Sunday: Crockpot Smothered Meatloaf (*recipe below) I added organic baby carrots to this tonight
Monday: Pasta alfredo with grilled chicken (didn't end up making this last week so I'm going to make it tonight)
Tuesday: St. Patrick's Day ...Erin Go Bragh!!
Irish Soda Bread (I'll probably buy this)
Irish Vanilla Sponge Cake or Dublin's Finest Caramel Apple Cake (not sure which one yet...they're both so delicious! We don't have any of the Vanilla cake left from the weekend, and it was so good, but I can always make the apple cake for breakfast (I do omit the alcohol...btw!!! I sub. almond or vanilla extract), that way we can have both in one day!! It's a day of celebration, right??!!
Italian bread (won't make this as it's on sale for .99cents this week)
Thursday: Quiche (leftover from a breakfast playdate I'll be hosting...recipe below)
Friday: Lenten Friday...meatless
watermelon or fruit salad
Saturday: Family Fun
BBQ in celebration of National Wildlife Week
Cheeseburgers on homemade rolls
sweet tea and lemonade
Crockpot Smothered Meatloaf
4 large potatoes, peeled and diced
1 pound lean ground beef
1C. breadcrumbs (I make my own)
1/4C. parmesan cheese
1 (12-ounce) can condensed Cheddar soup, divided (I make my own using this recipe...adding in shredded cheddar)
1 (10-ounce) can condensed cream of mushroom soup (I make my own, but instead of mushrooms I just add 1T. beef bouillon seasoning)
1T. onion powder divided
1t. garlic powder
Place potatoes in the bottom of a 5-quart slow cooker and sprinkle with 1/2T. onion powder.
In a large bowl, combine ground beef, breadcrumbs, parmesan cheese, the rest of the onion powder and egg. Set aside.
Add cheddar soup to meat mixture. Using a wooden spoon or clean hands mix thoroughly and form into a loaf. Place in slow cooker on top of the potatoes. Make sure meatloaf does not touch the sides of the slow cooker.
Stir together remaining cheddar soup with cream of mushroom soup. Pour over meatloaf.
Cover and cook on HIGH setting for 1 hour. Reduce the temperature to LOW setting and cook for an additional 5 to 6 hours.
10 slices white bread decrusted and cubed into quarters
3C. whole milk
2 C. shredded cheddar
1/2 pkg. crisp bacon
1T. onion powder or flakes
Line bottom of greased 9x13 pan with bread cubes. Sprinkle with cheddar. Beat eggs with milk slightly. Pour on top of bread and cheese. Sprinkle with onion flakes/powder. Cover and refrigerate overnight. In morning, crumble crisp bacon on top, cover with foil and bake at 375° for 40mins or until golden bubbly.
This is absolutely delicious and can be a breakfast, lunch, or dinner meal served with a green salad!
Note: try to use free-range organic or all-natural chicken and beef, and organic fruits and vegetables when possible...and always try to use organic dairy!!
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