For the week of August 27 - September 2
Slow Cooker BBQ Chicken, Roasted Red Potatoes
Fiesta Chicken Enchiladas, Rice
Ravioli Casserole, Salad
Grilled Steak, Parmesan Potato Wedges
Parmesan Potato Wedges
4 Russet Potatoes
1/2 Cup Grated Parmesan Cheese
1 tsp Garlic Powder
1 1/2 tsp Paprika
1 tsp Salt
2 Tbs Parsley
Dash of Cayenne Pepper
Preheat oven to 450º. Line a baking sheet with foil and coat with non-stick spray.
Combine parmesan cheese, garlic powder, paprika, salt, parsley and cayenne pepper in small bowl.
Cut potatoes in half the long way. Place each half flat on a cutting board and slice into wedges. Place wedges in a large bowl and toss with olive oil or butter to completely coat. Add the cheese mixture to wedges and toss to evenly coat.
Place potatoes on baking sheet. Sprinkle with leftover cheese mixture. Bake for 25-35 minutes or until potatoes are easily pierced with a fork.