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
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!
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.
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)
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.