This is a quick, easy week, as we are going to be out quite a bit! It’s time for hangin’ with our homies. 🙂
Monday: Soup with friends; I think we’ll bring apple cake for dessert. (Except I’ll skip the walnuts, the kids don’t like them.) (Update: It was a busy day and I totally forgot to make the apple cake!!! OOPS, sorry pals. Maybe I’ll make it up for Friday’s dinner instead, it sounded like a great recipe!)
Tuesday: Hashbrown Delight (recipe below.) Warning! This is not a low-fat, low-cal recipe, but it is really yummy.
Wednesday: Dinner at church.
Thursday: Cheese ravioli and spaghetti sauce
Friday, Kids’ night: Breakfast for dinner. Hard boiled eggs, muffins, fruit.
Saturday: Out and about.
Sunday: Out and about again!
Stop over at Org Junkie’s to see what else is for dinner. 🙂
Hashbrown Delight (from my friend Audrey) Serves 6
2 pounds frozen hash browns
1 small onion, chopped
2.5 cups cheddar cheese, grated
1 can cream of celery soup
16 oz sour cream (I substituted cream cheese, softened, and it was delish!)
1 small can diced green chiles (I added this, it’s not in the original recipe)
1 cube melted butter
Crushed corn flakes
Salt and pepper or lemon pepper
Layer in a 9×13 pan, from bottom to top:
- Soup mixed with sour cream and chiles
- Season with salt, pepper, lemon pepper
- Drizzle with melted butter
- Sprinkle with crushed corn flakes
Bake at 350 degrees for 90 minutes.