Monday meal plan 10-18
Posted October 18, 2010 12:59 p.m. EDT
Updated October 18, 2010 2:25 p.m. EDT
Salmon burgers, baked tofu and ravioli, baked mushroom chicken and breakfast for dinner this week! What's on your menu?
Baked tofu and ravioli (tofu $1.19 at Whole Foods, Celantano Frozen Light Cheese Ravioli BOGO at HT for $2.10 through 10/19, Lowes Foods brand pasta sauce $1.39 through 10/19, garlic powder)
Salmon burgers (Trident salmon burgers BOGO at Lowes Foods for $3.00 for 4 burgers through 10/19)
Baked mushroom chicken (Sanderson Farms boneless chicken breast on sale for $1.99 at Lowes Foods through 10/19 and Tyson boneless chicken breast on sale at Kroger for $1.99 through 10/23)
Mahatma rice (free at Lowes Foods with .75/2 coupon from 8/29 and sale through 10/19)
Broccoli (on sale for $1.50 a bunch at Kroger through 10/23)
I'm working late so it's spaghetti, garlic bread, sugar snap peas and tangerine slices for dinner (Ronzoni garden pasta free with $1 coupon found at coupon box on shelves and $1 sale at FL, tangerines on sale at Kroger through 10/19 for $2.99 for a 3 lb bag)
Bagels and cream cheese (cream cheese free from Food Lion a couple weeks ago using sale and $5/5 Kraft coupon)
Broccoli slaw (see recipe below, this is the ramen noodle slaw recipe - the kids love this salad and it pairs very well with the bagels)
Not quite sure yet
Breakfast for dinner!
Scrambled eggs (Davidson eggs on sale BOGO at Lowes Foods through 10/19 for $1.75 per dozen - use .75/1 printable coupon doubled = .25 per dozen! - link is in box above)
Boca veggie sausage (on at Kroger last week with $1 coupon)
Fruit salad (waiting to see what fruit is on sale starting Wednesday)
Broccoli Slaw with Ramen Noodles Recipe
If you have never had this salad, you may be raising your eyebrows at the mention of ramen noodles in a cold salad. I promise - you are in for a treat. The ramen noodles become perfectly soft in the delicious dressing and the nuts add an excellent flavor. It's ideal for a potluck or picnic, because it has no dairy products.
This salad sits overnight and is eaten the next day. It takes a good 8 hours for the noodles to soak up the dressing and become nice and soft.
1/2 to 2/3 cup olive oil (if you like an oily dressing, use 2/3 cup oil. If you like it more dry, use ½ cup. I measure halfway between the two for my slaw)
1/3 cup sugar
1/4 cup apple cider vinegar
Seasoning packets from ramen noodles
1 pkg. broccoli slaw mix (found in the refrigerated packaged salad section in the produce dept.)
1/3 cup sliced, blanched almonds
1 cup roasted, salted sunflower seeds
2 packages beef ramen noodles (broken into small pieces – but not crushed)
1 bunch green onions sliced
Mix oil, sugar, vinegar and seasoning packets together in a medium bowl. In a large bowl, mix together broccoli mix, almonds, sunflower seeds, sliced green onions and ramen noodles (broken up). Add dressing to broccoli and noodles and mix well. Let stand for a few hours and toss again so all the noodles are coated with the dressing. I usually make this the night before I am serving it. When I get up in the morning, I mix it up again. A few hours later I mix it again. Just before I serve it, I mix it one more time. Serve cold and enjoy!