Sunday, August 23, 2009

Week of August 24

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: and When you sign up at 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:


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.


Pork Chops with Sautéed Apples
Wild Rice

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!


Chips and salsa


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
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!


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.


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!


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

Parmesan cheese
Kaiser Rolls
Flatbread – Costco has a twin pack that is great for the freezer
Goat, gorgonzola or feta cheese

Olive oil
Canola Oil
Cooking spray
Salt and pepper
Brown sugar
Cayenne pepper
Liquid smoke – if not grilling your fajitas
Balsamic vinegar
Dijon Mustard

Canned Goods/Ethinic Foods/Dry Goods
Wild rice
Soy sauce
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

Sour cream
Fajita or taco-size tortillas
Mexican blend cheese
Mozzarella cheese

Italian Seasoned Bread Crumbs

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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