Monday meal plan 4-5
Posted April 5, 2010 5:12 p.m. EDT
Updated April 7, 2010 3:25 p.m. EDT
Eating somewhere on Jekyll Island - wherever we eat, I am guessing it won't be very frugal!
Back to reality with Ravioli
Sugar snap peas
Fresh Florida strawberries (if they make it back to NC!)
Spinach and Mushroom Quesadillas - Mushrooms on sale at Harris Teeter for $1.89 through 4/6
Chicken and pasta with a light creamy mushroom sauce
Asparagus - $1.29/lb at Harris Teeter through 4/6
Deli Sandwiches - Packaged deli meat at Harris Teeter Buy 2 Get 3 Free through 4/6
Whole Wheat Bread - great deal at triples last week on Sara Lee bread
Pasta Salad with veggies
Girls night out at the Mexican restaurant! Not sure what hubby will be making for he and the kids :-)
London Broil on the grill
Spinach and Mushroom Quesadillas
4 large flour tortillas or 8 small flour tortillas
1 package Mexican or Spanish Rice (or brown or white rice – enough for 4)
1 can Rotel or canned tomatoes (approx 12-13 oz), drained
1 box frozen spinach or 1 bunch fresh spinach
8 oz fresh mushrooms, sliced
4 oz shredded cheddar or 4-cheese blend
Cook rice according to directions on package. Once rice is done, add 1 can tomatoes and garlic and pepper to rice. Cook frozen spinach in microwave and drain well. Saute mushrooms in olive oil spray. If using fresh spinach, add to mushrooms for about 1 minute after mushrooms are done. Heat large skillet to medium. Place one tortilla on bottom of pan. Layer rice, spinach, mushrooms then cheese. Place another tortilla on top. Cook until lightly browned and then carefully flip over and cook other side until lightly browned. Serve with chopped lettuce, fresh tomatoes, light sour cream and guacamole or salsa on top. One large quesadilla serves 2. Each small quesadilla serves 1. Serve with a side of corn and fruit for dessert.
Sauteed green peppers and onions are also great in his dish. You can also add chopped cooked chicken, beef, shrimp or tofu to this dish to increase the protein content. Enjoy!