WRAL SmartShopper

WRAL SmartShopper

Weekly meal plan and Tuesday dinners!

Posted August 26, 2014

Strawberries

 

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?

Our meal plan for the week includes:

Monday: Beef sliders with BOGO London Broil in the slow cooker, rotini pasta, sauteed zucchini, watermelon

Tuesday: Baked chicken, Seeds of Change quinoa and brown rice, salad with a tomato from our pitiful garden

Wednesday: Garlic shrimp and pasta with veggies (broccoli florets, onion, carrots)

Thursday: Baked strata with mushrooms, turkey bacon, green peppers, onion and cheese.  Side of fruit salad.  I am using a variation on a strata recipe from thepioneerwoman.com.   I'm adding some additional veggies and turkey bacon instead of pork bacon. I am also using seasoned croutons (on sale with coupon at HT recently) instead of pita chips.

Friday:  Homemade veggie pizzas with HT dough ball crust. I may do a spinach, black olive and mushroom pizza with a creamy white sauce.

 

17 Comments

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  • jdouglas13 Aug 26, 2014

    Thanks Raesmom - I'll have to pick up some to try it next time I'm shopping.

  • meredith88 Aug 26, 2014

    Thrift - I posted this on yesterday's thread too in response to your question but thought you might be more likely to see it here. I usually go to the Flowers Bread Store at the intersection of Capital Blvd and Spring Forest Rd in Raleigh. There is also an Arnold Bread Store on Trawick Rd right off Capital Blvd. Both stores are less than a mile from my house so it's very convenient for us.

  • raesmom1612 Aug 26, 2014

    (continued)

    In my opinion I cant live without adobo!!! It is amazing and i really do use it in everything, rice, beans, potatoes, meats, veggies you name it. My food doesnt taste the same without it!! When we were first married hubby tried to get me to use Lawrys (i did....did being the key word lol) and i told him, if im makin meals, im makin them my way and my way is with adobo. I still buy lawrys, but one container of lawrys last a billion years as opposed to my adobo, i buy it once a month :) (and the goya kind is the best, i wouldnt try a cheap or no named brand)

  • raesmom1612 Aug 26, 2014

    Yea, hasnt been fun with a sick kid around :( Adobo is a powdered goya product and it has everything in it!!!

    This is what I found about it online (there are a few videos on youtube, funny videos, that make fun of puerto ricans and adobo, they say we use it on EVERYTHING, which is true, but in one video the guy is shown showering with it.....I think it hilarious!!!)

    Puerto Rican-style adobo is a seasoned salt that is generously sprinkled or rubbed on meats and seafood prior to grilling, sauteing, or frying. Supermarkets sell prepared blends. There are two types of adobo on the island. The wet rub, adobo mojado, consists of crushed garlic, olive oil, salt, black pepper, dry or fresh orégano brujo, citrus juice or vinegar or a mix of both citrus and vinegar. More widely used on the island is a dry mix, adobo seco. It is easier to prepare and has a long shelf life. Adobo seco consists of garlic powder, onion powder, salt, black pepper, dry orégano brujo, and sometimes dried citrus ze

  • jdouglas13 Aug 26, 2014

    Raesmom, no problem. Poor kid, though. :(

    I just read your cheese stuffed meatball recipe again and am definitely going to try it. Never would have thought to combine the ground beef and sausage, but that must make it super flavorful. Can you tell me a bit about adobe seasoning? I've heard of it, but am not sure what's in it.

  • raesmom1612 Aug 26, 2014

    Thank jdouglas, good to know that that is whats wrong with Rae and its not a cold. I will refill her allergy meds.

  • jdouglas13 Aug 26, 2014

    Awesome menus, everyone! Mon account, your pierogy dish sounds so good. I am so with you on the garlic. It just makes everything better! :)

    Tonight DW is having a very soft version of leftover spaghetti and meatballs made with homemade sauce, orzo boiled until very soft, and smashed meatballs. Not the most appealing sounding dish, but the flavors were all there and parm from my stash helped. No clue what I'm having yet.

    Raesmom, allergy season is indeed upon us again in full force and will probably continue until there's a frost. Hope Rae is feeling better soon.

  • UNCW_Ash Aug 26, 2014

    Burgers tonight. Think I'm going to make hashbrowns with it (big bag on sale at HT a while back) and then we can have those leftovers to eat with eggs in the morning.

  • RaleighFoodBlogger Aug 26, 2014

    Mon Account- that sounds so amazing! My DH's family is Polish, and I've always wanted to try pierogies. Thanks for this great casserole recipe!

  • Mon Account Aug 26, 2014

    Tonight it's comfort food (and part 2 of cleaning out the fridge): pierogie casserole.

    My Polish family always scowls at my way of working with pierogies - I step outside the box of 'pan fried with butter and onion' (which is still heaven with hand-made pierogies). For store-bought ones, I roast veggies I have on hand with a little EVOO and salt/pepper. To assemble, spray a little cooking spray in a casserole dish, toss in 5-6 whole garlic cloves, then make layers of (frozen) pierogies, veggies, and cheese of choice. Cover and bake at 350/375 until they are done - you can broil to finish the top.

    That magical garlic can me smashed with sour cream for a dipping sauce for this dish... I usually toss whole cloves into savory dishes (and even boiling pasta water) then find a way to use them - spread on toasted crusty bread for pasta night, or added to a vinaigrette... great (inexpensive) way to get some creativity flowing!

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