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!

Monday

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)

Cantaloupe

Tuesday

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.

Wednesday

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!)

Brown rice

Steamed carrots (Harris Teeter always sells a 2 lb bag of fresh carrots for $1.17)

Thursday

Teriyaki tofu with stir fry veggies

Egg rolls

Apple slices

Friday

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

Ingredients

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)

12 eggs

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.