Sunday, September 27, 2009

Weekly Menu Sept. 28

Hi Everyone!!!! And welcome to the new members of my Weekly Menu!

Well – I got a response (and a few of you as well) from Giant Eagle in regard to the difference in chicken prices. It seems that a “Roasting” chicken is considered to be between 5-7 lbs. and a “Fryer” is the 3-4 lb. birds. The “Roasting” chickens were the birds on special last week. The “Fryer” birds were not included in the special – but I still couldn’t find any under the $.89 sign! I guess we learn something new everyday. I thought a whole chicken was just a whole chicken – I think I mentioned this before but I am not a professionally trained chef. :)

Now for this week’s menu! Salmon is on special this week and Heather D. submitted a recipe that looks so easy and delicious I couldn’t wait for you all to try it. It is adapted from Emeril –so you know it is going to be good! Eggplant is in season right now and I just received a fabulous one from my CSA. Let’s try Eggplant Parmesan. Sauce and pasta are on special which will round out the meal. Also – someone requested the recipe for Balsamic Chicken. This is a recipe that was given to me by one of my college roommates years ago – the only thing I changed KT was that I add a bit of garlic. Everyone loves this recipe!!! Asparagus and red skin potatoes are on special which will be our sides.

We will end the week by reinventing our leftovers into restaurant style salads – or sandwiches if you prefer. And how about a little siesta on Friday night for Happy Hour with super tasty, super easy black bean soup, cheesy quesadillas and chips and salsa. Fire up the blenders for a cold frozen margarita and let the weekend begin!

END OF THE MONTH REMINDER: Remember - save your receipts each week and at the end of the month tally your savings by using GE specials and coupons and pay yourself!!! Before long, you will have created a nice little slush fund for you and your family.

Don’t forget to check out all of the old coupon fliers that you should be saving -:) - and also the internet. Here are the sites again for those of you that are new: 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:


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.


Eggplant Parmesan
Angel Hair pasta

Eggplant Parmesan

1-2 eggplant, peeled and sliced
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.


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!!!


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
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.


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!


Spinach – GE special on bagged spinach
Greens for salad – GE special on bagged salad
Asparagus – GE special
New Potatoes – red skin potatoes – GE special
2 lemons
Red onion
2 Eggplant
Strawberries – GE special
Pears – GE special
Almonds, walnuts
Dried Cranberries
Green onions

Parmesan cheese
Crumbled Blue Cheese
Crusty bread for salads or rolls for sandwiches

Sea salt
Olive oil
Balsamic Vinegar
Balsamic Vinaigrette or Poppy Seed Dressing
Worcestire Sauce
1 can of beef broth

Canned Goods/Ethinic Foods/Dry Goods
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

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

Eggs – GE special on GE large - $.88/doz
Mozzarella cheese
Sour cream
Mexican blend cheese –Monterey Jack/Cheddar blend – GE special on Sargento

Italian seasoned breadcrumbs

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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