Weekly meal plan and Monday's dinner: new recipes!
Posted September 9, 2013
Here's the place to share your meal ideas for the week or 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 for what to make with all the great deals you have bought on sale recently.
What's on your menu tonight?
Here is our menu for the week:
Chicken tacos (chicken is in the slow cooker now – Sanderson Farms brand is on sale at Lowes Foods for $1.98/lb through 9/9)
Baked cheese ravioli (Celentano frozen cheese ravioli is BOGO at Lowes Foods through Tuesday, 9/10)
Margaritaville shrimp (on sale BOGO at Lowes Foods through 9/9 - $1 coupon from their website)
White Chicken Enchilada Casserole from RaleighFoodBlogger’s blog HERE!
Fruit – depends on what is on sale this week
Tofu stuffed peppers (see recipe below)
Bagels, cream cheese and lox
Noodle Kugel – you can find the recipe I use on Kraft.com.
Stuffed Peppers Recipe
This is one of my favorite meals to eat when green or red peppers are on sale. There are many variations on stuffed peppers. I usually make them with tofu or cooked chicken. Steam the peppers in the microwave to soften and lesson cooking time in the oven. Serve with a roll or crescent and fruit for dessert.
4 red or green peppers
1 block firm or extra firm tofu (let tofu block sit wrapped in towel for 10 minutes to drain excess water and then cube tofu. If using chicken, use about 2 cups cooked chicken.
2.5 cups cooked rice (1 pouch cooked Knorr Fiesta Sides Mexican Rice works well)
1 cup shredded Mexican or cheddar cheese for inside of peppers
½ cup shredded cheese for top of peppers
1 can diced tomatoes with garlic and spices
½ cup sour cream
Garlic powder to taste
Pepper to taste
Fresh chopped tomato and avocado as a garnish, if desired.
Preheat the oven to 350 degrees.
Cut peppers in half and clean out seeds. Place peppers in microwaveable glass pan. Add 1/3 cup water to bottom of pan. Microwave on high approximately 2 minutes until softened (length of time depends on size of peppers). Do not overcook or peppers will be too mushy.
In medium mixing bowl, combine the cubed tofu, cooked rice, 1 cup shredded cheese, diced tomatoes including juice in can, sour cream, garlic and pepper. Remove steamed peppers from microwave, empty water from the dish and place peppers back in baking dish. Fill with tofu and rice mixture. If there is extra mixture, place it in the pan around the peppers. Bake at 350 degrees uncovered for 20 minutes. Sprinkle remaining ½ cup shredded cheese on top of peppers and bake for additional 5 – 10 minutes until melted. Garnish with fresh chopped tomatoes and avocado if desired. Makes 4 servings.
These peppers are also good with sautéed onions and mushrooms added to the mix.