Lots of veggies on this week's menu as our garden vegetables begin to ripen and the produce deals at the stores are very good. I've also included a couple egg dishes using the great Food Lion egg deal I posted last week. With this heat, I don't use the oven every day, so we are having a couple of dishes made on the grill including grilled chicken for Father's Day on Sunday.
Egg Salad Sandwiches (using great deal on Food Lion eggs I posted about last week and light mayo on whole wheat bread)
Side of parmesan and butter pasta
Salad with spinach and tomatoes from our garden as well as yellow peppers, cucumbers, onion and croutons. Hurray for fresh veggies from the garden!!
I’m working late and hubby is in charge of dinner (which I will have already made and will only need to be heated)
Barilla Mini Piccolini Bowtie pasta with garlic and olive oil spaghetti sauce
Baked Flounder (Beacon light frozen flounder on sale BOGO at Lowe’s Foods through 6/15)
Sauteed squash, zucchini and onions (were on sale last week at Kroger for $1/lb
Egg casserole (using eggs from Food Lion) with veggie bacon, croutons, red peppers, onions, mushroom, spinach, garlic and shredded cheese – see recipe below
I’ll be camping with our youngest daughter and her Girl Scout troop so hubby and oldest daughter are on their own. I’ll leave them my stack of restaurant coupons and hope they choose wisely!.
Hot dogs on the grill (97% fat free Hebrew National beef hot dogs) – on sale BOGO with .75/1 coupon a couple weeks ago at HT
Hot dog buns on sale at Kroger for $1 package this week
Glazed baby carrots (baby carrots on sale for $1.00 per lb at Kroger this week) – See link to recipe in box above
Sunday – Father’s Day! Happy Father’s Day to all the dads out there!
Grilled herb and garlic chicken breasts ($1.99/lb at Kroger through 6/19)
Broccoli slaw (ramen noodle recipe that everyone loves!) – recipe below
Corn (hoping it’s on sale for a good price starting Wednesday)
Lemon cake (per husband’s request)
Breakfast Casserole Recipe
1 box or 2 bags of croutons, seasoned (I used 2 bags of Texas Toast Garlic and Butter Croutons)
½ green, red or yellow pepper, diced
1 cup fresh spinach from the garden
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)
3 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.
Broccoli Slaw with Ramen Noodles
If you have never had this salad, you may be raising your eyebrows at the mention of ramen noodles in a cold salad. I promise - you are in for a treat. The ramen noodles become perfectly soft in the delicious dressing and the nuts add an excellent flavor. It's ideal for a potluck or picnic, because it has no dairy products.
This salad sits overnight and is eaten the next day. It takes a good 8 hours for the noodles to soak up the dressing and become nice and soft.
1/2 to 2/3 cup olive oil (if you like an oily dressing, use 2/3 cup oil. If you like it more dry, use ½ cup. I measure halfway between the two for my slaw)
1/3 cup sugar
1/4 cup apple cider vinegar
Seasoning packets from ramen noodles
1 pkg. broccoli slaw mix (found in the refrigerated packaged salad section in the produce dept.)
1/3 cup sliced, blanched almonds
1 cup roasted, salted sunflower seeds
2 packages beef ramen noodles (broken into small pieces – but not crushed)
1 bunch green onions sliced
Mix oil, sugar, vinegar and seasoning packets together in a medium bowl. In a large bowl, mix together broccoli mix, almonds, sunflower seeds, sliced green onions and ramen noodles (broken up). Add dressing to broccoli and noodles and mix well. Let stand for a few hours and toss again so all the noodles are coated with the dressing. I usually make this the night before I am serving it. When I get up in the morning, I mix it up again. A few hours later I mix it again. Just before I serve it, I mix it one more time. Serve cold and enjoy!