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 – - 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: 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:


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!


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.


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!


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.


Pork Sandwich with Caramelized Onions
Veggies and Dip

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!


Baked potatoes – GE special
Fresh spinach – GE special on bagged spinach
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

Kaiser Rolls

Apricot preserves
Kosher salt
Garlic powder
Cooking spray – Sunday coupon for Pam
Coarse-grain mustard
Red-wine vinegar
Olive oil
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
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

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


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!

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