This week’s Menu Plan Monday is brought to you by Stephanie from Olympia, Washington! She’s a stay at home mom of a nine month old. To save time during the week, she prefers crockpot meals and make-ahead dinners.
MONDAY: Spinach Egg and Potato Casserole with green salad — see recipe below (find more Meatless Monday ideas here)
TUESDAY: Crockpot chicken chili with cornbread
THURSDAY: Popcorn chicken (about half the chicken will be coated with Franks RedHot Sauce prior to breading, to make buffalo chicken), pears, tomato soup
FRIDAY: Orange chicken from Trader Joes with brown rice and stir fried veggies
SATURDAY: Southwest Roll-ups (with black beans in place of refried beans), carrot sticks
SUNDAY: Fried rice made with meat and veggie leftovers
Spinach Egg and Potato Casserole
- 10 oz package frozen chopped spinach, thawed and drained
- 1 tbsp olive oil
- 1 cup sliced mushrooms
- 1 medium russet potato, cut into small dice
- 7 eggs
- 3 tbsp flour
- 1 tsp salt
- ½ tsp pepper
- ¼ cup sour cream
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
Preheat oven to 350. Spray a 9×13 pan with cooking spray. In a large skillet over medium heat, heat oil and sauté mushrooms and potatoes until potatoes are tender, about 15 minutes. While potatoes are cooking, beat eggs in a large bowl. Thoroughly mix in flour, salt, pepper, and sour cream. Stir in cheeses, spinach, and sautéed vegetables. Pour into prepared baking dish and bake for 40 minutes or until firm.
Need more inspiration? Check out the Menu Plan Monday link-up at I’m an Organizing Junkie!
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