Hi Everyone!!!! And welcome to the new members of my Weekly Menu! Don’t forget to check out and join my blog – www.menusthatsave.blogspot.com – PLEASE join the blog! I am trying to set up advertising and market my weekly menu. I REALLY appreciate it!!!
I hope you enjoyed last week’s menu! I apologize for any pounds gained from the mac-and-cheese! I warned you it was the ooey-gooey-kind that your Grandma would make. And sooooo good! I have heard GREAT things about the Italian Beef Sandwiches as well! We had ours on Friday night and will be having leftovers today during the Steeler game. I think they might taste better today!
More easy-time-saving-money-saving meals planned for this week!!! A couple recipes submitted by some of my biggest fans!!! Thanks to Leslie M. and LAP for providing me with a few of their favorites! Leslie’s Chicken Normandy looks like a wonderful fall meal! LAP has given us one of her family favorites – Steak San Marco – tomatoes and beef slow cooked all day and then served over mashed potatoes! YUM!!!
We are also going to try two new recipes from my favorite recipe source – Southern Living!!! Thank you to all of the reps passing on my blog especially Jen B.!!! For you fish eaters out there we will have Fish Florentine. For the non-fish eaters (like myself because when I take a bite I begin to resemble a blow-fish due to my allergy) you could try this with chicken breasts. Another new one from Southern Living – Veggie Lo-Mein with a side of Edamame – steamed soy beans. Don’t knock it ‘til you try it. My kids actually enjoy eating these. Sprinkle with a little sea salt and they just might gobble them up. Just don’t eat the pod!!!! We buy the bag from Costco as well as the bag of frozen stir-fry veggies.
To end the week – well you know what this week is – we are going to have a Spooktacular Happy Hour on Friday night. Lots of spooky treats to kick off Halloween weekend!
Remember - save your receipts each week and at the end of the month tally your savings by using GE specials and coupons and pay yourself!!! Before long, you will have created a nice little slush fund for you and your family.
Don’t forget to check out all of the old coupon fliers that you should be saving - =) - and also the internet. Here are the sites again for those of you that are new: coupons.com and mygrocerydeals.com. When you sign up at coupons.com a nifty toolbar will appear and you will be able to pull down the tab and see which coupons you would like to print. So easy!!!!!
Here is this week’s menu:
Chicken Normandy - Courtesy of Leslie M.
4 Boneless Skinless Chicken Breasts
6 T. Flour
1 ½ t. Salt
½ t. Pepper (plus a bit of red pepper to taste)
3 T. Butter
1 T. Olive Oil
1 ½ Medium Onions, chopped
1 ½ t. Thyme
1 C. Dry White Wine
2 or 3 Apples (peeled and cut into slices)
1 ½ C. Light Cream
Combine flour with seasonings (except thyme) in a zip-lock bag and toss breasts to coat. Sauté in butter and olive oil for 3 minutes or more. Turn and repeat. Add wine, onions, and thyme; simmer uncovered 3-5 additional minutes. Add apples and simmer 3-5 minutes to soften fruit. Stir in cream just before serving. According to Leslie the sauce is great over the rice.
One bunch of asparagus, with the ends trimmed
1-2 T. of olive oil
Kosher salt and pepper, to taste
Toss the asparagus with all of the ingredients and lay flat on a jelly-roll pan. Place under the broiler for 5-8 minutes.
Fish Florentine – (adapted from Southern Living’s Ultimate Quick and Easy cookbook)
4 (6 oz.) cod fillets or other firm white fish
2 (12 oz.) pkgs. of frozen spinach soufflé, thawed
½ C. of crushed buttery crackers (Ritz or Club)
1/3 C. of parmesan cheese
Preheat oven to 400˚
Place fish in a lightly greased 9x13 baking dish. Top the fillets with the spinach soufflé. Combine the crushed crackers and the cheese. Sprinkle evenly over the spinach. Bake, uncovered, for 25 minutes or until the fish flakes easily with a fork.
****If using chicken: substitute 4 boneless, skinless chicken breasts. Pound the chicken prior to placing it in the baking dish. Follow the rest of the recipe above. Because you are pounding out the chicken the baking time should be the same. But don’t quote me on that. =)
Veggie Lo-Mein (adapted from Southern Living’s Ultimate Quick and Easy Cookbook)
½ a box of Vermicelli or Angel Hair Pasta
3 cups of fresh veggies (chopped broccoli, mushrooms, carrots, etc) OR 1 package of frozen stir-fry blend
1 t. of grated fresh ginger
Dash of red pepper flakes – base this on your family’s taste
1 t. of minced garlic
1 T. of canola oil
3 T. of soy sauce
1 T. of water
1 ½ t. sesame oil
Cook pasta according to package’s directions and set aside.
Meanwhile, heat the oil in a large skillet or wok. Add the garlic, ginger, and red pepper flakes and sauté for 2 minutes. Add the veggies and sauté for a few minutes – time will depend if you are using fresh or frozen veggies. Stir in soy sauce and water. Add pasta and toss. Remove from heat and add the sesame oil. Toss to coat and serve!
Steak San Marco
Roasted Garlic-Parmesan Mashed Potatoes
Steak San Marco (courtesy of LAP)
2 lbs. of chuck or round steak, cut into stew size pieces
1 envelope of Lipton Onion Soup mix
1 (16 oz.) can of peeled tomatoes
1 t. of oregano
2 T. of Olive oil
2 T. of red wine vinegar
Season with pepper and garlic powder
Put all of the ingredients in a crock-pot. Cook on low all day. Serve on top of mashed potatoes.
Roasted Garlic-Parmesan Mashed Potatoes (adapted from Southern Living)
1 garlic bulb
3 pounds potatoes, peeled and quartered
2 teaspoons salt, divided
1/4 cup whipping cream
1/4 cup Parmesan cheese
3 tablespoons butter or margarine
1/2 teaspoon pepper
Cut off pointed ends of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with oil. Fold foil to seal. Bake at 350° for 1 hour; cool to touch. Squeeze pulp from garlic cloves; set aside.
Bring potato, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; boil 20 to 25 minutes or until tender. Drain.
Mash potatoes; stir in garlic, remaining 1 teaspoon salt, whipping cream, and next 4 ingredients until smooth.
Spooktacular Happy Hour
Jack-O-Lantern Cheeseburger Pie
Worms in a bun
Witches fingers dipped in blood
Jack-O-Lantern Cheeseburger Pie (adapted from Southern Living)
1 pound ground beef
1 small onion, chopped
1 t. minced garlic
Salt and pepper to taste
¼ C. ketchup
1 t. Worcestershire sauce
1 (15-ounce) package refrigerated piecrusts
1 T. prepared mustard
3 C. shredded Monterey Jack cheese, divided
4 T. water
2 large eggs
Red, yellow and green liquid food coloring
Cook beef, onion, garlic, salt and pepper in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in ketchup and Worcestershire sauce; cool. Unfold 1 piecrust, and place on a lightly greased baking sheet. Spread mustard evenly over crust. Stir together meat mixture and 2 cups cheese; spoon onto center of crust, leaving a 2-inch border. Unfold remaining piecrust, and cut out a jack-o'-lantern face, reserving pastry cutouts to use as a stem. Place crust over meat mixture; crimp edges of crust, and fold under. Place stem on top of jack-o'-lantern face. Whisk together 2 tablespoons water, 1 egg, and 1 drop each of red and yellow food coloring; brush over crust except the stem. Whisk remaining water, egg, and a drop of green food coloring and brush over the stem. Bake at 425° for 20 minutes; remove from oven, and brush again with respective egg mixtures. Fill eyes, nose, and mouth with remaining 1 cup cheese. Bake 5 to 10 more minutes or until golden brown.
Worms in a Bun
Hot dog buns
Ketchup, mustard, relish, etc.
Bring a large pot of water to a boil. Slice hot dogs length-wise into 4 strips. Put the strips of hot dog into the boiling water for a few minutes. The hot dogs will curl up and look like creep crawly worms. Remove with tongs and place a pile of worms in a bun. If your kids like relish that is the slime and the ketchup is the blood. Mustard could be radio-active waste!
Witches Fingers dipped in Blood
The spooky version of French fries and ketchup – crinkle fries would be great. Serve them with ketchup on the tips to resemble fingernails.
If you have the time, peel a bunch of grapes – red or green – and place them in a bowl. Have your kids close their eyes before reaching into the bowl to grab some grapes – but don’t tell them they are grapes. It will feel like slimy eyeballs. Maybe throw a few fake eyeballs in the bowl for effect!
Serve with your favorite witches brew, some spooky Halloween tunes and enjoy the fright filled weekend!
And now for the shopping list. As always, double check your pantry, fridge and freezer to see if you already have any of the items listed below. This will reduce your spending and create less waste!
Asparagus – GE special $2.99/lb.
Broccoli, mushrooms, carrots – if using fresh veggies for Lo Mein – GE special
2 medium onions – GE special on sweet onions
1 small onion – GE special on sweet onions
2-3 apples – your choice – GE special $.99/lb.
2 Garlic bulbs – or 1 bulb and additional minced
Salad – GE B1G1 free
Salt and pepper
Red pepper flakes
Red wine vinegar
Red, yellow, and green food coloring
Canned Goods/Ethinic Foods/Dry Goods
Lipton onion soup mix
Buttery crackers – Ritz or Club
Angel Hair or Vermicelli Pasta – GE special on Barilla 10 for $10 – do not need to buy all 10
16 oz. can of peeled tomatoes – GE special on Red Pack
Seafood/Meat Case/ Butcher
Boneless, skinless chicken breasts
4 cod fillets – GE special
2 lbs. of round or chuck steak – GE special on Round steak
1 lb. of ground beef
Hot dogs – GE special on Nathan’s
2 pkgs. of spinach soufflé
Pkg. of Stir-fry blend veggies – if not using fresh
French fries – ones that resemble witches fingers
15-oz. pkg. of refrigerated piecrusts
3 C. of Monterey jack cheese
Eggs – GE special $.98
Hot dog buns
Dry, white wine
Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings!
Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you!
I hope you all enjoy your week, the recipes and the savings!