Frugal dinner planning week of Oct 15th

Sun Turkey Burgers

Mon Chili

Tues Ham and Potato Crockpot Soup
Slow Cooke Potato Soup



Ingredients:

5-1/2 cups cubed peeled potatoes, divided
2-3/4 cups water
1/3 cup light butter, cubed
1-1/3 cups cubed fully cooked lean ham
2 celery ribs, chopped
2/3 cup onion
3/4 tsp garlic powder
3/4 tsp paprika
1/8 tsp pepper
1/2 pound reduced fat process cheese (Velveeta), cubed
2/3 cup fat free sour cream
Preparation:

Place 4-1/2 cups of the potatoes in a saucepan; add water. Bring to a boil.
Reduce heat; cover and cook for 15-20 minutes or until tender.
Remove from the heat (do not drain).
Mash potatoes; stir in butter. In a 3 quart slow cooker, combine the ham, celery, onion, garlic powder, paprika, pepper and remaining cubed potatoes.
Stir in the mashed potatoes; top with cheese.
Cover and cook on low for 5-6 hours or until potatoes and other vegetables are tender.
Stir in the sour cream until blended. Thin soup with milk if desired.
Makes: 10 servings

Wed Beef Enchiladas


Thurs Leftover Ham and Potato soup

Fri Leftover beef enchiladas

Saturday Pizza