Well, it has finally happened- I got an email from the corporate office at Aldi. The VP of the company emailed me to tell me how much they have appreciated our endeavors to support their company and even said he might be sampling some of the recipes that we have featured on the blog. It was a very heartfelt and sincere note, so much thanks to those of you who have spread the word about our corner of the internet! It is good to know that they know what we are up to and how much we enjoy their great food.

Here is this week’s menu planner & grocery list. Please send your Aldi-friendly recipes my way to amy@momadvice.com so that I can have some new ideas for next week’s planner!

051107 Menu Planner

051107 Grocery List

Baked Potato Soup

4 large baked potatoes
2/3 cup butter
2/3 cup flour
6 cups milk (whole or two percent)
¾ tsp salt
½ tsp pepper
12 slices bacon, fried & crumbled
2 cups shredded cheese
1 cup (8 ounces) sour cream

Cut potatoes in half. Scoop out the pulp and put it in a small bowl. Melt butter in a large pot. Add flour. Gradually stir in milk. Continue to stir until smooth, thickened, and bubbly. Stir in potato pulp, salt and pepper, & ¾ of the cheese. Cook until heated. Stir in sour cream. Top with remaining bacon & cheese.

Makes four servings.

Serve with grilled cheese sandwiches.

Perfectly Perfect Quiche

3 cups shredded cheddar cheese
2 tablespoons & 2 teaspoons all-purpose flour
1 cup cooked ham, diced
6 eggs
2 cups milk
1/3 teaspoon salt
2 (9”) unbaked pie crusts

In a medium bowl, toss the flour with the grated cheese. Sprinkle mixture into the two unbaked pie crusts. On top of the cheese, sprinkle ham over each of the pies. In a medium bowl, combine eggs and milk. Add salt & pepper then beat until smooth. Pour the mixture over each of the quiches. Bake one of the quiches at 400 degrees for forty minutes or until filling is set & the crust is golden brown.

Freeze the other quiche before baking. Put plastic wrap large enough to overlap sides over the top of the quiche, then a piece of foil, and seal well around the edges (the plastic will keep the foil from sticking to the food). Place prepared quiche in the freezer.
Each quiche serves eight.

Serve the quiche with a tossed garden salad & orange juice.

Amy’s Tips:

This quiche is the perfect new mommy meal, for potlucks, or to welcome a new neighbor. Keep one of these on hand for any last minute guests and it will always go over well.

Don’t feel limited by my list of ingredients, you can fill your quiche with any variety of your favorite ingredients- mushrooms, spinach, tomatoes, green peppers….whatever suits your fancy! These are a great way to use up those little baggies of extra ingredients you might have on hand. You can also chop up extra pizza toppings (if you make pizza one week) and have them ready to go to prepare the quiche for the next day.
If you have leftover quiche and don’t think it will get eaten, wrap it in individual slices for your hubby to take to work in the morning or for a quick breakfast before taking the kiddos to school. Just lay the piece of quiche in the refrigerator, the night before, to unthaw and zap it in the microwave for a yummy breakfast.