Weekly Menu: February 6-12

I find it very helpful to have my "weekly menu" displayed on my kitchen counter. It is a reminder to me if I need to defrost something for the next day or if there is something I can prepare ahead of time. I use a printable from the website http://organizedhome.com. I clip it to a clipboard, along with my recipes that I will be using. I have a cookbook holder that I display the clipboard on. As I write out my menu, I have a shopping list right on the page which makes it easy to look at my menu and add to the shopping list.

 Menu:
Monday: Pepperoni string cheese rollups (new recipe I am trying)
  *Roll a half piece of string cheese up with pepperoni in a crescent roll
                Garden Salad, Carrots
Tuesday: Creamy Chicken Crescent Casserole
  *Warm a cup of diced chicken breasts and can of cream of chicken soup. Roll out a can of crescent rolls on bottom of 8x8 pan. Dump mixture on top of rolls. Add shredded cheese of your choice. Top with can of crescent rolls.  Bake at 375 degrees for 20-25 minutes.
                 Mixed vegies with cheese, banana slices
Wednesday: Ham and cheese melts
  *Place a few slices of Canadian bacon and cheese in bun. Melt butter and add sesame seeds. Spread on top of bun. Wrap sandwiches in tin foil and bake for 15-20 minutes at 325 degrees.
                   Cheesy potatoes, apples
Thursday: Lasagna, garlic bread, garden salad 
Friday: Leftovers
Saturday: Lunch: pizza, apples
                Dinner: Out
Sunday: Homemade Frozen Meal 
               Dinner: Baked Potato Soup, Carrots  *** I will probably tweak the soup recipe by buying real bacon bits and using only red potatoes since it's what I have on hand.

Loaded Baked Potato Soup via Disney Parks
Serves 6
1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterrey Jack cheese

1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings.

Cooks’ notes: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.