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:


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.


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.


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.


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.


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!


Broccoli – GE special
Garlic – at least 2 heads
Potatoes – baking – need a 5 lb. bag
2 lemons
Red onion
Medium onion
Green beans – GE special
Carrots – GE special

Parmesan cheese
French Bread – GE special – 2 loaves
Pepperoni for pizza – GE special

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
Red wine vinegar
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

Whipping cream – need about 2 ½ cups
Cheddar cheese
Mozzarella Cheese

Plain bread crumbs

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!

No comments:

Post a Comment