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WRAL SmartShopper

WRAL SmartShopper

Monday meal plan 11-1

Posted November 1, 2010

The Monday Meal Plan is staying right here on Mondays. Based on your feedback, my schedule, and the following reasons, I have decided to keep the meal plan on Mondays.

Most of my meal plan comes from what I already have in my fridge, freezer and pantry. These are items that were purchased in previous weeks on sale (and often with coupons). That is one of the main techniques of this system. Buy the best deals in multiples of 2 or 3 or more so when you run out, you have enough in your overstock to hold you over until the next sale (which is often every 3-5 weeks). I usually don’t plan most of my menu based on the sales for that week primarily, so the day of the week I create it on is not influenced heavily by the sales that week. In addition, I outline the best deals on Wednesdays and emphasize what I think are the best buys. You can bet those are items I will be buying as well and you will see them on future meal plans. Finally, because of other commitments, Mondays are really the best day for me to spend time on the menu and it would be tougher to fit it in any other day of the week. Thanks to everyone for their comments and great name suggestions for a possible Thursday menu! Now…let’s eat!

Monday

Hebrew National light beef franks on the grill (BOGO at Lowes Foods through 11/2 plus I had a $1 printable coupon that is no longer available)

Hot Dog Buns ($1 at Harris Teeter through 11/2)

Pasta Salad with veggies (including tomatoes from our garden! We aren’t getting many – but they are still coming in.)

Tuesday

Cheese quesadillas with lettuce, tomatoes, sour cream, salsa

Fat free refried beans

Orange slices (navel oranges on sale $4.99 for an 8 lb bag at Kroger through 11/6)

Wednesday

Creamy crockpot garlic chicken and mushrooms (chicken on sale for $1.79/lb at Lowes Foods a few weeks ago, 8 oz. mushrooms hopefully on sale for $1.99 or less starting Wednesday, cream of mushroom soup .50 on sale a couple weeks ago – also on sale at Kroger with buy 10 get $5 back promo through 11/6, garlic powder and pepper .25)

12 oz. No Yolks Egg noodles = .25 with sale and coupon a couple months ago

Green Giant frozen broccoli (on sale at Harris Teeter starting 11/3 for $1 - .60/3 coupon from a few weeks ago = .60 each)

Total cost for meal for family of four: $5.38

Thursday

Salad with grilled chicken (chicken breast on sale for $1.99/lb at Kroger through 11/6, $2.35 at Lowes Foods through 11/2, BOGO at Food Lion for frozen chicken breast halves or tenders through 11/2)

Crescent rolls (bought at last Harris Teeter Super Doubles promotion)

Orange slices

Friday

Creamy spinach and cheese enchiladas

Fresh guacamole (avocados $1 each at Kroger through 11/6)

Spanish rice

Creamed corn

Saturday

We are having dinner with friends at their house. Not sure yet what I am bringing….

Sunday

Not sure what we are having – depends on how late the soccer tournament goes.
We may have breakfast for dinner with a breakfast casserole. Depends on what time their last games are being played.


Breakfast Casserole

Ingredients

1 box or 2 bags of croutons, seasoned (I’ll be using 2 bags of Texas Toast Garlic and Butter Croutons)
1 green, red or yellow pepper, diced
1 can 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, veggie sausage, real sausage, tofu or nothing, if you prefer)
6 oz. shredded cheese (cheddar, four cheese Mexican, cheddar/mozzarella all work well – I’ll be using 2% cheddar)
12 eggs
3 cups milk (I use 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 4 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.

4 Comments

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  • aprilmiller Nov 2, 2010

    No WAY!!! I went ahead and tried it on my own... with the Green Giant creamed spinach... and I happened to have some left over cooked rice in the fridge that I decided to stir in with some cheese! Baked them in the enchilada sauce and sprinkled cheese, and we ate them on a bed of lettuce with loads of sliced red peppers (on sale at Lowes) thrown on top. They were delicious! I thought, "man, I need to tell Faye about adding in some rice because these are great!" And here you already use rice! I also like a fresh squirt of lime on anything Mexican! Mmmm... how soon until I can make those again?

  • Faye Prosser - Smart Shopper Nov 1, 2010

    Ohhh - the rice I put in the enchiladas is already cooked as well, of course!

  • Faye Prosser - Smart Shopper Nov 1, 2010

    Yep and yep! I use the frozen Green Giant creamed spinach in the box. I mix it with cheese and rice and wrap in a tortilla. Then I put the tortillas in a 9" x 13" pan and pour on the enchilada sauce and top with a little more cheese. Then bake for about 20 minutes at 350 until cheese is melted. Top with lettuce, tomatoes and a dollop of sour cream. Yum!

  • aprilmiller Nov 1, 2010

    Do you microwave your creamed spinach before putting it in the tortillas? Then do you wrap them and bake with enchilada sauce?