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WRAL SmartShopper

Monday meal plan 6/6

Posted June 6, 2011

On the menu this week, we have BBQ chicken in the slow cooker, spinach ravioli, shrimp, fish sticks and more. What's on your menu?

 

Monday

Contessa sweet and sour shrimp (it was on the menu last week, but we ended up having something else, so it’s back on the menu this week)

Rice (free with sales and coupons recently)

Kahiki egg rolls (great deal at HT super doubles a few months ago)

Sugar snap peas

Tuesday

Baked spinach ravioli (frozen Lowes Foods brand spinach and cheese ravioli on sale through 6/7 for $3, Ragu pasta sauce on sale with coupon at HT for .97) - recipe below

Garlic bread

Salad

Wednesday

BBQ chicken in slow cooker (recipe below)

Pasta salad with veggies

Tomato and cucumber salad

Thursday

Last day of school so going out to celebrate (with a Groupon coupon, of course!)

Friday

I am working late so it’s pizza night! (Palermos pizza that was a great deal with sales a coupons recently)

Steamed butter and parmesan carrots

Apple slices (on sale at Food Lion for .83/lb in 3 lb bag through 6/7)

Saturday

Fish sticks (bought on sale with coupon a few weeks ago)

Mac and cheese (Kraft Homestyle mac n cheese on sale at HT for $1.75 through 6/6 - .55 coupons on the package that doubled = .65/bag)

Salad

Sunday

Not sure yet- depends on what is on sale starting Wednesday – probably something on the grill

 

Easy Crockpot BBQ Chicken Recipe

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

Ingredients:
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!

 

Baked Spinach Ravioli

Ingredients

1 bag frozen ravioli, approx 24 oz (available flavors often include light cheese ravioli, spinach and cheese ravioli, meat ravioli or cheese ravioli)
1 jar pasta sauce, approx. 26 oz
4 oz. shredded 2% mozzarella cheese or Italian cheese mix
2 oz. grated Parmesan cheese
Garlic powder and Italian spices to taste
Optional: 4 oz sliced mushrooms, ½ diced onion, 1 diced green pepper and/or 1 cup fresh spinach.

Preheat oven to 350 degrees. Spoon 1/3 jar over bottom of 13 X 9 pan. Place frozen ravioli on bottom of pan evenly. If you have a couple extra ravioli once bottom is covered, place them on top of other ravioli. Pour the remaining sauce over ravioli and around the edges to cover the ravioli. Add spices to taste. Sprinkle the shredded cheese and the parmesan cheese over the top. Cover with tin foil & bake for 25 minutes. Remove foil and bake for another 10 minutes. Serve with garlic bread and salad. Enjoy!

Additions: Add your favorite veggies (preferably sautéed) like spinach, green peppers, onions and mushrooms or diced cooked chicken or cubed tofu to this dish. Place them on top of the ravioli before adding the sauce and cheese.

 

10 Comments

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  • Faye Prosser - Smart Shopper Jun 9, 2011

    jdouglas - you have just come up with this week's Thursday Thoughts topic! Thank you!

    I also like to add the Crab Classic imitation crab to mayo based pasta salad.

  • jdouglas13 Jun 8, 2011

    We love pasta salad in the summer and it's a great way to stretch a little bit of meat. If we have the mayo/sour cream based, we add some canned tuna. If we do a lemon juice and oil or pesto based salad, we add grilled chicken or cooked shrimp. Yum!

    Faye, maybe we should have a post entitled "Your Favorite Frugal Summer Salads" or something along that line.

  • Faye Prosser - Smart Shopper Jun 8, 2011

    Sounds wonderful, pss3! Thanks for sharing your pesto recipe!

    I added a container of Italian Herb philly cooking cream to the spinach ravioli last night and it was so delicious! Mixed with the pasta sauce it gave it a creamy tomato flavor that the whole family loved. I have a few of those cooking creams left in my fridge as well. LOL

    Finesse - I use either light mayo or Italian dressing (depends on what I have on hand) and then add veggies like chopped tomatoes, green and/or red peppers, vidalia onions or green onions, black olive slices, etc. I make it at least 3 or 4 hours before needed so it has time to get cold in the fridge before serving.

  • pss3 Jun 6, 2011

    I made the most awesome pesto sauce tonight! I mixed 3 TB of jarred pesto (mine was from Trader Joe's), 3 TB of Philly Cooking Creme, and 1 TB of Red Wine Vinegar. Made enough sauce for three generous servings of pasta. I love finding new uses for cooking creme...only 14 containers left in my fridge (all free from various sales).

  • finesse187 Jun 6, 2011

    Faye...As always great sounding meal plan. I have been slacking on mine these last couple of weeks. How do you fix your pasta salads. I have a bunch of pasta I need to utilize.

  • Faye Prosser - Smart Shopper Jun 6, 2011

    Whooo hooo for date night, pss3! Thanks for postin gyour menu. We may be grilling our butterball turkey sausages on Sunday night - thanks for the idea. :-)

    The Mexican studdes shells sounds great, rebeccakeenan! I love the $5 dinners recipes. She has some gret ideas.

  • pss3 Jun 6, 2011

    Our meals:
    Monday: Pasta with grilled chicken and pesto, salad. Tuesday: Hamburger soft tacos, salad. Wednesday: butter ball turkey sausages, sweet potato fries. Thursday: chicken nuggets, mac and cheese. Friday: date night with my hubby!

  • swirlgirl027 Jun 6, 2011

    I made the Mexican Stuffed Shells recipe from $5 Dinners last night and it was delish!

  • Faye Prosser - Smart Shopper Jun 6, 2011

    Thanks for posting your menu, K! Looks great! Let us know how the Mexican chicken pasta salad works out. If you get a chance, post the recipe or link to the recipe if available.

  • kcampbell113 Jun 6, 2011

    Monday: Mexican chicken pasta salad (new recipe so we'll see)
    Tues:BBQ chicken in the crockpot for sandwhiches
    Weds: Kielbasa on the grill with pierogies on the side
    Thurs: Hot dogs with Mac&Cheese (birthday dinner for a 7 yo)
    Fri: ?? Last day of school;