Monday Meal Plan 12-28
This weeks meals include Mushroom and Spinach Quiche, BBQ Chicken Breasts, Steaks, Broccoli Slaw and more! I've even thrown in some recipes to encourage you to try some new dishes. Enjoy!Posted — Updated
Sauteed Sugar Snap Peas and Carrots
Peas (free Steamfresh veggies from Lowe’s Foods this week)
Dessert – not sure what yet……
Fresh Pineapple Slices (whole pineapple on sale at Kroger for $2.99 this week)
Baby Carrots in a Light Butter Rosemary Sauce (baby carrots on sale .99 for 1 lb bag at Lowe’s Foods this week)
What's on your menu this week?? Please feel free to post your frugal recipes this week. Comments can be posted M-F during business hours.
You can use beef, chicken or pork in this delicious and easy barbecue recipe.
Salt and pepper to taste
Put chicken breasts in slow cooker. Season with garlic, salt and pepper. Pour barbecue sauce over meat and add onion. Cover and cook on Low for 7 to 8 hours, until fully cooked and tender. Check at 7 hours to see if done. Serve whole or pull apart to make BBQ sandwiches. Serves 4. Delicious!
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.
Seasoning packets from ramen noodles
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!
This filling pasta casserole serves plenty and tastes delicious! Although this is a vegetarian version, you can also add chicken or any other meat to increase the protein.
½ tsp Italian seasoning
Cook pasta and drain. In a skillet, sautee green pepper, mushrooms and onion in oil until tender. Combine, pasta, sautéed vegetables, and all remaining ingredients. Bake in 350 degree oven for 25 - 30 minutes. Serves 4-6 or more! Serve with garlic bread and a salad.
Instead of a roast last week, I decided to make Flat Iron Steaks (after I remembered I had them in our freezer) so we had those instead. I used a fabulous recipe for Rosemary and Red Wine Flat Iron Steaks from About.com (see recipe link in box above). They were delicious on the grill. Just make sure you don’t overcook them and remember they will keep cooking a little even after they are off the grill. We could have taken them off a little earlier when they were a little more pink, but they were still delicious. Even my non-steak eating 8-year old enjoyed the recipe!
I did make a few changes to the recipe. I didn’t have fresh thyme so I used dried thyme. I did not use any dry mustard. I used a little extra fresh rosemary from our yard to compensate and it was very good.
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