There's sushi, veggie lasagna, breakfast casserole, baked chicken and more on the menu this week.
We love lasagna, but it's just not something I think to cook in the summer. It's such a cold weather food to me so my kids will be thrilled it is on the menu this week! Too bad we have temps in the teens to prompt me to make it.
Are you cooking more cold weather meals now? Do you have any favorite cold weather dishes you like to prepare?
I think we will have soup on the menu every week until April if it stays this cold. It's time to find some new soup recipes.
Leftover Baked Mushroom Chicken. I doubled the recipe to freeze some for another night. Well, everyone decided they wanted it again tonight! Warms a mother’s heart when they love your cooking enough to request a dish 2 nights in a row. I’ll serve it on egg noodles with a side of broccoli.
Boneless skinless chicken breast is on sale at Lowes Foods through Tuesday, 12/7 for $1.77/lb – a very good price! Split chicken breasts are also on sale at Kroger through 12/11 for .99/lb
No Yolks noodles are on sale BOGO for $1.19 through 12/7 - .50/1 coupon from 10/10
With 1 child in a choir concert and the other in a band concert tonight, it’s a soup and sandwich and music night!
Sushi (cooked California roll - no, I don’t feed my kids raw fish) using a Hibachi Xpress Groupon coupon
Not sure yet – waiting to see what’s on sale starting Wednesday. We may have London Broil or beef stew meat cooked in the crockpot.
Noodles on sale w/coupon a couple weeks ago during Harris Teeter super doubles
Newman’s Own pasta sauce is on sale through 12/7 at Harris Teeter BOGO - .50/1 printable coupon
24 oz cottage cheese (we use 1% light – don’t really care for ricotta) on sale at Kroger through 12/11 for $1.99
Kraft with touch of philly shredded cheese on sale BOGO at Lowes Foods through 12/7 with $1 coupon from 11/21
Green pepper from Walmart (they are usually under $1)
Onion (on sale 3 lbs for $1 last week at Lowes Foods with store coupon)
Mushrooms (waiting to see if on sale this week on Wednesday)
Going to a Christmas party at a friend’s house and she requested I bring the broccoli ramen noodle slaw. She had it at my house at a get together a couple years ago. That is 3 weeks in a row I have made this for a function! It’s clearly a hit. Recipe is below.
Breakfast for dinner: Breakfast egg casserole with croutons, veggies and veggie bacon (recipe below)
Eggs - .25 for 1 dozen Davidson’s eggs a couple weeks ago at Lowes Foods with .75 printable coupon
Croutons were on sale a couple weeks ago and I used the recent .50/1 coupon
Fruit salad (pears and apples on sale at Kroger for .99/lb, oranges on sale for $4.99 for 8 lb bag at Kroger through 12/11 and I’ll see what is on sale at other stores starting Wednesday)
Broccoli Slaw with Ramen Noodles Recipe
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 in the fridge 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!
Breakfast Casserole Recipe
1 box or 2 bags of croutons, seasoned (I’ll be using 2 bags of Texas Toast Garlic and Butter Croutons that were on sale recently with .50 coupon)
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)
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.