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WRAL SmartShopper

Monday meal plan: New recipe for crepes!

Posted January 21, 2013

 

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

11 Comments

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  • ascherer Jan 22, 2:35 p.m.

    jdouglas and Faye, thanks for the tips.

  • Faye Prosser - Smart Shopper Jan 22, 1:39 p.m.

    jdouglas - we get Japanese food from Yummi Japan in the 40/42 area in the FL shopping center. Delicious and affordable. Very good sushi (we do not eat raw sushi anymore). They have about 6 or so tables but I hardly ever see many people eating there. There is usually a line for take out though.

    I'd say you will have your fill of ham this week! lol Your corn chowder sounds delicious.

    ascherer - freezing leftovers in portions is a great way to cook frugal meals and now have to eat the same thing for 3 nights in a row. It also saves you time because you only cook once and clean once but you have meals for a number of nights in the coming weeks.

    As jdouglas mentioned, cooking the protein and using it in various meals works well. You can cook up a batch of chicken, ground beef, a roast, etc and separate into individual portions. Use a couple that week and freeze the rest for another week.

  • jdouglas13 Jan 22, 12:58 p.m.

    ascherer, maybe menu components would work for you. For example, you can prep a variety of salad ingredients and turn it into a different salad each time. A whole cooked chicken can be a roast one night, salad another, soup yet another, without feeling you are eating the same dish over and over, and it freezes well too (I like to shred it first). I ate a lot of pasta when I was cooking just for myself too. It goes together quickly and is endlessly different depending on what you put with it.

  • jdouglas13 Jan 22, 12:51 p.m.

    I'm looking forward to hearing about the crepes -- they sound yummy! And happy birthday to your DH. I didn't know there was a Japanese takeout place? I am crazy for Japanese hibachi food.

    Well, my menu is a day late, a dollar short, and rather boring this week.

    Stuffed shells with tomato-roasted pork sauce (cooked bones and meat from leftover pork roast in canned tomatoes and garlic), caesar salad.

    Baked ham, homemade gnocchi, caesar salad.

    Corn chowder with potatoes and leftover ham, the last of the caesar salad (with anchovies at $1.50 - $2/can, you can bet I'm using every last bit of that salad dressing!). We'll probably have leftover soup another night as well.

    Mac & cheese, steamed broccoli.

    Maybe french toast with a side of ham.

  • UNCW_Ash Jan 22, 8:40 a.m.

    M: cooked deer stew for the first time-it was yummy! T: leftovers of stew and chicken & rice we had Sunday W: hamburger steak, roasted potatoes, green beans Th: Chicken something or other F: not sure yet

  • kat08858 Jan 22, 7:59 a.m.

    M-Leftover chicken parmagiana, penne, broccoli, T-Pork dumplings and brown rice, W-Chicken ceasar sliders, Th-Veg. chili, F-Chili dogs, seriously garlicy fries :)

  • ascherer Jan 22, 4:52 a.m.

    I am going to get the hang of meal planning yet and then learn to stick to the plan.

    M: Shrimp Alfredo (salad was planned but it got to late for that and we were hungry) T: Dinner out with DH and his mens group with their wive W: DH is going to cook a hunk of beef. So maybe oven roasted potatoes and veggies with a salad TT: Beef stew with veggies in it over biscuits and a salad F: Leftovers with a salad

    If anyone has tips for cooking for 1, please let me know. Shortly it is back to work in DC for me and I get so frustrated trying cook for just myself because I really don't like leftovers unless I can make them into something else the next day. I don't mind cooking a larger portion if i can freeze it and eat it a few days later.

    Thanks

  • Faye Prosser - Smart Shopper Jan 21, 3:21 p.m.

    Thanks for sharing your menus ladies! They both look yummy. Those pb and banana waffles sound divine, Nakabi!

  • floomamia Jan 21, 3:20 p.m.

    M- Potato-crusted cod, mashed cauliflower, garlic spinach

    T- Coconugget Tofu, Broccoli, Corn, Salad

    W- Beef pie, mashed potatos, green beans

    T- Garlic Salmon, Baked Sweet potato, Brussels Sprouts

    F- Spinach Spaghetti w/sauce, salad, garlic knots

  • nakabi Jan 21, 12:50 p.m.

    Happy birthday to your husband Faye! I'm sure your crepes will be très délicieux :)
    Mon-Leftover turkey tettrazini (cooked using turkey from Thanksgiving), veggies, garlic bread
    Tue-Parmesan crusted grilled salmon, couscous patties, creamed spinach
    Wed-Grilled tilapia, sweet potato chips, steamed veggies
    Thur-Fish and chips, fried green tomatoes & okra (left over from the garden last year)
    Fri-Breakfast for supper, probably peanut butter & banana waffles with turkey sausage & yoghurt/fruit parfait

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