It's a good thing I have a stocked pantry since we are going to be snowed in for weeks....well, maybe not quite that long. Here's the menu for this week. Enjoy!
Spaghetti and mushroom marinara
Salmon (Walmart has a good everyday price on frozen salmon)
Long grain rice
Broccoli (broccoli crowns on sale at Lowes Foods through 12/28 for $1.48)
Baked mushroom chicken (I still have some boneless chicken breast in the freezer that was on sale for $1.79/lb a few weeks ago, and it is on sale at Kroger through 1/1 for $1.99/lb)
Bow tie pasta (Free at HT through 12/28 with Muellers coupon HERE and sale)
Steamed mixed veggies (Steamfresh veggies .50 after sale and coupon at Lowes Foods through 12/28)
Milk for kids to drink
Total for meal for 4 people: $2.79
Crock pot London broil
Tangerine slices (on sale just about everywhere!)
Friday – New Years Eve!
Not sure of our plans yet so dinner is still up in the air
If you are looking for some traditional New Year’s Day recipes and some background on what makes them traditional, click HERE.
Sugar snap peas
Pierogie Casserole Recipe
This recipe is actually on the back of the Mrs. T's Pierogies box so I didn't come up with it myself. I did change a couple things though. It’s a great weeknight recipe because it is so easy to put together, tastes great and is done in 35 minutes.
1 box frozen pierogies
1 jar pasta sauce
4 – 6 oz. shredded cheese (if you like a lot of cheese, use 6 oz.)
1 green pepper diced or 1 box frozen spinach, cooked and drained
1/2 vidalia onion diced
Garlic powder and Italian seasonings to taste
Put frozen pierogies on bottom of 9 x 13' pan. Sprinkle veggies on top of pierogies. Pour sauce on top. Sprinkle cheese evenly over sauce. Finally, spice to taste with garlic powder and Italian seasoning. Sometimes I add diced chicken, shredded beef or tofu cubes for extra protein. Bake at 350 degrees for 30-35 minutes uncovered until bubbling.