Monday Meal Plan
January 18, 2010
The kids helped to decide alot of the menu this week. They are off from school Monday, Thursday and Friday (Johnston Co. Schools) and like to help in the kitchen so they got to choose some of the recipes they enjoy (based on what we have here and what's on sale, of course). I have also included the Egg and Spinach Casserole recipe and the Beef Stew Recipe from last weeks meal plan at the bottom of this post. Enjoy!
Shrimp and Veggie Quesadillas (using free Mission tortillas from Harris Teeter Super Doubles last week)
Pizza (2 Lowe’s Foods frozen pizzas for $2.99 each using store coupon from 3-week coupon insert. We’ll probably have leftover pizza for lunch Wednesday)
Steamfresh Broccoli (free with sale and .50/1 coupon at Kroger through 1/23)
Apple Slices (using apples from Food Lion deal good through 1/19 for 3 lb bag for $2.99)
BBQ Beef Sandwiches (using BOGO London broil from Harris Teeter last week)
Teriyaki Tofu (my 8-year old loves this!)
Stir Fry Veggies
Rice (free Mahatma rice with .75 printable and $1.50 sale at Lowe’s Foods through 1/19)
Egg Rolls (.50 for box of Kahiki egg rolls from HT Super Doubles last week)
Bagels & cream cheese with tomato and onion slices
Smoked Turkey Hot Dogs on the grill (Ball Park fat free dogs on sale at Food Lion and Lowe’s Foods through 1/19)
Macaroni and Cheese
Depends on what’s on sale starting 1/19….we’ll see.
Here is the crockpot beef stew recipe from last week’s meal plan. It’s a cross between beef stew and beef stroganoff with a creamy gravy that is fabulous over noodles.
Crockpot Beef Stew and Noodles
1.5 – 2 lbs beef stew meat
1 onion chopped
8 oz. mushrooms, sliced
3 carrots sliced
16 oz. beef broth (or water with bullion)
1 tsp garlic powder
2 bay leaves
splash of pepper
splash of Italian spices
8 oz. sour cream (I always use light sour cream and it tastes great)
¼ cup flour
½ cup water
12 – 16 oz egg noodles, cooked (I usually use No Yolks noodles)
Place stew meat in crockpot. Add carrots, onion, mushrooms, spices and both bay leaves. Pour broth over meat and vegetables. Cook on low for 7 hours. Take out bay leaves. In a separate bowl mix sour cream, flour and ½ cup water together. Then pour approx. 1 cup of broth from crockpot into sour cream mixture. Mix well. Pour sour cream mixture into crockpot and mix well. Turn crockpot to high and cook for 20-30 minutes to thicken gravy. Serve over cooked noodles with a roll and a side salad or green vegetable and enjoy!
Last Saturday we had an Egg and Spinach Casserole for dinner. It was delicious!
Here is the recipe:
Egg and Spinach Casserole
1 box or 2 bags of croutons, seasoned (I used 1 bag of Ceaser Texas Toast Croutons and 1 bag of Garlic and Butter Croutons)
½ green pepper, diced
½ onion, diced
1 box frozen Green Giant Creamed Spinach, cooked (2 cups fresh spinach also works well in this recipe)
½ box Boca Veggie Sausage Links, cooked (5 links cooked in microwave for 1 minute) – of course you can also use real sausage if you prefer or no sausage at all.
4 oz. shredded cheese (cheddar or cheddar/mozzarella mix work well)
3 cups milk (I used skim milk)
Garlic, pepper and Italian spices to taste
Place croutons on bottom of 9 x 13 inch pan. Put veggies over croutons. Spread sausage over veggies. Sprinkle cheese evenly over pan. In a large bowl, mix eggs, milk and spices together well. Pour into pan. Bake at 350 degrees for 45-55 minutes. Let stand 5 minutes.