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!
Sunday, September 27, 2009
Wednesday, September 23, 2009
12 Ways to Eat Healthier on the Cheap: A Manifesto
Who says you have to spend big bucks to eat healthy? I love this!!!
DarkSiren's Fitness by Design: 12 Ways to Eat Healthier on the Cheap: A Manifesto
DarkSiren's Fitness by Design: 12 Ways to Eat Healthier on the Cheap: A Manifesto
Sunday, September 20, 2009
Weekly Menu Sept. 21
Hi Everyone!!!! And welcome to the new members of my Weekly Menu!
I hope you enjoyed last week’s menu. My family LOVED the grits – what a surprise! We also thought that the pork was delish and that you could easily substitute chicken breasts. The oven-fried chicken was also fantastic! We ended up using boneless, skinless chicken breasts because that is what we had on hand. I think my kids enjoyed the sandwich better than the actual dinner!
This week’s motto – Things aren’t always what they seem!!! What in the world could I be talking about??? WELL – I know that most of you shop at Giant Eagle and that I tailor my menu around most of the specials that they advertise. But what I am about to tell you is probably true of a lot of grocery store chains. GE has done A LOT of advertising in regard to lowering their prices on chicken and various other cuts of meat. This week on the front page of their circular they are advertising Buy One Get One Free Whole Roasting Chickens! At first glance this seems like an amazing deal! They have advertised that they lowered their prices to $.89 per pound and if you get to buy the chickens at that price and your second one is free that would be an amazing deal!!! However, under the B1G1 free deal they actually INCREASED their prices to $1.89 per pound!!!!! I looked for chickens marked at $.89 per pound and couldn’t find any! If you buy the chickens under the B1G1 free option you will pay more than you would at their NEW lower price! If anyone can help enlighten me as to what I am missing PLEASE let me know. This just looks fishy to me! Hence – we are having fish this week instead of chicken! :) I hope you enjoy the rest of the menu!
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
Cheeseburger Meat Loaf
Mashed Potatoes
Peas
Cheeseburger Meat Loaf (our favorite)
2 lbs. of ground beef
2 cups of shredded Cheddar cheese
1 ½ cups of uncooked regular oatmeal
1 cup of milk
½ cup of finely chopped onion
2 eggs
2 t. Worcestershire sauce
1 t. of salt
1 t. dry mustard
½ t, of garlic powder
½ t. pepper
1 cup of chili sauce
Preheat oven to 350˚. Combine all ingredients EXCEPT chili sauce until well blended. Put meat mixture in a loafpan – 8x4 inch.
Bake at 350˚ for 40 minutes. Pour chili sauce on top of the loaf and bake for an additional 40 minutes or until the meat is no longer pink in the middle. Let stand for 10 minutes, drain, and slice.
This is a thick meatloaf – we like it like that. You could divide the recipe in half and place in two loaf pans and reduce the cooking time by 10-15 minutes. Also, if you do that, you will need to increase the amount chili sauce to 2 cups – 1 cup for each loaf.
Another thing – I typically use a meatloaf mix. BUT, the beef is on special this week and I am opting to use that instead.
*** Healthy Note – I love that this recipe uses oats instead of breadcrumbs!!! Also – this is a great recipe to sneak in something healthy for your kids. Maybe you could puree spinach and add it to the mix prior to baking.
TUESDAY
Crispy Lemon-Pepper Fish
Wild Rice
Steamed Broccoli
Crispy Lemon-Pepper Fish (adapted from Southern Living)
4 (6 oz.) tilapia fillets or other flaky white fish
Cooking Spray
2 t. of fresh lemon juice
½ C. of panko (Japanese breadcrumbs) or regular breadcrumbs
2 T. flour
2 t. of lemon-pepper seasoning
Dash of salt
Lemon wedges
Preheat broiler. Coat both sides of fish with cooking spray and then drizzle with lemon juice. Combine breadcrumbs (panko will be crispier than regular), flour, lemon-pepper seasoning and salt in a shallow dish. Dredge fish in breadcrumb mixture and place on a lightly greased broiler pan. Place under the broiler and boil for about 10 minutes or until fish flakes with a fork. Serve with lemon wedges on the side.
WEDNESDAY
Jambalaya
Rice
Salad
Jambalaya (recipe adapted from Southern Living)
1 lb. of smoked sausage, cut into ½ inch slices
1 T. of Canola Oil
1 large onion, chopped
1 green pepper, chopped
½ cup of chopped celery
3 cloves of garlic, minced
2 t. of Cajun seasoning
1 can of diced tomatoes, undrained
½ cup of chicken broth
¼ t. of thyme
¼ t. of ground red pepper (optional)
3 cups of hot cooked rice
1 cup of sliced green onions
Hot sauce to taste
Heat oil in large Dutch oven or large pot. Add sausage and cook, stirring constantly until browned. Remove sausage and set aside.
Add onion, pepper, celery and garlic to Dutch oven. Cook 5-7 minutes or until the vegetables are crisp-tender.
Stir in the sausage, Cajun seasoning, tomatoes, broth, thyme and red pepper. Cook until heated through.
To serve, place cooked rice in a bowl and top with the Jambalaya. Sprinkle with green onion slices and a few drops of your favorite hot sauce.
**** Variations: to make this dish even more authentic, you could add chopped cooked chicken breast or shrimp or both.
THURSDAY
Leftovers or Sandwich night
Meatloaf Sandwiches or Sloppy Joes
French fries
Carrots and Dressing
Meatloaf Sandwiches
I don’t know about your kids, but mine LOVE meatloaf sandwiches! I can’t figure it out but we will warm up slices of leftover meatloaf and put it on a bun. Then we will add our favorite toppings and dress it up just like our favorite burger! They gobble them up!
If you do not have any leftover meatloaf or you want something different you may want to opt for Sloppy Joes!
Sloppy Joes
The deal on ground beef is for a value pack of 3 lbs. or more. We have already used up 2 lbs. and thus we could brown the remaining pound for Sloppy Joes. Even if you do not fix Sloppy Joes, consider browning the beef and freezing it for a later date. It is super easy to pull out a pound of already browned beef for a quick meal of tacos, Sloppy Joes or to add to Spaghetti Sauce for an easy pasta meal.
GE has specials on their Sloppy Joe sauce and buns. But if you want something homemade try this.
1 lb. of ground beef
1 C. chopped onion
1 C. chopped green pepper
¼ C. of ketchup
1 T. Worcestershire Sauce
1 T. mustard
½ can of tomato paste
1 T. of brown sugar
½ t. pepper
Brown ground beef with the peppers and onions in a large skillet. Drain and return to the skillet. Add the remaining ingredients and bring to a boil. Cover and reduce heat and simmer for about 15 minutes.
FRIDAY
Pizza Night – Any way you like it!
This night is all about your favorite pizza! You can either order in or make your own! GE has a special on pizza crust in their deli for $1 – and they have specials on sauce, cheese, and assorted toppings. 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!
One of my favorite pizzas (my sisters and I had something very similar when we ate at Bon Vie in Columbus at Easton) - 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 sautéed mushrooms (we like sliced portabellas), sliced caramelized onions, roasted red peppers, sliced, (in the jar is fine) and sprinkle crumbled goat cheese or feta. I will sauté the mushrooms and caramelize the onions early in the day so they are ready for assembly.
- 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. Serve with a glass of white wine and enjoy the 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
Potatoes- GE special
3 Onions
2 Green peppers – GE special
Celery – GE special
Garlic
3-4 lemons
Broccoli
Green onions – GE special
Salad – GE B1G1 on bagged salads
Carrots – GE special
Mushrooms for pizza – GE special
Deli
Pizza crust – GE special $1
Pepperoni – GE special
Spices/Oils/Vinegars/Condiments
Worcestershire Sauce
Chili Sauce
Ketchup
Mustard
Hot sauce
Chicken broth – GE special
Salt
Pepper
Thyme
Ground red pepper
Dry Mustard
Garlic powder
Cooking spray
Canola oil
Flour
Cajun Seasoning
Brown sugar
Lemon-pepper seasoning
Favorite dressing to dip carrots – GE special on Ken’s
Canned Goods/Ethinic Foods/Dry Goods
Old fashioned oatmeal – GE special
Wild Rice
White rice
Panko Breadcrumbs
Diced tomatoes (14.5 oz.)
Tomato paste
Pizza sauce – GE special on Contadina
Sloppy Joe sauce – GE special
Seafood/Meat Case/Butcher
Ground Beef – GE special on value pack of 3 lbs. or more
4 (6 oz.) Tilapia fillets – GE special
1 lb. of smoked sausage or kielbasa – We bought this last week and you should have a lb. left over
Frozen Foods
Peas
French fries – GE special on McCain fries
Dairy
Cheddar cheese – GE special
Mozzarella cheese – GE special
Milk
Eggs
Bread
Hamburger buns – GE special
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! 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. My family LOVED the grits – what a surprise! We also thought that the pork was delish and that you could easily substitute chicken breasts. The oven-fried chicken was also fantastic! We ended up using boneless, skinless chicken breasts because that is what we had on hand. I think my kids enjoyed the sandwich better than the actual dinner!
This week’s motto – Things aren’t always what they seem!!! What in the world could I be talking about??? WELL – I know that most of you shop at Giant Eagle and that I tailor my menu around most of the specials that they advertise. But what I am about to tell you is probably true of a lot of grocery store chains. GE has done A LOT of advertising in regard to lowering their prices on chicken and various other cuts of meat. This week on the front page of their circular they are advertising Buy One Get One Free Whole Roasting Chickens! At first glance this seems like an amazing deal! They have advertised that they lowered their prices to $.89 per pound and if you get to buy the chickens at that price and your second one is free that would be an amazing deal!!! However, under the B1G1 free deal they actually INCREASED their prices to $1.89 per pound!!!!! I looked for chickens marked at $.89 per pound and couldn’t find any! If you buy the chickens under the B1G1 free option you will pay more than you would at their NEW lower price! If anyone can help enlighten me as to what I am missing PLEASE let me know. This just looks fishy to me! Hence – we are having fish this week instead of chicken! :) I hope you enjoy the rest of the menu!
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
Cheeseburger Meat Loaf
Mashed Potatoes
Peas
Cheeseburger Meat Loaf (our favorite)
2 lbs. of ground beef
2 cups of shredded Cheddar cheese
1 ½ cups of uncooked regular oatmeal
1 cup of milk
½ cup of finely chopped onion
2 eggs
2 t. Worcestershire sauce
1 t. of salt
1 t. dry mustard
½ t, of garlic powder
½ t. pepper
1 cup of chili sauce
Preheat oven to 350˚. Combine all ingredients EXCEPT chili sauce until well blended. Put meat mixture in a loafpan – 8x4 inch.
Bake at 350˚ for 40 minutes. Pour chili sauce on top of the loaf and bake for an additional 40 minutes or until the meat is no longer pink in the middle. Let stand for 10 minutes, drain, and slice.
This is a thick meatloaf – we like it like that. You could divide the recipe in half and place in two loaf pans and reduce the cooking time by 10-15 minutes. Also, if you do that, you will need to increase the amount chili sauce to 2 cups – 1 cup for each loaf.
Another thing – I typically use a meatloaf mix. BUT, the beef is on special this week and I am opting to use that instead.
*** Healthy Note – I love that this recipe uses oats instead of breadcrumbs!!! Also – this is a great recipe to sneak in something healthy for your kids. Maybe you could puree spinach and add it to the mix prior to baking.
TUESDAY
Crispy Lemon-Pepper Fish
Wild Rice
Steamed Broccoli
Crispy Lemon-Pepper Fish (adapted from Southern Living)
4 (6 oz.) tilapia fillets or other flaky white fish
Cooking Spray
2 t. of fresh lemon juice
½ C. of panko (Japanese breadcrumbs) or regular breadcrumbs
2 T. flour
2 t. of lemon-pepper seasoning
Dash of salt
Lemon wedges
Preheat broiler. Coat both sides of fish with cooking spray and then drizzle with lemon juice. Combine breadcrumbs (panko will be crispier than regular), flour, lemon-pepper seasoning and salt in a shallow dish. Dredge fish in breadcrumb mixture and place on a lightly greased broiler pan. Place under the broiler and boil for about 10 minutes or until fish flakes with a fork. Serve with lemon wedges on the side.
WEDNESDAY
Jambalaya
Rice
Salad
Jambalaya (recipe adapted from Southern Living)
1 lb. of smoked sausage, cut into ½ inch slices
1 T. of Canola Oil
1 large onion, chopped
1 green pepper, chopped
½ cup of chopped celery
3 cloves of garlic, minced
2 t. of Cajun seasoning
1 can of diced tomatoes, undrained
½ cup of chicken broth
¼ t. of thyme
¼ t. of ground red pepper (optional)
3 cups of hot cooked rice
1 cup of sliced green onions
Hot sauce to taste
Heat oil in large Dutch oven or large pot. Add sausage and cook, stirring constantly until browned. Remove sausage and set aside.
Add onion, pepper, celery and garlic to Dutch oven. Cook 5-7 minutes or until the vegetables are crisp-tender.
Stir in the sausage, Cajun seasoning, tomatoes, broth, thyme and red pepper. Cook until heated through.
To serve, place cooked rice in a bowl and top with the Jambalaya. Sprinkle with green onion slices and a few drops of your favorite hot sauce.
**** Variations: to make this dish even more authentic, you could add chopped cooked chicken breast or shrimp or both.
THURSDAY
Leftovers or Sandwich night
Meatloaf Sandwiches or Sloppy Joes
French fries
Carrots and Dressing
Meatloaf Sandwiches
I don’t know about your kids, but mine LOVE meatloaf sandwiches! I can’t figure it out but we will warm up slices of leftover meatloaf and put it on a bun. Then we will add our favorite toppings and dress it up just like our favorite burger! They gobble them up!
If you do not have any leftover meatloaf or you want something different you may want to opt for Sloppy Joes!
Sloppy Joes
The deal on ground beef is for a value pack of 3 lbs. or more. We have already used up 2 lbs. and thus we could brown the remaining pound for Sloppy Joes. Even if you do not fix Sloppy Joes, consider browning the beef and freezing it for a later date. It is super easy to pull out a pound of already browned beef for a quick meal of tacos, Sloppy Joes or to add to Spaghetti Sauce for an easy pasta meal.
GE has specials on their Sloppy Joe sauce and buns. But if you want something homemade try this.
1 lb. of ground beef
1 C. chopped onion
1 C. chopped green pepper
¼ C. of ketchup
1 T. Worcestershire Sauce
1 T. mustard
½ can of tomato paste
1 T. of brown sugar
½ t. pepper
Brown ground beef with the peppers and onions in a large skillet. Drain and return to the skillet. Add the remaining ingredients and bring to a boil. Cover and reduce heat and simmer for about 15 minutes.
FRIDAY
Pizza Night – Any way you like it!
This night is all about your favorite pizza! You can either order in or make your own! GE has a special on pizza crust in their deli for $1 – and they have specials on sauce, cheese, and assorted toppings. 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!
One of my favorite pizzas (my sisters and I had something very similar when we ate at Bon Vie in Columbus at Easton) - 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 sautéed mushrooms (we like sliced portabellas), sliced caramelized onions, roasted red peppers, sliced, (in the jar is fine) and sprinkle crumbled goat cheese or feta. I will sauté the mushrooms and caramelize the onions early in the day so they are ready for assembly.
- 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. Serve with a glass of white wine and enjoy the 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
Potatoes- GE special
3 Onions
2 Green peppers – GE special
Celery – GE special
Garlic
3-4 lemons
Broccoli
Green onions – GE special
Salad – GE B1G1 on bagged salads
Carrots – GE special
Mushrooms for pizza – GE special
Deli
Pizza crust – GE special $1
Pepperoni – GE special
Spices/Oils/Vinegars/Condiments
Worcestershire Sauce
Chili Sauce
Ketchup
Mustard
Hot sauce
Chicken broth – GE special
Salt
Pepper
Thyme
Ground red pepper
Dry Mustard
Garlic powder
Cooking spray
Canola oil
Flour
Cajun Seasoning
Brown sugar
Lemon-pepper seasoning
Favorite dressing to dip carrots – GE special on Ken’s
Canned Goods/Ethinic Foods/Dry Goods
Old fashioned oatmeal – GE special
Wild Rice
White rice
Panko Breadcrumbs
Diced tomatoes (14.5 oz.)
Tomato paste
Pizza sauce – GE special on Contadina
Sloppy Joe sauce – GE special
Seafood/Meat Case/Butcher
Ground Beef – GE special on value pack of 3 lbs. or more
4 (6 oz.) Tilapia fillets – GE special
1 lb. of smoked sausage or kielbasa – We bought this last week and you should have a lb. left over
Frozen Foods
Peas
French fries – GE special on McCain fries
Dairy
Cheddar cheese – GE special
Mozzarella cheese – GE special
Milk
Eggs
Bread
Hamburger buns – GE special
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! 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!
Saturday, September 12, 2009
Weekly Menu Sept. 14
Hi Everyone!!!! And welcome to the new members of my Weekly Menu!
I hope you enjoyed last week’s menu! This week we have another great menu. We are going to begin the week with a super saver dinner – Baked Ravioli. Frozen ravioli is on sale at Giant Eagle as well as Ragu (if you like it). Plus there was a coupon in the Wednesday coupon section from Red Plum for Ragu!!! Double savings!!! Tuesday we are going to fire up the crock-pots for easy cooking with Sausage and Grits. This is a recipe adapted from Southern Living and was recommended by Dawn S. Smoked Sausage is on special at GE – B1G1 free!!! Wait – there is also an internet coupon!!! Double savings!!!
Does anyone still have pork in the freezer? If not, don’t worry. GE has value pack pork chops B1G1 free this week! We will have pork with tomatoes and capers. This is a new recipe but looks delish! We will also try out Oven-Fried Chicken. Leg quarters are only $.79 per pound at GE!!! We will use leftover chicken for sandwiches on Friday night!
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 Ravioli
Garlic Toast
Salad
Baked Ravioli
1 pkg. of frozen ravioli – cheese or meat
1 jar of your favorite sauce or 3 cups of your homemade
2 cups of shredded mozzarella cheese
Prepare the ravioli according to its directions. While the ravioli is draining, add the sauce to the pot and heat through. Gently combine the ravioli and sauce, stirring until coated. Place in a 9x13 baking dish and cover with shredded cheese. Bake at 350˚ until the ravioli is heated through and the cheese has melted.
TUESDAY
Sausage and Grits
Salad
Sausage and Grits (adapted from Southern Living)
2 cups uncooked regular grits
2 (14-ounce) cans chicken broth
2 cups heavy whipping cream
1 (10 3/4-ounce) can Cheddar cheese soup
1 jalapeño pepper, minced
2 cups frozen whole kernel corn, thawed
1 1/2 teaspoons salt
1 1/2 teaspoons hot sauce
1 pound hot smoked sausage, sliced
3 tablespoons butter
Combine first 8 ingredients in a 4-quart slow cooker. Cover and cook on low for 3 hours. Take sliced sausage and fry in a skillet until slightly crispy. Stir the sausage into the slow cooker and cook on low for an additional 1 ½ hours. Stir in the butter and serve immediately.
WEDNESDAY
Pork with Tomatoes and Capers
Couscous
Steamed broccoli
Pork with Tomatoes and Capers (adapted from Southern Living)
1/4 cup all-purpose flour
1 t. salt
3/4 t. pepper
4 (1/2 inch-thick) boneless pork chops
1 T. olive oil
3 to 4 garlic cloves, minced
1/4 cup balsamic vinegar
1/3 cup chicken broth
1 can (14.5 oz) of petite diced tomatoes, drained
2 tablespoons capers
Combine first 3 ingredients in a shallow dish; dredge pork chops in flour mixture.
Cook pork chops in hot oil in a large nonstick skillet over medium-high heat 1 to 2 minutes on each side or until golden brown. Remove chops from skillet. Add garlic to skillet, and sauté 1 minute. Add vinegar and broth, stirring to loosen particles from bottom of skillet; stir in tomatoes and capers. Return pork chops to skillet; bring sauce to a boil. Cover, reduce heat, and simmer 4 to 5 minutes or until pork is done. Serve pork chops with tomato mixture. Garnish, if desired.
THURSDAY
Oven-Fried Chicken
Green Beans
Baked Potatoes
Oven-Fried Chicken
1 ½ cups of plain bread crumbs
1/2 cup finely shredded sharp cheddar cheese
3/4 t. chili powder
1/2 t. salt
3-4 lbs. of chicken pieces, with the bone, preferably chicken leg quarters
2 large eggs, beaten
In a large shallow bowl, mix bread crumbs, cheese, chili powder, and salt. Rinse chicken and pat dry. Dip in beaten egg and roll in crumb mixture to coat. Place on a foil-lined 12- by 15-inch baking sheet. Bake in a 375° regular or 350° convection oven until crumbs are browned and chicken is no longer pink at the bone, 45 minutes to 1 hour.
FRIDAY
Chicken Hoagies
Carrots sticks and dressing
Chips
Chicken Hoagies
Leftover chicken from Thursday night, cut off of the bone
Hoagie rolls
Mozzarella or provolone cheese
Chopped tomatoes
Shredded lettuce
Italian dressing
Take the leftover chicken and warm in the microwave to take the chill off. Assemble the hoagies by placing cut chicken on top of the roll and then top the chicken with the cheese. Place under the broiler until the bun is toasty, the cheese melted and the sandwich is hot. Remove from the oven. Combine the chopped tomatoes, shredded lettuce and enough dressing to coat the veggies. Top the chicken the mixture 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
Salad – GE special on bagged salads
Shredded lettuce
1 jalapeno pepper
Garlic
Carrots
Tomato – GE special
Broccoli
Green beans – GE special
Baked potatoes
Deli
Hoagie rolls
Spices/Oils/Vinegars/Condiments
3 (14.5 oz) cans of chicken broth
Salt
Hot sauce
Flour – GE special on Robin Hood or Pillsbury
Pepper
Olive oil – GE special on GE brand
Balsamic vinegar
Chili powder – GE special on McCormick spices
Ranch dressing – GE special
Italian Dressing – GE special on Wishbone PLUS look in old fliers for coupon
Canned Goods/Ethinic Foods/Dry Goods
Spaghetti Sauce – GE special on Ragu PLUS coupon from Wednesday’s section Red Plum
Regular Grits
Can of cheddar cheese soup
Can (14.5 oz) of petite diced tomatoes
Capers
Couscous
Seafood/Meat Case/Butcher
Smoked sausage – GE special on Hillshire Farm PLUS internet coupon
Boneless pork chops – GE special B1G1 on value pack
3-4 lbs. of chicken with bone – either a whole chicken cut up or leg quarters
Frozen Foods
Garlic Toast – GE special
Ravioli (meat or cheese) – GE special on Rosetta
Frozen corn – need 2 cups – GE special on Green Giant boxes
Dairy
Shredded mozzarella cheese
Finely shredded cheddar cheese – GE special on GE brand
Heavy whipping cream – need 2 cups
Butter
Eggs
Bread
Plain bread crumbs
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! 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! This week we have another great menu. We are going to begin the week with a super saver dinner – Baked Ravioli. Frozen ravioli is on sale at Giant Eagle as well as Ragu (if you like it). Plus there was a coupon in the Wednesday coupon section from Red Plum for Ragu!!! Double savings!!! Tuesday we are going to fire up the crock-pots for easy cooking with Sausage and Grits. This is a recipe adapted from Southern Living and was recommended by Dawn S. Smoked Sausage is on special at GE – B1G1 free!!! Wait – there is also an internet coupon!!! Double savings!!!
Does anyone still have pork in the freezer? If not, don’t worry. GE has value pack pork chops B1G1 free this week! We will have pork with tomatoes and capers. This is a new recipe but looks delish! We will also try out Oven-Fried Chicken. Leg quarters are only $.79 per pound at GE!!! We will use leftover chicken for sandwiches on Friday night!
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 Ravioli
Garlic Toast
Salad
Baked Ravioli
1 pkg. of frozen ravioli – cheese or meat
1 jar of your favorite sauce or 3 cups of your homemade
2 cups of shredded mozzarella cheese
Prepare the ravioli according to its directions. While the ravioli is draining, add the sauce to the pot and heat through. Gently combine the ravioli and sauce, stirring until coated. Place in a 9x13 baking dish and cover with shredded cheese. Bake at 350˚ until the ravioli is heated through and the cheese has melted.
TUESDAY
Sausage and Grits
Salad
Sausage and Grits (adapted from Southern Living)
2 cups uncooked regular grits
2 (14-ounce) cans chicken broth
2 cups heavy whipping cream
1 (10 3/4-ounce) can Cheddar cheese soup
1 jalapeño pepper, minced
2 cups frozen whole kernel corn, thawed
1 1/2 teaspoons salt
1 1/2 teaspoons hot sauce
1 pound hot smoked sausage, sliced
3 tablespoons butter
Combine first 8 ingredients in a 4-quart slow cooker. Cover and cook on low for 3 hours. Take sliced sausage and fry in a skillet until slightly crispy. Stir the sausage into the slow cooker and cook on low for an additional 1 ½ hours. Stir in the butter and serve immediately.
WEDNESDAY
Pork with Tomatoes and Capers
Couscous
Steamed broccoli
Pork with Tomatoes and Capers (adapted from Southern Living)
1/4 cup all-purpose flour
1 t. salt
3/4 t. pepper
4 (1/2 inch-thick) boneless pork chops
1 T. olive oil
3 to 4 garlic cloves, minced
1/4 cup balsamic vinegar
1/3 cup chicken broth
1 can (14.5 oz) of petite diced tomatoes, drained
2 tablespoons capers
Combine first 3 ingredients in a shallow dish; dredge pork chops in flour mixture.
Cook pork chops in hot oil in a large nonstick skillet over medium-high heat 1 to 2 minutes on each side or until golden brown. Remove chops from skillet. Add garlic to skillet, and sauté 1 minute. Add vinegar and broth, stirring to loosen particles from bottom of skillet; stir in tomatoes and capers. Return pork chops to skillet; bring sauce to a boil. Cover, reduce heat, and simmer 4 to 5 minutes or until pork is done. Serve pork chops with tomato mixture. Garnish, if desired.
THURSDAY
Oven-Fried Chicken
Green Beans
Baked Potatoes
Oven-Fried Chicken
1 ½ cups of plain bread crumbs
1/2 cup finely shredded sharp cheddar cheese
3/4 t. chili powder
1/2 t. salt
3-4 lbs. of chicken pieces, with the bone, preferably chicken leg quarters
2 large eggs, beaten
In a large shallow bowl, mix bread crumbs, cheese, chili powder, and salt. Rinse chicken and pat dry. Dip in beaten egg and roll in crumb mixture to coat. Place on a foil-lined 12- by 15-inch baking sheet. Bake in a 375° regular or 350° convection oven until crumbs are browned and chicken is no longer pink at the bone, 45 minutes to 1 hour.
FRIDAY
Chicken Hoagies
Carrots sticks and dressing
Chips
Chicken Hoagies
Leftover chicken from Thursday night, cut off of the bone
Hoagie rolls
Mozzarella or provolone cheese
Chopped tomatoes
Shredded lettuce
Italian dressing
Take the leftover chicken and warm in the microwave to take the chill off. Assemble the hoagies by placing cut chicken on top of the roll and then top the chicken with the cheese. Place under the broiler until the bun is toasty, the cheese melted and the sandwich is hot. Remove from the oven. Combine the chopped tomatoes, shredded lettuce and enough dressing to coat the veggies. Top the chicken the mixture 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
Salad – GE special on bagged salads
Shredded lettuce
1 jalapeno pepper
Garlic
Carrots
Tomato – GE special
Broccoli
Green beans – GE special
Baked potatoes
Deli
Hoagie rolls
Spices/Oils/Vinegars/Condiments
3 (14.5 oz) cans of chicken broth
Salt
Hot sauce
Flour – GE special on Robin Hood or Pillsbury
Pepper
Olive oil – GE special on GE brand
Balsamic vinegar
Chili powder – GE special on McCormick spices
Ranch dressing – GE special
Italian Dressing – GE special on Wishbone PLUS look in old fliers for coupon
Canned Goods/Ethinic Foods/Dry Goods
Spaghetti Sauce – GE special on Ragu PLUS coupon from Wednesday’s section Red Plum
Regular Grits
Can of cheddar cheese soup
Can (14.5 oz) of petite diced tomatoes
Capers
Couscous
Seafood/Meat Case/Butcher
Smoked sausage – GE special on Hillshire Farm PLUS internet coupon
Boneless pork chops – GE special B1G1 on value pack
3-4 lbs. of chicken with bone – either a whole chicken cut up or leg quarters
Frozen Foods
Garlic Toast – GE special
Ravioli (meat or cheese) – GE special on Rosetta
Frozen corn – need 2 cups – GE special on Green Giant boxes
Dairy
Shredded mozzarella cheese
Finely shredded cheddar cheese – GE special on GE brand
Heavy whipping cream – need 2 cups
Butter
Eggs
Bread
Plain bread crumbs
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! 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!
Saturday, September 5, 2009
Weekly Menu Sept. 9
Hi Everyone!!!! And welcome to the new members of my Weekly Menu!
Surprise!!! I fooled you – I am sending the menu out a day early! After taking last week off I thought I would keep you on your toes by sending it out early! Plus the fact it is a holiday weekend and I am off to enjoy it! Enjoy your final days of summer! I am really enjoying the fall-like weather. I am sleeping like a baby with the windows open!
We have a GREAT menu this week. Very tasty and healthy! Most importantly – this menu will save a lot of money!!! YAY! We are going to roast chickens on Tuesday. This is one of my favorite ways to save time and money. Roast chickens one day and reinvent the leftovers throughout the week! Be sure you purchase the same size birds – that way your cooking time will be equal. If you have never roasted a chicken before – and a few short months ago I was one of you – it is sooo easy! Just be sure to clean out the inside and remove the junk in there. Yes it is gross – use rubber gloves if you have to! :)
Thank you to everyone that passed on fish recipes! They look amazing. I have included one this week from Elizabeth R. I will try it with a fish I can eat since salmon causes me to turn into a blow-fish of sorts!
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
HAPPY LABOR DAY!!!
TUESDAY
Italian Herb-Roasted Chicken – Double Duty Meal
Wild Rice
Balsamic Glazed Carrots
Italian Herb-Roasted Chicken (Adapted from Southern Living’s Busy Moms Weeknight Favorites)
2 (4 to 5 lb.) roasting chickens
1 lemon, halved
2 T. olive oil
4 sprigs each of fresh rosemary, thyme and oregano (May use dried herbs in place of fresh)
6 garlic cloves, peeled
½ t. salt
¼ t. of pepper
Remove and discard giblets from chicken; rinse under cold water and pat dry. Squeeze ½ lemon over each of the chickens and rub with olive oil. Place ½ of squeezed lemon, 2 sprigs of each herb, and 3 garlic cloves into the cavity of each chicken (if using dried herbs rub on the skin of the bird). Sprinkle with 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 at 375˚ for 1 hour and 50 minutes or until juices run clear or a meat thermometer inserted into the thigh registers 180˚ or follow the directions on the package of the chicken.
Serve one roasted chicken and cover and refrigerate the other for later use. You will need 3 cups of shredded chicken for Friday night’s meal. Reserve that amount and then whip up chicken salad for lunch!
Balsamic Glazed 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.
WEDNESDAY
Salmon with Oriental Mahogany Sauce
Steamed Broccoli
Salmon with Oriental Mahogany Sauce (courtesy of Elizabeth R.)
1 ½ to 2 lbs.. skinless salmon fillets
1 C. whole berry canned cranberry sauce
¼ C. honey
¼ C. soy sauce
2 garlic cloves minced
¼ t. ground pepper
Preheat oven to 375˚.
Lightly grease a baking dish. Arrange fish in dish Mix cranberry sauce, honey, soy sauce, garlic, pepper. Reserve ½ C. for serving sauce. Spread remaining over salmon. Bake 20-25 minutes or until sauce is bubbling and salmon flakes easily when pierced with a fork. Heat reserved sauce.
THURSDAY
Caesar Salad
Cream of Roasted Tomato Soup
Garlic Toast
Caesar Salad Dressing (adapted from the Food Network)
4 t. of Dijon Mustard
3 garlic cloves, peeled
1-2 t. of anchovy paste (optional)
2 t. of Worcestershire sauce
Couple dashes of hot sauce
Salt and pepper to taste
Juice of 2 lemons
1 T. of red wine vinegar
½ cup of extra virgin olive oil
¼ cup of water
1/3 cup of parmesan cheese
Romaine lettuce chopped
Croutons
In a blender or food processor, combine all of the ingredients except the oil and water. Puree until smooth. With the motor running, add the oil in a slow stream and then blend in the water. The dressing will keep for one week, covered and chilled.
Toss chopped romaine lettuce, croutons and parmesan cheese with the dressing.
Love this recipe because it does not have the traditional ingredient of raw egg!!!
Cream of Roasted Tomato Soup (family favorite and sooooo easy)
1 1/2 pounds of ripe plum tomatoes – about 8
5 T. olive oil
2 minced garlic cloves
1/2 t, dreied oregano, crumbled
1/4 t. dried basil, crumbled
1/2 t. freshly ground black pepper
1/2 cup finely chopped onion
1 cup chicken broth
1/4 cup dry red wine
3/4 cup of heavy cream
1/2 cup tomato paste
Sugar to taste, if needed
2 T. of freshly grated parmesean cheese, optional
Preheat oven to 475. Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan. Brush generously with 3 T. of the olive oil and sprinkle with garlic, oregano, basil, and pepper. Roast tomatoes until their edges are charred, about 15 - 20 minutes. Scrape tomatoes, oil, and herbs from pan into a food processor. Process until not quite smooth (Leaving chunks and charred black specks)
In a saucepan cook onion in remaining 2 T. of olive oil until translucent. Whisk in tomato puree, broth, and wine. Then wisk tomato paste. Heat the cream and whisk into the tomato mixture. Taste and add sugar if necessary. Stir in optional Parmesan. Add salt and pepper to taste and bring soup to a simmer.
FRIDAY
Toasted Chicken and Brie Sandwiches
Carrot sticks or chips
Toasted Chicken and Brie Sandwiches (adapted from Cooking Light)
1 t. olive oil
2 C. halved cherry tomatoes (about 1 pound)
2 T. balsamic vinegar
1 T. chopped fresh thyme
1/4 t. kosher salt
1/8 t. black pepper
1/4 C. mayonnaise
1 T. whole-grain Dijon mustard
1 garlic clove, minced
1 loaf French bread, cut in half horizontally
3 oz. Brie cheese, sliced (mozzarella would be a GREAT substitute)
3 C. shredded cooked chicken breast (leftover from Tuesday)
2 t. extra-virgin olive oil
1 T. balsamic vinegar
1/8 t. salt
2 C. fresh spinach
Preheat oven to 400°.
Place tomatoes on a jelly roll pan. Toss with 1 t. of olive oil, 2 T. balsamic vinegar, thyme and salt and pepper. Roast in the oven for 15 minutes. Keep warm.
Reduce the oven to 350˚.
Combine mayonnaise, mustard, and garlic in a small bowl. Spread mayonnaise mixture evenly over top half of bread loaf. Spoon tomatoes evenly over bottom half of loaf. Arrange Brie over tomatoes; top with chicken. Put the loaf halves together and wrap the entire thing with foil. Place in the oven for 15-20 minutes.
Remove from the oven and pull the halves apart. Combine 2 t. oil, 1 T. vinegar, and 1/8 t. salt in a medium bowl, stirring with a whisk. Add spinach, tossing gently to coat. Top chicken with spinach mixture; replace top half of bread. Cut loaf into 6 pieces.
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 List
Produce
3 Lemons
Sprigs of Rosemary, Thyme, and oregano
Garlic
Baby carrots – GE has a 2 for $3 – do not have to buy both to get the special
Broccoli
Romaine lettuce – bags of salad GE special
Fresh spinach – GE special on bags of spinach
1 ½ lbs. of ripe tomatoes –plum preferred but any would do
1 lb cherry or grape tomatoes
Onion
Deli
Parmesan cheese
Loaf of French bread
3 oz. brie cheese
Spices/Oils/Vinegars/Condiments – GE special on certain McCormick spices
Olive oil
Balsamic Vinegar
Red wine vinegar
Salt and pepper
Honey – GE special
Dijon Mustard
Whole-grain Dijon mustard
Worcestershire Sauce
Hot sauce
Oregano
Basil
Chicken broth
Sugar
mayo
Canned Goods/Ethinic Foods/Dry Goods
Wild Rice
Can of Whole berry cranberry sauce
Soy sauce
Anchovy paste – optional
Tomato paste
Seafood/Meat Case/Butcher
2 Whole roasting Chickens – Giant Eagle and Costco – price is $.89/lb – try to get two of the same size – easier for cooking
1 ½ - 2 lb. skinless salmon fillets – GE special
Frozen Foods
Garlic toast
Dairy
Heavy cream
Bread
Croutons
Misc.
Red wine
Chips – GE special on Lays – B1G1 free!!!
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!
Surprise!!! I fooled you – I am sending the menu out a day early! After taking last week off I thought I would keep you on your toes by sending it out early! Plus the fact it is a holiday weekend and I am off to enjoy it! Enjoy your final days of summer! I am really enjoying the fall-like weather. I am sleeping like a baby with the windows open!
We have a GREAT menu this week. Very tasty and healthy! Most importantly – this menu will save a lot of money!!! YAY! We are going to roast chickens on Tuesday. This is one of my favorite ways to save time and money. Roast chickens one day and reinvent the leftovers throughout the week! Be sure you purchase the same size birds – that way your cooking time will be equal. If you have never roasted a chicken before – and a few short months ago I was one of you – it is sooo easy! Just be sure to clean out the inside and remove the junk in there. Yes it is gross – use rubber gloves if you have to! :)
Thank you to everyone that passed on fish recipes! They look amazing. I have included one this week from Elizabeth R. I will try it with a fish I can eat since salmon causes me to turn into a blow-fish of sorts!
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
HAPPY LABOR DAY!!!
TUESDAY
Italian Herb-Roasted Chicken – Double Duty Meal
Wild Rice
Balsamic Glazed Carrots
Italian Herb-Roasted Chicken (Adapted from Southern Living’s Busy Moms Weeknight Favorites)
2 (4 to 5 lb.) roasting chickens
1 lemon, halved
2 T. olive oil
4 sprigs each of fresh rosemary, thyme and oregano (May use dried herbs in place of fresh)
6 garlic cloves, peeled
½ t. salt
¼ t. of pepper
Remove and discard giblets from chicken; rinse under cold water and pat dry. Squeeze ½ lemon over each of the chickens and rub with olive oil. Place ½ of squeezed lemon, 2 sprigs of each herb, and 3 garlic cloves into the cavity of each chicken (if using dried herbs rub on the skin of the bird). Sprinkle with 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 at 375˚ for 1 hour and 50 minutes or until juices run clear or a meat thermometer inserted into the thigh registers 180˚ or follow the directions on the package of the chicken.
Serve one roasted chicken and cover and refrigerate the other for later use. You will need 3 cups of shredded chicken for Friday night’s meal. Reserve that amount and then whip up chicken salad for lunch!
Balsamic Glazed 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.
WEDNESDAY
Salmon with Oriental Mahogany Sauce
Steamed Broccoli
Salmon with Oriental Mahogany Sauce (courtesy of Elizabeth R.)
1 ½ to 2 lbs.. skinless salmon fillets
1 C. whole berry canned cranberry sauce
¼ C. honey
¼ C. soy sauce
2 garlic cloves minced
¼ t. ground pepper
Preheat oven to 375˚.
Lightly grease a baking dish. Arrange fish in dish Mix cranberry sauce, honey, soy sauce, garlic, pepper. Reserve ½ C. for serving sauce. Spread remaining over salmon. Bake 20-25 minutes or until sauce is bubbling and salmon flakes easily when pierced with a fork. Heat reserved sauce.
THURSDAY
Caesar Salad
Cream of Roasted Tomato Soup
Garlic Toast
Caesar Salad Dressing (adapted from the Food Network)
4 t. of Dijon Mustard
3 garlic cloves, peeled
1-2 t. of anchovy paste (optional)
2 t. of Worcestershire sauce
Couple dashes of hot sauce
Salt and pepper to taste
Juice of 2 lemons
1 T. of red wine vinegar
½ cup of extra virgin olive oil
¼ cup of water
1/3 cup of parmesan cheese
Romaine lettuce chopped
Croutons
In a blender or food processor, combine all of the ingredients except the oil and water. Puree until smooth. With the motor running, add the oil in a slow stream and then blend in the water. The dressing will keep for one week, covered and chilled.
Toss chopped romaine lettuce, croutons and parmesan cheese with the dressing.
Love this recipe because it does not have the traditional ingredient of raw egg!!!
Cream of Roasted Tomato Soup (family favorite and sooooo easy)
1 1/2 pounds of ripe plum tomatoes – about 8
5 T. olive oil
2 minced garlic cloves
1/2 t, dreied oregano, crumbled
1/4 t. dried basil, crumbled
1/2 t. freshly ground black pepper
1/2 cup finely chopped onion
1 cup chicken broth
1/4 cup dry red wine
3/4 cup of heavy cream
1/2 cup tomato paste
Sugar to taste, if needed
2 T. of freshly grated parmesean cheese, optional
Preheat oven to 475. Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan. Brush generously with 3 T. of the olive oil and sprinkle with garlic, oregano, basil, and pepper. Roast tomatoes until their edges are charred, about 15 - 20 minutes. Scrape tomatoes, oil, and herbs from pan into a food processor. Process until not quite smooth (Leaving chunks and charred black specks)
In a saucepan cook onion in remaining 2 T. of olive oil until translucent. Whisk in tomato puree, broth, and wine. Then wisk tomato paste. Heat the cream and whisk into the tomato mixture. Taste and add sugar if necessary. Stir in optional Parmesan. Add salt and pepper to taste and bring soup to a simmer.
FRIDAY
Toasted Chicken and Brie Sandwiches
Carrot sticks or chips
Toasted Chicken and Brie Sandwiches (adapted from Cooking Light)
1 t. olive oil
2 C. halved cherry tomatoes (about 1 pound)
2 T. balsamic vinegar
1 T. chopped fresh thyme
1/4 t. kosher salt
1/8 t. black pepper
1/4 C. mayonnaise
1 T. whole-grain Dijon mustard
1 garlic clove, minced
1 loaf French bread, cut in half horizontally
3 oz. Brie cheese, sliced (mozzarella would be a GREAT substitute)
3 C. shredded cooked chicken breast (leftover from Tuesday)
2 t. extra-virgin olive oil
1 T. balsamic vinegar
1/8 t. salt
2 C. fresh spinach
Preheat oven to 400°.
Place tomatoes on a jelly roll pan. Toss with 1 t. of olive oil, 2 T. balsamic vinegar, thyme and salt and pepper. Roast in the oven for 15 minutes. Keep warm.
Reduce the oven to 350˚.
Combine mayonnaise, mustard, and garlic in a small bowl. Spread mayonnaise mixture evenly over top half of bread loaf. Spoon tomatoes evenly over bottom half of loaf. Arrange Brie over tomatoes; top with chicken. Put the loaf halves together and wrap the entire thing with foil. Place in the oven for 15-20 minutes.
Remove from the oven and pull the halves apart. Combine 2 t. oil, 1 T. vinegar, and 1/8 t. salt in a medium bowl, stirring with a whisk. Add spinach, tossing gently to coat. Top chicken with spinach mixture; replace top half of bread. Cut loaf into 6 pieces.
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 List
Produce
3 Lemons
Sprigs of Rosemary, Thyme, and oregano
Garlic
Baby carrots – GE has a 2 for $3 – do not have to buy both to get the special
Broccoli
Romaine lettuce – bags of salad GE special
Fresh spinach – GE special on bags of spinach
1 ½ lbs. of ripe tomatoes –plum preferred but any would do
1 lb cherry or grape tomatoes
Onion
Deli
Parmesan cheese
Loaf of French bread
3 oz. brie cheese
Spices/Oils/Vinegars/Condiments – GE special on certain McCormick spices
Olive oil
Balsamic Vinegar
Red wine vinegar
Salt and pepper
Honey – GE special
Dijon Mustard
Whole-grain Dijon mustard
Worcestershire Sauce
Hot sauce
Oregano
Basil
Chicken broth
Sugar
mayo
Canned Goods/Ethinic Foods/Dry Goods
Wild Rice
Can of Whole berry cranberry sauce
Soy sauce
Anchovy paste – optional
Tomato paste
Seafood/Meat Case/Butcher
2 Whole roasting Chickens – Giant Eagle and Costco – price is $.89/lb – try to get two of the same size – easier for cooking
1 ½ - 2 lb. skinless salmon fillets – GE special
Frozen Foods
Garlic toast
Dairy
Heavy cream
Bread
Croutons
Misc.
Red wine
Chips – GE special on Lays – B1G1 free!!!
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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