What’s For Dinner – Publix Meal Plan 3/6
March 6, 2012
When I saw the Publix ad this week I immediately had a couple of ideas for my Publix meal plan this week. First, there is a big picture of corned beef and cabbage on the front of the ad. I love corned beef and cabbage but the rest of my crew are not huge fans. Whenever the price drops I can’t help but whip up a batch. My guys will eat it they just won’t be asking for seconds. Of course this is A-OK with me…it just means more for me to enjoy at lunch the next day–tee hee!
I will be back in their good graces with the kabobs and the bruschetta pasta…those are both favorites here at my house.
You will also notice that I have fish on the menu. I have been craving a good fish recipe. I am not exactly sure what I am going to do. If any of you guys have any suggestions I would love to hear them.
MONDAY
Greek Stuffed Chicken
Kale Chips
Roasted Tomatoes
TUESDAY
Corned Beef & Cabbage
Potatoes
Carrots
WEDNESDAY
Chicken and Bacon Shish Kabobs
Grilled Veggies
THURSDAY
Cheeseburger Salad
FRIDAY
Fish (Not sure what kind yet…but I have a hankering for some fish!)
SUNDAY
Chicken Bruschetta Pasta
Strawberry Salad
What do you guys have on your menu? Leave a comment or even share your recipes in the comments.
If you got any of the free/cheap Kraft Fresh Takes, that would be great on the fish. We tried the Italian Parmesan flavor on chicken and it was so good. The Chili Lime Panko flavor sounds like it would be good on fish. I’m gonna try it this week.
Light Bulb! Thank you – I bought the bacon cheddar and the savory 4 cheese (for beef) but I was not thinking fish. I need to get a couple of more.
Hi Michelle, I think I’m going to try the crab stuffed tilapia that Publix has on sale thru March 7th. Sounds delish.
I love Tilapia and my piggly wiggly often has Buy 1 get 2 bags free so I always have it in the freezer. This is what I always do. First I coat the fish with flour, then I coat it with an egg and milk mixture. Then I coat it with the following mixture: Panko bread crumbs, paprika, sugar, onion powder, garic powder, tumeric (it has health benefits and gives the fish a nice yellow tint) salt, and pepper. I just kind of estimate when I am adding the spices. Then I pan fry it in a little oil. Right when it comes out of the pan I sprinkle a little more of all the seasonings on top. If you want to make sure you have lots of flavor, add all the spices to the flour too. It is so delicious!!! I usually add corn as a side too.
We are taking advantage of some of the frozen food items I stocked up on last week and hoping to keep our grocery budget low this week so we can save our grocery cash for our spring break trip.
Excited to try Spaghetti Squash Au Gratin too!
http://couponingncooking.blogspot.com/2012/03/plan-my-menu-monday-link-up-35.html
If you like a mild grilled fish – we love to brush Tilapia with olive oil and sprinkle with McCormack GrillMates Roasted Garlic and Herb. Then grill on some aluminum foil sprayed with PAM. It is so easy, quick and tasty – the kids like it too. It also makes great fish tacos.
Great recipes! The Cheeseburger Salad and Kebabs sound wonderful!
My family loves tilapia: I dip it into a mix of melted butter, garlic salt, and lemon; then I dip the top into a mix of about equal parts bread crumbs and shredded parmesan (not grated), then broil in oven until topping is nice and browned and crispy (about 15 min) – oh, and of course I pour whatever remaining butter over the top before baking
Saving my corned beef for the 17th St. Patrick’s Day! Yum can’t wait.
Thanks for the great ideas! I added the kabobs and greek chicken to our plan. I was wondering though, what are kale chips?
Probably fresh kale baked in the oven, maybe like this:
http://www.foodnetwork.com/recipes/melissa-darabian/crispy-kale-chips-recipe/index.html
Michelle – I had to comment on your Chicken Bruschetta Pasta. The name intrigued me and had to take a look at your recipe. I actually just made something just like that Pasta this past Sunday.
My recipe was:
1 box of Mini Farfalle (my family likes the regular sized one – but I got to pick this time)
2 chicken breasts diced & cooked in the skillet with a little butter, salt & pepper
2 cartons Savory Garlic Philadelphia Cooking Creme
1 frozen bag of broccoli (steamed in my rice/veg. steamer)
1 can of mushrooms
Mixed all of the above in a large pot. Served in bowl topped w/a little mozzarella cheese, sliced grape tomatoes & parmesan. This fed my family of 4 Sunday night & Monday night. My teenage girls & husband love it!!
I love this attached fish recipe. I’ve made it with the mahi but also with tilapia and chicken. It has turned out wonderful every time!!! Make an extra big batch of the pesto and add it to pasta and shrimp for another wonderful dinner.
The great thing is that you can swap out ingredients in the pesto and it still tastes great. When I haven’t had pine nuts on hand, I’ve swapped out for almonds, cashews, or sunflower seeds.
http://www.foodnetwork.com/recipes/bobby-flay/barbecued-mahi-mahi-with-yellow-pepper-cilantro-pesto-recipe/index.html
I made something very similar to the Chicken Pasta last week. I used canned tomatoes, tossed in a bag of frozen spinach with the chicken and cooking cream. Then I put over whole wheat fettucinni noodles. It was one of the best things I’ve ever eaten! And pretty healthy too! Double Yay!
My favorite fish recipe lately is super fast and easy. Pick up a fresh salmon filet, rinse and pat dry. Brush both sides with olive oil and place in a baking dish. Season with Badia compleat seasoning, salt, and a squeeze of fresh lemon juice. Bake at 425 just until done. We had this the other night with asparagus (that I got for free for signing up 3 friends to receive Stocking Spree booklets) and Near East pine nut couscous. Yum!