Monday meal plan 2/21

On the menu this week we have beef stew, teriyaki tofu and veggies, spinach enchiladas and more! What's on your menu?

Monday

Teriyaki tofu and pepper stir fry

Rice

Tuesday

I am working late so my husband is in charge of dinner:

Turkey or veggie burger/veggie chicken sandwiches

Baked sweet potatoes

Peas

Wednesday

Soup, salad and crusty bread

Orange slices (navel oranges 8 lb bag $3.99 at Food Lion through 2/22)

Thursday

Beef stew in the crockpot with stew meat, carrots, onions and mushrooms (stew meat BOGO at Harris Teeter through Tuesday, 2/22) – Recipe below

Egg Noodles

Salad

Friday

Pizza night! Tombstone pizzas from HT super doubles using the $1.50/2 printable

Sugar snap peas

Orange slices (navel oranges 8 lb bag $3.99 at Food Lion through 2/22)

Saturday

Not sure yet….

Sunday

Spinach enchiladas (made 2/9 when I double batched the recipe and frozen until now)

Rice

Crockpot Beef Stew Recipe

Ingredients

1.5 – 2 lbs beef stew meat
1 onion chopped
8 oz. mushrooms
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)
¼ cup flour
½ cup water

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 - 8 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 egg noodles with a salad. Enjoy!