Sunday, October 11, 2009

Weekly Menu Oct. 12

Hi Everyone!!!! And welcome to the new members of my Weekly Menu! Don’t forget to check out and join my blog –

I hope everyone is enjoying this beautiful fall weather!!! Wasn’t sure how the weekend was going to turn out as it started out very cold, wet and windy. But today is gorgeous!!!! I hope you enjoyed last week’s menu. We had our appetizers last night and they were a HUGE hit. I ended up using the Tostitos Scoops Chips and filled them with the beef and shredded cheddar and then topped each one with a jalapeno. YUM!!!!

To go with all of this beautiful fall weather we are going to kick off the week with a fan favorite – Harvest Blend Pork Chops!!! We are also going to serve up a black bean and corn chili that will be great to eat before or after Friday night football. Not to mention the leftovers will be perfect for all of the college and pro games on the weekend! We are also going to have a family favorite – Mediterranean Pasta. This is really good and the leftovers are fabulous!

Do you ever find yourself needing to feed the kids in the car between activities during the week? At least once a week, our activities are such that we need to have a meal in the car on the go. I have included a great recipe for chicken nuggets. We tried these last week and they were perfect. I packaged them in brown paper lunch bags and the kids loved them!

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:


Harvest Blend Pork Chops
Sugar Snap Peas

Harvest Blend Pork Chops

4 Boneless pork chops 1/2 inch thick
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Canola Oil
1/2 Medium onion chopped
1 cup Chicken broth
1 - 7 oz. Pkg of dried mixed fruit (Harvest Blend – a combination of dried fruit with cherries and apples – if you cannot find this particular blend substitute to your liking)

Sprinkle both sides of the pork chops with salt and pepper. Heat the oil in a large skillet and cook the pork chops over medium-high heat until lightly browned on each side. Remove from pan and set aside.

Add onion to the pan and cook for about a minute stirring constantly. Add broth and fruit to the skillet. Cook 1 minute and stir to loosen the browned bits from the skillet. Return the pork to the skillet and cook until the broth has evaporated.


Broiled Tilapia Parmesan
Steamed Broccoli

Broiled Tilapia Parmesan (adapted from allrecipes – over 3,000 comments with 4 ½ stars)

½ C. parmesan
¼ C. butter, softened
3 T. mayo
Juice of 1 lemon
¼ t. of dried basil
¼ t. pepper
1/8 t. onion powder
1/8 t. of celery salt
2 lbs. of tilapia fillets

Preheat broiler and grease a broiling pan.

In a small bowl, combine parmesan, butter, mayo and lemon juice. Season with basil, pepper, onion powder, and celery salt. Set aside.

Arrange fish on the pan. Broil a few inches from the heat for 2-3 minutes. Flip the fillets over and broil for a couple of more minutes. Remove the fillets and cover them with the parmesan mixture on the top side. Broil for 2 more minutes or until the topping is browned and the fish flakes easily.


Mediterranean Pasta
Tossed Salad

Mediterranean Pasta (adapted from Tyler Florence)

3 T. olive oil
1 lb. boneless, skinless chicken breasts or tenders, cut into slices
1 small jar (8.5 oz.) of sun-dried tomatoes, sliced (about 1 cup)
2 T. of minced garlic
1/3 cup of fresh basil (2-3 T. of dried basil)
1 can (8.5 oz.) of artichoke hearts in water, quartered and drained (about 1 cup)
½ C. of kalamata olives, pitted
8 oz. feta cheese, crumbled
½ cup of heavy cream
3 t. dried oregano
Salt and pepper to taste
1 lb. of penne pasta

Cook pasta according to directions.

Meanwhile, heat oil in a large skillet. Brown chicken strips until done – about 3 minutes per side. Add sun-dried tomatoes and garlic to skillet. Sauté for 2 minutes. Add the basil, artichokes, olives and feta to the skillet. Sauté 1 minute then stir in the cream. Combine the sauce and the cooked pasta. Season with oregano, salt and pepper.


Leftovers or Baked Chicken Nuggets “dinner on the go”

Baked chicken nuggets

3 boneless, skinless chicken breasts, cut into 1 ½ inch pieces
1 C. of Italian seasoned bread crumbs
½ C. of parmesan cheese
1 t. of salt
1 t. dried thyme
1 T. dried basil
½ C. of butter, melted

Preheat oven to 400˚

In a shallow dish, combine all of the dried ingredients. Put melted butter in a dish for dipping. Dip the chicken in the melted butter and then dredge in the breadcrumbs.

Place coated chicken on a lightly greased cookie sheet OR try putting it on a lightly greased oven safe cooling rack on top of a cookie sheet. Bake for 20 minutes. Remove from baking sheet and place on a paper towel. Pop into brown paper lunch bags for a dinner on the go. Serve with ketchup for the kids and BBQ or marinara for the adults. Bring carrot sticks and apples.


Black Bean and Corn Chili
Chips and Salsa

Black Bean and Corn Chili

2 cans of black beans (15 oz.)
1 can of crushed tomatoes (14.5 oz.)
1 can of diced tomatoes with green chilies (14.5 oz.)
1 can of chicken broth (14.5 oz.)
2 cans diced green chilies (4 oz.)
1 box of frozen corn
4 green onions, sliced
3 T. chili powder
2 t. cumin
1 t. minced garlic

Place everything in a crock-pot and cook on low for 8 hours. What could be easier to end the week! If this is too thick, add some chicken broth.

Serve on top of rice.

Toppings: Cheddar cheese, sour cream or crushed tortilla chips

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!


7 oz. pkg. of mixed dried fruit – Harvest Blend – combo of dried cherries, cranberries, golden raisins
Tossed salad
Sun-dried tomatoes – 8.5 oz. jar
Fresh basil
Green onions

Kalamata olives – ½ C.
Feta cheese

Salt and pepper
Canola oil
Olive oil
2 cans of Chicken broth
Chili powder
Onion pwder
Celery salt
BBQ sauce – for dipping

Canned Goods/Ethinic Foods/Dry Goods
Artichoke hearts – 8.5 oz. can, quartered
Penne pasta
2 cans of black beans
1 can of crushed tomatoes – 14.5 oz.
1 can of diced tomatoes with green chilies – 14.5 oz.
2 cans of diced green chilies – 4 oz.

Seafood/Meat Case/ Butcher
Boneless pork chops – GE special
2 lbs. of tilapia
Boneless, skinless chicken breasts or tenders – GE special on breasts – need at least 6 breasts

Frozen Foods
Sugar snap peas
Box of corn

Heavy cream
Cheddar cheese
Sour cream

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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