I haven’t tried this idea out, but I’m hoping it is something that will work for me! I get in a food rut from time to time and don’t have a clue what to fix, so we end up eating the same things week after week. I decided to look up the menus to some of our local restaurants for some menu inspiration. For the recipes I can’t quite figure out, I’ll either Google them or try to find them on the copycat sections of Razzle Dazzle Recipes, Recipe Goldmine or Recipe Link. I’m sharing one of my favorite copycat recipes at the bottom of this post- Baked Potato Soup from Bennigan’s (which has gone out of business in our area).

Here are some menus to get you started:

Chili’s

Applebee’s

Chipotle

IHOP

Johnny Carino’s

El Fenix

Olive Garden

Red Lobster

Panera Bread

On the Border

T.G.I.Friday’s

Subway

Cracker Barrel

Baked Potato Soup

2 c. chicken stock
2 c. milk
4 T. butter
¼ c. flour
3 bay leaves
¼ t. white pepper (I just use black)
1 large Idaho potato, peeled & finely diced
½ t. salt
1 c. sour cream
1 c. shredded cheddar cheese
½ c. green onion, finely sliced
½ c. crumbled bacon

Heat chicken stock & milk in large saucepan over medium-high heat to almost boiling. Remove from heat and set aside. Reduce heat to low. In a large soup pot, melt butter. Add flour, stirring constantly 3 minutes to cook flour and make a roux. Gradually add milk mixture to roux, pouring in a slow steady stream, while stirring vigorously to blend and eliminate lumps. Add bay leaves and pepper. Add diced potato & salt and continue to simmer over low heat 15 to 20 minutes or until potatoes are tender and soup thickens. Remove bay leaves. Lightly mash potatoes in soup and stir to blend well. Pour soup into individual bowls and top with sour cream, cheese, onion & bacon.
Serves 4.

Run on over to Rocks In My Dryer for tons of great tips!