Monday meal plan 9/19

This week, we will be enjoying Slow Cooker Lasagna, Baked Sour Cream and Mushroom Chicken, Stuffed Peppers and more! I have also included recipes for many of the dishes this week.

What's on your menu?

Monday

Slow cooker lasagna Click HERE for the recipe on BettyCrocker.com

I made this yesterday and it was delicious and very easy. Everyone loved it and we are looking forward to leftovers today.

I changed a few things in the recipe to make it more Prosser-friendly using things we already had in the house including:

Used ½ bag Morningstar veggie crumbles instead of real sausage (MUCH less fat) – on sale at HT triples. Amount used cost 50 cents.

Used 1 can diced garlic and basil tomatoes drained and 1.5 jars pasta sauce instead of tomato sauce (free pasta sace at HT with triples)

Used lowfat cottage cheese instead of ricotta (less expensive and less fat) – HT brand $1.97 everyday price for 24 oz. I used the entire 24 oz container.

Added garlic powder, Italian seasoning and pepper to taste

Did not end up using the full 15 lasagna noodles – only about 12 fit (broken up to fit)

If you read the comments section after the recipe, there are a number of good ideas for substitutions and additions.

Salad

Rolls

Tuesday

Baked sour cream and mushroom chicken (HT chicken bought a few weeks ago with sale)
Click HERE for the recipe on AllRecipes.com.

Cornbread dressing (Stove Top bought a couple months ago with sale and coupon)

Sugar snap peas (Green Giant on sale at HT and Lowes Foods this week with coupon)

Wednesday

Stuffed tofu and rice green peppers (see recipe below) - peppers on sale at Food Lion for .50 each through 9/20

Salad

Thursday

I am working late so it is veggie burger or turkey sandwich night

Pasta salad

Fruit

Friday

Something on the grill – either chicken or low fat Hebrew National beef hot dogs

Leftover pasta salad

Sauteed squash and onions

Saturday and Sunday

Dinner with mother-in-law one night and not sure about the other yet – will see what is on sale starting Wednesday.

Stuffed Red Peppers

This is one of our favorite meals to eat when green or red peppers are on sale. Through 9/20, Food Lion has green peppers on sale for .50 each. There are many variations on stuffed peppers. I usually make them with tofu or crumbled veggie burgers as a hearty vegetarian meal. They are also great with cooked diced chicken or ground beef. Steam the peppers in the microwave to soften and lesson cooking time in the oven.

4 red or green peppers
1 block firm or extra firm tofu, patted dry with towel and cubed
2.5 cups cooked mexican rice (1 pouch Knorr Fiesta Sides Mexican Rice works well)
1 cup shredded Mexican or cheddar cheese for inside of peppers
¼ cup shredded cheese for top of peppers
1 can diced tomatoes with garlic and spices
Garlic powder to taste
Pepper to taste

Preheat the oven to 350 degrees.
Cut off top of peppers and core. Place peppers standing up in microwaveable glass pan. Add 1/3 cup water to bottom of pan. Microwave on high approximately 3-4 minutes until softened (length of time depends on size of peppers). Do not overcook or peppers will be too mushy to stuff.

In medium mixing bowl, combine the cubed tofu, cooked rice, 1 cup shredded cheese, diced tomatoes including juice in can, garlic and pepper. Remove steamed peppers from microwave, empty any water still in them and place upright in baking dish. Fill with tofu and rice mixture. If there is extra mixture (because the peppers are smaller), place it in the pan around the peppers. Bake at 350 degrees uncovered for 20 minutes. Sprinkle shredded cheese on top of peppers and bake for additional 5 minutes. Makes 4 servings.