Monday meal plan 1/16

At the Cafe' Prosser this week I am serving Tofu Stuffed Peppers, Tilapia Fillets, Italian Pasta Bake, Creamy Slow Cooker Chicken and more! What's on your menu this week?

Posted 4:51 p.m. Jan 16, 2012 — Updated 4:51 p.m. Jan 16, 2012

Faye Prosser

At the Cafe' Prosser this week I am serving Tofu Stuffed Peppers, Tilapia Fillets, Italian Pasta Bake, Creamy Slow Cooker Chicken and more!

What's on your menu this week?

Monday

Tofu stuffed peppers (stuffed with Spanish rice, tofu, cheese, onion, mushroom) - tofu free at HT with sale and coupon, green peppers .50 each at Food Lion through 1/17, colored peppers a good buy at Aldi.

Salad

Apple slices

Tuesday

Baked tilapia fillets (frozen from BOGO sale at Lowes Foods about a month ago)

Sweet potatoes

Salad

Wednesday

We are eating the HT meal deal (good through 1/17)

Perdue chicken tenders

Steamfresh pasta and veggies

Alexia rolls

Clementine slices

Thursday

Italian pasta bake (whole grain pasta .25 at HT super doubles last week, Prego pasta sauce .91 at HT last week, cheese $1 for 8 oz at super doubles last week) - see recipe below

Broccoli (Steamfresh only .30 after sale and coupon this week at HT through 1/17)

French bread

Friday

Creamy slow cooker chicken (using chicken breast from Lowes Foods a few weeks ago. It is on sale at Kroger this week). Click HERE for the recipe.

Egg noodles

Steamed carrots (carrots are only $1.17 for a 2 lb bag everyday at HT)

Italian Bake with tofu, spinach and mushrooms

Ingredients

1 lb pasta (penne, ziti or rotini work well), cooked and drained

1 jar pasta sauce, 24 – 26 oz

1 can diced tomatoes, undrained (approx. 14 oz, plain or garlic and basil version works well)

4 oz can sliced mushrooms or 4 oz fresh mushrooms (fresh mushrooms cooked in microwave or sautéed to reduce water content)

½ onion, chopped

2 cups fresh spinach or 1 box frozen chopped spinach (frozen spinach cooked in microwave and drained)

10 oz. tofu, firm or extra firm, cut into small cubes (10 oz = about 2/3 of a tofu container)

4 oz shredded mozzarella or Italian blend cheese (to use in casserole)

2 oz shredded mozzarella or Italian blend cheese (to sprinkle on top of casserole)

2 oz. parmesan cheese

garlic powder, to taste

Italian seasoning, to taste

Pepper, to taste

Combine all ingredients in large casserole dish except parmesan cheese and 2 oz mozzarella cheese. Sprinkle 2 oz mozzarella and 2 oz. parmesan cheese on top. Bake for 35 minutes in 350 degree oven. Serve with side salad and garlic bread. Enjoy!

Variations:

I have made this recipe many times with different variations including the following:

Use 12 oz cottage cheese instead of tofu

Use ½ lb cooked chicken, chopped or shredded, instead of tofu

Use 1 green pepper, chopped, instead of spinach (or in addition to spinach)

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