This week's menu offers Italian, Mexican, and American favorites my whole family enjoys (even the tofu - really!). I am also trying a new baked flounder recipe that looks delicious! The link to the recipe is in the box to the right.
Monday
Soup & Sandwich Night:
Tuna Melts
Trader Joe’s Organic Creamy Tomato Soup (it’s so addictive!)
Green Giant Roasted Veggies (.60/box at HT through 3/2 with sale and coupon)
Tuesday
Light Beef Hot Dogs (BOGO with .55 doubled coupon at Lowes Foods about a month ago. They have been living in the freezer since I bought them.)
Whole Wheat hot dog buns (.69 at Kroger marked down a few weeks ago – also living in the freezer since I bought them.)
Brown Rice
Broccoli
Apple Slices
Wednesday
Beef and Veggie Quesadillas (using $2.59/lb London broil from HT last week and free Mission tortillas from HT a few weeks ago and .25 Smart Balance sour cream from Food Lion this week until 3/2.)
Mexican Rice
Corn
Thursday
Spinach and Mushroom Pizza (using Pillsbury Pizza Crust from deal at Lowe’s Foods this week – see the Wednesday grocery deals for all the details)
Rosemary carrots
Grapes (on sale at Food Lion for .99/lb through 3/2)
Friday
Not quite sure yet……. We may use one of the restaurant.com gift certificates I have and go out to eat!
Saturday
Baked Flounder (flounder on sale at Lowe’s Foods through 3/2 for $2.99 for 12 oz) See the flounder recipe in the box above.
Whole Grain and Wild Rice
Salad
Sunday
Italian Pasta Bake with tofu, spinach and mushrooms
Garlic bread
Salad
Italian Bake with Tofu, Spinach and Mushrooms
Ingredients
1 lb pasta (penne, ziti or rotini work well), cooked and drained
1 jar pasta sauce, 24 – 26 oz
1 can diced tomatoes, undrained (approx. 14 oz, plain or garlic and basil version work well)
4 oz can sliced mushrooms or 4 oz fresh mushrooms (fresh mushrooms cooked in microwave or sautéed to reduce water content)
½ onion, chopped
2 cups fresh spinach or 1 box frozen chopped spinach (frozen spinach cooked in microwave and drained)
10 oz. tofu, firm or extra firm, cut into small cubes (10 oz = about 2/3 of a tofu container)
4 oz shredded mozzarella or Italian blend cheese (to use in casserole)
2 oz shredded mozzarella or Italian blend cheese (to sprinkle on top of casserole)
2 oz. parmesan cheese
garlic powder, to taste
Italian seasoning, to taste
Pepper, to taste
Combine all ingredients in large casserole dish except parmesan cheese and 2 oz mozzarella cheese. Sprinkle 2 oz mozzarella and 2 oz. parmesan cheese on top. Bake for 35 minutes in 350 degree oven. Serve with side salad and garlic bread. Enjoy!
Variations:
I have made this recipe many times with different variations including the following:
Use 12 oz cottage cheese instead of tofu
Use ½ lb cooked chicken, chopped or shredded, instead of tofu Use 1/2 lb cooked italian sausage, sliced or cubed instead of tofu
Use 1 green pepper, chopped, instead of spinach (or in addition to spinach)
