WRAL SmartShopper

WRAL SmartShopper

Monday meal plan 12-27

Posted December 27, 2010

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

Garlic bread



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

Sweet potatoes

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.


Baked Pierogies

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.


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  • Faye Prosser - Smart Shopper Dec 28, 2010

    The bread sounds fun, christopherjknoll. I admit - I don't think I have ever eaten saurkraut. Is it good? I will try just about any food but I have not ever been served or ordered or made saurkraut. Shoudl that be on my to-do list for 2011? What's the vote - yea or no on saurkraut for Faye? :-)

  • Faye Prosser - Smart Shopper Dec 28, 2010

    You are welcome, jdouglas!

  • jdouglas13 Dec 28, 2010

    Sounds good -- thanks!

  • christopherjknoll Dec 27, 2010

    growing up we went to my great grandmas for saurkraut and pork, we also had this bread back in sandusky that was shaped like a pretzel each year as well

  • Faye Prosser - Smart Shopper Dec 27, 2010

    IMHO - your London broil recipe sounds good! So does your pierogies method! I often sautee them in onions, mushrooms and green peppers with a little olive oil. Yum...

    jdouglas, here is the recipe I am using although I may do teriyaki beef instead of BBQ depending on my mood. In that case I will just add teriyaki sauce instead of BBQ sauce:

    Easy Crockpot BBQ Chicken Recipe

    You can use beef, chicken or pork in this delicious and easy barbecue recipe.


    1 and ½ to 2 pounds boneless, skinless chicken breast

    ½ bottle of your favorite barbecue sauce

    ½ onion, chopped

    ½ tsp. Garlic powder

    Salt and pepper to taste

    Put chicken breasts in slow cooker. Season with garlic, salt and pepper. Pour barbecue sauce over meat and add onion. Cover and cook on Low for 7 to 8 hours, until fully cooked and tender. Check at 7 hours to see if done. Serve whole or pull apart to make BBQ sandwiches. Serves 4. Delicious!

  • Nanny113 Dec 27, 2010

    We love Pierogies! We just usually cook up some sweet onions in a pan adding salt, pepper, and sugar to carmelize. After boiling the pierogies we toss into the pan to crispen the outside, through in some bacon bits and yummo!

  • Nanny113 Dec 27, 2010

    For you London Broil put it in the crockpot and sprinkle is with cinnamon, yes cinnamon. I usually cover it pretty good so it looks like a rub. Pour in some beef broth for extra moisture -- shouldn't cover the meat -- and cook the amount of time you need to be ready for your meal.

  • jdouglas13 Dec 27, 2010

    Faye, how do you make the crockpot London broil? I have a few in my freezer that I got on sale a while back, and my gas grill is buried under the snow!