Monday meal plan 7/19

On the menu this week we have stuffed peppers, grilled chicken breasts, creamy shrimp and pasta, soft tacos, and more! What's on your menu?

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Stuffed Red Peppers
Faye Prosser

On the menu this week we have stuffed peppers, grilled chicken breasts, creamy shrimp and pasta, soft tacos, and more! You will notice that I am only running the oven once this week for the stuffed peppers and rolls. It's just too hot to run it more than that. The rest of the week we are grilling or I am cooking on the stovetop.

What's on your menu?


Hebrew National 97% fat free beef franks (BOGO at Lowes Foods a couple weeks ago)

Ball Park hot dog buns (.40 with sale and coupon at Lowes Foods a couple weeks ago and kept in freezer until today)

Pasta salad with tomatoes, green pepper, onions and black olives

Cantaloupe (.88 at Food Lion through 7/19)


Since this is the "coolest" day of the week, this is the only day I am running the oven.

Tofu stuffed peppers  (see recipe below - you can also make this with chicken, ground beef, ham, etc) - I am getting the green peppers for .50 each at my local produce stand


Cantaloupe (from .88 Food Lion sale ending 7/19)


Grilled chicken breasts

Brown rice and edamame (soy beans)



Creamy shrimp and pasta using free Philadelphia cooking cream, BOGO shrimp from Food Lion (on sale through 7/19), free whole wheat pasta from HT a few weeks ago, fresh spinach, garlic powder, pepper

Steamfresh broccoli and cauliflower


Taco bar with veggie chicken strips, cheese, various cut veggies, black olives, guacamole, salsa, soft tacos

Mexican rice

Fruit (waiting to see what is on sale starting Wednesday)


Spinach and cheese pierogies boiled on stovetop and served with pasta sauce







Tofu Stuffed Peppers

This is an excellent way to enjoy green or red peppers when they are in season and on sale. There are many variations on stuffed peppers. I usually make them with tofu or crumbled veggie burgers as a hearty vegetarian meal. They are also great with cooked chicken or ground beef. 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, patted dry with towel and cubed
2.5 cups cooked mexican rice (1 pouch Knorr Fiesta Sides Mexican Rice works well)
1 cup shredded Mexican or cheddar cheese for inside of peppers
¼ cup shredded cheese for top of peppers
1 can diced tomatoes with garlic and spices
Garlic powder to taste

Pepper to taste

Preheat the oven to 350 degrees. Cut off top of peppers and core. Place peppers standing up in microwaveable glass pan. Add 1/3 cup water to bottom of pan. Microwave on high approximately 3-4 minutes until softened (length of time depends on size of peppers). Do not overcook or peppers will be too mushy to stuff. In medium mixing bowl, combine the cubed tofu, cooked rice, 1 cup shredded cheese, diced tomatoes including juice in can, garlic and pepper. Remove steamed peppers from microwave, empty any water still in them and place upright in baking dish. Fill with tofu and rice mixture. If there is extra mixture (because the peppers are smaller), place it in the pan around the peppers. Bake at 350 degrees uncovered for 20 minutes. Sprinkle shredded cheese on top of peppers and bake for additional 5 minutes. Makes 4 servings.

For a creamier version, add 1/3 cup Philadelphia Cooking Cream to the rice mixture.




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