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! I apologize for any pounds gained from the mac-and-cheese! I warned you it was the ooey-gooey-kind that your Grandma would make. And sooooo good! I have heard GREAT things about the Italian Beef Sandwiches as well! We had ours on Friday night and will be having leftovers today during the Steeler game. I think they might taste better today!
More easy-time-saving-money-saving meals planned for this week!!! A couple recipes submitted by some of my biggest fans!!! Thanks to Leslie M. and LAP for providing me with a few of their favorites! Leslie’s Chicken Normandy looks like a wonderful fall meal! LAP has given us one of her family favorites – Steak San Marco – tomatoes and beef slow cooked all day and then served over mashed potatoes! YUM!!!
We are also going to try two new recipes from my favorite recipe source – Southern Living!!! Thank you to all of the reps passing on my blog especially Jen B.!!! For you fish eaters out there we will have Fish Florentine. For the non-fish eaters (like myself because when I take a bite I begin to resemble a blow-fish due to my allergy) you could try this with chicken breasts. Another new one from Southern Living – Veggie Lo-Mein with a side of Edamame – steamed soy beans. Don’t knock it ‘til you try it. My kids actually enjoy eating these. Sprinkle with a little sea salt and they just might gobble them up. Just don’t eat the pod!!!! We buy the bag from Costco as well as the bag of frozen stir-fry veggies.
To end the week – well you know what this week is – we are going to have a Spooktacular Happy Hour on Friday night. Lots of spooky treats to kick off Halloween weekend!
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
Chicken Normandy
Broiled Asparagus
Wild Rice
Chicken Normandy - Courtesy of Leslie M.
4 Boneless Skinless Chicken Breasts
6 T. Flour
1 ½ t. Salt
½ t. Pepper (plus a bit of red pepper to taste)
3 T. Butter
1 T. Olive Oil
1 ½ Medium Onions, chopped
1 ½ t. Thyme
1 C. Dry White Wine
2 or 3 Apples (peeled and cut into slices)
1 ½ C. Light Cream
Combine flour with seasonings (except thyme) in a zip-lock bag and toss breasts to coat. Sauté in butter and olive oil for 3 minutes or more. Turn and repeat. Add wine, onions, and thyme; simmer uncovered 3-5 additional minutes. Add apples and simmer 3-5 minutes to soften fruit. Stir in cream just before serving. According to Leslie the sauce is great over the rice.
Broiled Asparagus
One bunch of asparagus, with the ends trimmed
1-2 T. of olive oil
Kosher salt and pepper, to taste
Toss the asparagus with all of the ingredients and lay flat on a jelly-roll pan. Place under the broiler for 5-8 minutes.
TUESDAY
Fish Florentine
Brown Rice
Fish Florentine – (adapted from Southern Living’s Ultimate Quick and Easy cookbook)
4 (6 oz.) cod fillets or other firm white fish
2 (12 oz.) pkgs. of frozen spinach soufflé, thawed
½ C. of crushed buttery crackers (Ritz or Club)
1/3 C. of parmesan cheese
Preheat oven to 400˚
Place fish in a lightly greased 9x13 baking dish. Top the fillets with the spinach soufflé. Combine the crushed crackers and the cheese. Sprinkle evenly over the spinach. Bake, uncovered, for 25 minutes or until the fish flakes easily with a fork.
****If using chicken: substitute 4 boneless, skinless chicken breasts. Pound the chicken prior to placing it in the baking dish. Follow the rest of the recipe above. Because you are pounding out the chicken the baking time should be the same. But don’t quote me on that. =)
WEDNESDAY
Veggie Lo-Mein
Steamed Edamame
Egg Rolls
Veggie Lo-Mein (adapted from Southern Living’s Ultimate Quick and Easy Cookbook)
½ a box of Vermicelli or Angel Hair Pasta
3 cups of fresh veggies (chopped broccoli, mushrooms, carrots, etc) OR 1 package of frozen stir-fry blend
1 t. of grated fresh ginger
Dash of red pepper flakes – base this on your family’s taste
1 t. of minced garlic
1 T. of canola oil
3 T. of soy sauce
1 T. of water
1 ½ t. sesame oil
Cook pasta according to package’s directions and set aside.
Meanwhile, heat the oil in a large skillet or wok. Add the garlic, ginger, and red pepper flakes and sauté for 2 minutes. Add the veggies and sauté for a few minutes – time will depend if you are using fresh or frozen veggies. Stir in soy sauce and water. Add pasta and toss. Remove from heat and add the sesame oil. Toss to coat and serve!
THURSDAY
Steak San Marco
Roasted Garlic-Parmesan Mashed Potatoes
Tossed Salad
Steak San Marco (courtesy of LAP)
2 lbs. of chuck or round steak, cut into stew size pieces
1 envelope of Lipton Onion Soup mix
1 (16 oz.) can of peeled tomatoes
1 t. of oregano
2 T. of Olive oil
2 T. of red wine vinegar
Season with pepper and garlic powder
Put all of the ingredients in a crock-pot. Cook on low all day. Serve on top of mashed potatoes.
Roasted Garlic-Parmesan Mashed Potatoes (adapted from Southern Living)
1 garlic bulb
Olive oil
3 pounds potatoes, peeled and quartered
2 teaspoons salt, divided
1/4 cup whipping cream
1/4 cup Parmesan cheese
3 tablespoons butter or margarine
1/2 teaspoon pepper
Cut off pointed ends of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with oil. Fold foil to seal. Bake at 350° for 1 hour; cool to touch. Squeeze pulp from garlic cloves; set aside.
Bring potato, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; boil 20 to 25 minutes or until tender. Drain.
Mash potatoes; stir in garlic, remaining 1 teaspoon salt, whipping cream, and next 4 ingredients until smooth.
FRIDAY
Spooktacular Happy Hour
Jack-O-Lantern Cheeseburger Pie
Worms in a bun
Witches fingers dipped in blood
Eyeballs
Jack-O-Lantern Cheeseburger Pie (adapted from Southern Living)
1 pound ground beef
1 small onion, chopped
1 t. minced garlic
Salt and pepper to taste
¼ C. ketchup
1 t. Worcestershire sauce
1 (15-ounce) package refrigerated piecrusts
1 T. prepared mustard
3 C. shredded Monterey Jack cheese, divided
4 T. water
2 large eggs
Red, yellow and green liquid food coloring
Cook beef, onion, garlic, salt and pepper in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in ketchup and Worcestershire sauce; cool. Unfold 1 piecrust, and place on a lightly greased baking sheet. Spread mustard evenly over crust. Stir together meat mixture and 2 cups cheese; spoon onto center of crust, leaving a 2-inch border. Unfold remaining piecrust, and cut out a jack-o'-lantern face, reserving pastry cutouts to use as a stem. Place crust over meat mixture; crimp edges of crust, and fold under. Place stem on top of jack-o'-lantern face. Whisk together 2 tablespoons water, 1 egg, and 1 drop each of red and yellow food coloring; brush over crust except the stem. Whisk remaining water, egg, and a drop of green food coloring and brush over the stem. Bake at 425° for 20 minutes; remove from oven, and brush again with respective egg mixtures. Fill eyes, nose, and mouth with remaining 1 cup cheese. Bake 5 to 10 more minutes or until golden brown.
Worms in a Bun
Hot dogs
Hot dog buns
Ketchup, mustard, relish, etc.
Bring a large pot of water to a boil. Slice hot dogs length-wise into 4 strips. Put the strips of hot dog into the boiling water for a few minutes. The hot dogs will curl up and look like creep crawly worms. Remove with tongs and place a pile of worms in a bun. If your kids like relish that is the slime and the ketchup is the blood. Mustard could be radio-active waste!
Witches Fingers dipped in Blood
The spooky version of French fries and ketchup – crinkle fries would be great. Serve them with ketchup on the tips to resemble fingernails.
Eyeballs
If you have the time, peel a bunch of grapes – red or green – and place them in a bowl. Have your kids close their eyes before reaching into the bowl to grab some grapes – but don’t tell them they are grapes. It will feel like slimy eyeballs. Maybe throw a few fake eyeballs in the bowl for effect!
Serve with your favorite witches brew, some spooky Halloween tunes and enjoy the fright filled weekend!
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
Asparagus – GE special $2.99/lb.
Broccoli, mushrooms, carrots – if using fresh veggies for Lo Mein – GE special
2 medium onions – GE special on sweet onions
1 small onion – GE special on sweet onions
2-3 apples – your choice – GE special $.99/lb.
Ginger
2 Garlic bulbs – or 1 bulb and additional minced
Potatoes
Salad – GE B1G1 free
Grapes
Deli
Parmesan cheese
Spices/Oils/Vinegars/Condiments
Flour
Salt and pepper
Olive oil
Canola Oil
Thyme
Red pepper flakes
Oregano
Red wine vinegar
Garlic powder
Ketchup
Worcestershire sauce
Mustard
Relish
Red, yellow, and green food coloring
Canned Goods/Ethinic Foods/Dry Goods
Lipton onion soup mix
Wild rice
Brown rice
Buttery crackers – Ritz or Club
Angel Hair or Vermicelli Pasta – GE special on Barilla 10 for $10 – do not need to buy all 10
Soy sauce
Sesame oil
16 oz. can of peeled tomatoes – GE special on Red Pack
Seafood/Meat Case/ Butcher
Boneless, skinless chicken breasts
4 cod fillets – GE special
2 lbs. of round or chuck steak – GE special on Round steak
1 lb. of ground beef
Hot dogs – GE special on Nathan’s
Frozen Foods
2 pkgs. of spinach soufflé
Pkg. of Stir-fry blend veggies – if not using fresh
Edamame
Egg rolls
French fries – ones that resemble witches fingers
Dairy
Butter
Light cream
Whipping cream
15-oz. pkg. of refrigerated piecrusts
3 C. of Monterey jack cheese
Eggs – GE special $.98
Bread
Hot dog buns
Misc.
Dry, white wine
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, October 25, 2009
Sunday, October 18, 2009
Weekly Menu Oct. 19
Hi Everyone!!!! And welcome to the new members of my Weekly Menu!
Giant Eagle is running the B1G1 free roasting chickens again this week. Now that we have solved “chicken-gate” whether you take advantage of the special or stick with the $.89 fryer chickens should depend on the size of your family. The roasting chicks are bigger than the fryers. I personally like the fryers because it is just enough bird without wasting! Regardless of which you choose we are using the birds as double-duty this week. Also – running short on time??? HA – who isn’t? GE is running a special (at certain locations) on a chicken dinner that includes a rotisserie chicken, 2 large side dishes and a 6 pack of rolls for $8.99. Not too shabby for a dinner on the go.
The rest of the menu includes homemade macaroni and cheese - the cheesy gooey kind! We will take the chicken from Monday’s leftovers and turn them into Chicken and Cheese enchiladas. The weather is supposed to improve mid-week so how about burgers on the grill. I have listed the blue-cheese burgers but whip up your favorite. Then on Friday, we are going to slow cook beef all day and have Italian Beefs – Chicago style! I was craving Portillo’s and had to find a recipe. Hope you like it!
Another savings worth mentioning: If you are a coffee drinker, GE has a special on Starbuck’s coffee AND there was a coupon in the Sunday paper. Double savings!!!
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
Roasted Chicken (Double Duty)
Baked Potatoes
Green Beans
Applesauce
Roasted Chicken
2 roasting chickens – make sure they are the same size so the cooking time will be the same
2 T. olive oil
Poultry seasoning
4 sprigs of fresh sage and thyme (or 2 t. of dried sage and thyme)
2 onions, quartered
salt
pepper
Remove and discard giblets from chicken; rinse under cold water and pat dry. Rub chickens with olive oil. Place onion and fresh herbs inside the cavity of each chicken. (If you are using dried herbs, sprinkle on the outside of the chicken.) Sprinkle with poultry seasoning, salt and pepper.
If desired, tie ends of legs together with heavy string. Lift wing tips up and under chicken. Place chickens, breast side up, on a rack in a shallow roasting pan. (Some people like to cook theirs breast side down. Just be sure to turn it breast side up for the last ½ hour of cooking so they can get nice and browned.) Bake according to the package. Usually, a 4-5lb chicken will cook at 375˚ for 1 hour and 50 minutes or until juices run clear or a meat thermometer inserted into the thigh registers 180˚. Please adjust the cooking time to the weight of your chicken. When in doubt – just wait for the built in timer to pop! This can be found in the breast of the chicken.
Serve one roasted chicken and cover and refrigerate the other for later use.
Applesauce
Peel, core and cut apples into pieces – as many as you think your family will eat. We usually do this with a whole bag and then refrigerate leftovers. Place in a saucepan and cover with water. Bring to a boil and let cook on your stove until the apples will easily mash. Drain the apples and return to the pot. Mash them up and add a little cinnamon if you like. Serve warm. Wait until you smell your house!
TUESDAY
Macaroni and Cheese
Steamed Broccoli
Macaroni and Cheese (the ooey, gooey, non-low-fat kind of mac-n-cheese your grandma made)
1 box of elbow macaroni
1 stick of butter
4 cups of shredded cheddar and Monterey Jack blend – I usually buy the big bag at Costco
8 oz. Velveeta, cubed
2 cups of ½ and ½
Salt and pepper to taste
Preheat oven to 350˚.
Cook the macaroni according to its directions. Place the butter in the pot and return the macaroni once the butter has melted. Stir the macaroni until it is covered with butter. Add the cubed Velveeta and stir until it just starts to melt. Pour the macaroni into a large casserole dish that has been lightly greased. Add the shredded cheese about 1 cup at a time and the ½ and ½ and mix together. Season with salt and pepper. Place it in the oven and bake for about 40 minutes.
WEDNESDAY
Chicken and Cheese Enchiladas
Tossed salad
Chicken and Cheese Enchiladas (new recipe - adapted from Food Network Magazine)
8 corn or flour tortillas
3 cups of shredded cooked chicken – leftover from Monday’s dinner
2 ½ cups of shredded Monterey Jack cheese
1/3 C. of fresh cilantro
2 T. of olive oil
¾ C. of Queso Fresco or feta
1 cup of green salsa
Preheat broiler. Microwave tortillas until they are just warm and keep covered. Toss the chicken with 2 cups of shredded cheese in a bowl. Spoon chicken mixture down the center of each tortilla and top with a few cilantro leaves. Roll them up and place seam side down in a lightly greased 9x13 inch baking dish. Brush the tortillas with olive oil and broil until crisp and golden – about 3 minutes.
Pour the green salsa over the enchiladas and top with the remaining ½ cup of shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown – 3 to 5 minutes. Remove from the oven and top with the Queso Fresco or Feta and any remaining cilantro.
THURSDAY
Leftovers
Or
Blue Cheese Burgers
French Fries
Blue Cheese Burgers
1 ½ lbs. of ground beef
4 oz. blue cheese, cut into chunks
1 shallot, finely diced
Dash of hot pepper sauce
1 t. Worcestershire Sauce
½ t. of dry mustard
½ t. of salt
½ t. of pepper
6 hamburger buns
1 large red onion, sliced thick
In a large bowl, combine beef, shallot, hot pepper sauce, Worcestershire sauce, dry mustard, salt and pepper. Form into thin patties and place chunks of blue cheese in the middle of one patty. Top with another patty so that the cheese is stuffed into the middle of the burger. Place burgers on a hot grill. Grill for about 5 minutes per side. Also, place the thick slices of onion on the grill beside the burgers. Cook for a few minutes each side. Serve on top of the burgers or on the side.
FRIDAY
Italian Beef Sandwiches – Chicago style
Chips
Italian Beef Sandwiches – Chicago style
1 cup of water
2 cups of beef broth
1 t. of ground pepper
1 t. oregano
1 t. basil
1 t. onion salt
1 t. parsley
1 t. garlic powder
1 bay leaf
1 pkg. of dry Italian dressing mix
1 (5 lb.) roast – we will use bottom round because of the special but check your freezer
Sliced green peppers
Giardiniera – optional – this is a Hot, marinated veggie mix
Sliced provolone – optional
Place the water, broth and seasonings (through salad dressing) into a saucepan and bring to a boil. Place the roast in a slow cooker and pour the dressing mixture over the roast. Cover and cook on low for about 7 hours. Remove the roast from the slow cooker and thinly slice the beef or shred it depending on how done the beef is. Return the beef to the slow cooker and add the sliced green peppers and continue to cook for another 1 -2 hours. Pile the beef and sweet peppers onto hard crusty rolls. Top with Giardiniera and/or cheese if you wish. Be sure to serve them with lots of juice – in Chicago they like them wet - which is how I recommend eating them!
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
Green Beans
Apples – GE special
Baked potatoes – GE special
Broccoli – GE special
2 onions
Red onion
Fresh sage and thyme
Cilantro
Tossed salad
Shallot
Green peppers
Deli
Queso Fresco or Feta
Blue cheese
Hamburger buns
Spices/Oils/Vinegars/Condiments
Olive oil
Poultry seasoning
Salt and pepper
Hot pepper sauce
Worcestershire Sauce
Dry mustard
Beef broth
Oregano
Basil
Onion salt
Parsley
Garlic powder
Bay leaf
Italian dressing mix – Good Seasons
Canned Goods/Ethinic Foods/Dry Goods
Box of elbow macaroni – GE special on GE brand
Jar of green salsa
Giardiniera
Seafood/Meat Case/ Butcher
2 roasting chickens or fryers – GE special B1G1 on roasting chicks 5-7 lbs.
Ground beef
5 lb. roast – GE special B1G1 bottom round roast
Frozen Foods
French fries – GE special
Dairy
Butter
4 cups of shredded cheddar and Monterey Jack cheese
2 ½ cups of Monterey Jack Cheese
Velveeta – 8 oz.
½ and ½
Corn or flour tortillas
Sliced provolone
Bread
Misc.
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!
Giant Eagle is running the B1G1 free roasting chickens again this week. Now that we have solved “chicken-gate” whether you take advantage of the special or stick with the $.89 fryer chickens should depend on the size of your family. The roasting chicks are bigger than the fryers. I personally like the fryers because it is just enough bird without wasting! Regardless of which you choose we are using the birds as double-duty this week. Also – running short on time??? HA – who isn’t? GE is running a special (at certain locations) on a chicken dinner that includes a rotisserie chicken, 2 large side dishes and a 6 pack of rolls for $8.99. Not too shabby for a dinner on the go.
The rest of the menu includes homemade macaroni and cheese - the cheesy gooey kind! We will take the chicken from Monday’s leftovers and turn them into Chicken and Cheese enchiladas. The weather is supposed to improve mid-week so how about burgers on the grill. I have listed the blue-cheese burgers but whip up your favorite. Then on Friday, we are going to slow cook beef all day and have Italian Beefs – Chicago style! I was craving Portillo’s and had to find a recipe. Hope you like it!
Another savings worth mentioning: If you are a coffee drinker, GE has a special on Starbuck’s coffee AND there was a coupon in the Sunday paper. Double savings!!!
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
Roasted Chicken (Double Duty)
Baked Potatoes
Green Beans
Applesauce
Roasted Chicken
2 roasting chickens – make sure they are the same size so the cooking time will be the same
2 T. olive oil
Poultry seasoning
4 sprigs of fresh sage and thyme (or 2 t. of dried sage and thyme)
2 onions, quartered
salt
pepper
Remove and discard giblets from chicken; rinse under cold water and pat dry. Rub chickens with olive oil. Place onion and fresh herbs inside the cavity of each chicken. (If you are using dried herbs, sprinkle on the outside of the chicken.) Sprinkle with poultry seasoning, salt and pepper.
If desired, tie ends of legs together with heavy string. Lift wing tips up and under chicken. Place chickens, breast side up, on a rack in a shallow roasting pan. (Some people like to cook theirs breast side down. Just be sure to turn it breast side up for the last ½ hour of cooking so they can get nice and browned.) Bake according to the package. Usually, a 4-5lb chicken will cook at 375˚ for 1 hour and 50 minutes or until juices run clear or a meat thermometer inserted into the thigh registers 180˚. Please adjust the cooking time to the weight of your chicken. When in doubt – just wait for the built in timer to pop! This can be found in the breast of the chicken.
Serve one roasted chicken and cover and refrigerate the other for later use.
Applesauce
Peel, core and cut apples into pieces – as many as you think your family will eat. We usually do this with a whole bag and then refrigerate leftovers. Place in a saucepan and cover with water. Bring to a boil and let cook on your stove until the apples will easily mash. Drain the apples and return to the pot. Mash them up and add a little cinnamon if you like. Serve warm. Wait until you smell your house!
TUESDAY
Macaroni and Cheese
Steamed Broccoli
Macaroni and Cheese (the ooey, gooey, non-low-fat kind of mac-n-cheese your grandma made)
1 box of elbow macaroni
1 stick of butter
4 cups of shredded cheddar and Monterey Jack blend – I usually buy the big bag at Costco
8 oz. Velveeta, cubed
2 cups of ½ and ½
Salt and pepper to taste
Preheat oven to 350˚.
Cook the macaroni according to its directions. Place the butter in the pot and return the macaroni once the butter has melted. Stir the macaroni until it is covered with butter. Add the cubed Velveeta and stir until it just starts to melt. Pour the macaroni into a large casserole dish that has been lightly greased. Add the shredded cheese about 1 cup at a time and the ½ and ½ and mix together. Season with salt and pepper. Place it in the oven and bake for about 40 minutes.
WEDNESDAY
Chicken and Cheese Enchiladas
Tossed salad
Chicken and Cheese Enchiladas (new recipe - adapted from Food Network Magazine)
8 corn or flour tortillas
3 cups of shredded cooked chicken – leftover from Monday’s dinner
2 ½ cups of shredded Monterey Jack cheese
1/3 C. of fresh cilantro
2 T. of olive oil
¾ C. of Queso Fresco or feta
1 cup of green salsa
Preheat broiler. Microwave tortillas until they are just warm and keep covered. Toss the chicken with 2 cups of shredded cheese in a bowl. Spoon chicken mixture down the center of each tortilla and top with a few cilantro leaves. Roll them up and place seam side down in a lightly greased 9x13 inch baking dish. Brush the tortillas with olive oil and broil until crisp and golden – about 3 minutes.
Pour the green salsa over the enchiladas and top with the remaining ½ cup of shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown – 3 to 5 minutes. Remove from the oven and top with the Queso Fresco or Feta and any remaining cilantro.
THURSDAY
Leftovers
Or
Blue Cheese Burgers
French Fries
Blue Cheese Burgers
1 ½ lbs. of ground beef
4 oz. blue cheese, cut into chunks
1 shallot, finely diced
Dash of hot pepper sauce
1 t. Worcestershire Sauce
½ t. of dry mustard
½ t. of salt
½ t. of pepper
6 hamburger buns
1 large red onion, sliced thick
In a large bowl, combine beef, shallot, hot pepper sauce, Worcestershire sauce, dry mustard, salt and pepper. Form into thin patties and place chunks of blue cheese in the middle of one patty. Top with another patty so that the cheese is stuffed into the middle of the burger. Place burgers on a hot grill. Grill for about 5 minutes per side. Also, place the thick slices of onion on the grill beside the burgers. Cook for a few minutes each side. Serve on top of the burgers or on the side.
FRIDAY
Italian Beef Sandwiches – Chicago style
Chips
Italian Beef Sandwiches – Chicago style
1 cup of water
2 cups of beef broth
1 t. of ground pepper
1 t. oregano
1 t. basil
1 t. onion salt
1 t. parsley
1 t. garlic powder
1 bay leaf
1 pkg. of dry Italian dressing mix
1 (5 lb.) roast – we will use bottom round because of the special but check your freezer
Sliced green peppers
Giardiniera – optional – this is a Hot, marinated veggie mix
Sliced provolone – optional
Place the water, broth and seasonings (through salad dressing) into a saucepan and bring to a boil. Place the roast in a slow cooker and pour the dressing mixture over the roast. Cover and cook on low for about 7 hours. Remove the roast from the slow cooker and thinly slice the beef or shred it depending on how done the beef is. Return the beef to the slow cooker and add the sliced green peppers and continue to cook for another 1 -2 hours. Pile the beef and sweet peppers onto hard crusty rolls. Top with Giardiniera and/or cheese if you wish. Be sure to serve them with lots of juice – in Chicago they like them wet - which is how I recommend eating them!
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
Green Beans
Apples – GE special
Baked potatoes – GE special
Broccoli – GE special
2 onions
Red onion
Fresh sage and thyme
Cilantro
Tossed salad
Shallot
Green peppers
Deli
Queso Fresco or Feta
Blue cheese
Hamburger buns
Spices/Oils/Vinegars/Condiments
Olive oil
Poultry seasoning
Salt and pepper
Hot pepper sauce
Worcestershire Sauce
Dry mustard
Beef broth
Oregano
Basil
Onion salt
Parsley
Garlic powder
Bay leaf
Italian dressing mix – Good Seasons
Canned Goods/Ethinic Foods/Dry Goods
Box of elbow macaroni – GE special on GE brand
Jar of green salsa
Giardiniera
Seafood/Meat Case/ Butcher
2 roasting chickens or fryers – GE special B1G1 on roasting chicks 5-7 lbs.
Ground beef
5 lb. roast – GE special B1G1 bottom round roast
Frozen Foods
French fries – GE special
Dairy
Butter
4 cups of shredded cheddar and Monterey Jack cheese
2 ½ cups of Monterey Jack Cheese
Velveeta – 8 oz.
½ and ½
Corn or flour tortillas
Sliced provolone
Bread
Misc.
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, 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 – www.menusthatsave.blogspot.com
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: 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
Harvest Blend Pork Chops
Sugar Snap Peas
Couscous
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.
TUESDAY
Broiled Tilapia Parmesan
Steamed Broccoli
Rice
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.
WEDNESDAY
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.
THURSDAY
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.
FRIDAY
Black Bean and Corn Chili
Rice
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!
Shopping/Checklist
Produce
Onion
7 oz. pkg. of mixed dried fruit – Harvest Blend – combo of dried cherries, cranberries, golden raisins
Lemon
Broccoli
Tossed salad
Sun-dried tomatoes – 8.5 oz. jar
Garlic
Fresh basil
Carrots
Apples
Green onions
Deli
Parmesan
Kalamata olives – ½ C.
Feta cheese
Spices/Oils/Vinegars/Condiments
Salt and pepper
Canola oil
Olive oil
2 cans of Chicken broth
Mayo
Chili powder
Cumin
Basil
Thyme
Oregano
Onion pwder
Celery salt
Ketchup
BBQ sauce – for dipping
Canned Goods/Ethinic Foods/Dry Goods
Couscous
Rice
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
Dairy
Butter
Heavy cream
Cheddar cheese
Sour cream
Bread
Italian seasoned bread crumbs
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!
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: 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
Harvest Blend Pork Chops
Sugar Snap Peas
Couscous
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.
TUESDAY
Broiled Tilapia Parmesan
Steamed Broccoli
Rice
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.
WEDNESDAY
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.
THURSDAY
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.
FRIDAY
Black Bean and Corn Chili
Rice
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!
Shopping/Checklist
Produce
Onion
7 oz. pkg. of mixed dried fruit – Harvest Blend – combo of dried cherries, cranberries, golden raisins
Lemon
Broccoli
Tossed salad
Sun-dried tomatoes – 8.5 oz. jar
Garlic
Fresh basil
Carrots
Apples
Green onions
Deli
Parmesan
Kalamata olives – ½ C.
Feta cheese
Spices/Oils/Vinegars/Condiments
Salt and pepper
Canola oil
Olive oil
2 cans of Chicken broth
Mayo
Chili powder
Cumin
Basil
Thyme
Oregano
Onion pwder
Celery salt
Ketchup
BBQ sauce – for dipping
Canned Goods/Ethinic Foods/Dry Goods
Couscous
Rice
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
Dairy
Butter
Heavy cream
Cheddar cheese
Sour cream
Bread
Italian seasoned bread crumbs
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!
Sunday, October 4, 2009
Weekly Menu Oct. 5
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
I hope everyone enjoyed last week’s menu! We LOVED the balsamic chicken!!! I had several salads with the leftovers!
We have another great menu this week with lots of savings! We are beginning the week with a non-traditional fish fry - oven-fried catfish! On Tuesday we are going to have a fan favorite – Beef and Bean Burritos! These are AMAZING!!!! And so easy! We will reuse our leftovers for a fun Friday night Happy Hour! The weather has me craving soup. Remember our Baked Potato Soup? This is really good and easy – in fact, you won’t believe how easy it is to make! But be sure to save the skins of your potatoes because they are going to have a place in our Friday Night Happy Hour too! Thursday is Pasta Night – Rigatoni!!! I usually make this for parties or we use to have it at our company pot-lucks. But it is so easy and delish for a weeknight meal!
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
Oven-Fried Catfish
Steamed Green Beans
Oven-Fried Catfish (adapted from allrecipes.com)
1 ½ lbs. Catfish fillets
½ C. of yellow cornmeal
1 t. paprika
1 t. dried thyme
1 t. salt
½ t. onion powder
½ t. garlic powder
½ t. pepper
½ C. of milk
Cooking spray
Preheat the oven to 425˚. Line a baking sheet with foil sprayed with cooking oil.
In one shallow dish combine all of the dry ingredients, in another shallow dish put the milk. Dip each fillet into the milk first and then dredge in the cornmeal mixture and liberally coat. Place on the greased baking sheet. Lightly spray the tops of each fillet with the spray oil.
Bake for 15 minutes in the oven or until the fish is easily flaked with a fork.
TUESDAY
Beef-and-Bean Burritos
Spanish Rice
Beef and Bean Burritos
1 (2-pound) London broil
1 (1.25-ounce) package taco seasoning mix
Cooking spray
1 cup chopped onion
1 tablespoon white vinegar
1 small can chopped green chiles
1 can refried beans, any style
12 flour tortillas
1 1/2 cups shredded Monterey Jack cheese
1 1/2 cups chopped plum tomato
3/4 cup sour cream
Trim fat from meat; rub seasoning mix over both sides of meat. Place meat in an electric slow cooker coated with cooking spray; add onion, vinegar, and green chiles. Cover with lid; cook on low-heat setting for 9 hours. Remove meat from slow cooker, reserving cooking liquid; shred meat with two forks. Combine meat and reserved cooking liquid; stir well.
Warm beans and tortillas according to package directions. Spread 2 tablespoons beans down the center of each tortilla. Spoon a heaping 1/3 cup meat mixture on top of beans. Top each with 2 tablespoons cheese, 2 tablespoons tomato, and 1 tablespoon sour cream; roll up.
WEDNESDAY
Baked Potato Soup
Salad
Baked Potato Soup – this is a hearty, stick-to-your-ribs-kinda-soup
8 large baking potatoes
2/3 cup of butter
2/3 cup all purpose flour
7 cups of milk
4 green onions, sliced
1 pkg. of bacon, cooked and crumbled
1 ¼ cups shredded cheddar cheese
1 8 oz. container of sour cream
Salt and pepper to taste
Bake potatoes at 400˚ for 1 hour. When cool, slice in half and scoop out the middle - leave enough potato on the skin (think restaurant potato skins) and reserve the skins for future use – Friday Night Happy Hour Appetizer Night. Mash the potato scooped from the skin to desired consistency. I like it a little lumpy, which gives a nice texture to the soup.
Melt butter in a Dutch oven or large soup pot over low heat. Add flour and whisk constantly for one minute until smooth. Gradually, add milk and cook over medium heat, whisking constantly until mixture has thickened and is bubbly.
Stir in mashed, lumpy potatoes and green onions and bring to a boil. Be careful not to scorch!!! Once soup has been brought to a boil, cover, reduce heat and simmer for 10 minutes. Add bacon, cheese and sour cream. Site until cheese melts. Serve immediately.
THURSDAY
Rigatoni
Salad
Garlic Bread
Rigatoni
1 lb. Hot or Sweet Italian sausage or a combo
1 green pepper
1 medium onion
2 cans of Hunt’s tomato paste
1 can of 29 oz Hunts Whole Peeled tomatoes
1 t. of oregano
2 or 3 bay leaves
1 or 2 cloves of garlic, crushed
Hot pepper flakes to taste
1 cup of water
Black pepper
1 lb. of Rigatoni pasta
Cut the green pepper and onion and fry with the sausage with 2 t. of olive oil. I like to brown the sausage in its casing whole until it is browned on all sides. Then I slice into pieces and continue to brown until they are cooked through.
In a blender or food processor, puree the tomatoes and tomato paste. Put the tomato base in a large pot and add remaining ingredients. Add sausage, peppers and onions when fully cooked. Let simmer for 1 ½ to 2 hours. Remove Bay leaves before serving!
Cook a pound of rigatoni pasta and pour sauce over cooked pasta.
FRIDAY
Happy Hour Appetizer Night
Potato Skins
Beef Nachos
Veggies and dip
Potato skins
Reserved potato skins from soup
Melted butter or Spray oil
Cheddar cheese
Toppings: bacon, sour cream, green onions, taco meat, and salsa – you get the idea
Take your potato skins and place them on a cookie sheet. Drizzle with melted butter or spray with oil. Place in a 450˚ oven and bake until crisp. Remove skins and add cheddar cheese and place under the broiler until cheese has melted. Add your toppings – fun for the kids to make their own!
Beef Nachos
Leftover Shredded beef
Tortilla Chips
Monterey Jack/cheddar cheese blend
Assorted toppings: salsa, black olives, green onions, sour cream, and guacamole
Pile tortilla chips on top of a baking sheet. Top with slightly warmed leftover shredded beef (warm up in the microwave) and lots of cheese. Place in the oven – after the skins come out – and heat until the cheese melts. Serve with your choice of toppings!
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
Green beans
2 Onions
Green pepper
Garlic
Tomato
8-10 baking potatoes – GE special 2 for $5 – do not have to buy both to get the deal
Green onions
Salad – GE special on bagged salad – B1G1 free – PLUS coupon in Sunday’s paper
Deli
Spices/Oils/Vinegars/Condiments
Yellow Cornmeal
Paprika
Thyme
Salt
Onion powder
Garlic powder
Oregano
Bay leaves
Red pepper flakes
Pepper
Cooking spray
White vinegar
Flour
Canned Goods/Ethinic Foods/Dry Goods
Taco seasoning packet – GE special on McCormick
Small can of chopped green chilies – GE special on Old El Paso
1 can of refried beans, any style – GE special on Old El Paso
Spanish rice
2 cans of tomato paste – GE special on Hunts
1 (29 oz.) can of whole, peeled tomatoes – GE special on Hunts PLUS coupon in Sunday’s paper
1 lb. of Rigatoni pasta – GE special on San Giorgio
Salsa – GE special on Chi-Chi’s
Black olives
Seafood/Meat Case/ Butcher
1 ½ lbs. catfish fillets – GE special
2 lb. Boneless Top Round – GE B1G1 Free
Bacon – GE special on GE brand and Butterball Turkey Bacon
1 lb. of hot or sweet Italian Sausage – GE B1G1 Free
Frozen Foods
Garlic Bread – GE special on New York Texas Garlic Toast
Dairy
Milk
12 flour tortillas – GE special on Mission
Shredded Monterey Jack Cheese or Mexican blend – GE special on Kraft
Cheddar cheese – GE special on Kraft
Sour cream – GE special on Breakstone’s
Butter
Guacamole
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!
I hope everyone enjoyed last week’s menu! We LOVED the balsamic chicken!!! I had several salads with the leftovers!
We have another great menu this week with lots of savings! We are beginning the week with a non-traditional fish fry - oven-fried catfish! On Tuesday we are going to have a fan favorite – Beef and Bean Burritos! These are AMAZING!!!! And so easy! We will reuse our leftovers for a fun Friday night Happy Hour! The weather has me craving soup. Remember our Baked Potato Soup? This is really good and easy – in fact, you won’t believe how easy it is to make! But be sure to save the skins of your potatoes because they are going to have a place in our Friday Night Happy Hour too! Thursday is Pasta Night – Rigatoni!!! I usually make this for parties or we use to have it at our company pot-lucks. But it is so easy and delish for a weeknight meal!
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
Oven-Fried Catfish
Steamed Green Beans
Oven-Fried Catfish (adapted from allrecipes.com)
1 ½ lbs. Catfish fillets
½ C. of yellow cornmeal
1 t. paprika
1 t. dried thyme
1 t. salt
½ t. onion powder
½ t. garlic powder
½ t. pepper
½ C. of milk
Cooking spray
Preheat the oven to 425˚. Line a baking sheet with foil sprayed with cooking oil.
In one shallow dish combine all of the dry ingredients, in another shallow dish put the milk. Dip each fillet into the milk first and then dredge in the cornmeal mixture and liberally coat. Place on the greased baking sheet. Lightly spray the tops of each fillet with the spray oil.
Bake for 15 minutes in the oven or until the fish is easily flaked with a fork.
TUESDAY
Beef-and-Bean Burritos
Spanish Rice
Beef and Bean Burritos
1 (2-pound) London broil
1 (1.25-ounce) package taco seasoning mix
Cooking spray
1 cup chopped onion
1 tablespoon white vinegar
1 small can chopped green chiles
1 can refried beans, any style
12 flour tortillas
1 1/2 cups shredded Monterey Jack cheese
1 1/2 cups chopped plum tomato
3/4 cup sour cream
Trim fat from meat; rub seasoning mix over both sides of meat. Place meat in an electric slow cooker coated with cooking spray; add onion, vinegar, and green chiles. Cover with lid; cook on low-heat setting for 9 hours. Remove meat from slow cooker, reserving cooking liquid; shred meat with two forks. Combine meat and reserved cooking liquid; stir well.
Warm beans and tortillas according to package directions. Spread 2 tablespoons beans down the center of each tortilla. Spoon a heaping 1/3 cup meat mixture on top of beans. Top each with 2 tablespoons cheese, 2 tablespoons tomato, and 1 tablespoon sour cream; roll up.
WEDNESDAY
Baked Potato Soup
Salad
Baked Potato Soup – this is a hearty, stick-to-your-ribs-kinda-soup
8 large baking potatoes
2/3 cup of butter
2/3 cup all purpose flour
7 cups of milk
4 green onions, sliced
1 pkg. of bacon, cooked and crumbled
1 ¼ cups shredded cheddar cheese
1 8 oz. container of sour cream
Salt and pepper to taste
Bake potatoes at 400˚ for 1 hour. When cool, slice in half and scoop out the middle - leave enough potato on the skin (think restaurant potato skins) and reserve the skins for future use – Friday Night Happy Hour Appetizer Night. Mash the potato scooped from the skin to desired consistency. I like it a little lumpy, which gives a nice texture to the soup.
Melt butter in a Dutch oven or large soup pot over low heat. Add flour and whisk constantly for one minute until smooth. Gradually, add milk and cook over medium heat, whisking constantly until mixture has thickened and is bubbly.
Stir in mashed, lumpy potatoes and green onions and bring to a boil. Be careful not to scorch!!! Once soup has been brought to a boil, cover, reduce heat and simmer for 10 minutes. Add bacon, cheese and sour cream. Site until cheese melts. Serve immediately.
THURSDAY
Rigatoni
Salad
Garlic Bread
Rigatoni
1 lb. Hot or Sweet Italian sausage or a combo
1 green pepper
1 medium onion
2 cans of Hunt’s tomato paste
1 can of 29 oz Hunts Whole Peeled tomatoes
1 t. of oregano
2 or 3 bay leaves
1 or 2 cloves of garlic, crushed
Hot pepper flakes to taste
1 cup of water
Black pepper
1 lb. of Rigatoni pasta
Cut the green pepper and onion and fry with the sausage with 2 t. of olive oil. I like to brown the sausage in its casing whole until it is browned on all sides. Then I slice into pieces and continue to brown until they are cooked through.
In a blender or food processor, puree the tomatoes and tomato paste. Put the tomato base in a large pot and add remaining ingredients. Add sausage, peppers and onions when fully cooked. Let simmer for 1 ½ to 2 hours. Remove Bay leaves before serving!
Cook a pound of rigatoni pasta and pour sauce over cooked pasta.
FRIDAY
Happy Hour Appetizer Night
Potato Skins
Beef Nachos
Veggies and dip
Potato skins
Reserved potato skins from soup
Melted butter or Spray oil
Cheddar cheese
Toppings: bacon, sour cream, green onions, taco meat, and salsa – you get the idea
Take your potato skins and place them on a cookie sheet. Drizzle with melted butter or spray with oil. Place in a 450˚ oven and bake until crisp. Remove skins and add cheddar cheese and place under the broiler until cheese has melted. Add your toppings – fun for the kids to make their own!
Beef Nachos
Leftover Shredded beef
Tortilla Chips
Monterey Jack/cheddar cheese blend
Assorted toppings: salsa, black olives, green onions, sour cream, and guacamole
Pile tortilla chips on top of a baking sheet. Top with slightly warmed leftover shredded beef (warm up in the microwave) and lots of cheese. Place in the oven – after the skins come out – and heat until the cheese melts. Serve with your choice of toppings!
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
Green beans
2 Onions
Green pepper
Garlic
Tomato
8-10 baking potatoes – GE special 2 for $5 – do not have to buy both to get the deal
Green onions
Salad – GE special on bagged salad – B1G1 free – PLUS coupon in Sunday’s paper
Deli
Spices/Oils/Vinegars/Condiments
Yellow Cornmeal
Paprika
Thyme
Salt
Onion powder
Garlic powder
Oregano
Bay leaves
Red pepper flakes
Pepper
Cooking spray
White vinegar
Flour
Canned Goods/Ethinic Foods/Dry Goods
Taco seasoning packet – GE special on McCormick
Small can of chopped green chilies – GE special on Old El Paso
1 can of refried beans, any style – GE special on Old El Paso
Spanish rice
2 cans of tomato paste – GE special on Hunts
1 (29 oz.) can of whole, peeled tomatoes – GE special on Hunts PLUS coupon in Sunday’s paper
1 lb. of Rigatoni pasta – GE special on San Giorgio
Salsa – GE special on Chi-Chi’s
Black olives
Seafood/Meat Case/ Butcher
1 ½ lbs. catfish fillets – GE special
2 lb. Boneless Top Round – GE B1G1 Free
Bacon – GE special on GE brand and Butterball Turkey Bacon
1 lb. of hot or sweet Italian Sausage – GE B1G1 Free
Frozen Foods
Garlic Bread – GE special on New York Texas Garlic Toast
Dairy
Milk
12 flour tortillas – GE special on Mission
Shredded Monterey Jack Cheese or Mexican blend – GE special on Kraft
Cheddar cheese – GE special on Kraft
Sour cream – GE special on Breakstone’s
Butter
Guacamole
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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