarely eat sausage anyway, so I prefer it more as a condiment than a main meal feature).
Probably bread machine bread as well.
Tuesday: Spicy Potato Casserole – from an Amish Cook column in our newspaper; my daughter loves it.
1.5 lb browned ground beef
1 pkg taco seasoning
1 small onion, diced
8 medium potatoes, boiled and shredded (or use a bag of hashbrowns)
4 T butter, melted
2 cups shredded cheese
1 t. salt
1 pint sour cream
1 can cream of mushroom soup
1 soup can milk
2.5 cups crushed corn chips
Combine ground beef, taco seasoning and onion. Put mixture in bottom of 9 x 13 dish. Mix potatoes with butter, cheese, salt, sour cream and soup. Mix with milk. Spoon over hamburger mixture. Top with remaining chips. Bake 45 minutes at 350.
Wednesday: Foil Packet Chicken – the kids love this, and I like the way each packet can be individualized according to what that person likes.
Thursday: Roasted Chicken and Vegetables – a family favorite. The house smells great when this is baking!
Cut up a couple of chicken breasts, a couple of carrots, a couple of potatoes – put in a roasting pan, then top with 1/3 c. olive oil and a packet (actually I use 1/2 packet) of dry onion soup mix. Bake 45 minutes at 450.
Friday: Bean Bag Soup – I just buy a bag of this in the store (by dried beans). It’s easy and good, especially with homemade bread.