Menu for May 18-24

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Hi all! Be sure to check out my frugal post on Homemade Laundry Detergent. Add the ingredients with your grocery list for this week and add one more step to your search for simple living.  Also be sure to subscribe for upcoming stars giving us their best tips for organic gardening.

Now on to the business at hand. This week is the last week of school, so I’m planning some fun things because no one looks forward to the last week, just the week after? right? So read on for a great recipe to add to your collection and fun for almost summer!

Monday: Sausage Dogs with homemade buns.

Tuesday: Chicken and fruit kabobs

Wednesday: Mashed Potatoes (recipe below) for a chicken dinner at church, and a surprise Ice Cream sundae buffet!

Thursday: Pancakes, sausage, bacon Oj and fruit!

Friday: Kids are gone so probably a grilled chicken salad.

Recipe: Make-Ahead Mashed Potatoes Serves 15

Ingredients

• 5 pounds of potatoes
• 1 block (8 oz) of low-fat cream cheese, softened
• 3/4 cup low fat sour cream
• 4 tablespoons butter
• 3/4 cup milk (or more if desired)
• 1 1/2 teaspoons salt

Instructions

1. Peel potatoes and cut into small cubes.
2. Throw the potatoes in a large pot filled with cold water.
3. Cook for 25 minutes or until fork-tender.
4. Drain the potatoes and put them back into the hot pot.
5. Add cream cheese, butter, milk, and salt
6. . Mash with a potato masher or use a hand mixer to whip the potatoes.
7. Spoon mixture into a freezer-safe container and label.
8. Thanksgiving Day: Put potatoes in the fridge 1-2 days before to allow them to completely thaw.
9. Spray slow cooker with cooking spray and put potatoes in the slow cooker.
10. Brush the top of the potatoes with a tablespoon of butter and sprinkle with paprika.
11. Cook on low for two to four hours.
12. If you would rather bake these, bake the potatoes at 350 degrees for thirty to forty minutes or until completely hot.

Meal type: dinner

CulinaryTradition: USA (General)

My rating: 4.0 stars

For more menus go to Orgjunkie.com

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