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
Broccoli Slaw
Faye Prosser
Cheese Ravioli (using BOGO Celantano frozen ravioli from Lowe’s Foods a couple weeks ago)

Sauteed Sugar Snap Peas and Carrots

Mushroom Crepes (using .99 mushrooms from Lowe’s Foods this week)
Noodle Casserole

Orange Slices

BBQ Chicken Breasts in the Crockpot (chicken breast is on sale $1.88/lb at Kroger this week)
Cheesy Scalloped Potatoes

Peas (free Steamfresh veggies from Lowe’s Foods this week)

Thursday – Happy New Year!
Steaks on the grill (thanks for bringing the steaks Dad!)
Baked Sweet Potatoes
Broccoli Slaw

Dessert – not sure what yet……

Spinach and Mushroom Quiche (using .99/lb mushrooms from Lowe’s Foods this week)

Fresh Pineapple Slices (whole pineapple on sale at Kroger for $2.99 this week)

Pierogies with Marinara Sauce (.60 Bertolli marinara sauce from Lowe’s Foods last week)
Garlic Bread


Veggie Burgers on Rolls
Long Grain and Wild Rice

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.

Easy Crockpot BBQ Chicken Recipe

You can use beef, chicken or pork in this delicious and easy barbecue recipe.

1 and ½ to 2 pounds boneless, skinless chicken breast
½ bottle of your favorite barbecue sauce
½ onion, chopped
½ tsp. Garlic powder

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!

Broccoli Slaw with Ramen Noodles

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.

Dressing Ingredients:
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 vinegar

Seasoning packets from ramen noodles

Dry Ingredients:
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!

Italian Pasta Bake (from last week’s meal plan)

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.

16 oz pasta cooked (penne or rotini pasta work well)
1 green pepper, chopped
8 oz. mushrooms, sliced
½ onion, chopped
1 tbsp olive oil for sautéing veggies
12 oz. cottage cheese (I used low-fat)
24 oz. pasta sauce (I used Bertolli Garlic and Olive Oil pasta sauce)
6 oz. shredded mozzarella cheese (I used part-skim)
½ tsp Garlic powder
1/8 tsp Pepper

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.

Rosemary and Red Wine Flat Iron Steaks

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 (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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