Sunday: Palm Sunday
Nephew's Birthday Celebration (a few days early)
BBQ at "Auntie and Cousins" house
(Guess I'm not going to be able to make my ham...I'll have to plan it for another weekend!)
Monday: Volunteering @ school and Daisy scouts after school today...need a quick fix supper!
Rotisserie Chicken (will make chicken stock with leftovers and bones, skin, etc)
Tuesday: Crockpot Smothered Meatloaf (recipe below)
Friday: Good Friday
Pizza and salad and visit with another "auntie" and uncle, grandma and another set of cousins
For a traditional Good Friday breakfast, I will be preparing Hot Cross Buns in my bread machine(I'll bring them tonight too, along with these for dessert)
Saturday: We're at the beach...not sure what's on the menu, but I'm sure it'll be fun!!
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.
Happy Easter everyone!
For more menu ideas visit orgjunkie