WRAL SmartShopper

WRAL SmartShopper

Weekly meal plan and Monday dinners

Posted November 3, 2014

Chicken, stuffing and squash


Here's the place to share your meal ideas for the evening, post where you bought the ingredients frugally and even share a recipe if you would like. If you need some inspiration for your own dinner tonight, this may give you some helpful ideas.

What's on your menu tonight?

Sunday night we had rotisserie chicken, homemade dressing and squash & onions. I always forget how easy it is to make homemade dressing and it tastes so good. I used 16 oz. whole wheat bread (broken up and left sitting on 2 cookie trays for a couple hours), sauteed celery, onions and mushrooms, 1 cup chicken broth, poultry seasoning, garlic powder, pepper and parsley. Bake in oven for 30 minutes at 350 degrees. I vow to make it more often as everyone loved it.  You can see a photo of dinner from Sunday evening above.

This week, our meal plan includes:

* Monday:  Homemade veggie soup (using homemade chicken stock I made Sunday night), grilled cheese sandwiches, apple slices. See recipe below.

* Tuesday:  BBQ beef in slow cooker (using London Broil on sale at Food Lion through 11/4 for $3.50/lb), rolls, cole slaw, steamed broccoli

* Wednesday:  Toasted chicken sandwiches on Chicago rolls (on sale at Lowes Foods through 11/4 for $1.49) topped with sauteed onions & green peppers (2 for $1 at farmer's market) as well as tomatoes and provolone. Sides of local corn (from the farmer's market for 9 ears for $4) and sugar snap peas.

* Thursday: Homemade veggie pizza with green peppers, mushrooms, black olives and onions, side salad

* Friday:  Garlic shrimp on a green salad, garlic bread


Vegetable Soup

This vegetable soup includes some of my favorite vegetables. You can add any veggies you like (green beans, potatoes, cauliflower, etc)


2 cans (28 oz each) of diced tomatoes with liquid

4 - 6 cups chicken broth (I usually use 6 cups of water with 3 chicken bouillon cubes or 6 cups homemade chicken stock)

8 oz sliced mushrooms (although I often add 12 - 16 oz because I LOVE mushrooms!)

2 stalks celery, sliced

2 zucchini, sliced

2 yellow squash, sliced

2 carrots, sliced

1 onion, chopped

1 cup corn

1 tablespoon garlic, minced

1 bay leaf

Pepper to taste

Italian seasoning to taste (or fresh herbs at the end)

6 - 8 oz cooked pasta (I like to use medium shells)

Saute' the onions, celery and garlic in 2 tablespoons of olive oil. Add the rest of the veggies, canned tomatoes (including liquid in can) and chicken broth. Add any dry seasonings & pepper to taste. Bring to a boil, then reduce heat and simmer on low, covered, for 1 to 1.5 hours. Remove bay leaf and add in the cooked pasta. Garnish with Parmesan. Serve with crusty bread.








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  • kwells0062 Nov 4, 2014

    Still loving the low prices on potatoes right now, and ALWAYS in love with my slow cooker, so tonight is slow cooker scalloped potatoes. For the boys, I will add ham, but keep it vegetarian for my daughter and I. Small greens salad, canned fruit for dessert. Trying to go a little lighter after our recent pumpkin parfait spree!

  • ThomasG Nov 3, 2014

    Someone shared a recipe that was chicken breast in marinara sauce with cheese melted on top , serve over spaghetti - (kinda like chicken parmesan ?) . Of course the salad and bread on the side
    We tried this and love it .

  • raesmom1612 Nov 3, 2014

    Meredith88~ I usually cut up chicken breast into square pieces and season it up with what I have on hand (italina seasoning, adobo, oregano, rosemary, thyme, etc) and cook until brown. Then add a jar of my favorite pasta sauce and let it cook. Serve over spaghetti noodles and you have chicken spaghetti. My chicken eating family loves it. Serve with a salad and some galic bread.

  • RaleighFoodBlogger Nov 3, 2014

    Meredith88- another option is a Chicken Picatta Pasta. Here's one of my favorite recipes

  • observant Nov 3, 2014

    I love to cook a large meat that can be used multiple ways !
    how about chicken meatballs with marinara sauce over pasta ??
    Or just serve with good bread and salad

  • meredith88 Nov 3, 2014

    We are also having a chicken theme this week. I cooked a whole 5lb chicken in the crock pot yesterday so all the meat is done for the week. The chicken was from a sale at HT a while back when they were $0.69/lb.

    Monday - Chicken Pot Pie (canned veggies and frozen from past sales). I make the crust batter from scratch with items on hand.

    Tuesday - Chicken Fajitas with peppers and onions from the garden and tortillas that were given to us.

    Wednesday - It's supposed to be pasta night but I'm not sure how to use chicken with pasta other than with alfredo sauce which I hate. Any ideas?

    Thursday - Chicken and rice. We have leftover, already cooked rice from Brasilian last week. I'll add veggies from the freezer.

    Friday - BBQChicken Pizza. My husband has wanted to try this for months now and we will have just enough chicken leftover to make it. Salad to go with it.

  • twoboysandadog Nov 3, 2014

    I put 2-3 frozen chicken breasts in crockpot along with a can of corn, can of black beans(drained) and small jar of sala. Cook on low all day. We eat in burritos with sour cream, jalepenos and shredded cheese or over torilla chips. It is so good you can eat it straight from a bowl too :)

  • raesmom1612 Nov 3, 2014

    lol RFB she was a hoot, Ill have to email one to ya ;)

  • RaleighFoodBlogger Nov 3, 2014

    Raesmom- sounds so fun! Wish there was a picture option on here, I bet Rae looked adorable :-)

  • raesmom1612 Nov 3, 2014

    Thanks for that halloween candy recipe Faye. I cant wait to give it a shot with Rae! She is going to love it!! We went downtown on East was VERY nice and she got LOTS of candy (for her daddy lol) and compliments :)

    Throwing a reduced priced pork tenderloin (4.57) in the oven served with reduced price hormel mac and cheese (1.67) from FL yesterday and some green veggies from previous HT sales (less than $1 or free)