WRAL SmartShopper

WRAL SmartShopper

Monday meal plan 4-5

Posted April 5, 2010
Updated April 7, 2010


Eating somewhere on Jekyll Island - wherever we eat, I am guessing it won't be very frugal!


Back to reality with Ravioli
Sugar snap peas
Fresh Florida strawberries (if they make it back to NC!)


Spinach and Mushroom Quesadillas - Mushrooms on sale at Harris Teeter for $1.89 through 4/6
Spanish Rice


Chicken and pasta with a light creamy mushroom sauce
Asparagus - $1.29/lb at Harris Teeter through 4/6


Deli Sandwiches - Packaged deli meat at Harris Teeter Buy 2 Get 3 Free through 4/6
Whole Wheat Bread - great deal at triples last week on Sara Lee bread
Pasta Salad with veggies


Girls night out at the Mexican restaurant! Not sure what hubby will be making for he and the kids :-)


London Broil on the grill
Sweet potatoes
Roasted Asparagus...again!


Spinach and Mushroom Quesadillas


4 large flour tortillas or 8 small flour tortillas
1 package Mexican or Spanish Rice (or brown or white rice – enough for 4)
1 can Rotel or canned tomatoes (approx 12-13 oz), drained
1 box frozen spinach or 1 bunch fresh spinach
8 oz fresh mushrooms, sliced
4 oz shredded cheddar or 4-cheese blend
Garlic powder

Cook rice according to directions on package. Once rice is done, add 1 can tomatoes and garlic and pepper to rice. Cook frozen spinach in microwave and drain well. Saute mushrooms in olive oil spray. If using fresh spinach, add to mushrooms for about 1 minute after mushrooms are done. Heat large skillet to medium. Place one tortilla on bottom of pan. Layer rice, spinach, mushrooms then cheese. Place another tortilla on top. Cook until lightly browned and then carefully flip over and cook other side until lightly browned. Serve with chopped lettuce, fresh tomatoes, light sour cream and guacamole or salsa on top. One large quesadilla serves 2. Each small quesadilla serves 1. Serve with a side of corn and fruit for dessert.

Sauteed green peppers and onions are also great in his dish. You can also add chopped cooked chicken, beef, shrimp or tofu to this dish to increase the protein content. Enjoy!


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  • Faye Prosser - Smart Shopper Apr 7, 2010

    Thanks bfcoupons! I am sure we will have fun!

  • Faye Prosser - Smart Shopper Apr 7, 2010

    Audrey - I just added the quesadilla recipe to the original post above. It's a pretty flexible recipe and not hard at all. You can substitute the veggies and add other meats, depending on what your family likes to eat. Hope you like it!

  • Faye Prosser - Smart Shopper Apr 7, 2010

    Shay - I freeze both. The asparagus is blanched, cooled quickly and frozen. When I go to use it, I just roast it in the oven with a little olive oil and very little salt. The bread is frozen in the original package and thawed on the counter.

  • bfcoupons1 Apr 6, 2010

    Yummm-y Faye...I am definitely trying the chicken pasta with aspargus and mushroom sauce. Have fun at girls night!!! :)

  • audreycurrin Apr 6, 2010

    Faye, What is your recipe for the mushroom and spinach quesadillas?

  • shay1 Apr 6, 2010

    Hi Faye--just wondering how you keep your asparagus and bread fresh for so long??