Hi Everyone!!!! And welcome to the new members of my Weekly Menu!
Has the hustle and bustle of the season worn you out? I am about done! Meaning cooked, fried, you name it – oh and you thought I was talking about cooking! Not exactly. That being said I am going to take the rest of the year off to enjoy the holiday season – which will include lots of baking and wrapping and party-hopping! Keep checking the blog – I may post a few of my favorite holiday appetizers!!! Thus the next menu you will receive will be in the New Year!
As my one-year anniversary of the menu approaches, I would like to thank you all for being a part of my weekly menu! This past year has been one of ups and downs – as they all are. But what has remained a constant is my menu and all of you! I have met so many of you over the year and heard from many more. It means so much to me that you are enjoying the menu and that my little bit of planning has helped ease the craziness of the dinner hour!
From my family to yours we wish you a holiday season filled with peace and joy and a very Happy New Year!
Here is this week’s menu:
MONDAY
Roasted Chicken - Double Duty Meal
Balsamic Glazed Carrots
Wild Rice
Roasted Chicken
2 roasting or fryer chickens – this will depend on the size of your family
2 T. olive oil
Poultry seasoning
4 sprigs of fresh sage and thyme (or 2 t. of dried sage and thyme)
2 onions, quartered
salt
pepper
Remove and discard giblets from chicken; rinse under cold water and pat dry. Rub chickens with olive oil. Place onion and fresh herbs inside the cavity of each chicken. (If you are using dried herbs, sprinkle on the outside of the chicken.) Sprinkle with poultry seasoning, salt and pepper.
If desired, tie ends of legs together with heavy string. Lift wing tips up and under chicken. Place chickens, breast side up, on a rack in a shallow roasting pan. (Some people like to cook theirs breast side down. Just be sure to turn it breast side up for the last ½ hour of cooking so they can get nice and browned.) Bake according to the package. Usually, a 4-5lb chicken will cook at 375˚ for 1 hour and 50 minutes or until juices run clear or a meat thermometer inserted into the thigh registers 180˚. Please adjust the cooking time to the weight of your chicken. When in doubt – just wait for the built in timer to pop! This can be found in the breast of the chicken.
Serve one roasted chicken and cover and refrigerate the other for later use.
Prepare the carrots while your chicken is resting – be sure to keep your chicken covered with foil while the carrots are in the oven so it stays warm.
Balsamic Glazed Carrots (This is our favorite way to eat carrots)
1 pkg of baby carrots
Olive or Canola oil
Balsamic Vinegar
Salt and Pepper
Preheat oven to 450˚. Place carrots on jelly-roll pan. Drizzle with oil and vinegar, sprinkle with salt and pepper. Toss to coat. Roast in the oven for approximately 20 minutes. The carrots will be slightly glazed and firm, not mushy.
TUESDAY
BBQ Pork Sandwiches - Double Duty Meal
Cole Slaw
BBQ Pork
2-3 lbs. of pork – I have used pork roast (the dark meat side of the loin), pork shoulder, or pork tenderloins. Use whatever is on hand or on special.
Salt, pepper and garlic powder – enough to season the entire roast
Water
Kaiser rolls
Butter
Place pork in your crock-pot. Rub the seasonings into the pork. Add enough water to cover all of the pork. Cook on low for 8-10 hours (you can do this overnight too – beware of late-night cravings as the aroma fills your house) until the pork falls apart and can be pulled with two forks. Remove the pork from the crock-pot and shred it. Drain the crock-pot. Add your favorite BBQ sauce to the crock-pot and turn it to high and heat the sauce for a few minutes. Add the shredded pork to the BBQ sauce.
Take the Kaiser rolls and butter the insides. Place under the broiler until toasted. To assemble, place pork on toasted bun and top with cole slaw or serve the slaw on the side.
I have included an incredibly easy and delicious recipe for BBQ sauce. If you opt for the bottle version, Costco has a FABULOUS brand – “Famous Dave’s” – it has great flavor with just enough heat. It comes in a 3-pk so this would be a great “Divide and Conquer” item to share with a friend!
Quick and Easy BBQ Sauce
½ C. olive oil
1 stick of butter
2 cups of ketchup
1 T. of Tobasco
1 small bottle of Worcestershire Sauce
½ C. of brown sugar
2 T. of minced onion
1 T. salt or less to taste
2 cloves of garlic, minced
Juice of one lemon
Bring all of the ingredients to a boil and simmer for about 10 minutes. This is enough sauce for a 2-3 lb. boneless pork roast – if using a pork shoulder (usually with the bone and my favorite cut for pulled pork) the weight can be higher.
Tangy Cole Slaw (adapted from Cooking Light – my favorite!!!)
1 pkg. of slaw mix
1/4 cup rice wine vinegar
2 tablespoons sugar
2 tablespoons whole-grain mustard
2 tablespoons mayonnaise
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
Combine vinegar, sugar, mustard, mayonnaise, salt, black pepper, and red pepper in a small bowl; stir well with a whisk. Add the mustard mixture to cabbage mixture, and toss well to coat. Cover and chill for 20 minutes. Stir before serving.
I love that this ONLY has 2 T. of mayo!!!! Use reduced fat for an even healthier version!
WEDNESDAY
Spinach and Feta-Stuffed Focaccia
Fresh Fruit Salad
Spinach and Feta-Stuffed Focaccia (adapted from Cooking Light)
1 T. olive oil
1/3 cup chopped onion
3 garlic cloves, minced
1 box of frozen spinach
¾ cup crumbled feta cheese
3 T. pine nuts toasted (optional)
2 T. fresh lemon juice
1 ½ t. chopped fresh oregano
¼ t. salt
Dash of ground red pepper
1 (13.8 oz.) can of refrigerated pizza crust dough
Cooking spray
1 egg, beaten
¼ cup grated Parmesan cheese
Preheat oven to 450˚.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic and sauté 1 minute. Add spinach and sauté another minute. Remove from heat and stir in feta and next 6 ingredients (through red pepper).
Place dough on a baking sheet coated with cooking spray. Pat dough into a 15 x 12 inch rectangle. Spread spinach mixture lengthwise over half of the dough leaving a one-inch border. Fold over the other half of the dough and press edges together with a fork. Cut diagonal slits in top of the dough.
Brush beaten egg over the crust. Sprinkle with Parmesan. Bake at 450˚ for 15 minutes or until golden.
THURSDAY
Brunswick Stew - Leftovers reinvented!!!
Biscuits
Brunswick Stew
1 onion, chopped
2 T. of olive oil
Leftover chicken cut up into bite-size pieces
Leftover pork BBQ – about 2 cups
1 can of diced tomatoes
2 cups of frozen corn
2 cups of frozen lima beans, thawed
2 cups of chicken broth
Salt and pepper to taste
Hot sauce to taste
Heat oil in a large Dutch oven or stock-pot. Sauté the onion until just soft. Add the remaining ingredients and season to taste. Bring to a boil and then let simmer for at least an hour. This is a great thick and hearty soup!
FRIDAY
French Bread Pizza
Tossed Salad
French Bread Pizza
Loaf of French bread
Pizza sauce
Mozzarella Cheese
Favorite pizza toppings
Take the French Bread and slice it lengthwise so you have two halves. Add your sauce and cheese and favorite toppings. Place in an oven heated at 450˚ and bake for 10-12 minutes or until the cheese has melted and the bread is crisp. Slice into 2” pieces and enjoy!
And now for the shopping list. As always, double check your pantry, fridge and freezer to see if you already have any of the items listed below. This will reduce your spending and create less waste!
Shopping/Checklist
Produce
Baby Carrots
Fruit for fruit salad - blueberries and blackberries are on sale
Fresh sage and thyme – or the fresh poultry mix
Fresh oregano
4 onions - GE special on sweet onions
Garlic
2 Lemons
Slaw mix
Salad - GE special
Deli
Kaiser Rolls
French Bread - GE special
Feta
Parmesan cheese
Pepperoni and other toppings for pizza
Spices/Oils/Vinegars/Condiments
Olive oil
Poultry seasoning
Salt and pepper
Balsamic vinegar
Garlic powder
Ketchup
Tabasco
Worcestershire Sauce
Brown sugar
Sugar - GE special
Minced onion
Whole-grain mustard
Mayo - GE special on Hellmann's
Ground red pepper
Cooking spray
Chicken broth
Canned Goods/Ethinic Foods/Dry Goods
Wild Rice
Rice wine vinegar
Pine nuts – optional
Can of diced tomatoes – 14.5 oz.
Pizza sauce
Seafood/Meat Case/ Butcher
2 whole roasting or fryer chickens – Roasting on special at GE $1.29/lb. or Fryers $.89/lb.
Pork shoulder – GE special B1G1
Frozen Foods
Box of chopped spinach
Bag of frozen corn
Bag of frozen lima beans
Dairy
Butter
Pizza crust
Biscuits - GE special
Eggs
Mozzarella Cheese - GE special on Kraft
Bread
Misc.
Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings!
Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you!
I hope you all enjoy your week, the recipes and the savings!
Sunday, December 6, 2009
Sunday, November 29, 2009
Weekly Menu Nov. 30
Hi Everyone!!!! And welcome to the new members of my Weekly Menu!
I hope you all had a wonderful Thanksgiving and enjoyed lots of great food and time with friends and family. Can you believe the holidays are just a few weeks away??? Want an easy way to shop for all of the women in your life? Check out this fabulous website - http://site.mawebcenters.com/cfajewelrydesign/index.html - This is a dear friend of mine and she is hosting an open house in her home on Friday December 4 from 9 am to 9 pm. Her home is located in Mt. Lebanon and I can give you directions. Just drop me a line. She also takes orders at her website. I have many pieces – too embarrassed to tell you how many. This isn’t your ordinary-cookie-cutter-type of jewelry. These pieces are unique and made with love and laughter. I know you would find the perfect piece for those on your list . . . including yourself!
And after you have shopped you will need to eat! This week we are having one of the “hall-of-fame” recipes. All it means is that I hear nothing but rave reviews for how easy and tasty the recipe is. Many of you tell me that you have made this many times throughout the year. Boneless Chuck Shoulder Roast is on special this week (and you may have taken advantage of this the last time it was on special) so we will be having Beef and Noodles. It is simple, tasty, and affordable and comfort food at its best! I hope enjoy!!!!
Large EZ Peel shrimp is on special this week and we will be having Shrimp Scampi where you bake it in the oven – so easy!! Tilapia is also on special. We are going to use a recipe submitted by Meghan Leslie – Thanks Meghan!!! We are also going to try a recipe submitted from Ellen G. – a non-traditional take on tacos – Bean tacos! Thanks Ellen! And of course we will reinvent our leftovers and continue the siesta into Friday by having Mexican Pizza or Nachos – your choice!
***END OF MONTH REMINDER*** Remember - save your receipts each week and at the end of the month tally your savings by using GE specials and coupons and pay yourself!!! Before long, you will have created a nice little slush fund for you and your family.
Don’t forget to check out all of the old coupon fliers that you should be saving and also the internet. Here are the sites again for those of you that are new: coupons.com and mygrocerydeals.com. When you sign up at coupons.com a nifty toolbar will appear and you will be able to pull down the tab and see which coupons you would like to print. So easy!!!!!
Here is this week’s menu:
MONDAY
Easy Baked Fish
Rice
Steamed Broccoli
Easy Baked Fish – courtesy of Meghan L.
1 lb. white fish fillets
1/4 cup miracle whip or mayonnaise
1 T. Dijon mustard (miracle whip is sweeter than mayo so if using mayonnaise, honey mustard is also good)
Ground pepper, garlic powder, parmesan or romano cheese, breadcrumbs
1-2 T. melted butter
Place the fish in a greased oven proof dish or cookie sheet.
Blend the miracle whip (mayo) and mustard together and spread evenly over the fish. Lightly and evenly sprinkle fillets with ground pepper, garlic powder, parmesan cheese and breadcrumbs. Drizzle melted butter over the top of the fillets.
Bake at 400-425 about 8 minutes, or until flakey
Meghan’s Tip – “I use tilapia, buying the bags of individually portioned fillets when they're on sale and then just defrosting the number of fillets I need for the evening - I love this because the tilapia is so thin that it defrosts in the sink in 10 minutes even if I forgot to get them out of the freezer before I went to work!”
TUESDAY
Beef & Noodles
Green beans
Beef & Noodles
1 chuck roast (normal size packaged roast – I never look at the weight but I would guess anywhere from 3-4 lbs.)
1 envelope of Lipton Onion Soup Mix
1 large jar of Heinz Savory Beef Gravy or 2 smaller jars
1 pkg. of Amish Style noodles (these are so good – they are found in the pasta section and closest thing to homemade) or Egg Noodles
Place roast in crock-pot and cover with the entire packet of onion soup mix. Cook on low all day until the beef is falling apart. Shred the beef in the crock-pot and add the gravy. Turn to HIGH and heat through. Meanwhile, cook the pasta. Combine cooked pasta with the shredded beef and gravy and serve.
WEDNESDAY
Shrimp Scampi Bake
Salad
Crusty Bread or Linguine
Shrimp Scampi Bake
1 cup of butter
2 T. Dijon mustard
Juice of one lemon
2 T. of chopped garlic
1 T. of chopped fresh parsley
2 pounds of large raw shrimp, shelled and deveined with tails attached
2/3 cup of Panko (Japanese breadcrumbs)
2 T. of Parmesan cheese
Preheat oven to 450˚.
In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic and parsley. Once the butter has completely melted, remove the pan from the heat. Arrange the shrimp in a shallow baking dish. Pour the butter mixture over the shrimp. Sprinkle the Panko and parmesan cheese over the shrimp. Bake in the oven for about 10 minutes or until the shrimp are pink and opaque.
To serve, pour over pasta or eat it alone with crusty bread to soak up some of the sauce!
THURSDAY
Taco Night
Traditional tacos
OR
Bean Tacos
Bean Tacos – courtesy of Ellen G.
1 teaspoon Olive oil
1 cup Onion chopped
1/2 cup Red bell pepper diced
1/2 cup Green bell pepper diced
1 tablespoon Chili powder
2 teaspoons Dried oregano
1 teaspoon Ground cumin
1 clove Garlic minced
1 can (14.5 oz) Chickpeas rinsed and drained
1 can (14.5 oz) Black beans rinsed and drained
1 can (8 oz) Tomato sauce
12 Taco shells
3/4 cup Lettuce shredded
3/4 cup Tomato diced
1/2 cup Cheddar shredded
1/2 cup Salsa
Plain Yogurt or Sour Cream
Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion and next 6 ingredients (onion through garlic), and sauté 2 minutes. Add chickpeas, beans, and tomato sauce. Bring to a boil; reduce heat, and simmer 20 minutes or until thick.
Prepare taco shells according to package directions. Spoon 1/4 cup bean mixture into each taco shell. Top each with lettuce, cheese, salsa and plain yogurt (or sour cream).
Ellen’s Tip – “If you buy large enough peppers, you can get two cups of diced peppers. Use 1 cup for this recipe and freeze the other cup for the next time you make this recipe. Do the same with the onion and this meal will come together really quickly the next time!”
FRIDAY
Mexican Pizza or Nachos
Mexican Pizza
Leftovers from Taco Night
Pizza crust – store bought or homemade
Cheddar cheese
Sliced black olives
Sliced jalapenos
Sour Cream
Salsa
Spread leftovers and desired toppings over a pizza shell. Cover with cheese and bake in a 400˚ oven for 10 minutes or until the crust is crisp and the cheese has melted. Remove from the oven and serve with sour cream and salsa.
Nachos
Tortilla chips
Leftovers from taco night
Cheddar cheese
Sliced black olives
Sliced jalapenos
Sour Cream
Salsa
Place the tortilla chips on a baking sheet. Top with the leftovers and cheddar cheese. Bake in oven at 400˚ until the cheese has melted. Remove from the oven. Add the desired toppings and enjoy!!!
And now for the shopping list. As always, double check your pantry, fridge and freezer to see if you already have any of the items listed below. This will reduce your spending and create less waste!
Shopping/Checklist
Produce
Broccoli
Lemon
Garlic
Parsley
Salad – GE special
Onion
Red pepper
Green pepper
Lettuce
Tomato
Deli
Parmesan Cheese
Crusty bread
Spices/Oils/Vinegars/Condiments
Miracle Whip or Mayo
Dijon Mustard
Pepper
Garlic powder
Olive oil
Chili powder
Oregano
Cumin
Canned Goods/Ethinic Foods/Dry Goods
Rice – white or brown
Lipton Onion soup Mix
Large jar of Heinz Savory Beef Gravy – or 2 smaller jars – GE special on GE brand
1 pkg. of egg noodles or homemade Amish noodles
Panko breadcrumbs – might also find these in the bread aisle
Linguine
Taco seasoning – if doing traditional tacos
14.5 oz. can of chickpeas
14.5 oz. can of black beans
9 oz. can of tomato sauce
12 taco shells – GE special
Salsa – GE special
Pizza crust – Boboli
Sliced black olives
Sliced jalapenos
Seafood/Meat Case/ Butcher
1 lb. of tilapia filets – GE special
2 lbs. of large, deveined shrimp – GE special
Ground beef – if doing traditional tacos – GE special
Chuck Roast – GE special B1G1 Free
Frozen Foods
Green beans
Dairy
Butter
Cheddar cheese – GE special
Sour cream – GE special
Bread
Plain breadcrumbs
Misc.
Tortilla chips
Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings!
Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you!
I hope you all enjoy your week, the recipes and the savings!
I hope you all had a wonderful Thanksgiving and enjoyed lots of great food and time with friends and family. Can you believe the holidays are just a few weeks away??? Want an easy way to shop for all of the women in your life? Check out this fabulous website - http://site.mawebcenters.com/cfajewelrydesign/index.html - This is a dear friend of mine and she is hosting an open house in her home on Friday December 4 from 9 am to 9 pm. Her home is located in Mt. Lebanon and I can give you directions. Just drop me a line. She also takes orders at her website. I have many pieces – too embarrassed to tell you how many. This isn’t your ordinary-cookie-cutter-type of jewelry. These pieces are unique and made with love and laughter. I know you would find the perfect piece for those on your list . . . including yourself!
And after you have shopped you will need to eat! This week we are having one of the “hall-of-fame” recipes. All it means is that I hear nothing but rave reviews for how easy and tasty the recipe is. Many of you tell me that you have made this many times throughout the year. Boneless Chuck Shoulder Roast is on special this week (and you may have taken advantage of this the last time it was on special) so we will be having Beef and Noodles. It is simple, tasty, and affordable and comfort food at its best! I hope enjoy!!!!
Large EZ Peel shrimp is on special this week and we will be having Shrimp Scampi where you bake it in the oven – so easy!! Tilapia is also on special. We are going to use a recipe submitted by Meghan Leslie – Thanks Meghan!!! We are also going to try a recipe submitted from Ellen G. – a non-traditional take on tacos – Bean tacos! Thanks Ellen! And of course we will reinvent our leftovers and continue the siesta into Friday by having Mexican Pizza or Nachos – your choice!
***END OF MONTH REMINDER*** Remember - save your receipts each week and at the end of the month tally your savings by using GE specials and coupons and pay yourself!!! Before long, you will have created a nice little slush fund for you and your family.
Don’t forget to check out all of the old coupon fliers that you should be saving and also the internet. Here are the sites again for those of you that are new: coupons.com and mygrocerydeals.com. When you sign up at coupons.com a nifty toolbar will appear and you will be able to pull down the tab and see which coupons you would like to print. So easy!!!!!
Here is this week’s menu:
MONDAY
Easy Baked Fish
Rice
Steamed Broccoli
Easy Baked Fish – courtesy of Meghan L.
1 lb. white fish fillets
1/4 cup miracle whip or mayonnaise
1 T. Dijon mustard (miracle whip is sweeter than mayo so if using mayonnaise, honey mustard is also good)
Ground pepper, garlic powder, parmesan or romano cheese, breadcrumbs
1-2 T. melted butter
Place the fish in a greased oven proof dish or cookie sheet.
Blend the miracle whip (mayo) and mustard together and spread evenly over the fish. Lightly and evenly sprinkle fillets with ground pepper, garlic powder, parmesan cheese and breadcrumbs. Drizzle melted butter over the top of the fillets.
Bake at 400-425 about 8 minutes, or until flakey
Meghan’s Tip – “I use tilapia, buying the bags of individually portioned fillets when they're on sale and then just defrosting the number of fillets I need for the evening - I love this because the tilapia is so thin that it defrosts in the sink in 10 minutes even if I forgot to get them out of the freezer before I went to work!”
TUESDAY
Beef & Noodles
Green beans
Beef & Noodles
1 chuck roast (normal size packaged roast – I never look at the weight but I would guess anywhere from 3-4 lbs.)
1 envelope of Lipton Onion Soup Mix
1 large jar of Heinz Savory Beef Gravy or 2 smaller jars
1 pkg. of Amish Style noodles (these are so good – they are found in the pasta section and closest thing to homemade) or Egg Noodles
Place roast in crock-pot and cover with the entire packet of onion soup mix. Cook on low all day until the beef is falling apart. Shred the beef in the crock-pot and add the gravy. Turn to HIGH and heat through. Meanwhile, cook the pasta. Combine cooked pasta with the shredded beef and gravy and serve.
WEDNESDAY
Shrimp Scampi Bake
Salad
Crusty Bread or Linguine
Shrimp Scampi Bake
1 cup of butter
2 T. Dijon mustard
Juice of one lemon
2 T. of chopped garlic
1 T. of chopped fresh parsley
2 pounds of large raw shrimp, shelled and deveined with tails attached
2/3 cup of Panko (Japanese breadcrumbs)
2 T. of Parmesan cheese
Preheat oven to 450˚.
In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic and parsley. Once the butter has completely melted, remove the pan from the heat. Arrange the shrimp in a shallow baking dish. Pour the butter mixture over the shrimp. Sprinkle the Panko and parmesan cheese over the shrimp. Bake in the oven for about 10 minutes or until the shrimp are pink and opaque.
To serve, pour over pasta or eat it alone with crusty bread to soak up some of the sauce!
THURSDAY
Taco Night
Traditional tacos
OR
Bean Tacos
Bean Tacos – courtesy of Ellen G.
1 teaspoon Olive oil
1 cup Onion chopped
1/2 cup Red bell pepper diced
1/2 cup Green bell pepper diced
1 tablespoon Chili powder
2 teaspoons Dried oregano
1 teaspoon Ground cumin
1 clove Garlic minced
1 can (14.5 oz) Chickpeas rinsed and drained
1 can (14.5 oz) Black beans rinsed and drained
1 can (8 oz) Tomato sauce
12 Taco shells
3/4 cup Lettuce shredded
3/4 cup Tomato diced
1/2 cup Cheddar shredded
1/2 cup Salsa
Plain Yogurt or Sour Cream
Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion and next 6 ingredients (onion through garlic), and sauté 2 minutes. Add chickpeas, beans, and tomato sauce. Bring to a boil; reduce heat, and simmer 20 minutes or until thick.
Prepare taco shells according to package directions. Spoon 1/4 cup bean mixture into each taco shell. Top each with lettuce, cheese, salsa and plain yogurt (or sour cream).
Ellen’s Tip – “If you buy large enough peppers, you can get two cups of diced peppers. Use 1 cup for this recipe and freeze the other cup for the next time you make this recipe. Do the same with the onion and this meal will come together really quickly the next time!”
FRIDAY
Mexican Pizza or Nachos
Mexican Pizza
Leftovers from Taco Night
Pizza crust – store bought or homemade
Cheddar cheese
Sliced black olives
Sliced jalapenos
Sour Cream
Salsa
Spread leftovers and desired toppings over a pizza shell. Cover with cheese and bake in a 400˚ oven for 10 minutes or until the crust is crisp and the cheese has melted. Remove from the oven and serve with sour cream and salsa.
Nachos
Tortilla chips
Leftovers from taco night
Cheddar cheese
Sliced black olives
Sliced jalapenos
Sour Cream
Salsa
Place the tortilla chips on a baking sheet. Top with the leftovers and cheddar cheese. Bake in oven at 400˚ until the cheese has melted. Remove from the oven. Add the desired toppings and enjoy!!!
And now for the shopping list. As always, double check your pantry, fridge and freezer to see if you already have any of the items listed below. This will reduce your spending and create less waste!
Shopping/Checklist
Produce
Broccoli
Lemon
Garlic
Parsley
Salad – GE special
Onion
Red pepper
Green pepper
Lettuce
Tomato
Deli
Parmesan Cheese
Crusty bread
Spices/Oils/Vinegars/Condiments
Miracle Whip or Mayo
Dijon Mustard
Pepper
Garlic powder
Olive oil
Chili powder
Oregano
Cumin
Canned Goods/Ethinic Foods/Dry Goods
Rice – white or brown
Lipton Onion soup Mix
Large jar of Heinz Savory Beef Gravy – or 2 smaller jars – GE special on GE brand
1 pkg. of egg noodles or homemade Amish noodles
Panko breadcrumbs – might also find these in the bread aisle
Linguine
Taco seasoning – if doing traditional tacos
14.5 oz. can of chickpeas
14.5 oz. can of black beans
9 oz. can of tomato sauce
12 taco shells – GE special
Salsa – GE special
Pizza crust – Boboli
Sliced black olives
Sliced jalapenos
Seafood/Meat Case/ Butcher
1 lb. of tilapia filets – GE special
2 lbs. of large, deveined shrimp – GE special
Ground beef – if doing traditional tacos – GE special
Chuck Roast – GE special B1G1 Free
Frozen Foods
Green beans
Dairy
Butter
Cheddar cheese – GE special
Sour cream – GE special
Bread
Plain breadcrumbs
Misc.
Tortilla chips
Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings!
Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you!
I hope you all enjoy your week, the recipes and the savings!
Sunday, November 22, 2009
Weekly Menu Nov. 23
HAPPY THANKSGIVING!!!
Hi Everyone!!!! And welcome to the new members of my Weekly Menu!
I hope you enjoyed last week’s menu. We LOVED the pork roast – super easy and tasty!!! And the sandwiches with the onions and horseradish sauce were amazing!!! My hubby, who sticks his nose up at fruit, gave the melon salad a 9 out of 10. That meal would be perfect for breakfast, lunch or dinner!!! Very tasty and very affordable! I heard the salmon was amazing but as most of you know I cannot eat it due to an allergy so I will take your word for it!
This week we are going to keep it simple. We are going to make a big batch of meatballs on Monday for a little spaghetti and meatballs and then reuse our leftovers and whip up meatball hoagies on Wednesday night. The perfect meal for the night before Thanksgiving! Quick, easy and something the whole family will enjoy! Tuesday we will opt for something light – veggie stir-fry. And then on Friday we will reinvent our leftover turkey and whip up a big pot of turkey chili. Make it early in the day and let it sit on the stove. People will be in and out all day and the flavors will be totally different than the day before. It will also pair nicely with a leftover turkey sandwich!
Remember - save your receipts each week and at the end of the month tally your savings by using GE specials and coupons and pay yourself!!! Before long, you will have created a nice little slush fund for you and your family.
I know I mentioned this last week but have you seen the magazine All*You??? If you haven’t I recommend checking it out. This mag is filled with TONS of coupons!!!! I ordered mine through a Southern Living party. Do you need to find a Southern Living rep???? Check out my friend and biggest fan’s website – www.southernlivingathome.com/jen - you can order the magazine, Southern Living at Home merchandise and check out all of her wonderful decorating ideas! THANKS JEN!!!
Don’t forget to check out all of the old coupon fliers that you should be saving - - and also the internet. Here are the sites again for those of you that are new: coupons.com and mygrocerydeals.com. When you sign up at coupons.com a nifty toolbar will appear and you will be able to pull down the tab and see which coupons you would like to print. So easy!!!!!
Here is this week’s menu:
MONDAY
Spaghetti and Meatballs
Salad
Garlic Toast
Spaghetti and Meatballs (Double Duty Meal)
Most everyone has their own favorite way of doing meatballs and their favorite sauce but I will include mine just in case.
I use a meatloaf mix (prepackaged in the meat case at GE – it is ground beef, pork and veal) and add one egg for every pound of meat. I then add chopped fresh garlic, Italian style breadcrumbs, and a little parmesan cheese. Roll into balls and either cook in the oven on a baking sheet at 350˚ until browned, pan fry them, or, my favorite way of doing it, is to place them raw in a large pot full of your favorite sauce, bring to a boil (careful not to scorch) and then let simmer for a few hours. I apologize for the lack of precise measurements but I just eyeball everything.
Please consider doubling the batch – once you start rolling and your hands are all gooey – why stop? You can freeze extras for a future meal!!!
TUESDAY
Veggie Stir Fry
Steamed rice – white or brown – consider doubling this so that leftovers can be used with the Taco Soup
Veggie Stir Fry
2 T. of Canola Oil, divided
1 t. of fresh ginger
2 t. minced garlic
¼ t. of crushed red pepper – more if you like it HOT
2 cups of fresh broccoli florets
1 cup of sliced carrots
8 oz. of sliced mushrooms
1 small can of sliced water chestnuts
1 can of mini corn
1 small can of bamboo shoots
2 t. of water
½ cup of chicken broth
2 T. of rice wine vinegar
2 T. soy sauce
2 T. Hoisin sauce
1 t. of cornstarch
Heat oil in a large skillet or Wok over medium-high heat. Add garlic and red pepper flakes. Add veggies and ginger to pan and sauté for a few minutes. Add the water, cover and cook for about 2 minutes. Remove veggies and set aside.
Meanwhile, whisk together the remaining ingredients and add to the pan, stirring constantly until the mixture thickens. Return the veggies to the pan and toss so that everything is evenly coated.
WEDNESDAY
Meatball Hoagies
Chips
Carrots and dip
Meatball Hoagie (Double Duty from Monday)
Meatballs
Sliced provolone cheese
1 pkg. of hoagie rolls
Re-heat meatballs in micro. To assemble, open hoagie roll and place cheese slices inside. Top with meatballs and sauce (you can cut them in halve – easier for the little ones to eat) and additional cheese if you like. Place in the oven at 350˚ until the rolls are toasty and golden brown and the cheese has melted.
THURSDAY
Happy Thanksgiving!!!
FRIDAY
Turkey Taco Soup (I normally make this with Chicken)
Steamed Rice (optional)
Tortilla Chips
Turkey Taco Soup
½ cup diced onions
½ cup diced green peppers
1 T. minced garlic
Vegetable Oil
2-3 cups of leftover cubed turkey
15-oz. Can of corn, drained
15 oz. Can of hominy, drained
15 oz. Can of black beans, partially drained
8 oz. Can of tomato paste
8 oz. Salsa (medium)
1 package of taco seasoning
2 - 14 oz. Cans of chicken broth
In a large pot, sauté onions, peppers, and garlic in vegetable oil until slightly soft. Add remaining ingredients and heat to a boil. Turn down heat and simmer for about 45 minutes. You could also put all of the ingredients into a crock-pot and cook on low all day.
Serve over rice or with tortilla chips. Add cheese, sour cream, and sliced green onions on top if desired.
And now for the shopping list. As always, double check your pantry, fridge and freezer to see if you already have any of the items listed below. This will reduce your spending and create less waste!
Shopping/Checklist
Produce
Salad – GE special on bagged salad
Garlic
Ginger
Broccoli
Carrots
Mushrooms – GE special
Onion
Green pepper
Green onions
Deli
Parmesan cheese
Hoagie Rolls
Spices/Oils/Vinegars/Condiments
Canola oil
Red pepper flakes
Chicken broth
Cornstarch
Canned Goods/Ethinic Foods/Dry Goods
Spaghetti – GE special on GE brand
Spaghetti sauce- GE special on GE brand
Bamboo shoots
Water chestnuts
Baby corn
Rice vinegar
Soy sauce
Hoisin Sauce
Rice – white or brown
15 oz. can of corn
15 oz. can of hominy
15 oz. can of black beans
8 oz. can of tomato paste
8 oz. salsa
1 pkg. of taco seasoning
2 – 14 oz. cans of chicken broth – GE special
Seafood/Meat Case/ Butcher
Meatloaf Mix – ground beef, veal and pork
Frozen Foods
Garlic toast – GE special
Dairy
Eggs
Sliced provolone cheese
Sour cream – GE special on Breakstone’s
Shredded cheddar cheese – GE special on Kraft
Ranch Dip – GE special on Heluva Good
Bread
Italian Seasoned breadcrumbs
Misc.
Potato chips – GE special
Tortilla chips
Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings! =)
Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you! =)
I hope you all enjoy your week, the recipes and the savings!
I hope you enjoyed last week’s menu. We LOVED the pork roast – super easy and tasty!!! And the sandwiches with the onions and horseradish sauce were amazing!!! My hubby, who sticks his nose up at fruit, gave the melon salad a 9 out of 10. That meal would be perfect for breakfast, lunch or dinner!!! Very tasty and very affordable! I heard the salmon was amazing but as most of you know I cannot eat it due to an allergy so I will take your word for it!
This week we are going to keep it simple. We are going to make a big batch of meatballs on Monday for a little spaghetti and meatballs and then reuse our leftovers and whip up meatball hoagies on Wednesday night. The perfect meal for the night before Thanksgiving! Quick, easy and something the whole family will enjoy! Tuesday we will opt for something light – veggie stir-fry. And then on Friday we will reinvent our leftover turkey and whip up a big pot of turkey chili. Make it early in the day and let it sit on the stove. People will be in and out all day and the flavors will be totally different than the day before. It will also pair nicely with a leftover turkey sandwich!
Remember - save your receipts each week and at the end of the month tally your savings by using GE specials and coupons and pay yourself!!! Before long, you will have created a nice little slush fund for you and your family.
I know I mentioned this last week but have you seen the magazine All*You??? If you haven’t I recommend checking it out. This mag is filled with TONS of coupons!!!! I ordered mine through a Southern Living party. Do you need to find a Southern Living rep???? Check out my friend and biggest fan’s website – www.southernlivingathome.com/jen - you can order the magazine, Southern Living at Home merchandise and check out all of her wonderful decorating ideas! THANKS JEN!!!
Don’t forget to check out all of the old coupon fliers that you should be saving - - and also the internet. Here are the sites again for those of you that are new: coupons.com and mygrocerydeals.com. When you sign up at coupons.com a nifty toolbar will appear and you will be able to pull down the tab and see which coupons you would like to print. So easy!!!!!
Here is this week’s menu:
MONDAY
Spaghetti and Meatballs
Salad
Garlic Toast
Spaghetti and Meatballs (Double Duty Meal)
Most everyone has their own favorite way of doing meatballs and their favorite sauce but I will include mine just in case.
I use a meatloaf mix (prepackaged in the meat case at GE – it is ground beef, pork and veal) and add one egg for every pound of meat. I then add chopped fresh garlic, Italian style breadcrumbs, and a little parmesan cheese. Roll into balls and either cook in the oven on a baking sheet at 350˚ until browned, pan fry them, or, my favorite way of doing it, is to place them raw in a large pot full of your favorite sauce, bring to a boil (careful not to scorch) and then let simmer for a few hours. I apologize for the lack of precise measurements but I just eyeball everything.
Please consider doubling the batch – once you start rolling and your hands are all gooey – why stop? You can freeze extras for a future meal!!!
TUESDAY
Veggie Stir Fry
Steamed rice – white or brown – consider doubling this so that leftovers can be used with the Taco Soup
Veggie Stir Fry
2 T. of Canola Oil, divided
1 t. of fresh ginger
2 t. minced garlic
¼ t. of crushed red pepper – more if you like it HOT
2 cups of fresh broccoli florets
1 cup of sliced carrots
8 oz. of sliced mushrooms
1 small can of sliced water chestnuts
1 can of mini corn
1 small can of bamboo shoots
2 t. of water
½ cup of chicken broth
2 T. of rice wine vinegar
2 T. soy sauce
2 T. Hoisin sauce
1 t. of cornstarch
Heat oil in a large skillet or Wok over medium-high heat. Add garlic and red pepper flakes. Add veggies and ginger to pan and sauté for a few minutes. Add the water, cover and cook for about 2 minutes. Remove veggies and set aside.
Meanwhile, whisk together the remaining ingredients and add to the pan, stirring constantly until the mixture thickens. Return the veggies to the pan and toss so that everything is evenly coated.
WEDNESDAY
Meatball Hoagies
Chips
Carrots and dip
Meatball Hoagie (Double Duty from Monday)
Meatballs
Sliced provolone cheese
1 pkg. of hoagie rolls
Re-heat meatballs in micro. To assemble, open hoagie roll and place cheese slices inside. Top with meatballs and sauce (you can cut them in halve – easier for the little ones to eat) and additional cheese if you like. Place in the oven at 350˚ until the rolls are toasty and golden brown and the cheese has melted.
THURSDAY
Happy Thanksgiving!!!
FRIDAY
Turkey Taco Soup (I normally make this with Chicken)
Steamed Rice (optional)
Tortilla Chips
Turkey Taco Soup
½ cup diced onions
½ cup diced green peppers
1 T. minced garlic
Vegetable Oil
2-3 cups of leftover cubed turkey
15-oz. Can of corn, drained
15 oz. Can of hominy, drained
15 oz. Can of black beans, partially drained
8 oz. Can of tomato paste
8 oz. Salsa (medium)
1 package of taco seasoning
2 - 14 oz. Cans of chicken broth
In a large pot, sauté onions, peppers, and garlic in vegetable oil until slightly soft. Add remaining ingredients and heat to a boil. Turn down heat and simmer for about 45 minutes. You could also put all of the ingredients into a crock-pot and cook on low all day.
Serve over rice or with tortilla chips. Add cheese, sour cream, and sliced green onions on top if desired.
And now for the shopping list. As always, double check your pantry, fridge and freezer to see if you already have any of the items listed below. This will reduce your spending and create less waste!
Shopping/Checklist
Produce
Salad – GE special on bagged salad
Garlic
Ginger
Broccoli
Carrots
Mushrooms – GE special
Onion
Green pepper
Green onions
Deli
Parmesan cheese
Hoagie Rolls
Spices/Oils/Vinegars/Condiments
Canola oil
Red pepper flakes
Chicken broth
Cornstarch
Canned Goods/Ethinic Foods/Dry Goods
Spaghetti – GE special on GE brand
Spaghetti sauce- GE special on GE brand
Bamboo shoots
Water chestnuts
Baby corn
Rice vinegar
Soy sauce
Hoisin Sauce
Rice – white or brown
15 oz. can of corn
15 oz. can of hominy
15 oz. can of black beans
8 oz. can of tomato paste
8 oz. salsa
1 pkg. of taco seasoning
2 – 14 oz. cans of chicken broth – GE special
Seafood/Meat Case/ Butcher
Meatloaf Mix – ground beef, veal and pork
Frozen Foods
Garlic toast – GE special
Dairy
Eggs
Sliced provolone cheese
Sour cream – GE special on Breakstone’s
Shredded cheddar cheese – GE special on Kraft
Ranch Dip – GE special on Heluva Good
Bread
Italian Seasoned breadcrumbs
Misc.
Potato chips – GE special
Tortilla chips
Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings! =)
Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you! =)
I hope you all enjoy your week, the recipes and the savings!
Sunday, November 15, 2009
Weekly Menu Nov. 16
Hi Everyone!!!! And welcome to the new members of my Weekly Menu! PLEASE join the blog! I am trying to set up advertising and market my weekly menu. I REALLY appreciate it!!!
My apologies for not getting a menu together last week – I was kissed by a pig. I was down for several days and couldn’t get myself to my computer. But I am back and ready to go!!!
I would like to send a big THANK YOU to Elizabeth R. for the amazing Beef Stroganoff!!! My husband LOVED it!!! And my kids had seconds and even thirds!!! THANKS!!!! Please pass on your favorites so we can try them!!!
OK – this week, the special worth mentioning is Giant Eagle’s special on the whole boneless center cut pork loin at $1.67/lb. I am not sure I have ever seen the price this low!!! The butcher will also cut it to order for you. I had mine cut into 3 lb. roast and then several ½” pork chops and a few 1” pork chops – I want to try a stuffed pork chop and they need to be a little thicker – hint hint!
I hope you enjoy this week’s menu. Some tasty, time-saving-money-saving recipes to help you and your family!
Remember - save your receipts each week and at the end of the month tally your savings by using GE specials and coupons and pay yourself!!! Before long, you will have created a nice little slush fund for you and your family.
Speaking of savings - ‘Tis the season for coupons! If you have been saving you are going to love the latest coupon sections! Be sure to check them out before you do your holiday meal shopping. Oh and one more thing about coupons – have you seen the magazine All*You??? If you haven’t I recommend checking it out. I just received my first issue and there are TONS of coupons!!!! And it looks like some pretty great recipes. In fact we are trying one this week – broccoli and feta frittata. I ordered mine through a Southern Living party. Do you need to find a Southern Living rep???? Check out my friend and biggest fan’s website – www.southernlivingathome.com/jen - you can order the magazine, Southern Living at Home merchandise and check out all of her wonderful decorating ideas! THANKS JEN!!!
Don’t forget to check out all of the old coupon fliers that you should be saving - =) - and also the internet. Here are the sites again for those of you that are new: coupons.com and mygrocerydeals.com. When you sign up at coupons.com a nifty toolbar will appear and you will be able to pull down the tab and see which coupons you would like to print. So easy!!!!!
Here is this week’s menu:
MONDAY
Roast Pork
Baked potatoes
Green Beans
Roast Pork (adapted from Cooking Light – this is a Double Duty meal – maybe triple)
1/2 cup apricot preserves
1 t. kosher salt
1 t. dried oregano
1 t. of thyme
3/4 t. garlic powder
1/2 t. freshly ground black pepper
1 (3-pound) boneless pork loin, trimmed
Cooking spray
Preheat oven to 425°.
Combine salt, oregano, thyme, garlic powder, and pepper; rub evenly over pork. Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan that has been covered with foil (easy clean-up – trust me, you will want to follow this step! =) . Bake at 425° for 30 minutes.
Meanwhile, heat the apricot preserves in the microwave. Brush half of the preserves evenly over pork. Bake an additional 10 minutes. Brush remaining preserves evenly over pork. Bake an additional 10 minutes or until thermometer registers 155° (slightly pink). Let stand 10 minutes before slicing.
***Lunch and leftover ideas *** Be sure to save leftovers for Friday’s Sandwich night but you will probably have enough to pork leftover to put into a wrap or salad for lunch!
TUESDAY
Grilled Salmon with a Mustard-Molasses Glaze
Wild rice
Sautéed Spinach
Grilled Salmon with a Mustard-Molasses Glaze (adapted from Southern Living)
½ cup of coarse-grain mustard
1/3 cup of molasses
¼ cup of red-wine vinegar
6 (4-5 oz.) salmon fillets
Salt and pepper
Whisk the first three ingredients together. Sprinkle the fillets with salt and pepper. Brush the fillets with half of the mustard mixture.
Grill fillets for 4-5 minutes per side or place under the broiler for about the same time until the fish begins to flake. Remove from the grill or broiler and baste with remaining glaze.
***leftover/lunch idea*** Throw the leftover salmon on top of field greens drizzled with vinaigrette and serve sliced pears on the side.
Sautéed Spinach
1-2 bags of fresh spinach (amount depends on how many Popeyes you have in your house)
1-2 T. of olive oil
1-2 t. of minced garlic
Salt and pepper to taste
Heat oil and garlic in a large skillet. Add the spinach and sauté until it has wilted. Season with salt and pepper.
WEDNESDAY
Broccoli and Feta Frittata
Melon Salad
Broccoli and Feta Frittata (adapted from All*You)
1 T. of butter
½ of an onion, finely chopped
1 t. of minced garlic
2 cups of chopped broccoli florets – frozen will speed things up
Salt and pepper
6 large eggs
½ cup of milk
3 oz. crumbled feta (may substitute cheddar if your kiddos do not like feta)
In an 8-inch ovenproof, non-stick skillet, melt butter. Add the onion and garlic and cook until they are soft – about 4 -5 minutes. Add broccoli (if using frozen be sure it is thawed prior to adding to the skillet) and season with salt and pepper. Cook until the broccoli is just tender.
Preheat broiler to high. In a medium bowl whisk together the eggs and milk. Season with salt and pepper. Pour the egg mixture over the onions and broccoli and stir until combined. Sprinkle the crumbled feta on top. DO NOT STIR – and cook until the eggs are set on the bottom and beginning to set on top. This should take about 5 minutes. Transfer the pan to the oven and broil until the eggs are set and beginning to brown. To serve cut into wedges and serve hot or at room temperature.
Melon Salad
4 cups of cubed melon – this could be watermelon, honeydew or cantaloupe or a combo
½ of a red onion, thinly sliced
Fresh jalapeno – seeded and finely chopped
Juice of two limes
2 T. of honey
Slat and pepper
Fresh mint leaves
Place the melon, onion and jalapeno in a large bowl. Combine the lime juice and honey together and pour over the melon. Season with salt and pepper and add chopped fresh mint. Toss to combine.
***leftovers*** be sure to warm any leftovers the next day for a quick healthy breakfast to get your day started!
THURSDAY
Chicken Tortilla Soup – GREAT make ahead meal
Cheese Quesadillas
Chicken Tortilla Soup (adapted from Emeril)
2 T. of oil
1 lb. of boneless, skinless chicken breast cut into 1 inch strips
1 (15 oz.) can of petite diced tomatoes
1 cup of diced onion
2 jalapeno peppers, chopped
2 T. of chopped garlic
Salt and pepper
1 T. cumin
1 T. of coriander
1 T. chili powder
½ cup of chopped cilantro
64 oz. of chicken broth
4 corn tortillas, 2 fried in oil whole and 2 cut into ¼ inch strips and fried
In large stockpot heat oil. Then add chicken. Let cook, stirring occasionally until brown, about 3 minutes. Meanwhile, in a large bowl, combine tomatoes, onions, jalapeno peppers and garlic. Stir in tomato mixture to stockpot when chicken is browned. Season with salt and pepper and let cook another 3 to 4 minutes. Then add cumin, coriander, chili powder and cilantro. Add stock and bring to a boil and break the two whole tortillas in to pieces and place in the stockpot. This will thicken the soup. Let simmer for 45 minutes to an hour. Garnish with the fried tortilla strips on top of the bowls of soup.
To fry the tortillas, cover the bottom of a pan with oil and heat. Place a tortilla in the oil and wait until it begins to bubble. Flip to the other side and then transfer to plate with paper towel to drain. Do the same thing with the strips. Salt the strips as soon as they are transferred to the plate.
***Make ahead*** Pressed for time???? Who isn’t – this is a great meal to make early in the day and let sit on the stove.
Cheese Quesadillas
Just like a grilled cheese but use tortillas and cheddar/Monterey Jack cheese blend. Butter the outsides of the tortillas and fill with cheese. Let them crisp up and the cheese melt. Cut into wedges and serve with salsa and sour cream.
FRIDAY
Pork Sandwich with Caramelized Onions
Veggies and Dip
Chips
Pork Sandwich with Caramelized Onions (adapted from Cooking Light)
1 T. olive oil
2 large onions sliced
1 T. sugar
1 T. red wine vinegar
1 T. low-sodium soy sauce
1/8 t. ground red pepper
2 garlic cloves, minced
2 T. sour cream
2 T. mayonnaise
1 T. prepared horseradish
Kaiser Rolls
Leftover pork – sliced thin
Red Leaf Lettuce
Heat oil in a large nonstick skillet over medium heat. Add onion and next 5 ingredients (through garlic) to pan; cook 30 minutes or until onions are golden, stirring occasionally. Remove from heat; let cool. Warm sliced pork in the microwave. Toast the Kaiser rolls.
Combine sour cream, mayonnaise, and horseradish; spread evenly over one side of the Kaiser roll. Arrange lettuce over bottom half of the roll. Arrange onions and sliced pork over lettuce. Top with top half of the roll.
And now for the shopping list. As always, double check your pantry, fridge and freezer to see if you already have any of the items listed below. This will reduce your spending and create less waste!
Shopping/Checklist
Produce
Baked potatoes – GE special
Fresh spinach – GE special on bagged spinach
Cilantro
Garlic
3 large onions
1 red onion
3 fresh jalapenos
Mint leaves
Melon – seedless watermelon, cantaloupe, honeydew – need 4 cups about 1 whole melon
2 limes
Red leaf lettuce
Carrots or veggies for dip – GE special on baby carrots
Deli
Kaiser Rolls
Spices/Oils/Vinegars/Condiments
Apricot preserves
Kosher salt
Oregano
Thyme
Garlic powder
Pepper
Cooking spray – Sunday coupon for Pam
Coarse-grain mustard
Molasses
Red-wine vinegar
Olive oil
Honey
Cumin
Coriander
Ground red pepper
Chili powder
Chicken broth – 64 oz. – GE special College Inn 20 cans for $10 – must buy 20 – also Swanson box broth on special PLUS coupon in Red Plum on College Inn
Sugar – Coupon from red Plum Wednesday
Mayo – GE special on Hellman’s PLUS coupon in Redplum from Wednesday
Ranch dressing for dipping veggies
Canned Goods/Ethinic Foods/Dry Goods
Wild rice – GE special on Uncle Ben’s
Can of petite diced tomatoes
Salsa
Soy sauce
Seafood/Meat Case/ Butcher
3 lb. boneless pork loin – GE special on the whole loin
6 – 4-5oz – salmon fillets – GE special $7.99/lb.
1 lb. of boneless, skinless chicken breast
Frozen Foods
Green beans – GE special on Hanover and Birds Eye PLUS coupon from Sunday
Broccoli florets – GE special on Hanover and Birds Eye PLUS coupon from Sunday
Dairy
Butter
Eggs
Milk
Feta
Corn tortillas
Flour tortillas – for quesadillas
Cheddar/Monterey Jack blend shredded cheese – GE special on Sargento PLUS Sunday coupon and Heluva Good PLUS coupon for Heluva Good from Wednesday Red Plum
Sour cream – GE special on Daisy PLUS Sunday coupon
Horseradish
Bread
Misc.
Chips – GE B1G1 Lays
Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings! =)
Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you! =)
I hope you all enjoy your week, the recipes and the savings!
My apologies for not getting a menu together last week – I was kissed by a pig. I was down for several days and couldn’t get myself to my computer. But I am back and ready to go!!!
I would like to send a big THANK YOU to Elizabeth R. for the amazing Beef Stroganoff!!! My husband LOVED it!!! And my kids had seconds and even thirds!!! THANKS!!!! Please pass on your favorites so we can try them!!!
OK – this week, the special worth mentioning is Giant Eagle’s special on the whole boneless center cut pork loin at $1.67/lb. I am not sure I have ever seen the price this low!!! The butcher will also cut it to order for you. I had mine cut into 3 lb. roast and then several ½” pork chops and a few 1” pork chops – I want to try a stuffed pork chop and they need to be a little thicker – hint hint!
I hope you enjoy this week’s menu. Some tasty, time-saving-money-saving recipes to help you and your family!
Remember - save your receipts each week and at the end of the month tally your savings by using GE specials and coupons and pay yourself!!! Before long, you will have created a nice little slush fund for you and your family.
Speaking of savings - ‘Tis the season for coupons! If you have been saving you are going to love the latest coupon sections! Be sure to check them out before you do your holiday meal shopping. Oh and one more thing about coupons – have you seen the magazine All*You??? If you haven’t I recommend checking it out. I just received my first issue and there are TONS of coupons!!!! And it looks like some pretty great recipes. In fact we are trying one this week – broccoli and feta frittata. I ordered mine through a Southern Living party. Do you need to find a Southern Living rep???? Check out my friend and biggest fan’s website – www.southernlivingathome.com/jen - you can order the magazine, Southern Living at Home merchandise and check out all of her wonderful decorating ideas! THANKS JEN!!!
Don’t forget to check out all of the old coupon fliers that you should be saving - =) - and also the internet. Here are the sites again for those of you that are new: coupons.com and mygrocerydeals.com. When you sign up at coupons.com a nifty toolbar will appear and you will be able to pull down the tab and see which coupons you would like to print. So easy!!!!!
Here is this week’s menu:
MONDAY
Roast Pork
Baked potatoes
Green Beans
Roast Pork (adapted from Cooking Light – this is a Double Duty meal – maybe triple)
1/2 cup apricot preserves
1 t. kosher salt
1 t. dried oregano
1 t. of thyme
3/4 t. garlic powder
1/2 t. freshly ground black pepper
1 (3-pound) boneless pork loin, trimmed
Cooking spray
Preheat oven to 425°.
Combine salt, oregano, thyme, garlic powder, and pepper; rub evenly over pork. Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan that has been covered with foil (easy clean-up – trust me, you will want to follow this step! =) . Bake at 425° for 30 minutes.
Meanwhile, heat the apricot preserves in the microwave. Brush half of the preserves evenly over pork. Bake an additional 10 minutes. Brush remaining preserves evenly over pork. Bake an additional 10 minutes or until thermometer registers 155° (slightly pink). Let stand 10 minutes before slicing.
***Lunch and leftover ideas *** Be sure to save leftovers for Friday’s Sandwich night but you will probably have enough to pork leftover to put into a wrap or salad for lunch!
TUESDAY
Grilled Salmon with a Mustard-Molasses Glaze
Wild rice
Sautéed Spinach
Grilled Salmon with a Mustard-Molasses Glaze (adapted from Southern Living)
½ cup of coarse-grain mustard
1/3 cup of molasses
¼ cup of red-wine vinegar
6 (4-5 oz.) salmon fillets
Salt and pepper
Whisk the first three ingredients together. Sprinkle the fillets with salt and pepper. Brush the fillets with half of the mustard mixture.
Grill fillets for 4-5 minutes per side or place under the broiler for about the same time until the fish begins to flake. Remove from the grill or broiler and baste with remaining glaze.
***leftover/lunch idea*** Throw the leftover salmon on top of field greens drizzled with vinaigrette and serve sliced pears on the side.
Sautéed Spinach
1-2 bags of fresh spinach (amount depends on how many Popeyes you have in your house)
1-2 T. of olive oil
1-2 t. of minced garlic
Salt and pepper to taste
Heat oil and garlic in a large skillet. Add the spinach and sauté until it has wilted. Season with salt and pepper.
WEDNESDAY
Broccoli and Feta Frittata
Melon Salad
Broccoli and Feta Frittata (adapted from All*You)
1 T. of butter
½ of an onion, finely chopped
1 t. of minced garlic
2 cups of chopped broccoli florets – frozen will speed things up
Salt and pepper
6 large eggs
½ cup of milk
3 oz. crumbled feta (may substitute cheddar if your kiddos do not like feta)
In an 8-inch ovenproof, non-stick skillet, melt butter. Add the onion and garlic and cook until they are soft – about 4 -5 minutes. Add broccoli (if using frozen be sure it is thawed prior to adding to the skillet) and season with salt and pepper. Cook until the broccoli is just tender.
Preheat broiler to high. In a medium bowl whisk together the eggs and milk. Season with salt and pepper. Pour the egg mixture over the onions and broccoli and stir until combined. Sprinkle the crumbled feta on top. DO NOT STIR – and cook until the eggs are set on the bottom and beginning to set on top. This should take about 5 minutes. Transfer the pan to the oven and broil until the eggs are set and beginning to brown. To serve cut into wedges and serve hot or at room temperature.
Melon Salad
4 cups of cubed melon – this could be watermelon, honeydew or cantaloupe or a combo
½ of a red onion, thinly sliced
Fresh jalapeno – seeded and finely chopped
Juice of two limes
2 T. of honey
Slat and pepper
Fresh mint leaves
Place the melon, onion and jalapeno in a large bowl. Combine the lime juice and honey together and pour over the melon. Season with salt and pepper and add chopped fresh mint. Toss to combine.
***leftovers*** be sure to warm any leftovers the next day for a quick healthy breakfast to get your day started!
THURSDAY
Chicken Tortilla Soup – GREAT make ahead meal
Cheese Quesadillas
Chicken Tortilla Soup (adapted from Emeril)
2 T. of oil
1 lb. of boneless, skinless chicken breast cut into 1 inch strips
1 (15 oz.) can of petite diced tomatoes
1 cup of diced onion
2 jalapeno peppers, chopped
2 T. of chopped garlic
Salt and pepper
1 T. cumin
1 T. of coriander
1 T. chili powder
½ cup of chopped cilantro
64 oz. of chicken broth
4 corn tortillas, 2 fried in oil whole and 2 cut into ¼ inch strips and fried
In large stockpot heat oil. Then add chicken. Let cook, stirring occasionally until brown, about 3 minutes. Meanwhile, in a large bowl, combine tomatoes, onions, jalapeno peppers and garlic. Stir in tomato mixture to stockpot when chicken is browned. Season with salt and pepper and let cook another 3 to 4 minutes. Then add cumin, coriander, chili powder and cilantro. Add stock and bring to a boil and break the two whole tortillas in to pieces and place in the stockpot. This will thicken the soup. Let simmer for 45 minutes to an hour. Garnish with the fried tortilla strips on top of the bowls of soup.
To fry the tortillas, cover the bottom of a pan with oil and heat. Place a tortilla in the oil and wait until it begins to bubble. Flip to the other side and then transfer to plate with paper towel to drain. Do the same thing with the strips. Salt the strips as soon as they are transferred to the plate.
***Make ahead*** Pressed for time???? Who isn’t – this is a great meal to make early in the day and let sit on the stove.
Cheese Quesadillas
Just like a grilled cheese but use tortillas and cheddar/Monterey Jack cheese blend. Butter the outsides of the tortillas and fill with cheese. Let them crisp up and the cheese melt. Cut into wedges and serve with salsa and sour cream.
FRIDAY
Pork Sandwich with Caramelized Onions
Veggies and Dip
Chips
Pork Sandwich with Caramelized Onions (adapted from Cooking Light)
1 T. olive oil
2 large onions sliced
1 T. sugar
1 T. red wine vinegar
1 T. low-sodium soy sauce
1/8 t. ground red pepper
2 garlic cloves, minced
2 T. sour cream
2 T. mayonnaise
1 T. prepared horseradish
Kaiser Rolls
Leftover pork – sliced thin
Red Leaf Lettuce
Heat oil in a large nonstick skillet over medium heat. Add onion and next 5 ingredients (through garlic) to pan; cook 30 minutes or until onions are golden, stirring occasionally. Remove from heat; let cool. Warm sliced pork in the microwave. Toast the Kaiser rolls.
Combine sour cream, mayonnaise, and horseradish; spread evenly over one side of the Kaiser roll. Arrange lettuce over bottom half of the roll. Arrange onions and sliced pork over lettuce. Top with top half of the roll.
And now for the shopping list. As always, double check your pantry, fridge and freezer to see if you already have any of the items listed below. This will reduce your spending and create less waste!
Shopping/Checklist
Produce
Baked potatoes – GE special
Fresh spinach – GE special on bagged spinach
Cilantro
Garlic
3 large onions
1 red onion
3 fresh jalapenos
Mint leaves
Melon – seedless watermelon, cantaloupe, honeydew – need 4 cups about 1 whole melon
2 limes
Red leaf lettuce
Carrots or veggies for dip – GE special on baby carrots
Deli
Kaiser Rolls
Spices/Oils/Vinegars/Condiments
Apricot preserves
Kosher salt
Oregano
Thyme
Garlic powder
Pepper
Cooking spray – Sunday coupon for Pam
Coarse-grain mustard
Molasses
Red-wine vinegar
Olive oil
Honey
Cumin
Coriander
Ground red pepper
Chili powder
Chicken broth – 64 oz. – GE special College Inn 20 cans for $10 – must buy 20 – also Swanson box broth on special PLUS coupon in Red Plum on College Inn
Sugar – Coupon from red Plum Wednesday
Mayo – GE special on Hellman’s PLUS coupon in Redplum from Wednesday
Ranch dressing for dipping veggies
Canned Goods/Ethinic Foods/Dry Goods
Wild rice – GE special on Uncle Ben’s
Can of petite diced tomatoes
Salsa
Soy sauce
Seafood/Meat Case/ Butcher
3 lb. boneless pork loin – GE special on the whole loin
6 – 4-5oz – salmon fillets – GE special $7.99/lb.
1 lb. of boneless, skinless chicken breast
Frozen Foods
Green beans – GE special on Hanover and Birds Eye PLUS coupon from Sunday
Broccoli florets – GE special on Hanover and Birds Eye PLUS coupon from Sunday
Dairy
Butter
Eggs
Milk
Feta
Corn tortillas
Flour tortillas – for quesadillas
Cheddar/Monterey Jack blend shredded cheese – GE special on Sargento PLUS Sunday coupon and Heluva Good PLUS coupon for Heluva Good from Wednesday Red Plum
Sour cream – GE special on Daisy PLUS Sunday coupon
Horseradish
Bread
Misc.
Chips – GE B1G1 Lays
Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings! =)
Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you! =)
I hope you all enjoy your week, the recipes and the savings!
Sunday, November 1, 2009
weekly Menu Nov. 2
Week 40 – 11/2-11/6
Hi Everyone!!!! And welcome to the new members of my Weekly Menu! Don’t forget to check out and join my blog – www.menusthatsave.blogspot.com – PLEASE join the blog! I am trying to set up advertising and market my weekly menu. I REALLY appreciate it!!!
I hope you enjoyed last week’s menu and recovered from Halloween! We are still recuperating and we are on an amazing sugar high right now! The kids had a blast helping paint the jack-o-lantern cheeseburger pie on Friday. It turned out great!!!
OK – if you have been saving your food perks – this would be the week to use them. This is the Buy One Get One Free event at Giant Eagle!!! Stock up on everything from roasts to turkey to pork to bacon and everything in between!
I want to send a BIG thanks to Leslie and LAP for the recipes last week. Both the Chicken Normandy and the Steak San Marco were delish!!!! The Normandy sauce over the rice was even better the next day!
This week we are trying a recipe submitted by Elizabeth R. – Beef Stroganoff! My husband is really excited! One of his favorite dishes! A very healthy dish on Tuesday – pasta with greens and beans! Loaded with lots of fiber, calcium and iron! Substitute whole wheat pasta for an even healthier dish! We will also have a DOUBLE DUTY Meal!!!! This means you cook once and reinvent the leftovers for a quick and tasty dinner later in the week!!! And to end the week we are going to flip our pizza upside down. We loved this!!!!
END OF MONTH REMINDER**** Remember - save your receipts each week and at the end of the month tally your savings by using GE specials and coupons and pay yourself!!! Before long, you will have created a nice little slush fund for you and your family.
Don’t forget to check out all of the old coupon fliers that you should be saving - :) - and also the internet. Here are the sites again for those of you that are new: coupons.com and mygrocerydeals.com. When you sign up at coupons.com a nifty toolbar will appear and you will be able to pull down the tab and see which coupons you would like to print. So easy!!!!!
Here is this week’s menu:
MONDAY
Spicy Citrus Grilled Pork
Steamed Rice
Asparagus
Spicy Citrus Grilled Pork (adapted from Weber’s Big book of Grilling) DOUBLE DUTY!!!
8 pork chops – bone-in or boneless – about ¾ - ½” thick
1 cup of orange juice or pineapple
¼ rice vinegar
3 T. olive oil
2 T. soy sauce
2 T. minced shallots
3 t. minced garlic
2 t. Sriracha (hot chili-garlic sauce)
1 t. salt
½ t. cumin
½ t. pepper
Put all of the ingredients in a large zip lock bag and marinate at least for 4 hours, all day or overnight if possible. Place chops on a hot grill and grill for a few minutes each side. Discard the marinade.
Save leftover pork for later in the week! Double Duty Meal!!!
TUESDAY
Pasta with Greens and Beans
Salad
Pasta with Greens and Beans (adapted from Southern Living)
8 oz. farfalle or penne pasta, uncooked
1 medium onion, chopped
1 pkg. of fresh mushrooms, sliced
1 T. of olive oil
4 cups of chopped fresh spinach
1 cup of chicken broth
2 t. of minced garlic
½ t. of salt
½ t. of pepper
1 (15 oz.) can of great Northern Beans, drained and rinsed
1/3 C. of parmesan cheese
Cook pasta according to its directions. Drain and set aside.
Meanwhile, sauté onion and mushroom in olive oil in a large skillet over medium heat for about 5 minutes. Add spinach and sauté until it begins to wilt. Add chicken broth, garlic, salt and pepper stirring often for about 10 minutes. Sit in the beans and cook for an additional 2 minutes.
Combine the bean mixture with the pasta and sprinkle with cheese.
WEDNESDAY
Crock-Pot Beef Stroganoff
Green Beans
Crock-Pot Beef Stroganoff (courtesy of Elizabeth R.)
2lbs. boneless chuck steak, cut into 1-inch pieces
¼ cup flour
8 oz. sliced mushrooms
1 envelope Lipton Beefy Onion Soup mix
½ tsp. dried thyme leaves
1 can (14.5oz.) diced tomatoes
8 oz. sour cream
Pkg. of Egg noodles
Place beef in slow cooker and toss with flour. Add remaining ingredients except sour cream. Cook on low 8 – 10 hours or high 4-6 hours until meat is tender. Stir in sour cream. Serve over egg noodles.
THURSDAY
Pork Fajita Wraps
Black Bean Soup
Pork Fajita Wraps
Leftover pork, sliced
1 T. of olive oil
1 onion, sliced
1 red pepper, sliced
Shredded Monterey Jack cheese
Pineapple salsa
Tortillas
Sauté the onion and red pepper in a skillet with olive oil. Add the sliced pork and cook until heated through. Warm tortillas according to the package and assemble the fajitas!
Black Bean and Corn Salad
1 can of black beans, drained and rinsed
1 can of white corn, drained and rinsed
1 diced avocado
¼ cup of red onion, chopped
1 jalapeno, finely chopped
¼ cup of chopped cilantro
Juice of 2 limes
¼ t. cayenne pepper
Salt and pepper to taste
Tortilla Chips
Mix all of the ingredients together in a bowl. Refrigerate for 1-2 hours. This can be eaten alone or with tortilla chips.
FRIDAY
Upside-Down Pizza
Carrots and cucumber slices with dip
Upside-Down Pizza (adapted from Southern Living)
2 lbs. of Italian Sausage- mild or hot depending on your taste – if links remove casing
1 medium onion, chopped
1 green pepper, chopped
¼ C. flour
1 jar (26 oz.) tomato-and-basil pasta sauce
2 C. of mozzarella cheese
1 can of refrigerated pizza crust dough
1 T. olive oil
1 t. basil
2 T. parmesan cheese
Preheat oven to 425˚
Brown sausage with onion and green pepper over medium-high heat until the sausage is no longer pink and the onions are soft. Drain well. Return to the pan and add the flour – stir until well blended. Stir in the pasta sauce and bring to a boil over medium-high heat stirring constantly. Put mixture into a 9x13 baking dish. Sprinkle with 1 ½ cups of mozzarella cheese.
Unroll dough and place on top of the sausage mixture. Tuck the edges into the baking dish if necessary. Brush the crust with olive oil and sprinkle with the remaining mozzarella cheese, parmesan cheese and the basil. Put in the oven and bake for 20 minutes or until the crust is golden.
And now for the shopping list. As always, double check your pantry, fridge and freezer to see if you already have any of the items listed below. This will reduce your spending and create less waste!
Shopping/Checklist
Produce
Shallots
Garlic
Asparagus – GE special
3 Medium onions
Small red onion
Cilantro
2 limes
Green Pepper
Red pepper – GE special
2 - 8 oz. pkgs. of fresh mushrooms – GE special 2 for $3
Spinach – GE special B1G1
Tossed salad – GE special B1G1
Avocado
Carrots
Cucumber
Deli
Parmesan cheese
Spices/Oils/Vinegars/Condiments
Olive oil
Salt
Pepper
Cumin
Flour – GE special
Thyme
Cayenne pepper
Basil
Ranch dip/dressing
Canned Goods/Ethinic Foods/Dry Goods
Rice vinegar
Soy sauce
Sriracha
Rice – brown or white
Penne or farfalle pasta – GE special on San Giorgio
Chicken broth – GE special on Swanson
Can (15 oz.) Great Northern Beans
Lipton Beefy Onion Soup Mix
Can (15 oz.) of diced tomatoes
Pineapple salsa – GE special on Newmans Own
Can of black beans
Can of white corn
Jar of tomato-basil pasta sauce – GE special on Newmans Own
Bag of Egg Noodles – GE special
Seafood/Meat Case/ Butcher
8 pork chops – ½”-3/4” thick – bone-in or boneless – GE B1G1 Free Value pack chops
2 lbs. boneless chuck steak – GE B1G1 Free Value Pack Steaks or Roast
2 lbs. of Italian sausage – bulk or link – hot or sweet – GE B1G1 Free Johnsonville Fresh
Frozen Foods
Green beans
Dairy
Orange juice or pineapple – GE special
8 oz. sour cream
Monterey Jack Cheese
Mozzarella cheese
Can of refrigerated pizza dough
Tortillas
Bread
Misc.
Tortilla chips
Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings! I am happy to add anyone so keep passing it on!
Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you!
I hope you all enjoy your week, the recipes and the savings!
Hi Everyone!!!! And welcome to the new members of my Weekly Menu! Don’t forget to check out and join my blog – www.menusthatsave.blogspot.com – PLEASE join the blog! I am trying to set up advertising and market my weekly menu. I REALLY appreciate it!!!
I hope you enjoyed last week’s menu and recovered from Halloween! We are still recuperating and we are on an amazing sugar high right now! The kids had a blast helping paint the jack-o-lantern cheeseburger pie on Friday. It turned out great!!!
OK – if you have been saving your food perks – this would be the week to use them. This is the Buy One Get One Free event at Giant Eagle!!! Stock up on everything from roasts to turkey to pork to bacon and everything in between!
I want to send a BIG thanks to Leslie and LAP for the recipes last week. Both the Chicken Normandy and the Steak San Marco were delish!!!! The Normandy sauce over the rice was even better the next day!
This week we are trying a recipe submitted by Elizabeth R. – Beef Stroganoff! My husband is really excited! One of his favorite dishes! A very healthy dish on Tuesday – pasta with greens and beans! Loaded with lots of fiber, calcium and iron! Substitute whole wheat pasta for an even healthier dish! We will also have a DOUBLE DUTY Meal!!!! This means you cook once and reinvent the leftovers for a quick and tasty dinner later in the week!!! And to end the week we are going to flip our pizza upside down. We loved this!!!!
END OF MONTH REMINDER**** Remember - save your receipts each week and at the end of the month tally your savings by using GE specials and coupons and pay yourself!!! Before long, you will have created a nice little slush fund for you and your family.
Don’t forget to check out all of the old coupon fliers that you should be saving - :) - and also the internet. Here are the sites again for those of you that are new: coupons.com and mygrocerydeals.com. When you sign up at coupons.com a nifty toolbar will appear and you will be able to pull down the tab and see which coupons you would like to print. So easy!!!!!
Here is this week’s menu:
MONDAY
Spicy Citrus Grilled Pork
Steamed Rice
Asparagus
Spicy Citrus Grilled Pork (adapted from Weber’s Big book of Grilling) DOUBLE DUTY!!!
8 pork chops – bone-in or boneless – about ¾ - ½” thick
1 cup of orange juice or pineapple
¼ rice vinegar
3 T. olive oil
2 T. soy sauce
2 T. minced shallots
3 t. minced garlic
2 t. Sriracha (hot chili-garlic sauce)
1 t. salt
½ t. cumin
½ t. pepper
Put all of the ingredients in a large zip lock bag and marinate at least for 4 hours, all day or overnight if possible. Place chops on a hot grill and grill for a few minutes each side. Discard the marinade.
Save leftover pork for later in the week! Double Duty Meal!!!
TUESDAY
Pasta with Greens and Beans
Salad
Pasta with Greens and Beans (adapted from Southern Living)
8 oz. farfalle or penne pasta, uncooked
1 medium onion, chopped
1 pkg. of fresh mushrooms, sliced
1 T. of olive oil
4 cups of chopped fresh spinach
1 cup of chicken broth
2 t. of minced garlic
½ t. of salt
½ t. of pepper
1 (15 oz.) can of great Northern Beans, drained and rinsed
1/3 C. of parmesan cheese
Cook pasta according to its directions. Drain and set aside.
Meanwhile, sauté onion and mushroom in olive oil in a large skillet over medium heat for about 5 minutes. Add spinach and sauté until it begins to wilt. Add chicken broth, garlic, salt and pepper stirring often for about 10 minutes. Sit in the beans and cook for an additional 2 minutes.
Combine the bean mixture with the pasta and sprinkle with cheese.
WEDNESDAY
Crock-Pot Beef Stroganoff
Green Beans
Crock-Pot Beef Stroganoff (courtesy of Elizabeth R.)
2lbs. boneless chuck steak, cut into 1-inch pieces
¼ cup flour
8 oz. sliced mushrooms
1 envelope Lipton Beefy Onion Soup mix
½ tsp. dried thyme leaves
1 can (14.5oz.) diced tomatoes
8 oz. sour cream
Pkg. of Egg noodles
Place beef in slow cooker and toss with flour. Add remaining ingredients except sour cream. Cook on low 8 – 10 hours or high 4-6 hours until meat is tender. Stir in sour cream. Serve over egg noodles.
THURSDAY
Pork Fajita Wraps
Black Bean Soup
Pork Fajita Wraps
Leftover pork, sliced
1 T. of olive oil
1 onion, sliced
1 red pepper, sliced
Shredded Monterey Jack cheese
Pineapple salsa
Tortillas
Sauté the onion and red pepper in a skillet with olive oil. Add the sliced pork and cook until heated through. Warm tortillas according to the package and assemble the fajitas!
Black Bean and Corn Salad
1 can of black beans, drained and rinsed
1 can of white corn, drained and rinsed
1 diced avocado
¼ cup of red onion, chopped
1 jalapeno, finely chopped
¼ cup of chopped cilantro
Juice of 2 limes
¼ t. cayenne pepper
Salt and pepper to taste
Tortilla Chips
Mix all of the ingredients together in a bowl. Refrigerate for 1-2 hours. This can be eaten alone or with tortilla chips.
FRIDAY
Upside-Down Pizza
Carrots and cucumber slices with dip
Upside-Down Pizza (adapted from Southern Living)
2 lbs. of Italian Sausage- mild or hot depending on your taste – if links remove casing
1 medium onion, chopped
1 green pepper, chopped
¼ C. flour
1 jar (26 oz.) tomato-and-basil pasta sauce
2 C. of mozzarella cheese
1 can of refrigerated pizza crust dough
1 T. olive oil
1 t. basil
2 T. parmesan cheese
Preheat oven to 425˚
Brown sausage with onion and green pepper over medium-high heat until the sausage is no longer pink and the onions are soft. Drain well. Return to the pan and add the flour – stir until well blended. Stir in the pasta sauce and bring to a boil over medium-high heat stirring constantly. Put mixture into a 9x13 baking dish. Sprinkle with 1 ½ cups of mozzarella cheese.
Unroll dough and place on top of the sausage mixture. Tuck the edges into the baking dish if necessary. Brush the crust with olive oil and sprinkle with the remaining mozzarella cheese, parmesan cheese and the basil. Put in the oven and bake for 20 minutes or until the crust is golden.
And now for the shopping list. As always, double check your pantry, fridge and freezer to see if you already have any of the items listed below. This will reduce your spending and create less waste!
Shopping/Checklist
Produce
Shallots
Garlic
Asparagus – GE special
3 Medium onions
Small red onion
Cilantro
2 limes
Green Pepper
Red pepper – GE special
2 - 8 oz. pkgs. of fresh mushrooms – GE special 2 for $3
Spinach – GE special B1G1
Tossed salad – GE special B1G1
Avocado
Carrots
Cucumber
Deli
Parmesan cheese
Spices/Oils/Vinegars/Condiments
Olive oil
Salt
Pepper
Cumin
Flour – GE special
Thyme
Cayenne pepper
Basil
Ranch dip/dressing
Canned Goods/Ethinic Foods/Dry Goods
Rice vinegar
Soy sauce
Sriracha
Rice – brown or white
Penne or farfalle pasta – GE special on San Giorgio
Chicken broth – GE special on Swanson
Can (15 oz.) Great Northern Beans
Lipton Beefy Onion Soup Mix
Can (15 oz.) of diced tomatoes
Pineapple salsa – GE special on Newmans Own
Can of black beans
Can of white corn
Jar of tomato-basil pasta sauce – GE special on Newmans Own
Bag of Egg Noodles – GE special
Seafood/Meat Case/ Butcher
8 pork chops – ½”-3/4” thick – bone-in or boneless – GE B1G1 Free Value pack chops
2 lbs. boneless chuck steak – GE B1G1 Free Value Pack Steaks or Roast
2 lbs. of Italian sausage – bulk or link – hot or sweet – GE B1G1 Free Johnsonville Fresh
Frozen Foods
Green beans
Dairy
Orange juice or pineapple – GE special
8 oz. sour cream
Monterey Jack Cheese
Mozzarella cheese
Can of refrigerated pizza dough
Tortillas
Bread
Misc.
Tortilla chips
Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings! I am happy to add anyone so keep passing it on!
Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you!
I hope you all enjoy your week, the recipes and the savings!
Sunday, October 25, 2009
Menu for the week of Oct. 26
Hi Everyone!!!! And welcome to the new members of my Weekly Menu! Don’t forget to check out and join my blog – www.menusthatsave.blogspot.com – PLEASE join the blog! I am trying to set up advertising and market my weekly menu. I REALLY appreciate it!!!
I hope you enjoyed last week’s menu! I apologize for any pounds gained from the mac-and-cheese! I warned you it was the ooey-gooey-kind that your Grandma would make. And sooooo good! I have heard GREAT things about the Italian Beef Sandwiches as well! We had ours on Friday night and will be having leftovers today during the Steeler game. I think they might taste better today!
More easy-time-saving-money-saving meals planned for this week!!! A couple recipes submitted by some of my biggest fans!!! Thanks to Leslie M. and LAP for providing me with a few of their favorites! Leslie’s Chicken Normandy looks like a wonderful fall meal! LAP has given us one of her family favorites – Steak San Marco – tomatoes and beef slow cooked all day and then served over mashed potatoes! YUM!!!
We are also going to try two new recipes from my favorite recipe source – Southern Living!!! Thank you to all of the reps passing on my blog especially Jen B.!!! For you fish eaters out there we will have Fish Florentine. For the non-fish eaters (like myself because when I take a bite I begin to resemble a blow-fish due to my allergy) you could try this with chicken breasts. Another new one from Southern Living – Veggie Lo-Mein with a side of Edamame – steamed soy beans. Don’t knock it ‘til you try it. My kids actually enjoy eating these. Sprinkle with a little sea salt and they just might gobble them up. Just don’t eat the pod!!!! We buy the bag from Costco as well as the bag of frozen stir-fry veggies.
To end the week – well you know what this week is – we are going to have a Spooktacular Happy Hour on Friday night. Lots of spooky treats to kick off Halloween weekend!
Remember - save your receipts each week and at the end of the month tally your savings by using GE specials and coupons and pay yourself!!! Before long, you will have created a nice little slush fund for you and your family.
Don’t forget to check out all of the old coupon fliers that you should be saving - =) - and also the internet. Here are the sites again for those of you that are new: coupons.com and mygrocerydeals.com. When you sign up at coupons.com a nifty toolbar will appear and you will be able to pull down the tab and see which coupons you would like to print. So easy!!!!!
Here is this week’s menu:
MONDAY
Chicken Normandy
Broiled Asparagus
Wild Rice
Chicken Normandy - Courtesy of Leslie M.
4 Boneless Skinless Chicken Breasts
6 T. Flour
1 ½ t. Salt
½ t. Pepper (plus a bit of red pepper to taste)
3 T. Butter
1 T. Olive Oil
1 ½ Medium Onions, chopped
1 ½ t. Thyme
1 C. Dry White Wine
2 or 3 Apples (peeled and cut into slices)
1 ½ C. Light Cream
Combine flour with seasonings (except thyme) in a zip-lock bag and toss breasts to coat. Sauté in butter and olive oil for 3 minutes or more. Turn and repeat. Add wine, onions, and thyme; simmer uncovered 3-5 additional minutes. Add apples and simmer 3-5 minutes to soften fruit. Stir in cream just before serving. According to Leslie the sauce is great over the rice.
Broiled Asparagus
One bunch of asparagus, with the ends trimmed
1-2 T. of olive oil
Kosher salt and pepper, to taste
Toss the asparagus with all of the ingredients and lay flat on a jelly-roll pan. Place under the broiler for 5-8 minutes.
TUESDAY
Fish Florentine
Brown Rice
Fish Florentine – (adapted from Southern Living’s Ultimate Quick and Easy cookbook)
4 (6 oz.) cod fillets or other firm white fish
2 (12 oz.) pkgs. of frozen spinach soufflé, thawed
½ C. of crushed buttery crackers (Ritz or Club)
1/3 C. of parmesan cheese
Preheat oven to 400˚
Place fish in a lightly greased 9x13 baking dish. Top the fillets with the spinach soufflé. Combine the crushed crackers and the cheese. Sprinkle evenly over the spinach. Bake, uncovered, for 25 minutes or until the fish flakes easily with a fork.
****If using chicken: substitute 4 boneless, skinless chicken breasts. Pound the chicken prior to placing it in the baking dish. Follow the rest of the recipe above. Because you are pounding out the chicken the baking time should be the same. But don’t quote me on that. =)
WEDNESDAY
Veggie Lo-Mein
Steamed Edamame
Egg Rolls
Veggie Lo-Mein (adapted from Southern Living’s Ultimate Quick and Easy Cookbook)
½ a box of Vermicelli or Angel Hair Pasta
3 cups of fresh veggies (chopped broccoli, mushrooms, carrots, etc) OR 1 package of frozen stir-fry blend
1 t. of grated fresh ginger
Dash of red pepper flakes – base this on your family’s taste
1 t. of minced garlic
1 T. of canola oil
3 T. of soy sauce
1 T. of water
1 ½ t. sesame oil
Cook pasta according to package’s directions and set aside.
Meanwhile, heat the oil in a large skillet or wok. Add the garlic, ginger, and red pepper flakes and sauté for 2 minutes. Add the veggies and sauté for a few minutes – time will depend if you are using fresh or frozen veggies. Stir in soy sauce and water. Add pasta and toss. Remove from heat and add the sesame oil. Toss to coat and serve!
THURSDAY
Steak San Marco
Roasted Garlic-Parmesan Mashed Potatoes
Tossed Salad
Steak San Marco (courtesy of LAP)
2 lbs. of chuck or round steak, cut into stew size pieces
1 envelope of Lipton Onion Soup mix
1 (16 oz.) can of peeled tomatoes
1 t. of oregano
2 T. of Olive oil
2 T. of red wine vinegar
Season with pepper and garlic powder
Put all of the ingredients in a crock-pot. Cook on low all day. Serve on top of mashed potatoes.
Roasted Garlic-Parmesan Mashed Potatoes (adapted from Southern Living)
1 garlic bulb
Olive oil
3 pounds potatoes, peeled and quartered
2 teaspoons salt, divided
1/4 cup whipping cream
1/4 cup Parmesan cheese
3 tablespoons butter or margarine
1/2 teaspoon pepper
Cut off pointed ends of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with oil. Fold foil to seal. Bake at 350° for 1 hour; cool to touch. Squeeze pulp from garlic cloves; set aside.
Bring potato, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; boil 20 to 25 minutes or until tender. Drain.
Mash potatoes; stir in garlic, remaining 1 teaspoon salt, whipping cream, and next 4 ingredients until smooth.
FRIDAY
Spooktacular Happy Hour
Jack-O-Lantern Cheeseburger Pie
Worms in a bun
Witches fingers dipped in blood
Eyeballs
Jack-O-Lantern Cheeseburger Pie (adapted from Southern Living)
1 pound ground beef
1 small onion, chopped
1 t. minced garlic
Salt and pepper to taste
¼ C. ketchup
1 t. Worcestershire sauce
1 (15-ounce) package refrigerated piecrusts
1 T. prepared mustard
3 C. shredded Monterey Jack cheese, divided
4 T. water
2 large eggs
Red, yellow and green liquid food coloring
Cook beef, onion, garlic, salt and pepper in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in ketchup and Worcestershire sauce; cool. Unfold 1 piecrust, and place on a lightly greased baking sheet. Spread mustard evenly over crust. Stir together meat mixture and 2 cups cheese; spoon onto center of crust, leaving a 2-inch border. Unfold remaining piecrust, and cut out a jack-o'-lantern face, reserving pastry cutouts to use as a stem. Place crust over meat mixture; crimp edges of crust, and fold under. Place stem on top of jack-o'-lantern face. Whisk together 2 tablespoons water, 1 egg, and 1 drop each of red and yellow food coloring; brush over crust except the stem. Whisk remaining water, egg, and a drop of green food coloring and brush over the stem. Bake at 425° for 20 minutes; remove from oven, and brush again with respective egg mixtures. Fill eyes, nose, and mouth with remaining 1 cup cheese. Bake 5 to 10 more minutes or until golden brown.
Worms in a Bun
Hot dogs
Hot dog buns
Ketchup, mustard, relish, etc.
Bring a large pot of water to a boil. Slice hot dogs length-wise into 4 strips. Put the strips of hot dog into the boiling water for a few minutes. The hot dogs will curl up and look like creep crawly worms. Remove with tongs and place a pile of worms in a bun. If your kids like relish that is the slime and the ketchup is the blood. Mustard could be radio-active waste!
Witches Fingers dipped in Blood
The spooky version of French fries and ketchup – crinkle fries would be great. Serve them with ketchup on the tips to resemble fingernails.
Eyeballs
If you have the time, peel a bunch of grapes – red or green – and place them in a bowl. Have your kids close their eyes before reaching into the bowl to grab some grapes – but don’t tell them they are grapes. It will feel like slimy eyeballs. Maybe throw a few fake eyeballs in the bowl for effect!
Serve with your favorite witches brew, some spooky Halloween tunes and enjoy the fright filled weekend!
And now for the shopping list. As always, double check your pantry, fridge and freezer to see if you already have any of the items listed below. This will reduce your spending and create less waste!
Shopping/Checklist
Produce
Asparagus – GE special $2.99/lb.
Broccoli, mushrooms, carrots – if using fresh veggies for Lo Mein – GE special
2 medium onions – GE special on sweet onions
1 small onion – GE special on sweet onions
2-3 apples – your choice – GE special $.99/lb.
Ginger
2 Garlic bulbs – or 1 bulb and additional minced
Potatoes
Salad – GE B1G1 free
Grapes
Deli
Parmesan cheese
Spices/Oils/Vinegars/Condiments
Flour
Salt and pepper
Olive oil
Canola Oil
Thyme
Red pepper flakes
Oregano
Red wine vinegar
Garlic powder
Ketchup
Worcestershire sauce
Mustard
Relish
Red, yellow, and green food coloring
Canned Goods/Ethinic Foods/Dry Goods
Lipton onion soup mix
Wild rice
Brown rice
Buttery crackers – Ritz or Club
Angel Hair or Vermicelli Pasta – GE special on Barilla 10 for $10 – do not need to buy all 10
Soy sauce
Sesame oil
16 oz. can of peeled tomatoes – GE special on Red Pack
Seafood/Meat Case/ Butcher
Boneless, skinless chicken breasts
4 cod fillets – GE special
2 lbs. of round or chuck steak – GE special on Round steak
1 lb. of ground beef
Hot dogs – GE special on Nathan’s
Frozen Foods
2 pkgs. of spinach soufflé
Pkg. of Stir-fry blend veggies – if not using fresh
Edamame
Egg rolls
French fries – ones that resemble witches fingers
Dairy
Butter
Light cream
Whipping cream
15-oz. pkg. of refrigerated piecrusts
3 C. of Monterey jack cheese
Eggs – GE special $.98
Bread
Hot dog buns
Misc.
Dry, white wine
Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings!
Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you!
I hope you all enjoy your week, the recipes and the savings!
I hope you enjoyed last week’s menu! I apologize for any pounds gained from the mac-and-cheese! I warned you it was the ooey-gooey-kind that your Grandma would make. And sooooo good! I have heard GREAT things about the Italian Beef Sandwiches as well! We had ours on Friday night and will be having leftovers today during the Steeler game. I think they might taste better today!
More easy-time-saving-money-saving meals planned for this week!!! A couple recipes submitted by some of my biggest fans!!! Thanks to Leslie M. and LAP for providing me with a few of their favorites! Leslie’s Chicken Normandy looks like a wonderful fall meal! LAP has given us one of her family favorites – Steak San Marco – tomatoes and beef slow cooked all day and then served over mashed potatoes! YUM!!!
We are also going to try two new recipes from my favorite recipe source – Southern Living!!! Thank you to all of the reps passing on my blog especially Jen B.!!! For you fish eaters out there we will have Fish Florentine. For the non-fish eaters (like myself because when I take a bite I begin to resemble a blow-fish due to my allergy) you could try this with chicken breasts. Another new one from Southern Living – Veggie Lo-Mein with a side of Edamame – steamed soy beans. Don’t knock it ‘til you try it. My kids actually enjoy eating these. Sprinkle with a little sea salt and they just might gobble them up. Just don’t eat the pod!!!! We buy the bag from Costco as well as the bag of frozen stir-fry veggies.
To end the week – well you know what this week is – we are going to have a Spooktacular Happy Hour on Friday night. Lots of spooky treats to kick off Halloween weekend!
Remember - save your receipts each week and at the end of the month tally your savings by using GE specials and coupons and pay yourself!!! Before long, you will have created a nice little slush fund for you and your family.
Don’t forget to check out all of the old coupon fliers that you should be saving - =) - and also the internet. Here are the sites again for those of you that are new: coupons.com and mygrocerydeals.com. When you sign up at coupons.com a nifty toolbar will appear and you will be able to pull down the tab and see which coupons you would like to print. So easy!!!!!
Here is this week’s menu:
MONDAY
Chicken Normandy
Broiled Asparagus
Wild Rice
Chicken Normandy - Courtesy of Leslie M.
4 Boneless Skinless Chicken Breasts
6 T. Flour
1 ½ t. Salt
½ t. Pepper (plus a bit of red pepper to taste)
3 T. Butter
1 T. Olive Oil
1 ½ Medium Onions, chopped
1 ½ t. Thyme
1 C. Dry White Wine
2 or 3 Apples (peeled and cut into slices)
1 ½ C. Light Cream
Combine flour with seasonings (except thyme) in a zip-lock bag and toss breasts to coat. Sauté in butter and olive oil for 3 minutes or more. Turn and repeat. Add wine, onions, and thyme; simmer uncovered 3-5 additional minutes. Add apples and simmer 3-5 minutes to soften fruit. Stir in cream just before serving. According to Leslie the sauce is great over the rice.
Broiled Asparagus
One bunch of asparagus, with the ends trimmed
1-2 T. of olive oil
Kosher salt and pepper, to taste
Toss the asparagus with all of the ingredients and lay flat on a jelly-roll pan. Place under the broiler for 5-8 minutes.
TUESDAY
Fish Florentine
Brown Rice
Fish Florentine – (adapted from Southern Living’s Ultimate Quick and Easy cookbook)
4 (6 oz.) cod fillets or other firm white fish
2 (12 oz.) pkgs. of frozen spinach soufflé, thawed
½ C. of crushed buttery crackers (Ritz or Club)
1/3 C. of parmesan cheese
Preheat oven to 400˚
Place fish in a lightly greased 9x13 baking dish. Top the fillets with the spinach soufflé. Combine the crushed crackers and the cheese. Sprinkle evenly over the spinach. Bake, uncovered, for 25 minutes or until the fish flakes easily with a fork.
****If using chicken: substitute 4 boneless, skinless chicken breasts. Pound the chicken prior to placing it in the baking dish. Follow the rest of the recipe above. Because you are pounding out the chicken the baking time should be the same. But don’t quote me on that. =)
WEDNESDAY
Veggie Lo-Mein
Steamed Edamame
Egg Rolls
Veggie Lo-Mein (adapted from Southern Living’s Ultimate Quick and Easy Cookbook)
½ a box of Vermicelli or Angel Hair Pasta
3 cups of fresh veggies (chopped broccoli, mushrooms, carrots, etc) OR 1 package of frozen stir-fry blend
1 t. of grated fresh ginger
Dash of red pepper flakes – base this on your family’s taste
1 t. of minced garlic
1 T. of canola oil
3 T. of soy sauce
1 T. of water
1 ½ t. sesame oil
Cook pasta according to package’s directions and set aside.
Meanwhile, heat the oil in a large skillet or wok. Add the garlic, ginger, and red pepper flakes and sauté for 2 minutes. Add the veggies and sauté for a few minutes – time will depend if you are using fresh or frozen veggies. Stir in soy sauce and water. Add pasta and toss. Remove from heat and add the sesame oil. Toss to coat and serve!
THURSDAY
Steak San Marco
Roasted Garlic-Parmesan Mashed Potatoes
Tossed Salad
Steak San Marco (courtesy of LAP)
2 lbs. of chuck or round steak, cut into stew size pieces
1 envelope of Lipton Onion Soup mix
1 (16 oz.) can of peeled tomatoes
1 t. of oregano
2 T. of Olive oil
2 T. of red wine vinegar
Season with pepper and garlic powder
Put all of the ingredients in a crock-pot. Cook on low all day. Serve on top of mashed potatoes.
Roasted Garlic-Parmesan Mashed Potatoes (adapted from Southern Living)
1 garlic bulb
Olive oil
3 pounds potatoes, peeled and quartered
2 teaspoons salt, divided
1/4 cup whipping cream
1/4 cup Parmesan cheese
3 tablespoons butter or margarine
1/2 teaspoon pepper
Cut off pointed ends of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with oil. Fold foil to seal. Bake at 350° for 1 hour; cool to touch. Squeeze pulp from garlic cloves; set aside.
Bring potato, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; boil 20 to 25 minutes or until tender. Drain.
Mash potatoes; stir in garlic, remaining 1 teaspoon salt, whipping cream, and next 4 ingredients until smooth.
FRIDAY
Spooktacular Happy Hour
Jack-O-Lantern Cheeseburger Pie
Worms in a bun
Witches fingers dipped in blood
Eyeballs
Jack-O-Lantern Cheeseburger Pie (adapted from Southern Living)
1 pound ground beef
1 small onion, chopped
1 t. minced garlic
Salt and pepper to taste
¼ C. ketchup
1 t. Worcestershire sauce
1 (15-ounce) package refrigerated piecrusts
1 T. prepared mustard
3 C. shredded Monterey Jack cheese, divided
4 T. water
2 large eggs
Red, yellow and green liquid food coloring
Cook beef, onion, garlic, salt and pepper in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in ketchup and Worcestershire sauce; cool. Unfold 1 piecrust, and place on a lightly greased baking sheet. Spread mustard evenly over crust. Stir together meat mixture and 2 cups cheese; spoon onto center of crust, leaving a 2-inch border. Unfold remaining piecrust, and cut out a jack-o'-lantern face, reserving pastry cutouts to use as a stem. Place crust over meat mixture; crimp edges of crust, and fold under. Place stem on top of jack-o'-lantern face. Whisk together 2 tablespoons water, 1 egg, and 1 drop each of red and yellow food coloring; brush over crust except the stem. Whisk remaining water, egg, and a drop of green food coloring and brush over the stem. Bake at 425° for 20 minutes; remove from oven, and brush again with respective egg mixtures. Fill eyes, nose, and mouth with remaining 1 cup cheese. Bake 5 to 10 more minutes or until golden brown.
Worms in a Bun
Hot dogs
Hot dog buns
Ketchup, mustard, relish, etc.
Bring a large pot of water to a boil. Slice hot dogs length-wise into 4 strips. Put the strips of hot dog into the boiling water for a few minutes. The hot dogs will curl up and look like creep crawly worms. Remove with tongs and place a pile of worms in a bun. If your kids like relish that is the slime and the ketchup is the blood. Mustard could be radio-active waste!
Witches Fingers dipped in Blood
The spooky version of French fries and ketchup – crinkle fries would be great. Serve them with ketchup on the tips to resemble fingernails.
Eyeballs
If you have the time, peel a bunch of grapes – red or green – and place them in a bowl. Have your kids close their eyes before reaching into the bowl to grab some grapes – but don’t tell them they are grapes. It will feel like slimy eyeballs. Maybe throw a few fake eyeballs in the bowl for effect!
Serve with your favorite witches brew, some spooky Halloween tunes and enjoy the fright filled weekend!
And now for the shopping list. As always, double check your pantry, fridge and freezer to see if you already have any of the items listed below. This will reduce your spending and create less waste!
Shopping/Checklist
Produce
Asparagus – GE special $2.99/lb.
Broccoli, mushrooms, carrots – if using fresh veggies for Lo Mein – GE special
2 medium onions – GE special on sweet onions
1 small onion – GE special on sweet onions
2-3 apples – your choice – GE special $.99/lb.
Ginger
2 Garlic bulbs – or 1 bulb and additional minced
Potatoes
Salad – GE B1G1 free
Grapes
Deli
Parmesan cheese
Spices/Oils/Vinegars/Condiments
Flour
Salt and pepper
Olive oil
Canola Oil
Thyme
Red pepper flakes
Oregano
Red wine vinegar
Garlic powder
Ketchup
Worcestershire sauce
Mustard
Relish
Red, yellow, and green food coloring
Canned Goods/Ethinic Foods/Dry Goods
Lipton onion soup mix
Wild rice
Brown rice
Buttery crackers – Ritz or Club
Angel Hair or Vermicelli Pasta – GE special on Barilla 10 for $10 – do not need to buy all 10
Soy sauce
Sesame oil
16 oz. can of peeled tomatoes – GE special on Red Pack
Seafood/Meat Case/ Butcher
Boneless, skinless chicken breasts
4 cod fillets – GE special
2 lbs. of round or chuck steak – GE special on Round steak
1 lb. of ground beef
Hot dogs – GE special on Nathan’s
Frozen Foods
2 pkgs. of spinach soufflé
Pkg. of Stir-fry blend veggies – if not using fresh
Edamame
Egg rolls
French fries – ones that resemble witches fingers
Dairy
Butter
Light cream
Whipping cream
15-oz. pkg. of refrigerated piecrusts
3 C. of Monterey jack cheese
Eggs – GE special $.98
Bread
Hot dog buns
Misc.
Dry, white wine
Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings!
Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you!
I hope you all enjoy your week, the recipes and the savings!
Sunday, October 18, 2009
Weekly Menu Oct. 19
Hi Everyone!!!! And welcome to the new members of my Weekly Menu!
Giant Eagle is running the B1G1 free roasting chickens again this week. Now that we have solved “chicken-gate” whether you take advantage of the special or stick with the $.89 fryer chickens should depend on the size of your family. The roasting chicks are bigger than the fryers. I personally like the fryers because it is just enough bird without wasting! Regardless of which you choose we are using the birds as double-duty this week. Also – running short on time??? HA – who isn’t? GE is running a special (at certain locations) on a chicken dinner that includes a rotisserie chicken, 2 large side dishes and a 6 pack of rolls for $8.99. Not too shabby for a dinner on the go.
The rest of the menu includes homemade macaroni and cheese - the cheesy gooey kind! We will take the chicken from Monday’s leftovers and turn them into Chicken and Cheese enchiladas. The weather is supposed to improve mid-week so how about burgers on the grill. I have listed the blue-cheese burgers but whip up your favorite. Then on Friday, we are going to slow cook beef all day and have Italian Beefs – Chicago style! I was craving Portillo’s and had to find a recipe. Hope you like it!
Another savings worth mentioning: If you are a coffee drinker, GE has a special on Starbuck’s coffee AND there was a coupon in the Sunday paper. Double savings!!!
Remember - save your receipts each week and at the end of the month tally your savings by using GE specials and coupons and pay yourself!!! Before long, you will have created a nice little slush fund for you and your family.
Don’t forget to check out all of the old coupon fliers that you should be saving - :) - and also the internet. Here are the sites again for those of you that are new: coupons.com and mygrocerydeals.com. When you sign up at coupons.com a nifty toolbar will appear and you will be able to pull down the tab and see which coupons you would like to print. So easy!!!!!
Here is this week’s menu:
MONDAY
Roasted Chicken (Double Duty)
Baked Potatoes
Green Beans
Applesauce
Roasted Chicken
2 roasting chickens – make sure they are the same size so the cooking time will be the same
2 T. olive oil
Poultry seasoning
4 sprigs of fresh sage and thyme (or 2 t. of dried sage and thyme)
2 onions, quartered
salt
pepper
Remove and discard giblets from chicken; rinse under cold water and pat dry. Rub chickens with olive oil. Place onion and fresh herbs inside the cavity of each chicken. (If you are using dried herbs, sprinkle on the outside of the chicken.) Sprinkle with poultry seasoning, salt and pepper.
If desired, tie ends of legs together with heavy string. Lift wing tips up and under chicken. Place chickens, breast side up, on a rack in a shallow roasting pan. (Some people like to cook theirs breast side down. Just be sure to turn it breast side up for the last ½ hour of cooking so they can get nice and browned.) Bake according to the package. Usually, a 4-5lb chicken will cook at 375˚ for 1 hour and 50 minutes or until juices run clear or a meat thermometer inserted into the thigh registers 180˚. Please adjust the cooking time to the weight of your chicken. When in doubt – just wait for the built in timer to pop! This can be found in the breast of the chicken.
Serve one roasted chicken and cover and refrigerate the other for later use.
Applesauce
Peel, core and cut apples into pieces – as many as you think your family will eat. We usually do this with a whole bag and then refrigerate leftovers. Place in a saucepan and cover with water. Bring to a boil and let cook on your stove until the apples will easily mash. Drain the apples and return to the pot. Mash them up and add a little cinnamon if you like. Serve warm. Wait until you smell your house!
TUESDAY
Macaroni and Cheese
Steamed Broccoli
Macaroni and Cheese (the ooey, gooey, non-low-fat kind of mac-n-cheese your grandma made)
1 box of elbow macaroni
1 stick of butter
4 cups of shredded cheddar and Monterey Jack blend – I usually buy the big bag at Costco
8 oz. Velveeta, cubed
2 cups of ½ and ½
Salt and pepper to taste
Preheat oven to 350˚.
Cook the macaroni according to its directions. Place the butter in the pot and return the macaroni once the butter has melted. Stir the macaroni until it is covered with butter. Add the cubed Velveeta and stir until it just starts to melt. Pour the macaroni into a large casserole dish that has been lightly greased. Add the shredded cheese about 1 cup at a time and the ½ and ½ and mix together. Season with salt and pepper. Place it in the oven and bake for about 40 minutes.
WEDNESDAY
Chicken and Cheese Enchiladas
Tossed salad
Chicken and Cheese Enchiladas (new recipe - adapted from Food Network Magazine)
8 corn or flour tortillas
3 cups of shredded cooked chicken – leftover from Monday’s dinner
2 ½ cups of shredded Monterey Jack cheese
1/3 C. of fresh cilantro
2 T. of olive oil
¾ C. of Queso Fresco or feta
1 cup of green salsa
Preheat broiler. Microwave tortillas until they are just warm and keep covered. Toss the chicken with 2 cups of shredded cheese in a bowl. Spoon chicken mixture down the center of each tortilla and top with a few cilantro leaves. Roll them up and place seam side down in a lightly greased 9x13 inch baking dish. Brush the tortillas with olive oil and broil until crisp and golden – about 3 minutes.
Pour the green salsa over the enchiladas and top with the remaining ½ cup of shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown – 3 to 5 minutes. Remove from the oven and top with the Queso Fresco or Feta and any remaining cilantro.
THURSDAY
Leftovers
Or
Blue Cheese Burgers
French Fries
Blue Cheese Burgers
1 ½ lbs. of ground beef
4 oz. blue cheese, cut into chunks
1 shallot, finely diced
Dash of hot pepper sauce
1 t. Worcestershire Sauce
½ t. of dry mustard
½ t. of salt
½ t. of pepper
6 hamburger buns
1 large red onion, sliced thick
In a large bowl, combine beef, shallot, hot pepper sauce, Worcestershire sauce, dry mustard, salt and pepper. Form into thin patties and place chunks of blue cheese in the middle of one patty. Top with another patty so that the cheese is stuffed into the middle of the burger. Place burgers on a hot grill. Grill for about 5 minutes per side. Also, place the thick slices of onion on the grill beside the burgers. Cook for a few minutes each side. Serve on top of the burgers or on the side.
FRIDAY
Italian Beef Sandwiches – Chicago style
Chips
Italian Beef Sandwiches – Chicago style
1 cup of water
2 cups of beef broth
1 t. of ground pepper
1 t. oregano
1 t. basil
1 t. onion salt
1 t. parsley
1 t. garlic powder
1 bay leaf
1 pkg. of dry Italian dressing mix
1 (5 lb.) roast – we will use bottom round because of the special but check your freezer
Sliced green peppers
Giardiniera – optional – this is a Hot, marinated veggie mix
Sliced provolone – optional
Place the water, broth and seasonings (through salad dressing) into a saucepan and bring to a boil. Place the roast in a slow cooker and pour the dressing mixture over the roast. Cover and cook on low for about 7 hours. Remove the roast from the slow cooker and thinly slice the beef or shred it depending on how done the beef is. Return the beef to the slow cooker and add the sliced green peppers and continue to cook for another 1 -2 hours. Pile the beef and sweet peppers onto hard crusty rolls. Top with Giardiniera and/or cheese if you wish. Be sure to serve them with lots of juice – in Chicago they like them wet - which is how I recommend eating them!
And now for the shopping list. As always, double check your pantry, fridge and freezer to see if you already have any of the items listed below. This will reduce your spending and create less waste!
Shopping/Checklist
Produce
Green Beans
Apples – GE special
Baked potatoes – GE special
Broccoli – GE special
2 onions
Red onion
Fresh sage and thyme
Cilantro
Tossed salad
Shallot
Green peppers
Deli
Queso Fresco or Feta
Blue cheese
Hamburger buns
Spices/Oils/Vinegars/Condiments
Olive oil
Poultry seasoning
Salt and pepper
Hot pepper sauce
Worcestershire Sauce
Dry mustard
Beef broth
Oregano
Basil
Onion salt
Parsley
Garlic powder
Bay leaf
Italian dressing mix – Good Seasons
Canned Goods/Ethinic Foods/Dry Goods
Box of elbow macaroni – GE special on GE brand
Jar of green salsa
Giardiniera
Seafood/Meat Case/ Butcher
2 roasting chickens or fryers – GE special B1G1 on roasting chicks 5-7 lbs.
Ground beef
5 lb. roast – GE special B1G1 bottom round roast
Frozen Foods
French fries – GE special
Dairy
Butter
4 cups of shredded cheddar and Monterey Jack cheese
2 ½ cups of Monterey Jack Cheese
Velveeta – 8 oz.
½ and ½
Corn or flour tortillas
Sliced provolone
Bread
Misc.
Chips
Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings!
Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you!
I hope you all enjoy your week, the recipes and the savings!
Giant Eagle is running the B1G1 free roasting chickens again this week. Now that we have solved “chicken-gate” whether you take advantage of the special or stick with the $.89 fryer chickens should depend on the size of your family. The roasting chicks are bigger than the fryers. I personally like the fryers because it is just enough bird without wasting! Regardless of which you choose we are using the birds as double-duty this week. Also – running short on time??? HA – who isn’t? GE is running a special (at certain locations) on a chicken dinner that includes a rotisserie chicken, 2 large side dishes and a 6 pack of rolls for $8.99. Not too shabby for a dinner on the go.
The rest of the menu includes homemade macaroni and cheese - the cheesy gooey kind! We will take the chicken from Monday’s leftovers and turn them into Chicken and Cheese enchiladas. The weather is supposed to improve mid-week so how about burgers on the grill. I have listed the blue-cheese burgers but whip up your favorite. Then on Friday, we are going to slow cook beef all day and have Italian Beefs – Chicago style! I was craving Portillo’s and had to find a recipe. Hope you like it!
Another savings worth mentioning: If you are a coffee drinker, GE has a special on Starbuck’s coffee AND there was a coupon in the Sunday paper. Double savings!!!
Remember - save your receipts each week and at the end of the month tally your savings by using GE specials and coupons and pay yourself!!! Before long, you will have created a nice little slush fund for you and your family.
Don’t forget to check out all of the old coupon fliers that you should be saving - :) - and also the internet. Here are the sites again for those of you that are new: coupons.com and mygrocerydeals.com. When you sign up at coupons.com a nifty toolbar will appear and you will be able to pull down the tab and see which coupons you would like to print. So easy!!!!!
Here is this week’s menu:
MONDAY
Roasted Chicken (Double Duty)
Baked Potatoes
Green Beans
Applesauce
Roasted Chicken
2 roasting chickens – make sure they are the same size so the cooking time will be the same
2 T. olive oil
Poultry seasoning
4 sprigs of fresh sage and thyme (or 2 t. of dried sage and thyme)
2 onions, quartered
salt
pepper
Remove and discard giblets from chicken; rinse under cold water and pat dry. Rub chickens with olive oil. Place onion and fresh herbs inside the cavity of each chicken. (If you are using dried herbs, sprinkle on the outside of the chicken.) Sprinkle with poultry seasoning, salt and pepper.
If desired, tie ends of legs together with heavy string. Lift wing tips up and under chicken. Place chickens, breast side up, on a rack in a shallow roasting pan. (Some people like to cook theirs breast side down. Just be sure to turn it breast side up for the last ½ hour of cooking so they can get nice and browned.) Bake according to the package. Usually, a 4-5lb chicken will cook at 375˚ for 1 hour and 50 minutes or until juices run clear or a meat thermometer inserted into the thigh registers 180˚. Please adjust the cooking time to the weight of your chicken. When in doubt – just wait for the built in timer to pop! This can be found in the breast of the chicken.
Serve one roasted chicken and cover and refrigerate the other for later use.
Applesauce
Peel, core and cut apples into pieces – as many as you think your family will eat. We usually do this with a whole bag and then refrigerate leftovers. Place in a saucepan and cover with water. Bring to a boil and let cook on your stove until the apples will easily mash. Drain the apples and return to the pot. Mash them up and add a little cinnamon if you like. Serve warm. Wait until you smell your house!
TUESDAY
Macaroni and Cheese
Steamed Broccoli
Macaroni and Cheese (the ooey, gooey, non-low-fat kind of mac-n-cheese your grandma made)
1 box of elbow macaroni
1 stick of butter
4 cups of shredded cheddar and Monterey Jack blend – I usually buy the big bag at Costco
8 oz. Velveeta, cubed
2 cups of ½ and ½
Salt and pepper to taste
Preheat oven to 350˚.
Cook the macaroni according to its directions. Place the butter in the pot and return the macaroni once the butter has melted. Stir the macaroni until it is covered with butter. Add the cubed Velveeta and stir until it just starts to melt. Pour the macaroni into a large casserole dish that has been lightly greased. Add the shredded cheese about 1 cup at a time and the ½ and ½ and mix together. Season with salt and pepper. Place it in the oven and bake for about 40 minutes.
WEDNESDAY
Chicken and Cheese Enchiladas
Tossed salad
Chicken and Cheese Enchiladas (new recipe - adapted from Food Network Magazine)
8 corn or flour tortillas
3 cups of shredded cooked chicken – leftover from Monday’s dinner
2 ½ cups of shredded Monterey Jack cheese
1/3 C. of fresh cilantro
2 T. of olive oil
¾ C. of Queso Fresco or feta
1 cup of green salsa
Preheat broiler. Microwave tortillas until they are just warm and keep covered. Toss the chicken with 2 cups of shredded cheese in a bowl. Spoon chicken mixture down the center of each tortilla and top with a few cilantro leaves. Roll them up and place seam side down in a lightly greased 9x13 inch baking dish. Brush the tortillas with olive oil and broil until crisp and golden – about 3 minutes.
Pour the green salsa over the enchiladas and top with the remaining ½ cup of shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown – 3 to 5 minutes. Remove from the oven and top with the Queso Fresco or Feta and any remaining cilantro.
THURSDAY
Leftovers
Or
Blue Cheese Burgers
French Fries
Blue Cheese Burgers
1 ½ lbs. of ground beef
4 oz. blue cheese, cut into chunks
1 shallot, finely diced
Dash of hot pepper sauce
1 t. Worcestershire Sauce
½ t. of dry mustard
½ t. of salt
½ t. of pepper
6 hamburger buns
1 large red onion, sliced thick
In a large bowl, combine beef, shallot, hot pepper sauce, Worcestershire sauce, dry mustard, salt and pepper. Form into thin patties and place chunks of blue cheese in the middle of one patty. Top with another patty so that the cheese is stuffed into the middle of the burger. Place burgers on a hot grill. Grill for about 5 minutes per side. Also, place the thick slices of onion on the grill beside the burgers. Cook for a few minutes each side. Serve on top of the burgers or on the side.
FRIDAY
Italian Beef Sandwiches – Chicago style
Chips
Italian Beef Sandwiches – Chicago style
1 cup of water
2 cups of beef broth
1 t. of ground pepper
1 t. oregano
1 t. basil
1 t. onion salt
1 t. parsley
1 t. garlic powder
1 bay leaf
1 pkg. of dry Italian dressing mix
1 (5 lb.) roast – we will use bottom round because of the special but check your freezer
Sliced green peppers
Giardiniera – optional – this is a Hot, marinated veggie mix
Sliced provolone – optional
Place the water, broth and seasonings (through salad dressing) into a saucepan and bring to a boil. Place the roast in a slow cooker and pour the dressing mixture over the roast. Cover and cook on low for about 7 hours. Remove the roast from the slow cooker and thinly slice the beef or shred it depending on how done the beef is. Return the beef to the slow cooker and add the sliced green peppers and continue to cook for another 1 -2 hours. Pile the beef and sweet peppers onto hard crusty rolls. Top with Giardiniera and/or cheese if you wish. Be sure to serve them with lots of juice – in Chicago they like them wet - which is how I recommend eating them!
And now for the shopping list. As always, double check your pantry, fridge and freezer to see if you already have any of the items listed below. This will reduce your spending and create less waste!
Shopping/Checklist
Produce
Green Beans
Apples – GE special
Baked potatoes – GE special
Broccoli – GE special
2 onions
Red onion
Fresh sage and thyme
Cilantro
Tossed salad
Shallot
Green peppers
Deli
Queso Fresco or Feta
Blue cheese
Hamburger buns
Spices/Oils/Vinegars/Condiments
Olive oil
Poultry seasoning
Salt and pepper
Hot pepper sauce
Worcestershire Sauce
Dry mustard
Beef broth
Oregano
Basil
Onion salt
Parsley
Garlic powder
Bay leaf
Italian dressing mix – Good Seasons
Canned Goods/Ethinic Foods/Dry Goods
Box of elbow macaroni – GE special on GE brand
Jar of green salsa
Giardiniera
Seafood/Meat Case/ Butcher
2 roasting chickens or fryers – GE special B1G1 on roasting chicks 5-7 lbs.
Ground beef
5 lb. roast – GE special B1G1 bottom round roast
Frozen Foods
French fries – GE special
Dairy
Butter
4 cups of shredded cheddar and Monterey Jack cheese
2 ½ cups of Monterey Jack Cheese
Velveeta – 8 oz.
½ and ½
Corn or flour tortillas
Sliced provolone
Bread
Misc.
Chips
Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings!
Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you!
I hope you all enjoy your week, the recipes and the savings!
Sunday, October 11, 2009
Weekly Menu Oct. 12
Hi Everyone!!!! And welcome to the new members of my Weekly Menu! Don’t forget to check out and join my blog – www.menusthatsave.blogspot.com
I hope everyone is enjoying this beautiful fall weather!!! Wasn’t sure how the weekend was going to turn out as it started out very cold, wet and windy. But today is gorgeous!!!! I hope you enjoyed last week’s menu. We had our appetizers last night and they were a HUGE hit. I ended up using the Tostitos Scoops Chips and filled them with the beef and shredded cheddar and then topped each one with a jalapeno. YUM!!!!
To go with all of this beautiful fall weather we are going to kick off the week with a fan favorite – Harvest Blend Pork Chops!!! We are also going to serve up a black bean and corn chili that will be great to eat before or after Friday night football. Not to mention the leftovers will be perfect for all of the college and pro games on the weekend! We are also going to have a family favorite – Mediterranean Pasta. This is really good and the leftovers are fabulous!
Do you ever find yourself needing to feed the kids in the car between activities during the week? At least once a week, our activities are such that we need to have a meal in the car on the go. I have included a great recipe for chicken nuggets. We tried these last week and they were perfect. I packaged them in brown paper lunch bags and the kids loved them!
Remember - save your receipts each week and at the end of the month tally your savings by using GE specials and coupons and pay yourself!!! Before long, you will have created a nice little slush fund for you and your family.
Don’t forget to check out all of the old coupon fliers that you should be saving - =) - and also the internet. Here are the sites again for those of you that are new: coupons.com and mygrocerydeals.com. When you sign up at coupons.com a nifty toolbar will appear and you will be able to pull down the tab and see which coupons you would like to print. So easy!!!!!
Here is this week’s menu:
MONDAY
Harvest Blend Pork Chops
Sugar Snap Peas
Couscous
Harvest Blend Pork Chops
4 Boneless pork chops 1/2 inch thick
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Canola Oil
1/2 Medium onion chopped
1 cup Chicken broth
1 - 7 oz. Pkg of dried mixed fruit (Harvest Blend – a combination of dried fruit with cherries and apples – if you cannot find this particular blend substitute to your liking)
Sprinkle both sides of the pork chops with salt and pepper. Heat the oil in a large skillet and cook the pork chops over medium-high heat until lightly browned on each side. Remove from pan and set aside.
Add onion to the pan and cook for about a minute stirring constantly. Add broth and fruit to the skillet. Cook 1 minute and stir to loosen the browned bits from the skillet. Return the pork to the skillet and cook until the broth has evaporated.
TUESDAY
Broiled Tilapia Parmesan
Steamed Broccoli
Rice
Broiled Tilapia Parmesan (adapted from allrecipes – over 3,000 comments with 4 ½ stars)
½ C. parmesan
¼ C. butter, softened
3 T. mayo
Juice of 1 lemon
¼ t. of dried basil
¼ t. pepper
1/8 t. onion powder
1/8 t. of celery salt
2 lbs. of tilapia fillets
Preheat broiler and grease a broiling pan.
In a small bowl, combine parmesan, butter, mayo and lemon juice. Season with basil, pepper, onion powder, and celery salt. Set aside.
Arrange fish on the pan. Broil a few inches from the heat for 2-3 minutes. Flip the fillets over and broil for a couple of more minutes. Remove the fillets and cover them with the parmesan mixture on the top side. Broil for 2 more minutes or until the topping is browned and the fish flakes easily.
WEDNESDAY
Mediterranean Pasta
Tossed Salad
Mediterranean Pasta (adapted from Tyler Florence)
3 T. olive oil
1 lb. boneless, skinless chicken breasts or tenders, cut into slices
1 small jar (8.5 oz.) of sun-dried tomatoes, sliced (about 1 cup)
2 T. of minced garlic
1/3 cup of fresh basil (2-3 T. of dried basil)
1 can (8.5 oz.) of artichoke hearts in water, quartered and drained (about 1 cup)
½ C. of kalamata olives, pitted
8 oz. feta cheese, crumbled
½ cup of heavy cream
3 t. dried oregano
Salt and pepper to taste
1 lb. of penne pasta
Cook pasta according to directions.
Meanwhile, heat oil in a large skillet. Brown chicken strips until done – about 3 minutes per side. Add sun-dried tomatoes and garlic to skillet. Sauté for 2 minutes. Add the basil, artichokes, olives and feta to the skillet. Sauté 1 minute then stir in the cream. Combine the sauce and the cooked pasta. Season with oregano, salt and pepper.
THURSDAY
Leftovers or Baked Chicken Nuggets “dinner on the go”
Baked chicken nuggets
3 boneless, skinless chicken breasts, cut into 1 ½ inch pieces
1 C. of Italian seasoned bread crumbs
½ C. of parmesan cheese
1 t. of salt
1 t. dried thyme
1 T. dried basil
½ C. of butter, melted
Preheat oven to 400˚
In a shallow dish, combine all of the dried ingredients. Put melted butter in a dish for dipping. Dip the chicken in the melted butter and then dredge in the breadcrumbs.
Place coated chicken on a lightly greased cookie sheet OR try putting it on a lightly greased oven safe cooling rack on top of a cookie sheet. Bake for 20 minutes. Remove from baking sheet and place on a paper towel. Pop into brown paper lunch bags for a dinner on the go. Serve with ketchup for the kids and BBQ or marinara for the adults. Bring carrot sticks and apples.
FRIDAY
Black Bean and Corn Chili
Rice
Chips and Salsa
Black Bean and Corn Chili
2 cans of black beans (15 oz.)
1 can of crushed tomatoes (14.5 oz.)
1 can of diced tomatoes with green chilies (14.5 oz.)
1 can of chicken broth (14.5 oz.)
2 cans diced green chilies (4 oz.)
1 box of frozen corn
4 green onions, sliced
3 T. chili powder
2 t. cumin
1 t. minced garlic
Place everything in a crock-pot and cook on low for 8 hours. What could be easier to end the week! If this is too thick, add some chicken broth.
Serve on top of rice.
Toppings: Cheddar cheese, sour cream or crushed tortilla chips
And now for the shopping list. As always, double check your pantry, fridge and freezer to see if you already have any of the items listed below. This will reduce your spending and create less waste!
Shopping/Checklist
Produce
Onion
7 oz. pkg. of mixed dried fruit – Harvest Blend – combo of dried cherries, cranberries, golden raisins
Lemon
Broccoli
Tossed salad
Sun-dried tomatoes – 8.5 oz. jar
Garlic
Fresh basil
Carrots
Apples
Green onions
Deli
Parmesan
Kalamata olives – ½ C.
Feta cheese
Spices/Oils/Vinegars/Condiments
Salt and pepper
Canola oil
Olive oil
2 cans of Chicken broth
Mayo
Chili powder
Cumin
Basil
Thyme
Oregano
Onion pwder
Celery salt
Ketchup
BBQ sauce – for dipping
Canned Goods/Ethinic Foods/Dry Goods
Couscous
Rice
Artichoke hearts – 8.5 oz. can, quartered
Penne pasta
2 cans of black beans
1 can of crushed tomatoes – 14.5 oz.
1 can of diced tomatoes with green chilies – 14.5 oz.
2 cans of diced green chilies – 4 oz.
Seafood/Meat Case/ Butcher
Boneless pork chops – GE special
2 lbs. of tilapia
Boneless, skinless chicken breasts or tenders – GE special on breasts – need at least 6 breasts
Frozen Foods
Sugar snap peas
Box of corn
Dairy
Butter
Heavy cream
Cheddar cheese
Sour cream
Bread
Italian seasoned bread crumbs
Misc.
Tortilla chips
Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings! I am happy to add anyone so keep passing it on!
Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you! =)
I hope you all enjoy your week, the recipes and the savings!
I hope everyone is enjoying this beautiful fall weather!!! Wasn’t sure how the weekend was going to turn out as it started out very cold, wet and windy. But today is gorgeous!!!! I hope you enjoyed last week’s menu. We had our appetizers last night and they were a HUGE hit. I ended up using the Tostitos Scoops Chips and filled them with the beef and shredded cheddar and then topped each one with a jalapeno. YUM!!!!
To go with all of this beautiful fall weather we are going to kick off the week with a fan favorite – Harvest Blend Pork Chops!!! We are also going to serve up a black bean and corn chili that will be great to eat before or after Friday night football. Not to mention the leftovers will be perfect for all of the college and pro games on the weekend! We are also going to have a family favorite – Mediterranean Pasta. This is really good and the leftovers are fabulous!
Do you ever find yourself needing to feed the kids in the car between activities during the week? At least once a week, our activities are such that we need to have a meal in the car on the go. I have included a great recipe for chicken nuggets. We tried these last week and they were perfect. I packaged them in brown paper lunch bags and the kids loved them!
Remember - save your receipts each week and at the end of the month tally your savings by using GE specials and coupons and pay yourself!!! Before long, you will have created a nice little slush fund for you and your family.
Don’t forget to check out all of the old coupon fliers that you should be saving - =) - and also the internet. Here are the sites again for those of you that are new: coupons.com and mygrocerydeals.com. When you sign up at coupons.com a nifty toolbar will appear and you will be able to pull down the tab and see which coupons you would like to print. So easy!!!!!
Here is this week’s menu:
MONDAY
Harvest Blend Pork Chops
Sugar Snap Peas
Couscous
Harvest Blend Pork Chops
4 Boneless pork chops 1/2 inch thick
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Canola Oil
1/2 Medium onion chopped
1 cup Chicken broth
1 - 7 oz. Pkg of dried mixed fruit (Harvest Blend – a combination of dried fruit with cherries and apples – if you cannot find this particular blend substitute to your liking)
Sprinkle both sides of the pork chops with salt and pepper. Heat the oil in a large skillet and cook the pork chops over medium-high heat until lightly browned on each side. Remove from pan and set aside.
Add onion to the pan and cook for about a minute stirring constantly. Add broth and fruit to the skillet. Cook 1 minute and stir to loosen the browned bits from the skillet. Return the pork to the skillet and cook until the broth has evaporated.
TUESDAY
Broiled Tilapia Parmesan
Steamed Broccoli
Rice
Broiled Tilapia Parmesan (adapted from allrecipes – over 3,000 comments with 4 ½ stars)
½ C. parmesan
¼ C. butter, softened
3 T. mayo
Juice of 1 lemon
¼ t. of dried basil
¼ t. pepper
1/8 t. onion powder
1/8 t. of celery salt
2 lbs. of tilapia fillets
Preheat broiler and grease a broiling pan.
In a small bowl, combine parmesan, butter, mayo and lemon juice. Season with basil, pepper, onion powder, and celery salt. Set aside.
Arrange fish on the pan. Broil a few inches from the heat for 2-3 minutes. Flip the fillets over and broil for a couple of more minutes. Remove the fillets and cover them with the parmesan mixture on the top side. Broil for 2 more minutes or until the topping is browned and the fish flakes easily.
WEDNESDAY
Mediterranean Pasta
Tossed Salad
Mediterranean Pasta (adapted from Tyler Florence)
3 T. olive oil
1 lb. boneless, skinless chicken breasts or tenders, cut into slices
1 small jar (8.5 oz.) of sun-dried tomatoes, sliced (about 1 cup)
2 T. of minced garlic
1/3 cup of fresh basil (2-3 T. of dried basil)
1 can (8.5 oz.) of artichoke hearts in water, quartered and drained (about 1 cup)
½ C. of kalamata olives, pitted
8 oz. feta cheese, crumbled
½ cup of heavy cream
3 t. dried oregano
Salt and pepper to taste
1 lb. of penne pasta
Cook pasta according to directions.
Meanwhile, heat oil in a large skillet. Brown chicken strips until done – about 3 minutes per side. Add sun-dried tomatoes and garlic to skillet. Sauté for 2 minutes. Add the basil, artichokes, olives and feta to the skillet. Sauté 1 minute then stir in the cream. Combine the sauce and the cooked pasta. Season with oregano, salt and pepper.
THURSDAY
Leftovers or Baked Chicken Nuggets “dinner on the go”
Baked chicken nuggets
3 boneless, skinless chicken breasts, cut into 1 ½ inch pieces
1 C. of Italian seasoned bread crumbs
½ C. of parmesan cheese
1 t. of salt
1 t. dried thyme
1 T. dried basil
½ C. of butter, melted
Preheat oven to 400˚
In a shallow dish, combine all of the dried ingredients. Put melted butter in a dish for dipping. Dip the chicken in the melted butter and then dredge in the breadcrumbs.
Place coated chicken on a lightly greased cookie sheet OR try putting it on a lightly greased oven safe cooling rack on top of a cookie sheet. Bake for 20 minutes. Remove from baking sheet and place on a paper towel. Pop into brown paper lunch bags for a dinner on the go. Serve with ketchup for the kids and BBQ or marinara for the adults. Bring carrot sticks and apples.
FRIDAY
Black Bean and Corn Chili
Rice
Chips and Salsa
Black Bean and Corn Chili
2 cans of black beans (15 oz.)
1 can of crushed tomatoes (14.5 oz.)
1 can of diced tomatoes with green chilies (14.5 oz.)
1 can of chicken broth (14.5 oz.)
2 cans diced green chilies (4 oz.)
1 box of frozen corn
4 green onions, sliced
3 T. chili powder
2 t. cumin
1 t. minced garlic
Place everything in a crock-pot and cook on low for 8 hours. What could be easier to end the week! If this is too thick, add some chicken broth.
Serve on top of rice.
Toppings: Cheddar cheese, sour cream or crushed tortilla chips
And now for the shopping list. As always, double check your pantry, fridge and freezer to see if you already have any of the items listed below. This will reduce your spending and create less waste!
Shopping/Checklist
Produce
Onion
7 oz. pkg. of mixed dried fruit – Harvest Blend – combo of dried cherries, cranberries, golden raisins
Lemon
Broccoli
Tossed salad
Sun-dried tomatoes – 8.5 oz. jar
Garlic
Fresh basil
Carrots
Apples
Green onions
Deli
Parmesan
Kalamata olives – ½ C.
Feta cheese
Spices/Oils/Vinegars/Condiments
Salt and pepper
Canola oil
Olive oil
2 cans of Chicken broth
Mayo
Chili powder
Cumin
Basil
Thyme
Oregano
Onion pwder
Celery salt
Ketchup
BBQ sauce – for dipping
Canned Goods/Ethinic Foods/Dry Goods
Couscous
Rice
Artichoke hearts – 8.5 oz. can, quartered
Penne pasta
2 cans of black beans
1 can of crushed tomatoes – 14.5 oz.
1 can of diced tomatoes with green chilies – 14.5 oz.
2 cans of diced green chilies – 4 oz.
Seafood/Meat Case/ Butcher
Boneless pork chops – GE special
2 lbs. of tilapia
Boneless, skinless chicken breasts or tenders – GE special on breasts – need at least 6 breasts
Frozen Foods
Sugar snap peas
Box of corn
Dairy
Butter
Heavy cream
Cheddar cheese
Sour cream
Bread
Italian seasoned bread crumbs
Misc.
Tortilla chips
Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings! I am happy to add anyone so keep passing it on!
Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you! =)
I hope you all enjoy your week, the recipes and the savings!
Sunday, October 4, 2009
Weekly Menu Oct. 5
Hi Everyone!!!! And welcome to the new members of my Weekly Menu! Don’t forget to check out and join my blog – www.menusthatsave.blogspot.com
I hope everyone enjoyed last week’s menu! We LOVED the balsamic chicken!!! I had several salads with the leftovers!
We have another great menu this week with lots of savings! We are beginning the week with a non-traditional fish fry - oven-fried catfish! On Tuesday we are going to have a fan favorite – Beef and Bean Burritos! These are AMAZING!!!! And so easy! We will reuse our leftovers for a fun Friday night Happy Hour! The weather has me craving soup. Remember our Baked Potato Soup? This is really good and easy – in fact, you won’t believe how easy it is to make! But be sure to save the skins of your potatoes because they are going to have a place in our Friday Night Happy Hour too! Thursday is Pasta Night – Rigatoni!!! I usually make this for parties or we use to have it at our company pot-lucks. But it is so easy and delish for a weeknight meal!
Remember - save your receipts each week and at the end of the month tally your savings by using GE specials and coupons and pay yourself!!! Before long, you will have created a nice little slush fund for you and your family.
Don’t forget to check out all of the old coupon fliers that you should be saving -:) - and also the internet. Here are the sites again for those of you that are new: coupons.com and mygrocerydeals.com. When you sign up at coupons.com a nifty toolbar will appear and you will be able to pull down the tab and see which coupons you would like to print. So easy!!!!!
Here is this week’s menu:
MONDAY
Oven-Fried Catfish
Steamed Green Beans
Oven-Fried Catfish (adapted from allrecipes.com)
1 ½ lbs. Catfish fillets
½ C. of yellow cornmeal
1 t. paprika
1 t. dried thyme
1 t. salt
½ t. onion powder
½ t. garlic powder
½ t. pepper
½ C. of milk
Cooking spray
Preheat the oven to 425˚. Line a baking sheet with foil sprayed with cooking oil.
In one shallow dish combine all of the dry ingredients, in another shallow dish put the milk. Dip each fillet into the milk first and then dredge in the cornmeal mixture and liberally coat. Place on the greased baking sheet. Lightly spray the tops of each fillet with the spray oil.
Bake for 15 minutes in the oven or until the fish is easily flaked with a fork.
TUESDAY
Beef-and-Bean Burritos
Spanish Rice
Beef and Bean Burritos
1 (2-pound) London broil
1 (1.25-ounce) package taco seasoning mix
Cooking spray
1 cup chopped onion
1 tablespoon white vinegar
1 small can chopped green chiles
1 can refried beans, any style
12 flour tortillas
1 1/2 cups shredded Monterey Jack cheese
1 1/2 cups chopped plum tomato
3/4 cup sour cream
Trim fat from meat; rub seasoning mix over both sides of meat. Place meat in an electric slow cooker coated with cooking spray; add onion, vinegar, and green chiles. Cover with lid; cook on low-heat setting for 9 hours. Remove meat from slow cooker, reserving cooking liquid; shred meat with two forks. Combine meat and reserved cooking liquid; stir well.
Warm beans and tortillas according to package directions. Spread 2 tablespoons beans down the center of each tortilla. Spoon a heaping 1/3 cup meat mixture on top of beans. Top each with 2 tablespoons cheese, 2 tablespoons tomato, and 1 tablespoon sour cream; roll up.
WEDNESDAY
Baked Potato Soup
Salad
Baked Potato Soup – this is a hearty, stick-to-your-ribs-kinda-soup
8 large baking potatoes
2/3 cup of butter
2/3 cup all purpose flour
7 cups of milk
4 green onions, sliced
1 pkg. of bacon, cooked and crumbled
1 ¼ cups shredded cheddar cheese
1 8 oz. container of sour cream
Salt and pepper to taste
Bake potatoes at 400˚ for 1 hour. When cool, slice in half and scoop out the middle - leave enough potato on the skin (think restaurant potato skins) and reserve the skins for future use – Friday Night Happy Hour Appetizer Night. Mash the potato scooped from the skin to desired consistency. I like it a little lumpy, which gives a nice texture to the soup.
Melt butter in a Dutch oven or large soup pot over low heat. Add flour and whisk constantly for one minute until smooth. Gradually, add milk and cook over medium heat, whisking constantly until mixture has thickened and is bubbly.
Stir in mashed, lumpy potatoes and green onions and bring to a boil. Be careful not to scorch!!! Once soup has been brought to a boil, cover, reduce heat and simmer for 10 minutes. Add bacon, cheese and sour cream. Site until cheese melts. Serve immediately.
THURSDAY
Rigatoni
Salad
Garlic Bread
Rigatoni
1 lb. Hot or Sweet Italian sausage or a combo
1 green pepper
1 medium onion
2 cans of Hunt’s tomato paste
1 can of 29 oz Hunts Whole Peeled tomatoes
1 t. of oregano
2 or 3 bay leaves
1 or 2 cloves of garlic, crushed
Hot pepper flakes to taste
1 cup of water
Black pepper
1 lb. of Rigatoni pasta
Cut the green pepper and onion and fry with the sausage with 2 t. of olive oil. I like to brown the sausage in its casing whole until it is browned on all sides. Then I slice into pieces and continue to brown until they are cooked through.
In a blender or food processor, puree the tomatoes and tomato paste. Put the tomato base in a large pot and add remaining ingredients. Add sausage, peppers and onions when fully cooked. Let simmer for 1 ½ to 2 hours. Remove Bay leaves before serving!
Cook a pound of rigatoni pasta and pour sauce over cooked pasta.
FRIDAY
Happy Hour Appetizer Night
Potato Skins
Beef Nachos
Veggies and dip
Potato skins
Reserved potato skins from soup
Melted butter or Spray oil
Cheddar cheese
Toppings: bacon, sour cream, green onions, taco meat, and salsa – you get the idea
Take your potato skins and place them on a cookie sheet. Drizzle with melted butter or spray with oil. Place in a 450˚ oven and bake until crisp. Remove skins and add cheddar cheese and place under the broiler until cheese has melted. Add your toppings – fun for the kids to make their own!
Beef Nachos
Leftover Shredded beef
Tortilla Chips
Monterey Jack/cheddar cheese blend
Assorted toppings: salsa, black olives, green onions, sour cream, and guacamole
Pile tortilla chips on top of a baking sheet. Top with slightly warmed leftover shredded beef (warm up in the microwave) and lots of cheese. Place in the oven – after the skins come out – and heat until the cheese melts. Serve with your choice of toppings!
And now for the shopping list. As always, double check your pantry, fridge and freezer to see if you already have any of the items listed below. This will reduce your spending and create less waste!
Shopping/Checklist
Produce
Green beans
2 Onions
Green pepper
Garlic
Tomato
8-10 baking potatoes – GE special 2 for $5 – do not have to buy both to get the deal
Green onions
Salad – GE special on bagged salad – B1G1 free – PLUS coupon in Sunday’s paper
Deli
Spices/Oils/Vinegars/Condiments
Yellow Cornmeal
Paprika
Thyme
Salt
Onion powder
Garlic powder
Oregano
Bay leaves
Red pepper flakes
Pepper
Cooking spray
White vinegar
Flour
Canned Goods/Ethinic Foods/Dry Goods
Taco seasoning packet – GE special on McCormick
Small can of chopped green chilies – GE special on Old El Paso
1 can of refried beans, any style – GE special on Old El Paso
Spanish rice
2 cans of tomato paste – GE special on Hunts
1 (29 oz.) can of whole, peeled tomatoes – GE special on Hunts PLUS coupon in Sunday’s paper
1 lb. of Rigatoni pasta – GE special on San Giorgio
Salsa – GE special on Chi-Chi’s
Black olives
Seafood/Meat Case/ Butcher
1 ½ lbs. catfish fillets – GE special
2 lb. Boneless Top Round – GE B1G1 Free
Bacon – GE special on GE brand and Butterball Turkey Bacon
1 lb. of hot or sweet Italian Sausage – GE B1G1 Free
Frozen Foods
Garlic Bread – GE special on New York Texas Garlic Toast
Dairy
Milk
12 flour tortillas – GE special on Mission
Shredded Monterey Jack Cheese or Mexican blend – GE special on Kraft
Cheddar cheese – GE special on Kraft
Sour cream – GE special on Breakstone’s
Butter
Guacamole
Bread
Misc.
Tortilla chips
Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings! I am happy to add anyone so keep passing it on!
Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you!
I hope you all enjoy your week, the recipes and the savings!
I hope everyone enjoyed last week’s menu! We LOVED the balsamic chicken!!! I had several salads with the leftovers!
We have another great menu this week with lots of savings! We are beginning the week with a non-traditional fish fry - oven-fried catfish! On Tuesday we are going to have a fan favorite – Beef and Bean Burritos! These are AMAZING!!!! And so easy! We will reuse our leftovers for a fun Friday night Happy Hour! The weather has me craving soup. Remember our Baked Potato Soup? This is really good and easy – in fact, you won’t believe how easy it is to make! But be sure to save the skins of your potatoes because they are going to have a place in our Friday Night Happy Hour too! Thursday is Pasta Night – Rigatoni!!! I usually make this for parties or we use to have it at our company pot-lucks. But it is so easy and delish for a weeknight meal!
Remember - save your receipts each week and at the end of the month tally your savings by using GE specials and coupons and pay yourself!!! Before long, you will have created a nice little slush fund for you and your family.
Don’t forget to check out all of the old coupon fliers that you should be saving -:) - and also the internet. Here are the sites again for those of you that are new: coupons.com and mygrocerydeals.com. When you sign up at coupons.com a nifty toolbar will appear and you will be able to pull down the tab and see which coupons you would like to print. So easy!!!!!
Here is this week’s menu:
MONDAY
Oven-Fried Catfish
Steamed Green Beans
Oven-Fried Catfish (adapted from allrecipes.com)
1 ½ lbs. Catfish fillets
½ C. of yellow cornmeal
1 t. paprika
1 t. dried thyme
1 t. salt
½ t. onion powder
½ t. garlic powder
½ t. pepper
½ C. of milk
Cooking spray
Preheat the oven to 425˚. Line a baking sheet with foil sprayed with cooking oil.
In one shallow dish combine all of the dry ingredients, in another shallow dish put the milk. Dip each fillet into the milk first and then dredge in the cornmeal mixture and liberally coat. Place on the greased baking sheet. Lightly spray the tops of each fillet with the spray oil.
Bake for 15 minutes in the oven or until the fish is easily flaked with a fork.
TUESDAY
Beef-and-Bean Burritos
Spanish Rice
Beef and Bean Burritos
1 (2-pound) London broil
1 (1.25-ounce) package taco seasoning mix
Cooking spray
1 cup chopped onion
1 tablespoon white vinegar
1 small can chopped green chiles
1 can refried beans, any style
12 flour tortillas
1 1/2 cups shredded Monterey Jack cheese
1 1/2 cups chopped plum tomato
3/4 cup sour cream
Trim fat from meat; rub seasoning mix over both sides of meat. Place meat in an electric slow cooker coated with cooking spray; add onion, vinegar, and green chiles. Cover with lid; cook on low-heat setting for 9 hours. Remove meat from slow cooker, reserving cooking liquid; shred meat with two forks. Combine meat and reserved cooking liquid; stir well.
Warm beans and tortillas according to package directions. Spread 2 tablespoons beans down the center of each tortilla. Spoon a heaping 1/3 cup meat mixture on top of beans. Top each with 2 tablespoons cheese, 2 tablespoons tomato, and 1 tablespoon sour cream; roll up.
WEDNESDAY
Baked Potato Soup
Salad
Baked Potato Soup – this is a hearty, stick-to-your-ribs-kinda-soup
8 large baking potatoes
2/3 cup of butter
2/3 cup all purpose flour
7 cups of milk
4 green onions, sliced
1 pkg. of bacon, cooked and crumbled
1 ¼ cups shredded cheddar cheese
1 8 oz. container of sour cream
Salt and pepper to taste
Bake potatoes at 400˚ for 1 hour. When cool, slice in half and scoop out the middle - leave enough potato on the skin (think restaurant potato skins) and reserve the skins for future use – Friday Night Happy Hour Appetizer Night. Mash the potato scooped from the skin to desired consistency. I like it a little lumpy, which gives a nice texture to the soup.
Melt butter in a Dutch oven or large soup pot over low heat. Add flour and whisk constantly for one minute until smooth. Gradually, add milk and cook over medium heat, whisking constantly until mixture has thickened and is bubbly.
Stir in mashed, lumpy potatoes and green onions and bring to a boil. Be careful not to scorch!!! Once soup has been brought to a boil, cover, reduce heat and simmer for 10 minutes. Add bacon, cheese and sour cream. Site until cheese melts. Serve immediately.
THURSDAY
Rigatoni
Salad
Garlic Bread
Rigatoni
1 lb. Hot or Sweet Italian sausage or a combo
1 green pepper
1 medium onion
2 cans of Hunt’s tomato paste
1 can of 29 oz Hunts Whole Peeled tomatoes
1 t. of oregano
2 or 3 bay leaves
1 or 2 cloves of garlic, crushed
Hot pepper flakes to taste
1 cup of water
Black pepper
1 lb. of Rigatoni pasta
Cut the green pepper and onion and fry with the sausage with 2 t. of olive oil. I like to brown the sausage in its casing whole until it is browned on all sides. Then I slice into pieces and continue to brown until they are cooked through.
In a blender or food processor, puree the tomatoes and tomato paste. Put the tomato base in a large pot and add remaining ingredients. Add sausage, peppers and onions when fully cooked. Let simmer for 1 ½ to 2 hours. Remove Bay leaves before serving!
Cook a pound of rigatoni pasta and pour sauce over cooked pasta.
FRIDAY
Happy Hour Appetizer Night
Potato Skins
Beef Nachos
Veggies and dip
Potato skins
Reserved potato skins from soup
Melted butter or Spray oil
Cheddar cheese
Toppings: bacon, sour cream, green onions, taco meat, and salsa – you get the idea
Take your potato skins and place them on a cookie sheet. Drizzle with melted butter or spray with oil. Place in a 450˚ oven and bake until crisp. Remove skins and add cheddar cheese and place under the broiler until cheese has melted. Add your toppings – fun for the kids to make their own!
Beef Nachos
Leftover Shredded beef
Tortilla Chips
Monterey Jack/cheddar cheese blend
Assorted toppings: salsa, black olives, green onions, sour cream, and guacamole
Pile tortilla chips on top of a baking sheet. Top with slightly warmed leftover shredded beef (warm up in the microwave) and lots of cheese. Place in the oven – after the skins come out – and heat until the cheese melts. Serve with your choice of toppings!
And now for the shopping list. As always, double check your pantry, fridge and freezer to see if you already have any of the items listed below. This will reduce your spending and create less waste!
Shopping/Checklist
Produce
Green beans
2 Onions
Green pepper
Garlic
Tomato
8-10 baking potatoes – GE special 2 for $5 – do not have to buy both to get the deal
Green onions
Salad – GE special on bagged salad – B1G1 free – PLUS coupon in Sunday’s paper
Deli
Spices/Oils/Vinegars/Condiments
Yellow Cornmeal
Paprika
Thyme
Salt
Onion powder
Garlic powder
Oregano
Bay leaves
Red pepper flakes
Pepper
Cooking spray
White vinegar
Flour
Canned Goods/Ethinic Foods/Dry Goods
Taco seasoning packet – GE special on McCormick
Small can of chopped green chilies – GE special on Old El Paso
1 can of refried beans, any style – GE special on Old El Paso
Spanish rice
2 cans of tomato paste – GE special on Hunts
1 (29 oz.) can of whole, peeled tomatoes – GE special on Hunts PLUS coupon in Sunday’s paper
1 lb. of Rigatoni pasta – GE special on San Giorgio
Salsa – GE special on Chi-Chi’s
Black olives
Seafood/Meat Case/ Butcher
1 ½ lbs. catfish fillets – GE special
2 lb. Boneless Top Round – GE B1G1 Free
Bacon – GE special on GE brand and Butterball Turkey Bacon
1 lb. of hot or sweet Italian Sausage – GE B1G1 Free
Frozen Foods
Garlic Bread – GE special on New York Texas Garlic Toast
Dairy
Milk
12 flour tortillas – GE special on Mission
Shredded Monterey Jack Cheese or Mexican blend – GE special on Kraft
Cheddar cheese – GE special on Kraft
Sour cream – GE special on Breakstone’s
Butter
Guacamole
Bread
Misc.
Tortilla chips
Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings! I am happy to add anyone so keep passing it on!
Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you!
I hope you all enjoy your week, the recipes and the savings!
Sunday, September 27, 2009
Weekly Menu Sept. 28
Hi Everyone!!!! And welcome to the new members of my Weekly Menu!
Well – I got a response (and a few of you as well) from Giant Eagle in regard to the difference in chicken prices. It seems that a “Roasting” chicken is considered to be between 5-7 lbs. and a “Fryer” is the 3-4 lb. birds. The “Roasting” chickens were the birds on special last week. The “Fryer” birds were not included in the special – but I still couldn’t find any under the $.89 sign! I guess we learn something new everyday. I thought a whole chicken was just a whole chicken – I think I mentioned this before but I am not a professionally trained chef. :)
Now for this week’s menu! Salmon is on special this week and Heather D. submitted a recipe that looks so easy and delicious I couldn’t wait for you all to try it. It is adapted from Emeril –so you know it is going to be good! Eggplant is in season right now and I just received a fabulous one from my CSA. Let’s try Eggplant Parmesan. Sauce and pasta are on special which will round out the meal. Also – someone requested the recipe for Balsamic Chicken. This is a recipe that was given to me by one of my college roommates years ago – the only thing I changed KT was that I add a bit of garlic. Everyone loves this recipe!!! Asparagus and red skin potatoes are on special which will be our sides.
We will end the week by reinventing our leftovers into restaurant style salads – or sandwiches if you prefer. And how about a little siesta on Friday night for Happy Hour with super tasty, super easy black bean soup, cheesy quesadillas and chips and salsa. Fire up the blenders for a cold frozen margarita and let the weekend begin!
END OF THE MONTH REMINDER: Remember - save your receipts each week and at the end of the month tally your savings by using GE specials and coupons and pay yourself!!! Before long, you will have created a nice little slush fund for you and your family.
Don’t forget to check out all of the old coupon fliers that you should be saving -:) - and also the internet. Here are the sites again for those of you that are new: coupons.com and mygrocerydeals.com. When you sign up at coupons.com a nifty toolbar will appear and you will be able to pull down the tab and see which coupons you would like to print. So easy!!!!!
Here is this week’s menu:
MONDAY
Baked Salmon with Lemon and Rosemary
Steamed rice
Sautéed Spinach
Baked Salmon with Lemon and Rosemary (adapted from Emeril)
2 Salmon filets (she prefers to use the skinless)
2 Lemons thinly sliced
1 t. Rosemary
1 Red onion, thinly sliced
Sea salt
Fresh ground pepper
2 T. olive oil
Preheat oven to 425˚.
Place a large piece of foil on a baking sheet. Arrange salmon on top of the foil. Sprinkle the salmon with salt, pepper, and rosemary. Place the lemon slices and onion slices over the fish. Drizzle with the olive oil. Fold up the sides of the foil so that the salmon is in an airtight package.
Bake for 15 minutes or until just cooked through but still moist.
TUESDAY
Eggplant Parmesan
Angel Hair pasta
Salad
Eggplant Parmesan
1-2 eggplant, peeled and sliced
Salt
2 eggs, beaten
2 cups of Italian Seasoned Breadcrumbs
Jar of Spaghetti Sauce – or 3 cups of homemade
1 cup of shredded mozzarella cheese
¼ cup of parmesan cheese
Dried basil
Begin by salting the eggplant. Take the sliced eggplant and sprinkle salt on each slice. Let sit for about 20-30 minutes. Rinse with cold water and pat dry.
Preheat oven to 350˚. Dip eggplant slices in egg and then into the breadcrumbs. Place on a single layer on a baking sheet covered in parchment paper – this will prevent any sticking – I love baking with it! Bake for 10 minutes per side.
Remove from the oven and place a couple of tablespoons of sauce over each eggplant slice. Cover with shredded cheese on top and sprinkle with parmesan cheese and basil. Put back into the oven and bake until golden brown.
*** You could also layer the eggplant slices and sauce and cheeses in a baking dish – lasagna style – but increase the baking time to 35 minutes.
Cook pasta according to its directions and serve eggplant parmesan on top.
WEDNESDAY
Balsamic Grilled Chicken
Broiled Asparagus
Boiled New Potatoes –tossed with butter, garlic and parsley
Balsamic Grilled Chicken
¼ cup of olive oil
1/3 cup of balsamic vinegar
¼ cup of soy sauce
1 T. of Worcestire Sauce
2-3 cloves of garlic, minced
Salt and Pepper to taste
4 boneless, skinless chicken breasts
Combine all ingredients together with a whisk and pour over chicken. Marinate for 1 to 8 hours. And then place chicken on a hot grill for about 5 minutes per side – depending on the size of each breast.
Be sure to grill extra pieces of chicken and use the leftovers for dinner on Thursday or for lunches. *** this marinade is for only 4 pieces of chicken. If you are increasing the number of pieces be sure to adjust the amount of the ingredients.
This marinade also works on pork!
Broiled Asparagus (Our favorite way to eat it)
Trim the ends off of one bunch of asparagus. Toss with olive oil (1-2 T.), salt (kosher if you have it) and cracked pepper, until covered. Lay out flat on a jelly-roll pan and broil for 5-8 minutes. Do this after the chicken and potatoes are finished. Serve sprinkled with parmesan cheese if you wish or plain is just as good!!!
THURSDAY
Salad or Sandwich night
Salmon and Strawberry Salad
Leftover Salmon
Salad greens – spinach, romaine or spring mix
Sliced strawberries
Slivered almonds
Poppy seed dressing or balsamic vinaigrette
Warm the salmon and then toss everything together for a delicious fresh salad. Serve with warm crusty bread.
Chicken salad with Pears, Cranberries and Blue cheese
Leftover Balsamic chicken, sliced
Salad greens, spinach, romaine or spring mix
Sliced pears
Crumbled blue cheese
Walnuts
Dried Cranberries
Balsamic Vinaigrette
Toss all of the ingredients together. Serve with warm crusty bread or pita crisps.
*** Sandwich option ***
If you aren’t into salad, take the leftover salmon and top a sliced English muffin. Cover with a slice of tomato and cheddar cheese. Place under the broiler for a salmon melt.
Or you can pile slices of chicken on top of a ciabatta roll or sub roll with lettuce, tomato and the cheese of your choice. Put under the broiler to have a toasty sandwich or keep as is. Drizzle balsamic dressing prior to serving.
FRIDAY
Black Bean Soup
Cheesy Quesadillas
Chips and salsa
Black Bean Soup (super quick and easy)
2 can of black beans
1 ½ cup of beef broth
1 cup of salsa
1 t. of cumin
4 T. sour cream
4 T. of green onions, sliced
In a food processor, combine beans, broth, salsa, and cumin. Process for about 1 minute until smooth. Heat mixture in medium saucepan over medium heat until thoroughly heated. Serve with a dollop of sour cream and the green onions.
Cheesy Quesadillas
Shredded Monterey/Cheddar cheese
Flour tortillas
To assemble, layer cheese on top of a tortilla. Place another tortilla on top. You can either place on a cookie sheet and bake at 350˚ OR you can cook in a hot skillet or griddle until cheese is melted and tortilla is crisp. Don’t forget to dip your quesadillas in sour cream and salsa!
And now for the shopping list. As always, double check your pantry, fridge and freezer to see if you already have any of the items listed below. This will reduce your spending and create less waste!
Shopping/Checklist
Produce
Spinach – GE special on bagged spinach
Greens for salad – GE special on bagged salad
Asparagus – GE special
New Potatoes – red skin potatoes – GE special
Garlic
2 lemons
Red onion
2 Eggplant
Strawberries – GE special
Pears – GE special
Almonds, walnuts
Dried Cranberries
Green onions
Deli
Parmesan cheese
Crumbled Blue Cheese
Crusty bread for salads or rolls for sandwiches
Spices/Oils/Vinegars/Condiments
Rosemary
Basil
Parsley
Sea salt
Pepper
Olive oil
Balsamic Vinegar
Balsamic Vinaigrette or Poppy Seed Dressing
Worcestire Sauce
1 can of beef broth
Cumin
Canned Goods/Ethinic Foods/Dry Goods
Rice
Spaghetti Sauce – 1 jar of your favorite or 3 cups of homemade – GE special on Hunts canned sauce $1
Angel Hair Pasta or Spaghetti – GE special on Barilla $1
Soy sauce
2 cans of black beans – GE special on Nature’s Basket 5 for $5 – do not have to buy 5
Salsa
Seafood/Meat Case/ Butcher
2 Salmon filets – about 1-1 ½ lbs. – GE special
6-8 boneless, skinless chicken breasts – if making extra for salads or sandwiches – GE special on 3 lb. bag
Frozen Foods
Dairy
Eggs – GE special on GE large - $.88/doz
Butter
Mozzarella cheese
Sour cream
Mexican blend cheese –Monterey Jack/Cheddar blend – GE special on Sargento
Tortillas
Bread
Italian seasoned breadcrumbs
Misc.
Tortilla Chips
Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings! I am happy to add anyone so keep passing it on!
Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you!
I hope you all enjoy your week, the recipes and the savings!
Well – I got a response (and a few of you as well) from Giant Eagle in regard to the difference in chicken prices. It seems that a “Roasting” chicken is considered to be between 5-7 lbs. and a “Fryer” is the 3-4 lb. birds. The “Roasting” chickens were the birds on special last week. The “Fryer” birds were not included in the special – but I still couldn’t find any under the $.89 sign! I guess we learn something new everyday. I thought a whole chicken was just a whole chicken – I think I mentioned this before but I am not a professionally trained chef. :)
Now for this week’s menu! Salmon is on special this week and Heather D. submitted a recipe that looks so easy and delicious I couldn’t wait for you all to try it. It is adapted from Emeril –so you know it is going to be good! Eggplant is in season right now and I just received a fabulous one from my CSA. Let’s try Eggplant Parmesan. Sauce and pasta are on special which will round out the meal. Also – someone requested the recipe for Balsamic Chicken. This is a recipe that was given to me by one of my college roommates years ago – the only thing I changed KT was that I add a bit of garlic. Everyone loves this recipe!!! Asparagus and red skin potatoes are on special which will be our sides.
We will end the week by reinventing our leftovers into restaurant style salads – or sandwiches if you prefer. And how about a little siesta on Friday night for Happy Hour with super tasty, super easy black bean soup, cheesy quesadillas and chips and salsa. Fire up the blenders for a cold frozen margarita and let the weekend begin!
END OF THE MONTH REMINDER: Remember - save your receipts each week and at the end of the month tally your savings by using GE specials and coupons and pay yourself!!! Before long, you will have created a nice little slush fund for you and your family.
Don’t forget to check out all of the old coupon fliers that you should be saving -:) - and also the internet. Here are the sites again for those of you that are new: coupons.com and mygrocerydeals.com. When you sign up at coupons.com a nifty toolbar will appear and you will be able to pull down the tab and see which coupons you would like to print. So easy!!!!!
Here is this week’s menu:
MONDAY
Baked Salmon with Lemon and Rosemary
Steamed rice
Sautéed Spinach
Baked Salmon with Lemon and Rosemary (adapted from Emeril)
2 Salmon filets (she prefers to use the skinless)
2 Lemons thinly sliced
1 t. Rosemary
1 Red onion, thinly sliced
Sea salt
Fresh ground pepper
2 T. olive oil
Preheat oven to 425˚.
Place a large piece of foil on a baking sheet. Arrange salmon on top of the foil. Sprinkle the salmon with salt, pepper, and rosemary. Place the lemon slices and onion slices over the fish. Drizzle with the olive oil. Fold up the sides of the foil so that the salmon is in an airtight package.
Bake for 15 minutes or until just cooked through but still moist.
TUESDAY
Eggplant Parmesan
Angel Hair pasta
Salad
Eggplant Parmesan
1-2 eggplant, peeled and sliced
Salt
2 eggs, beaten
2 cups of Italian Seasoned Breadcrumbs
Jar of Spaghetti Sauce – or 3 cups of homemade
1 cup of shredded mozzarella cheese
¼ cup of parmesan cheese
Dried basil
Begin by salting the eggplant. Take the sliced eggplant and sprinkle salt on each slice. Let sit for about 20-30 minutes. Rinse with cold water and pat dry.
Preheat oven to 350˚. Dip eggplant slices in egg and then into the breadcrumbs. Place on a single layer on a baking sheet covered in parchment paper – this will prevent any sticking – I love baking with it! Bake for 10 minutes per side.
Remove from the oven and place a couple of tablespoons of sauce over each eggplant slice. Cover with shredded cheese on top and sprinkle with parmesan cheese and basil. Put back into the oven and bake until golden brown.
*** You could also layer the eggplant slices and sauce and cheeses in a baking dish – lasagna style – but increase the baking time to 35 minutes.
Cook pasta according to its directions and serve eggplant parmesan on top.
WEDNESDAY
Balsamic Grilled Chicken
Broiled Asparagus
Boiled New Potatoes –tossed with butter, garlic and parsley
Balsamic Grilled Chicken
¼ cup of olive oil
1/3 cup of balsamic vinegar
¼ cup of soy sauce
1 T. of Worcestire Sauce
2-3 cloves of garlic, minced
Salt and Pepper to taste
4 boneless, skinless chicken breasts
Combine all ingredients together with a whisk and pour over chicken. Marinate for 1 to 8 hours. And then place chicken on a hot grill for about 5 minutes per side – depending on the size of each breast.
Be sure to grill extra pieces of chicken and use the leftovers for dinner on Thursday or for lunches. *** this marinade is for only 4 pieces of chicken. If you are increasing the number of pieces be sure to adjust the amount of the ingredients.
This marinade also works on pork!
Broiled Asparagus (Our favorite way to eat it)
Trim the ends off of one bunch of asparagus. Toss with olive oil (1-2 T.), salt (kosher if you have it) and cracked pepper, until covered. Lay out flat on a jelly-roll pan and broil for 5-8 minutes. Do this after the chicken and potatoes are finished. Serve sprinkled with parmesan cheese if you wish or plain is just as good!!!
THURSDAY
Salad or Sandwich night
Salmon and Strawberry Salad
Leftover Salmon
Salad greens – spinach, romaine or spring mix
Sliced strawberries
Slivered almonds
Poppy seed dressing or balsamic vinaigrette
Warm the salmon and then toss everything together for a delicious fresh salad. Serve with warm crusty bread.
Chicken salad with Pears, Cranberries and Blue cheese
Leftover Balsamic chicken, sliced
Salad greens, spinach, romaine or spring mix
Sliced pears
Crumbled blue cheese
Walnuts
Dried Cranberries
Balsamic Vinaigrette
Toss all of the ingredients together. Serve with warm crusty bread or pita crisps.
*** Sandwich option ***
If you aren’t into salad, take the leftover salmon and top a sliced English muffin. Cover with a slice of tomato and cheddar cheese. Place under the broiler for a salmon melt.
Or you can pile slices of chicken on top of a ciabatta roll or sub roll with lettuce, tomato and the cheese of your choice. Put under the broiler to have a toasty sandwich or keep as is. Drizzle balsamic dressing prior to serving.
FRIDAY
Black Bean Soup
Cheesy Quesadillas
Chips and salsa
Black Bean Soup (super quick and easy)
2 can of black beans
1 ½ cup of beef broth
1 cup of salsa
1 t. of cumin
4 T. sour cream
4 T. of green onions, sliced
In a food processor, combine beans, broth, salsa, and cumin. Process for about 1 minute until smooth. Heat mixture in medium saucepan over medium heat until thoroughly heated. Serve with a dollop of sour cream and the green onions.
Cheesy Quesadillas
Shredded Monterey/Cheddar cheese
Flour tortillas
To assemble, layer cheese on top of a tortilla. Place another tortilla on top. You can either place on a cookie sheet and bake at 350˚ OR you can cook in a hot skillet or griddle until cheese is melted and tortilla is crisp. Don’t forget to dip your quesadillas in sour cream and salsa!
And now for the shopping list. As always, double check your pantry, fridge and freezer to see if you already have any of the items listed below. This will reduce your spending and create less waste!
Shopping/Checklist
Produce
Spinach – GE special on bagged spinach
Greens for salad – GE special on bagged salad
Asparagus – GE special
New Potatoes – red skin potatoes – GE special
Garlic
2 lemons
Red onion
2 Eggplant
Strawberries – GE special
Pears – GE special
Almonds, walnuts
Dried Cranberries
Green onions
Deli
Parmesan cheese
Crumbled Blue Cheese
Crusty bread for salads or rolls for sandwiches
Spices/Oils/Vinegars/Condiments
Rosemary
Basil
Parsley
Sea salt
Pepper
Olive oil
Balsamic Vinegar
Balsamic Vinaigrette or Poppy Seed Dressing
Worcestire Sauce
1 can of beef broth
Cumin
Canned Goods/Ethinic Foods/Dry Goods
Rice
Spaghetti Sauce – 1 jar of your favorite or 3 cups of homemade – GE special on Hunts canned sauce $1
Angel Hair Pasta or Spaghetti – GE special on Barilla $1
Soy sauce
2 cans of black beans – GE special on Nature’s Basket 5 for $5 – do not have to buy 5
Salsa
Seafood/Meat Case/ Butcher
2 Salmon filets – about 1-1 ½ lbs. – GE special
6-8 boneless, skinless chicken breasts – if making extra for salads or sandwiches – GE special on 3 lb. bag
Frozen Foods
Dairy
Eggs – GE special on GE large - $.88/doz
Butter
Mozzarella cheese
Sour cream
Mexican blend cheese –Monterey Jack/Cheddar blend – GE special on Sargento
Tortillas
Bread
Italian seasoned breadcrumbs
Misc.
Tortilla Chips
Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings! I am happy to add anyone so keep passing it on!
Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you!
I hope you all enjoy your week, the recipes and the savings!
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