Monday Meal Plan 1-11-2010

On the menu this week we have Creamy Crockpot Beef Stew, Tofu Stuffed Green Peppers and a delicious Breakfast Casserole.....for dinner!

Posted 3:18 a.m. Jan 12, 2010 — Updated 3:18 a.m. Jan 12, 2010

Faye Prosser

Monday

Chicken Tenders

Sweet Potatoes (yummy Johnston County sweet potatoes!)

Tuesday

Dinner at Grandpa’s house

Wednesday

Light Celantano Cheese Ravioli (on sale BOGO through 1/12 at HT)

Bertolli Pasta Sauce (.60 w/sale and coupon a few weeks ago at Lowe’s Foods)

Broccoli

Thursday

Creamy Beef Stew with veggies in crockpot (using BOGO stew meat from HT on sale through 1/12)

No Yolks Noodles (.29 with sale and coupon at Lowe’s Foods a few weeks ago)

Friday

Tofu Stuffed Green Peppers ($1.69 tofu from Whole Foods. Trader Joes in Cary was completely out of refrigerated tofu Monday night – the horror!)

Corn

Rolls

Saturday

Breakfast for dinner - Sausage and Egg Casserole

(using Boca veggie sausage links on sale for $1.50/box during HT Super Doubles with $1/2 coupon, eggs, shredded cheese, fresh spinach, onions, mushrooms & New York Texas Toast croutons free at HT a few weeks ago with sale and coupon)

Cantaloupe

Sunday

Not sure yet………

I’ll post a recipe for the Beef Stew closer to Thursday. Below is the tofu stuffed peppers recipe:

Tofu Stuffed Peppers

This is an excellent way to enjoy green or red peppers when they are on sale. 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 chicken or ground beef. Steam the peppers in the microwave to soften and lesson cooking time in the oven. Serve with a roll or crescent and fruit for dessert.

Ingredients:

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.

Cost breakdown:

Whole Foods Firm Tofu (in produce section): $1.69

Green Peppers: $3.00 (.75 each at Walmart usually)

Knorr Fiesta Sides Mexican Rice Pouch: $0.25 with sale and coupon

Shredded Cheese: $0.50 with sale and coupons

Can of diced tomatoes: $0.25 with sale and coupon

Garlic powder and pepper: $.05

Total cost for dish: $5.54

Cost per serving: $1.38

**In my house we always have at least 1 stuffed pepper left over to share for lunch the next day since most of us don’t eat an entire stuffed pepper at one meal (as much as I might like to eat a whole one!). The total cost for this meal ends up being closer to $4.16 ($1.04 per person) since we usually only use 3 stuffed peppers for dinner.

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