Monday meal plan: New recipe for crepes!

Dining at the Prosser home has taken on a decidedly French flavor this week with a new recipe for Spinach, Mushroom and Turkey Bacon Crepes. Read on for the recipe including a decadent Béchamel Sauce (doesn't that sound impressive?)! I am also trying a new recipe for Greek Pasta Salad this week and have included that recipe, as well.

Posted 12:00 p.m. Jan 21, 2013 — Updated 12:00 p.m. Jan 21, 2013

By

Faye Prosser

Dining at the Prosser home has taken on a decidedly French flavor this week with a new recipe for Spinach, Mushroom and Turkey Bacon Crepes. Read on for the recipe including a decadent Béchamel Sauce (doesn't that sound impressive?)! I am also trying a new recipe for Greek Pasta Salad this week and have included that recipe, as well.

Meatless Monday!

Fettucini alfredo (using Classico light alfredo sauce from HT deal a couple weeks ago)

French bread

Salad

Tuesday

Crepes with creamed spinach, turkey bacon and mushroom filling and a Béchamel sauce

For a Basic Crepes Recipe, head to AllRecipes.com. If you read the reviews, you will see that many people recommend mixing the wet ingredients first, and then adding the dry ingredients. That is what I intend to do as well.

I’ll be filling the crepes with a mixture of:

1 box of Green Giant frozen creamed spinach

8 oz. sautéed fresh mushrooms

6 sliced, cooked and crumbled turkey bacon strips

¼ cup parmesan

Fresh rosemary, garlic and pepper to taste

Once the filling is rolled in to the crepes, I’ll top them with ½ cup shredded mozzarella cheese and bake in a foil covered pan for 15 minutes at 350 degrees.

For the sauce over the crepes I am going to make a Béchamel Sauce using a recipe on culinarycrumbs.com. I may even go for the Mornay sauce she includes by adding a little cheese. Her chicken, spinach and mushroom crepes look very good and I will probably make them next month.

I’ll post pictures on Wednesday! Hopefully they will be tres bien!

Fruit salad

Wednesday

Creamy garlic mushroom baked chicken

(Combine a can of Progresso creamy mushroom soup, ½ cup light sour cream, 1 can drained corn, 8 oz sliced sautéed mushrooms, garlic powder or chopped garlic and pepper to taste. Pour it over 4-5 chicken breast halves in a 9 x 13 pan. Top with about 4 oz shredded cheddar cheese and ¼ cup Parmesan cheese. You can also top it with bread crumbs if desired, but I usually don’t. Bake uncovered for 40 to 50 minutes until chicken is fully cooked. Serve over egg noodles. It’s like chicken stroganoff.)

Egg noodles

Steamed carrots

Thursday

Japanese take-out (my husband requested Japanese for his birthday and I have a Visa gift card I received as a gift making our dinner free!)

Blackberry pie (hubby's request for birthday cake)

Friday

Roasted whole chicken (from the great HT chicken deal last week)

Greek pasta salad from MyRecipes.com

Orange slices

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