Sprouts Meal Plan

I LOVE Sprouts! I love their sales. I'm trying a new, more detailed menu plan using their sale items as exclusively as possible. I'm going to try again next week. I think I'm gonna like doing it this way. With a new Aldi's going in on my corner, I'm thinking I may be able to cut Walmart runs down to once a month and only go to Sprouts once a week (and maybe run into Aldi's once a week if totally necessary). I do have quite a bit still in the deep freeze so maybe I can take off a couple weeks and use up the freezer contents if I convert to this plan. Menu plan starts on Wed b/c that's double ad day at Sprouts (the very best day to go). I also spent about an hour in the kitchen after I got home from the store washing veggies and prepping up as much as I could. New recipes are from allrecipes. The Cabbage Roll and Stuffed Bell Pepper recipes are new. See critique at end.

5-19-10
Wed – Grilled Pork Tenderloin (liberally use a pork rub)
Grilled Corn (soak in sink in husk with a little sugar or subsitute, grill in husk)
Grilled Baked Sweet Potatoes
Marinated Broccoli and Tomato Salad
Berries and Cream

Thurs- Cabbage Rolls
Steamed Green Beans
Whole Wheat Rotini with Butter and Feta
Watermelon

Fri – Grilled Bacon Wrapped Chicken Tenders
Grilled “French Fries” (white potatoes slivered, tossed in olive
oil and sea salt, grilled in grill basket
Sauteed Zuchini with Garlic and Parmesan
Ceasar Salad
Sherbet

Sat- Baked Stuffed Bell Peppers
Baked Yellow Squash
Garlic Toast
Frozen grapes

Sun- Chicken and Bacon Quesadillas
Guacomole and chips
Watermelon

Mon- Ceasar Chicken Kabobs
Ceasar Salad
Veggie Tray (baby carrots, grape tomatoes, cucumbers)
Breadsticks
Berries and Cream

Tues – Pork Lettuce Wraps
Veggie StirFry from fridge or Edamame
Rice
Cook's choice dessert

Marinated Broccoli and tomato salad
6 cups broccoli florets, coarsely chopped
1 cup cherry tomatoes, halved
1 cup KRAFT Natural 2% Milk Colby & Monterey Jack Cheese Crumbles
1/2 cup thinly sliced red onions
2 Tbsp. PLANTERS Sunflower Kernels (opt.)
1 Tbsp. poppy seed
1/2 cup KRAFT Light Raspberry Vinaigrette Dressing
1 Tbsp. sugar
2 tsp. GREY POUPON Dijon Mustard (opt.)
COMBINE first 6 ingredients in large bowl.
MIX remaining ingredients. Add to broccoli mixture; toss to coat.
REFRIGERATE 4 hours.



Bolognese Stuffed Bell Peppers - we like yellow and red peppers with this!
· 1/2 cup uncooked white rice
· 2 tablespoons olive oil, divided
· 1/8 cup minced carrots
· 1/8 cup celery
· 6 bell peppers (any color) stems and seeds removed, cut in half lengthwise
· 1/2 pound ground beef
· 1/4 pound pancetta or lightly smoked bacon, diced
· 1 1/2 cups prepared marinara sauce
· 1/4 cup red wine
· 1/2 teaspoon red pepper flakes
· 1/3 cup heavy cream
· 1/2 cup grated Parmesan cheese, divided
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes, or until tender and fluffy; set aside.
3. Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook and stir carrots and celery until tender. Add ground beef and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to heat. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most liquid has absorbed.
4. Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese.

note- we tried all three colors. We thought Red and Yellow were a LOT tastier.

Crock Pot Cabbage Rolls
12 leaves cabbage
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 pound extra-lean ground beef
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Directions
1.Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
2.In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
3.In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
4.Cover, and cook on Low 8 to 9 hours.

note: got too dry in my crock pot. Spooned extra spaghetti sauce (heated) over the top with a sprinkle of parmesan. Won't use this recipe again but will try a baked cabbage roll when lean ground beef and cabbage are on sale again at the same time.

note: If you try the stuffed pepper recipe and buy cream, I need to post my new favorite salmon recipe that would use up the rest of the container.