On the menu this week we have baked flounder, chicken tacos, stuffed peppers and grilled chicken. The kids always love taco night. I am looking forward to the stuffed peppers! What's on your menu this week?
Baked Flounder with Parmesan (Beacon Light frozen fish BOGO from Lowes Foods a few weeks ago)
Uncle Ben’s Roasted Garlic and Olive Oil long grain and wild rice
Sugar snap peas
Grapes (.99/lb at Food Lion through 10/12)
Chicken tacos (Using $1.79/lb boneless chicken breasts from Lowes Foods on sale a couple weeks ago and Old El Paso taco shells from Lowes Foods with store and manufacturer’s coupons. Split chicken breasts are on sale at Kroger this week for .99/lb through 10/16)
Lettuce, tomatoes, shredded cheese and sour cream on tacos
Pear slices (.99/lb at Kroger through 10/16)
Tofu stuffed green peppers with rice, cheese, tofu, onion– see recipe below
Croissants (Pillsbury croissants on sale with coupon during HT super doubles last month)
I am working late so it’s sandwich night
Pasta Salad (which I will make the night before)
Pizza night! – DiGiorno pizza from Kroger using $1 coupon and Kroger Mega sale = $2.99
Apple slices (Gala apples on sale at Kroger through 10/16 for $3.99 for a 5 lb bag = .80/lb)
Grilled chicken with Italian dressing
Baked sweet potatoes
Possibly mushroom crepes (not quite sure yet...)
Tofu Stuffed Peppers Recipe
There are many variations on stuffed peppers. I usually make them with tofu or crumbled veggie burgers as a hearty vegetarian meal. They are also great with cooked chicken or ground beef. Steam the peppers in the microwave to soften and lesson cooking time in the oven.
4 red or green peppers
1 block firm or extra firm tofu, patted dry with towel and cubed
2.5 cups cooked mexican rice (1 pouch Knorr Fiesta Sides Mexican Rice works well)
1 cup shredded Mexican or cheddar cheese for inside of peppers
¼ cup shredded cheese for top of peppers
1 can diced tomatoes with garlic and spices
½ onion chopped
Garlic powder to taste
Pepper to taste
Preheat the oven to 350 degrees.
Cut off top of peppers and core. Place peppers standing up in microwaveable glass pan. Add 1/3 cup water to bottom of pan. Microwave on high approximately 3-4 minutes until softened (length of time depends on size of peppers). Do not overcook or peppers will be too mushy to stuff. In medium mixing bowl, combine the cubed tofu, cooked rice, 1 cup shredded cheese, diced tomatoes including juice in can, chopped onion, garlic and pepper. Remove steamed peppers from microwave, empty any water still in them and place upright in baking dish. Fill peppers with tofu and rice mixture. If there is extra mixture (because the peppers are smaller), place it in the pan around the peppers. Bake at 350 degrees uncovered for 20 minutes. Sprinkle shredded cheese on top of peppers and bake for additional 5 minutes. Makes 4 servings.
Whole Foods Firm Tofu: $1.20
Green Peppers: $4.00 (usually $1 each at Walmart)
Knorr Fiesta Sides Mexican Rice Pouch: $0.50 with sale and coupon
Shredded Cheese: Free from Kroger sale months ago – cheese stored in freezer
Can of diced tomatoes: $0.25 with sale and coupon
½ onion, chopped $.30
Garlic powder and pepper: $.05
Total cost for dish: $6.30
Cost per serving: $1.57
**If the peppers are large, we usually have 1 stuffed pepper left over to share for lunch the next day since most of us don’t eat an entire stuffed pepper at one meal (as much as I might like to eat a whole one!). The total cost for the dish ends up being closer to $4.72 ($1.18 per person) since we only use 3 stuffed peppers for dinner.