Monday meal plan 5/7
On our menu this week you will find boneless eye of round in the slow cooker, an Italian pasta bake, spinach and cheese enchiladas, sesame chicken and more! I have also included a couple of recipes. Please share your meal plan for the week as well!
Posted — Updated
On our menu this week you will find boneless eye of round in the slow cooker, an Italian pasta bake, spinach and cheese enchiladas, sesame chicken and more! I have also included a couple of recipes. Please share your meal plan for the week as well!
Boneless eye of round in the slow cooker with veggies including carrots, onions, mushrooms (eye of round on sale at Lowes Foods through 5/8 for $2.99/lb)
Orange slices
Rolls
Italian pasta bake with tofu (The tofu is optional and the recipe is delicious without it. I include the tofu to give it an extra protein boost.) – see recipe below
Salad
Rolls
(Mission Tortillas on sale for $1 after coupon at HT through 5/8, cheese was on sale at HT last week for $1.10 per 8 oz, Green Giant frozen boxed spinach was on sale a few weeks ago with coupon)
Spanish rice
Steamed carrots (HT sells carrots in 2 lb bag for $1.17 every day)
I am working late so hubby is in charge of dinner – Sandwich night and Steamfresh veggies
Sesame Chicken with rice and veggies
Egg rolls (Kahiki egg rolls on sale BOGO with $1 coupon from Penguin display a few weeks ago)
Salad
We are taking my mother-in-law out to dinner for Mother’s Day
Don’t know, don’t care. As long as I don’t have to cook, that’s all that matters! Happy Mother’s Day to all the moms out there!
Italian Pasta Bake with Tofu
Pepper, to taste
Combine all ingredients in large casserole dish except parmesan cheese and 2 oz mozzarella cheese. Sprinkle 2 oz mozzarella and 2 oz. parmesan cheese on top. Bake for 35 minutes in 350 degree oven. Serve with side salad and garlic bread. Enjoy!
Variations:
I have made this recipe many times with different variations including the following:
Use ½ container Philadelphia cooking crème in addition to other ingredients to make a creamier sauce
Spinach and Cheese Enchiladas
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 tomatoes, light sour cream.
We have also added the following to the rice mixture before spreading on the tortilla:
Chopped or shredded chicken or beef
Cubed tofu
Sautéed mushrooms and onions
Chopped black olives
We also always have leftovers with this meal that you can freeze for another week or enjoy for lunch the next day.
Related Topics
Copyright 2024 by Capitol Broadcasting Company. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.