This is my first post to Menu Monday. I agree with so many others who have written that having a written menu for the week makes me feel so much more organized.
For this week:
Monday: Taco Potatoes, salad (fresh from the garden,) and Cherry crisp.
Tuesday: Bacon and tomato sandwiches and sliced green peppers
Wednesday: Chicken Stir Fry: Use veggies from the garden
Thursday: Hamburgers, Oven fried Potatoes, and sliced tomatoes.
Friday: Spaghetti, Salad, and homemade bread sticks
Saturday: Italian Chicken Salad
Sunday: Pepper steak (put in the oven while at church,) Baked Potatoes, and Chocolate Cake with Strawberries.
Taco Potatoes: This is GREAT for left over Taco meat
Slice 2 or 3 potatoes very thin.
Add enough oil of your choice. I use a cast iron skilled to cook mine. I love the way cast iron browns. The heat does NOT have to be turned up as high either. Place in a pre-heated oven of 425 degrees. Let cook until golden brown.
Place the taco meat over the top of the potatoes and then cover with cheddar cheese. Approximately 1 cup.
Bake until cheese has melted and bubbly: approximately 10-15 minutes
Serve immediately. I serve a fresh garden salad along side.
Thanks for stopping by. I am linking to Stonegable's Menu Monday.