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!