It's time for another weekly meal plan and this one has a surprise....for me! I wonder what Tuesday's dinner will include....there is no telling!
Kahiki chicken fried rice
Steamfresh veggies (on sale at Lowes Foods through 5/1: Bird’s Eye Steamfresh veggies, select, BOGO for $1.15 each - .50/2 coupon from 4/1 SS = .65 each – a good deal)
My family is surprising me with a birthday dinner…..we shall see what they have in store for me! For the record, I am greater than 40 and less than 50.
BBQ chicken breasts in slow cooker (Put 3-4 chicken breasts, ½ jar favorite BBQ sauce, garlic and pepper to taste in slow cooker. Cook on low for 7-8 hours. Delicious on sandwiches!)
Steamed carrots (Harris Teeter always sells a 2 lb bag of fresh carrots for $1.17)
Teriyaki tofu with stir fry veggies
Breakfast for dinner!
Egg, croutons, veggie bacon and veggie casserole (see recipe below)
Orange slices (on sale at ALDI: 4 lb bag for $1.49 through 5/1)
Breakfast Casserole Recipe
1 box or 2 bags of croutons, seasoned (I often use 2 bags of Texas Toast Garlic and Butter 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 used 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.