We are so excited that this week we will be having a house full of company! Each year in October during York College Homecoming, we get to host quite a few friends and family. We fill the house and have so much fun. It’s one of my favorite weekends of the year.
I’ve been putting lots of homemade, prepared food in the freezer so that I can enjoy my company instead of cooking the whole time they are here. The first of our guests show up on Wednesday, and the fun continues from there. Here’s what we’ll be eating:
Sunday, October 6
Poppyseed bread (recipe in {Healthy Make-Ahead Meals and Snacks}), apples
Sandwich lunch meeting after church
Small group potluck – Black bean salsa and chips, Italian pasta bake, banana muffins
Monday, October 7
Giant breakfast cookies, pears
Potato soup, carrots
Spanish rice with chicken, tossed salad
Tuesday, October 8
Peanut Butter Pancakes, bananas
Pizza casserole, grapes
Taco potatoes, tomatoes and lettuce
Wednesday, October 9
Dark chocolate granola, apples
Creamy chicken and rice casserole, tossed salad
Cheddar ranch burgers, potato wedges, carrots
Thursday, October 10
Papa’s donuts, scrambled eggs, fruit
Hearty green bean casserole (in Oh, For Real), fruit salad
Sweet and sour meatballs (in Let’s Do This! ecourse), baked potatoes in the crock pot, tossed salad, peas
Friday, October 11
Crock pot breakfast casserole, cantaloupe
Sandwiches, chips, carrots, fruit, cookies
Lasagna (in Oh, For Real), tossed salad, French bread
Saturday, October 12
Whole wheat waffles, blueberries
Sloppy joes, veggie tray with homemade ranch dip, chips, fruit plate
Baked Italian chicken, baked potatoes in the crock pot, green beans, cream cheese corn, tossed salad
How do you bake your potato wedges? And are you using baking potatoes? While I didn’t get 100 pounds of potatoes, I did get more than usual. Your taco potatoes are on the menu for tonight and hashbrowns are planned for breakfast on Wednesday. :)
Thank you for all the yummy recipes!
I have red potatoes on hand so I’ll use those. I just cut them into 8 wedges each, brush them with olive oil, sprinkle with salt, and bake at 400 for about 25 minutes.