Sunday, February 14, 2010

Weekly Menu for February 15

Hi everyone!!! Welcome to this week’s menu!

Happy Valentine’s Day!!! Hope you are enjoying this day with the people you love.

Great menu this week with Olympic size savings! Sorry I couldn’t resist! I just love the Olympics and we can’t wait to see Shaun White unleash his latest moves! USA … USA

We are entering the Lenten Season and kicking it off on Fat Tuesday! This is one of my favorite recipes for Jambalaya! My hubby and I visited New Orleans during Mardi Gras many moons ago and it is one of our favorite cities. Feel free to add the chicken and shrimp with the sausage. It is amazing! As far as the Fish Fry Fridays go – I know many of you hop from church to church each Friday and sample the Fish Sandwiches. Try this week’s at-home-healthier version. I think you will like it! AND we serve it along with our favorite cole slaw!!! Put the slaw on top of the sandwich. YUM!

Hope you enjoy the recipes and the savings! Here is this week’s menu:


Pork Tenderloin with Dijon Marsala Sauce
Wild Rice

Pork Tenderloin with Dijon Marsala Sauce (adapted from

2 pork tenderloins
4 T. Dijon mustard
1 T. of olive oil
2 T. of Butter
1/3 cup finely chopped onion
1 cup of Marsala wine
1 T. Dijon mustard
1 cup of heavy cream

Preheat oven to 350˚. Coat tenderloins generously with 4 T. of mustard.

Heat oil in a large skillet over medium-high heat. Brown tenderloins on all sides and transfer to a 9x13 baking dish coated with spray oil. Bake for 20 minutes – turn and continue cooking for an additional 20 minutes or until desired doneness.

Remove pork from the oven, cover with foil and let rest. Meanwhile, melt butter in the skillet used to brown the pork. Cook the onion in the butter until soft. Stir in Marsala, mustard, and cream and cook until the sauce is reduced by half.

To serve, slice pork and spoon sauce over the meat.



Jambalaya (recipe adapted from Southern Living)

1 lb. of smoked sausage, cut into ½ inch slices
1 T. of Canola Oil
1 large onion, chopped
1 green pepper, chopped
½ cup of chopped celery
3 cloves of garlic, minced
2 t. of Cajun seasoning
1 can of diced tomatoes, undrained
½ cup of chicken broth
¼ t. of thyme
¼ t. of ground red pepper (optional)
3 cups of hot cooked rice
1 cup of sliced green onions
Hot sauce to taste

Heat oil in large Dutch oven or large pot. Add sausage and cook, stirring constantly until browned. Remove sausage and set aside.

Add onion, pepper, celery and garlic to Dutch oven. Cook 5-7 minutes or until the vegetables are crisp-tender.

Stir in the sausage, Cajun seasoning, tomatoes, broth, thyme and red pepper. Cook until heated through.

To serve, place cooked rice in a bowl and top with the Jambalaya. Sprinkle with green onion slices and a few drops of your favorite hot sauce.

**** Variations: to make this dish even more authentic, you could add chopped cooked chicken breast or shrimp or both.


Penne with Olives and Capers

Penne with Olives and Capers- adapted from Cooking Light

1 T. olive oil
¼ t. crushed red pepper flakes
3 cloves of garlic, minced
2 cans of petite diced tomatoes, drained
½ cup of pitted kalamata olives
1 ½ T. of capers
Salt to taste
1 lb. of cooked penne
¾ cup of parmesan cheese
3 T. fresh basil

Heat oil in a large skillet. Add the garlic and red pepper flakes and sauté for about 1 minute. Add the tomatoes, olives and capers. Season with salt, reduce heat and simmer for about 10 minutes. Add the pasta and toss to coat. Remove from the heat and add the cheese and basil.


Cuban Sandwich
Onion Roasted Potatoes

Cuban Sandwich – our favorite sandwich!!!

One package of hoagie rolls
Leftover pork – sliced thin
½ pound of sliced ham – we like Ham off the Bone from GE
Jar of Claussen Pickle Stackers – These are fabulous for sandwiches!!!
Brown Mustard – spicy if you like it
1 lb. of Swiss cheese slices – or provolone

Open each hoagie roll and split into 2 pieces. Spread mustard on the inside of both pieces. Top each side with cheese and layer one side with pickles, sliced pork and ham. If you have a Panini Press use as directed. If you do not, simply place sandwiches on hot griddle or large skillet and press firmly with large spatula or heated iron skillet (I call this the homemade Panini Press). You can also use a brick covered in foil. The idea is to flatten the sandwich and heat it through so that the cheese melts and the meat is warmed. ****TIME SAVING TIP **** warm the meat in the microwave prior to assembly. This will speed up the cooking process and get dinner on the table even quicker!

Onion Roasted Potatoes

1 envelope of Lipton Onion Soup Mix
4 medium potatoes cut into chunks
1/3 cup of olive oil

Combine all in 13x9 pan – bake at 425 for 35 min or until golden brown. Stir once or twice during cooking.


Cajun Catfish Sandwiches
Cole Slaw
Carrot Sticks

Cajun Catfish Sandwiches – adapted from Cooking Light

3 slices of bacon
½ cup of cornmeal
2 t. of Cajun Seasoning
4 Catfish fillets

Cook bacon in a large non-stick skillet until crisp. Remove the bacon from the pan and reserve 2 t. of drippings in the pan. Save the bacon for another use. (Crumble in your eggs the next day!)

Combine cornmeal and Cajun seasoning in a shallow dish. Dredge the fillets in the cornmeal and place in the skillet with the bacon drippings. Cook 5 minutes per side or until the fish flakes easily.

Tangy Cole Slaw (adapted from Cooking Light – 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.

I love that this ONLY has 2 T. of mayo!!!! Use reduced fat for an even healthier version!

And now here is your shopping list:


Asparagus - GE special
2 Onions
Green pepper
Green onions
Carrots - GE special
Slaw mix
Salad - GE special

Pitted kalamata olives (1/2 cup)
Parmesan cheese
Hoagie Rolls
½ lb. sliced ham – we prefer Ham off the Bone - Lots of Specials on ham at GE
Sliced Swiss cheese – or provolone

Canned Goods/Ethinic Foods/Dry Goods
Wild Rice
White or brown rice
Cajun seasoning
Petite diced tomatoes – 3 cans - special on GE tomatoes
Chicken broth
Penne - Special on GE brand

Dijon mustard
Brown mustard
Olive oil
Canola oil
Marsala cooking wine
Ground red pepper
Hot sauce
Crushed red pepper flakes
Lipton onion soup mix
Rice wine vinegar
Whole grain mustard

Frozen Foods

Meat Case/Butcher
Pork Tenderloins – GE special
Smoked sausage – GE special on Eckrich
Claussen Pickle Stackers
Catfish fillets - GE special

Heavy cream

Bread /Cereal


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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