WRAL SmartShopper

WRAL SmartShopper

Monday meal plan 10-2

Posted October 3, 2011


On the Prosser menu this week we have a new recipe for these cooler evenings: Creamy Corn Chowder. We are also having some favorites like taco night, pizza night, bagels and cream cheese, egg casserole and turkey sandwiches.

What's on your menu this week?



Turkey sandwiches with spinach, tomatoes and cheese

Leftover pasta from last night

Orange slices


Spaghetti (free whole grain pasta from HT recently and free pasta sauce from HT triples)

Sugar snap peas


Creamy corn and chicken chowder (I am substituting cooked diced chicken breast instead of the bacon and using skim milk instead of half and half)
Click HERE for the recipe.

Crusty bread for dipping!

Orange slices


Taco night! The kids love make your own tacos with choices including Morningstar veggie crumbles (like hamburger only vegetarian) or Morningstar veggie chicken strips, cheese, lettuce, spinach, tomatoes, green peppers, onions, salsa, Wholly Guacamole and light sour cream.

Spanish rice

Steamed broccoli with a touch of fat free spray butter and Parmesan


Pizza night! Make your own pizzas.



Bagels and light cream cheese

Egg and Spinach Breakfast casserole

Fruit of some kind (we’ll see what is on sale starting Wednesday)


Not sure yet – depends on what is on sale starting Wednesday

Egg and Spinach Breakfast Casserole Recipe


1 box or 2 bags of croutons, seasoned
1 green, red or yellow pepper, diced
½ onion, diced
1 box frozen Green Giant Creamed Spinach, cooked
½ box Boca Veggie Sausage Links, cooked (5 links cooked in microwave for 1 minute) – of course you can also use real sausage if you prefer or no sausage at all or bacon or veggie bacon or diced cooked chicken
4 oz. shredded cheese (cheddar or cheddar/mozzarella mix work well)
9 eggs
2 cups milk (I use skim milk)
Garlic, pepper and Italian spices to taste

Place croutons on bottom of 9 x 13 inch pan. Put veggies over croutons. Spread sausage over veggies. Sprinkle cheese evenly over pan. In a large bowl, mix eggs, milk and spices together well. Pour into pan. Bake at 350 degrees for 45-55 minutes. Let stand 5 minutes.



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  • Faye Prosser - Smart Shopper Oct 4, 2011

    You go, cathcart! I'm impressed!

  • cathcartp2 Oct 4, 2011

    I know it's Tuesday AM, but here's this week:
    Tue--Hearty Hash Brown dinner (w/CA veggies and cheese)
    Wed--Pot "Sticky Chicken"
    Thur--Fish TacosCrock
    Fri--Crock Pot Baked Potatoes, Caesar Salad

    AND I've already planned next week, too!! Yay me :)

  • Faye Prosser - Smart Shopper Oct 3, 2011

    No - I would NEVER suggest that, Nancy. Never....

  • Nancy Oct 3, 2011

    Faye - c*o*c*o*l*a*t*e for dinner? LOL! Slowly whittling down the supply, Halloween is boxed up and ready, drop off goodies to daughter's employees and, well, yes, nibble on some randomly too ;)

  • Faye Prosser - Smart Shopper Oct 3, 2011

    I usually thicken with flour, but like the instant tater flakes idea, jdouglas. Thanks!

    Haven't use TVP. If you do, report back. :-)
    Thanks for the veggie sausage info, oxy!

    Nancy - you always have the chocolate drawer in a pinch! LOL

  • jdouglas13 Oct 3, 2011

    Corn chowder is a favorite in our house too. Sometimes, rather than half & half or cream, I use some instant potato flakes (just plain ones) to thicken up the liquid.

  • Oxymoron02 Oct 3, 2011

    Also, you really should learn to make your own vegetarian sausage. Trust me, you won't want to go back to the boxed stuff. Google "Everyday Dish Vegan Italian Sausage" for the recipe that opened my eyes. There's a video too, if you need to see how it works (I'm very visual). Actually, Everyday Dish has quite a few yummy looking meat analogs, complete with cooking video.

    Have you ever tried TVP for ground beef-esque applications? I have a bag in my pantry, and one of these days I'm going to make something with it.

  • Nancy Oct 3, 2011

    I don't plan a whole week ahead, I'm soooo bad :(

    But today I'll make pocket sandwichs with pillsbury crescent rolls (on sale with doubled coupons used) (two triangles with seam pinched shut to form a square) filled with the meats/cheeses from the B2G3 free HT sale. Will have GG veggie mix of red potatoes/red peppers/snap pea also bought on sale during SD's with coupons.

    Tomorrow maybe the homemade meatballs (did a mega batch and vacuum sealed in bags to pull out as needed) and sauce over whole wheat pasta, all ingredients of course bought on sale with coupons - the pasta/sauce free and meat on sale.

    Beyond that, who knows LOL

  • Oxymoron02 Oct 3, 2011

    I haven't made a corn chowda (sorry, I'm from Boston, that's just how you say it) in ages. Made clam chowda last winter, and a seafood chowda.

    How does subbing skim milk work out? I remember trying to sub skim for whole in chowda once and it took forever to thicken up to my liking and the potatoes were mush by that point. Do you add a little rue or cornstarch?