Monday meal plan 9/5
The weather is turning just a bit cooler which means I am back to using the oven a few days a week! On the menu we have spinach enchiladas, Italian pasta bake with tofu and veggies, slow cooker beef stew and noodles, grilled chicken and more! What's on your menu?Posted — Updated
The weather is turning just a bit cooler which means I am back to using the oven a few days a week! On the menu we have spinach enchiladas, Italian pasta bake with tofu & veggies, slow cooker beef stew & noodles, grilled chicken and more! What's on your menu?
Grilled (or baked depending on the rain) chicken breasts with Italian dressing marinade
Pasta salad with green peppers, mushrooms, onions and black olives
Tomatoes and cucumber salad
Italian pasta bake with tofu and veggies
Slow Cooker creamy beef stew (see recipe below)
Steamed carrots (for the kids who like plain veggies with parmesan, and not the ones cooked with the sauce in the crockpot. Either way is fine with me – I am just happy they like veggies so much!)
Our traditional Pizza Night (either homemade or Palermos we have in the freezer)
Breakfast for dinner one night and probably something on the grill the other
Slow Cooker Beef Stew and Noodles
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!