Menu Plan Monday 9/29/08

Woo Hoo! The weather is turning cooler and that means it is an awesome time to use the crock pot. Of course, I use it a lot in the summer too but it is so nice to be able to make those hot soups and other meals that stick to the ribs in the crock.

So, without further ado, here is this week's menu!

Monday: Penne with Ricotta and Basil Sauce and Salad
Tuesday: Beef stir-fry, Egg Drop Soup
Wednesday: Crockpot Chicken Chasseur and Basil Garlic Green Beans
Thursday: Smashed Potato Soup (recipe follows) and Salad
Friday: Sour Cream & Dill Chicken, Brown Rice (pressure cooker) & Salad
Saturday: Shrimp Tacos, Refried Beans (pressure cooker), Homemade Pico de Gallo and Chips

Smashed Potato Soup (adapted from BHG's Biggest Book of Slow Cooker Recipes)

3 1/2 pounds potatoes, peeled and cut into 1 inch cubes
1/2 cup chopped yellow or red sweet pepper
1 1/2 teaspoons bottled roasted garlic (I'll use my own homemade)
1/2 teaspoon pepper
4 cups chicken broth
1 can evaporated milk
1 cup shredded cheddar cheese
1/2 cup thinly sliced green onions (I'm going to use chives from the garden)

In a 4 to 6 quart slow cooker combine potatoes, sweet pepper, garlic and black pepper. Pour broth over all.

Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Mash potatoes slightly with a potato masher. Sir in evaporated milk, the 1 cup shredded cheddar and green onions. Ladle and serve, top with sour cream and additional cheddar cheese if you'd like. Note: I'm going to top with some crispy bacon bits as well.