Menu Plan Monday- Use those Potatoes!

Hey girls!! We are just coming off a lovely week at the lake and I came back to a HUGE bag of potatoes that need to be used! If you have read this blog, even one time, you know I hate to waste ANYTHING!!! So I rolled up my sleeves and planned a menu that would use every last little potato and be delish at the same time! The potato soup is perfect in trying to have one meatless meal a week and I can freeze half of it to give a friend after her baby comes! Check out the potato recipes at the bottom! Happy eating Y'all......

Monday: Cheddar potato soup, cheddar biscuits, tossed salad with cherry tomatoes

Tuesday: Chicken kabobs w/ potatoes, peppers, mushrooms and onions, corn on the cob,

spinach salad

Wednesday: Leftovers- If its not movin, you can eat it...but mama is NOT cookin!

Thursday: BBQ pork chops, skinny scalloped potatoes, peas

Friday: Pizza Night!

Saturday: Baked penne pasta, garlic bread, green beans

Sunday: Marinated steak, rosemary potatoes, roasted peppers, salad

Cheddar potato soup

1 large onion, chopped
3/4 cup chopped celery
1/4 cup butter
5 cups cubed peeled potatoes
3 cups water
3 cups milk, divided
4 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
4 cups (16 ounces) shredded cheddar cheese

In a large soup kettle, saute onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.

Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and bacon; stir until cheese is melted.

Skinny Scalloped Potato's

1 tablespoon olive oil
1 1/2 cups Chicken Broth
1 cup low-fat (1%) milk
2 1/2 tablespoons flour
1/2 teaspoon basil
2 pounds potatoes, peeled
1/2 cup shredded low-fat cheese of choice

Preheat oven to 375 degrees F. Rub oil over 9x13-inch baking dish.

Thoroughly mix broth, milk, flour and basil together in saucepan; cook over medium-low heat 3 to 5 minutes or until thickened; set aside.

Cut potatoes into 1/8-inch thick slices. Place half of the potato slices in overlapping pattern in baking dish. Salt and pepper to taste. Spoon half the broth mixture over the potatoes. Repeat.

Cover and bake 30 minutes. Sprinkle with cheese; bake, uncovered, 15 minutes longer or until potatoes are tender and cheese is lightly browned.