OUR MENU-PLAN FOR OCT. 26-NOV.1 (with links and recipes)

We usually try to include one new recipe each week, but this week we will be trying 2. The Panera’s cream cheese potato soup and the Sunny Side Up Breakfast Casserole. Hopefully we’ll be adding these 2 recipes to “OUR FAMILY’S FAVORITE RECIPES” binder.

MONDAY:

PANERA'S CREAM CHEESE POTATO SOUP (I haven’t used this recipe before, but with all of the great reviews we’ll give it a try. I’ll come back tonight and let you know how everyone liked it.) LUNCHMEAT SANDWICHES

TUESDAY:

PAULA DEEN'S BAKED SPAGHETTI, GREEN BEANS, SALAD, GARLIC BREAD

WEDNESDAY:

SUNNY SIDE UP BREAKFAST CASSEROLE (recipe below)

THURSDAY:

MEATLOAF, MASHED POTATOES, PEAS, ROLL

FRIDAY:

CROCKPOT GREAT NORTHERN BEANS, (recipe below) HASHBROWN CASSEROLE, SAVORY MIXED GREENS, CORNBREAD

SATURDAY:

PIZZA

SUNDAY:

FFY(FEND FOR YOURSELF)

And here’s one of our family’s favorite recipes. This is super easy and DELICIOUS!! There is no need to soak the beans, just toss them in the crockpot.

CROCKPOT GREAT NORTHERN BEANS

1 LB. GREAT NORTHERN BEANS

HAM BONE

2 QUARTS WATER

1 1/2 TO 2 TSPS. HOT PEPPER FLAKES (1 1/2 IS PLENTY FOR ME BUT DH ALWAYS ADDS MORE WHEN HE MAKES THIS)

1 TBS BUTTER

SALT & PEPPER TO TASTE

Rinse and sort beans and put in crockpot. (I use a 6 quart crockpot) Add water to approx. 1” over beans. Add remaining ingredients. Cover and cook on high for 2 hours. Then turn crockpot to low and cook the rest of the day (approx 6-7 hours). When done, remove meat from ham bone and toss bone. To thicken the liquid, tilt the lid so that one side is open to let the steam escape. If it’s too thick, just add a little water.

I have added this recipe to Crock Pot Wednesday at Dining With Debbie.  Head on over there to check out some more great crockpot recipes.

SUNNY SIDE UP BREAKFAST CASSEROLE

(recipe from Bob Evan’s New Family Favorite’s Cookbook)

1 LB. ROLL BOB EVANS ORIGINAL RECIPE SAUSAGE

1 CUP CHEESE FLAVORED CROUTONS

2 CUPS SHREDDED CHEDDAR CHEESE, (DIVIDED)

3/4 CUP SOUR CREAM

1 TBS. DIJON STYLE MUSTARD

8 EGGS

PAPRIKA

Preheat oven to 375*. Over med. heat, brown sausage. Drain and set aside. Grease bottom of 7 X 11” baking dish. Cover bottom of dish with coarsely crumbled croutons and sprinkle with 1 cup of the shredded cheese. In a small bowl, combine sour cream and mustard. Place half of the sour cream mixture over the cheese and croutons in evenly spaced spoonfuls. Spread sausage over top. Make eight evenly spaced shallow indentations into the sausage (about 2” in diameter) Break each egg separately into a small dish and gently slide into each of the indentations. Spoon on remaining sour cream mixture between the eggs. Sprinkle casserole with the remaining cheese and paprika. Bake 20-25 minutes until eggs are lightly set. Serve with salsa if desired. Serves 8

Thanks for stopping by and to see some more delicious menu plans, visit I'm an Organizing Junkie.