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:


In honor of MLK, consider donating to the Red Cross or Doctors without Borders to help the victims in Haiti.


Pork Tacos
Refried Beans
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.


Caramelized Onion Chicken

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.


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 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!


Couple of limes
Fresh cilantro
Medium onion –GE special
Green onions
Salad – GE special


Chili powder
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
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

Sour cream
Tortillas – 2 pkgs. – corn or flour
6 cups of shredded cheddar/Monterey Jack blend cheese – GE special on Kraft
8 oz. Velveeta
½ and ½ - need 2 cups


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!

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