Hi Everyone!!!! And welcome to the new members of my Weekly Menu!
I hope you enjoyed last week’s menu! We LOVED the pepper steak! And I know a few you did as well. And how about the BBQ pork? I forgot to include my homemade BBQ sauce. I will be sure to include it next time or if you would like it sooner just email me and let me know. We make it a lot for football games!
This week we have a couple of past favorites – pork with those apples that everyone talks about (we need to use the pork from the special last week) and the Portobello Burgers!!! We are also going to try a new recipe from Kay - Crusted Tuna Steaks – very simple and easy and looks delicious! We are also going to have one of my all-time favorite meals – Fajitas! Check your freezer and use whatever you have on hand - beef, chicken or shrimp – GE has lowered all of their chicken prices. And Friday night is Pizza Night – make it traditional or use your leftovers to whip up some pretty incredible eats!
If anyone has any fish recipes that you would like to share please pass them on. As most of you know, I am allergic to several kinds of fish and my mind goes a little blank when it comes to preparation. I am especially allergic to salmon – eeekk! So any recipes for salmon would be greatly appreciated!
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
Crusted Tuna Steaks
Sautéed Zucchini and Yellow Squash
Crusted Tuna Steaks (courtesy of Kay)
1 lb. of Yellowfin Tuna steaks
¾ cup of Italian Seasoned Bread Crumbs
1 T. of olive oil
Salt and pepper
Heat the oil in a large non-stick skillet until hot. Dredge the tuna steaks in the bread crumbs. Place in the hot skillet and cook for a few minutes on each side until the bread crumbs form a nice crust and the tune is to your desired doneness. Some people, including myself, like their tuna on the rare side. Anyway you like is great! Once you remove the tuna from the skillet season with salt and pepper.
Sautéed Zucchini and Yellow Squash
1 zucchini, cut into chunks
1 yellow squash cut into chunks
1 T. olive oil
Salt and pepper to taste
Parmesan cheese
Heat oil in a skillet until hot. Add the veggies and sauté for about 5 minutes. Remove from the skillet and sprinkle with parmesan cheese.
TUESDAY
Pork Chops with Sautéed Apples
Wild Rice
Broccoli
Pork Chops with Sautéed Apples (adapted from Southern Living Busy Mom’s Weeknight Favorites)
1 t. dried sage
½ t. salt
¼ t. pepper
4 boneless pork chops – about ½ inch thick
2 t. canola oil
1 T. butter
4 small apples – Granny Smith – peeled and sliced
1 T. brown sugar
1 t. lemon juice
½ t. of cinnamon
Pinch of salt
Heat oil in a skillet; meanwhile sprinkle sage, salt and pepper over pork chops. Cook pork chops until done and browned on both sides. Remove pork from the skillet, cover and keep warm.
Melt butter in the skillet over medium heat. Add apples and remaining ingredients. Stir frequently and cook for about 5 minutes until tender. To serve, spoon sautéed apples over the pork chops.
*** This recipe is in the Hall of Fame of Weekly Menu recipes! Another great way to eat the apples is over French toast or pancakes! Just dust with a little powdered sugar – so very good!
WEDNESDAY
Fajitas
Chips and salsa
Fajitas
Marinade:
Juice of 2 limes
1/3 cup of water
2 T. of olive oil
4 cloves of garlic, minced
2 t. of soy sauce
½ t. of cayenne pepper
½ t. of black pepper
½ t. of cumin
½ t. of coriander or 1 T. of fresh cilantro
½ t. of liquid smoke (if not grilling)
2 lbs. of Chicken, steak or shrimp – slice if cooking in a skillet, keep whole if doing it on the grill
1 large onion, sliced
1 large pepper – green or red – sliced
Salsa
Sour cream
Fajita or taco-size tortillas
Mix together all of the ingredients for the marinade in a large zip-lock bag. Add the chicken, steak or shrimp and marinate for at least 2 hours – better if all day or overnight!
If you are doing everything on the grill, place the meat on a hot grill and sauté the veggies in a grill basket. If you are cooking this in a skillet, sauté the veggies first for about 3 minutes. Remove from the skillet and set aside. Add the strips of chicken, steak or shrimp and cook for about 5 minutes until the meat or shrimp is done. Add the veggies and sauté for an additional 2 minutes.
Serve in warmed tortillas (microwave or wrap in foil and place in oven for a couple of minutes) with salsa and sour cream!
THURSDAY
Grilled Portobello Burgers
Corn on the Cob
Grilled Portobello Burgers (adapted from Cooking Light)
1/4 cup balsamic vinegar
1 T. olive oil
1 T. Dijon Mustard
1 garlic clove, minced
1 red bell pepper, cut in half and seeded
4 (4-inch) Portobello mushroom caps
Cooking spray
1/3 cup chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 T. of olive oil
4 Kaiser rolls
1/2 cup soft goat cheese or crumbled gorgonzola or feta
Prepare grill to medium-high heat.
Combine balsamic vinegar, olive oil, mustard and garlic in a large bowl. Add bell peppers and Portobello mushrooms; toss gently to coat - can marinate up to 1 hour or not at all. Remove vegetables from vinegar mixture, and discard vinegar mixture. Place bell peppers and mushrooms on grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.
Cut rolls in half horizontally and brush cut sides with olive oil; place on grill, cut side down and grill until just toasted. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture, cheese and top half of roll.
FRIDAY
Pizza Night
Pizza Night – Any way you like it!
This night is all about your favorite pizza! You can either order in or make your own! Our favorite way to make “homemade” pizzas is to use flatbread. We buy our flatbread at Costco. It comes in a double pack – they call it “pocketless pita bread.” We keep it in the freezer and pull out however many we need. They are the perfect size for individual pizzas!
Here are some ways to build your pizza:
Traditional toppings – pepperoni, sausage, mushrooms, onions, peppers, etc. – you get the idea!
Leftover Mushroom Pizza:
- bush the flatbread with olive oil, minced garlic and sprinkle oregano on top. Cover with mozzarella cheese and bake in a 450˚ oven until the crust is crisp and the cheese has melted – about 8-10 minutes.
- top with leftover sautéed mushrooms, sliced caramelized onions, roasted red peppers, sliced, (in the jar is fine) and sprinkle crumbled goat cheese or feta.
- after you have topped your pizza, place it back in the oven and broil until the toppings are warmed and the cheese begins to melt.
Leftover Fajita Pizza:
- brush the flatbread with olive oil, minced garlic, and sprinkle chili powder on top. Cover with Monterey Jack/Cheddar blend cheese and bake in a 450˚ oven until the crust is crisp and the cheese has melted – about 8-10 minutes.
- Top with leftover fajitas – chicken, steak, shrimp, and veggies. Sprinkle additional cheese on top and place under the broiler until the cheese has melted and the toppings are warmed.
- Dollop with salsa and sour cream and fresh cilantro if you have some on hand.
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
1 zucchini
1 yellow squash
Head of broccoli
1 large onion
2 large green or red peppers
4 Portobello mushroom caps
Corn on the cob
Fresh basil
4 granny smith apples
Lemon juice
2 limes
Garlic
Deli
Parmesan cheese
Kaiser Rolls
Flatbread – Costco has a twin pack that is great for the freezer
Goat, gorgonzola or feta cheese
Spices/Oils/Vinegars/Condiments
Olive oil
Canola Oil
Cooking spray
Salt and pepper
Sage
Brown sugar
Cinnamon
Cayenne pepper
Cumin
Coriander
Liquid smoke – if not grilling your fajitas
Balsamic vinegar
Dijon Mustard
Canned Goods/Ethinic Foods/Dry Goods
Wild rice
Soy sauce
Salsa
Pizza sauce – if doing traditional pizza – plus toppings that you would want!
Seafood/Meat Case/Butcher
1 lb. Yellowfin Tuna Steaks – GE special
4 boneless pork chops – leftover from last week’s special!
2 lbs. of boneless, skinless chicken breasts, flank steak or shrimp
Frozen Foods
Dairy
Butter
Sour cream
Fajita or taco-size tortillas
Mexican blend cheese
Mozzarella cheese
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, August 23, 2009
Sunday, August 16, 2009
Week of August 17
Hi Everyone!!!! And welcome to the new members of my Weekly Menu!
I hope you all enjoyed last week’s menu! I love stir-fry!!! It was so yummy that I have another variation this week – Pepper Steak! It is going to be a great way to take advantage of a special at Giant Eagle on boneless, round steak and to use up our fresh green peppers and tomatoes! A GREAT special this week at GE is on the whole, boneless pork loin. Normally a good price to pay is $1.99/lb. – you should never pay more than that. However, GE has it on special for $1.79!!!! When you buy the whole loin you can have GE butcher it for free or take it home and butcher it yourself. Try to have ½” chops cut and a 2-3 lb. roast – the dark meat end of the loin. The loins are usually around 10 lbs. and we are able to use it as a main course in at least 8 meals!!! That is AMAZING savings and a great way to stretch your dollar!
We are going to take the roast and slow cook it all day and then shred it to pieces and douse it all with your favorite BBQ sauce. Better get your napkins ready – this may get messy! OH – and we will reinvent the leftovers on Friday night and give the BBQ a little Mexican spin and turn it into quesadillas! Get your blenders ready for a fun and easy-going way to start your weekend!
We will also have two delicious recipes with chicken. GE has lowered their prices on chicken across the board. You can also find great deals at Costco. But the best deal I have found is with a local butcher. Check one out in your area and stock up if you have the space!
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
Pepper Steak
Steamed Rice
Pepper Steak
1 ½ lbs. of boneless round steak or flank steak, cut into strips for stir-fry
¼ cup of corn starch
1 T. of Canola oil
1-2 green peppers sliced
1-2 tomatoes, chopped
1 bunch of green onions, cut into 1 inch pieces
¼ cup of soy sauce
¼ cup of water
3 cloves of garlic, minced
1 t. of sesame oil
1 T. of hoisin sauce
¼ t. of crushed red pepper
Dredge steak in corn starch and heat Canola oil in wok or large skillet. Add steak to hot oil and stir fry for a couple of minutes. Stir together soy sauce, water, garlic, oil, hoisin and red pepper. Add the soy mixture to the skillet and stir-fry for 1 minute. Add the vegetables and stir-fry for an additional 5 minutes. Serve over steamed rice.
TUESDAY
BBQ Pork Sandwiches
Cole Slaw
Corn on the Cob – make a couple extra to use in Wednesday’s dinner
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.
Tangy Cole Slaw (adapted from Cooking Light – yes I know, again – it is our 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
Chicken and Veggie Tostadas
Salad
Chicken and Veggie Tostadas (adapted from Cooking Light)
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons canola oil
2-3 boneless, skinless chicken breast cut into bite-size pieces
1 cup chopped red onion (about 1)
1 cup fresh corn kernels (about 2 ears)
1 cup chopped zucchini, usually one small one
1/2 cup green salsa
3 tablespoons chopped fresh cilantro, divided
4 taco size flour tortillas
Cooking spray
1 cup shredded Mexican Blend cheese
Preheat broiler.
Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.
*** If you don’t have time to broil the tortillas and make tostadas just use the mixture as a soft taco filling. They are fabulous either way!!!
THURSDAY
Bow-ties with Pesto, Tomatoes and Grilled Chicken
Tossed Salad
Bow-ties with Pesto, Tomatoes and Grilled Chicken
1 lb. of bow-tie pasta
2-3 boneless, skinless chicken breasts
½ - ¾ cup of pesto – homemade or purchased
1 pint of cherry or grape tomatoes, halved
Parmesan cheese
Prepare pasta according to directions. Meanwhile, season chicken breasts with salt and pepper and place on a hot grill for about 4 minutes per side or until done. Remove chicken from the grill and let rest until the pasta is finished.
When the pasta is finished, toss the pasta with the pesto and tomatoes until coated. Slice the grilled chicken into strips. To serve, place pasta on a plate and top with sliced grilled chicken and parmesan cheese.
Pesto
3 cups of fresh basil leaves
¼ cup pines nuts
4 cloves of garlic
¾ cup of parmesan cheese
½ cup of olive oil
Salt and pepper to taste
Place basil, pine nuts, garlic and parmesan cheese in a blender or food processor and pulse or blend. Continue to process the mixture and slowly add the olive oil. Once combined, season with salt and pepper to taste.
*** Freezer tip *** if you have extras, freeze the leftovers. You can either freeze it in 1 cup servings or freeze in an ice-cube tray – easy to pop out a cube and combine with mayo for a tasty spread on sandwiches. Either way you freeze it be sure to top the pesto with a little olive oil so when the pesto is thawing, the basil will not turn brown!
FRIDAY
BBQ Quesadillas
Veggies Sticks with Ranch Dressing
BBQ Quesadillas
Leftover BBQ pork
8 taco-size tortillas
Butter
Sliced jalapenos
Red onion, diced
Shredded Mexican blend cheese (Cheddar and Monterey Jack)
Re-heat the leftover pork in the microwave. This will help speed up the cooking process.
Butter one side of each tortilla. Place buttered side down in a large skillet. (I use my electric skillet because I can cook a few at a time.) Cover the tortilla with cheese and then top with the BBQ pork, sliced jalapenos and red onion. Add cheese and another tortilla – buttered side up. After a few minutes – careful not to burn – flip the quesadilla. The easiest way to do this, because it can be messy, is to put a plate on top of the quesadilla and turn the skillet over so that the quesadilla is now on the plate. Then slide the quesadilla back into the skillet for a few more minutes until the cheese is melted and it is heated through.
To serve, cut into triangles and feel free to dip into the ranch dressing – that is for you Ranch lovers out there and you know who you are!
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
1-2 green peppers
1-2 tomatoes
Bunch of green onions
Salad stuff
Red onion
Zucchini
Veggies to dip in ranch dressing – carrots, celery, broccoli – whatever you want!
Corn on the cob
Pint of cherry or grape tomatoes
Pkg. of slaw mix
Garlic – 1 or 2 heads
Fresh basil – at least 3 cups (only if you are making homemade pesto)
Cilantro
Deli
Kaiser Rolls
Parmesan cheese
Spices/Oils/Vinegars/Condiments
Corn Starch
Canola oil
Olive oil
Crushed red pepper
Ground red pepper
Cumin
Salt and pepper
Garlic powder
Sugar
Whole-grain mustard – I use Grey Poupon Country Dijon
Mayo
Ranch dressing
Canned Goods/Ethinic Foods/Dry Goods
Soy Sauce
Rice wine vinegar
Sesame oil
Hoisin sauce
Rice – brown or white
Green salsa
Sliced jalapenos
Bow-tie pasta
Pine nuts – only if you are making homemade pesto
Seafood/Meat Case/Butcher
Boneless, Round Steak – GE special
2-3 lbs of pork – GE special on the entire pork loin $1.79!!!! Great deal!!!
4-6 boneless, skinless chicken breasts
Frozen Foods
Dairy
Butter
Taco-size flour tortillas – will need at least 12
Shredded Mexican Blend cheese (cheddar/Monterey jack blend)
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!
I hope you all enjoyed last week’s menu! I love stir-fry!!! It was so yummy that I have another variation this week – Pepper Steak! It is going to be a great way to take advantage of a special at Giant Eagle on boneless, round steak and to use up our fresh green peppers and tomatoes! A GREAT special this week at GE is on the whole, boneless pork loin. Normally a good price to pay is $1.99/lb. – you should never pay more than that. However, GE has it on special for $1.79!!!! When you buy the whole loin you can have GE butcher it for free or take it home and butcher it yourself. Try to have ½” chops cut and a 2-3 lb. roast – the dark meat end of the loin. The loins are usually around 10 lbs. and we are able to use it as a main course in at least 8 meals!!! That is AMAZING savings and a great way to stretch your dollar!
We are going to take the roast and slow cook it all day and then shred it to pieces and douse it all with your favorite BBQ sauce. Better get your napkins ready – this may get messy! OH – and we will reinvent the leftovers on Friday night and give the BBQ a little Mexican spin and turn it into quesadillas! Get your blenders ready for a fun and easy-going way to start your weekend!
We will also have two delicious recipes with chicken. GE has lowered their prices on chicken across the board. You can also find great deals at Costco. But the best deal I have found is with a local butcher. Check one out in your area and stock up if you have the space!
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
Pepper Steak
Steamed Rice
Pepper Steak
1 ½ lbs. of boneless round steak or flank steak, cut into strips for stir-fry
¼ cup of corn starch
1 T. of Canola oil
1-2 green peppers sliced
1-2 tomatoes, chopped
1 bunch of green onions, cut into 1 inch pieces
¼ cup of soy sauce
¼ cup of water
3 cloves of garlic, minced
1 t. of sesame oil
1 T. of hoisin sauce
¼ t. of crushed red pepper
Dredge steak in corn starch and heat Canola oil in wok or large skillet. Add steak to hot oil and stir fry for a couple of minutes. Stir together soy sauce, water, garlic, oil, hoisin and red pepper. Add the soy mixture to the skillet and stir-fry for 1 minute. Add the vegetables and stir-fry for an additional 5 minutes. Serve over steamed rice.
TUESDAY
BBQ Pork Sandwiches
Cole Slaw
Corn on the Cob – make a couple extra to use in Wednesday’s dinner
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.
Tangy Cole Slaw (adapted from Cooking Light – yes I know, again – it is our 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
Chicken and Veggie Tostadas
Salad
Chicken and Veggie Tostadas (adapted from Cooking Light)
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons canola oil
2-3 boneless, skinless chicken breast cut into bite-size pieces
1 cup chopped red onion (about 1)
1 cup fresh corn kernels (about 2 ears)
1 cup chopped zucchini, usually one small one
1/2 cup green salsa
3 tablespoons chopped fresh cilantro, divided
4 taco size flour tortillas
Cooking spray
1 cup shredded Mexican Blend cheese
Preheat broiler.
Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.
*** If you don’t have time to broil the tortillas and make tostadas just use the mixture as a soft taco filling. They are fabulous either way!!!
THURSDAY
Bow-ties with Pesto, Tomatoes and Grilled Chicken
Tossed Salad
Bow-ties with Pesto, Tomatoes and Grilled Chicken
1 lb. of bow-tie pasta
2-3 boneless, skinless chicken breasts
½ - ¾ cup of pesto – homemade or purchased
1 pint of cherry or grape tomatoes, halved
Parmesan cheese
Prepare pasta according to directions. Meanwhile, season chicken breasts with salt and pepper and place on a hot grill for about 4 minutes per side or until done. Remove chicken from the grill and let rest until the pasta is finished.
When the pasta is finished, toss the pasta with the pesto and tomatoes until coated. Slice the grilled chicken into strips. To serve, place pasta on a plate and top with sliced grilled chicken and parmesan cheese.
Pesto
3 cups of fresh basil leaves
¼ cup pines nuts
4 cloves of garlic
¾ cup of parmesan cheese
½ cup of olive oil
Salt and pepper to taste
Place basil, pine nuts, garlic and parmesan cheese in a blender or food processor and pulse or blend. Continue to process the mixture and slowly add the olive oil. Once combined, season with salt and pepper to taste.
*** Freezer tip *** if you have extras, freeze the leftovers. You can either freeze it in 1 cup servings or freeze in an ice-cube tray – easy to pop out a cube and combine with mayo for a tasty spread on sandwiches. Either way you freeze it be sure to top the pesto with a little olive oil so when the pesto is thawing, the basil will not turn brown!
FRIDAY
BBQ Quesadillas
Veggies Sticks with Ranch Dressing
BBQ Quesadillas
Leftover BBQ pork
8 taco-size tortillas
Butter
Sliced jalapenos
Red onion, diced
Shredded Mexican blend cheese (Cheddar and Monterey Jack)
Re-heat the leftover pork in the microwave. This will help speed up the cooking process.
Butter one side of each tortilla. Place buttered side down in a large skillet. (I use my electric skillet because I can cook a few at a time.) Cover the tortilla with cheese and then top with the BBQ pork, sliced jalapenos and red onion. Add cheese and another tortilla – buttered side up. After a few minutes – careful not to burn – flip the quesadilla. The easiest way to do this, because it can be messy, is to put a plate on top of the quesadilla and turn the skillet over so that the quesadilla is now on the plate. Then slide the quesadilla back into the skillet for a few more minutes until the cheese is melted and it is heated through.
To serve, cut into triangles and feel free to dip into the ranch dressing – that is for you Ranch lovers out there and you know who you are!
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
1-2 green peppers
1-2 tomatoes
Bunch of green onions
Salad stuff
Red onion
Zucchini
Veggies to dip in ranch dressing – carrots, celery, broccoli – whatever you want!
Corn on the cob
Pint of cherry or grape tomatoes
Pkg. of slaw mix
Garlic – 1 or 2 heads
Fresh basil – at least 3 cups (only if you are making homemade pesto)
Cilantro
Deli
Kaiser Rolls
Parmesan cheese
Spices/Oils/Vinegars/Condiments
Corn Starch
Canola oil
Olive oil
Crushed red pepper
Ground red pepper
Cumin
Salt and pepper
Garlic powder
Sugar
Whole-grain mustard – I use Grey Poupon Country Dijon
Mayo
Ranch dressing
Canned Goods/Ethinic Foods/Dry Goods
Soy Sauce
Rice wine vinegar
Sesame oil
Hoisin sauce
Rice – brown or white
Green salsa
Sliced jalapenos
Bow-tie pasta
Pine nuts – only if you are making homemade pesto
Seafood/Meat Case/Butcher
Boneless, Round Steak – GE special
2-3 lbs of pork – GE special on the entire pork loin $1.79!!!! Great deal!!!
4-6 boneless, skinless chicken breasts
Frozen Foods
Dairy
Butter
Taco-size flour tortillas – will need at least 12
Shredded Mexican Blend cheese (cheddar/Monterey jack blend)
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!
Tuesday, August 11, 2009
Menu for the week of August 10
Hi Everyone!!!! And welcome to the new members of my Weekly Menu!
I hope you enjoyed last week’s menu! I have heard RAVE reviews about the roasted tomato pasta and the zucchini chowder!!! The pasta was sooooo good that it would blow any low-carb diet right out the window! Remember – everything in moderation!
This week we have another great menu using specials and fresh seasonal produce. We kick it off with Stir Fry. My idea of stir fry is to throw whatever you have on hand into the wok and serve it on top of rice. I have a recipe to follow but please use whatever you have on hand. This will save time and money! Soup’s on for Tuesday – yeah I know – it is 90 today but I can eat soup anytime! And it is a fabulous Wedding Soup that uses fresh zucchini!!! I still have too many lying around. We will use up the remaining ground beef from the special and have a taco night on Wednesday. Be sure to make extras so you can have nachos later in the week! Sauteed Tilapia for Thursday night and be ready to use up extra veggies and leftovers fro Friday night with veggie sandwiches and nachos!
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
Stir Fry – chicken, shrimp, pork, beef, or veggie
Steamed rice – white or brown
Stir Fry
2 T. of Canola Oil, divided
2 cups of fresh broccoli florets
2 cups of chopped zucchini
1 cup sliced red pepper
1 cup diced carrots
1 cup peas - frozen
1 t. of fresh ginger
2 t. of water
1 lb. of shrimp or chicken breast or pork or beef, cut into strips or omit meat to keep it veggie
¼ t. of crushed red pepper – more if you like it HOT
½ cup of chicken broth
2 T. of rice wine vinegar
2 T. soy sauce
1 T. of chili-garlic sauce (optional)
2 T. hoisin sauce
2 t. minced garlic
1 t. of cornstarch
Heat 1 T. of oil in a large skillet or Wok over medium-high heat. Add broccoli, carrots, red pepper and ginger to pan and sauté for about one minute. Add the water, cover and cook for about 2 minutes. Add zucchini and peas and stir for about 1 minute. Remove veggies from the pan and keep warm.
Heat remaining 1 T. of oil in the pan. Add the shrimp or meat and crushed red pepper. Cook until the shrimp is pink or the meat is lightly browned, stirring often.
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.
TUESDAY
Wedding Soup
Sliced Olive Oil Bread
Kristen’s Wedding Soup
3 large chicken breasts, with skin and bone
16 cups of chicken stock or broth
salt, pepper and celery seed to taste
Bring chicken stock to a boil. Then add chicken and seasonings. Boil until chicken is fully cooked. Season as you go. Remove chicken when cooked, skin, debone and cut chicken into bite size pieces and set aside until later.
Meatballs:
1 pound of ground beef
2 eggs, slightly beaten
4 T. of bread crumbs (I use Italian style)
¼ cup of parmesan cheese
½ t. of minced garlic
1 t. dried basil
1 t. onion powder
In a large bowl, combine all of the above ingredients for the meatballs. Form small meatballs. Cook over medium heat in 2 T. of olive oil, until cooked or pop them in the oven at 350˚ until done. Remove and drain on paper towels and set aside until later.
10 oz. frozen or fresh spinach, chopped
1 cup ancini de pepe, pastina or orzo
1 cup chopped onions
1 cup chopped zucchini
1 cup chopped carrots
Add pasta to the boiling pot of water after chicken has been removed. Let cook 5 minutes.
Add spinach and simmer 5 more minutes.
Meanwhile saute vegetables in olive oil for about 5 minutes or until tender.
Return cut chicken to broth, add meatballs and vegetables and simmer until ready to serve, at least 5 minutes.
Serve sprinkled with parmesan cheese.
WEDNESDAY
Taco Night
Tacos
Chips and salsa
Refried Beans
Giant Eagle has a special on Ground Beef – you must buy the 3 lb. value pack to realize the special. Depending on the size of your family brown enough ground beef and add your favorite taco seasonings. Usually, one pound of beef will feed a family of four. Don’t be afraid of leftovers – we will use them again!
Freezing tip – if you do not use all of the ground beef and wish to freeze some, be sure you flatten the meat prior to freezing. Think large raw meat pancake. This will save you space in your freezer because you can stack meat nicely and it will save you time defrosting the same for a future meal. Also, consider browning ALL of the meat and freeze only the beef you won’t use for the tacos. Reheating frozen ground beef that has already been browned is quick and easy. Then you can add it to a jar of sauce for a quick meat sauce or for sloppy joes! There are many possibilities!
THURSDAY
Sautéed Tilapia with Lemon-Caper Sauce
Rice
Tossed Salad
Sautéed Tilapia with Lemon-Caper Sauce (Adapted from Southern Living’s Busy Moms Weeknight Favorites Cookbook)
1 ½ cups of chicken broth
½ cup of fresh lemon juice – about 3 lemons
1 T. of capers
2 T. of butter, divided
2 t. of olive oil
4 – 6 oz. Tilapia fillets
½ t. of salt
½ t. of pepper
½ cup of flour
Combine chicken broth, lemon juice and capers and set aside. Melt 1 T. of butter with the oil in a large skillet over medium-high heat. Meanwhile, sprinkle fillets with salt and pepper. Dredge fillets in flour. Add fillets to pan and cook 3 minutes on each side until the fish begins to flake apart with a fork. Remove from the skillet and cover and keep warm.
Add broth mixture to the skillet stirring to loosen the browned bits. Bring to a boil and cook until reduced to about ½ cup. Remove from the heat and whisk in the remaining T. of butter. Spoon sauce over the fillets.
FRIDAY
Roasted Veggie Sandwich
Chips
Or
Nachos
Roasted Veggie Sandwich
1 sliced zucchini squash
1 sliced summer squash
1 cup thinly sliced carrots
1 small box sliced mushrooms
1 sliced red bell pepper
1 small sliced onion
2 T. olive oil
Salt and pepper to taste
Favorite bun or bread
Favorite Cheese – provolone, mozzarella, or goat
Dressing – Italian or Balsamic
Toss all the veggies together with the oil and salt and pepper. Roast on a cookie sheet at 450˚ for about 20 minutes, turning once mid-way through. Put them in the upper half of the oven so they get a little brown on top.
Once the veggies are removed from the oven, place the bun or bread topped with cheese under the broiler until the cheese melts and the bread is toasted.
Assemble sandwiches and drizzle with the dressing.
*** Kid Tip *** If your kiddos won’t like a veggie sandwich, take the leftovers from taco night and make nachos!
Nachos
Tortilla chips
Leftover taco meat, refried beans, cheddar cheese.
Toppings: salsa, olives, jalapenos, sour cream, green onions
Spread tortilla chips onto a cookie sheet. Reheat taco meat and beans in the microwave. Layer the beef and beans on top of the chips. Load it up with cheddar cheese. Place the cookie sheet in a 400˚ oven until heated through and cheese has melted. To serve, plate up the nachos and have everyone add their own 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
Fresh Broccoli – GE special $.99
Tossed salad – GE special on bagged salad $.99
2 or 3 Zucchini
Yellow squash
Mushrooms – GE special $.99
2 Red peppers
Carrots
Ginger
Garlic
2 Onions
3 lemons
Deli
Parmesan cheese – GE special on DiGiorno Cups
Olive oil bread or Italian bread
Bread or buns for veggie sandwich – Sausage rolls on special
Spices/Oils/Vinegars/Condiments
Canola Oil
Olive oil
Flour
Crushed red pepper
Chicken broth – at least 20 cups
Cornstarch
Salt and pepper
Celery seed
Basil
Onion powder
Italian or Balsamic dressing for veggie sandwich
Canned Goods/Ethinic Foods/Dry Goods
Rice wine vinegar
Soy sauce
Chili-garlic sauce
Hoisin sauce
Rice – white or brown
Ancini De Pepe pasta – or other small pasta for soup – GE special on San Girogio
Taco seasonings and shells and sauce and salsa – GE special on Ortega products and Mc Cormick seasonings
Refried Beans
Capers
Seafood/Meat Case/Butcher
Shrimp or meat for stir fry – whatever you want
Tilapia – 4 filets – GE special
3 large chicken breasts with skin and bone
Ground beef – 3 lb. value pack on special at GE
Frozen Foods
Peas
Box of frozen chopped spinach
Dairy
Eggs
Tortillas – if making soft tacos – GE special on GE brand OR coupon in Sunday paper for Mission Tortillas
Cheddar cheese – for tacos – GE special
Butter
Favorite cheese for veggie sandwich
Sour cream for tacos and nachos
Bread
Bread crumbs – Italian seasoned
Misc.
Tortilla chips
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 you enjoyed last week’s menu! I have heard RAVE reviews about the roasted tomato pasta and the zucchini chowder!!! The pasta was sooooo good that it would blow any low-carb diet right out the window! Remember – everything in moderation!
This week we have another great menu using specials and fresh seasonal produce. We kick it off with Stir Fry. My idea of stir fry is to throw whatever you have on hand into the wok and serve it on top of rice. I have a recipe to follow but please use whatever you have on hand. This will save time and money! Soup’s on for Tuesday – yeah I know – it is 90 today but I can eat soup anytime! And it is a fabulous Wedding Soup that uses fresh zucchini!!! I still have too many lying around. We will use up the remaining ground beef from the special and have a taco night on Wednesday. Be sure to make extras so you can have nachos later in the week! Sauteed Tilapia for Thursday night and be ready to use up extra veggies and leftovers fro Friday night with veggie sandwiches and nachos!
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
Stir Fry – chicken, shrimp, pork, beef, or veggie
Steamed rice – white or brown
Stir Fry
2 T. of Canola Oil, divided
2 cups of fresh broccoli florets
2 cups of chopped zucchini
1 cup sliced red pepper
1 cup diced carrots
1 cup peas - frozen
1 t. of fresh ginger
2 t. of water
1 lb. of shrimp or chicken breast or pork or beef, cut into strips or omit meat to keep it veggie
¼ t. of crushed red pepper – more if you like it HOT
½ cup of chicken broth
2 T. of rice wine vinegar
2 T. soy sauce
1 T. of chili-garlic sauce (optional)
2 T. hoisin sauce
2 t. minced garlic
1 t. of cornstarch
Heat 1 T. of oil in a large skillet or Wok over medium-high heat. Add broccoli, carrots, red pepper and ginger to pan and sauté for about one minute. Add the water, cover and cook for about 2 minutes. Add zucchini and peas and stir for about 1 minute. Remove veggies from the pan and keep warm.
Heat remaining 1 T. of oil in the pan. Add the shrimp or meat and crushed red pepper. Cook until the shrimp is pink or the meat is lightly browned, stirring often.
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.
TUESDAY
Wedding Soup
Sliced Olive Oil Bread
Kristen’s Wedding Soup
3 large chicken breasts, with skin and bone
16 cups of chicken stock or broth
salt, pepper and celery seed to taste
Bring chicken stock to a boil. Then add chicken and seasonings. Boil until chicken is fully cooked. Season as you go. Remove chicken when cooked, skin, debone and cut chicken into bite size pieces and set aside until later.
Meatballs:
1 pound of ground beef
2 eggs, slightly beaten
4 T. of bread crumbs (I use Italian style)
¼ cup of parmesan cheese
½ t. of minced garlic
1 t. dried basil
1 t. onion powder
In a large bowl, combine all of the above ingredients for the meatballs. Form small meatballs. Cook over medium heat in 2 T. of olive oil, until cooked or pop them in the oven at 350˚ until done. Remove and drain on paper towels and set aside until later.
10 oz. frozen or fresh spinach, chopped
1 cup ancini de pepe, pastina or orzo
1 cup chopped onions
1 cup chopped zucchini
1 cup chopped carrots
Add pasta to the boiling pot of water after chicken has been removed. Let cook 5 minutes.
Add spinach and simmer 5 more minutes.
Meanwhile saute vegetables in olive oil for about 5 minutes or until tender.
Return cut chicken to broth, add meatballs and vegetables and simmer until ready to serve, at least 5 minutes.
Serve sprinkled with parmesan cheese.
WEDNESDAY
Taco Night
Tacos
Chips and salsa
Refried Beans
Giant Eagle has a special on Ground Beef – you must buy the 3 lb. value pack to realize the special. Depending on the size of your family brown enough ground beef and add your favorite taco seasonings. Usually, one pound of beef will feed a family of four. Don’t be afraid of leftovers – we will use them again!
Freezing tip – if you do not use all of the ground beef and wish to freeze some, be sure you flatten the meat prior to freezing. Think large raw meat pancake. This will save you space in your freezer because you can stack meat nicely and it will save you time defrosting the same for a future meal. Also, consider browning ALL of the meat and freeze only the beef you won’t use for the tacos. Reheating frozen ground beef that has already been browned is quick and easy. Then you can add it to a jar of sauce for a quick meat sauce or for sloppy joes! There are many possibilities!
THURSDAY
Sautéed Tilapia with Lemon-Caper Sauce
Rice
Tossed Salad
Sautéed Tilapia with Lemon-Caper Sauce (Adapted from Southern Living’s Busy Moms Weeknight Favorites Cookbook)
1 ½ cups of chicken broth
½ cup of fresh lemon juice – about 3 lemons
1 T. of capers
2 T. of butter, divided
2 t. of olive oil
4 – 6 oz. Tilapia fillets
½ t. of salt
½ t. of pepper
½ cup of flour
Combine chicken broth, lemon juice and capers and set aside. Melt 1 T. of butter with the oil in a large skillet over medium-high heat. Meanwhile, sprinkle fillets with salt and pepper. Dredge fillets in flour. Add fillets to pan and cook 3 minutes on each side until the fish begins to flake apart with a fork. Remove from the skillet and cover and keep warm.
Add broth mixture to the skillet stirring to loosen the browned bits. Bring to a boil and cook until reduced to about ½ cup. Remove from the heat and whisk in the remaining T. of butter. Spoon sauce over the fillets.
FRIDAY
Roasted Veggie Sandwich
Chips
Or
Nachos
Roasted Veggie Sandwich
1 sliced zucchini squash
1 sliced summer squash
1 cup thinly sliced carrots
1 small box sliced mushrooms
1 sliced red bell pepper
1 small sliced onion
2 T. olive oil
Salt and pepper to taste
Favorite bun or bread
Favorite Cheese – provolone, mozzarella, or goat
Dressing – Italian or Balsamic
Toss all the veggies together with the oil and salt and pepper. Roast on a cookie sheet at 450˚ for about 20 minutes, turning once mid-way through. Put them in the upper half of the oven so they get a little brown on top.
Once the veggies are removed from the oven, place the bun or bread topped with cheese under the broiler until the cheese melts and the bread is toasted.
Assemble sandwiches and drizzle with the dressing.
*** Kid Tip *** If your kiddos won’t like a veggie sandwich, take the leftovers from taco night and make nachos!
Nachos
Tortilla chips
Leftover taco meat, refried beans, cheddar cheese.
Toppings: salsa, olives, jalapenos, sour cream, green onions
Spread tortilla chips onto a cookie sheet. Reheat taco meat and beans in the microwave. Layer the beef and beans on top of the chips. Load it up with cheddar cheese. Place the cookie sheet in a 400˚ oven until heated through and cheese has melted. To serve, plate up the nachos and have everyone add their own 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
Fresh Broccoli – GE special $.99
Tossed salad – GE special on bagged salad $.99
2 or 3 Zucchini
Yellow squash
Mushrooms – GE special $.99
2 Red peppers
Carrots
Ginger
Garlic
2 Onions
3 lemons
Deli
Parmesan cheese – GE special on DiGiorno Cups
Olive oil bread or Italian bread
Bread or buns for veggie sandwich – Sausage rolls on special
Spices/Oils/Vinegars/Condiments
Canola Oil
Olive oil
Flour
Crushed red pepper
Chicken broth – at least 20 cups
Cornstarch
Salt and pepper
Celery seed
Basil
Onion powder
Italian or Balsamic dressing for veggie sandwich
Canned Goods/Ethinic Foods/Dry Goods
Rice wine vinegar
Soy sauce
Chili-garlic sauce
Hoisin sauce
Rice – white or brown
Ancini De Pepe pasta – or other small pasta for soup – GE special on San Girogio
Taco seasonings and shells and sauce and salsa – GE special on Ortega products and Mc Cormick seasonings
Refried Beans
Capers
Seafood/Meat Case/Butcher
Shrimp or meat for stir fry – whatever you want
Tilapia – 4 filets – GE special
3 large chicken breasts with skin and bone
Ground beef – 3 lb. value pack on special at GE
Frozen Foods
Peas
Box of frozen chopped spinach
Dairy
Eggs
Tortillas – if making soft tacos – GE special on GE brand OR coupon in Sunday paper for Mission Tortillas
Cheddar cheese – for tacos – GE special
Butter
Favorite cheese for veggie sandwich
Sour cream for tacos and nachos
Bread
Bread crumbs – Italian seasoned
Misc.
Tortilla chips
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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