Hi everyone!!! Welcome to this week’s menu!
This is one of my favorite menus!!!!! We are taking advantage of GREAT specials – or specials we took advantage of before (check your freezer) – and we are reinventing our leftovers for a fabulous Friday Night Happy hour at home!!! Some of my favorite recipes and yours too based on your feedback!
Here is a little tip: if you don’t think you are going to use your leftovers this week – like the pork – go ahead and freeze it. Maybe you want to save the lettuce wraps and potato skins for next week during the Super Bowl. Go ahead and freeze the pork and taco meat (not the fish) and keep the potato skins in the fridge. When you plan ahead you will be less stressed and save tons of money! ENJOY!
Here is this week’s menu:
MONDAY
Onion Baked Chicken
Wild Rice
Roasted Asparagus
Onion Baked Chicken
3 lbs. chicken quarters
1 T. olive oil
1 T. onion powder
1 ½ t. Italian seasoning
1 t. salt
½ t. garlic powder
½ t. paprika
¼ t. black pepper
Preheat oven to 375˚.
Brush chicken with olive oil. Mix seasonings in a bowl and coat the chicken evenly with the mixture. Place the chicken in a shallow baking dish. Bake for 45-50 minutes or until the chicken is cooked through.
Roasted Asparagus
1 bunch of asparagus
1 T. of olive oil
Salt and pepper
Trim off the bottom inch of the asparagus. Spread out on a jelly-roll pan and drizzle with olive oil. Sprinkle with salt (I prefer Kosher) and pepper. Toss so that the asparagus is evenly coated. Lay flat and place under the broiled for about 5 minutes until the asparagus has crisped a little.
TUESDAY
Asian Pork Wraps
Stir Fried Broccoli
Asian Pork Wraps
1 – 3 lb. boneless pork roast, or use 8-10 boneless chops depending on their thickness– OR – use 2 pork tenderloins
½ cup of Hoisin sauce
2 T. grated ginger
2 T. sherry cooking wine
1 clove of garlic, minced
6 dried shiitake mushrooms
12 flour tortillas
2 t. sesame oil
4 cups of shredded cabbage
1 bunch of green onions, sliced
Place pork roast in crock-pot. Combine 3 T. of hoisin sauce, ginger, sherry and garlic. Pour over the roast. Discard stems from dried mushrooms and crumble remaining part over the roast. Cook on low for 8-10 hours.
Remove pork from crock-pot. Stir cabbage into broth in the crock-pot. Heat to high setting, cover and cook an additional 5 minutes or until wilted. Shred pork with two forks and return to crock-pot.
Heat oven to 300˚. Brush tortillas with sesame oil and stack on a sheet of foil. Wrap the tortillas and heat the packet for 10 minutes.
To serve, spread each tortilla with remaining hoisin sauce, top with shredded pork mixture and green onions. Roll-up and enjoy!
Stir Fried Broccoli
One head of broccoli
2 T. of Canola Oil
2 cloves of garlic minced
½ t. of red pepper flakes (optional)
1 T. of soy sauce
Sesame oil
Chop broccoli into florets. Place broccoli in microwave safe covered dish with 2 T. of water and microwave on HIGH for 2 minutes. This will steam it. Put oil and garlic in a skillet and heat. Once oil is hot, add chopped broccoli and stir frequently for 5 minutes. Add red pepper flakes and soy sauce. Cook and stir for an additional 3 minutes. Prior to serving, drizzle broccoli with a little sesame oil.
WEDNESDAY
Baked Potato Soup
Salad
Baked Potato Soup – this is a hearty, stick-to-your-ribs-kinda-soup
8-10 large baking potatoes
2/3 cup of butter
2/3 cup all purpose flour
7 cups of milk
4 green onions, sliced
1 pkg. of bacon, cooked and crumbled
1 ¼ cups shredded cheddar cheese
1 (8 oz.) container of sour cream
Salt and pepper to taste
Bake potatoes at 400˚ for 1 hour. When cool, slice in half and scoop out the middle - leave enough potato on the skin (think restaurant potato skins) and reserve the skins for future use – Friday Night Happy Hour Appetizer Night. Mash the potato scooped from the skin to desired consistency. I like it a little lumpy, which gives a nice texture to the soup.
Melt butter in a Dutch oven or large soup pot over low heat. Add flour and whisk constantly for one minute until smooth. Gradually, add milk and cook over medium heat, whisking constantly until mixture has thickened and is bubbly.
Stir in mashed, lumpy potatoes and green onions and bring to a boil. Be careful not to scorch!!! Once soup has been brought to a boil, cover, reduce heat and simmer for 10 minutes. Add bacon, cheese and sour cream. Site until cheese melts. Serve immediately.
THURSDAY
Taco Night
Regular Beef or Fish Tacos
Tacos
Black Bean and Corn Salad
Fish Tacos
¼ cup sour cream
2 T. lime juice
Salt and pepper
¼ small cabbage – red or green – thinly shredded (about 2 ½ cups)
4 green onions, thinly sliced
1 jalapeno, sliced in half lengthwise, ½ of pepper minced
2 T. olive oil
1 lb. tilapia fillets
8 flour tortillas – taco size
½ cup of fresh cilantro leaves
In a large bowl combine sour cream and lime. Season with salt and pepper. Set aside half of the sour cream mixture for serving. Toss cabbage, scallions and minced jalapeno with the remaining mixture. Season with salt and pepper to taste.
In a large non-stick skillet, heat oil and remaining jalapeno half, swirling around to coat the bottom of the pan. The idea is to infuse the oil with a little heat from the pepper. Season fish with salt and pepper. Cook fish in skillet until golden brown on all sides, about 5-6 minutes. It is ok if the fish falls apart because you are going to stuff the tacos with it. Discard the jalapeno.
Warm tortillas in the microwave covered with paper towels or in the oven wrapped in foil. Fill each tortilla with slaw, fish and top each with fresh cilantro. If cilantro is not your thing you could substitute fresh parsley. Drizzle with reserved sour cream mixture. Serve immediately!
***Time Saving Tip**** Buy pre-shredded angel hair cabbage. This will be found near the bagged salads.
Black Bean and Corn Salad
1 can of black beans, drained and rinsed
1 can of white corn, drained and rinsed
1 diced avocado
¼ cup of red onion, chopped
1 jalapeno, finely chopped
¼ cup of chopped cilantro
Juice of 2 limes
¼ t. cayenne pepper
Salt and pepper to taste
Mix all of the ingredients together in a bowl. Refrigerate for 1-2 hours. This can be eaten alone or with tortilla chips.
Regular Tacos
Giant Eagle has a special on Ground Beef – you must buy the 3 lb. value pack to realize the special. Depending on the size of your family brown enough ground beef and add your favorite taco seasonings. Usually, one pound of beef will feed a family of four. Don’t be afraid of leftovers – we will use them again!
Freezing tip – if you do not use all of the ground beef and wish to freeze some, be sure you flatten the meat prior to freezing. Think large raw meat pancake. This will save you space in your freezer because you can stack meat nicely and it will save you time defrosting the same for a future meal. Also, consider browning ALL of the meat and freeze only the beef you won’t use for the tacos. Reheating frozen ground beef that has already been browned is quick and easy. Then you can add it to a jar of sauce for a quick meat sauce or for sloppy joes! There are many possibilities!
FRIDAY
Happy Hour at Home
Pork Lettuce Wraps
Non-fried potato skins
Nachos
Pork Lettuce Wraps
1 T. of Canola oil
Leftover Asian Pork
Slivered carrots (GE special on baby carrots)
Small can of chopped water chestnuts
Head of iceberg lettuce or bibb lettuce
Heat oil in a skillet. Add leftover pork, carrots and water chestnuts. Stir frequently until heated through.
To serve, pile pork mixture into a lettuce leaf, drizzle with dipping sauce, and wrap it up!
Dipping Sauce – you could use a store bought dipping sauce or the recipe below which has been adapted from PF Chang’s
¼ cup of sugar
½ cup of water
2 T. soy sauce
2 T. rice wine vinegar
2 T. of ketchup
1/8 t. of sesame oil
1 T. of Hot mustard (optional – depending on your heat index)
1 – 2 t. of garlic and chili paste
Dissolve the sugar in the water by boiling the same. Set aside. Combine Soy sauce, vinegar, ketchup and sesame oil. Mix together the hot water and the hot mustard. Depending on your taste, you can add some of the mustard mixture with the soy mixture. You can also add the garlic and chili paste to the soy mixture. Keep adding various amounts to the soy sauce mixture until the taste suits you!
Potato skins
Reserved potato skins from soup
Melted butter or Spray oil
Cheddar cheese
Toppings: bacon, sour cream, green onions, taco meat, salsa – you get the idea
Take your potato skins and place them on a cookie sheet. Drizzle with melted butter or spray with oil. Place in a 450˚ oven and bake until crisp. Remove skins and add cheddar cheese and place under the broiler until cheese has melted. Add your toppings – fun for the kids to make their own!
Nachos
Tortilla chips
Leftover taco meat, refried beans, cheddar cheese.
Toppings: salsa, olives, jalapenos, sour cream, green onions
Spread tortilla chips onto a cookie sheet. Reheat taco meat and beans in the microwave. Layer the beef and beans on top of the chips. Load it up with cheddar cheese. Place the cookie sheet in a 400˚ oven until heated through and cheese has melted. To serve, plate up the nachos and have everyone add their own toppings!
What to drink at Happy Hour???
Serve cold beer and margaritas for the adults and lemonade for the kids!
What an easy, cheap and fun way to use up your leftovers from the week!!! Invite a few friends and spread the cheer!
And now here is your shopping list:
Shopping/Checklist
Produce
Ginger
Garlic
3 Limes
Cilantro
6 shiitake mushrooms – Special on sliced baby bellas – that would work just fine
Head of Cabbage – napa if you can find it
2 Bunches of green onions
2 jalapenos
Head of broccoli or Frozen broccoli florets
Baking potatoes – GE special
Carrots
Asparagus – GE special
Avocado
Head of lettuce – iceberg or bibb
Deli
Canned Goods/Ethinic Foods/Dry Goods
Hoisin Sauce
Soy Sauce
Taco Seasoning
Salsa – GE special on Chi-Chi’s
Chips
Taco shells
Small can of chopped water chestnuts
Hot mustard – Chinese style
Garlic and Chili paste – in the Asian section
Black beans
White corn
Wild Rice
Spices/Oils/Vinegars/Dressings/Condiments
Sherry Cooking Wine
Sesame Oil
Olive Oil
Canola Oil
Red Pepper flakes
Onion powder
Italian Seasoning
Garlic powder
Paprika
Flour
Salt and pepper
Sugar
Rice Wine Vinegar
Pam
Cayenne Pepper
Ketchup
Frozen Foods
Broccoli florets – if you are not buying fresh
Meat Case/Butcher
3 pounds of pork – GE special on pork roast, boneless chops, or pork loins
3 lbs. chicken quarters – GE $.79/lb
2 pkgs of Bacon – GE Special
1 lb. Tilapia filets – If making fish tacos – GE special
Ground Beef – GE special on 3 lb. value pack of 92% lean
Dairy
2 pkgs (If you want soft tacos and then one for the pork wraps) Tortillas
Cheddar cheese – GE special on Kraft
Sour Cream – GE special on Breakstone’s
Butter
Milk
Bread /Cereal
Misc.
Beer or margaritas or both!
Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings!
Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you!
I hope you all enjoy your week, the recipes and the savings!
Sunday, January 31, 2010
Sunday, January 24, 2010
Weekly Menu for the week of Jan. 25
Welcome to my Weekly Menu!!!
End of month reminder – tally up your savings this month and PAY YOURSELF!!!
Are you enjoying the recipes and the savings? Saving time and money makes me a very happy gal!!! My fund is starting to accumulate quite nicely! Don’t forget to check out the coupon internet sites!!!
Some of my favorite recipes are on the menu this week – Cheeseburger Meatloaf made with oatmeal for extra nutrition and added fiber, Chicken Marsala and Pizza Bread Rollups – my kiddos’ favorite!!! The Pizza Bread Rollups are a great way to get your kids involved in the kitchen. A super way to kick off a Family night and start the weekend.
Here is this week’s menu:
MONDAY
Chicken Marsala
Angel Hair Pasta
Roasted Asparagus
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 saut̩ the mushrooms over medium-high heat until browned Рabout 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 Рthis 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.
Roasted Asparagus
1 bunch of asparagus
1 T. of olive oil
Salt and pepper
Trim off the bottom inch of the asparagus. Spread out on a jelly-roll pan and drizzle with olive oil. Sprinkle with salt (I prefer Kosher) and pepper. Toss so that the asparagus is evenly coated. Lay flat and place under the broiled for about 5 minutes until the asparagus has crisped a little.
TUESDAY
Cheeseburger Meat Loaf
Mashed Potatoes
Peas
Cheeseburger Meat Loaf
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
Baked Salmon with Lemon and Rosemary
Steamed rice
Steamed broccoli
Baked Salmon with Lemon and Rosemary (adapted from Emeril)
2 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.
THURSDAY
Leftovers or Sandwich night
Meatloaf Sandwiches
French fries
Salad
Meatloaf Sandwiches
I don’t know about your kids, but mine LOVE meatloaf sandwiches! I can’t figure it out but we will warm up slices of leftover meatloaf and put it on a bun. Then we will add our favorite toppings and dress it up just like our favorite burger! They gobble them up!
FRIDAY
Pizza Bread Rollups
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.
And now for the shopping list. As always, double check your pantry, fridge and freezer to see if you already have any of the items listed below. This will reduce your spending and create less waste!
Shopping/Checklist
Produce
Asparagus – GE special
Mushrooms – GE special
Onion
Potatoes – GE special
2 lemons
Red onion
Salad – GE special
Carrots
Grapes
Deli
Pepperoni – coupon in Sunday paper
Spices/Oils/Vinegars/Condiments
Flour
Marsala Cooking Wine
Parsley
Rosemary
Olive oil
Salt and pepper
Worcestershire Sauce
Dry mustard
Garlic powder
Chili sauce
Italian seasoning
Canned Goods/Ethinic Foods/Dry Goods
Angel Hair Pasta – GE special on Barilla
Oatmeal – regular
Rice – white or brown
Pizza sauce
Seafood/Meat Case/ Butcher
Boneless, skinless chicken breasts
Ground beef – 2 lbs. – or a meatloaf mix – GE special on ground beef
2 salmon filets – GE special
Frozen Foods
Peas
Broccoli
French fries – or use potatoes to make homemade – GE special on Ore-Ida
Dairy
Butter- GE special on GE brand
Eggs
Cheddar cheese – GE special on Heluva Good PLUS coupon in Sunday paper!!!
Milk
Pizza dough – coupon in Sunday paper
Mozzarella Cheese – GE special on Heluva Good PLUS coupon in Sunday paper!!!
Bread
Hamburger buns
Misc.
Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings!
Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you!
I hope you all enjoy your week, the recipes and the savings!
End of month reminder – tally up your savings this month and PAY YOURSELF!!!
Are you enjoying the recipes and the savings? Saving time and money makes me a very happy gal!!! My fund is starting to accumulate quite nicely! Don’t forget to check out the coupon internet sites!!!
Some of my favorite recipes are on the menu this week – Cheeseburger Meatloaf made with oatmeal for extra nutrition and added fiber, Chicken Marsala and Pizza Bread Rollups – my kiddos’ favorite!!! The Pizza Bread Rollups are a great way to get your kids involved in the kitchen. A super way to kick off a Family night and start the weekend.
Here is this week’s menu:
MONDAY
Chicken Marsala
Angel Hair Pasta
Roasted Asparagus
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 saut̩ the mushrooms over medium-high heat until browned Рabout 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 Рthis 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.
Roasted Asparagus
1 bunch of asparagus
1 T. of olive oil
Salt and pepper
Trim off the bottom inch of the asparagus. Spread out on a jelly-roll pan and drizzle with olive oil. Sprinkle with salt (I prefer Kosher) and pepper. Toss so that the asparagus is evenly coated. Lay flat and place under the broiled for about 5 minutes until the asparagus has crisped a little.
TUESDAY
Cheeseburger Meat Loaf
Mashed Potatoes
Peas
Cheeseburger Meat Loaf
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
Baked Salmon with Lemon and Rosemary
Steamed rice
Steamed broccoli
Baked Salmon with Lemon and Rosemary (adapted from Emeril)
2 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.
THURSDAY
Leftovers or Sandwich night
Meatloaf Sandwiches
French fries
Salad
Meatloaf Sandwiches
I don’t know about your kids, but mine LOVE meatloaf sandwiches! I can’t figure it out but we will warm up slices of leftover meatloaf and put it on a bun. Then we will add our favorite toppings and dress it up just like our favorite burger! They gobble them up!
FRIDAY
Pizza Bread Rollups
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.
And now for the shopping list. As always, double check your pantry, fridge and freezer to see if you already have any of the items listed below. This will reduce your spending and create less waste!
Shopping/Checklist
Produce
Asparagus – GE special
Mushrooms – GE special
Onion
Potatoes – GE special
2 lemons
Red onion
Salad – GE special
Carrots
Grapes
Deli
Pepperoni – coupon in Sunday paper
Spices/Oils/Vinegars/Condiments
Flour
Marsala Cooking Wine
Parsley
Rosemary
Olive oil
Salt and pepper
Worcestershire Sauce
Dry mustard
Garlic powder
Chili sauce
Italian seasoning
Canned Goods/Ethinic Foods/Dry Goods
Angel Hair Pasta – GE special on Barilla
Oatmeal – regular
Rice – white or brown
Pizza sauce
Seafood/Meat Case/ Butcher
Boneless, skinless chicken breasts
Ground beef – 2 lbs. – or a meatloaf mix – GE special on ground beef
2 salmon filets – GE special
Frozen Foods
Peas
Broccoli
French fries – or use potatoes to make homemade – GE special on Ore-Ida
Dairy
Butter- GE special on GE brand
Eggs
Cheddar cheese – GE special on Heluva Good PLUS coupon in Sunday paper!!!
Milk
Pizza dough – coupon in Sunday paper
Mozzarella Cheese – GE special on Heluva Good PLUS coupon in Sunday paper!!!
Bread
Hamburger buns
Misc.
Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings!
Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you!
I hope you all enjoy your week, the recipes and the savings!
Monday, January 18, 2010
Weekly Menu for Jan. 18
Welcome to my Weekly Menu!!!
I hope you enjoyed last week’s menu! I LOVED the savings by roasting the chickens. So economical and tasty!!!!
Sorry this is a day late – the holiday weekend threw me off. This week, we have another double duty meal where we reinvent the leftovers for another money-saving week! Slow cooked pork tacos will be reinvented later in the week for a Friday Night Siesta! Giant Eagle has a special on a pork shoulder (which will work best) but you could also use pork tenderloins or a pork roast. ENJOY!
Here is this week’s menu:
MONDAY
In honor of MLK, consider donating to the Red Cross or Doctors without Borders to help the victims in Haiti.
TUESDAY
Pork Tacos
Refried Beans
Salad
Chips and salsa
Pork Tacos – adapted from Health Magazine
2 cups of salsa – plus more for serving
2 T. chili powder
2 T. oregano
1 T. cumin
Pinch of salt
Pork shoulder – boneless 2 lbs. – if using bone-in look for 3-4 lbs.
12 tortillas – corn or flour
Fresh cilantro
Sour cream
Lime wedges
Place the pork in a slow cooker. Combine the first five ingredients and pour over the pork. Cover and cook on low all day until the meat falls off the bone and shreds easily. Remove the pork and pull the meat off of the bone. Return the shredded pork back to the slow cooker and mix with all of the juice.
To serve, warm tortillas in the microwave and pile the shredded pork into each tortilla. Top with sour cream, fresh chopped cilantro and salsa. Squeeze a little lime juice on top if desired.
WEDNESDAY
Caramelized Onion Chicken
Couscous
Peas
Caramelized Onion Chicken (adapted from Southern Living)
1 lb. chicken breast tenders
Salt and pepper
1 medium onion, sliced thin
1 T. olive oil
½ cup seedless raspberry jam
1 T. red wine vinegar
1 T. soy sauce
1 t. fresh grated ginger or bottled minced ginger
½ t. dried rosemary
Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium–high heat. Add sliced onions and sauté until soft. Add chicken to the pan and cook about 4 minutes on each side until done. Remove onion and chicken from pan, set aside, cover and keep warm.
Add jam and the rest of the ingredients to the skillet and cook for 2 minutes, stirring constantly to loosen up the browned bits from the skillet. Return the chicken and the onions to the pan. Stir together and heat through.
THURSDAY
Macaroni and Cheese
Steamed Broccoli
Macaroni and Cheese (the ooey, gooey, non-low-fat kind of mac-n-cheese your grandma made)
1 box of elbow macaroni
1 stick of butter
4 cups of shredded cheddar and Monterey Jack blend – I usually buy the big bag at Costco
8 oz. Velveeta, cubed
2 cups of ½ and ½
Salt and pepper to taste
Preheat oven to 350˚.
Cook the macaroni according to its directions. Place the butter in the pot and return the macaroni once the butter has melted. Stir the macaroni until it is covered with butter. Add the cubed Velveeta and stir until it just starts to melt. Pour the macaroni into a large casserole dish that has been lightly greased. Add the shredded cheese about 1 cup at a time and the ½ and ½ and mix together. Season with salt and pepper. Place it in the oven and bake for about 40 minutes.
FRIDAY
Friday Night Siesta
Black Bean Soup
Cheesy or Pork Quesadillas
Chips and salsa
Black Bean Soup (super quick and easy)
2 can of black beans
1 ½ cup of beef broth
1 cup of salsa
1 t. of cumin
4 T. sour cream
4 T. of green onions, sliced
In a food processor, combine beans, broth, salsa, and cumin. Process for about 1 minute until smooth. Heat mixture in medium saucepan over medium heat until thoroughly heated. Serve with a dollop of sour cream and the green onions.
Cheesy or Pork Quesadillas
Shredded Monterey/Cheddar cheese
Leftover Pork from Tacos
Flour tortillas
To assemble, layer cheese on top of a tortilla – if making pork, add pork at this time and then top with additional cheese. Place another tortilla on top. You can either place on a cookie sheet and bake at 350˚ OR you can cook in a hot skillet or griddle until cheese is melted and tortilla is crisp. Don’t forget to dip your quesadillas in sour cream and salsa!
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
Couple of limes
Fresh cilantro
Medium onion –GE special
Ginger
Green onions
Salad – GE special
Deli
Spices/Oils/Vinegars/Condiments
Chili powder
Cumin
Rosemary
Oregano
Salt and pepper
Olive oil
Seedless raspberry jam
Red wine vinegar
Canned Goods/Ethinic Foods/Dry Goods
Salsa – 2 jars – GE special on Tostitos
Refried beans – GE special on Old El Paso
Couscous
Box of elbow macaroni – GE special on GE brand
Soy sauce
2 cans of black beans
1 can of beef broth – GE special on GE broth
Seafood/Meat Case/ Butcher
Pork shoulder – GE special
1 lb. of chicken tenders – or boneless, skinless chicken breasts cut into strips.
Frozen Foods
Peas – GE special on Green Giant boxes
Dairy
Sour cream
Tortillas – 2 pkgs. – corn or flour
Butter
6 cups of shredded cheddar/Monterey Jack blend cheese – GE special on Kraft
8 oz. Velveeta
½ and ½ - need 2 cups
Bread
Misc.
Tortilla chips – GE special on Tostitos
Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings!
Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you!
I hope you all enjoy your week, the recipes and the savings!
I hope you enjoyed last week’s menu! I LOVED the savings by roasting the chickens. So economical and tasty!!!!
Sorry this is a day late – the holiday weekend threw me off. This week, we have another double duty meal where we reinvent the leftovers for another money-saving week! Slow cooked pork tacos will be reinvented later in the week for a Friday Night Siesta! Giant Eagle has a special on a pork shoulder (which will work best) but you could also use pork tenderloins or a pork roast. ENJOY!
Here is this week’s menu:
MONDAY
In honor of MLK, consider donating to the Red Cross or Doctors without Borders to help the victims in Haiti.
TUESDAY
Pork Tacos
Refried Beans
Salad
Chips and salsa
Pork Tacos – adapted from Health Magazine
2 cups of salsa – plus more for serving
2 T. chili powder
2 T. oregano
1 T. cumin
Pinch of salt
Pork shoulder – boneless 2 lbs. – if using bone-in look for 3-4 lbs.
12 tortillas – corn or flour
Fresh cilantro
Sour cream
Lime wedges
Place the pork in a slow cooker. Combine the first five ingredients and pour over the pork. Cover and cook on low all day until the meat falls off the bone and shreds easily. Remove the pork and pull the meat off of the bone. Return the shredded pork back to the slow cooker and mix with all of the juice.
To serve, warm tortillas in the microwave and pile the shredded pork into each tortilla. Top with sour cream, fresh chopped cilantro and salsa. Squeeze a little lime juice on top if desired.
WEDNESDAY
Caramelized Onion Chicken
Couscous
Peas
Caramelized Onion Chicken (adapted from Southern Living)
1 lb. chicken breast tenders
Salt and pepper
1 medium onion, sliced thin
1 T. olive oil
½ cup seedless raspberry jam
1 T. red wine vinegar
1 T. soy sauce
1 t. fresh grated ginger or bottled minced ginger
½ t. dried rosemary
Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium–high heat. Add sliced onions and sauté until soft. Add chicken to the pan and cook about 4 minutes on each side until done. Remove onion and chicken from pan, set aside, cover and keep warm.
Add jam and the rest of the ingredients to the skillet and cook for 2 minutes, stirring constantly to loosen up the browned bits from the skillet. Return the chicken and the onions to the pan. Stir together and heat through.
THURSDAY
Macaroni and Cheese
Steamed Broccoli
Macaroni and Cheese (the ooey, gooey, non-low-fat kind of mac-n-cheese your grandma made)
1 box of elbow macaroni
1 stick of butter
4 cups of shredded cheddar and Monterey Jack blend – I usually buy the big bag at Costco
8 oz. Velveeta, cubed
2 cups of ½ and ½
Salt and pepper to taste
Preheat oven to 350˚.
Cook the macaroni according to its directions. Place the butter in the pot and return the macaroni once the butter has melted. Stir the macaroni until it is covered with butter. Add the cubed Velveeta and stir until it just starts to melt. Pour the macaroni into a large casserole dish that has been lightly greased. Add the shredded cheese about 1 cup at a time and the ½ and ½ and mix together. Season with salt and pepper. Place it in the oven and bake for about 40 minutes.
FRIDAY
Friday Night Siesta
Black Bean Soup
Cheesy or Pork Quesadillas
Chips and salsa
Black Bean Soup (super quick and easy)
2 can of black beans
1 ½ cup of beef broth
1 cup of salsa
1 t. of cumin
4 T. sour cream
4 T. of green onions, sliced
In a food processor, combine beans, broth, salsa, and cumin. Process for about 1 minute until smooth. Heat mixture in medium saucepan over medium heat until thoroughly heated. Serve with a dollop of sour cream and the green onions.
Cheesy or Pork Quesadillas
Shredded Monterey/Cheddar cheese
Leftover Pork from Tacos
Flour tortillas
To assemble, layer cheese on top of a tortilla – if making pork, add pork at this time and then top with additional cheese. Place another tortilla on top. You can either place on a cookie sheet and bake at 350˚ OR you can cook in a hot skillet or griddle until cheese is melted and tortilla is crisp. Don’t forget to dip your quesadillas in sour cream and salsa!
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
Couple of limes
Fresh cilantro
Medium onion –GE special
Ginger
Green onions
Salad – GE special
Deli
Spices/Oils/Vinegars/Condiments
Chili powder
Cumin
Rosemary
Oregano
Salt and pepper
Olive oil
Seedless raspberry jam
Red wine vinegar
Canned Goods/Ethinic Foods/Dry Goods
Salsa – 2 jars – GE special on Tostitos
Refried beans – GE special on Old El Paso
Couscous
Box of elbow macaroni – GE special on GE brand
Soy sauce
2 cans of black beans
1 can of beef broth – GE special on GE broth
Seafood/Meat Case/ Butcher
Pork shoulder – GE special
1 lb. of chicken tenders – or boneless, skinless chicken breasts cut into strips.
Frozen Foods
Peas – GE special on Green Giant boxes
Dairy
Sour cream
Tortillas – 2 pkgs. – corn or flour
Butter
6 cups of shredded cheddar/Monterey Jack blend cheese – GE special on Kraft
8 oz. Velveeta
½ and ½ - need 2 cups
Bread
Misc.
Tortilla chips – GE special on Tostitos
Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings!
Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you!
I hope you all enjoy your week, the recipes and the savings!
Sunday, January 10, 2010
Weekly Menu for January 11
Welcome to my Weekly Menu!!!
I hope you enjoyed last week’s menu! This week we have another great menu based on specials found at Giant Eagle. However, if you do not have a Giant Eagle in your neck of the woods, please check you local supermarket’s specials because many grocery chains run similar specials. Oh – and just by following a plan you will save tons of money!!!
At GE this week, it is the Buy One Get One Free event!!! Please take advantage of these amazing savings if you have the storage space. One notable special worth mentioning is GE B1G1 Butterball bacon, smoked or Polska sausage. Why is this so great – because there is also a coupon in Sunday’s paper to use with this great deal!!! I did not include this as a meal option but pair the sausage with the Mrs. T’s peirogies that are also on special and your kids will thank you! Save it for a great meal on a cold frigid winter night! ENJOY!!!
Here is this week’s menu:
MONDAY
Roasted Chicken (double duty)
Wild Rice
Balsamic Glazed Carrots
Roasted Chicken
2 whole chickens – roasting or fryers – depending on the size of your family
2 T. olive oil
Poultry seasoning
4 sprigs of fresh sage and thyme (or 2 t. of dried sage and thyme)
2 onions, quartered
salt
pepper
Remove and discard giblets from chicken; rinse under cold water and pat dry. Rub chickens with olive oil. Place onion and fresh herbs inside the cavity of each chicken. (If you are using dried herbs, sprinkle on the outside of the chicken.) Sprinkle with poultry seasoning, salt and pepper.
If desired, tie ends of legs together with heavy string. Lift wing tips up and under chicken. Place chickens, breast side up, on a rack in a shallow roasting pan. (Some people like to cook theirs breast side down. Just be sure to turn it breast side up for the last ½ hour of cooking so they can get nice and browned.) Bake according to the package. Usually, a 4-5lb chicken will cook at 375˚ for 1 hour and 50 minutes or until juices run clear or a meat thermometer inserted into the thigh registers 180˚. Please adjust the cooking time to the weight of your chicken. When in doubt – just wait for the built in timer to pop! This can be found in the breast of the chicken.
Serve one roasted chicken and cover and refrigerate the other for later use.
Prepare the carrots while your chicken is resting – be sure to keep your chicken covered with foil while the carrots are in the oven so it stays warm.
Balsamic Glazed Carrots (This is our favorite way to eat 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 – this is one of our favorites and can be used with fish)
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. grated 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
Roasted Tomato Pasta with Basil
Tossed Salad
Garlic Toast
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 – or 1 T. of dried basil
Salt – kosher or sea preferred
1 lb. of Linguine 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 dried basil if you are using it) 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. Toss the tomatoes (scraping up all of the oil and bits of garlic – this is your sauce) with the cooked pasta and add the fresh basil – if using it. Serve with parmesan cheese.
THURSDAY
Buffalo Chicken Enchiladas with Creamy Ranch Sauce
Carrot and Celery Sticks
Buffalo Chicken Enchiladas with Creamy Ranch Sauce
1 can condensed cream of chicken soup
1 cup purchased sour cream ranch dip (GE brand was recommended and is located by the deli)
2/3 cup chopped green onions
3 cups chopped cooked chicken (double duty – remove chicken from 2nd roasted chicken)
3/4 cup purchased buffalo wing sauce
12 tortillas (internet coupon – Mission tortillas)
3 cups shredded cheddar (internet Helluva Good Coupon)
Heat oven to 350˚. Spray 13x9 glass baking dish with cooking spray. In medium bowl, mix soup, dip and 1/3 cup green onions. In a large bowl, mix chicken and wing sauce. **** If your kids do not like wing sauce only mix enough chicken with the sauce for the adults. Keep their enchiladas at one of the casserole dish. **** To assemble, spoon 2 T. of soup mixture down the center of each tortilla; set remaining mixture aside. Reserve ½ cup of cheese. Top each tortilla with chicken (Plain or sauced) and cheese. Roll up the tortillas and place in the baking dish, seam side down. Spoon remaining soup mixture over the filled tortillas and cover with foil.
Bake 40-45 minutes or until hot and bubbly. Remove from oven. Uncover; sprinkle with reserved cheese; bake uncovered about 5 minutes or until cheese is melted. Top with reserved green onions.
FRIDAY
Pizza Night – Mediterranean Pizza (any leftover chicken- use it up) or Any way you like it!
Salad
This night is all about your favorite pizza! You can either order in or make your own! Our favorite way to make “homemade” pizzas is to use flatbread. We buy our flatbread at Costco. It comes in a double pack – they call it “pocketless pita bread.” We keep it in the freezer and pull out however many we need. They are the perfect size for individual pizzas!
Here are some ways to build your pizza:
Traditional toppings – pepperoni, sausage, mushrooms, onions, peppers, etc. – you get the idea!
Mediterranean Pizza - brush the flatbread with olive oil, minced garlic and sprinkle oregano on top. Cover with mozzarella cheese and bake in a 450˚ oven until the crust is crisp and the cheese has melted – about 8-10 minutes. Top with sliced tomatoes – or halved grape tomatoes leftover from Wednesday’s dinner – leftover shredded chicken (warm in the micro before topping the pizza – this will speed up the cooking time), sliced black olives and sprinkle crumbled feta cheese on top. After you have topped your pizza, place it back in the oven and broil until the toppings are warmed and the cheese begins to melt.
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 onions
Green onions
Fresh sage and thyme if not using dried
2 Pkgs. of baby carrots – GE special
Fresh ginger
Garlic
Fresh basil – or dried
2 pints of grape or cherry tomatoes – GE special
1 tomato to slice for pizza
Tossed salad – GE special
Deli
Bread – for garlic toast – GE special on French Bread
Parmesan cheese
Sour cream ranch dip
Flatbread or pizza crust
Traditional toppings for pizza – GE special on Pepperoni
Feta cheese
Spices/Oils/Vinegars/Condiments
Olive oil – GE special on GE brand
Cooking spray
Balsamic vinegar
Poultry seasoning – GE special on McCormick spices
Sage – GE special on McCormick spices
Thyme– GE special on McCormick spices
Can of chicken broth
Cooking sherry
Sugar
Canned Goods/Ethinic Foods/Dry Goods
Wild rice
White or brown rice
Panko breadcrumbs
Soy sauce
Wasabi Paste
Linguine pasta – GE special on San Giorgio
Can of cream of chicken soup – coupon in Sunday’s paper
Buffalo wing sauce
Sliced olives
Seafood/Meat Case/ Butcher
2 chickens – roasting or fryer - GE or Costco $.89 per lb. for fryers
Boneless pork-chops – about ½” thick – GE special B1G1
Frozen Foods
Sugar snap peas
Dairy
Eggs
Tortillas – GE special on Mission
Shredded cheddar
Bread
Misc.
Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings!
Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you!
I hope you all enjoy your week, the recipes and the savings!
I hope you enjoyed last week’s menu! This week we have another great menu based on specials found at Giant Eagle. However, if you do not have a Giant Eagle in your neck of the woods, please check you local supermarket’s specials because many grocery chains run similar specials. Oh – and just by following a plan you will save tons of money!!!
At GE this week, it is the Buy One Get One Free event!!! Please take advantage of these amazing savings if you have the storage space. One notable special worth mentioning is GE B1G1 Butterball bacon, smoked or Polska sausage. Why is this so great – because there is also a coupon in Sunday’s paper to use with this great deal!!! I did not include this as a meal option but pair the sausage with the Mrs. T’s peirogies that are also on special and your kids will thank you! Save it for a great meal on a cold frigid winter night! ENJOY!!!
Here is this week’s menu:
MONDAY
Roasted Chicken (double duty)
Wild Rice
Balsamic Glazed Carrots
Roasted Chicken
2 whole chickens – roasting or fryers – depending on the size of your family
2 T. olive oil
Poultry seasoning
4 sprigs of fresh sage and thyme (or 2 t. of dried sage and thyme)
2 onions, quartered
salt
pepper
Remove and discard giblets from chicken; rinse under cold water and pat dry. Rub chickens with olive oil. Place onion and fresh herbs inside the cavity of each chicken. (If you are using dried herbs, sprinkle on the outside of the chicken.) Sprinkle with poultry seasoning, salt and pepper.
If desired, tie ends of legs together with heavy string. Lift wing tips up and under chicken. Place chickens, breast side up, on a rack in a shallow roasting pan. (Some people like to cook theirs breast side down. Just be sure to turn it breast side up for the last ½ hour of cooking so they can get nice and browned.) Bake according to the package. Usually, a 4-5lb chicken will cook at 375˚ for 1 hour and 50 minutes or until juices run clear or a meat thermometer inserted into the thigh registers 180˚. Please adjust the cooking time to the weight of your chicken. When in doubt – just wait for the built in timer to pop! This can be found in the breast of the chicken.
Serve one roasted chicken and cover and refrigerate the other for later use.
Prepare the carrots while your chicken is resting – be sure to keep your chicken covered with foil while the carrots are in the oven so it stays warm.
Balsamic Glazed Carrots (This is our favorite way to eat 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 – this is one of our favorites and can be used with fish)
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. grated 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
Roasted Tomato Pasta with Basil
Tossed Salad
Garlic Toast
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 – or 1 T. of dried basil
Salt – kosher or sea preferred
1 lb. of Linguine 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 dried basil if you are using it) 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. Toss the tomatoes (scraping up all of the oil and bits of garlic – this is your sauce) with the cooked pasta and add the fresh basil – if using it. Serve with parmesan cheese.
THURSDAY
Buffalo Chicken Enchiladas with Creamy Ranch Sauce
Carrot and Celery Sticks
Buffalo Chicken Enchiladas with Creamy Ranch Sauce
1 can condensed cream of chicken soup
1 cup purchased sour cream ranch dip (GE brand was recommended and is located by the deli)
2/3 cup chopped green onions
3 cups chopped cooked chicken (double duty – remove chicken from 2nd roasted chicken)
3/4 cup purchased buffalo wing sauce
12 tortillas (internet coupon – Mission tortillas)
3 cups shredded cheddar (internet Helluva Good Coupon)
Heat oven to 350˚. Spray 13x9 glass baking dish with cooking spray. In medium bowl, mix soup, dip and 1/3 cup green onions. In a large bowl, mix chicken and wing sauce. **** If your kids do not like wing sauce only mix enough chicken with the sauce for the adults. Keep their enchiladas at one of the casserole dish. **** To assemble, spoon 2 T. of soup mixture down the center of each tortilla; set remaining mixture aside. Reserve ½ cup of cheese. Top each tortilla with chicken (Plain or sauced) and cheese. Roll up the tortillas and place in the baking dish, seam side down. Spoon remaining soup mixture over the filled tortillas and cover with foil.
Bake 40-45 minutes or until hot and bubbly. Remove from oven. Uncover; sprinkle with reserved cheese; bake uncovered about 5 minutes or until cheese is melted. Top with reserved green onions.
FRIDAY
Pizza Night – Mediterranean Pizza (any leftover chicken- use it up) or Any way you like it!
Salad
This night is all about your favorite pizza! You can either order in or make your own! Our favorite way to make “homemade” pizzas is to use flatbread. We buy our flatbread at Costco. It comes in a double pack – they call it “pocketless pita bread.” We keep it in the freezer and pull out however many we need. They are the perfect size for individual pizzas!
Here are some ways to build your pizza:
Traditional toppings – pepperoni, sausage, mushrooms, onions, peppers, etc. – you get the idea!
Mediterranean Pizza - brush the flatbread with olive oil, minced garlic and sprinkle oregano on top. Cover with mozzarella cheese and bake in a 450˚ oven until the crust is crisp and the cheese has melted – about 8-10 minutes. Top with sliced tomatoes – or halved grape tomatoes leftover from Wednesday’s dinner – leftover shredded chicken (warm in the micro before topping the pizza – this will speed up the cooking time), sliced black olives and sprinkle crumbled feta cheese on top. After you have topped your pizza, place it back in the oven and broil until the toppings are warmed and the cheese begins to melt.
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 onions
Green onions
Fresh sage and thyme if not using dried
2 Pkgs. of baby carrots – GE special
Fresh ginger
Garlic
Fresh basil – or dried
2 pints of grape or cherry tomatoes – GE special
1 tomato to slice for pizza
Tossed salad – GE special
Deli
Bread – for garlic toast – GE special on French Bread
Parmesan cheese
Sour cream ranch dip
Flatbread or pizza crust
Traditional toppings for pizza – GE special on Pepperoni
Feta cheese
Spices/Oils/Vinegars/Condiments
Olive oil – GE special on GE brand
Cooking spray
Balsamic vinegar
Poultry seasoning – GE special on McCormick spices
Sage – GE special on McCormick spices
Thyme– GE special on McCormick spices
Can of chicken broth
Cooking sherry
Sugar
Canned Goods/Ethinic Foods/Dry Goods
Wild rice
White or brown rice
Panko breadcrumbs
Soy sauce
Wasabi Paste
Linguine pasta – GE special on San Giorgio
Can of cream of chicken soup – coupon in Sunday’s paper
Buffalo wing sauce
Sliced olives
Seafood/Meat Case/ Butcher
2 chickens – roasting or fryer - GE or Costco $.89 per lb. for fryers
Boneless pork-chops – about ½” thick – GE special B1G1
Frozen Foods
Sugar snap peas
Dairy
Eggs
Tortillas – GE special on Mission
Shredded cheddar
Bread
Misc.
Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings!
Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you!
I hope you all enjoy your week, the recipes and the savings!
Sunday, January 3, 2010
Weekly Menu for Jan. 4
Happy New Year!!! Welcome back to my Weekly Menu!!!
If any of you have made resolutions that involve saving money and getting more organized, listen to this. Last year, by following my menu plan and using store specials and coupons, I was able to enjoy savings of almost $2,000!!! My goal this year is to save even more.
Gone are the days of being frantic in the kitchen with three screaming kids shouting “What’s for dinner?” Only to realize that I didn’t have any food in the house and once again we were picking up the phone and ordering out. OUCH - for my wallet and my waistline.
This is so simple. Follow my menu plan and clip coupons. At the bottom of each receipt you will see how much you saved using store specials and coupons. Take the savings and pay yourself!!! Place the money in your own special fund and voila – instant savings!!!
How much will you save this year? Ready for the challenge?
Here is this week’s menu:
MONDAY
Apricot Chicken
Roasted Broccoli
Steamed Rice
Apricot Chicken
8 boneless, skinless chicken breasts
1 cup of apricot preserves
½ cup of white wine
2 T. of butter
½ cup of plain bread crumbs
½ t. ground ginger
½ t. garlic powder
¼ t. salt and pepper
1 egg, well beaten
Preheat oven to 350˚. Combine preserves, wine and butter in a saucepan and bring to a low boil. Stirring frequently so that the sauce does not burn.
Combine bread crumbs, ginger, garlic powder, and salt and pepper in a shallow dish. Dip each piece of chicken in the egg and then dredge in the bread crumb mixture. Arrange in a single layer in a baking dish. Pour the apricot sauce over the coated chicken and bake uncovered, for 1 hour – reserve a bit of the sauce to serve with the chicken and rice or make extras – it is really good!
Roasted Broccoli
1 head of fresh broccoli florets
1 T. of olive oil
2 t. of minced garlic
Salt and pepper to taste
Spread broccoli onto a cookie sheet or jelly roll pan, drizzle with olive oil, salt pepper, and garlic. Cook at 425 for about 15 minutes, stirring occasionally.
TUESDAY
Steak San Marco
Roasted Garlic-Parmesan Mashed Potatoes
Tossed Salad
Steak San Marco (courtesy of LAP)
2 lbs. of chuck or round steak, cut into stew size pieces
1 envelope of Lipton Onion Soup mix
1 large can of peeled tomatoes
1 t. of oregano
2 T. of Olive oil
2 T. of red wine vinegar
Season with pepper and garlic powder
Put all of the ingredients in a crock-pot. Cook on low all day. Serve on top of mashed potatoes.
Roasted Garlic-Parmesan Mashed Potatoes (adapted from Southern Living)
1 garlic bulb
Olive oil
3 pounds potatoes, peeled and quartered
2 teaspoons salt, divided
1/4 cup whipping cream
1/4 cup Parmesan cheese
3 tablespoons butter or margarine
1/2 teaspoon pepper
Cut off pointed ends of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with oil. Fold foil to seal. Bake at 350° for 1 hour; cool to touch. Squeeze pulp from garlic cloves; set aside.
Bring potato, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; boil 20 to 25 minutes or until tender. Drain.
Mash potatoes; stir in garlic, remaining 1 teaspoon salt, whipping cream, and next 4 ingredients until smooth.
WEDNESDAY
Baked Salmon with Lemon and Rosemary
Wild Rice
Green Beans
Baked Salmon with Lemon and Rosemary (adapted from Emeril)
2 Salmon filets (she prefers to use the skinless)
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.
THURSDAY
Broccoli and Cheese Soup
Tossed Salad
Crusty bread
Broccoli and Cheese Soup – adapted from Southern Living
6 baking potatoes, medium in size
4 garlic cloves, minced
1 medium onion, diced
2 (14 oz.) cans of chicken broth
2 cups of broccoli florets
½ t. of salt
½ t. pepper
2 cups of whipping cream
2 cups of shredded cheddar cheese – sharp works best!
1 pkg. of diced ham or 2 cups of diced ham – optional
Peel and dice potatoes. Combine first 7 ingredients in a slow cooker and cook on low all day or until the potatoes are tender. Process half of the soup in a food processor until smooth – BE CAREFUL!!! This will be very hot!!!! Add the pureed soup back to the slow cooker and add the whipping cream and cheese – stirring to combine. Cover and cook on low for an additional 30 minutes.
FRIDAY
French Bread Pizza
Carrots and dip
Ice cream sundaes
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
Broccoli – GE special
Garlic – at least 2 heads
Potatoes – baking – need a 5 lb. bag
Salad
2 lemons
Red onion
Medium onion
Green beans – GE special
Carrots – GE special
Deli
Parmesan cheese
French Bread – GE special – 2 loaves
Pepperoni for pizza – GE special
Spices/Oils/Vinegars/Condiments
Apricot preserves – Giant Eagle special
Ground ginger
Garlic powder
Salt and pepper
Olive oil
Lipton onion soup mix
2 (14 oz.) cans of chicken broth
Oregano
Red wine vinegar
Rosemary
Ranch dressing for dip
Canned Goods/Ethinic Foods/Dry Goods
Rice – white or brown
Wild rice
Peeled Tomatoes – large can
Pizza sauce
Seafood/Meat Case/ Butcher
8 boneless, skinless chicken breasts
2 lbs. of chuck or round steak – GE special
2 salmon filets – GE special
Optional – diced ham – Coupon in Sunday Paper
Frozen Foods
Ice cream
Dairy
Butter
Eggs
Whipping cream – need about 2 ½ cups
Cheddar cheese
Mozzarella Cheese
Bread
Plain bread crumbs
Misc.
White wine
Ice cream sundae toppings
Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings!
Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you!
I hope you all enjoy your week, the recipes and the savings!
If any of you have made resolutions that involve saving money and getting more organized, listen to this. Last year, by following my menu plan and using store specials and coupons, I was able to enjoy savings of almost $2,000!!! My goal this year is to save even more.
Gone are the days of being frantic in the kitchen with three screaming kids shouting “What’s for dinner?” Only to realize that I didn’t have any food in the house and once again we were picking up the phone and ordering out. OUCH - for my wallet and my waistline.
This is so simple. Follow my menu plan and clip coupons. At the bottom of each receipt you will see how much you saved using store specials and coupons. Take the savings and pay yourself!!! Place the money in your own special fund and voila – instant savings!!!
How much will you save this year? Ready for the challenge?
Here is this week’s menu:
MONDAY
Apricot Chicken
Roasted Broccoli
Steamed Rice
Apricot Chicken
8 boneless, skinless chicken breasts
1 cup of apricot preserves
½ cup of white wine
2 T. of butter
½ cup of plain bread crumbs
½ t. ground ginger
½ t. garlic powder
¼ t. salt and pepper
1 egg, well beaten
Preheat oven to 350˚. Combine preserves, wine and butter in a saucepan and bring to a low boil. Stirring frequently so that the sauce does not burn.
Combine bread crumbs, ginger, garlic powder, and salt and pepper in a shallow dish. Dip each piece of chicken in the egg and then dredge in the bread crumb mixture. Arrange in a single layer in a baking dish. Pour the apricot sauce over the coated chicken and bake uncovered, for 1 hour – reserve a bit of the sauce to serve with the chicken and rice or make extras – it is really good!
Roasted Broccoli
1 head of fresh broccoli florets
1 T. of olive oil
2 t. of minced garlic
Salt and pepper to taste
Spread broccoli onto a cookie sheet or jelly roll pan, drizzle with olive oil, salt pepper, and garlic. Cook at 425 for about 15 minutes, stirring occasionally.
TUESDAY
Steak San Marco
Roasted Garlic-Parmesan Mashed Potatoes
Tossed Salad
Steak San Marco (courtesy of LAP)
2 lbs. of chuck or round steak, cut into stew size pieces
1 envelope of Lipton Onion Soup mix
1 large can of peeled tomatoes
1 t. of oregano
2 T. of Olive oil
2 T. of red wine vinegar
Season with pepper and garlic powder
Put all of the ingredients in a crock-pot. Cook on low all day. Serve on top of mashed potatoes.
Roasted Garlic-Parmesan Mashed Potatoes (adapted from Southern Living)
1 garlic bulb
Olive oil
3 pounds potatoes, peeled and quartered
2 teaspoons salt, divided
1/4 cup whipping cream
1/4 cup Parmesan cheese
3 tablespoons butter or margarine
1/2 teaspoon pepper
Cut off pointed ends of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with oil. Fold foil to seal. Bake at 350° for 1 hour; cool to touch. Squeeze pulp from garlic cloves; set aside.
Bring potato, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; boil 20 to 25 minutes or until tender. Drain.
Mash potatoes; stir in garlic, remaining 1 teaspoon salt, whipping cream, and next 4 ingredients until smooth.
WEDNESDAY
Baked Salmon with Lemon and Rosemary
Wild Rice
Green Beans
Baked Salmon with Lemon and Rosemary (adapted from Emeril)
2 Salmon filets (she prefers to use the skinless)
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.
THURSDAY
Broccoli and Cheese Soup
Tossed Salad
Crusty bread
Broccoli and Cheese Soup – adapted from Southern Living
6 baking potatoes, medium in size
4 garlic cloves, minced
1 medium onion, diced
2 (14 oz.) cans of chicken broth
2 cups of broccoli florets
½ t. of salt
½ t. pepper
2 cups of whipping cream
2 cups of shredded cheddar cheese – sharp works best!
1 pkg. of diced ham or 2 cups of diced ham – optional
Peel and dice potatoes. Combine first 7 ingredients in a slow cooker and cook on low all day or until the potatoes are tender. Process half of the soup in a food processor until smooth – BE CAREFUL!!! This will be very hot!!!! Add the pureed soup back to the slow cooker and add the whipping cream and cheese – stirring to combine. Cover and cook on low for an additional 30 minutes.
FRIDAY
French Bread Pizza
Carrots and dip
Ice cream sundaes
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
Broccoli – GE special
Garlic – at least 2 heads
Potatoes – baking – need a 5 lb. bag
Salad
2 lemons
Red onion
Medium onion
Green beans – GE special
Carrots – GE special
Deli
Parmesan cheese
French Bread – GE special – 2 loaves
Pepperoni for pizza – GE special
Spices/Oils/Vinegars/Condiments
Apricot preserves – Giant Eagle special
Ground ginger
Garlic powder
Salt and pepper
Olive oil
Lipton onion soup mix
2 (14 oz.) cans of chicken broth
Oregano
Red wine vinegar
Rosemary
Ranch dressing for dip
Canned Goods/Ethinic Foods/Dry Goods
Rice – white or brown
Wild rice
Peeled Tomatoes – large can
Pizza sauce
Seafood/Meat Case/ Butcher
8 boneless, skinless chicken breasts
2 lbs. of chuck or round steak – GE special
2 salmon filets – GE special
Optional – diced ham – Coupon in Sunday Paper
Frozen Foods
Ice cream
Dairy
Butter
Eggs
Whipping cream – need about 2 ½ cups
Cheddar cheese
Mozzarella Cheese
Bread
Plain bread crumbs
Misc.
White wine
Ice cream sundae toppings
Thanks again to everyone who has passed on my menu! I really appreciate it and am grateful that you are enjoying the recipes and the savings!
Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you!
I hope you all enjoy your week, the recipes and the savings!
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