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:
Easy Baked Fish
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!”
Beef & Noodles
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.
Shrimp Scampi Bake
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!
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!”
Mexican Pizza or Nachos
Leftovers from Taco Night
Pizza crust – store bought or homemade
Sliced black olives
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.
Leftovers from taco night
Sliced black olives
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!
Salad – GE special
Miracle Whip or Mayo
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
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
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
Cheddar cheese – GE special
Sour cream – GE special
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!