Hey everyone!
I just wanted to let you know that this blog has now moved!!! Menus That Save has moved to the Pittsburgh Post-Gazette website. Here is the link:
http://communityvoices.sites.post-gazette.com/index.php/arts-entertainment-living/menus-that-save/25633
Please follow the menu and continue to save yourself time and money when preparing meals for your family! Remember, cooking our own meals saves us money and a few calories. You family, wallet and waistline will thank you!!!
Friday, October 15, 2010
Sunday, October 10, 2010
Weekly Menu for the week of October 11
Hey everyone! Welcome to my weekly menu!
This is a “Fan favorite” week! The recipes featured this week are some of the dishes I have received the most comments for. Baked Salmon with Lemon and Rosemary, Beef and Noodles, and Balsamic Chicken! We are finishing the week with Sloppy Sliders!!! I hope you enjoy all of the recipes!
This week we are taking advantage of a ground beef special at Giant Eagle. The beef is sold in a value pack of 4 lbs or more. We are only going to use 1 lb. this week. There are two options you have when buying ground beef in bulk and wishing to freeze a portion of the beef that you are not going to use this week. You can easily divide the raw ground beef into 1 lb. servings and flatten each portion to look like a giant raw meat pancake. Place the beef in a freezer bag and stack in your freezer. By flattening the meat prior to freezing you are not only saving space in your freezer but it will speed the time for the beef to thaw out when you are ready to use it in the future. Another option is to brown all of the beef prior to freezing. Once the beef has been browned and drained of all of the fat, divide into 1 lb. portions and place in freezer bags. This will make for incredibly easy, last minute dinners. Simply pull one of the bags out of the freezer, defrost in the micro or in a skillet and then add your favorite marinara for a quick spaghetti dinner or add taco seasonings for Taco Night. Very quick – very easy!
Very soon this menu page will be moving to the Pittsburgh-Post Gazette website!!! If you haven’t done so already and would like to receive an email notification when the menu has been published please follow the link below and sign-up!
http://pages.exacttarget.com/page.aspx?QS=2e4c31a3756cb940c8b847348e1c2c73ff6c7f36e3c6f7f827d595a306624694
Tell your friends, family and neighbors! And I would like to send a HUGE THANK YOU to all of you that have been following me! None of this would have been possible without you!
And don’t forget - you can now follow the menu on Facebook and Twitter!!! Go to Kristen Kill Reisinger’s Menus That Save on Facebook and click like!!! You will receive updates and pics throughout the week. Also follow the menu on Twitter - @menusthatsave.
ALWAYS check your coupons!!! Not only the ones we receive in our newspapers and mid-week mailers but also online! Check out www.coupons.com
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!
Monday
Baked Salmon with Lemon and Rosemary
Steamed rice
Sautéed Spinach
Baked Salmon with Lemon and Rosemary (adapted from Emeril)
2 skinless salmon filets
2 Lemons thinly sliced
1 t. Rosemary
1 Red onion, thinly sliced
Sea salt
Fresh ground pepper
2 T. olive oil
Preheat oven to 425˚.
Place a large piece of foil on a baking sheet. Arrange salmon on top of the foil. Sprinkle the salmon with salt, pepper, and rosemary. Place the lemon slices and onion slices over the fish. Drizzle with the olive oil. Fold up the sides of the foil so that the salmon is in an airtight package.
Bake for 15 minutes or until just cooked through but still moist.
Tuesday
Beef and Noodles
Green beans
Beef and Noodles
1 chuck roast (about 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
Balsamic Grilled Chicken
Broiled Asparagus
Boiled New Potatoes –tossed with butter, garlic and parsley
Balsamic Grilled Chicken
¼ cup of olive oil
1/3 cup of balsamic vinegar
¼ cup of soy sauce
1 T. of Worcestershire Sauce
2-3 cloves of garlic, minced
Salt and Pepper to taste
4 boneless, skinless chicken breasts
Combine all ingredients together with a whisk and pour over chicken. Marinate for 1 to 8 hours. And then place chicken on a hot grill for about 5 minutes per side – depending on the size of each breast.
Be sure to grill extra pieces of chicken and use the leftovers for dinner on Thursday or for lunches. *** this marinade is for only 4 pieces of chicken. If you are increasing the number of pieces be sure to adjust the amount of the ingredients.
This marinade also works on pork!
Broiled Asparagus (Our favorite way to eat it)
Trim the ends off of one bunch of asparagus. Toss with olive oil (1-2 T.), salt (kosher if you have it) and cracked pepper, until covered. Lay out flat on a jelly-roll pan and broil for 5-8 minutes. Do this after the chicken and potatoes are finished. Serve sprinkled with parmesan cheese if you wish or plain is just as good!!!
Thursday
Salad or Sandwich night
Salmon and Strawberry Salad
Leftover Salmon
Salad greens – spinach, romaine or spring mix
Sliced strawberries
Slivered almonds
Poppy seed dressing or balsamic vinaigrette
Warm the salmon and then toss everything together for a delicious fresh salad. Serve with warm crusty bread.
Chicken salad with Pears, Cranberries and Blue cheese
Leftover Balsamic chicken, sliced
Salad greens, spinach, romaine or spring mix
Sliced pears
Crumbled blue cheese
Walnuts
Dried Cranberries
Balsamic Vinaigrette
Toss all of the ingredients together. Serve with warm crusty bread or pita crisps.
*** Sandwich option ***
If you aren’t into salad, take the leftover salmon and top a sliced English muffin. Cover with a slice of tomato and cheddar cheese. Place under the broiler for a salmon melt.
Or you can pile slices of chicken on top of a ciabatta roll or sub roll with lettuce, tomato and the cheese of your choice. Put under the broiler to have a toasty sandwich or keep as is. Drizzle balsamic dressing prior to serving.
Friday
Sloppy Sliders
Pickle Spears
Chips
Grapes
Sloppy Sliders
1 lb. of ground beef
1 C. chopped onion
1 C. chopped green pepper
¼ C. of ketchup
1 T. Worcestershire Sauce
1 T. mustard
½ can of tomato paste
¼ - ½ cup of water
1 T. of brown sugar
½ t. pepper
½ t. hot sauce
Brown ground beef with the peppers and onions in a large skillet. Drain and return to the skillet. Add the remaining ingredients and bring to a boil. Cover and reduce heat and simmer for about 15 minutes.
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
Spinach – GE special
2 lemons
Red onion
Garlic
Asparagus – GE special
New potatoes
Salad greens – GE special
Strawberries – GE special
Slivered almonds
Pears – GE special
Walnuts
Dried cranberries
Yellow onion
Green pepper
Grapes
Deli
French or Italian bread – GE special on Italian, French or Olive Oil Bread
Crumbled Blue Cheese
Slider rolls
Spices/Oils/Vinegars/Condiments
Rosemary
Sea salt
Olive oil
Balsamic vinegar
Worcestershire Sauce
Poppy seed dressing or Balsamic vinaigrette
Ketchup
Mustard
Brown sugar
Hot sauce
Canned Goods/Ethnic Foods/Dry Goods
Rice – white or brown – GE special on Carolina Rice
Lipton Onion Soup mix
Heinz Savory Beef Gravy – large jar or 2 smaller jars
1 pkg. of Amish Style noodles or Egg noodles
Soy sauce
Tomato paste
Seafood/Meat Case/Butcher
2 skinless salmon fillets – GE special
Chuck roast – about 3-4 lbs – GE special BOGO
4 boneless, skinless chicken breasts – more if you want leftovers for salad or sandwich night – GE special
Ground beef – GE special
Frozen Foods
Green beans – GE special on Birds Eye
Dairy
Bread
Misc.
Chips
This is a “Fan favorite” week! The recipes featured this week are some of the dishes I have received the most comments for. Baked Salmon with Lemon and Rosemary, Beef and Noodles, and Balsamic Chicken! We are finishing the week with Sloppy Sliders!!! I hope you enjoy all of the recipes!
This week we are taking advantage of a ground beef special at Giant Eagle. The beef is sold in a value pack of 4 lbs or more. We are only going to use 1 lb. this week. There are two options you have when buying ground beef in bulk and wishing to freeze a portion of the beef that you are not going to use this week. You can easily divide the raw ground beef into 1 lb. servings and flatten each portion to look like a giant raw meat pancake. Place the beef in a freezer bag and stack in your freezer. By flattening the meat prior to freezing you are not only saving space in your freezer but it will speed the time for the beef to thaw out when you are ready to use it in the future. Another option is to brown all of the beef prior to freezing. Once the beef has been browned and drained of all of the fat, divide into 1 lb. portions and place in freezer bags. This will make for incredibly easy, last minute dinners. Simply pull one of the bags out of the freezer, defrost in the micro or in a skillet and then add your favorite marinara for a quick spaghetti dinner or add taco seasonings for Taco Night. Very quick – very easy! 
Very soon this menu page will be moving to the Pittsburgh-Post Gazette website!!! If you haven’t done so already and would like to receive an email notification when the menu has been published please follow the link below and sign-up!
http://pages.exacttarget.com/page.aspx?QS=2e4c31a3756cb940c8b847348e1c2c73ff6c7f36e3c6f7f827d595a306624694
Tell your friends, family and neighbors! And I would like to send a HUGE THANK YOU to all of you that have been following me! None of this would have been possible without you!
And don’t forget - you can now follow the menu on Facebook and Twitter!!! Go to Kristen Kill Reisinger’s Menus That Save on Facebook and click like!!! You will receive updates and pics throughout the week. Also follow the menu on Twitter - @menusthatsave.
ALWAYS check your coupons!!! Not only the ones we receive in our newspapers and mid-week mailers but also online! Check out www.coupons.com
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!
Monday
Baked Salmon with Lemon and Rosemary
Steamed rice
Sautéed Spinach
Baked Salmon with Lemon and Rosemary (adapted from Emeril)
2 skinless salmon filets
2 Lemons thinly sliced
1 t. Rosemary
1 Red onion, thinly sliced
Sea salt
Fresh ground pepper
2 T. olive oil
Preheat oven to 425˚.
Place a large piece of foil on a baking sheet. Arrange salmon on top of the foil. Sprinkle the salmon with salt, pepper, and rosemary. Place the lemon slices and onion slices over the fish. Drizzle with the olive oil. Fold up the sides of the foil so that the salmon is in an airtight package.
Bake for 15 minutes or until just cooked through but still moist.
Tuesday
Beef and Noodles
Green beans
Beef and Noodles
1 chuck roast (about 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
Balsamic Grilled Chicken
Broiled Asparagus
Boiled New Potatoes –tossed with butter, garlic and parsley
Balsamic Grilled Chicken
¼ cup of olive oil
1/3 cup of balsamic vinegar
¼ cup of soy sauce
1 T. of Worcestershire Sauce
2-3 cloves of garlic, minced
Salt and Pepper to taste
4 boneless, skinless chicken breasts
Combine all ingredients together with a whisk and pour over chicken. Marinate for 1 to 8 hours. And then place chicken on a hot grill for about 5 minutes per side – depending on the size of each breast.
Be sure to grill extra pieces of chicken and use the leftovers for dinner on Thursday or for lunches. *** this marinade is for only 4 pieces of chicken. If you are increasing the number of pieces be sure to adjust the amount of the ingredients.
This marinade also works on pork!
Broiled Asparagus (Our favorite way to eat it)
Trim the ends off of one bunch of asparagus. Toss with olive oil (1-2 T.), salt (kosher if you have it) and cracked pepper, until covered. Lay out flat on a jelly-roll pan and broil for 5-8 minutes. Do this after the chicken and potatoes are finished. Serve sprinkled with parmesan cheese if you wish or plain is just as good!!!
Thursday
Salad or Sandwich night
Salmon and Strawberry Salad
Leftover Salmon
Salad greens – spinach, romaine or spring mix
Sliced strawberries
Slivered almonds
Poppy seed dressing or balsamic vinaigrette
Warm the salmon and then toss everything together for a delicious fresh salad. Serve with warm crusty bread.
Chicken salad with Pears, Cranberries and Blue cheese
Leftover Balsamic chicken, sliced
Salad greens, spinach, romaine or spring mix
Sliced pears
Crumbled blue cheese
Walnuts
Dried Cranberries
Balsamic Vinaigrette
Toss all of the ingredients together. Serve with warm crusty bread or pita crisps.
*** Sandwich option ***
If you aren’t into salad, take the leftover salmon and top a sliced English muffin. Cover with a slice of tomato and cheddar cheese. Place under the broiler for a salmon melt.
Or you can pile slices of chicken on top of a ciabatta roll or sub roll with lettuce, tomato and the cheese of your choice. Put under the broiler to have a toasty sandwich or keep as is. Drizzle balsamic dressing prior to serving.
Friday
Sloppy Sliders
Pickle Spears
Chips
Grapes
Sloppy Sliders
1 lb. of ground beef
1 C. chopped onion
1 C. chopped green pepper
¼ C. of ketchup
1 T. Worcestershire Sauce
1 T. mustard
½ can of tomato paste
¼ - ½ cup of water
1 T. of brown sugar
½ t. pepper
½ t. hot sauce
Brown ground beef with the peppers and onions in a large skillet. Drain and return to the skillet. Add the remaining ingredients and bring to a boil. Cover and reduce heat and simmer for about 15 minutes.
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
Spinach – GE special
2 lemons
Red onion
Garlic
Asparagus – GE special
New potatoes
Salad greens – GE special
Strawberries – GE special
Slivered almonds
Pears – GE special
Walnuts
Dried cranberries
Yellow onion
Green pepper
Grapes
Deli
French or Italian bread – GE special on Italian, French or Olive Oil Bread
Crumbled Blue Cheese
Slider rolls
Spices/Oils/Vinegars/Condiments
Rosemary
Sea salt
Olive oil
Balsamic vinegar
Worcestershire Sauce
Poppy seed dressing or Balsamic vinaigrette
Ketchup
Mustard
Brown sugar
Hot sauce
Canned Goods/Ethnic Foods/Dry Goods
Rice – white or brown – GE special on Carolina Rice
Lipton Onion Soup mix
Heinz Savory Beef Gravy – large jar or 2 smaller jars
1 pkg. of Amish Style noodles or Egg noodles
Soy sauce
Tomato paste
Seafood/Meat Case/Butcher
2 skinless salmon fillets – GE special
Chuck roast – about 3-4 lbs – GE special BOGO
4 boneless, skinless chicken breasts – more if you want leftovers for salad or sandwich night – GE special
Ground beef – GE special
Frozen Foods
Green beans – GE special on Birds Eye
Dairy
Bread
Misc.
Chips
Saturday, October 2, 2010
Weekly menu for the week of Oct. 4
Hey everyone! Welcome to my weekly menu!
This week we have a great menu using specials and lots of fresh ingredients. How does Cod with a creamy spinach and buttery crumb topping sound? We are also whipping up a batch of pulled pork to have the classic sandwich with cole slaw one night and then using the leftovers as the base of thick hearty soup – Brunswick Stew. Then we are serving up a light, healthy and vegetarian option for Wednesday night – pasta with greens and beans. There is something for everyone in this pasta! Let’s finish the week with French Bread Pizza. Not sure who loves this more – my husband or the kids!
A few notable specials that Giant Eagle is featuring this week … GE brand pasta – 20 for $10!!!! This is a GREAT special. Progresso Soups or Pillsbury Biscuits – 8 for $9. Kraft Cheese chunks or shredded cheese or American cheese slices – 5 for $10. McCormick Seasoning mixes – 10 for $10. If you take advantage of these specials, you could save up to $45 combined!!! If you don’t have the space to store everything, join up with a friend and split the items. This is what I call my “Divide and Conquer” Plan. This is a great way to take advantage of bulk shopping when you lack the storage space. It is also so much more fun to shop with a friend! Put the kids in the Eagle’s Nest and relax!
It seems my days get busier and busier … the plan makes it so much easier but it is only a guide. The plan can be followed exactly as laid out but it is also adaptable to your specific schedule. This past week it made more sense for me to make the Pizza Bread Roll-ups on Thursday (the night I live in my car) because it was a better “meal on the go” than the Taco Soup. The soup was perfect on Friday night when we came inside after decorating the house for Halloween. Yes – the decorations go up on October 1 or I suffer the wrath of some pretty upset kids!
Very soon this menu page will be moving to the Pittsburgh-Post Gazette website!!! If you haven’t done so already and would like to receive an email notification when the menu has been published please follow the link below and sign-up!
http://pages.exacttarget.com/page.aspx?QS=2e4c31a3756cb940c8b847348e1c2c73ff6c7f36e3c6f7f827d595a306624694
Tell your friends, family and neighbors! And I would like to send a HUGE THANK YOU to all of you that have been following me! None of this would have been possible without you!
And don’t forget - you can now follow the menu on Facebook and Twitter!!! Go to Kristen Kill Reisinger’s Menus That Save on Facebook and click like!!! You will receive updates and pics throughout the week. Also follow the menu on Twitter - @menusthatsave.
ALWAYS check your coupons!!! Not only the ones we receive in our newspapers and mid-week mailers but also online! Check out www.coupons.com
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!
Monday
Fish Florentine
Brown Rice
Fish Florentine – (adapted from Southern Living)
4 (6 oz.) cod fillets or other firm white fish
2 boxes of frozen creamed spinach, 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.
Tuesday
BBQ Pork Sandwiches
Cole Slaw
BBQ Pork
2-3 lbs. of pork – I have used pork roast (the dark meat side of the loin), pork shoulder, or pork tenderloins. Use whatever is on hand or on special.
Salt, pepper and garlic powder – enough to season the entire roast
Water
Kaiser rolls
Butter
Place pork in your crock-pot. Rub the seasonings into the pork. Add enough water to cover all of the pork. Cook on low for 8-10 hours (you can do this overnight too – beware of late-night cravings as the aroma fills your house) until the pork falls apart and can be pulled with two forks. Remove the pork from the crock-pot and shred it. Drain the crock-pot. Add your favorite BBQ sauce to the crock-pot and turn it to high and heat the sauce for a few minutes. Add the shredded pork to the BBQ sauce.
Take the Kaiser rolls and butter the insides. Place under the broiler until toasted. To assemble, place pork on toasted bun and top with cole slaw or serve the slaw on the side.
Quick and Easy BBQ Sauce
½ C. olive oil
1 stick of butter
2 cups of ketchup
1 T. of Tabasco
1 small bottle of Worcestershire Sauce
½ C. of brown sugar
2 T. of minced onion
1 T. salt or less to taste
2 cloves of garlic, minced
Juice of one lemon
Bring all of the ingredients to a boil and simmer for about 10 minutes. This is enough sauce for a 2-3 lb. boneless pork roast – if using a pork shoulder (usually with the bone and my favorite cut for pulled pork) the weight can be higher.
Tangy Cole Slaw (adapted from Cooking Light – my favorite!!!)
1 pkg. of slaw mix
1/4 cup rice wine vinegar
2 tablespoons sugar
2 tablespoons whole-grain mustard
2 tablespoons mayonnaise
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
Combine vinegar, sugar, mustard, mayonnaise, salt, black pepper, and red pepper in a small bowl; stir well with a whisk. Add the mustard mixture to cabbage mixture, and toss well to coat. Cover and chill for 20 minutes. Stir before serving.
I love that this ONLY has 2 T. of mayo!!!! Use reduced fat for an even healthier version!
Wednesday
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.
Thursday
Brunswick Stew
Biscuits
Brunswick Stew
1 onion, chopped
2 T. of olive oil
2 bone-in chicken breasts
Leftover pork BBQ – about 2 cups
1 can of diced tomatoes
2 cups of frozen corn
2 cups of frozen lima beans, thawed
2 – 3 cans of chicken broth
Salt and pepper to taste
Hot sauce to taste
Bring a large pot of water to a boil. Add the chicken breasts and cook until you can shred the meat easily. You could also bake the chicken for about 30 minutes. Remove the chicken from the bone and shred or cut into bite size pieces.
Heat oil in a large Dutch oven or stock-pot. Sauté the onion until just soft. Add the remaining ingredients and season to taste. Bring to a boil and then let simmer for at least an hour. This is a great thick and hearty soup!
Friday
French Bread Pizza
Tossed Salad
French Bread Pizza
Loaf of French bread
Pizza sauce
Mozzarella Cheese
Favorite pizza toppings
Take the French Bread and slice it lengthwise so you have two halves. Add your sauce and cheese and favorite toppings. Place in an oven heated at 450˚ and bake for 10-12 minutes or until the cheese has melted and the bread is crisp. Slice into 2” pieces 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
Garlic
Lemon
Slaw mix
2 Onions
Small pkg. of fresh mushrooms – GE BOGO
4 cups of fresh spinach – GE BOGO on bagged spinach
Deli
Parmesan cheese – GE special on DiGiorno cups
Kaiser rolls
French bread – GE special
Pepperoni or your favorite pizza toppings
Spices/Oils/Vinegars/Condiments
Garlic powder
Olive oil
Ketchup
Tabasco
Worcestershire Sauce
Brown sugar
Minced onion
Rice wine vinegar
Sugar
Whole-grain mustard
Mayo – GE special
Ground red pepper
Canned Goods/Ethnic Foods/Dry Goods
Brown Rice
Ritz or Club crackers
Farfalle or Penne pasta – GE special $.50/box!!!! Save up to $13.80 if you buy 20
Chicken broth
Can of Great Northern Beans
Can of diced tomatoes
Pizza sauce
Seafood/Meat Case/Butcher
4 Cod fillets – GE special
2-3 pounds of pork – GE special on Pork Butt Roast which is best for this recipe (if bone-in the weight will be more)- could use pork loins, center cut pork roast or several pork chops
2 bone-in chicken breasts
Frozen Foods
2 boxes of creamed spinach
2 cups of frozen corn
2 cups of frozen lima beans
Dairy
Butter
Mozzarella cheese – GE special 5 for $10 save up to $12.95 if you buy 5
Biscuits – GE special
Bread
Misc.
This week we have a great menu using specials and lots of fresh ingredients. How does Cod with a creamy spinach and buttery crumb topping sound? We are also whipping up a batch of pulled pork to have the classic sandwich with cole slaw one night and then using the leftovers as the base of thick hearty soup – Brunswick Stew. Then we are serving up a light, healthy and vegetarian option for Wednesday night – pasta with greens and beans. There is something for everyone in this pasta! Let’s finish the week with French Bread Pizza. Not sure who loves this more – my husband or the kids!
A few notable specials that Giant Eagle is featuring this week … GE brand pasta – 20 for $10!!!! This is a GREAT special. Progresso Soups or Pillsbury Biscuits – 8 for $9. Kraft Cheese chunks or shredded cheese or American cheese slices – 5 for $10. McCormick Seasoning mixes – 10 for $10. If you take advantage of these specials, you could save up to $45 combined!!! If you don’t have the space to store everything, join up with a friend and split the items. This is what I call my “Divide and Conquer” Plan. This is a great way to take advantage of bulk shopping when you lack the storage space. It is also so much more fun to shop with a friend! Put the kids in the Eagle’s Nest and relax!
It seems my days get busier and busier … the plan makes it so much easier but it is only a guide. The plan can be followed exactly as laid out but it is also adaptable to your specific schedule. This past week it made more sense for me to make the Pizza Bread Roll-ups on Thursday (the night I live in my car) because it was a better “meal on the go” than the Taco Soup. The soup was perfect on Friday night when we came inside after decorating the house for Halloween. Yes – the decorations go up on October 1 or I suffer the wrath of some pretty upset kids!
Very soon this menu page will be moving to the Pittsburgh-Post Gazette website!!! If you haven’t done so already and would like to receive an email notification when the menu has been published please follow the link below and sign-up!
http://pages.exacttarget.com/page.aspx?QS=2e4c31a3756cb940c8b847348e1c2c73ff6c7f36e3c6f7f827d595a306624694
Tell your friends, family and neighbors! And I would like to send a HUGE THANK YOU to all of you that have been following me! None of this would have been possible without you!
And don’t forget - you can now follow the menu on Facebook and Twitter!!! Go to Kristen Kill Reisinger’s Menus That Save on Facebook and click like!!! You will receive updates and pics throughout the week. Also follow the menu on Twitter - @menusthatsave.
ALWAYS check your coupons!!! Not only the ones we receive in our newspapers and mid-week mailers but also online! Check out www.coupons.com
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!
Monday
Fish Florentine
Brown Rice
Fish Florentine – (adapted from Southern Living)
4 (6 oz.) cod fillets or other firm white fish
2 boxes of frozen creamed spinach, 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.
Tuesday
BBQ Pork Sandwiches
Cole Slaw
BBQ Pork
2-3 lbs. of pork – I have used pork roast (the dark meat side of the loin), pork shoulder, or pork tenderloins. Use whatever is on hand or on special.
Salt, pepper and garlic powder – enough to season the entire roast
Water
Kaiser rolls
Butter
Place pork in your crock-pot. Rub the seasonings into the pork. Add enough water to cover all of the pork. Cook on low for 8-10 hours (you can do this overnight too – beware of late-night cravings as the aroma fills your house) until the pork falls apart and can be pulled with two forks. Remove the pork from the crock-pot and shred it. Drain the crock-pot. Add your favorite BBQ sauce to the crock-pot and turn it to high and heat the sauce for a few minutes. Add the shredded pork to the BBQ sauce.
Take the Kaiser rolls and butter the insides. Place under the broiler until toasted. To assemble, place pork on toasted bun and top with cole slaw or serve the slaw on the side.
Quick and Easy BBQ Sauce
½ C. olive oil
1 stick of butter
2 cups of ketchup
1 T. of Tabasco
1 small bottle of Worcestershire Sauce
½ C. of brown sugar
2 T. of minced onion
1 T. salt or less to taste
2 cloves of garlic, minced
Juice of one lemon
Bring all of the ingredients to a boil and simmer for about 10 minutes. This is enough sauce for a 2-3 lb. boneless pork roast – if using a pork shoulder (usually with the bone and my favorite cut for pulled pork) the weight can be higher.
Tangy Cole Slaw (adapted from Cooking Light – my favorite!!!)
1 pkg. of slaw mix
1/4 cup rice wine vinegar
2 tablespoons sugar
2 tablespoons whole-grain mustard
2 tablespoons mayonnaise
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
Combine vinegar, sugar, mustard, mayonnaise, salt, black pepper, and red pepper in a small bowl; stir well with a whisk. Add the mustard mixture to cabbage mixture, and toss well to coat. Cover and chill for 20 minutes. Stir before serving.
I love that this ONLY has 2 T. of mayo!!!! Use reduced fat for an even healthier version!
Wednesday
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.
Thursday
Brunswick Stew
Biscuits
Brunswick Stew
1 onion, chopped
2 T. of olive oil
2 bone-in chicken breasts
Leftover pork BBQ – about 2 cups
1 can of diced tomatoes
2 cups of frozen corn
2 cups of frozen lima beans, thawed
2 – 3 cans of chicken broth
Salt and pepper to taste
Hot sauce to taste
Bring a large pot of water to a boil. Add the chicken breasts and cook until you can shred the meat easily. You could also bake the chicken for about 30 minutes. Remove the chicken from the bone and shred or cut into bite size pieces.
Heat oil in a large Dutch oven or stock-pot. Sauté the onion until just soft. Add the remaining ingredients and season to taste. Bring to a boil and then let simmer for at least an hour. This is a great thick and hearty soup!
Friday
French Bread Pizza
Tossed Salad
French Bread Pizza
Loaf of French bread
Pizza sauce
Mozzarella Cheese
Favorite pizza toppings
Take the French Bread and slice it lengthwise so you have two halves. Add your sauce and cheese and favorite toppings. Place in an oven heated at 450˚ and bake for 10-12 minutes or until the cheese has melted and the bread is crisp. Slice into 2” pieces 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
Garlic
Lemon
Slaw mix
2 Onions
Small pkg. of fresh mushrooms – GE BOGO
4 cups of fresh spinach – GE BOGO on bagged spinach
Deli
Parmesan cheese – GE special on DiGiorno cups
Kaiser rolls
French bread – GE special
Pepperoni or your favorite pizza toppings
Spices/Oils/Vinegars/Condiments
Garlic powder
Olive oil
Ketchup
Tabasco
Worcestershire Sauce
Brown sugar
Minced onion
Rice wine vinegar
Sugar
Whole-grain mustard
Mayo – GE special
Ground red pepper
Canned Goods/Ethnic Foods/Dry Goods
Brown Rice
Ritz or Club crackers
Farfalle or Penne pasta – GE special $.50/box!!!! Save up to $13.80 if you buy 20
Chicken broth
Can of Great Northern Beans
Can of diced tomatoes
Pizza sauce
Seafood/Meat Case/Butcher
4 Cod fillets – GE special
2-3 pounds of pork – GE special on Pork Butt Roast which is best for this recipe (if bone-in the weight will be more)- could use pork loins, center cut pork roast or several pork chops
2 bone-in chicken breasts
Frozen Foods
2 boxes of creamed spinach
2 cups of frozen corn
2 cups of frozen lima beans
Dairy
Butter
Mozzarella cheese – GE special 5 for $10 save up to $12.95 if you buy 5
Biscuits – GE special
Bread
Misc.
Saturday, September 25, 2010
Weekly Menu for the week of September 27
Hey everyone! Welcome to my weekly menu!
Well what a week! I know there are a few of you that won’t be able to view the menu for a day or two as they continue to restore power from Wednesday’s storm. I hope everyone is safe and their homes did not sustain too much damage. We were fortunate that our home was not touched but it took us a couple hours to get home because there were too many trees down.
On a positive note, it is Buy One Get One Free week at Giant Eagle! Therefore, if you have an empty fridge and freezer you can stock up again without spending a lot of money. Lots and lots of specials!!! The big one that we are taking advantage of – and stretching it over three nights – is the BOGO Roasting Chickens. If you are going to roast a chicken (and it really is so easy to do) be sure you roast 2 chickens at the same time!!! Shredded and cooked chicken is so versatile and economical. Eat one the first night and then remove chicken and reinvent it! This not only saves you money but lots of time as well. Don’t be afraid to roast the chickens on Sunday or in the afternoon while the kids are at school. It will reheat taste just as good. Do whatever is easiest for you.
Exciting news!!!! Very soon this menu page will be moving to the Pittsburgh-Post Gazette website!!! If you would like to receive an email notification when the menu has been published please follow the link below and sign-up!
http://pages.exacttarget.com/page.aspx?QS=2e4c31a3756cb940c8b847348e1c2c73ff6c7f36e3c6f7f827d595a306624694
Tell your friends, family and neighbors! And I would like to send a HUGE THANK YOU to all of you that have been following me! None of this would have been possible without you!
And don’t forget - you can now follow the menu on Facebook and Twitter!!! Go to Kristen Kill Reisinger’s Menus That Save on Facebook and click like!!! You will receive updates and pics throughout the week. Also follow the menu on Twitter - @menusthatsave.
ALWAYS check your coupons!!! Not only the ones we receive in our newspapers and mid-week mailers but also online! Check out www.coupons.com
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!
Monday
Italian Herb-Roasted Chicken – Double Duty Meal
Wild Rice
Balsamic Glazed Carrots
Italian Herb-Roasted Chicken (Adapted from Southern Living)
2 (4 to 5 lb.) roasting chickens
1 lemon, halved
2 T. olive oil
4 sprigs each of fresh rosemary, thyme and oregano (May use dried herbs in place of fresh)
6 garlic cloves, peeled
½ t. salt
¼ t. of pepper
Remove and discard giblets from chicken; rinse under cold water and pat dry. Squeeze ½ lemon over each of the chickens and rub with olive oil. Place ½ of squeezed lemon, 2 sprigs of each herb, and 3 garlic cloves into the cavity of each chicken (if using dried herbs rub on the skin of the bird). Sprinkle with 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 at 375˚ for 1 hour and 50 minutes or until juices run clear or a meat thermometer inserted into the thigh registers 180˚ or follow the directions on the package of the chicken.
Serve one roasted chicken and cover and refrigerate the other for later use.
Balsamic Glazed Carrots
1 pkg of baby carrots
Olive or Canola oil
Balsamic Vinegar
Salt and Pepper
Preheat oven to 450˚. Place carrots on jelly-roll pan. Drizzle with oil and vinegar, sprinkle with salt and pepper. Toss to coat. Roast in the oven for approximately 20 minutes. The carrots will be slightly glazed and firm, not mushy.
Tuesday
Panko-Crusted Pork Chops
Steamed Rice
Sugar Snap Peas
Panko-Crusted Pork Chops (Adapted from Cooking Light)
2/3 cup panko (Japanese breadcrumbs)
1 large egg white, lightly beaten
4 boneless center-cut loin pork chops (about 1/2 inch thick)
1 t. canola oil
Cooking spray
1/8 t. salt
1 T. minced fresh ginger
1/3 cup fat-free, less-sodium chicken broth
2 T. cooking sherry
2 T. soy sauce
2 t. sugar
1 t. wasabi paste
1/3 cup thinly sliced green onions
Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan; sprinkle with salt.
Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.
Wednesday
Broiled Tilapia Parmesan
Steamed Broccoli
Salad
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.
Thursday
Chicken Taco Soup
Tortilla Chips
Chicken Taco Soup
½ cup diced onions
½ cup diced green peppers
1 T. minced garlic
Vegetable Oil
2-3 cups of leftover cubed chicken
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.
Friday
Pizza Bread Rollups OR Chicken and Artichoke Calzones
Carrot Sticks
Grapes
Pizza Bread Rollups (adapted from Southern Living and one of our favorites!!!)
1 can of refrigerated pizza crust dough
1 large egg slightly beaten
1 cup shredded mozzarella cheese
1 pkg of sliced pepperoni
1 t. of dried Italian seasoning
¾ cup of pizza sauce
Preheat oven to 375˚. Unroll dough onto lightly greased jelly-roll pan and pat or roll to ¼ inch thickness. Brush lightly with egg. Sprinkle with cheese and pepperoni. Roll up, jelly-roll fashion, pinching ends and seams to seal. Curl dough into a circle (think really large doughnut), pinching ends together to seal. Brush with egg and sprinkle with Italian seasoning.
Bake for 30-35 minutes or until golden. Cut into 2 inch thick slices and serve with pizza sauce.
This is a great recipe for the kids to get involved. My kids love to paint on the egg and sprinkle the cheese.
Chicken and Artichoke Calzones – adapted from Cooking Light
2 small jars of marinated artichoke hearts, drained and finely chopped
1 garlic clove, minced
¼ chopped roasted red peppers
2 cups thinly sliced fresh spinach leaves
1 1/4 cups shredded mozzarella cheese
1 cup shredded cooked chicken breast
1 teaspoon olive oil
2 teaspoons parmesan cheese
1 (13.8-ounce) can refrigerated pizza crust dough
Preheat oven to 425°.
Combine artichokes and garlic in a large bowl. Add spinach, cheese, and chicken; toss gently to combine.
Brush oil over a baking sheet; sprinkle with parmesan. Unroll dough onto prepared baking sheet; cut into 6 equal portions. Cover and let rest 5 minutes. Pat each portion into a 6 x 5-inch rectangle. Spoon 2/3 cup spinach mixture into center of each dough portion. Fold one corner of each dough portion over spinach mixture to form a triangle. Press edges together with fingers to seal. Bake at 425° for 12 minutes or until 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
2 Lemons
Fresh rosemary, thyme, and oregano (could use dry spices)
Garlic
Carrots – GE special
Ginger
Green onions
Broccoli
Salad – GE special BOG
Onion
Green pepper
Grapes
Spinach – GE special BOGO
Deli
Parmesan cheese
Pepperoni
Spices/Oils/Vinegars/Condiments
Olive oil
Balsamic vinegar
Cooking spray
Cooking sherry
Sugar
Mayo
Basil
Onion powder
Celery salt
Italian seasoning
Canned Goods/Ethnic Foods/Dry Goods
Wild rice
Rice
Panko – Japanese breadcrumbs
Chicken broth – GE special
Soy sauce
Wasabi paste
15 oz. can of corn
15 oz. can of hominy
15 oz. can of black beans
8 oz. can of tomato paste
8 oz. jar of salsa
1 packet of taco seasoning
2 – 14 oz. chicken broth
Pizza sauce
2 small jars of marinated artichoke hearts
Roasted red peppers
Seafood/Meat Case/Butcher
2 whole roasting chickens – GE BOGO
4 Boneless pork chops – GE special but check your freezer from last week!!!
2 lbs. of tilapia – GE special
Frozen Foods
Sugar snap peas
Dairy
Eggs – GE special
Butter – GE special on Land of Lakes
1 or 2 cans of refrigerated pizza dough or your homemade – GE special on mix or refrigerated dough
Mozzarella cheese – GE special on GE brand
Bread
Misc.
Tortilla chips
Well what a week! I know there are a few of you that won’t be able to view the menu for a day or two as they continue to restore power from Wednesday’s storm. I hope everyone is safe and their homes did not sustain too much damage. We were fortunate that our home was not touched but it took us a couple hours to get home because there were too many trees down. On a positive note, it is Buy One Get One Free week at Giant Eagle! Therefore, if you have an empty fridge and freezer you can stock up again without spending a lot of money. Lots and lots of specials!!! The big one that we are taking advantage of – and stretching it over three nights – is the BOGO Roasting Chickens. If you are going to roast a chicken (and it really is so easy to do) be sure you roast 2 chickens at the same time!!! Shredded and cooked chicken is so versatile and economical. Eat one the first night and then remove chicken and reinvent it! This not only saves you money but lots of time as well. Don’t be afraid to roast the chickens on Sunday or in the afternoon while the kids are at school. It will reheat taste just as good. Do whatever is easiest for you.
Exciting news!!!! Very soon this menu page will be moving to the Pittsburgh-Post Gazette website!!! If you would like to receive an email notification when the menu has been published please follow the link below and sign-up!
http://pages.exacttarget.com/page.aspx?QS=2e4c31a3756cb940c8b847348e1c2c73ff6c7f36e3c6f7f827d595a306624694
Tell your friends, family and neighbors! And I would like to send a HUGE THANK YOU to all of you that have been following me! None of this would have been possible without you!
And don’t forget - you can now follow the menu on Facebook and Twitter!!! Go to Kristen Kill Reisinger’s Menus That Save on Facebook and click like!!! You will receive updates and pics throughout the week. Also follow the menu on Twitter - @menusthatsave.
ALWAYS check your coupons!!! Not only the ones we receive in our newspapers and mid-week mailers but also online! Check out www.coupons.com
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!
Monday
Italian Herb-Roasted Chicken – Double Duty Meal
Wild Rice
Balsamic Glazed Carrots
Italian Herb-Roasted Chicken (Adapted from Southern Living)2 (4 to 5 lb.) roasting chickens
1 lemon, halved
2 T. olive oil
4 sprigs each of fresh rosemary, thyme and oregano (May use dried herbs in place of fresh)
6 garlic cloves, peeled
½ t. salt
¼ t. of pepper
Remove and discard giblets from chicken; rinse under cold water and pat dry. Squeeze ½ lemon over each of the chickens and rub with olive oil. Place ½ of squeezed lemon, 2 sprigs of each herb, and 3 garlic cloves into the cavity of each chicken (if using dried herbs rub on the skin of the bird). Sprinkle with 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 at 375˚ for 1 hour and 50 minutes or until juices run clear or a meat thermometer inserted into the thigh registers 180˚ or follow the directions on the package of the chicken.
Serve one roasted chicken and cover and refrigerate the other for later use.
Balsamic Glazed Carrots
1 pkg of baby carrots
Olive or Canola oil
Balsamic Vinegar
Salt and Pepper
Preheat oven to 450˚. Place carrots on jelly-roll pan. Drizzle with oil and vinegar, sprinkle with salt and pepper. Toss to coat. Roast in the oven for approximately 20 minutes. The carrots will be slightly glazed and firm, not mushy.
Tuesday
Panko-Crusted Pork Chops
Steamed Rice
Sugar Snap Peas
Panko-Crusted Pork Chops (Adapted from Cooking Light)
2/3 cup panko (Japanese breadcrumbs)
1 large egg white, lightly beaten
4 boneless center-cut loin pork chops (about 1/2 inch thick)
1 t. canola oil
Cooking spray
1/8 t. salt
1 T. minced fresh ginger
1/3 cup fat-free, less-sodium chicken broth
2 T. cooking sherry
2 T. soy sauce
2 t. sugar
1 t. wasabi paste
1/3 cup thinly sliced green onions
Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan; sprinkle with salt.
Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.
Wednesday
Broiled Tilapia Parmesan
Steamed Broccoli
Salad
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.
Thursday
Chicken Taco Soup
Tortilla Chips
Chicken Taco Soup
½ cup diced onions
½ cup diced green peppers
1 T. minced garlic
Vegetable Oil
2-3 cups of leftover cubed chicken
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.
Friday
Pizza Bread Rollups OR Chicken and Artichoke Calzones
Carrot Sticks
Grapes
Pizza Bread Rollups (adapted from Southern Living and one of our favorites!!!)
1 can of refrigerated pizza crust dough
1 large egg slightly beaten
1 cup shredded mozzarella cheese
1 pkg of sliced pepperoni
1 t. of dried Italian seasoning
¾ cup of pizza sauce
Preheat oven to 375˚. Unroll dough onto lightly greased jelly-roll pan and pat or roll to ¼ inch thickness. Brush lightly with egg. Sprinkle with cheese and pepperoni. Roll up, jelly-roll fashion, pinching ends and seams to seal. Curl dough into a circle (think really large doughnut), pinching ends together to seal. Brush with egg and sprinkle with Italian seasoning.
Bake for 30-35 minutes or until golden. Cut into 2 inch thick slices and serve with pizza sauce.
This is a great recipe for the kids to get involved. My kids love to paint on the egg and sprinkle the cheese.
Chicken and Artichoke Calzones – adapted from Cooking Light
2 small jars of marinated artichoke hearts, drained and finely chopped
1 garlic clove, minced
¼ chopped roasted red peppers
2 cups thinly sliced fresh spinach leaves
1 1/4 cups shredded mozzarella cheese
1 cup shredded cooked chicken breast
1 teaspoon olive oil
2 teaspoons parmesan cheese
1 (13.8-ounce) can refrigerated pizza crust dough
Preheat oven to 425°.
Combine artichokes and garlic in a large bowl. Add spinach, cheese, and chicken; toss gently to combine.
Brush oil over a baking sheet; sprinkle with parmesan. Unroll dough onto prepared baking sheet; cut into 6 equal portions. Cover and let rest 5 minutes. Pat each portion into a 6 x 5-inch rectangle. Spoon 2/3 cup spinach mixture into center of each dough portion. Fold one corner of each dough portion over spinach mixture to form a triangle. Press edges together with fingers to seal. Bake at 425° for 12 minutes or until 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
2 Lemons
Fresh rosemary, thyme, and oregano (could use dry spices)
Garlic
Carrots – GE special
Ginger
Green onions
Broccoli
Salad – GE special BOG
Onion
Green pepper
Grapes
Spinach – GE special BOGO
Deli
Parmesan cheese
Pepperoni
Spices/Oils/Vinegars/Condiments
Olive oil
Balsamic vinegar
Cooking spray
Cooking sherry
Sugar
Mayo
Basil
Onion powder
Celery salt
Italian seasoning
Canned Goods/Ethnic Foods/Dry Goods
Wild rice
Rice
Panko – Japanese breadcrumbs
Chicken broth – GE special
Soy sauce
Wasabi paste
15 oz. can of corn
15 oz. can of hominy
15 oz. can of black beans
8 oz. can of tomato paste
8 oz. jar of salsa
1 packet of taco seasoning
2 – 14 oz. chicken broth
Pizza sauce
2 small jars of marinated artichoke hearts
Roasted red peppers
Seafood/Meat Case/Butcher
2 whole roasting chickens – GE BOGO
4 Boneless pork chops – GE special but check your freezer from last week!!!
2 lbs. of tilapia – GE special
Frozen Foods
Sugar snap peas
Dairy
Eggs – GE special
Butter – GE special on Land of Lakes
1 or 2 cans of refrigerated pizza dough or your homemade – GE special on mix or refrigerated dough
Mozzarella cheese – GE special on GE brand
Bread
Misc.
Tortilla chips
Sunday, September 19, 2010
Weekly Menu for the Week of September 20
Hey everyone! Welcome to my weekly menu!
Some of our favorite recipes are featured this week! Seasonal flavors and easy recipes help us keep the dinner hour running smoothly. Harvest Blend Pork Chops are unbelievably easy and delicious! The combination of dried fruit, onion and chicken broth will both amaze and delight your palette. A classic dinner of Meatloaf and Mashed Potatoes but with a twist - this recipe combines oatmeal instead of breadcrumbs for a healthier version! A wonderful Italian dish – Chicken Marsala – that is so easy you won’t believe that it isn’t take-out from your favorite Italian restaurant!
Our “dinner-on-the-go” meal this week is homemade Chicken Nuggets! These are fantastic!!!! I put them in brown paper lunch sacks for the kids and bring little Tupperware cups of ketchup for them to dip! Carrots and apples round out this on the go meal that is healthier than hitting the drive-thru! If nuggets aren’t your thing how about a meatloaf sandwich! These are one of our favorite ways to use up leftovers! Friday night is Pizza Night! There are specials on pizza sauce so whip up your own if you like! My kids LOVE to make their own pizzas! We use flatbread or French bread or tortillas or even English Muffins! Use whatever you want! Make it fun!
Exciting news!!!! Very soon this menu page will be moving to the Pittsburgh-Post Gazette website!!! If you would like to receive an email notification when the menu has been published please follow the link below and sign-up!
http://pages.exacttarget.com/page.aspx?QS=2e4c31a3756cb940c8b847348e1c2c73ff6c7f36e3c6f7f827d595a306624694
Tell your friends, family and neighbors! And I would like to send a HUGE THANK YOU to all of you that have been following me! None of this would have been possible without you!
And don’t forget - you can now follow the menu on Facebook and Twitter!!! Go to Kristen Kill Reisinger’s Menus That Save on Facebook and click like!!! You will receive updates and pics throughout the week. Also follow the menu on Twitter - @menusthatsave.
ALWAYS check your coupons!!! Not only the ones we receive in our newspapers and mid-week mailers but also online! Check out www.coupons.com
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!
Monday
Harvest Blend Pork Chops
Sugar Snap Peas
Couscous
Harvest Blend Pork Chops – adapted from Southern Living
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
Cheeseburger Meat Loaf
Mashed Potatoes
Peas
Cheeseburger Meat Loaf - adapted from Southern Living
2 lbs. of ground beef
2 cups of shredded Cheddar cheese
1 ½ cups of uncooked regular oatmeal
1 cup of milk
½ cup of finely chopped onion
2 eggs
2 t. Worcestershire sauce
1 t. of salt
1 t. dry mustard
½ t, of garlic powder
½ t. pepper
1 cup of chili sauce
Preheat oven to 350˚. Combine all ingredients EXCEPT chili sauce until well blended. Put meat mixture in a loafpan – 8x4 inch.
Bake at 350˚ for 40 minutes. Pour chili sauce on top of the loaf and bake for an additional 40 minutes or until the meat is no longer pink in the middle. Let stand for 10 minutes, drain, and slice.
This is a thick meatloaf – we like it like that. You could divide the recipe in half and place in two loaf pans and reduce the cooking time by 10-15 minutes. Also, if you do that, you will need to increase the amount chili sauce to 2 cups – 1 cup for each loaf.
Another thing – I typically use a meatloaf mix. BUT, the beef is on special this week and I am opting to use that instead.
*** Healthy Note – I love that this recipe uses oats instead of breadcrumbs!!! Also – this is a great recipe to sneak in something healthy for your kids. Maybe you could puree spinach and add it to the mix prior to baking.
Wednesday
Chicken Marsala
Angel Hair Pasta
Broccoli
Chicken Marsala
3 boneless, skinless chicken breasts, pounded thin and cut into cutlets
2 T. of flour
3 T. of butter
1 – 8 oz. pkg. of fresh mushrooms, sliced
¾ cup of Marsala wine
¼ cup of water
1 T. of dried parsley or 2 T. if using fresh
¼ t. of Rosemary
Melt butter in a large skillet and sauté the mushrooms over medium-high heat until browned – about 8 minutes. Remove and set aside. Dredge both sides of the chicken in the flour and add to the skillet. Cook thoroughly, about 4 minutes on each side – this will depend on how thin the chicken is. Remove chicken and set aside. Return the mushrooms to the skillet and stir in the Marsala, water, parsley and Rosemary - stirring to pick up the browned pieces at the bottom of the skillet. Return the chicken to the skillet until covered with the sauce and heated through.
Meanwhile, cook Angel Hair pasta according to the directions. Toss the cooked pasta with melted butter and 2 T. of parmesan cheese.
Thursday
Meatloaf Sandwiches or Baked Chicken Nuggets “dinner on the go”
Baked chicken nuggets
3 boneless, skinless chicken breast, 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
Pizza Night – Any way you like it!
Make it homemade or order in! Enjoy the 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
Onion
7 oz. pkg. of dried mixed fruit – Harvest Blend or dried cherry, apple and golden raisin blend
Potatoes – GE special on Yukon Gold – great for mashed potatoes!!!
Mushrooms – GE special
Carrots - GE special
Apples or pears – GE special on Pears!
Deli
Parmesan cheese
Buns – if having meatloaf sandwiches
Spices/Oils/Vinegars/Condiments
Canola oil
Worcestershire Sauce
Dry mustard
Garlic powder
Chili sauce
Flour
Marsala wine – cooking wine is fine
Parsley
Rosemary
Thyme
Basil
Canned Goods/Ethnic Foods/Dry Goods
Couscous
Chicken broth
Oatmeal
Pasta – angel hair – GE special on GE brand $1/box!!!
Pizza Sauce – GE special on Contadina sauce - $1/can!!! – if making homemade pizzas!
Seafood/Meat Case/Butcher
4 boneless pork chops – GE BOGO
2 lbs. of ground beef or meatloaf mix
6 boneless, skinless chicken breasts – GE special
Frozen Foods
Sugar snap peas
Peas - GE special on Green Giant boxed veggies
Broccoli
Dairy
Milk
Eggs
Butter
Bread
Italian seasoned bread crumbs
Misc.
Some of our favorite recipes are featured this week! Seasonal flavors and easy recipes help us keep the dinner hour running smoothly. Harvest Blend Pork Chops are unbelievably easy and delicious! The combination of dried fruit, onion and chicken broth will both amaze and delight your palette. A classic dinner of Meatloaf and Mashed Potatoes but with a twist - this recipe combines oatmeal instead of breadcrumbs for a healthier version! A wonderful Italian dish – Chicken Marsala – that is so easy you won’t believe that it isn’t take-out from your favorite Italian restaurant! Our “dinner-on-the-go” meal this week is homemade Chicken Nuggets! These are fantastic!!!! I put them in brown paper lunch sacks for the kids and bring little Tupperware cups of ketchup for them to dip! Carrots and apples round out this on the go meal that is healthier than hitting the drive-thru! If nuggets aren’t your thing how about a meatloaf sandwich! These are one of our favorite ways to use up leftovers! Friday night is Pizza Night! There are specials on pizza sauce so whip up your own if you like! My kids LOVE to make their own pizzas! We use flatbread or French bread or tortillas or even English Muffins! Use whatever you want! Make it fun!
Exciting news!!!! Very soon this menu page will be moving to the Pittsburgh-Post Gazette website!!! If you would like to receive an email notification when the menu has been published please follow the link below and sign-up!
http://pages.exacttarget.com/page.aspx?QS=2e4c31a3756cb940c8b847348e1c2c73ff6c7f36e3c6f7f827d595a306624694
Tell your friends, family and neighbors! And I would like to send a HUGE THANK YOU to all of you that have been following me! None of this would have been possible without you!
And don’t forget - you can now follow the menu on Facebook and Twitter!!! Go to Kristen Kill Reisinger’s Menus That Save on Facebook and click like!!! You will receive updates and pics throughout the week. Also follow the menu on Twitter - @menusthatsave.
ALWAYS check your coupons!!! Not only the ones we receive in our newspapers and mid-week mailers but also online! Check out www.coupons.com
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!
Monday
Harvest Blend Pork Chops
Sugar Snap Peas
Couscous
Harvest Blend Pork Chops – adapted from Southern Living
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
Cheeseburger Meat Loaf
Mashed Potatoes
Peas
Cheeseburger Meat Loaf - adapted from Southern Living
2 lbs. of ground beef
2 cups of shredded Cheddar cheese
1 ½ cups of uncooked regular oatmeal
1 cup of milk
½ cup of finely chopped onion
2 eggs
2 t. Worcestershire sauce
1 t. of salt
1 t. dry mustard
½ t, of garlic powder
½ t. pepper
1 cup of chili sauce
Preheat oven to 350˚. Combine all ingredients EXCEPT chili sauce until well blended. Put meat mixture in a loafpan – 8x4 inch.
Bake at 350˚ for 40 minutes. Pour chili sauce on top of the loaf and bake for an additional 40 minutes or until the meat is no longer pink in the middle. Let stand for 10 minutes, drain, and slice.
This is a thick meatloaf – we like it like that. You could divide the recipe in half and place in two loaf pans and reduce the cooking time by 10-15 minutes. Also, if you do that, you will need to increase the amount chili sauce to 2 cups – 1 cup for each loaf.
Another thing – I typically use a meatloaf mix. BUT, the beef is on special this week and I am opting to use that instead.
*** Healthy Note – I love that this recipe uses oats instead of breadcrumbs!!! Also – this is a great recipe to sneak in something healthy for your kids. Maybe you could puree spinach and add it to the mix prior to baking.
Wednesday
Chicken Marsala
Angel Hair Pasta
Broccoli
Chicken Marsala
3 boneless, skinless chicken breasts, pounded thin and cut into cutlets
2 T. of flour
3 T. of butter
1 – 8 oz. pkg. of fresh mushrooms, sliced
¾ cup of Marsala wine
¼ cup of water
1 T. of dried parsley or 2 T. if using fresh
¼ t. of Rosemary
Melt butter in a large skillet and sauté the mushrooms over medium-high heat until browned – about 8 minutes. Remove and set aside. Dredge both sides of the chicken in the flour and add to the skillet. Cook thoroughly, about 4 minutes on each side – this will depend on how thin the chicken is. Remove chicken and set aside. Return the mushrooms to the skillet and stir in the Marsala, water, parsley and Rosemary - stirring to pick up the browned pieces at the bottom of the skillet. Return the chicken to the skillet until covered with the sauce and heated through.
Meanwhile, cook Angel Hair pasta according to the directions. Toss the cooked pasta with melted butter and 2 T. of parmesan cheese.
Thursday
Meatloaf Sandwiches or Baked Chicken Nuggets “dinner on the go”
Baked chicken nuggets
3 boneless, skinless chicken breast, 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
Pizza Night – Any way you like it!
Make it homemade or order in! Enjoy the 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
Onion
7 oz. pkg. of dried mixed fruit – Harvest Blend or dried cherry, apple and golden raisin blend
Potatoes – GE special on Yukon Gold – great for mashed potatoes!!!
Mushrooms – GE special
Carrots - GE special
Apples or pears – GE special on Pears!
Deli
Parmesan cheese
Buns – if having meatloaf sandwiches
Spices/Oils/Vinegars/Condiments
Canola oil
Worcestershire Sauce
Dry mustard
Garlic powder
Chili sauce
Flour
Marsala wine – cooking wine is fine
Parsley
Rosemary
Thyme
Basil
Canned Goods/Ethnic Foods/Dry Goods
Couscous
Chicken broth
Oatmeal
Pasta – angel hair – GE special on GE brand $1/box!!!
Pizza Sauce – GE special on Contadina sauce - $1/can!!! – if making homemade pizzas!
Seafood/Meat Case/Butcher
4 boneless pork chops – GE BOGO
2 lbs. of ground beef or meatloaf mix
6 boneless, skinless chicken breasts – GE special
Frozen Foods
Sugar snap peas
Peas - GE special on Green Giant boxed veggies
Broccoli
Dairy
Milk
Eggs
Butter
Bread
Italian seasoned bread crumbs
Misc.
Sunday, September 12, 2010
Week 35 – 9/13-9/17
Hey everyone! Welcome to my weekly menu!
Exciting news!!!! Very soon this menu page will be moving to the Pittsburgh-Post Gazette website!!! If you would like to receive an email notification when the menu has been published please follow the link below and sign-up!
http://pages.exacttarget.com/page.aspx?QS=2e4c31a3756cb940c8b847348e1c2c73ff6c7f36e3c6f7f827d595a306624694
Tell your friends, family and neighbors! And I would like to send a HUGE THANK YOU to all of you that have been following me! None of this would have been possible without you!
Recently, I received a request for a Falafel recipe. I searched many websites, found various ways to prepare the dish and combined a few to create my own version of this quick, tasty, healthy dish! I hope you enjoy it as much as my hubby and I did. The kids – not so much. But I included a recipe for Cheddar-Feta Pizza for the little palettes in your house.
As you know, I love trying new recipes!!! If you have a recipe that your family loves please pass it on! This week we are featuring a recipe passed to me by Sarah M. from my hometown – Lima, Ohio. Yes, for you Gleeks out there – I am from Lima and yes the town does exist! The recipe is Chicken Stroganoff and she has received rave reviews from family and friends. She says this is the perfect pot-luck meal too! It sounds so yummy we can’t wait to try it!
Giant Eagle is having a Latin American Food Festival this week. Lots of specials on all of the wonderful ingredients that make up those flavorful and spicy dishes we love. And of course we will take advantage of the specials by whipping up a few amazing recipes. How does Coriander-Crusted Tuna with a Black Bean Salsa sound? Yum right? And then on Friday to close our hectic week and begin a restful weekend, plug in your crock-pots for Black Bean and Corn Chili! You will love walking into your house on Friday night and smelling all of the wonderful scents that will fill your house. Pop open a cold beverage and let your weekend begin!
Now that all of the after-school activities have begun, unfortunately we need a meal-on-the-go. There is one night where at least one of my children will have to eat dinner in the car. This week, we are having Cheddar Sliders with Sweet Potato fries and slices of apple. This is the perfect meal on the go! I can wrap everything in foil and keep warm for my daughter after dance when she meets us at the soccer field just before we have to head to the ice-rink for hockey … ahhhhh. I am tired just thinking about it! Wish me luck!
And don’t forget - you can now follow the menu on Facebook and Twitter!!! Go to Kristen Kill Reisinger’s Menus That Save on Facebook and click like!!! You will receive updates and pics throughout the week. Also follow the menu on Twitter - @menusthatsave.
ALWAYS check your coupons!!! Not only the ones we receive in our newspapers and mid-week mailers but also online! Check out www.coupons.com
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!
Monday
Falafel
Cucumber Yogurt Sauce
Salad
Falafel
1 t. Thai chili garlic paste
½ t. of curry
2 T. chopped fresh cilantro
2 T. chopped fresh parsley
1 t. cumin
½ t. salt
¼ t. ground black pepper
½ cup of bread crumbs
Juice of one lemon
15 oz. can chickpeas, drained
2 T. canola, divided
3 pita or flatbread warmed
Slices of tomato
Slices of cucumber
Yogurt Sauce – recipe below
In a food processor, combine the chili garlic paste, cilantro, parsley, cumin, salt, pepper, breadcrumbs, and lemon juice. Add the chickpeas and pulse until the chickpeas are well chopped. Form the mixture into 9 patties, using about ¼ cup of the mixture for each.
In a large skillet over medium, heat 1 T. of the canola oil. Fry half of the patties until the bottoms are lightly browned, about 1 to 2 minutes. Use a spatula to carefully flip the falafel and brown on the other sides, about another 1 to 2 minutes. Transfer the falafel to a paper towel-lined plate. Add the remaining tablespoon of oil to the pan and repeat with the remaining ingredients. To serve, arrange 3 falafel on each flatbread, add slices of tomato and cucumber and top with the yogurt sauce.
This will only serve 3!!! So plan accordingly!!! My kids stuck their noses up so I made them Feta-Cheddar Pizzas. Top a pita with cheddar cheese and pop in a 400° oven until the cheese melts. Top with crumbled feta. They LOVE this!!!
Yogurt Sauce
1 cup seedless cucumber, peeled, seeded, and chopped
1 cup plain yogurt
1 t. lemon juice
½ t. garlic, minced
¼- ½ t. of cumin
Dash of red pepper
Pinch of salt
Pinch of pepper
¼ cup chopped fresh mint
Combine all of the ingredients and place in the fridge for at least 1 hour before serving.
Tuesday
Coriander-Crusted Tuna with Black Bean Salsa
Warm tortillas
Coriander-Crusted Tuna with Black Bean Salsa – adapted from Cooking Light
1 T. ground coriander
1 t. cumin
½ t. salt
½ t. pepper
4 tuna steaks – about 6 oz. each
1 T. olive oil
1 cup diced tomato
½ cup of chopped yellow pepper
4 green onions, sliced
3 T. of cilantro
Juice of 2 limes
1 (15 oz.) can of black beans, rinsed and drained
Combine the coriander, cumin, salt and pepper in a small bowl. Rub the spice mixture evenly over both sides of the tuna.
Heat the oil in a large non-stick skillet over medium-high heat. Add the tuna to the skillet. Cook 2 minutes on each side or until desired degree of doneness. Remove from the heat.
Combine the tomato and remaining ingredients in a medium bowl. Season with salt and pepper if needed. Serve the salsa on top of the fish or wrap up the fish and salsa in the warmed tortillas.
Wednesday
Chicken Stroganoff
Steamed Green Beans
Chicken Stroganoff – Courtesy of Sarah M. – THANK YOU!!!
4 skinless boneless chicken breasts - cut into bite sized pieces
2 t. flour
Salt and Pepper
2 T. of butter – more if needed
1 yellow onion, diced
16 oz. sliced mushrooms
2 T. of flour
1 ½ cans of chicken stock or broth
1 chicken bouillon cube
¼ cup white wine or sherry (optional)
½ cup half and half
Egg noodles
Prepare the egg noodles according to its directions.
Meanwhile, cut the chicken into bite size pieces. Combine 2 t. of flour, salt and pepper in a large zip-lock bag. Melt the butter in a large skillet over medium heat. Add the chicken and sauté until golden. Remove the chicken, set aside, and cover with foil.
Add more butter if needed and sauté the onion about 3 minutes or until the onion has softened. Add the sliced mushrooms and cook until soft.
Add 2 T. flour and stir constantly (about 4 minutes) until cooked through - it will be really gummy - don't worry! Pour in 1/4 cup of wine/sherry. Add the chicken broth and one chicken bouillon cube. Bring to a boil, and then turn down the heat to simmer.
Add the chicken and 1/2 cup of half and half (Sarah says she has used the non fat half and half and there is so difference in taste!) Cook until chicken is heated through - serve over rice or noodles.
Thursday
Cheddar Sliders
Sweet Potato Fries
Apple Slices with Caramel Dip
Cheddar Burger Sliders- Adapted from Cooking Light
¼ cup of plain bread crumbs
1 lb. ground turkey (or ground beef – whichever you prefer)
½ cup of shredded cheddar cheese
½ small onion, finely chopped
Salt and pepper
12 slider rolls – mini hamburger buns
Toppings
Combine bread crumbs, turkey or beef, cheese and onion in a bowl. Season with salt and pepper and mix together. Form 12 small patties (think big meatball and then flatten it). Throw them on the grill or fry them in a large skillet with a little oil. These are small so cook time is quick!
Sweet Potato Fries
4 large sweet potatoes
1 T. Olive oil
Kosher salt and pepper
Cut the potatoes into long strips. Toss with the olive oil and sprinkle with salt and pepper. Lay out flat on a jelly roll pan and bake at 450˚ for about 15-20 minutes. Season with additional salt and pepper while they are still hot if desired.
Yummy and delectable tip – dip the fries in the caramel sauce – truly sinful!
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!
Serve on top of rice.
Toppings: Cheddar cheese, sour cream or crushed tortilla chips
This is an easy Friday night recipe – invite friends and serve margaritas and cold beer! Lemonade for the kids! And you can put this in a thermos and take to the football games!
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 salads
Cilantro
Fresh parsley
2 Lemons
2 Tomatoes
Seedless Cucumber
Garlic
Mint
Yellow pepper
Green onions – need 8
2 limes – GE special
2 Onions
2 small packages of mushrooms – GE special
Apples
Caramel dip
4 large sweet potatoes
Deli
Flatbread or pita
Slider rolls – mini hamburger buns
Spices/Oils/Vinegars/Condiments
Curry – buy the smallest you can find – a little goes a long way
Cumin
Canola oil – GE special on Crisco
Ground red pepper
Ground coriander
Olive oil – GE special on Market District
Flour – GE special
Chicken bouillon
Chili powder
Canned Goods/Ethnic Foods/Dry Goods
Thai chili garlic paste
Can of chick peas (15 oz.)
3 Cans of black beans (15 oz.) – GE special on Goya
3 cans of chicken broth
Egg noodles – GE special
Small can of crushed tomatoes (14.5 oz)
Can of diced tomatoes with green chilies (14.5 oz) – GE special on Chi Chi’s brand
2 small cans of diced green chilies (4 oz)
Rice
Seafood/Meat Case/Butcher
4 (6 oz.) tuna steaks – GE special
4 boneless, skinless chicken breasts – GE special
1 lb. of ground turkey or ground beef – GE specials
Frozen Foods
Green beans – or fresh if you prefer
Box of frozen corn
Dairy
Plain yogurt
Tortillas
Butter
Half-and-half
Cheddar cheese – GE special on Sargento cheese
Bread
Plain Bread crumbs
Misc.
White wine or sherry – could use cooking wine if necessary
Tortilla chips
Exciting news!!!! Very soon this menu page will be moving to the Pittsburgh-Post Gazette website!!! If you would like to receive an email notification when the menu has been published please follow the link below and sign-up!
http://pages.exacttarget.com/page.aspx?QS=2e4c31a3756cb940c8b847348e1c2c73ff6c7f36e3c6f7f827d595a306624694
Tell your friends, family and neighbors! And I would like to send a HUGE THANK YOU to all of you that have been following me! None of this would have been possible without you!
Recently, I received a request for a Falafel recipe. I searched many websites, found various ways to prepare the dish and combined a few to create my own version of this quick, tasty, healthy dish! I hope you enjoy it as much as my hubby and I did. The kids – not so much. But I included a recipe for Cheddar-Feta Pizza for the little palettes in your house.
As you know, I love trying new recipes!!! If you have a recipe that your family loves please pass it on! This week we are featuring a recipe passed to me by Sarah M. from my hometown – Lima, Ohio. Yes, for you Gleeks out there – I am from Lima and yes the town does exist! The recipe is Chicken Stroganoff and she has received rave reviews from family and friends. She says this is the perfect pot-luck meal too! It sounds so yummy we can’t wait to try it!
Giant Eagle is having a Latin American Food Festival this week. Lots of specials on all of the wonderful ingredients that make up those flavorful and spicy dishes we love. And of course we will take advantage of the specials by whipping up a few amazing recipes. How does Coriander-Crusted Tuna with a Black Bean Salsa sound? Yum right? And then on Friday to close our hectic week and begin a restful weekend, plug in your crock-pots for Black Bean and Corn Chili! You will love walking into your house on Friday night and smelling all of the wonderful scents that will fill your house. Pop open a cold beverage and let your weekend begin!
Now that all of the after-school activities have begun, unfortunately we need a meal-on-the-go. There is one night where at least one of my children will have to eat dinner in the car. This week, we are having Cheddar Sliders with Sweet Potato fries and slices of apple. This is the perfect meal on the go! I can wrap everything in foil and keep warm for my daughter after dance when she meets us at the soccer field just before we have to head to the ice-rink for hockey … ahhhhh. I am tired just thinking about it! Wish me luck!
And don’t forget - you can now follow the menu on Facebook and Twitter!!! Go to Kristen Kill Reisinger’s Menus That Save on Facebook and click like!!! You will receive updates and pics throughout the week. Also follow the menu on Twitter - @menusthatsave.
ALWAYS check your coupons!!! Not only the ones we receive in our newspapers and mid-week mailers but also online! Check out www.coupons.com
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!
Monday
Falafel
Cucumber Yogurt Sauce
Salad
Falafel
1 t. Thai chili garlic paste
½ t. of curry
2 T. chopped fresh cilantro
2 T. chopped fresh parsley
1 t. cumin
½ t. salt
¼ t. ground black pepper
½ cup of bread crumbs
Juice of one lemon
15 oz. can chickpeas, drained
2 T. canola, divided
3 pita or flatbread warmed
Slices of tomato
Slices of cucumber
Yogurt Sauce – recipe below
In a food processor, combine the chili garlic paste, cilantro, parsley, cumin, salt, pepper, breadcrumbs, and lemon juice. Add the chickpeas and pulse until the chickpeas are well chopped. Form the mixture into 9 patties, using about ¼ cup of the mixture for each.
In a large skillet over medium, heat 1 T. of the canola oil. Fry half of the patties until the bottoms are lightly browned, about 1 to 2 minutes. Use a spatula to carefully flip the falafel and brown on the other sides, about another 1 to 2 minutes. Transfer the falafel to a paper towel-lined plate. Add the remaining tablespoon of oil to the pan and repeat with the remaining ingredients. To serve, arrange 3 falafel on each flatbread, add slices of tomato and cucumber and top with the yogurt sauce.
This will only serve 3!!! So plan accordingly!!! My kids stuck their noses up so I made them Feta-Cheddar Pizzas. Top a pita with cheddar cheese and pop in a 400° oven until the cheese melts. Top with crumbled feta. They LOVE this!!!
Yogurt Sauce
1 cup seedless cucumber, peeled, seeded, and chopped
1 cup plain yogurt
1 t. lemon juice
½ t. garlic, minced
¼- ½ t. of cumin
Dash of red pepper
Pinch of salt
Pinch of pepper
¼ cup chopped fresh mint
Combine all of the ingredients and place in the fridge for at least 1 hour before serving.
Tuesday
Coriander-Crusted Tuna with Black Bean Salsa
Warm tortillas
Coriander-Crusted Tuna with Black Bean Salsa – adapted from Cooking Light
1 T. ground coriander
1 t. cumin
½ t. salt
½ t. pepper
4 tuna steaks – about 6 oz. each
1 T. olive oil
1 cup diced tomato
½ cup of chopped yellow pepper
4 green onions, sliced
3 T. of cilantro
Juice of 2 limes
1 (15 oz.) can of black beans, rinsed and drained
Combine the coriander, cumin, salt and pepper in a small bowl. Rub the spice mixture evenly over both sides of the tuna.
Heat the oil in a large non-stick skillet over medium-high heat. Add the tuna to the skillet. Cook 2 minutes on each side or until desired degree of doneness. Remove from the heat.
Combine the tomato and remaining ingredients in a medium bowl. Season with salt and pepper if needed. Serve the salsa on top of the fish or wrap up the fish and salsa in the warmed tortillas.
Wednesday
Chicken Stroganoff
Steamed Green Beans
Chicken Stroganoff – Courtesy of Sarah M. – THANK YOU!!!
4 skinless boneless chicken breasts - cut into bite sized pieces
2 t. flour
Salt and Pepper
2 T. of butter – more if needed
1 yellow onion, diced
16 oz. sliced mushrooms
2 T. of flour
1 ½ cans of chicken stock or broth
1 chicken bouillon cube
¼ cup white wine or sherry (optional)
½ cup half and half
Egg noodles
Prepare the egg noodles according to its directions.
Meanwhile, cut the chicken into bite size pieces. Combine 2 t. of flour, salt and pepper in a large zip-lock bag. Melt the butter in a large skillet over medium heat. Add the chicken and sauté until golden. Remove the chicken, set aside, and cover with foil.
Add more butter if needed and sauté the onion about 3 minutes or until the onion has softened. Add the sliced mushrooms and cook until soft.
Add 2 T. flour and stir constantly (about 4 minutes) until cooked through - it will be really gummy - don't worry! Pour in 1/4 cup of wine/sherry. Add the chicken broth and one chicken bouillon cube. Bring to a boil, and then turn down the heat to simmer.
Add the chicken and 1/2 cup of half and half (Sarah says she has used the non fat half and half and there is so difference in taste!) Cook until chicken is heated through - serve over rice or noodles.
Thursday
Cheddar Sliders
Sweet Potato Fries
Apple Slices with Caramel Dip
Cheddar Burger Sliders- Adapted from Cooking Light
¼ cup of plain bread crumbs
1 lb. ground turkey (or ground beef – whichever you prefer)
½ cup of shredded cheddar cheese
½ small onion, finely chopped
Salt and pepper
12 slider rolls – mini hamburger buns
Toppings
Combine bread crumbs, turkey or beef, cheese and onion in a bowl. Season with salt and pepper and mix together. Form 12 small patties (think big meatball and then flatten it). Throw them on the grill or fry them in a large skillet with a little oil. These are small so cook time is quick!
Sweet Potato Fries
4 large sweet potatoes
1 T. Olive oil
Kosher salt and pepper
Cut the potatoes into long strips. Toss with the olive oil and sprinkle with salt and pepper. Lay out flat on a jelly roll pan and bake at 450˚ for about 15-20 minutes. Season with additional salt and pepper while they are still hot if desired.
Yummy and delectable tip – dip the fries in the caramel sauce – truly sinful!
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!
Serve on top of rice.
Toppings: Cheddar cheese, sour cream or crushed tortilla chips
This is an easy Friday night recipe – invite friends and serve margaritas and cold beer! Lemonade for the kids! And you can put this in a thermos and take to the football games!
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 salads
Cilantro
Fresh parsley
2 Lemons
2 Tomatoes
Seedless Cucumber
Garlic
Mint
Yellow pepper
Green onions – need 8
2 limes – GE special
2 Onions
2 small packages of mushrooms – GE special
Apples
Caramel dip
4 large sweet potatoes
Deli
Flatbread or pita
Slider rolls – mini hamburger buns
Spices/Oils/Vinegars/Condiments
Curry – buy the smallest you can find – a little goes a long way
Cumin
Canola oil – GE special on Crisco
Ground red pepper
Ground coriander
Olive oil – GE special on Market District
Flour – GE special
Chicken bouillon
Chili powder
Canned Goods/Ethnic Foods/Dry Goods
Thai chili garlic paste
Can of chick peas (15 oz.)
3 Cans of black beans (15 oz.) – GE special on Goya
3 cans of chicken broth
Egg noodles – GE special
Small can of crushed tomatoes (14.5 oz)
Can of diced tomatoes with green chilies (14.5 oz) – GE special on Chi Chi’s brand
2 small cans of diced green chilies (4 oz)
Rice
Seafood/Meat Case/Butcher
4 (6 oz.) tuna steaks – GE special
4 boneless, skinless chicken breasts – GE special
1 lb. of ground turkey or ground beef – GE specials
Frozen Foods
Green beans – or fresh if you prefer
Box of frozen corn
Dairy
Plain yogurt
Tortillas
Butter
Half-and-half
Cheddar cheese – GE special on Sargento cheese
Bread
Plain Bread crumbs
Misc.
White wine or sherry – could use cooking wine if necessary
Tortilla chips
Saturday, September 4, 2010
Weekly Menu for the week of Sept. 6
Hey everyone! Welcome to my weekly menu!
Well, we survived the first week of school! There was only one casualty and that was dinner on Wednesday night! If you follow the Menu on Facebook you would have seen my post where I admitted that I was human … I enjoyed a conversation with a friend and forgot to pull the roasted tomatoes out of the oven. Yep – the burnt tomatoes and garlic went right into the trash! I was so happy that I had frozen batches of my Wedding Soup from the other week. I quickly pulled some soup out, warmed it up and dinner was saved in a flash! Which got me thinking … We should have a few more meals on the menu to make ahead and freeze! So this week I am sharing a recipe for sauce that has been passed down via my in-laws – Mama Rosa’s Sauce. This will make a large batch of sauce and you will easily be able to freeze it. Add hot or sweet Italian sausage or your favorite meatballs for an amazing Italian pasta dinner. The holiday weekend is a good time to whip this up! And it always tastes better the next day.
We are also going to have a favorite of yours and mine – Grilled Caesar Chicken. This is one of my “go to” meals. If all else fails I can easily marinate the chicken for as little as an hour (the flavors will be better if you can marinate longer) and I always make extra to throw in my salads at lunch or wrap it up with hummus and cucumbers. Consider freezing raw chicken breasts in the dressing. This will be super quick and easy to prepare for those extra busy weeks. This week we will make extra and use the leftovers for later in the week. How does an Antipasto Chicken Panini sound? We will pair this incredible sandwich with the most amazing Gazpacho I have ever had! This is a great recipe to use up all of those red ripe tomatoes and sweet green peppers you have from your garden, your neighbor’s garden or from your CSA.
Don’t forget - you can now follow the menu on Facebook and Twitter!!! Go to Kristen Kill Reisinger’s Menus That Save on Facebook and click like!!! You will receive updates and pics throughout the week. Also follow the menu on Twitter - @menusthatsave.
ALWAYS check your coupons!!! Not only the ones we receive in our newspapers and mid-week mailers but also online! Check out www.coupons.com
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!
Monday
HAPPY LABOR DAY … enjoy the day off!
Tuesday
Grilled Caesar Chicken
Sautéed Spinach with Feta
Roasted Red Peppers or sautéed
Steamed Rice
Grilled Caesar Chicken – Double this recipe for sandwiches later in the week!
1 lb. of boneless, skinless chicken breasts, pounded out
¾ cup of Caesar salad dressing – preferably Ken’s Light Caesar Dressing
Marinate the chicken in the salad dressing at least 4 hours or overnight. Remove chicken and grill about 6-8 minutes per side, depending on the thickness of the chicken, over medium heat. Discard marinade. Remove from the grill, cover with foil and let rest while you prepare the spinach.
Sautéed Spinach with Feta
1 -2 pkgs. of fresh baby spinach or 1-2 boxes of frozen (this depends on how many Popeyes you have in your house)
1 T. of olive oil
1 -2 t. of fresh, minced garlic (depends on how much spinach)
Salt and pepper to taste
2 T. of crumbled feta cheese
Heat oil and garlic in large skillet over medium-high heat. Add spinach and toss until wilted. Season with salt and pepper. Just prior to serving add the feta cheese and stir just until it begins to melt.
***Time-Saving Tip*** I buy roasted red peppers in the jar that are pre-sliced. I just warm them a little in the microwave or serve at room temperature. They are very good!
Wednesday
Mama Rosa’s Sauce
Salad
Italian Bread
Mama Rosa’s Sauce
1 lb. ground beef
3 cans of tomato paste (6oz.)
1 (19 oz.) can of tomato sauce
2 cans of diced tomatoes (14.5 oz)
2 heads of garlic
½ cup of olive oil
1 T. of basil
Salt and pepper to taste
1 T. of sugar
1 large onion
Pasta
Brown the ground beef in a large stock pot. Drain the fat and set aside. Add the olive oil and sauté the garlic for a few minutes. Add the beef back to the pot and add the tomatoes, the sauce and the tomato paste. Add about 6 cans of water using the tomato paste can. Add the onion – leave it whole with the skin peeled. Add the sugar and then salt and pepper to taste. Cook on low for several hours and add additional water if the sauce is too thick. Once the sauce has simmered and thickened, remove the onion before serving.
We also add browned Italian sausage – hot and sweet. If we use sweet sausage I am sure to add red pepper flakes … I like it with a kick! You could also use this sauce as a base for lasagna and many other pasta favorites!
Thursday
Antipasto Chicken Panini
Gazpacho
Antipasto Chicken Panini – adapted from Cooking Light
8 slices of Italian Bread
2 T. mayo
1 T. chopped black olives
1 T. chopped sun-dried tomatoes
½ cup of coarsely chopped marinated artichoke hearts
½ cup of coarsely chopped roasted red peppers
12 slices of prosciutto (this is very thin)
4 slices of provolone
Sliced leftover grilled Caesar Chicken
Combine the mayo, olives and sun-dried tomatoes together. Spread on one side of each slice of bread. Arrange the sliced chicken on top, followed by the artichoke hearts, red peppers, prosciutto and provolone cheese. Top with the other slice of bread.
Place the sandwich in your Panini press if you have one or place the sandwich in a skillet with a little melted butter. Place an iron skillet on top and press (the homemade Panini press). You want to cook the sandwich on both sides for a few minutes until the bread is toasty and the cheese has melted. Be careful not to burn the butter. The butter helps to crisp up the bread.
Gazpacho – originally published in the Pittsburgh Post-Gazette as “Miriam’s Garden Gazpacho”
6-8 large ripe tomatoes
2 medium cucumbers
1 red bell pepper
3-4 small green sweet peppers
2 cloves of garlic
1 medium red onion
1 carrot
Sherry Vinegar (balsamic would be a fine substitute)
Juice of 2 limes, freshly squeezed
Salt and pepper to taste
Optional garnish – sliced avocados or a couple large cooked and chilled shrimp (hubby’s suggestion)
Roughly chop about half the tomatoes, 1 cucumber, half the bell pepper, 2 of the sweet peppers, both cloves of garlic, half the red onion and the entire carrot. Puree (in batches, if necessary) in blender until completely smooth. Pour into a large bowl. Dice the remaining tomatoes, the cucumber and the other half of the bell pepper. Add to the puree. Mince the remaining sweet peppers and the remaining half of the red onion. Add to the bowl. Stir gently to combine.
Add the sherry vinegar, the lime juice and salt and pepper to taste. You may want to add a little more or a little less vinegar or lime juice, depending on the acidity of your tomatoes, and your personal taste.
Cover and chill for at least 6 hours or overnight. The gazpacho will keep well for 3 or 4 days in the fridge. Before serving check seasoning 1 more time. Serve garnished with diced avocado. Or per my hubby – a couple large cooked and chilled shrimp!
Friday
Shrimp Tacos with Tropical Salsa
Tossed Salad
Shrimp Tacos with Tropical Salsa - adapted from Cooking Light – these are great with or without the salsa
Salsa:
1/4 cup chopped green onions
1 tablespoon chopped fresh cilantro
1 tablespoon canned chopped green chilies
1 tablespoon lemon juice
1 (11-ounce) can mandarin oranges in light syrup, drained
1 (8-ounce) can pineapple tidbits in juice, drained
Tacos:
Cooking spray
1 cup yellow bell pepper strips
1 cup thinly sliced red onion
1 t. of minced garlic
1 pound large shrimp, peeled and deveined
1 tomato, chopped and seeded
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons chopped fresh cilantro
8 (6-inch – soft taco size) flour tortillas
1 1/4 cups shredded Monterey Jack cheese
To prepare the salsa, combine the first 6 ingredients in a bowl. Cover and chill.
To prepare tacos, place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add bell pepper, onion, and garlic; sauté 2 minutes. Add shrimp, tomato, cumin, and chili powder; sauté 3 minutes or until shrimp are done. Stir in cilantro. Spoon 1/2 cup shrimp mixture over one half of each tortilla, and top with about 3 tablespoons cheese and 2 tablespoons salsa; fold tortillas in half.
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
Spinach – one or two bags – depends on how many little Popeyes you have – GE special
Garlic – need 3 heads
Salad – GE special
Large onion – GE special
5-9 large ripe tomatoes
2 medium cucumbers
1 red bell pepper – GE special
3-4 green bell peppers – small
2 Medium red onions
Carrot
2 limes
Avocado – optional
Green onions
Cilantro
Lemon
Yellow bell pepper
Deli
Feta
Italian Bread – may need 2 loaves
12 slices of prosciutto
4 slices of provolone – or more if you like it cheesy – GE special on Sargento in Dairy
Spices/Oils/Vinegars/Condiments
Ken’s Light Caesar Dressing
Olive oil
Basil
Sugar
Mayo
Sherry vinegar – balsamic will be a fine substitute
Cumin
Chili powder
Canned Goods/Ethnic Foods/Dry Goods
White or brown rice
Roasted red peppers
3 cans of tomato paste (6 oz.)
1 can of tomato sauce (19 oz.)
2 cans of diced tomatoes (14.5 oz.) – GE special
Black olives – chopped preferred
Sun-dried tomatoes
Marinated artichoke hearts
Chopped green chilies
Mandarin oranges (11 oz.)
Pineapple tidbits (8 oz.) – GE special on Dole
Pasta – GE special
Seafood/Meat Case/Butcher
2 lbs. boneless, skinless chicken breasts – GE special
1 lb. of ground beef – GE special
1 lb. of shrimp – GE special and be sure to check your freezer from last week’s special!!!
Frozen Foods
Dairy
Flour tortillas – GE special on Mission – also look for coupon!!!
Monterey Jack cheese – GE special on Kraft
Bread
Misc.
Well, we survived the first week of school! There was only one casualty and that was dinner on Wednesday night! If you follow the Menu on Facebook you would have seen my post where I admitted that I was human … I enjoyed a conversation with a friend and forgot to pull the roasted tomatoes out of the oven. Yep – the burnt tomatoes and garlic went right into the trash! I was so happy that I had frozen batches of my Wedding Soup from the other week. I quickly pulled some soup out, warmed it up and dinner was saved in a flash! Which got me thinking … We should have a few more meals on the menu to make ahead and freeze! So this week I am sharing a recipe for sauce that has been passed down via my in-laws – Mama Rosa’s Sauce. This will make a large batch of sauce and you will easily be able to freeze it. Add hot or sweet Italian sausage or your favorite meatballs for an amazing Italian pasta dinner. The holiday weekend is a good time to whip this up! And it always tastes better the next day.
We are also going to have a favorite of yours and mine – Grilled Caesar Chicken. This is one of my “go to” meals. If all else fails I can easily marinate the chicken for as little as an hour (the flavors will be better if you can marinate longer) and I always make extra to throw in my salads at lunch or wrap it up with hummus and cucumbers. Consider freezing raw chicken breasts in the dressing. This will be super quick and easy to prepare for those extra busy weeks. This week we will make extra and use the leftovers for later in the week. How does an Antipasto Chicken Panini sound? We will pair this incredible sandwich with the most amazing Gazpacho I have ever had! This is a great recipe to use up all of those red ripe tomatoes and sweet green peppers you have from your garden, your neighbor’s garden or from your CSA.
Don’t forget - you can now follow the menu on Facebook and Twitter!!! Go to Kristen Kill Reisinger’s Menus That Save on Facebook and click like!!! You will receive updates and pics throughout the week. Also follow the menu on Twitter - @menusthatsave.
ALWAYS check your coupons!!! Not only the ones we receive in our newspapers and mid-week mailers but also online! Check out www.coupons.com
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!
Monday
HAPPY LABOR DAY … enjoy the day off!
Tuesday
Grilled Caesar Chicken
Sautéed Spinach with Feta
Roasted Red Peppers or sautéed
Steamed Rice
Grilled Caesar Chicken – Double this recipe for sandwiches later in the week!
1 lb. of boneless, skinless chicken breasts, pounded out
¾ cup of Caesar salad dressing – preferably Ken’s Light Caesar Dressing
Marinate the chicken in the salad dressing at least 4 hours or overnight. Remove chicken and grill about 6-8 minutes per side, depending on the thickness of the chicken, over medium heat. Discard marinade. Remove from the grill, cover with foil and let rest while you prepare the spinach.
Sautéed Spinach with Feta
1 -2 pkgs. of fresh baby spinach or 1-2 boxes of frozen (this depends on how many Popeyes you have in your house)
1 T. of olive oil
1 -2 t. of fresh, minced garlic (depends on how much spinach)
Salt and pepper to taste
2 T. of crumbled feta cheese
Heat oil and garlic in large skillet over medium-high heat. Add spinach and toss until wilted. Season with salt and pepper. Just prior to serving add the feta cheese and stir just until it begins to melt.
***Time-Saving Tip*** I buy roasted red peppers in the jar that are pre-sliced. I just warm them a little in the microwave or serve at room temperature. They are very good!
Wednesday
Mama Rosa’s Sauce
Salad
Italian Bread
Mama Rosa’s Sauce
1 lb. ground beef
3 cans of tomato paste (6oz.)
1 (19 oz.) can of tomato sauce
2 cans of diced tomatoes (14.5 oz)
2 heads of garlic
½ cup of olive oil
1 T. of basil
Salt and pepper to taste
1 T. of sugar
1 large onion
Pasta
Brown the ground beef in a large stock pot. Drain the fat and set aside. Add the olive oil and sauté the garlic for a few minutes. Add the beef back to the pot and add the tomatoes, the sauce and the tomato paste. Add about 6 cans of water using the tomato paste can. Add the onion – leave it whole with the skin peeled. Add the sugar and then salt and pepper to taste. Cook on low for several hours and add additional water if the sauce is too thick. Once the sauce has simmered and thickened, remove the onion before serving.
We also add browned Italian sausage – hot and sweet. If we use sweet sausage I am sure to add red pepper flakes … I like it with a kick! You could also use this sauce as a base for lasagna and many other pasta favorites!
Thursday
Antipasto Chicken Panini
Gazpacho
Antipasto Chicken Panini – adapted from Cooking Light
8 slices of Italian Bread
2 T. mayo
1 T. chopped black olives
1 T. chopped sun-dried tomatoes
½ cup of coarsely chopped marinated artichoke hearts
½ cup of coarsely chopped roasted red peppers
12 slices of prosciutto (this is very thin)
4 slices of provolone
Sliced leftover grilled Caesar Chicken
Combine the mayo, olives and sun-dried tomatoes together. Spread on one side of each slice of bread. Arrange the sliced chicken on top, followed by the artichoke hearts, red peppers, prosciutto and provolone cheese. Top with the other slice of bread.
Place the sandwich in your Panini press if you have one or place the sandwich in a skillet with a little melted butter. Place an iron skillet on top and press (the homemade Panini press). You want to cook the sandwich on both sides for a few minutes until the bread is toasty and the cheese has melted. Be careful not to burn the butter. The butter helps to crisp up the bread.
Gazpacho – originally published in the Pittsburgh Post-Gazette as “Miriam’s Garden Gazpacho”
6-8 large ripe tomatoes
2 medium cucumbers
1 red bell pepper
3-4 small green sweet peppers
2 cloves of garlic
1 medium red onion
1 carrot
Sherry Vinegar (balsamic would be a fine substitute)
Juice of 2 limes, freshly squeezed
Salt and pepper to taste
Optional garnish – sliced avocados or a couple large cooked and chilled shrimp (hubby’s suggestion)
Roughly chop about half the tomatoes, 1 cucumber, half the bell pepper, 2 of the sweet peppers, both cloves of garlic, half the red onion and the entire carrot. Puree (in batches, if necessary) in blender until completely smooth. Pour into a large bowl. Dice the remaining tomatoes, the cucumber and the other half of the bell pepper. Add to the puree. Mince the remaining sweet peppers and the remaining half of the red onion. Add to the bowl. Stir gently to combine.
Add the sherry vinegar, the lime juice and salt and pepper to taste. You may want to add a little more or a little less vinegar or lime juice, depending on the acidity of your tomatoes, and your personal taste.
Cover and chill for at least 6 hours or overnight. The gazpacho will keep well for 3 or 4 days in the fridge. Before serving check seasoning 1 more time. Serve garnished with diced avocado. Or per my hubby – a couple large cooked and chilled shrimp!
Friday
Shrimp Tacos with Tropical Salsa
Tossed Salad
Shrimp Tacos with Tropical Salsa - adapted from Cooking Light – these are great with or without the salsa
Salsa:
1/4 cup chopped green onions
1 tablespoon chopped fresh cilantro
1 tablespoon canned chopped green chilies
1 tablespoon lemon juice
1 (11-ounce) can mandarin oranges in light syrup, drained
1 (8-ounce) can pineapple tidbits in juice, drained
Tacos:
Cooking spray
1 cup yellow bell pepper strips
1 cup thinly sliced red onion
1 t. of minced garlic
1 pound large shrimp, peeled and deveined
1 tomato, chopped and seeded
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons chopped fresh cilantro
8 (6-inch – soft taco size) flour tortillas
1 1/4 cups shredded Monterey Jack cheese
To prepare the salsa, combine the first 6 ingredients in a bowl. Cover and chill.
To prepare tacos, place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add bell pepper, onion, and garlic; sauté 2 minutes. Add shrimp, tomato, cumin, and chili powder; sauté 3 minutes or until shrimp are done. Stir in cilantro. Spoon 1/2 cup shrimp mixture over one half of each tortilla, and top with about 3 tablespoons cheese and 2 tablespoons salsa; fold tortillas in half.
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
Spinach – one or two bags – depends on how many little Popeyes you have – GE special
Garlic – need 3 heads
Salad – GE special
Large onion – GE special
5-9 large ripe tomatoes
2 medium cucumbers
1 red bell pepper – GE special
3-4 green bell peppers – small
2 Medium red onions
Carrot
2 limes
Avocado – optional
Green onions
Cilantro
Lemon
Yellow bell pepper
Deli
Feta
Italian Bread – may need 2 loaves
12 slices of prosciutto
4 slices of provolone – or more if you like it cheesy – GE special on Sargento in Dairy
Spices/Oils/Vinegars/Condiments
Ken’s Light Caesar Dressing
Olive oil
Basil
Sugar
Mayo
Sherry vinegar – balsamic will be a fine substitute
Cumin
Chili powder
Canned Goods/Ethnic Foods/Dry Goods
White or brown rice
Roasted red peppers
3 cans of tomato paste (6 oz.)
1 can of tomato sauce (19 oz.)
2 cans of diced tomatoes (14.5 oz.) – GE special
Black olives – chopped preferred
Sun-dried tomatoes
Marinated artichoke hearts
Chopped green chilies
Mandarin oranges (11 oz.)
Pineapple tidbits (8 oz.) – GE special on Dole
Pasta – GE special
Seafood/Meat Case/Butcher
2 lbs. boneless, skinless chicken breasts – GE special
1 lb. of ground beef – GE special
1 lb. of shrimp – GE special and be sure to check your freezer from last week’s special!!!
Frozen Foods
Dairy
Flour tortillas – GE special on Mission – also look for coupon!!!
Monterey Jack cheese – GE special on Kraft
Bread
Misc.
Saturday, August 28, 2010
Weekly Menu for the week of August 30
Hey everyone! Welcome to my weekly menu!
Let the craziness begin!!! School starts on Monday!!! I think we have a week before the after-school activities get into full swing but the planning of dinners is more important than ever. This was the time of year I decided I needed to change how I was doing things at home to save time and money in the kitchen. It was a few years ago and my daughter had just started going to school all day and participated in CCD, soccer and dance after school. We would race around those few hours between school and dinner and arrive home with nothing prepared. Ultimately, I would pick up the phone and order take-out – about 4 times a week!!! WOW - the money we wasted!!! And the calories consumed … not going there!
My point in sharing this with you is that if this sounds familiar you can change the way your family eats! You can prepare budget friendly meals that are tasty and healthy for your family! Follow the plan and you will be amazed at how easy it can be. But don’t stress if events out-of-your-control happen and prevent you from following the menu to a tee – life happens! Kids get sick, husbands travel, last minute meetings are organized, deadlines are imposed and moms get tired … pizzas will be ordered. But try and follow my plan or customize your own for your family’s tastes, and stick to it!!! Never go to the grocery without a plan! This is one of the areas in our lives that can be made less stressful!
This week’s menu again features LOTS of fresh ingredients that are in season and crowding my windowsill and countertops! Fresh tomatoes combined with feta and shrimp for a delicious pasta dish! Quick, tasty pork chops and roasted broccoli are a wonderful pair and so easy to make! The Super Saver Meal this week is Roasted Tomato and Basil Pasta - Giant Eagle has Barilla pasta on special for $1/box and Grape Tomatoes $1/pkg!!! Bags of salad are also $1 - feed your entire family for less than $7!!! Let’s reinvent our leftovers on Thursday for a delicious pork sandwich – not the kind served in a dirty ashtray for you John Hughes fans! And Friday night we will grill up steak for amazing fajitas!!! These are great before you hit the football games! Or take them with you! Once you have grilled everything at home, wrap the steak, peppers, and tortillas in individual foil packs and show up to tailgate in style!!! Your friends will be amazed!!!
Don’t forget - you can now follow the menu on Facebook and Twitter!!! Go to Kristen Kill Reisinger’s Menus That Save on Facebook and click like!!! You will receive updates and pics throughout the week. Also follow the menu on Twitter - @menusthatsave.
ALWAYS check your coupons!!! Not only the ones we receive in our newspapers and mid-week mailers but also online! Check out www.coupons.com
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!
Monday
Shrimp and Feta with Pasta
Tossed Salad
Shrimp and Feta with Pasta – adapted from The Black Dog
4 cloves of garlic, minced
3 T. olive oil
1 lb. shrimp, peeled and deveined
¼ cup of white wine
4 ripe tomatoes, diced
¼ cup of fresh basil leaves
1 cup of feta, crumbled
1 lb. of pasta – angel hair or thin spaghetti
Cook pasta according to its directions until al dente.
Meanwhile, heat oil in a large skillet and add the garlic. Sauté for a couple of minutes but be careful not to burn! Add the shrimp and sauté until they are pink. Add the wine and let it cook down a bit. Add the diced tomatoes and lower the heat.
Add the basil and the feta. Season with salt and pepper. Once the ingredients have been combined remove from the heat and set aside.
Serve the sauce on top of the cooked pasta.
Tuesday
Simple Grilled Pork Chops
Roasted Broccoli with Walnuts
Wild Rice
Simple Grilled Pork Chops – double this recipe if you want leftovers for sandwiches on Thursday!
Marinade:
2 T. of lemon juice
3 T. of soy sauce
1 T. olive oil
½ t. of brown sugar
¼ t. rosemary
¼ t. kosher salt
¼ t. pepper
6 ½ inch boneless, pork chops
Whisk together the ingredients for the marinade. Place chops in a large zip-lock bag and pour the marinade over the chops. Tightly seal the bag and turn to coat the chops. Place in the refrigerator and let marinate for 30 minutes or more.
Remove chops from the bag and discard the marinade. Place chops on the grill and grill the chops for 3-4 minutes a side. These are thinner than other chops and the will cook quickly. Remove from the grill and cover with foil and let rest while you prepare the broccoli.
Roasted Broccoli with Walnuts – from Michelle G.
1 head of fresh broccoli florets
1 T. of olive oil
2 t. of minced garlic
1 cup of chopped walnuts
Salt and pepper to taste
Balsamic vinegar
Spread broccoli onto a cookie sheet or jelly roll pan, drizzle with olive oil, salt pepper, garlic, and walnuts. Cook at 425 for about 15 minutes, stirring occasionally, and within the last couple of minutes drizzle with balsamic vinegar.
Wednesday
Roasted Tomato Pasta with Basil
Tossed Salad
Roasted Tomato Pasta with Basil
2 pints of cherry or grape tomatoes – sliced in half
Olive oil
3 cloves of garlic, minced
Fresh ground pepper
10 basil leaves, chopped
Salt – kosher or sea preferred
1 lb. of fettuccini pasta
Parmesan cheese
Preheat oven to 400˚.
Spread tomatoes out on a jelly-roll pan. Drizzle with a generous amount of olive oil. Add garlic and pepper and toss until tomatoes are covered. Place in the oven and bake for 15-20 minutes or until the tomatoes are soft. Remove from the oven and season with salt.
Meanwhile cook pasta according to the directions. Scrape all of the tomatoes, garlic and oil from the jelly roll pan and toss with the cooked pasta and add the fresh basil. Serve with parmesan cheese.
Thursday
Leftovers or 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.
Friday
Beef Fajitas
Chips and Salsa
Beef Fajitas – adapted from Black Dog
2 T. paprika
2 t. cumin
2 t. cayenne
2 T. chili powder
2 t. onion powder
2 t. garlic powder
1 T. thyme
1 T. marjoram
2 lbs. of steak – flank, skirt or top sirloin
2 onions
2 bell peppers – green, red or a mix
2 T. olive oil
Flour tortillas
Toppings – sour cream, cheese, tomatoes
Mix the spice ingredients together. Rub all of the spices into the beef and let sit for five minutes. Place the steak on a hot grill about 6 minutes per side or until your desired doneness.
Meanwhile, slice the onion and peppers. Add the oil to a large skillet (iron if you have it) and heat. Once the oil is hot add the peppers and onions and cook until they begin to soften and caramelize a bit.
Warm the tortillas before assembling your fajitas. Slice the beef across the grain.
Place the beef and peppers on a large platter, grab yourself a nice cold beverage and head out on your porch, deck or patio and enjoy the start to a nice long 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
Salad - GE special Fresh Express $1/bag!!!
Garlic
4 large tomatoes
Fresh basil
Lemon
Broccoli
Walnuts
Green beans – or frozen GE special on Hanover
2 pkgs of grape tomatoes - GE special $1/pkg.
3 large onions
Red leaf lettuce for sandwiches – or whatever you have on hand
2 bell peppers – any color
Deli
Feta
Kaiser rolls
Parmesan Cheese
Spices/Oils/Vinegars/Condiments
Olive oil
Brown sugar
Rosemary
Balsamic vinegar
Sugar
Red wine vinegar
Ground red pepper - cayenne
Mayonnaise
Paprika
Cumin
Chili powder
Onion powder
Garlic powder
Thyme
Marjoram
Canned Goods/Ethnic Foods/Dry Goods
Pasta – 2 boxes - GE special Barilla pasta $1/box
Soy sauce
Wild rice
Salsa - GE special on GE brand
Seafood/Meat Case/Butcher
1 lb. shrimp- GE special
Boneless, pork chops - GE BOGO on value pack
2 lbs. flank steak, skirt or top sirloin steak – GE BOGO on top sirloin steak
Frozen Foods
Dairy
Butter
Sour cream - GE special on Heluva Good - look for coupon!!!
Horseradish
Flour tortillas
Cheese for fajitas
Bread
Misc.
White wine
Tortilla chips- GE special on GE brand
Let the craziness begin!!! School starts on Monday!!! I think we have a week before the after-school activities get into full swing but the planning of dinners is more important than ever. This was the time of year I decided I needed to change how I was doing things at home to save time and money in the kitchen. It was a few years ago and my daughter had just started going to school all day and participated in CCD, soccer and dance after school. We would race around those few hours between school and dinner and arrive home with nothing prepared. Ultimately, I would pick up the phone and order take-out – about 4 times a week!!! WOW - the money we wasted!!! And the calories consumed … not going there! My point in sharing this with you is that if this sounds familiar you can change the way your family eats! You can prepare budget friendly meals that are tasty and healthy for your family! Follow the plan and you will be amazed at how easy it can be. But don’t stress if events out-of-your-control happen and prevent you from following the menu to a tee – life happens! Kids get sick, husbands travel, last minute meetings are organized, deadlines are imposed and moms get tired … pizzas will be ordered. But try and follow my plan or customize your own for your family’s tastes, and stick to it!!! Never go to the grocery without a plan! This is one of the areas in our lives that can be made less stressful!
This week’s menu again features LOTS of fresh ingredients that are in season and crowding my windowsill and countertops! Fresh tomatoes combined with feta and shrimp for a delicious pasta dish! Quick, tasty pork chops and roasted broccoli are a wonderful pair and so easy to make! The Super Saver Meal this week is Roasted Tomato and Basil Pasta - Giant Eagle has Barilla pasta on special for $1/box and Grape Tomatoes $1/pkg!!! Bags of salad are also $1 - feed your entire family for less than $7!!! Let’s reinvent our leftovers on Thursday for a delicious pork sandwich – not the kind served in a dirty ashtray for you John Hughes fans! And Friday night we will grill up steak for amazing fajitas!!! These are great before you hit the football games! Or take them with you! Once you have grilled everything at home, wrap the steak, peppers, and tortillas in individual foil packs and show up to tailgate in style!!! Your friends will be amazed!!!
Don’t forget - you can now follow the menu on Facebook and Twitter!!! Go to Kristen Kill Reisinger’s Menus That Save on Facebook and click like!!! You will receive updates and pics throughout the week. Also follow the menu on Twitter - @menusthatsave.
ALWAYS check your coupons!!! Not only the ones we receive in our newspapers and mid-week mailers but also online! Check out www.coupons.com
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!
Monday
Shrimp and Feta with Pasta
Tossed Salad
Shrimp and Feta with Pasta – adapted from The Black Dog
4 cloves of garlic, minced
3 T. olive oil
1 lb. shrimp, peeled and deveined
¼ cup of white wine
4 ripe tomatoes, diced
¼ cup of fresh basil leaves
1 cup of feta, crumbled
1 lb. of pasta – angel hair or thin spaghetti
Cook pasta according to its directions until al dente.
Meanwhile, heat oil in a large skillet and add the garlic. Sauté for a couple of minutes but be careful not to burn! Add the shrimp and sauté until they are pink. Add the wine and let it cook down a bit. Add the diced tomatoes and lower the heat.
Add the basil and the feta. Season with salt and pepper. Once the ingredients have been combined remove from the heat and set aside.
Serve the sauce on top of the cooked pasta.
Tuesday
Simple Grilled Pork Chops
Roasted Broccoli with Walnuts
Wild Rice
Simple Grilled Pork Chops – double this recipe if you want leftovers for sandwiches on Thursday!
Marinade:
2 T. of lemon juice
3 T. of soy sauce
1 T. olive oil
½ t. of brown sugar
¼ t. rosemary
¼ t. kosher salt
¼ t. pepper
6 ½ inch boneless, pork chops
Whisk together the ingredients for the marinade. Place chops in a large zip-lock bag and pour the marinade over the chops. Tightly seal the bag and turn to coat the chops. Place in the refrigerator and let marinate for 30 minutes or more.
Remove chops from the bag and discard the marinade. Place chops on the grill and grill the chops for 3-4 minutes a side. These are thinner than other chops and the will cook quickly. Remove from the grill and cover with foil and let rest while you prepare the broccoli.
Roasted Broccoli with Walnuts – from Michelle G.
1 head of fresh broccoli florets
1 T. of olive oil
2 t. of minced garlic
1 cup of chopped walnuts
Salt and pepper to taste
Balsamic vinegar
Spread broccoli onto a cookie sheet or jelly roll pan, drizzle with olive oil, salt pepper, garlic, and walnuts. Cook at 425 for about 15 minutes, stirring occasionally, and within the last couple of minutes drizzle with balsamic vinegar.
Wednesday
Roasted Tomato Pasta with Basil
Tossed Salad
Roasted Tomato Pasta with Basil
2 pints of cherry or grape tomatoes – sliced in half
Olive oil
3 cloves of garlic, minced
Fresh ground pepper
10 basil leaves, chopped
Salt – kosher or sea preferred
1 lb. of fettuccini pasta
Parmesan cheese
Preheat oven to 400˚.
Spread tomatoes out on a jelly-roll pan. Drizzle with a generous amount of olive oil. Add garlic and pepper and toss until tomatoes are covered. Place in the oven and bake for 15-20 minutes or until the tomatoes are soft. Remove from the oven and season with salt.
Meanwhile cook pasta according to the directions. Scrape all of the tomatoes, garlic and oil from the jelly roll pan and toss with the cooked pasta and add the fresh basil. Serve with parmesan cheese.
Thursday
Leftovers or 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.
Friday
Beef Fajitas
Chips and Salsa
Beef Fajitas – adapted from Black Dog
2 T. paprika
2 t. cumin
2 t. cayenne
2 T. chili powder
2 t. onion powder
2 t. garlic powder
1 T. thyme
1 T. marjoram
2 lbs. of steak – flank, skirt or top sirloin
2 onions
2 bell peppers – green, red or a mix
2 T. olive oil
Flour tortillas
Toppings – sour cream, cheese, tomatoes
Mix the spice ingredients together. Rub all of the spices into the beef and let sit for five minutes. Place the steak on a hot grill about 6 minutes per side or until your desired doneness.
Meanwhile, slice the onion and peppers. Add the oil to a large skillet (iron if you have it) and heat. Once the oil is hot add the peppers and onions and cook until they begin to soften and caramelize a bit.
Warm the tortillas before assembling your fajitas. Slice the beef across the grain.
Place the beef and peppers on a large platter, grab yourself a nice cold beverage and head out on your porch, deck or patio and enjoy the start to a nice long 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
Salad - GE special Fresh Express $1/bag!!!
Garlic
4 large tomatoes
Fresh basil
Lemon
Broccoli
Walnuts
Green beans – or frozen GE special on Hanover
2 pkgs of grape tomatoes - GE special $1/pkg.
3 large onions
Red leaf lettuce for sandwiches – or whatever you have on hand
2 bell peppers – any color
Deli
Feta
Kaiser rolls
Parmesan Cheese
Spices/Oils/Vinegars/Condiments
Olive oil
Brown sugar
Rosemary
Balsamic vinegar
Sugar
Red wine vinegar
Ground red pepper - cayenne
Mayonnaise
Paprika
Cumin
Chili powder
Onion powder
Garlic powder
Thyme
Marjoram
Canned Goods/Ethnic Foods/Dry Goods
Pasta – 2 boxes - GE special Barilla pasta $1/box
Soy sauce
Wild rice
Salsa - GE special on GE brand
Seafood/Meat Case/Butcher
1 lb. shrimp- GE special
Boneless, pork chops - GE BOGO on value pack
2 lbs. flank steak, skirt or top sirloin steak – GE BOGO on top sirloin steak
Frozen Foods
Dairy
Butter
Sour cream - GE special on Heluva Good - look for coupon!!!
Horseradish
Flour tortillas
Cheese for fajitas
Bread
Misc.
White wine
Tortilla chips- GE special on GE brand
Saturday, August 21, 2010
Weekly Menu for the week of August 23
Hey everyone! Welcome to my weekly menu!
This week’s menu has a definite Italian flair to it … Yes I was one of the many who went to see Eat, Pray, Love last week. As Julia Roberts eats her way through Italy I was literally licking my lips in the theater!!! And it just so happens that an old friend from home passed on a delicious recipe for Pasta Carbonara that he and his family enjoy! His wife is from Italy so you know it must be good! We will also finish up the week with Pizza Margherita – an easy, fresh way to use up all of those wonderful tomatoes sitting on your windowsill. I know it is August and the end of summer but I have included my Italian Wedding Soup this week. The chicken breasts are on special and there is zucchini in it so we again are using up fresh ingredients. This soup freezes really well and the kids LOVE it!!! Tiny meatballs and pasta is a wonderful combo in my house.
This is our last week of summer. It is a very bittersweet time around here. The kids and I are ready to be back on a schedule but we have had one of the greatest summers ever!!! The kids are at such great ages and the weather has been amazing!!! My husband’s schedule has cooperated (for the most part) so we have enjoyed some incredible family time – our best ever! I hope that you and your family have enjoyed the summer to the fullest! Fall is my favorite time of year and I do look forward to cooler days ahead and the leaves crunching under my feet. But for now – we are going to enjoy this last week of summer as best we can! Enjoy every moment!!!
Don’t forget - you can now follow the menu on Facebook and Twitter!!! Go to Kristen Kill Reisinger’s Menus That Save on Facebook and click like!!! You will receive updates and pics throughout the week. Also follow the menu on Twitter - @menusthatsave.
ALWAYS check your coupons!!! Not only the ones we receive in our newspapers and mid-week mailers but also online! Check out http://www.coupons.com/
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!
Monday
Cajun Catfish Sandwiches
Cole Slaw
Cajun Catfish Sandwiches – adapted from Cooking Light
½ lb. bacon, cut into ½ inch pieces – the bacon will be used later in the week
1/3 cup of yellow cornmeal
2 t. of Cajun Seasoning
4 (6 oz.) catfish fillets
Sandwich buns
Cook bacon in a large non-stick skillet until crisp. Remove the bacon and drain on paper towels. Reserve about 1 T. bacon drippings in the skillet. Place the cooled bacon in a container for dinner later in the week.
Combine the cornmeal and the Cajun seasoning in a shallow dish. Be sure to pat the fillets dry and then dredge the fillets in the cornmeal mixture. Add fillets to the bacon drippings and cook 5 minutes on each side or until the fish flakes easily.
You may want to pop the sandwich buns in the oven to toast a bit. Feel free to pile the cole slaw on top of the fish sandwich.
Cole Slaw (adapted from Cooking Light – yes I know, again – it is our favorite!)
1 pkg. of slaw mix
1/4 cup rice wine vinegar
2 tablespoons sugar
2 tablespoons whole-grain mustard
2 tablespoons mayonnaise
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
Combine vinegar, sugar, mustard, mayonnaise, salt, black pepper, and red pepper in a small bowl; stir well with a whisk. Add the mustard mixture to cabbage mixture, and toss well to coat. Cover and chill for 20 minutes. Stir before serving.
Tuesday
Stuffed Pepper Casserole
Tossed Salad
Stuffed Pepper Casserole – (our favorite and super easy way to eat stuffed peppers)
2-4 green peppers, chopped (number will depend if your kiddos like them)
1 lb. of ground beef
1 large can of tomato sauce
1 T. of Italian Seasoning
2 cups of cooked white or brown rice
1 cup of shredded cheddar cheese
Brown ground beef in a large skillet. Drain and add Italian Seasoning and chopped peppers.
Layer cooked rice on the bottom of a casserole dish that has been sprayed with cooking oil. Place the beef mixture on top. Cover with the tomato sauce and stir gently until slightly combined. Cover the entire dish with cheddar cheese. Bake in a 375˚ oven for 20-30 minutes or until the cheese is bubbly and the dish is heated through.
You can freeze leftovers for later!
Wednesday
Pasta Carbonara
Tossed Salad
Pasta Carbonara – adapted from About.com
1 lb. of spaghetti
¼ cup of heavy cream
4 eggs
½ lb. bacon, diced (leftover from Monday’s dinner)
1 t. of olive oil
2 T. of fresh parsley
Salt and pepper to taste – I always use Kosher or Sea Salt
¾ cup of pecorino-romano cheese or parmesan cheese
Cook the pasta according to its directions. While the pasta combine the eggs, cream, cheese and olive oil in a bowl and beat with a whisk until completely mixed.
Drain the pasta and return it to the pot. Toss with the egg and cream mixture. Add the chopped bacon (you will want to crisp this up a bit in a pan or the micro) and the chopped parsley. Serve right away with additional cheese if you want.
Thursday
Wedding Soup
Sliced Olive Oil Bread
Kristen’s Wedding Soup
3 large chicken breasts, with skin and bone
16 cups of chicken stock or broth
salt, pepper and celery seed to taste
Bring chicken stock to a boil. Then add chicken and seasonings. Boil until chicken is fully cooked. Season as you go. Remove chicken when cooked, skin, debone and cut chicken into bite size pieces and set aside until later.
Meatballs:
1 pound of ground beef
2 eggs, slightly beaten
4 T. of bread crumbs (I use Italian style)
¼ cup of parmesan cheese
½ t. of minced garlic
1 t. dried basil
1 t. onion powder
In a large bowl, combine all of the above ingredients for the meatballs. Form small meatballs. Cook over medium heat in 2 T. of olive oil, until cooked or pop them in the oven at 350˚ until done. Remove and drain on paper towels and set aside until later.
10 oz. frozen or fresh spinach, chopped
1 cup ancini de pepe, pastina or orzo
1 cup chopped onions
1 cup chopped zucchini
1 cup chopped carrots
Add pasta to the boiling pot of water after chicken has been removed. Let cook 5 minutes.
Add spinach and simmer 5 more minutes.
Meanwhile saute vegetables in olive oil for about 5 minutes or until tender.
Return cut chicken to broth, add meatballs and vegetables and simmer until ready to serve, at least 5 minutes.
Serve sprinkled with parmesan cheese.
Friday
Pizza Margherita
Salad
Grapes
Pizza Margherita
Pizza shell – precooked – if you buy dough or have homemade just prebake it!
1 t. olive oil
1 garlic clove, minced
5 plum tomatoes or 2 large regular tomatoes, sliced thin
¼ cup of thinly sliced fresh basil
1 cup of shredded mozzarella cheese – if you have fresh mozzarella even better!!!
Combine the olive oil and garlic. Brush onto the pre-baked pizza crust. Layer sliced tomatoes over the pizza and top with the shredded cheese and sliced basil. If using fresh mozzarella, just slice and layer on top of the tomatoes.
Place in a 400° oven for about 12 minutes or until the cheese is melted and the crust is golden.
***Kid Tip*** if the sight of sliced tomatoes makes your kids turn their noses up, try chopping them up – the shape and texture may be more appealing to their little untrained palettes.
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
Slaw mix
Tossed salad – GE special
2-4 green peppers – depends if your kids like them – GE special or buy them up at local farmer’s markets!
Parsley
Garlic
Onion
Small zucchini
Carrots – GE special
5 plum tomatoes or 2-3 large tomatoes – GE special or farmers’ markets
Fresh basil
Grapes – GE special
Deli
Sandwich buns
Pecorino-Romano cheese or Parmesan - need at least 1 cup but probably more
Baked pizza shell or fresh dough
Spices/Oils/Vinegars/Condiments
Yellow cornmeal
Cajun seasoning
Rice wine vinegar
Sugar
Whole-grain mustard
Mayo
Ground red pepper
Italian seasoning
Olive oil
Chicken stock or broth – need 16 cups
Celery seed
Basil
Onion powder
Canned Goods/Ethnic Foods/Dry Goods
Large can of tomato sauce
Rice – white or brown
1 lb. spaghetti
Ancini de pepe, pastina or orzo
Seafood/Meat Case/Butcher
Bacon – GE special on Farmland
4 (6 oz.) catfish fillets – GE special
Ground beef – GE special
Chicken breasts with the bone and skin – GE special
Frozen Foods
Box of spinach
Dairy
Shredded cheddar cheese – GE special on Sargento
Heavy cream – only need ¼ cup so opt for the smallest container
Eggs
Mozzarella – shredded or use fresh if you have it – GE special on Sargento
Bread
Italian seasoned breadcrumbs
Misc.
This week’s menu has a definite Italian flair to it … Yes I was one of the many who went to see Eat, Pray, Love last week. As Julia Roberts eats her way through Italy I was literally licking my lips in the theater!!! And it just so happens that an old friend from home passed on a delicious recipe for Pasta Carbonara that he and his family enjoy! His wife is from Italy so you know it must be good! We will also finish up the week with Pizza Margherita – an easy, fresh way to use up all of those wonderful tomatoes sitting on your windowsill. I know it is August and the end of summer but I have included my Italian Wedding Soup this week. The chicken breasts are on special and there is zucchini in it so we again are using up fresh ingredients. This soup freezes really well and the kids LOVE it!!! Tiny meatballs and pasta is a wonderful combo in my house. Speaking of fresh ingredients and specials at Giant Eagle, we are taking advantage of the special on catfish by creating a Cajun Catfish Sandwich you are sure to love. And for all of those peppers sitting around your kitchen … how about a Stuffed Pepper Casserole that has all of the wonderful flavors of stuffed peppers without all of the work!
This is our last week of summer. It is a very bittersweet time around here. The kids and I are ready to be back on a schedule but we have had one of the greatest summers ever!!! The kids are at such great ages and the weather has been amazing!!! My husband’s schedule has cooperated (for the most part) so we have enjoyed some incredible family time – our best ever! I hope that you and your family have enjoyed the summer to the fullest! Fall is my favorite time of year and I do look forward to cooler days ahead and the leaves crunching under my feet. But for now – we are going to enjoy this last week of summer as best we can! Enjoy every moment!!!
Don’t forget - you can now follow the menu on Facebook and Twitter!!! Go to Kristen Kill Reisinger’s Menus That Save on Facebook and click like!!! You will receive updates and pics throughout the week. Also follow the menu on Twitter - @menusthatsave.
ALWAYS check your coupons!!! Not only the ones we receive in our newspapers and mid-week mailers but also online! Check out http://www.coupons.com/
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!
Monday
Cajun Catfish Sandwiches
Cole Slaw
Cajun Catfish Sandwiches – adapted from Cooking Light
½ lb. bacon, cut into ½ inch pieces – the bacon will be used later in the week
1/3 cup of yellow cornmeal
2 t. of Cajun Seasoning
4 (6 oz.) catfish fillets
Sandwich buns
Cook bacon in a large non-stick skillet until crisp. Remove the bacon and drain on paper towels. Reserve about 1 T. bacon drippings in the skillet. Place the cooled bacon in a container for dinner later in the week.
Combine the cornmeal and the Cajun seasoning in a shallow dish. Be sure to pat the fillets dry and then dredge the fillets in the cornmeal mixture. Add fillets to the bacon drippings and cook 5 minutes on each side or until the fish flakes easily.
You may want to pop the sandwich buns in the oven to toast a bit. Feel free to pile the cole slaw on top of the fish sandwich.
Cole Slaw (adapted from Cooking Light – yes I know, again – it is our favorite!)
1 pkg. of slaw mix
1/4 cup rice wine vinegar
2 tablespoons sugar
2 tablespoons whole-grain mustard
2 tablespoons mayonnaise
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
Combine vinegar, sugar, mustard, mayonnaise, salt, black pepper, and red pepper in a small bowl; stir well with a whisk. Add the mustard mixture to cabbage mixture, and toss well to coat. Cover and chill for 20 minutes. Stir before serving.
Tuesday
Stuffed Pepper Casserole
Tossed Salad
Stuffed Pepper Casserole – (our favorite and super easy way to eat stuffed peppers)
2-4 green peppers, chopped (number will depend if your kiddos like them)
1 lb. of ground beef
1 large can of tomato sauce
1 T. of Italian Seasoning
2 cups of cooked white or brown rice
1 cup of shredded cheddar cheese
Brown ground beef in a large skillet. Drain and add Italian Seasoning and chopped peppers.
Layer cooked rice on the bottom of a casserole dish that has been sprayed with cooking oil. Place the beef mixture on top. Cover with the tomato sauce and stir gently until slightly combined. Cover the entire dish with cheddar cheese. Bake in a 375˚ oven for 20-30 minutes or until the cheese is bubbly and the dish is heated through.
You can freeze leftovers for later!
Wednesday
Pasta Carbonara
Tossed Salad
Pasta Carbonara – adapted from About.com
1 lb. of spaghetti
¼ cup of heavy cream
4 eggs
½ lb. bacon, diced (leftover from Monday’s dinner)
1 t. of olive oil
2 T. of fresh parsley
Salt and pepper to taste – I always use Kosher or Sea Salt
¾ cup of pecorino-romano cheese or parmesan cheese
Cook the pasta according to its directions. While the pasta combine the eggs, cream, cheese and olive oil in a bowl and beat with a whisk until completely mixed.
Drain the pasta and return it to the pot. Toss with the egg and cream mixture. Add the chopped bacon (you will want to crisp this up a bit in a pan or the micro) and the chopped parsley. Serve right away with additional cheese if you want.
Thursday
Wedding Soup
Sliced Olive Oil Bread
Kristen’s Wedding Soup
3 large chicken breasts, with skin and bone
16 cups of chicken stock or broth
salt, pepper and celery seed to taste
Bring chicken stock to a boil. Then add chicken and seasonings. Boil until chicken is fully cooked. Season as you go. Remove chicken when cooked, skin, debone and cut chicken into bite size pieces and set aside until later.
Meatballs:
1 pound of ground beef
2 eggs, slightly beaten
4 T. of bread crumbs (I use Italian style)
¼ cup of parmesan cheese
½ t. of minced garlic
1 t. dried basil
1 t. onion powder
In a large bowl, combine all of the above ingredients for the meatballs. Form small meatballs. Cook over medium heat in 2 T. of olive oil, until cooked or pop them in the oven at 350˚ until done. Remove and drain on paper towels and set aside until later.
10 oz. frozen or fresh spinach, chopped
1 cup ancini de pepe, pastina or orzo
1 cup chopped onions
1 cup chopped zucchini
1 cup chopped carrots
Add pasta to the boiling pot of water after chicken has been removed. Let cook 5 minutes.
Add spinach and simmer 5 more minutes.
Meanwhile saute vegetables in olive oil for about 5 minutes or until tender.
Return cut chicken to broth, add meatballs and vegetables and simmer until ready to serve, at least 5 minutes.
Serve sprinkled with parmesan cheese.
Friday
Pizza Margherita
Salad
Grapes
Pizza Margherita
Pizza shell – precooked – if you buy dough or have homemade just prebake it!
1 t. olive oil
1 garlic clove, minced
5 plum tomatoes or 2 large regular tomatoes, sliced thin
¼ cup of thinly sliced fresh basil
1 cup of shredded mozzarella cheese – if you have fresh mozzarella even better!!!
Combine the olive oil and garlic. Brush onto the pre-baked pizza crust. Layer sliced tomatoes over the pizza and top with the shredded cheese and sliced basil. If using fresh mozzarella, just slice and layer on top of the tomatoes.
Place in a 400° oven for about 12 minutes or until the cheese is melted and the crust is golden.
***Kid Tip*** if the sight of sliced tomatoes makes your kids turn their noses up, try chopping them up – the shape and texture may be more appealing to their little untrained palettes.
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
Slaw mix
Tossed salad – GE special
2-4 green peppers – depends if your kids like them – GE special or buy them up at local farmer’s markets!
Parsley
Garlic
Onion
Small zucchini
Carrots – GE special
5 plum tomatoes or 2-3 large tomatoes – GE special or farmers’ markets
Fresh basil
Grapes – GE special
Deli
Sandwich buns
Pecorino-Romano cheese or Parmesan - need at least 1 cup but probably more
Baked pizza shell or fresh dough
Spices/Oils/Vinegars/Condiments
Yellow cornmeal
Cajun seasoning
Rice wine vinegar
Sugar
Whole-grain mustard
Mayo
Ground red pepper
Italian seasoning
Olive oil
Chicken stock or broth – need 16 cups
Celery seed
Basil
Onion powder
Canned Goods/Ethnic Foods/Dry Goods
Large can of tomato sauce
Rice – white or brown
1 lb. spaghetti
Ancini de pepe, pastina or orzo
Seafood/Meat Case/Butcher
Bacon – GE special on Farmland
4 (6 oz.) catfish fillets – GE special
Ground beef – GE special
Chicken breasts with the bone and skin – GE special
Frozen Foods
Box of spinach
Dairy
Shredded cheddar cheese – GE special on Sargento
Heavy cream – only need ¼ cup so opt for the smallest container
Eggs
Mozzarella – shredded or use fresh if you have it – GE special on Sargento
Bread
Italian seasoned breadcrumbs
Misc.
Sunday, August 15, 2010
Weekly Menu for the week of August 16
Hey everyone! Welcome to my weekly menu!
I LOVE this time of year!!! So many fresh veggies! We are going to use them up this week in a variety of ways. Let’s roast a bunch of veggies for an incredible sandwich or toss them with butter and parmesan for a quick dish on Meatless Monday! We are going to head to our freezers and use up the rest of last week’s special on Top Round for an amazing Pepper Steak recipe that will make you very happy!!! Then we will take advantage of this week’s special on boneless, skinless chicken breasts for one of our family favorite meals – Sun-Dried Tomato Chicken! You will fire up the grill once but prepare enough for two meals!!! In addition to the Roasted Veggie Sandwich we will also continue to pay homage to National Sandwich Month by creating a melt-in-your-mouth Blue Cheese Burger! Of course I skip the cheese for the kids – they are not fans! We will then finish the week by using up the leftover grilled chicken and kick off the weekend with a Siesta – Enchilada Casserole!
If you are shopping at Giant Eagle – or any other supermarket – there are GREAT specials on back-to-school breakfast, lunch and snack ideas. Lots of specials on bread, juice boxes, yogurt, pancake mixes, etc. Stock up now!!!
Don’t forget - you can now follow the menu on Facebook and Twitter!!! Go to Kristen Kill Reisinger’s Menus That Save on Facebook and click like!!! You will receive updates and pics throughout the week. Also follow the menu on Twitter - @menusthatsave.
ALWAYS check your coupons!!! Not only the ones we receive in our newspapers and mid-week mailers but also online! Check out http://www.coupons.com/
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!
Monday
Roasted Veggie Sandwich
Tossed Salad
Roasted Veggie Sandwich
1 sliced zucchini squash
1 sliced summer squash
1 cup thinly sliced carrots
1 small box sliced mushrooms
1 sliced red bell pepper
1 small sliced onion
2 T. olive oil
Salt and pepper to taste
Favorite bun or bread
Favorite Cheese – provolone, mozzarella, or goat
Dressing – Italian or Balsamic
Toss all the veggies together with the oil and salt and pepper. Roast on a cookie sheet at 450˚ for about 20 minutes, turning once mid-way through. Put them in the upper half of the oven so they get a little brown on top.
Once the veggies are removed from the oven, place the bun or bread topped with cheese under the broiler until the cheese melts and the bread is toasted.
Assemble sandwiches and drizzle with the dressing.
Roasted veggies are also wonderful tossed with pasta that has been dressed with melted butter and parmesan cheese!
***Kid Tip*** If your kiddos will stick their noses up all of these amazing veggies, simply whip up a few grilled cheese sandwiches!
Tuesday
Pepper Steak
Steamed Rice – Double the rice for Wednesday’s meal
Pepper Steak
1 ½ lbs. of boneless round steak or flank steak, cut into strips for stir-fry
¼ cup of corn starch
1 T. of Canola oil
1-2 green peppers sliced
1-2 tomatoes, chopped
1 bunch of green onions, cut into 1 inch pieces
¼ cup of soy sauce
¼ cup of water
3 cloves of garlic, minced
1 t. of sesame oil
1 T. of hoisin sauce
¼ t. of crushed red pepper
Dredge steak in corn starch and heat Canola oil in wok or large skillet. Add steak to hot oil and stir fry for a couple of minutes. Stir together soy sauce, water, garlic, oil, hoisin and red pepper. Add the soy mixture to the skillet and stir-fry for 1 minute. Add the vegetables and stir-fry for an additional 5 minutes. Serve over steamed rice.
Wednesday
Sun Dried Tomato Chicken
Steamed Rice
Salad
Sun Dried Tomato Chicken
1 cup of corn – or 1 box of frozen corn
½ cup minced sun dried tomato
½ cup thinly sliced scallions
1 t. chopped garlic
½ t. salt
1 T. chopped green chilies
3 T. lime juice
2 T. olive oil
6 T. fresh cilantro chopped
1 t. cumin
4 boneless, skinless chicken breasts – cook an additional 4 chicken breasts for Friday night.
Put the tomatoes in a food processor with the olive oil. If you use the sundried tomatoes that are packed in oil, omit the additional oil. Add garlic, salt, chili, lime juice, cilantro and cumin. Stir in scallions and corn. Marinate for at least 2 hours or it can be made the night before.
Season the chicken breasts with salt and pepper and place on a hot grill. Grill for about 4 minutes per side until they are done. To serve place the salsa on top of the grilled chicken. Serve with steamed rice and a salad.
Thursday
Blue Cheese Burgers
Chips
Baked Beans
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
Chicken Enchilada Casserole
Chips and Salsa
Chicken Enchilada Casserole – Courtesy of LAP
Green Chili Sauce:
2 T. olive oil
2-3 cloves garlic, minced
1 small onion, chopped
4-4oz cans diced green chilies
2-3 T. flour
3 C. water
Garlic salt to taste
Sauté the onion and garlic in olive oil till tender. Add next 4 ingredients. Bring to boil and simmer 5 minutes. Can be made ahead!
Casserole:
Green chili sauce
Cooking Spray
1 pkg. of taco size tortillas
4 boneless, chicken breast cooked and cubed – use the leftover grilled chicken from Wednesday
1 pint sour cream
16 oz. pkg. of Mexican blend shredded cheese
Coat a 9x13 baking dish with cooking spray. Layer 3-4 tortillas, ½ chicken, ½ of the sour cream, 1/3 cheese, 1/3 green chili sauce. Repeat. Then add remaining chili sauce, and cheese. Bake at 350 until heated through. About 30 minutes.
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
Small zucchini
Small yellow summer squash
Carrots
Small box of mushrooms – GE special BOGO
Red pepper
2 Small onions
Salad
1-2 green peppers
1-2 tomatoes – GE Special
2 Bunches of green onions
Garlic
2 limes
Cilantro
Shallot
Red onion
Deli
Favorite roll or bread for roasted veggie sandwiches
Favorite cheese for veggie sandwich – provolone, mozzarella or goat
Blue cheese – block or wedge
Hamburger buns – GE special on Kaiser rolls
Spices/Oils/Vinegars/Condiments
Olive oil
Italian dressing or Balsamic vinaigrette – Coupon for Newman’s Own or Ken’s
Corn starch
Canola oil
Red pepper flakes
Hot pepper sauce
Worcestershire sauce
Dry mustard
Flour – GE special on Gold Medal Flour
Canned Goods/Ethnic Foods/Dry Goods
Soy sauce
Sesame oil
Hoisin sauce
Rice – white or brown – Coupon for Uncle Ben’s
Sun dried tomatoes – packed in oil preferred
5 (4 oz.) Cans of diced green chilies
Salsa
Seafood/Meat Case/Butcher
Boneless, round steak or flank steak – check freezer from last week’s Top Round special!
Boneless, skinless chicken breasts – need about 8 – GE special
Ground beef – 1.5 lbs. – GE special on 85% lean
Frozen Foods
Box of corn – or cut off the corn on two ears
Dairy
Taco-size tortillas
Sour cream – GE special on Daisy
Mexican Blend shredded cheese
Bread
Misc.
Potato Chips
Tortilla Chips - FREE Tostitos when you purchase 3 Pepsi products!!!
I LOVE this time of year!!! So many fresh veggies! We are going to use them up this week in a variety of ways. Let’s roast a bunch of veggies for an incredible sandwich or toss them with butter and parmesan for a quick dish on Meatless Monday! We are going to head to our freezers and use up the rest of last week’s special on Top Round for an amazing Pepper Steak recipe that will make you very happy!!! Then we will take advantage of this week’s special on boneless, skinless chicken breasts for one of our family favorite meals – Sun-Dried Tomato Chicken! You will fire up the grill once but prepare enough for two meals!!! In addition to the Roasted Veggie Sandwich we will also continue to pay homage to National Sandwich Month by creating a melt-in-your-mouth Blue Cheese Burger! Of course I skip the cheese for the kids – they are not fans! We will then finish the week by using up the leftover grilled chicken and kick off the weekend with a Siesta – Enchilada Casserole! If you are shopping at Giant Eagle – or any other supermarket – there are GREAT specials on back-to-school breakfast, lunch and snack ideas. Lots of specials on bread, juice boxes, yogurt, pancake mixes, etc. Stock up now!!!
Don’t forget - you can now follow the menu on Facebook and Twitter!!! Go to Kristen Kill Reisinger’s Menus That Save on Facebook and click like!!! You will receive updates and pics throughout the week. Also follow the menu on Twitter - @menusthatsave.
ALWAYS check your coupons!!! Not only the ones we receive in our newspapers and mid-week mailers but also online! Check out http://www.coupons.com/
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!
Monday
Roasted Veggie Sandwich
Tossed Salad
Roasted Veggie Sandwich
1 sliced zucchini squash
1 sliced summer squash
1 cup thinly sliced carrots
1 small box sliced mushrooms
1 sliced red bell pepper
1 small sliced onion
2 T. olive oil
Salt and pepper to taste
Favorite bun or bread
Favorite Cheese – provolone, mozzarella, or goat
Dressing – Italian or Balsamic
Toss all the veggies together with the oil and salt and pepper. Roast on a cookie sheet at 450˚ for about 20 minutes, turning once mid-way through. Put them in the upper half of the oven so they get a little brown on top.
Once the veggies are removed from the oven, place the bun or bread topped with cheese under the broiler until the cheese melts and the bread is toasted.
Assemble sandwiches and drizzle with the dressing.
Roasted veggies are also wonderful tossed with pasta that has been dressed with melted butter and parmesan cheese!
***Kid Tip*** If your kiddos will stick their noses up all of these amazing veggies, simply whip up a few grilled cheese sandwiches!
Tuesday
Pepper Steak
Steamed Rice – Double the rice for Wednesday’s meal
Pepper Steak
1 ½ lbs. of boneless round steak or flank steak, cut into strips for stir-fry
¼ cup of corn starch
1 T. of Canola oil
1-2 green peppers sliced
1-2 tomatoes, chopped
1 bunch of green onions, cut into 1 inch pieces
¼ cup of soy sauce
¼ cup of water
3 cloves of garlic, minced
1 t. of sesame oil
1 T. of hoisin sauce
¼ t. of crushed red pepper
Dredge steak in corn starch and heat Canola oil in wok or large skillet. Add steak to hot oil and stir fry for a couple of minutes. Stir together soy sauce, water, garlic, oil, hoisin and red pepper. Add the soy mixture to the skillet and stir-fry for 1 minute. Add the vegetables and stir-fry for an additional 5 minutes. Serve over steamed rice.
Wednesday
Sun Dried Tomato Chicken
Steamed Rice
Salad
Sun Dried Tomato Chicken
1 cup of corn – or 1 box of frozen corn
½ cup minced sun dried tomato
½ cup thinly sliced scallions
1 t. chopped garlic
½ t. salt
1 T. chopped green chilies
3 T. lime juice
2 T. olive oil
6 T. fresh cilantro chopped
1 t. cumin
4 boneless, skinless chicken breasts – cook an additional 4 chicken breasts for Friday night.
Put the tomatoes in a food processor with the olive oil. If you use the sundried tomatoes that are packed in oil, omit the additional oil. Add garlic, salt, chili, lime juice, cilantro and cumin. Stir in scallions and corn. Marinate for at least 2 hours or it can be made the night before.
Season the chicken breasts with salt and pepper and place on a hot grill. Grill for about 4 minutes per side until they are done. To serve place the salsa on top of the grilled chicken. Serve with steamed rice and a salad.
Thursday
Blue Cheese Burgers
Chips
Baked Beans
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
Chicken Enchilada Casserole
Chips and Salsa
Chicken Enchilada Casserole – Courtesy of LAP
Green Chili Sauce:
2 T. olive oil
2-3 cloves garlic, minced
1 small onion, chopped
4-4oz cans diced green chilies
2-3 T. flour
3 C. water
Garlic salt to taste
Sauté the onion and garlic in olive oil till tender. Add next 4 ingredients. Bring to boil and simmer 5 minutes. Can be made ahead!
Casserole:
Green chili sauce
Cooking Spray
1 pkg. of taco size tortillas
4 boneless, chicken breast cooked and cubed – use the leftover grilled chicken from Wednesday
1 pint sour cream
16 oz. pkg. of Mexican blend shredded cheese
Coat a 9x13 baking dish with cooking spray. Layer 3-4 tortillas, ½ chicken, ½ of the sour cream, 1/3 cheese, 1/3 green chili sauce. Repeat. Then add remaining chili sauce, and cheese. Bake at 350 until heated through. About 30 minutes.
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
Small zucchini
Small yellow summer squash
Carrots
Small box of mushrooms – GE special BOGO
Red pepper
2 Small onions
Salad
1-2 green peppers
1-2 tomatoes – GE Special
2 Bunches of green onions
Garlic
2 limes
Cilantro
Shallot
Red onion
Deli
Favorite roll or bread for roasted veggie sandwiches
Favorite cheese for veggie sandwich – provolone, mozzarella or goat
Blue cheese – block or wedge
Hamburger buns – GE special on Kaiser rolls
Spices/Oils/Vinegars/Condiments
Olive oil
Italian dressing or Balsamic vinaigrette – Coupon for Newman’s Own or Ken’s
Corn starch
Canola oil
Red pepper flakes
Hot pepper sauce
Worcestershire sauce
Dry mustard
Flour – GE special on Gold Medal Flour
Canned Goods/Ethnic Foods/Dry Goods
Soy sauce
Sesame oil
Hoisin sauce
Rice – white or brown – Coupon for Uncle Ben’s
Sun dried tomatoes – packed in oil preferred
5 (4 oz.) Cans of diced green chilies
Salsa
Seafood/Meat Case/Butcher
Boneless, round steak or flank steak – check freezer from last week’s Top Round special!
Boneless, skinless chicken breasts – need about 8 – GE special
Ground beef – 1.5 lbs. – GE special on 85% lean
Frozen Foods
Box of corn – or cut off the corn on two ears
Dairy
Taco-size tortillas
Sour cream – GE special on Daisy
Mexican Blend shredded cheese
Bread
Misc.
Potato Chips
Tortilla Chips - FREE Tostitos when you purchase 3 Pepsi products!!!
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