Hi Everyone!!!! And welcome to the new members of my Weekly Menu!
I hope you all had a wonderful Thanksgiving and enjoyed lots of great food and time with friends and family. Can you believe the holidays are just a few weeks away??? Want an easy way to shop for all of the women in your life? Check out this fabulous website - http://site.mawebcenters.com/cfajewelrydesign/index.html - This is a dear friend of mine and she is hosting an open house in her home on Friday December 4 from 9 am to 9 pm. Her home is located in Mt. Lebanon and I can give you directions. Just drop me a line. She also takes orders at her website. I have many pieces – too embarrassed to tell you how many. This isn’t your ordinary-cookie-cutter-type of jewelry. These pieces are unique and made with love and laughter. I know you would find the perfect piece for those on your list . . . including yourself!
And after you have shopped you will need to eat! This week we are having one of the “hall-of-fame” recipes. All it means is that I hear nothing but rave reviews for how easy and tasty the recipe is. Many of you tell me that you have made this many times throughout the year. Boneless Chuck Shoulder Roast is on special this week (and you may have taken advantage of this the last time it was on special) so we will be having Beef and Noodles. It is simple, tasty, and affordable and comfort food at its best! I hope enjoy!!!!
Large EZ Peel shrimp is on special this week and we will be having Shrimp Scampi where you bake it in the oven – so easy!! Tilapia is also on special. We are going to use a recipe submitted by Meghan Leslie – Thanks Meghan!!! We are also going to try a recipe submitted from Ellen G. – a non-traditional take on tacos – Bean tacos! Thanks Ellen! And of course we will reinvent our leftovers and continue the siesta into Friday by having Mexican Pizza or Nachos – your choice!
***END OF 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
Easy Baked Fish
Rice
Steamed Broccoli
Easy Baked Fish – courtesy of Meghan L.
1 lb. white fish fillets
1/4 cup miracle whip or mayonnaise
1 T. Dijon mustard (miracle whip is sweeter than mayo so if using mayonnaise, honey mustard is also good)
Ground pepper, garlic powder, parmesan or romano cheese, breadcrumbs
1-2 T. melted butter
Place the fish in a greased oven proof dish or cookie sheet.
Blend the miracle whip (mayo) and mustard together and spread evenly over the fish. Lightly and evenly sprinkle fillets with ground pepper, garlic powder, parmesan cheese and breadcrumbs. Drizzle melted butter over the top of the fillets.
Bake at 400-425 about 8 minutes, or until flakey
Meghan’s Tip – “I use tilapia, buying the bags of individually portioned fillets when they're on sale and then just defrosting the number of fillets I need for the evening - I love this because the tilapia is so thin that it defrosts in the sink in 10 minutes even if I forgot to get them out of the freezer before I went to work!”
TUESDAY
Beef & Noodles
Green beans
Beef & Noodles
1 chuck roast (normal size packaged roast – I never look at the weight but I would guess anywhere from 3-4 lbs.)
1 envelope of Lipton Onion Soup Mix
1 large jar of Heinz Savory Beef Gravy or 2 smaller jars
1 pkg. of Amish Style noodles (these are so good – they are found in the pasta section and closest thing to homemade) or Egg Noodles
Place roast in crock-pot and cover with the entire packet of onion soup mix. Cook on low all day until the beef is falling apart. Shred the beef in the crock-pot and add the gravy. Turn to HIGH and heat through. Meanwhile, cook the pasta. Combine cooked pasta with the shredded beef and gravy and serve.
WEDNESDAY
Shrimp Scampi Bake
Salad
Crusty Bread or Linguine
Shrimp Scampi Bake
1 cup of butter
2 T. Dijon mustard
Juice of one lemon
2 T. of chopped garlic
1 T. of chopped fresh parsley
2 pounds of large raw shrimp, shelled and deveined with tails attached
2/3 cup of Panko (Japanese breadcrumbs)
2 T. of Parmesan cheese
Preheat oven to 450˚.
In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic and parsley. Once the butter has completely melted, remove the pan from the heat. Arrange the shrimp in a shallow baking dish. Pour the butter mixture over the shrimp. Sprinkle the Panko and parmesan cheese over the shrimp. Bake in the oven for about 10 minutes or until the shrimp are pink and opaque.
To serve, pour over pasta or eat it alone with crusty bread to soak up some of the sauce!
THURSDAY
Taco Night
Traditional tacos
OR
Bean Tacos
Bean Tacos – courtesy of Ellen G.
1 teaspoon Olive oil
1 cup Onion chopped
1/2 cup Red bell pepper diced
1/2 cup Green bell pepper diced
1 tablespoon Chili powder
2 teaspoons Dried oregano
1 teaspoon Ground cumin
1 clove Garlic minced
1 can (14.5 oz) Chickpeas rinsed and drained
1 can (14.5 oz) Black beans rinsed and drained
1 can (8 oz) Tomato sauce
12 Taco shells
3/4 cup Lettuce shredded
3/4 cup Tomato diced
1/2 cup Cheddar shredded
1/2 cup Salsa
Plain Yogurt or Sour Cream
Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion and next 6 ingredients (onion through garlic), and sauté 2 minutes. Add chickpeas, beans, and tomato sauce. Bring to a boil; reduce heat, and simmer 20 minutes or until thick.
Prepare taco shells according to package directions. Spoon 1/4 cup bean mixture into each taco shell. Top each with lettuce, cheese, salsa and plain yogurt (or sour cream).
Ellen’s Tip – “If you buy large enough peppers, you can get two cups of diced peppers. Use 1 cup for this recipe and freeze the other cup for the next time you make this recipe. Do the same with the onion and this meal will come together really quickly the next time!”
FRIDAY
Mexican Pizza or Nachos
Mexican Pizza
Leftovers from Taco Night
Pizza crust – store bought or homemade
Cheddar cheese
Sliced black olives
Sliced jalapenos
Sour Cream
Salsa
Spread leftovers and desired toppings over a pizza shell. Cover with cheese and bake in a 400˚ oven for 10 minutes or until the crust is crisp and the cheese has melted. Remove from the oven and serve with sour cream and salsa.
Nachos
Tortilla chips
Leftovers from taco night
Cheddar cheese
Sliced black olives
Sliced jalapenos
Sour Cream
Salsa
Place the tortilla chips on a baking sheet. Top with the leftovers and cheddar cheese. Bake in oven at 400˚ until the cheese has melted. Remove from the oven. Add the desired toppings 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
Broccoli
Lemon
Garlic
Parsley
Salad – GE special
Onion
Red pepper
Green pepper
Lettuce
Tomato
Deli
Parmesan Cheese
Crusty bread
Spices/Oils/Vinegars/Condiments
Miracle Whip or Mayo
Dijon Mustard
Pepper
Garlic powder
Olive oil
Chili powder
Oregano
Cumin
Canned Goods/Ethinic Foods/Dry Goods
Rice – white or brown
Lipton Onion soup Mix
Large jar of Heinz Savory Beef Gravy – or 2 smaller jars – GE special on GE brand
1 pkg. of egg noodles or homemade Amish noodles
Panko breadcrumbs – might also find these in the bread aisle
Linguine
Taco seasoning – if doing traditional tacos
14.5 oz. can of chickpeas
14.5 oz. can of black beans
9 oz. can of tomato sauce
12 taco shells – GE special
Salsa – GE special
Pizza crust – Boboli
Sliced black olives
Sliced jalapenos
Seafood/Meat Case/ Butcher
1 lb. of tilapia filets – GE special
2 lbs. of large, deveined shrimp – GE special
Ground beef – if doing traditional tacos – GE special
Chuck Roast – GE special B1G1 Free
Frozen Foods
Green beans
Dairy
Butter
Cheddar cheese – GE special
Sour cream – GE special
Bread
Plain 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!
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, November 29, 2009
Sunday, November 22, 2009
Weekly Menu Nov. 23
HAPPY THANKSGIVING!!!
Hi Everyone!!!! And welcome to the new members of my Weekly Menu!
I hope you enjoyed last week’s menu. We LOVED the pork roast – super easy and tasty!!! And the sandwiches with the onions and horseradish sauce were amazing!!! My hubby, who sticks his nose up at fruit, gave the melon salad a 9 out of 10. That meal would be perfect for breakfast, lunch or dinner!!! Very tasty and very affordable! I heard the salmon was amazing but as most of you know I cannot eat it due to an allergy so I will take your word for it!
This week we are going to keep it simple. We are going to make a big batch of meatballs on Monday for a little spaghetti and meatballs and then reuse our leftovers and whip up meatball hoagies on Wednesday night. The perfect meal for the night before Thanksgiving! Quick, easy and something the whole family will enjoy! Tuesday we will opt for something light – veggie stir-fry. And then on Friday we will reinvent our leftover turkey and whip up a big pot of turkey chili. Make it early in the day and let it sit on the stove. People will be in and out all day and the flavors will be totally different than the day before. It will also pair nicely with a leftover turkey sandwich!
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.
I know I mentioned this last week but have you seen the magazine All*You??? If you haven’t I recommend checking it out. This mag is filled with TONS of coupons!!!! I ordered mine through a Southern Living party. Do you need to find a Southern Living rep???? Check out my friend and biggest fan’s website – www.southernlivingathome.com/jen - you can order the magazine, Southern Living at Home merchandise and check out all of her wonderful decorating ideas! THANKS JEN!!!
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
Spaghetti and Meatballs
Salad
Garlic Toast
Spaghetti and Meatballs (Double Duty Meal)
Most everyone has their own favorite way of doing meatballs and their favorite sauce but I will include mine just in case.
I use a meatloaf mix (prepackaged in the meat case at GE – it is ground beef, pork and veal) and add one egg for every pound of meat. I then add chopped fresh garlic, Italian style breadcrumbs, and a little parmesan cheese. Roll into balls and either cook in the oven on a baking sheet at 350˚ until browned, pan fry them, or, my favorite way of doing it, is to place them raw in a large pot full of your favorite sauce, bring to a boil (careful not to scorch) and then let simmer for a few hours. I apologize for the lack of precise measurements but I just eyeball everything.
Please consider doubling the batch – once you start rolling and your hands are all gooey – why stop? You can freeze extras for a future meal!!!
TUESDAY
Veggie Stir Fry
Steamed rice – white or brown – consider doubling this so that leftovers can be used with the Taco Soup
Veggie Stir Fry
2 T. of Canola Oil, divided
1 t. of fresh ginger
2 t. minced garlic
¼ t. of crushed red pepper – more if you like it HOT
2 cups of fresh broccoli florets
1 cup of sliced carrots
8 oz. of sliced mushrooms
1 small can of sliced water chestnuts
1 can of mini corn
1 small can of bamboo shoots
2 t. of water
½ cup of chicken broth
2 T. of rice wine vinegar
2 T. soy sauce
2 T. Hoisin sauce
1 t. of cornstarch
Heat oil in a large skillet or Wok over medium-high heat. Add garlic and red pepper flakes. Add veggies and ginger to pan and sauté for a few minutes. Add the water, cover and cook for about 2 minutes. Remove veggies and set aside.
Meanwhile, whisk together the remaining ingredients and add to the pan, stirring constantly until the mixture thickens. Return the veggies to the pan and toss so that everything is evenly coated.
WEDNESDAY
Meatball Hoagies
Chips
Carrots and dip
Meatball Hoagie (Double Duty from Monday)
Meatballs
Sliced provolone cheese
1 pkg. of hoagie rolls
Re-heat meatballs in micro. To assemble, open hoagie roll and place cheese slices inside. Top with meatballs and sauce (you can cut them in halve – easier for the little ones to eat) and additional cheese if you like. Place in the oven at 350˚ until the rolls are toasty and golden brown and the cheese has melted.
THURSDAY
Happy Thanksgiving!!!
FRIDAY
Turkey Taco Soup (I normally make this with Chicken)
Steamed Rice (optional)
Tortilla Chips
Turkey Taco Soup
½ cup diced onions
½ cup diced green peppers
1 T. minced garlic
Vegetable Oil
2-3 cups of leftover cubed turkey
15-oz. Can of corn, drained
15 oz. Can of hominy, drained
15 oz. Can of black beans, partially drained
8 oz. Can of tomato paste
8 oz. Salsa (medium)
1 package of taco seasoning
2 - 14 oz. Cans of chicken broth
In a large pot, sauté onions, peppers, and garlic in vegetable oil until slightly soft. Add remaining ingredients and heat to a boil. Turn down heat and simmer for about 45 minutes. You could also put all of the ingredients into a crock-pot and cook on low all day.
Serve over rice or with tortilla chips. Add cheese, sour cream, and sliced green onions on top if desired.
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 salad
Garlic
Ginger
Broccoli
Carrots
Mushrooms – GE special
Onion
Green pepper
Green onions
Deli
Parmesan cheese
Hoagie Rolls
Spices/Oils/Vinegars/Condiments
Canola oil
Red pepper flakes
Chicken broth
Cornstarch
Canned Goods/Ethinic Foods/Dry Goods
Spaghetti – GE special on GE brand
Spaghetti sauce- GE special on GE brand
Bamboo shoots
Water chestnuts
Baby corn
Rice vinegar
Soy sauce
Hoisin Sauce
Rice – white or brown
15 oz. can of corn
15 oz. can of hominy
15 oz. can of black beans
8 oz. can of tomato paste
8 oz. salsa
1 pkg. of taco seasoning
2 – 14 oz. cans of chicken broth – GE special
Seafood/Meat Case/ Butcher
Meatloaf Mix – ground beef, veal and pork
Frozen Foods
Garlic toast – GE special
Dairy
Eggs
Sliced provolone cheese
Sour cream – GE special on Breakstone’s
Shredded cheddar cheese – GE special on Kraft
Ranch Dip – GE special on Heluva Good
Bread
Italian Seasoned breadcrumbs
Misc.
Potato chips – GE special
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! =)
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. We LOVED the pork roast – super easy and tasty!!! And the sandwiches with the onions and horseradish sauce were amazing!!! My hubby, who sticks his nose up at fruit, gave the melon salad a 9 out of 10. That meal would be perfect for breakfast, lunch or dinner!!! Very tasty and very affordable! I heard the salmon was amazing but as most of you know I cannot eat it due to an allergy so I will take your word for it!
This week we are going to keep it simple. We are going to make a big batch of meatballs on Monday for a little spaghetti and meatballs and then reuse our leftovers and whip up meatball hoagies on Wednesday night. The perfect meal for the night before Thanksgiving! Quick, easy and something the whole family will enjoy! Tuesday we will opt for something light – veggie stir-fry. And then on Friday we will reinvent our leftover turkey and whip up a big pot of turkey chili. Make it early in the day and let it sit on the stove. People will be in and out all day and the flavors will be totally different than the day before. It will also pair nicely with a leftover turkey sandwich!
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.
I know I mentioned this last week but have you seen the magazine All*You??? If you haven’t I recommend checking it out. This mag is filled with TONS of coupons!!!! I ordered mine through a Southern Living party. Do you need to find a Southern Living rep???? Check out my friend and biggest fan’s website – www.southernlivingathome.com/jen - you can order the magazine, Southern Living at Home merchandise and check out all of her wonderful decorating ideas! THANKS JEN!!!
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
Spaghetti and Meatballs
Salad
Garlic Toast
Spaghetti and Meatballs (Double Duty Meal)
Most everyone has their own favorite way of doing meatballs and their favorite sauce but I will include mine just in case.
I use a meatloaf mix (prepackaged in the meat case at GE – it is ground beef, pork and veal) and add one egg for every pound of meat. I then add chopped fresh garlic, Italian style breadcrumbs, and a little parmesan cheese. Roll into balls and either cook in the oven on a baking sheet at 350˚ until browned, pan fry them, or, my favorite way of doing it, is to place them raw in a large pot full of your favorite sauce, bring to a boil (careful not to scorch) and then let simmer for a few hours. I apologize for the lack of precise measurements but I just eyeball everything.
Please consider doubling the batch – once you start rolling and your hands are all gooey – why stop? You can freeze extras for a future meal!!!
TUESDAY
Veggie Stir Fry
Steamed rice – white or brown – consider doubling this so that leftovers can be used with the Taco Soup
Veggie Stir Fry
2 T. of Canola Oil, divided
1 t. of fresh ginger
2 t. minced garlic
¼ t. of crushed red pepper – more if you like it HOT
2 cups of fresh broccoli florets
1 cup of sliced carrots
8 oz. of sliced mushrooms
1 small can of sliced water chestnuts
1 can of mini corn
1 small can of bamboo shoots
2 t. of water
½ cup of chicken broth
2 T. of rice wine vinegar
2 T. soy sauce
2 T. Hoisin sauce
1 t. of cornstarch
Heat oil in a large skillet or Wok over medium-high heat. Add garlic and red pepper flakes. Add veggies and ginger to pan and sauté for a few minutes. Add the water, cover and cook for about 2 minutes. Remove veggies and set aside.
Meanwhile, whisk together the remaining ingredients and add to the pan, stirring constantly until the mixture thickens. Return the veggies to the pan and toss so that everything is evenly coated.
WEDNESDAY
Meatball Hoagies
Chips
Carrots and dip
Meatball Hoagie (Double Duty from Monday)
Meatballs
Sliced provolone cheese
1 pkg. of hoagie rolls
Re-heat meatballs in micro. To assemble, open hoagie roll and place cheese slices inside. Top with meatballs and sauce (you can cut them in halve – easier for the little ones to eat) and additional cheese if you like. Place in the oven at 350˚ until the rolls are toasty and golden brown and the cheese has melted.
THURSDAY
Happy Thanksgiving!!!
FRIDAY
Turkey Taco Soup (I normally make this with Chicken)
Steamed Rice (optional)
Tortilla Chips
Turkey Taco Soup
½ cup diced onions
½ cup diced green peppers
1 T. minced garlic
Vegetable Oil
2-3 cups of leftover cubed turkey
15-oz. Can of corn, drained
15 oz. Can of hominy, drained
15 oz. Can of black beans, partially drained
8 oz. Can of tomato paste
8 oz. Salsa (medium)
1 package of taco seasoning
2 - 14 oz. Cans of chicken broth
In a large pot, sauté onions, peppers, and garlic in vegetable oil until slightly soft. Add remaining ingredients and heat to a boil. Turn down heat and simmer for about 45 minutes. You could also put all of the ingredients into a crock-pot and cook on low all day.
Serve over rice or with tortilla chips. Add cheese, sour cream, and sliced green onions on top if desired.
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 salad
Garlic
Ginger
Broccoli
Carrots
Mushrooms – GE special
Onion
Green pepper
Green onions
Deli
Parmesan cheese
Hoagie Rolls
Spices/Oils/Vinegars/Condiments
Canola oil
Red pepper flakes
Chicken broth
Cornstarch
Canned Goods/Ethinic Foods/Dry Goods
Spaghetti – GE special on GE brand
Spaghetti sauce- GE special on GE brand
Bamboo shoots
Water chestnuts
Baby corn
Rice vinegar
Soy sauce
Hoisin Sauce
Rice – white or brown
15 oz. can of corn
15 oz. can of hominy
15 oz. can of black beans
8 oz. can of tomato paste
8 oz. salsa
1 pkg. of taco seasoning
2 – 14 oz. cans of chicken broth – GE special
Seafood/Meat Case/ Butcher
Meatloaf Mix – ground beef, veal and pork
Frozen Foods
Garlic toast – GE special
Dairy
Eggs
Sliced provolone cheese
Sour cream – GE special on Breakstone’s
Shredded cheddar cheese – GE special on Kraft
Ranch Dip – GE special on Heluva Good
Bread
Italian Seasoned breadcrumbs
Misc.
Potato chips – GE special
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! =)
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, November 15, 2009
Weekly Menu Nov. 16
Hi Everyone!!!! And welcome to the new members of my Weekly Menu! PLEASE join the blog! I am trying to set up advertising and market my weekly menu. I REALLY appreciate it!!!
My apologies for not getting a menu together last week – I was kissed by a pig. I was down for several days and couldn’t get myself to my computer. But I am back and ready to go!!!
I would like to send a big THANK YOU to Elizabeth R. for the amazing Beef Stroganoff!!! My husband LOVED it!!! And my kids had seconds and even thirds!!! THANKS!!!! Please pass on your favorites so we can try them!!!
OK – this week, the special worth mentioning is Giant Eagle’s special on the whole boneless center cut pork loin at $1.67/lb. I am not sure I have ever seen the price this low!!! The butcher will also cut it to order for you. I had mine cut into 3 lb. roast and then several ½” pork chops and a few 1” pork chops – I want to try a stuffed pork chop and they need to be a little thicker – hint hint!
I hope you enjoy this week’s menu. Some tasty, time-saving-money-saving recipes to help you and your family!
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.
Speaking of savings - ‘Tis the season for coupons! If you have been saving you are going to love the latest coupon sections! Be sure to check them out before you do your holiday meal shopping. Oh and one more thing about coupons – have you seen the magazine All*You??? If you haven’t I recommend checking it out. I just received my first issue and there are TONS of coupons!!!! And it looks like some pretty great recipes. In fact we are trying one this week – broccoli and feta frittata. I ordered mine through a Southern Living party. Do you need to find a Southern Living rep???? Check out my friend and biggest fan’s website – www.southernlivingathome.com/jen - you can order the magazine, Southern Living at Home merchandise and check out all of her wonderful decorating ideas! THANKS JEN!!!
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
Roast Pork
Baked potatoes
Green Beans
Roast Pork (adapted from Cooking Light – this is a Double Duty meal – maybe triple)
1/2 cup apricot preserves
1 t. kosher salt
1 t. dried oregano
1 t. of thyme
3/4 t. garlic powder
1/2 t. freshly ground black pepper
1 (3-pound) boneless pork loin, trimmed
Cooking spray
Preheat oven to 425°.
Combine salt, oregano, thyme, garlic powder, and pepper; rub evenly over pork. Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan that has been covered with foil (easy clean-up – trust me, you will want to follow this step! =) . Bake at 425° for 30 minutes.
Meanwhile, heat the apricot preserves in the microwave. Brush half of the preserves evenly over pork. Bake an additional 10 minutes. Brush remaining preserves evenly over pork. Bake an additional 10 minutes or until thermometer registers 155° (slightly pink). Let stand 10 minutes before slicing.
***Lunch and leftover ideas *** Be sure to save leftovers for Friday’s Sandwich night but you will probably have enough to pork leftover to put into a wrap or salad for lunch!
TUESDAY
Grilled Salmon with a Mustard-Molasses Glaze
Wild rice
Sautéed Spinach
Grilled Salmon with a Mustard-Molasses Glaze (adapted from Southern Living)
½ cup of coarse-grain mustard
1/3 cup of molasses
¼ cup of red-wine vinegar
6 (4-5 oz.) salmon fillets
Salt and pepper
Whisk the first three ingredients together. Sprinkle the fillets with salt and pepper. Brush the fillets with half of the mustard mixture.
Grill fillets for 4-5 minutes per side or place under the broiler for about the same time until the fish begins to flake. Remove from the grill or broiler and baste with remaining glaze.
***leftover/lunch idea*** Throw the leftover salmon on top of field greens drizzled with vinaigrette and serve sliced pears on the side.
Sautéed Spinach
1-2 bags of fresh spinach (amount depends on how many Popeyes you have in your house)
1-2 T. of olive oil
1-2 t. of minced garlic
Salt and pepper to taste
Heat oil and garlic in a large skillet. Add the spinach and sauté until it has wilted. Season with salt and pepper.
WEDNESDAY
Broccoli and Feta Frittata
Melon Salad
Broccoli and Feta Frittata (adapted from All*You)
1 T. of butter
½ of an onion, finely chopped
1 t. of minced garlic
2 cups of chopped broccoli florets – frozen will speed things up
Salt and pepper
6 large eggs
½ cup of milk
3 oz. crumbled feta (may substitute cheddar if your kiddos do not like feta)
In an 8-inch ovenproof, non-stick skillet, melt butter. Add the onion and garlic and cook until they are soft – about 4 -5 minutes. Add broccoli (if using frozen be sure it is thawed prior to adding to the skillet) and season with salt and pepper. Cook until the broccoli is just tender.
Preheat broiler to high. In a medium bowl whisk together the eggs and milk. Season with salt and pepper. Pour the egg mixture over the onions and broccoli and stir until combined. Sprinkle the crumbled feta on top. DO NOT STIR – and cook until the eggs are set on the bottom and beginning to set on top. This should take about 5 minutes. Transfer the pan to the oven and broil until the eggs are set and beginning to brown. To serve cut into wedges and serve hot or at room temperature.
Melon Salad
4 cups of cubed melon – this could be watermelon, honeydew or cantaloupe or a combo
½ of a red onion, thinly sliced
Fresh jalapeno – seeded and finely chopped
Juice of two limes
2 T. of honey
Slat and pepper
Fresh mint leaves
Place the melon, onion and jalapeno in a large bowl. Combine the lime juice and honey together and pour over the melon. Season with salt and pepper and add chopped fresh mint. Toss to combine.
***leftovers*** be sure to warm any leftovers the next day for a quick healthy breakfast to get your day started!
THURSDAY
Chicken Tortilla Soup – GREAT make ahead meal
Cheese Quesadillas
Chicken Tortilla Soup (adapted from Emeril)
2 T. of oil
1 lb. of boneless, skinless chicken breast cut into 1 inch strips
1 (15 oz.) can of petite diced tomatoes
1 cup of diced onion
2 jalapeno peppers, chopped
2 T. of chopped garlic
Salt and pepper
1 T. cumin
1 T. of coriander
1 T. chili powder
½ cup of chopped cilantro
64 oz. of chicken broth
4 corn tortillas, 2 fried in oil whole and 2 cut into ¼ inch strips and fried
In large stockpot heat oil. Then add chicken. Let cook, stirring occasionally until brown, about 3 minutes. Meanwhile, in a large bowl, combine tomatoes, onions, jalapeno peppers and garlic. Stir in tomato mixture to stockpot when chicken is browned. Season with salt and pepper and let cook another 3 to 4 minutes. Then add cumin, coriander, chili powder and cilantro. Add stock and bring to a boil and break the two whole tortillas in to pieces and place in the stockpot. This will thicken the soup. Let simmer for 45 minutes to an hour. Garnish with the fried tortilla strips on top of the bowls of soup.
To fry the tortillas, cover the bottom of a pan with oil and heat. Place a tortilla in the oil and wait until it begins to bubble. Flip to the other side and then transfer to plate with paper towel to drain. Do the same thing with the strips. Salt the strips as soon as they are transferred to the plate.
***Make ahead*** Pressed for time???? Who isn’t – this is a great meal to make early in the day and let sit on the stove.
Cheese Quesadillas
Just like a grilled cheese but use tortillas and cheddar/Monterey Jack cheese blend. Butter the outsides of the tortillas and fill with cheese. Let them crisp up and the cheese melt. Cut into wedges and serve with salsa and sour cream.
FRIDAY
Pork Sandwich with Caramelized Onions
Veggies and Dip
Chips
Pork Sandwich with Caramelized Onions (adapted from Cooking Light)
1 T. olive oil
2 large onions sliced
1 T. sugar
1 T. red wine vinegar
1 T. low-sodium soy sauce
1/8 t. ground red pepper
2 garlic cloves, minced
2 T. sour cream
2 T. mayonnaise
1 T. prepared horseradish
Kaiser Rolls
Leftover pork – sliced thin
Red Leaf Lettuce
Heat oil in a large nonstick skillet over medium heat. Add onion and next 5 ingredients (through garlic) to pan; cook 30 minutes or until onions are golden, stirring occasionally. Remove from heat; let cool. Warm sliced pork in the microwave. Toast the Kaiser rolls.
Combine sour cream, mayonnaise, and horseradish; spread evenly over one side of the Kaiser roll. Arrange lettuce over bottom half of the roll. Arrange onions and sliced pork over lettuce. Top with top half of the roll.
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
Baked potatoes – GE special
Fresh spinach – GE special on bagged spinach
Cilantro
Garlic
3 large onions
1 red onion
3 fresh jalapenos
Mint leaves
Melon – seedless watermelon, cantaloupe, honeydew – need 4 cups about 1 whole melon
2 limes
Red leaf lettuce
Carrots or veggies for dip – GE special on baby carrots
Deli
Kaiser Rolls
Spices/Oils/Vinegars/Condiments
Apricot preserves
Kosher salt
Oregano
Thyme
Garlic powder
Pepper
Cooking spray – Sunday coupon for Pam
Coarse-grain mustard
Molasses
Red-wine vinegar
Olive oil
Honey
Cumin
Coriander
Ground red pepper
Chili powder
Chicken broth – 64 oz. – GE special College Inn 20 cans for $10 – must buy 20 – also Swanson box broth on special PLUS coupon in Red Plum on College Inn
Sugar – Coupon from red Plum Wednesday
Mayo – GE special on Hellman’s PLUS coupon in Redplum from Wednesday
Ranch dressing for dipping veggies
Canned Goods/Ethinic Foods/Dry Goods
Wild rice – GE special on Uncle Ben’s
Can of petite diced tomatoes
Salsa
Soy sauce
Seafood/Meat Case/ Butcher
3 lb. boneless pork loin – GE special on the whole loin
6 – 4-5oz – salmon fillets – GE special $7.99/lb.
1 lb. of boneless, skinless chicken breast
Frozen Foods
Green beans – GE special on Hanover and Birds Eye PLUS coupon from Sunday
Broccoli florets – GE special on Hanover and Birds Eye PLUS coupon from Sunday
Dairy
Butter
Eggs
Milk
Feta
Corn tortillas
Flour tortillas – for quesadillas
Cheddar/Monterey Jack blend shredded cheese – GE special on Sargento PLUS Sunday coupon and Heluva Good PLUS coupon for Heluva Good from Wednesday Red Plum
Sour cream – GE special on Daisy PLUS Sunday coupon
Horseradish
Bread
Misc.
Chips – GE B1G1 Lays
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!
My apologies for not getting a menu together last week – I was kissed by a pig. I was down for several days and couldn’t get myself to my computer. But I am back and ready to go!!!
I would like to send a big THANK YOU to Elizabeth R. for the amazing Beef Stroganoff!!! My husband LOVED it!!! And my kids had seconds and even thirds!!! THANKS!!!! Please pass on your favorites so we can try them!!!
OK – this week, the special worth mentioning is Giant Eagle’s special on the whole boneless center cut pork loin at $1.67/lb. I am not sure I have ever seen the price this low!!! The butcher will also cut it to order for you. I had mine cut into 3 lb. roast and then several ½” pork chops and a few 1” pork chops – I want to try a stuffed pork chop and they need to be a little thicker – hint hint!
I hope you enjoy this week’s menu. Some tasty, time-saving-money-saving recipes to help you and your family!
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.
Speaking of savings - ‘Tis the season for coupons! If you have been saving you are going to love the latest coupon sections! Be sure to check them out before you do your holiday meal shopping. Oh and one more thing about coupons – have you seen the magazine All*You??? If you haven’t I recommend checking it out. I just received my first issue and there are TONS of coupons!!!! And it looks like some pretty great recipes. In fact we are trying one this week – broccoli and feta frittata. I ordered mine through a Southern Living party. Do you need to find a Southern Living rep???? Check out my friend and biggest fan’s website – www.southernlivingathome.com/jen - you can order the magazine, Southern Living at Home merchandise and check out all of her wonderful decorating ideas! THANKS JEN!!!
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
Roast Pork
Baked potatoes
Green Beans
Roast Pork (adapted from Cooking Light – this is a Double Duty meal – maybe triple)
1/2 cup apricot preserves
1 t. kosher salt
1 t. dried oregano
1 t. of thyme
3/4 t. garlic powder
1/2 t. freshly ground black pepper
1 (3-pound) boneless pork loin, trimmed
Cooking spray
Preheat oven to 425°.
Combine salt, oregano, thyme, garlic powder, and pepper; rub evenly over pork. Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan that has been covered with foil (easy clean-up – trust me, you will want to follow this step! =) . Bake at 425° for 30 minutes.
Meanwhile, heat the apricot preserves in the microwave. Brush half of the preserves evenly over pork. Bake an additional 10 minutes. Brush remaining preserves evenly over pork. Bake an additional 10 minutes or until thermometer registers 155° (slightly pink). Let stand 10 minutes before slicing.
***Lunch and leftover ideas *** Be sure to save leftovers for Friday’s Sandwich night but you will probably have enough to pork leftover to put into a wrap or salad for lunch!
TUESDAY
Grilled Salmon with a Mustard-Molasses Glaze
Wild rice
Sautéed Spinach
Grilled Salmon with a Mustard-Molasses Glaze (adapted from Southern Living)
½ cup of coarse-grain mustard
1/3 cup of molasses
¼ cup of red-wine vinegar
6 (4-5 oz.) salmon fillets
Salt and pepper
Whisk the first three ingredients together. Sprinkle the fillets with salt and pepper. Brush the fillets with half of the mustard mixture.
Grill fillets for 4-5 minutes per side or place under the broiler for about the same time until the fish begins to flake. Remove from the grill or broiler and baste with remaining glaze.
***leftover/lunch idea*** Throw the leftover salmon on top of field greens drizzled with vinaigrette and serve sliced pears on the side.
Sautéed Spinach
1-2 bags of fresh spinach (amount depends on how many Popeyes you have in your house)
1-2 T. of olive oil
1-2 t. of minced garlic
Salt and pepper to taste
Heat oil and garlic in a large skillet. Add the spinach and sauté until it has wilted. Season with salt and pepper.
WEDNESDAY
Broccoli and Feta Frittata
Melon Salad
Broccoli and Feta Frittata (adapted from All*You)
1 T. of butter
½ of an onion, finely chopped
1 t. of minced garlic
2 cups of chopped broccoli florets – frozen will speed things up
Salt and pepper
6 large eggs
½ cup of milk
3 oz. crumbled feta (may substitute cheddar if your kiddos do not like feta)
In an 8-inch ovenproof, non-stick skillet, melt butter. Add the onion and garlic and cook until they are soft – about 4 -5 minutes. Add broccoli (if using frozen be sure it is thawed prior to adding to the skillet) and season with salt and pepper. Cook until the broccoli is just tender.
Preheat broiler to high. In a medium bowl whisk together the eggs and milk. Season with salt and pepper. Pour the egg mixture over the onions and broccoli and stir until combined. Sprinkle the crumbled feta on top. DO NOT STIR – and cook until the eggs are set on the bottom and beginning to set on top. This should take about 5 minutes. Transfer the pan to the oven and broil until the eggs are set and beginning to brown. To serve cut into wedges and serve hot or at room temperature.
Melon Salad
4 cups of cubed melon – this could be watermelon, honeydew or cantaloupe or a combo
½ of a red onion, thinly sliced
Fresh jalapeno – seeded and finely chopped
Juice of two limes
2 T. of honey
Slat and pepper
Fresh mint leaves
Place the melon, onion and jalapeno in a large bowl. Combine the lime juice and honey together and pour over the melon. Season with salt and pepper and add chopped fresh mint. Toss to combine.
***leftovers*** be sure to warm any leftovers the next day for a quick healthy breakfast to get your day started!
THURSDAY
Chicken Tortilla Soup – GREAT make ahead meal
Cheese Quesadillas
Chicken Tortilla Soup (adapted from Emeril)
2 T. of oil
1 lb. of boneless, skinless chicken breast cut into 1 inch strips
1 (15 oz.) can of petite diced tomatoes
1 cup of diced onion
2 jalapeno peppers, chopped
2 T. of chopped garlic
Salt and pepper
1 T. cumin
1 T. of coriander
1 T. chili powder
½ cup of chopped cilantro
64 oz. of chicken broth
4 corn tortillas, 2 fried in oil whole and 2 cut into ¼ inch strips and fried
In large stockpot heat oil. Then add chicken. Let cook, stirring occasionally until brown, about 3 minutes. Meanwhile, in a large bowl, combine tomatoes, onions, jalapeno peppers and garlic. Stir in tomato mixture to stockpot when chicken is browned. Season with salt and pepper and let cook another 3 to 4 minutes. Then add cumin, coriander, chili powder and cilantro. Add stock and bring to a boil and break the two whole tortillas in to pieces and place in the stockpot. This will thicken the soup. Let simmer for 45 minutes to an hour. Garnish with the fried tortilla strips on top of the bowls of soup.
To fry the tortillas, cover the bottom of a pan with oil and heat. Place a tortilla in the oil and wait until it begins to bubble. Flip to the other side and then transfer to plate with paper towel to drain. Do the same thing with the strips. Salt the strips as soon as they are transferred to the plate.
***Make ahead*** Pressed for time???? Who isn’t – this is a great meal to make early in the day and let sit on the stove.
Cheese Quesadillas
Just like a grilled cheese but use tortillas and cheddar/Monterey Jack cheese blend. Butter the outsides of the tortillas and fill with cheese. Let them crisp up and the cheese melt. Cut into wedges and serve with salsa and sour cream.
FRIDAY
Pork Sandwich with Caramelized Onions
Veggies and Dip
Chips
Pork Sandwich with Caramelized Onions (adapted from Cooking Light)
1 T. olive oil
2 large onions sliced
1 T. sugar
1 T. red wine vinegar
1 T. low-sodium soy sauce
1/8 t. ground red pepper
2 garlic cloves, minced
2 T. sour cream
2 T. mayonnaise
1 T. prepared horseradish
Kaiser Rolls
Leftover pork – sliced thin
Red Leaf Lettuce
Heat oil in a large nonstick skillet over medium heat. Add onion and next 5 ingredients (through garlic) to pan; cook 30 minutes or until onions are golden, stirring occasionally. Remove from heat; let cool. Warm sliced pork in the microwave. Toast the Kaiser rolls.
Combine sour cream, mayonnaise, and horseradish; spread evenly over one side of the Kaiser roll. Arrange lettuce over bottom half of the roll. Arrange onions and sliced pork over lettuce. Top with top half of the roll.
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
Baked potatoes – GE special
Fresh spinach – GE special on bagged spinach
Cilantro
Garlic
3 large onions
1 red onion
3 fresh jalapenos
Mint leaves
Melon – seedless watermelon, cantaloupe, honeydew – need 4 cups about 1 whole melon
2 limes
Red leaf lettuce
Carrots or veggies for dip – GE special on baby carrots
Deli
Kaiser Rolls
Spices/Oils/Vinegars/Condiments
Apricot preserves
Kosher salt
Oregano
Thyme
Garlic powder
Pepper
Cooking spray – Sunday coupon for Pam
Coarse-grain mustard
Molasses
Red-wine vinegar
Olive oil
Honey
Cumin
Coriander
Ground red pepper
Chili powder
Chicken broth – 64 oz. – GE special College Inn 20 cans for $10 – must buy 20 – also Swanson box broth on special PLUS coupon in Red Plum on College Inn
Sugar – Coupon from red Plum Wednesday
Mayo – GE special on Hellman’s PLUS coupon in Redplum from Wednesday
Ranch dressing for dipping veggies
Canned Goods/Ethinic Foods/Dry Goods
Wild rice – GE special on Uncle Ben’s
Can of petite diced tomatoes
Salsa
Soy sauce
Seafood/Meat Case/ Butcher
3 lb. boneless pork loin – GE special on the whole loin
6 – 4-5oz – salmon fillets – GE special $7.99/lb.
1 lb. of boneless, skinless chicken breast
Frozen Foods
Green beans – GE special on Hanover and Birds Eye PLUS coupon from Sunday
Broccoli florets – GE special on Hanover and Birds Eye PLUS coupon from Sunday
Dairy
Butter
Eggs
Milk
Feta
Corn tortillas
Flour tortillas – for quesadillas
Cheddar/Monterey Jack blend shredded cheese – GE special on Sargento PLUS Sunday coupon and Heluva Good PLUS coupon for Heluva Good from Wednesday Red Plum
Sour cream – GE special on Daisy PLUS Sunday coupon
Horseradish
Bread
Misc.
Chips – GE B1G1 Lays
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!
Sunday, November 1, 2009
weekly Menu Nov. 2
Week 40 – 11/2-11/6
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 and recovered from Halloween! We are still recuperating and we are on an amazing sugar high right now! The kids had a blast helping paint the jack-o-lantern cheeseburger pie on Friday. It turned out great!!!
OK – if you have been saving your food perks – this would be the week to use them. This is the Buy One Get One Free event at Giant Eagle!!! Stock up on everything from roasts to turkey to pork to bacon and everything in between!
I want to send a BIG thanks to Leslie and LAP for the recipes last week. Both the Chicken Normandy and the Steak San Marco were delish!!!! The Normandy sauce over the rice was even better the next day!
This week we are trying a recipe submitted by Elizabeth R. – Beef Stroganoff! My husband is really excited! One of his favorite dishes! A very healthy dish on Tuesday – pasta with greens and beans! Loaded with lots of fiber, calcium and iron! Substitute whole wheat pasta for an even healthier dish! We will also have a DOUBLE DUTY Meal!!!! This means you cook once and reinvent the leftovers for a quick and tasty dinner later in the week!!! And to end the week we are going to flip our pizza upside down. We loved this!!!!
END OF 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
Spicy Citrus Grilled Pork
Steamed Rice
Asparagus
Spicy Citrus Grilled Pork (adapted from Weber’s Big book of Grilling) DOUBLE DUTY!!!
8 pork chops – bone-in or boneless – about ¾ - ½” thick
1 cup of orange juice or pineapple
¼ rice vinegar
3 T. olive oil
2 T. soy sauce
2 T. minced shallots
3 t. minced garlic
2 t. Sriracha (hot chili-garlic sauce)
1 t. salt
½ t. cumin
½ t. pepper
Put all of the ingredients in a large zip lock bag and marinate at least for 4 hours, all day or overnight if possible. Place chops on a hot grill and grill for a few minutes each side. Discard the marinade.
Save leftover pork for later in the week! Double Duty Meal!!!
TUESDAY
Pasta with Greens and Beans
Salad
Pasta with Greens and Beans (adapted from Southern Living)
8 oz. farfalle or penne pasta, uncooked
1 medium onion, chopped
1 pkg. of fresh mushrooms, sliced
1 T. of olive oil
4 cups of chopped fresh spinach
1 cup of chicken broth
2 t. of minced garlic
½ t. of salt
½ t. of pepper
1 (15 oz.) can of great Northern Beans, drained and rinsed
1/3 C. of parmesan cheese
Cook pasta according to its directions. Drain and set aside.
Meanwhile, sauté onion and mushroom in olive oil in a large skillet over medium heat for about 5 minutes. Add spinach and sauté until it begins to wilt. Add chicken broth, garlic, salt and pepper stirring often for about 10 minutes. Sit in the beans and cook for an additional 2 minutes.
Combine the bean mixture with the pasta and sprinkle with cheese.
WEDNESDAY
Crock-Pot Beef Stroganoff
Green Beans
Crock-Pot Beef Stroganoff (courtesy of Elizabeth R.)
2lbs. boneless chuck steak, cut into 1-inch pieces
¼ cup flour
8 oz. sliced mushrooms
1 envelope Lipton Beefy Onion Soup mix
½ tsp. dried thyme leaves
1 can (14.5oz.) diced tomatoes
8 oz. sour cream
Pkg. of Egg noodles
Place beef in slow cooker and toss with flour. Add remaining ingredients except sour cream. Cook on low 8 – 10 hours or high 4-6 hours until meat is tender. Stir in sour cream. Serve over egg noodles.
THURSDAY
Pork Fajita Wraps
Black Bean Soup
Pork Fajita Wraps
Leftover pork, sliced
1 T. of olive oil
1 onion, sliced
1 red pepper, sliced
Shredded Monterey Jack cheese
Pineapple salsa
Tortillas
Sauté the onion and red pepper in a skillet with olive oil. Add the sliced pork and cook until heated through. Warm tortillas according to the package and assemble the fajitas!
Black Bean and Corn Salad
1 can of black beans, drained and rinsed
1 can of white corn, drained and rinsed
1 diced avocado
¼ cup of red onion, chopped
1 jalapeno, finely chopped
¼ cup of chopped cilantro
Juice of 2 limes
¼ t. cayenne pepper
Salt and pepper to taste
Tortilla Chips
Mix all of the ingredients together in a bowl. Refrigerate for 1-2 hours. This can be eaten alone or with tortilla chips.
FRIDAY
Upside-Down Pizza
Carrots and cucumber slices with dip
Upside-Down Pizza (adapted from Southern Living)
2 lbs. of Italian Sausage- mild or hot depending on your taste – if links remove casing
1 medium onion, chopped
1 green pepper, chopped
¼ C. flour
1 jar (26 oz.) tomato-and-basil pasta sauce
2 C. of mozzarella cheese
1 can of refrigerated pizza crust dough
1 T. olive oil
1 t. basil
2 T. parmesan cheese
Preheat oven to 425˚
Brown sausage with onion and green pepper over medium-high heat until the sausage is no longer pink and the onions are soft. Drain well. Return to the pan and add the flour – stir until well blended. Stir in the pasta sauce and bring to a boil over medium-high heat stirring constantly. Put mixture into a 9x13 baking dish. Sprinkle with 1 ½ cups of mozzarella cheese.
Unroll dough and place on top of the sausage mixture. Tuck the edges into the baking dish if necessary. Brush the crust with olive oil and sprinkle with the remaining mozzarella cheese, parmesan cheese and the basil. Put in the oven and bake for 20 minutes or until the crust is golden.
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
Shallots
Garlic
Asparagus – GE special
3 Medium onions
Small red onion
Cilantro
2 limes
Green Pepper
Red pepper – GE special
2 - 8 oz. pkgs. of fresh mushrooms – GE special 2 for $3
Spinach – GE special B1G1
Tossed salad – GE special B1G1
Avocado
Carrots
Cucumber
Deli
Parmesan cheese
Spices/Oils/Vinegars/Condiments
Olive oil
Salt
Pepper
Cumin
Flour – GE special
Thyme
Cayenne pepper
Basil
Ranch dip/dressing
Canned Goods/Ethinic Foods/Dry Goods
Rice vinegar
Soy sauce
Sriracha
Rice – brown or white
Penne or farfalle pasta – GE special on San Giorgio
Chicken broth – GE special on Swanson
Can (15 oz.) Great Northern Beans
Lipton Beefy Onion Soup Mix
Can (15 oz.) of diced tomatoes
Pineapple salsa – GE special on Newmans Own
Can of black beans
Can of white corn
Jar of tomato-basil pasta sauce – GE special on Newmans Own
Bag of Egg Noodles – GE special
Seafood/Meat Case/ Butcher
8 pork chops – ½”-3/4” thick – bone-in or boneless – GE B1G1 Free Value pack chops
2 lbs. boneless chuck steak – GE B1G1 Free Value Pack Steaks or Roast
2 lbs. of Italian sausage – bulk or link – hot or sweet – GE B1G1 Free Johnsonville Fresh
Frozen Foods
Green beans
Dairy
Orange juice or pineapple – GE special
8 oz. sour cream
Monterey Jack Cheese
Mozzarella cheese
Can of refrigerated pizza dough
Tortillas
Bread
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!
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 and recovered from Halloween! We are still recuperating and we are on an amazing sugar high right now! The kids had a blast helping paint the jack-o-lantern cheeseburger pie on Friday. It turned out great!!!
OK – if you have been saving your food perks – this would be the week to use them. This is the Buy One Get One Free event at Giant Eagle!!! Stock up on everything from roasts to turkey to pork to bacon and everything in between!
I want to send a BIG thanks to Leslie and LAP for the recipes last week. Both the Chicken Normandy and the Steak San Marco were delish!!!! The Normandy sauce over the rice was even better the next day!
This week we are trying a recipe submitted by Elizabeth R. – Beef Stroganoff! My husband is really excited! One of his favorite dishes! A very healthy dish on Tuesday – pasta with greens and beans! Loaded with lots of fiber, calcium and iron! Substitute whole wheat pasta for an even healthier dish! We will also have a DOUBLE DUTY Meal!!!! This means you cook once and reinvent the leftovers for a quick and tasty dinner later in the week!!! And to end the week we are going to flip our pizza upside down. We loved this!!!!
END OF 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
Spicy Citrus Grilled Pork
Steamed Rice
Asparagus
Spicy Citrus Grilled Pork (adapted from Weber’s Big book of Grilling) DOUBLE DUTY!!!
8 pork chops – bone-in or boneless – about ¾ - ½” thick
1 cup of orange juice or pineapple
¼ rice vinegar
3 T. olive oil
2 T. soy sauce
2 T. minced shallots
3 t. minced garlic
2 t. Sriracha (hot chili-garlic sauce)
1 t. salt
½ t. cumin
½ t. pepper
Put all of the ingredients in a large zip lock bag and marinate at least for 4 hours, all day or overnight if possible. Place chops on a hot grill and grill for a few minutes each side. Discard the marinade.
Save leftover pork for later in the week! Double Duty Meal!!!
TUESDAY
Pasta with Greens and Beans
Salad
Pasta with Greens and Beans (adapted from Southern Living)
8 oz. farfalle or penne pasta, uncooked
1 medium onion, chopped
1 pkg. of fresh mushrooms, sliced
1 T. of olive oil
4 cups of chopped fresh spinach
1 cup of chicken broth
2 t. of minced garlic
½ t. of salt
½ t. of pepper
1 (15 oz.) can of great Northern Beans, drained and rinsed
1/3 C. of parmesan cheese
Cook pasta according to its directions. Drain and set aside.
Meanwhile, sauté onion and mushroom in olive oil in a large skillet over medium heat for about 5 minutes. Add spinach and sauté until it begins to wilt. Add chicken broth, garlic, salt and pepper stirring often for about 10 minutes. Sit in the beans and cook for an additional 2 minutes.
Combine the bean mixture with the pasta and sprinkle with cheese.
WEDNESDAY
Crock-Pot Beef Stroganoff
Green Beans
Crock-Pot Beef Stroganoff (courtesy of Elizabeth R.)
2lbs. boneless chuck steak, cut into 1-inch pieces
¼ cup flour
8 oz. sliced mushrooms
1 envelope Lipton Beefy Onion Soup mix
½ tsp. dried thyme leaves
1 can (14.5oz.) diced tomatoes
8 oz. sour cream
Pkg. of Egg noodles
Place beef in slow cooker and toss with flour. Add remaining ingredients except sour cream. Cook on low 8 – 10 hours or high 4-6 hours until meat is tender. Stir in sour cream. Serve over egg noodles.
THURSDAY
Pork Fajita Wraps
Black Bean Soup
Pork Fajita Wraps
Leftover pork, sliced
1 T. of olive oil
1 onion, sliced
1 red pepper, sliced
Shredded Monterey Jack cheese
Pineapple salsa
Tortillas
Sauté the onion and red pepper in a skillet with olive oil. Add the sliced pork and cook until heated through. Warm tortillas according to the package and assemble the fajitas!
Black Bean and Corn Salad
1 can of black beans, drained and rinsed
1 can of white corn, drained and rinsed
1 diced avocado
¼ cup of red onion, chopped
1 jalapeno, finely chopped
¼ cup of chopped cilantro
Juice of 2 limes
¼ t. cayenne pepper
Salt and pepper to taste
Tortilla Chips
Mix all of the ingredients together in a bowl. Refrigerate for 1-2 hours. This can be eaten alone or with tortilla chips.
FRIDAY
Upside-Down Pizza
Carrots and cucumber slices with dip
Upside-Down Pizza (adapted from Southern Living)
2 lbs. of Italian Sausage- mild or hot depending on your taste – if links remove casing
1 medium onion, chopped
1 green pepper, chopped
¼ C. flour
1 jar (26 oz.) tomato-and-basil pasta sauce
2 C. of mozzarella cheese
1 can of refrigerated pizza crust dough
1 T. olive oil
1 t. basil
2 T. parmesan cheese
Preheat oven to 425˚
Brown sausage with onion and green pepper over medium-high heat until the sausage is no longer pink and the onions are soft. Drain well. Return to the pan and add the flour – stir until well blended. Stir in the pasta sauce and bring to a boil over medium-high heat stirring constantly. Put mixture into a 9x13 baking dish. Sprinkle with 1 ½ cups of mozzarella cheese.
Unroll dough and place on top of the sausage mixture. Tuck the edges into the baking dish if necessary. Brush the crust with olive oil and sprinkle with the remaining mozzarella cheese, parmesan cheese and the basil. Put in the oven and bake for 20 minutes or until the crust is golden.
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
Shallots
Garlic
Asparagus – GE special
3 Medium onions
Small red onion
Cilantro
2 limes
Green Pepper
Red pepper – GE special
2 - 8 oz. pkgs. of fresh mushrooms – GE special 2 for $3
Spinach – GE special B1G1
Tossed salad – GE special B1G1
Avocado
Carrots
Cucumber
Deli
Parmesan cheese
Spices/Oils/Vinegars/Condiments
Olive oil
Salt
Pepper
Cumin
Flour – GE special
Thyme
Cayenne pepper
Basil
Ranch dip/dressing
Canned Goods/Ethinic Foods/Dry Goods
Rice vinegar
Soy sauce
Sriracha
Rice – brown or white
Penne or farfalle pasta – GE special on San Giorgio
Chicken broth – GE special on Swanson
Can (15 oz.) Great Northern Beans
Lipton Beefy Onion Soup Mix
Can (15 oz.) of diced tomatoes
Pineapple salsa – GE special on Newmans Own
Can of black beans
Can of white corn
Jar of tomato-basil pasta sauce – GE special on Newmans Own
Bag of Egg Noodles – GE special
Seafood/Meat Case/ Butcher
8 pork chops – ½”-3/4” thick – bone-in or boneless – GE B1G1 Free Value pack chops
2 lbs. boneless chuck steak – GE B1G1 Free Value Pack Steaks or Roast
2 lbs. of Italian sausage – bulk or link – hot or sweet – GE B1G1 Free Johnsonville Fresh
Frozen Foods
Green beans
Dairy
Orange juice or pineapple – GE special
8 oz. sour cream
Monterey Jack Cheese
Mozzarella cheese
Can of refrigerated pizza dough
Tortillas
Bread
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!
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