On the menu this week, I have a recipe for those of you who have the free tofu from Harris Teeter triples in your fridge and you have no idea what to do with it! We will also be enjoying salmon burgers, chicken quesadillas, mushroom veggie burgers and chicken and pasta. What's on your meal plan this week? Please share!

Monday

Chicken Voila (BOGO at Lowes Foods through 3/27 with $1.85/1 printable coupons from CouponNetwork.com)

Apples slices (.99/lb at Food Lion through 3/27)

Tuesday

Morningstar veggie burgers ($3.33 at Harris Teeter through 3/27 with .75/2 printable available recently)

Whole wheat pasta salad

Sugar snap peas

Wednesday

Stuffed peppers with tofu - see recipe below
(tofu free at HT triples, expecting a good peppers deal at Aldi when I go on Wednesday)

Herb bread

Orange slices (.99 for 4 lb bag at Aldi Wake Forest for grand opening specials)

Thursday

Salmon burgers

Baked sweet potato fries

Spinach salad

Friday

Chicken and cheese quesadillas

Brown rice

Orange slices

Stuffed Red Peppers with Tofu Recipe

This is one of our favorite meals to eat when green or red peppers are on sale. There are many healthy variations of stuffed peppers. I usually make them with tofu or soy veggie crumbles as a hearty vegetarian meal. They are also great with cooked cubed chicken. Steam the peppers in the microwave to soften and lesson cooking time in the oven.

4 red or green peppers
1 block firm or extra firm tofu, wrapped in dish towel to soak up water and then cubed
2.5 to 3 cups cooked brown rice
1 cup shredded reduced fat Mexican or cheddar cheese for inside of peppers
¼ cup shredded reduced fat cheese for top of peppers
1 can diced tomatoes with garlic and spices
½ cup reduced fat sour cream
1 can black olives (approx. 3.8 oz. sliced)
½ packet of taco or fajita seasoning
Garlic powder to taste
Pepper to taste

Preheat the oven to 350 degrees.
Cut peppers in half and core. Place peppers in microwaveable glass pan. Add 1/2 cup water to bottom of pan and cover with paper towel or microwaveable plastic wrap. Microwave on high approximately 3-4 minutes until softened (length of time depends on size of peppers). Do not overcook or peppers will be too mushy to stuff.

In medium mixing bowl, combine the cubed tofu, cooked rice, 1 cup shredded cheese, diced tomatoes including juice in can, sour cream, black olives, taco seasoning, garlic and pepper.

Remove steamed peppers from microwave, drain and place in baking dish so they sit like 8 little bowls. Fill each pepper with tofu and rice mixture. If there is extra mixture (because the peppers are smaller), place it in the pan around the peppers. Bake at 350 degrees uncovered for 25 minutes. Sprinkle shredded cheese on top of peppers and bake for additional 5 minutes. Makes 4 servings. Serve with roll and side salad or vegetable.