Sorry I’ve been MIA the last few days!  I had so much going on that I barely had time to sit down and check my email, much less blog!  I’m looking forward to a relaxing couple of days of straightening up my neglected home and blog!

If you remember last week I mentioned I was doing a meal swap with my friend.  It worked out really well and we are going to do it again!  I’ve decided not to include her meals in my plan this week so that I can save them for days when I don’t feel like cooking.  I’m thinking about “not feeling like cooking” today so that I can try her Chicken and Broccoli Alfredo – it looks SO good!

Monday:  Sloppy Joes and Oven Fries (recipe below)

Tuesday:  Mexican Skillet Tacos

Wednesday:  Lemon Chicken Oregano with Veggies and Crusty French Baguette

Thursday:  Baked Ziti with Fire Roasted Tomatoes, Salad, and Leftover Baguette

Friday:  Slow Cooker Roast Pork, Mashed Potatoes and Veggies

Saturday: Pepperoni Pizza

Sunday: Leftovers

Oven Steak Fries

Ingredients

3 Tablespoons Olive Oil
1 Teaspoon Paprika
1/2 Teaspoon Ground Cumin
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
4 Large Baking Potatoes

Directions

Preheat oven to 400 degrees.  Combine oil, paprika, cumin, salt and pepper in large bowl.   Stir well.   Cut potatoes in quarters, then quarter them again, cut quarters crosswise in half to form wedges.  Transfer wedges into bowl with seasonings.  Coat potatoes evenly.  Place potatoes on ungreased large baking sheet without crowding.  Bake until well browned and fork tender – about 40 minutes to 1 hour.  Serve immediately.

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