At the Prosser Diner this week, I am serving a breakfast casserole, baked tilapia, baked chicken, whole wheat pasta and spinach enchiladas.
What's on your menu this week?
Breakfast Casserole with veggies and veggie bacon - see recipe below
Italian herb bread (Fleischmann’s bread mix that was free with coupon a couple months ago)
Baked chicken (chicken on sale for $1.99/lb recently)
Leftover herb bread from Tuesday night
Whole Wheat pasta (.25 with sale and coupon a few weeks ago)
Pasta Sauce (free Wolfgang Puck sauce from HT last week with sale, coupon and HT digital coupon)
Steamfresh veggies (.69 at Kroger this week with .50 coupon and Mega Event – see Kroger deals from Sunday for more info)
Apple slices ($1 or less per pound at various stores this week including Kroger, Lowes Foods and Food Lion)
Spinach and cheese quesadillas
Clementine slices ($1 per lb at Food Lion through 1/31)
Breakfast Casserole Recipe
1 box or 2 bags of croutons, seasoned (I often use 2 bags of Texas Toast Garlic and Butter or Seasoned Croutons)
1 green, red or yellow pepper, diced (red peppers on sale at Kroger for $1 this week)
2 cans mushrooms, sliced
½ onion, chopped
6 Morningstar veggie bacon strips, cooked and crumbled (6 strips cooked in microwave for 2 and ½ minutes) – of course you can also use real bacon, bacon bits or no bacon, if you prefer)
8 oz. shredded cheese (cheddar or cheddar/mozzarella mix work well – I usually use 2% cheddar)
2 cups milk (I used skim milk)
Garlic and pepper to taste
Place croutons on bottom of 9 x 13 inch pan. Put veggies over croutons. Spread crumbled bacon over veggies. Sprinkle approx 6 oz. cheese evenly over pan. In a large bowl, mix eggs, milk and spices together well. Pour into pan. Sprinkle remaining 2 oz. cheese over top of casserole. Bake at 350 degrees for 45-55 minutes. Let stand 5 minutes.