Monday meal plan 8/1
Posted August 1, 2011 12:07 p.m. EDT
Updated August 2, 2011 1:21 a.m. EDT
It's another hot week here in North Carolina so you won't see me running the oven for our meals this week. On the menu we have grilled chicken, grilled shrimp, slow cooker beef stroganoff, grilled fat free turkey franks & more! What's on your menu this week?
Fat Free Ball Park Smoked White Turkey franks (BOGO a couple weeks ago for about $2.00)
Ball Park hot dog buns (.40 per package a few weeks ago at Lowes Foods with sale and coupon)
Mac N Cheese (Kraft homestyle bought during HT super doubles a couple months ago for free with sale and coupon)
Sautéed zucchini, squash and onions with a touch of Parmesan cheese
Tortilla chips and salsa
We are celebrating my dad’s birthday – Happy Birthday Dad!
Grilled chicken breasts (bought last week at Lowes Foods for $1.67/lb. It’s also on sale this week as an HT e-Vic deal for $1.59/lb)
Broccoli slaw - recipe below
Cantaloupe (on sale at Food Lion and Lowes Foods through 8/2)
Ice cream cake and chocolate dipped strawberries!
Beef stroganoff in the slow cooker (using stew meat from HT on sale through 8/2 for $1.99/lb) - recipe below
No Yolks egg noodles
Steamed carrots (HT has a great everyday price on carrots: $1.17 for a 2 lb bag = .58/lb!)
Grilled shrimp (frozen shrimp is BOGO at Food Lion through 8/2)
Mahatma rice (free at HT a couple months ago with sale and coupon)
Saturday – not sure yet
Breakfast for dinner
Tortilla roll-ups with scrambled eggs, veggie sausage, shredded cheese
Beef Stroganoff in Slow Cooker
1.5 – 2 lbs beef stew meat
1 onion chopped
8 oz. mushrooms, sliced
3 carrots sliced
16 oz. beef broth (or water with bullion)
1 tsp garlic powder
2 bay leaves
splash of pepper
splash of Italian spices
8 oz. sour cream (I always use light sour cream and it tastes great)
½ cup flour
¼ cup water
12 – 16 oz egg noodles, cooked (I usually use No Yolks noodles)
Place stew meat in crockpot. Add carrots, onion, mushrooms, spices and both bay leaves. Pour broth over meat and vegetables. Cook on low for 7 hours. Take out bay leaves. In a separate bowl mix sour cream, flour and ½ cup water together. Then pour approx. 1 cup of broth from crockpot into sour cream mixture. Mix well. Pour sour cream mixture into crockpot and mix well. Turn crockpot to high and cook for 20-30 minutes to thicken gravy. Serve over cooked noodles with a roll and a side salad or green vegetable and enjoy!
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.
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
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!
Below is the Spinach and Cheese Enchiladas recipe we make regularly. It is not on the meal plan this week, but kcampbell requested that I post it.
Spinach and Cheese Enchiladas
6 to 8 medium to large flour tortillas
1 package Mexican or Spanish Rice (or brown or white rice – enough for 4 people)
1 box frozen creamed spinach
6 to 8 oz shredded cheddar or 4-cheese blend or Mexican cheese blend
Garlic powder to taste
Pepper to taste
1 can enchilada sauce
Heat oven to 350 degrees. Spray bottom of 9 x 13 pan with non-stick spray or line with foil.
Cook rice according to directions on package. Microwave frozen creamed spinach according to directions on package. Combine cooked rice, cooked spinach, can of tomatoes, ½ of cheese, 1/3 can of enchilada sauce, garlic and pepper in a bowl.
Lay out 1 tortilla on a flat surface (I use a large cutting board used only for non-meat cutting). Spoon out approximately 1/6th of rice mixture on to tortilla and spread into a straight line across the middle of the tortilla from one side to the other. Roll up tortilla and place in pan. Repeat for the rest of the tortillas (or until the pan is full). Pour remaining enchilada sauce over tortillas and spred to cover most of the tortillas. Sprinkle cheese on top. Bake uncovered at 350 degrees for approximately 20 minutes. Serve with chopped lettuce, fresh chopped tomatoes, light sour cream.
We have also added the following to the rice mixture at different times before spreading on the tortilla:
Chopped or shredded chicken or beef
Cubed tofu (wrapped in towels for 20 minutes before cubing to get out excess moisture)
Sautéed mushrooms and onions
1/2 can Rotel or diced tomatoes, drained (approx. 6 oz)
Chopped black olives
We also always have leftovers with this meal which you can freeze for another week or enjoy for lunch the next day.