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WRAL SmartShopper

WRAL SmartShopper

Monday meal plan 8-9

Posted August 9, 2010

This week we are having a variety of dishes including a number of different protein sources - shrimp, chicken, tofu, beef and veggie burgers.  I am really looking forward to the shrimp kabobs and the beef stroganoff! The stroganoff sauce is sooo good on egg noodles.  What's on your menu this week?

Monday
Chicken sandwiches (using Morningstar veggie chicken patties)
Baked squash casserole (with squash from our garden – it’s also on sale this week for .99/lb at HT and Kroger)
Grapes

Tuesday
Italian Pasta Bake
Garlic Bread
Broccoli (on sale at Kroger for $1.50 a bunch through 8/14)

Wednesday

Chicken Tacos with chicken cooked in crockpot (chicken on sale at Kroger for $1.99/lb through 8/14
Mexican Rice
Cantaloupe (on sale at Food Lion for $1.25 through 8/10)

Thursday

Tofu and vegetable stir fry
Egg rolls
Salad

Friday

Beef Stew Stroganoff in the crockpot (using BOGO London broil from HT recently)
Egg noodles
Salad

Saturday

Shrimp kabobs on the grill (with shrimp, green peppers, mushrooms and onion)
Pasta Salad with tomatoes (from garden), Green peppers (.69 each at Kroger this week)
Corn on the cob (3 for $1 at Kroger though 8/14, .33 each at Food Lion through 8/10)

Sunday

Not quite sure yet

 

Crockpot Beef Stew Stroganoff and Noodles

Ingredients

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)
½ cup flour
¼ 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!


Italian Pasta 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 works 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 green pepper, chopped, instead of spinach (or in addition to spinach)

 

 

Squash Casserole

Ingredients

2 lbs yellow squash chopped or sliced (whichever you prefer - I like sliced)
1 onion, chopped
1 can condensed cream of mushroom soup
1 cup mushrooms, sliced
1 cup shredded cheddar cheese
2 eggs, beaten
1 cup seasoned croutons, crushed
Garlic powder and pepper to taste

Preheat oven to 350 degrees. Saute squash, onion and mushrooms in skillet until tender, but not mushy. Place veggies in a 2 qt casserole. In a medium bowl, combine egg, cheese and soup. Mix well and pour into the casserole dish with the squash. Bake for 25 minutes. Remove from oven and sprinkle croutons on top of casserole. Bake an additional 20 more minutes.

 



 

3 Comments

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  • techwritermommy Aug 11, 2010

    Can't wait to try the Italian Pasta back tonight, although I am going to substitute the tofu for chichen! I am so excited as I have exactly everything in the ingredient list! Thanks for the recipe!

  • Faye Prosser - Smart Shopper Aug 9, 2010

    That's too funny, Sarah! Hubby came in from the garden with a bunch of squash yesterday and I knew just what to do with it. We love this casserole - hope you do as well.

  • shall6 Aug 9, 2010

    Thank you Faye! How did you know that I have been searching for a new crockpot recipe, wondering how to use tofu and trying to figure out a new way to get rid of all my squash!

    Sarah