Hey Everyone!!!
Sorry this is a little late getting out but I am in vacation mode! Spring vacation that is. It is Spring Break here in Pittsburgh and I hope it is wherever you are too! Enjoy the week! Don't fuss too much in the kitchen this week ... especially if you are hosting a big dinner this weekend!
Speaking of BIG weekend dinners ... if a relative or friend offers to send you home with leftover ham - TAKE IT! We will have at least one recipe next week using up leftovers. So you will save $$$$. Ham is also really easy to freeze and use later.
If you are in need of a recipe check out the old menus. I know that I have a chuck roast from a buy one get one free special that we are using up this week. See what you have and then check out the menu recipes. Or head out to dinner and celebrate SPRING!!! I hear the weather is going to gorgeous later in the week!
Have a great week and look for the new menu on Sunday!
Monday, March 29, 2010
Sunday, March 21, 2010
Weekly meny for March 22
HAPPY SPRING!!!!! Can you believe Spring is here????? We have been outside enjoying this amazing weather all weekend!!! I hope you are too!
I have heard from many of you that you are opting to join a CSA this year! You will be so happy that you did! I will share some freezer tips along the way or if you have questions about how to use something just shoot me an email. I may not be an expert in the field but I have been doing this for a few years now and I have learned a few tricks along the way! We will also take advantage of the veggies while they are in season – the best time to eat them!!!! Which is why we have asparagus every week – in case you were wondering.
Guess what? Our first grill recipe of the year!!! An oldie but goodie Caesar Chicken. Make extras because we will have chicken wraps on Thursday and you will want extra for lunches to throw in a salad or make a sandwich. And like I have said before – If you are afraid of the big, bad, grill – get over it! The grill is your friend … embrace it!
Calling all Popeyes – lots of spinach this week!!!! Mixed up in a lasagna roll that your kids MAY not notice. Or if they are like Popeye, the sautéed spinach is fabulous!!!
Hope you enjoy the recipes and the savings! Here it is:
MONDAY
Lasagna Roll-ups
Tossed Salad
Lasagna Roll-ups – adapted from All*You
8 lasagna noodles – regular NOT the do-not-boil kind
1 box of frozen-chopped spinach, thawed and squeezed dry
1 ½ cups of ricotta cheese
1/3 cup of parmesan cheese
1 ½ cups of marinara sauce
½ cup of shredded mozzarella cheese
Cook the noodles according to the packages directions. Preheat the oven to 350˚
While the pasta is cooking, combine the spinach, ricotta and parmesan cheese. Season with salt and pepper. Spray a 9x9 baking dish with cooking spray and spread ½ cup of marinara on the bottom.
Once the pasta is cooked and drained, take one noodle at a time and lay out on a work surface. Spread some of the spinach mixture down each noodle and then roll it up. Place rolled up noodle, seam side down, in the baking dish. Repeat.
Once all of the noodles have been rolled, spread the rest of the sauce over the noodles and sprinkle with mozzarella cheese. Bake uncovered for about 25 minutes or until the sauce is bubbling and the cheese has melted.
TUESDAY
Grilled Caesar Chicken
Sautéed Spinach with Feta
Roasted Red Peppers
Steamed Rice
Grilled Caesar Chicken – Double this recipe if you want leftovers for wraps and lunches!
1 lb. of boneless, skinless chicken breasts, pounded out
¾ cup of Caesar salad 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
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
Oven-Roasted Cod and Mushrooms
Rice
Broiled Asparagus
Oven-Roasted Cod and Mushrooms – adapted from Everyday Food
2 small packages of sliced mushrooms
2 T. of olive oil
1 t. of thyme
Salt and pepper
4 cod fillets – about 6 oz. each
1 T. olive oil
1 lemon
1 t. of parsley – fresh if you have it
Preheat oven to 450˚
On a jelly-roll pan, toss the mushrooms with the olive oil, thyme and season with salt and pepper. Roast in the oven for about 10 minutes until the mushrooms have browned.
Meanwhile, rub 1 T. of olive oil on the fish and season with salt and pepper. Arrange the fish on top of the roasted mushrooms. Roast until the fish is opaque throughout – about 10 – 12 minutes. To serve plate the mushrooms and the fish, squeeze fresh lemon juice and sprinkle with parsley.
***Reheat leftover steamed rice from the night before.***
Broiled Asparagus
One bunch of asparagus, with the ends trimmed
1-2 T. of olive oil
Kosher salt and pepper, to taste
Toss the asparagus with all of the ingredients and lay flat on a jelly-roll pan. Place under the broiler for 5-8 minutes. This can be done while you are plating the fish.
THURSDAY
“Wrap It Up” This is how we will use any leftovers and reduce waste and continue to save $$$!!!
Chicken Wraps
Leftover Caesar chicken, sliced into strips
Roasted Red Peppers, sliced
Cucumbers, chopped
Hummus
Feta Cheese
Caesar Salad Dressing
Large tortillas – burrito size
To assemble, spread hummus on a tortilla, top with chicken strips, slices of roasted red peppers, cucumbers, feta cheese and lettuce or spinach leaves. Drizzle with Caesar dressing and wrap it up and enjoy!!!
FRIDAY
Pizza Night – Any way you like it!
Salad
This night is all about your favorite pizza! You can either order in or make your own! GE has pizza crust, sauce and cheese on special this week. If you take advantage of their specials, you can make a pizza for less than $3!!!!!!!!!!!!!!! Add your favorite toppings and well you might break $5 – WOW!!!!
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!
And now here is your shopping list:
Shopping/Checklist
Produce
Salad – GE special on bagged salad – or use whatever you like
Spinach – 1 or 2 bags depending on how many Popeyes you have!
Garlic
Lemon
2 small packages of sliced mushrooms – GE special
Asparagus
Cucumbers
Deli
Parmesan cheese
Feta
Hummus
Wraps – I like Spinach wraps or regular tortillas
Pizza crust – GE special only $1
Pizza toppings – pepperoni, sausage, hot peppers – etc.
Canned Goods/Ethnic Foods/Dry Goods
Lasagna noodles
Marinara sauce – GE specials on Market District, Classico or check your freezer for homemade
Roasted Red peppers
Rice
Pizza Sauce – GE special cans of Contadina 10 for $10 – do not need to buy all 10
Spices/Oils/Vinegars/Dressings/Condiments
Ken’s Light Caesar Dressing – there was a coupon a few weeks ago
Olive oil
Thyme
Parsley
Frozen Foods
Box of spinach
Seafood/Meat Case/Butcher
Boneless, skinless chicken breasts – consider getting 2 lbs. to double the recipe
4 cod fillets – about 6 oz. each - GE special
Dairy
Ricotta cheese
Mozzarella cheese – GE special on Kraft
Bread /Cereal
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 have heard from many of you that you are opting to join a CSA this year! You will be so happy that you did! I will share some freezer tips along the way or if you have questions about how to use something just shoot me an email. I may not be an expert in the field but I have been doing this for a few years now and I have learned a few tricks along the way! We will also take advantage of the veggies while they are in season – the best time to eat them!!!! Which is why we have asparagus every week – in case you were wondering.
Guess what? Our first grill recipe of the year!!! An oldie but goodie Caesar Chicken. Make extras because we will have chicken wraps on Thursday and you will want extra for lunches to throw in a salad or make a sandwich. And like I have said before – If you are afraid of the big, bad, grill – get over it! The grill is your friend … embrace it!
Calling all Popeyes – lots of spinach this week!!!! Mixed up in a lasagna roll that your kids MAY not notice. Or if they are like Popeye, the sautéed spinach is fabulous!!!
Hope you enjoy the recipes and the savings! Here it is:
MONDAY
Lasagna Roll-ups
Tossed Salad
Lasagna Roll-ups – adapted from All*You
8 lasagna noodles – regular NOT the do-not-boil kind
1 box of frozen-chopped spinach, thawed and squeezed dry
1 ½ cups of ricotta cheese
1/3 cup of parmesan cheese
1 ½ cups of marinara sauce
½ cup of shredded mozzarella cheese
Cook the noodles according to the packages directions. Preheat the oven to 350˚
While the pasta is cooking, combine the spinach, ricotta and parmesan cheese. Season with salt and pepper. Spray a 9x9 baking dish with cooking spray and spread ½ cup of marinara on the bottom.
Once the pasta is cooked and drained, take one noodle at a time and lay out on a work surface. Spread some of the spinach mixture down each noodle and then roll it up. Place rolled up noodle, seam side down, in the baking dish. Repeat.
Once all of the noodles have been rolled, spread the rest of the sauce over the noodles and sprinkle with mozzarella cheese. Bake uncovered for about 25 minutes or until the sauce is bubbling and the cheese has melted.
TUESDAY
Grilled Caesar Chicken
Sautéed Spinach with Feta
Roasted Red Peppers
Steamed Rice
Grilled Caesar Chicken – Double this recipe if you want leftovers for wraps and lunches!
1 lb. of boneless, skinless chicken breasts, pounded out
¾ cup of Caesar salad 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
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
Oven-Roasted Cod and Mushrooms
Rice
Broiled Asparagus
Oven-Roasted Cod and Mushrooms – adapted from Everyday Food
2 small packages of sliced mushrooms
2 T. of olive oil
1 t. of thyme
Salt and pepper
4 cod fillets – about 6 oz. each
1 T. olive oil
1 lemon
1 t. of parsley – fresh if you have it
Preheat oven to 450˚
On a jelly-roll pan, toss the mushrooms with the olive oil, thyme and season with salt and pepper. Roast in the oven for about 10 minutes until the mushrooms have browned.
Meanwhile, rub 1 T. of olive oil on the fish and season with salt and pepper. Arrange the fish on top of the roasted mushrooms. Roast until the fish is opaque throughout – about 10 – 12 minutes. To serve plate the mushrooms and the fish, squeeze fresh lemon juice and sprinkle with parsley.
***Reheat leftover steamed rice from the night before.***
Broiled Asparagus
One bunch of asparagus, with the ends trimmed
1-2 T. of olive oil
Kosher salt and pepper, to taste
Toss the asparagus with all of the ingredients and lay flat on a jelly-roll pan. Place under the broiler for 5-8 minutes. This can be done while you are plating the fish.
THURSDAY
“Wrap It Up” This is how we will use any leftovers and reduce waste and continue to save $$$!!!
Chicken Wraps
Leftover Caesar chicken, sliced into strips
Roasted Red Peppers, sliced
Cucumbers, chopped
Hummus
Feta Cheese
Caesar Salad Dressing
Large tortillas – burrito size
To assemble, spread hummus on a tortilla, top with chicken strips, slices of roasted red peppers, cucumbers, feta cheese and lettuce or spinach leaves. Drizzle with Caesar dressing and wrap it up and enjoy!!!
FRIDAY
Pizza Night – Any way you like it!
Salad
This night is all about your favorite pizza! You can either order in or make your own! GE has pizza crust, sauce and cheese on special this week. If you take advantage of their specials, you can make a pizza for less than $3!!!!!!!!!!!!!!! Add your favorite toppings and well you might break $5 – WOW!!!!
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!
And now here is your shopping list:
Shopping/Checklist
Produce
Salad – GE special on bagged salad – or use whatever you like
Spinach – 1 or 2 bags depending on how many Popeyes you have!
Garlic
Lemon
2 small packages of sliced mushrooms – GE special
Asparagus
Cucumbers
Deli
Parmesan cheese
Feta
Hummus
Wraps – I like Spinach wraps or regular tortillas
Pizza crust – GE special only $1
Pizza toppings – pepperoni, sausage, hot peppers – etc.
Canned Goods/Ethnic Foods/Dry Goods
Lasagna noodles
Marinara sauce – GE specials on Market District, Classico or check your freezer for homemade
Roasted Red peppers
Rice
Pizza Sauce – GE special cans of Contadina 10 for $10 – do not need to buy all 10
Spices/Oils/Vinegars/Dressings/Condiments
Ken’s Light Caesar Dressing – there was a coupon a few weeks ago
Olive oil
Thyme
Parsley
Frozen Foods
Box of spinach
Seafood/Meat Case/Butcher
Boneless, skinless chicken breasts – consider getting 2 lbs. to double the recipe
4 cod fillets – about 6 oz. each - GE special
Dairy
Ricotta cheese
Mozzarella cheese – GE special on Kraft
Bread /Cereal
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, March 14, 2010
Weekly Menu for the week of March 15
Hi everyone!!! Welcome to this week’s menu!
Ok – so last week there were ups and downs with the menu. Something went wrong with the pork. Absolutely no glaze!!!! I boiled and boiled – it never reduced. I kept brushing and brushing the pork –no glaze, nothing, nada. Oh well – I think next time I will use the mixture as a marinade and then throw it on the grill. Any other tips?
The highlights of the week – the Udon noodles and the General Tso’s chicken!!!! OMG – these were soooooo good! The only problem with the General Tso’s chicken was a minor burn accident as a few chunks of chicken fell into the hot oil – OUCH! I also think that the recipe as is would be better on the weekend. The frying of the chicken took a little longer than I like for a weeknight meal. When I do it on a weeknight again I think I will stir-fry the pieces of chicken or pork or beef or shrimp or tofu – the possibilities are endless! The sauce was AMAZING!!!! I did boil that for a few extra minutes before adding the chicken. Thank you to my brother and sister-in-law for sharing!!!!
This week we have another tasty menu with favorites that we have tried before. The Spring Veggie pasta we made last year but I made a few changes. The Greek Chicken is yummy!!!!! And well – the corned beef and cabbage is simply the best recipe I have found! Use up your leftovers!!!! And we will finish the week with a simple, delicious, spicy veggie chili.
Hope you enjoy the recipes and the savings! Here it is:
MONDAY
Penne with Spring Veggies and Bacon
Tossed Salad
Penne with Spring Veggies and Bacon - adapted from Cooking Light
½ lb. of uncooked penne pasta
6 bacon slices
½ cup of chopped sweet onion – Vidalia
1 bunch of asparagus cut into 1 inch pieces
1 ½ cups of chicken broth
4 cups of baby spinach
Red pepper flakes to taste
½ cup of parmesan cheese, shredded preferred but grated will do as well
Salt and pepper to taste
Cook pasta according to directions. Drain and keep warm.
Cook bacon in a large skillet over medium heat until crisp. Remove bacon from the pan and crumble. Add onion to the drippings in the pan and sauté for a couple of minutes. Add asparagus and broth to pan and bring to a boil. Reduce heat and simmer 5 minutes until the asparagus is crisp and tender – do not over cook or your asparagus will be soggy! Add pasta, spinach, red pepper flakes and ¼ cup of cheese to the pan and toss well. The spinach will wilt with the heat. Sprinkle remaining cheese and bacon and serve immediately.
***Double the recipe for larger families – this should serve 4.
***Kid tip*** cook the entire box of pasta if your kids are afraid of anything green. Toss the pasta with a little butter and parmesan cheese.
TUESDAY
Greek Chicken Breasts
Orzo
Green Beans
Greek Chicken Breasts - adapted from Southern Living
¼ cup flour
1 T. dried oregano
½ t. salt
4 boneless, skinless chicken breasts
3 T. olive oil
1 (14.5 oz.) can of petite diced tomatoes
1/3 cup of chicken broth
1 (2.25 oz.) can of chopped black olives
2 T. of capers
¼ cup of feta cheese
Heat oil in a large skillet over medium-high heat. Combine flour, oregano, and salt in a shallow dish. Dredge chicken breasts in the flour mixture. Cook chicken in the hot oil until browned on both sides. Add tomatoes and broth to the skillet. Reduce heat and simmer 10-15 minutes – depending on the size and thickness of each chicken breast. Add olives and capers and cook until heated through. **** I am not a fan of olives but they do add a nice flavor to this dish and because they are chopped I don’t really notice them. ****
To serve, place chicken with tomato mixture on top of cooked orzo. Sprinkle feta cheese on top and enjoy! This is one of our favorites!!!
WEDNESDAY – Happy St. Patrick’s Day
Corned Beef and Cabbage
Corned Beef and Cabbage – Consider doubling if you have a large crock-pot
1 3-lb. corned beef brisket with spice packet
1 bottle of beer (Guinness stout if you have it)
1 bay leaf
1 T. of peppercorns
5 whole cloves of garlic, peeled
¾ of a large head of cabbage cut into chunks
Small bag of small red potatoes cut into chunks
Bag of baby carrots
Place the corned beef brisket in a crock-pot. Sprinkle the seasoning packet over the brisket. Pour in the beer and add water so that the brisket is completely covered with liquid. Add the bay leaf, peppercorns and garlic cloves. Cover and cook on low 8-10 hours.
Remove brisket and cover with foil to keep warm.
CAREFULLY – pour the juice from the crock-pot into a stockpot and boil the potatoes, carrots and cabbage for about 20 minutes until tender. You could add the veggies to the crock-pot and turn on HIGH but it will take a little longer to cook through.
Serve with a nice grainy mustard and Irish soda bread or Rye bread! Oh yeah – and your favorite beer – green if you like!
THURSDAY
Sandwich Night - Corned Beef or Turkey Reuben
Chips
Pickles
Reuben Sandwich
Sliced rye bread
Butter
Leftover corned beef or deli sliced turkey
Sliced Swiss cheese
1 cup sauerkraut, drained
1/2 cup Thousand Island dressing
Preheat a large skillet or griddle on medium heat.
Lightly butter one side of each bread slice. Spread non-buttered sides with Thousand Island dressing. On ½ of the bread slices needed, layer 1 slice Swiss cheese, corned beef or turkey, sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot.
***Time Saving Tip*** Warm the meat (corned beef or turkey) and sauerkraut in the microwave prior to assembly so the grilling process will be quicker!
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 now here is your shopping list:
Shopping/Checklist
Produce
Salad - GE special
Onion – Sweet
Asparagus - GE special
Baby Spinach - GE special
Green Beans
Head of Garlic
Cabbage - GE special
Red potatoes – small bag
Baby carrots
Green onions
Deli
Parmesan Cheese
Feta cheese
Rye bread - GE special on Marble Rye
Turkey – if having turkey reubens - GE special on GE brand
Canned Goods/Ethinic Foods/Dry Goods
Penne Pasta - GE special on GE pasta
Orzo - GE special on GE pasta
3 cans Chicken Broth
Petite diced tomatoes - GE special on Hunts
1 (2.25 oz.) can of chopped olives
Capers
2 cans of black beans
1 (14.5 oz.) can of crushed tomatoes - GE special on Hunts
1 (14.5 oz) can of tomatoes with green chilies - GE special on Hunts
2 (4 oz.) cans of diced green chilies
Rice – white or brown
Salsa
Spices/Oils/Vinegars/Dressings/Condiments
Red pepper flakes
Salt and pepper
Flour
Oregano
Olive oil
Bay leaf
Peppercorns
Brown or grainy mustard
Thousand Island dressing
Chili powder
Cumin
Frozen Foods
Box of frozen corn
Meat Case/Butcher
Bacon - GE special on Butterbal turkey bacon or Farmland
Boneless, skinless chicken breasts – 4 - GE special on Value Pack $2.99/lb
1 or 2 corned beef brisket with spice packet - GE special
Dairy
Sliced Swiss cheese
Butter - GE special on GE brand $1.68!!! Great deal - stock up and freeze it!
Sauerkraut
Cheddar cheese
Sour cream
Pickles
Bread /Cereal
Misc.
Beer – Guinness preferred
Tortilla chips - GE special
Potato chips - GE special
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!
Ok – so last week there were ups and downs with the menu. Something went wrong with the pork. Absolutely no glaze!!!! I boiled and boiled – it never reduced. I kept brushing and brushing the pork –no glaze, nothing, nada. Oh well – I think next time I will use the mixture as a marinade and then throw it on the grill. Any other tips?
The highlights of the week – the Udon noodles and the General Tso’s chicken!!!! OMG – these were soooooo good! The only problem with the General Tso’s chicken was a minor burn accident as a few chunks of chicken fell into the hot oil – OUCH! I also think that the recipe as is would be better on the weekend. The frying of the chicken took a little longer than I like for a weeknight meal. When I do it on a weeknight again I think I will stir-fry the pieces of chicken or pork or beef or shrimp or tofu – the possibilities are endless! The sauce was AMAZING!!!! I did boil that for a few extra minutes before adding the chicken. Thank you to my brother and sister-in-law for sharing!!!!
This week we have another tasty menu with favorites that we have tried before. The Spring Veggie pasta we made last year but I made a few changes. The Greek Chicken is yummy!!!!! And well – the corned beef and cabbage is simply the best recipe I have found! Use up your leftovers!!!! And we will finish the week with a simple, delicious, spicy veggie chili.
Hope you enjoy the recipes and the savings! Here it is:
MONDAY
Penne with Spring Veggies and Bacon
Tossed Salad
Penne with Spring Veggies and Bacon - adapted from Cooking Light
½ lb. of uncooked penne pasta
6 bacon slices
½ cup of chopped sweet onion – Vidalia
1 bunch of asparagus cut into 1 inch pieces
1 ½ cups of chicken broth
4 cups of baby spinach
Red pepper flakes to taste
½ cup of parmesan cheese, shredded preferred but grated will do as well
Salt and pepper to taste
Cook pasta according to directions. Drain and keep warm.
Cook bacon in a large skillet over medium heat until crisp. Remove bacon from the pan and crumble. Add onion to the drippings in the pan and sauté for a couple of minutes. Add asparagus and broth to pan and bring to a boil. Reduce heat and simmer 5 minutes until the asparagus is crisp and tender – do not over cook or your asparagus will be soggy! Add pasta, spinach, red pepper flakes and ¼ cup of cheese to the pan and toss well. The spinach will wilt with the heat. Sprinkle remaining cheese and bacon and serve immediately.
***Double the recipe for larger families – this should serve 4.
***Kid tip*** cook the entire box of pasta if your kids are afraid of anything green. Toss the pasta with a little butter and parmesan cheese.
TUESDAY
Greek Chicken Breasts
Orzo
Green Beans
Greek Chicken Breasts - adapted from Southern Living
¼ cup flour
1 T. dried oregano
½ t. salt
4 boneless, skinless chicken breasts
3 T. olive oil
1 (14.5 oz.) can of petite diced tomatoes
1/3 cup of chicken broth
1 (2.25 oz.) can of chopped black olives
2 T. of capers
¼ cup of feta cheese
Heat oil in a large skillet over medium-high heat. Combine flour, oregano, and salt in a shallow dish. Dredge chicken breasts in the flour mixture. Cook chicken in the hot oil until browned on both sides. Add tomatoes and broth to the skillet. Reduce heat and simmer 10-15 minutes – depending on the size and thickness of each chicken breast. Add olives and capers and cook until heated through. **** I am not a fan of olives but they do add a nice flavor to this dish and because they are chopped I don’t really notice them. ****
To serve, place chicken with tomato mixture on top of cooked orzo. Sprinkle feta cheese on top and enjoy! This is one of our favorites!!!
WEDNESDAY – Happy St. Patrick’s Day
Corned Beef and Cabbage
Corned Beef and Cabbage – Consider doubling if you have a large crock-pot
1 3-lb. corned beef brisket with spice packet
1 bottle of beer (Guinness stout if you have it)
1 bay leaf
1 T. of peppercorns
5 whole cloves of garlic, peeled
¾ of a large head of cabbage cut into chunks
Small bag of small red potatoes cut into chunks
Bag of baby carrots
Place the corned beef brisket in a crock-pot. Sprinkle the seasoning packet over the brisket. Pour in the beer and add water so that the brisket is completely covered with liquid. Add the bay leaf, peppercorns and garlic cloves. Cover and cook on low 8-10 hours.
Remove brisket and cover with foil to keep warm.
CAREFULLY – pour the juice from the crock-pot into a stockpot and boil the potatoes, carrots and cabbage for about 20 minutes until tender. You could add the veggies to the crock-pot and turn on HIGH but it will take a little longer to cook through.
Serve with a nice grainy mustard and Irish soda bread or Rye bread! Oh yeah – and your favorite beer – green if you like!
THURSDAY
Sandwich Night - Corned Beef or Turkey Reuben
Chips
Pickles
Reuben Sandwich
Sliced rye bread
Butter
Leftover corned beef or deli sliced turkey
Sliced Swiss cheese
1 cup sauerkraut, drained
1/2 cup Thousand Island dressing
Preheat a large skillet or griddle on medium heat.
Lightly butter one side of each bread slice. Spread non-buttered sides with Thousand Island dressing. On ½ of the bread slices needed, layer 1 slice Swiss cheese, corned beef or turkey, sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot.
***Time Saving Tip*** Warm the meat (corned beef or turkey) and sauerkraut in the microwave prior to assembly so the grilling process will be quicker!
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 now here is your shopping list:
Shopping/Checklist
Produce
Salad - GE special
Onion – Sweet
Asparagus - GE special
Baby Spinach - GE special
Green Beans
Head of Garlic
Cabbage - GE special
Red potatoes – small bag
Baby carrots
Green onions
Deli
Parmesan Cheese
Feta cheese
Rye bread - GE special on Marble Rye
Turkey – if having turkey reubens - GE special on GE brand
Canned Goods/Ethinic Foods/Dry Goods
Penne Pasta - GE special on GE pasta
Orzo - GE special on GE pasta
3 cans Chicken Broth
Petite diced tomatoes - GE special on Hunts
1 (2.25 oz.) can of chopped olives
Capers
2 cans of black beans
1 (14.5 oz.) can of crushed tomatoes - GE special on Hunts
1 (14.5 oz) can of tomatoes with green chilies - GE special on Hunts
2 (4 oz.) cans of diced green chilies
Rice – white or brown
Salsa
Spices/Oils/Vinegars/Dressings/Condiments
Red pepper flakes
Salt and pepper
Flour
Oregano
Olive oil
Bay leaf
Peppercorns
Brown or grainy mustard
Thousand Island dressing
Chili powder
Cumin
Frozen Foods
Box of frozen corn
Meat Case/Butcher
Bacon - GE special on Butterbal turkey bacon or Farmland
Boneless, skinless chicken breasts – 4 - GE special on Value Pack $2.99/lb
1 or 2 corned beef brisket with spice packet - GE special
Dairy
Sliced Swiss cheese
Butter - GE special on GE brand $1.68!!! Great deal - stock up and freeze it!
Sauerkraut
Cheddar cheese
Sour cream
Pickles
Bread /Cereal
Misc.
Beer – Guinness preferred
Tortilla chips - GE special
Potato chips - GE special
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!
Thursday, March 11, 2010
Snuggle Bugs - Sale this weekend!!!
Hey everyone,
Along the lines of saving cold-hard cash, which we all love to do, I wanted to pass on the information about the Snuggle Bug Sale that is taking place this weekend in the South Hills of Pittsburgh.
Snuggle Bugs has name brand clothes from Gap, Gymboree, Old Navy, etc. at incredible prices. The workers are all volunteers and are sticklers for quality merchandise. Anything less than excellent condition is not accepted. The earlier you get to the sale the better - the best stuff at the lowest prices goes fast! This isn't just a clothing sale - it also includes toys, strollers, electronics, outdoor play toys, and many other things.
The sale is open to the public on Saturday March 13. It is located in Pleasant Hills in the old Value City store in the Curry Hollow Shopping Center.
However, if you are an expecting mom or a new mom or a grandparent there is a SPECIAL PRESALE event that takes place on Friday. However, you must visit the website to register for a guest pass!!! Here is the info from the website:
Guest Presale Registration
10am to 8pm, Fri. March 12th, 2010
As our gift to you, you and ONE friend are invited to attend our event before the doors open to the general public and shop early at our Guest Presale. Who is eligible? New & expectant parents and grandparents are invited to join us at this special presale. Just register using the form below and we will send you a pass (via email) for entry to this special event. Your guest should register separately (entering your name in the "DUE DATE" field), so they will receive their own pass. Passes will be collected at the door. Congratulations on your new little one! We look forward to seeing you there!
The website is www.snugglebugsconsignment.com - check it out!!!!
Along the lines of saving cold-hard cash, which we all love to do, I wanted to pass on the information about the Snuggle Bug Sale that is taking place this weekend in the South Hills of Pittsburgh.
Snuggle Bugs has name brand clothes from Gap, Gymboree, Old Navy, etc. at incredible prices. The workers are all volunteers and are sticklers for quality merchandise. Anything less than excellent condition is not accepted. The earlier you get to the sale the better - the best stuff at the lowest prices goes fast! This isn't just a clothing sale - it also includes toys, strollers, electronics, outdoor play toys, and many other things.
The sale is open to the public on Saturday March 13. It is located in Pleasant Hills in the old Value City store in the Curry Hollow Shopping Center.
However, if you are an expecting mom or a new mom or a grandparent there is a SPECIAL PRESALE event that takes place on Friday. However, you must visit the website to register for a guest pass!!! Here is the info from the website:
Guest Presale Registration
10am to 8pm, Fri. March 12th, 2010
As our gift to you, you and ONE friend are invited to attend our event before the doors open to the general public and shop early at our Guest Presale. Who is eligible? New & expectant parents and grandparents are invited to join us at this special presale. Just register using the form below and we will send you a pass (via email) for entry to this special event. Your guest should register separately (entering your name in the "DUE DATE" field), so they will receive their own pass. Passes will be collected at the door. Congratulations on your new little one! We look forward to seeing you there!
The website is www.snugglebugsconsignment.com - check it out!!!!
Sunday, March 7, 2010
Weekly Menu for the week of March 8
Hi everyone!!! Welcome to this week’s menu!
Spring is in the air!!!! The birds have been chirping all week and the sun is shining!!! Makes me a very happy girl! The grills are thawing out so be prepared for some great grill recipes in the near future!!! There are fabulous coupons in the Sunday paper this week. Lots of things that we use on a regular basis. Be sure to save them! We may not use them this week but we will!!!
Also, had dinner with a friend last night and she told me that she does a lot of shopping at Target for food. If you are fortunate enough to have one of the Super Targets near you, check it out! My sister also loves shopping there. The prices are great and you can use coupons!!!
Attention Costco members: the coupons came out this week and there are great ones for your Spring cleaning needs. And a few tasty ones as well. Although I mention Giant Eagle specials each week – simply because that is where I and most of you do the majority of our food shopping – does not mean that they are the cheapest or most convenient. If you are at Costco for Spring cleaning needs, check out the meat department. Pork tenderloins are usually $2.99 – GE considers this a special. They have also begun to carry Organic poultry and many other organic items. And don’t forget about the “Divide and Conquer” option – this is where you shop for bulk with a friend and split the goods. Enjoy the benefits of bulk shopping without all of the bulk!
This week we have another tasty menu. Hope you enjoy the recipes and the savings! Here it is:
MONDAY
Pom-Ginger Pork
Wild Rice
Steamed Asparagus
Pom-Ginger Pork – adapted from Cooking Light
2 cups pomegranate juice
1/4 cup sugar
1 t. grated fresh ginger
1 ½ t. cornstarch
1 T. water
2 (3/4-pound) pork tenderloins, trimmed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
Preheat oven to 450°.
Combine juice, ginger and sugar in a medium saucepan over medium heat, and bring to a boil. Once the mixture comes to a boil, mix together the corn starch and water and add to the pomegranate mixture. This will help the sauce thicken and become a glaze. Cook until reduced to 1/2 cup (about 15 minutes). Be careful that it does not burn!!! Pour half of glaze into a small bowl; set aside.
Sprinkle pork evenly with salt and pepper. Place pork on the rack of a broiler pan coated with cooking spray; place rack in pan that is lined with foil – easy clean-up. Brush pork with half of glaze in saucepan. Bake at 450° for 15 minutes or until a thermometer registers 145°. Baste pork with remaining glaze in saucepan; cook an additional 10-15 minutes or until thermometer registers 155°.
Remove pork from oven; baste with half of glaze in bowl. Let pork stand 10 minutes. Cut pork across grain into thin slices. Serve pork with glaze mixture.
TUESDAY
Udon Noodles with Beef
Steamed Edamame
Udon Noodles with Beef – adapted from Cooking Light
10 ounces uncooked udon noodles (Japanese wheat noodles) or whole-wheat spaghetti
4 cloves of minced garlic
1/2 teaspoon crushed red pepper – or more for extra heat
2 (14 oz.) cans beef broth
3 tablespoons soy sauce
3 tablespoons sake (rice wine) or dry sherry
1 tablespoon honey
1 t. sesame oil
2 cups sliced mushrooms
1 cup thinly sliced carrot
8 ounces top round, thinly sliced (slice the entire cut of meat because we are using the rest on Sandwich night)
1 bunch of green onions, sliced
1 (6-ounce) bag prewashed baby spinach
Cook noodles according to package directions; drain.
Place garlic, red pepper, and broth in a large saucepan. Bring to a boil; reduce heat, and simmer 10 minutes.
Combine soy sauce, sake, and honey in a small bowl; stir with a whisk.
Heat sesame oil in a large nonstick skillet over medium-high heat. Add beef to skillet and sauté until the beef is no longer pink. Add the beef to the broth mixture. Add mushrooms and carrot to the large skillet and sauté 2 minutes. Stir in soy sauce mixture; cook 2 minutes, stirring constantly. Add vegetable mixture to broth mixture. Stir in beef; cook 2 minutes or until beef loses its pink color. Stir in noodles, green onions, and spinach. Serve immediately.
Meanwhile, take remaining beef strips and season with salt, pepper, and garlic powder. Cook in the skillet that for a few minutes until the beef is cooked through. Wrap up and keep for Sandwich Night.
WEDNESDAY
General Tso’s Chicken
Steamed Brown Rice
Steamed Broccoli
General Tso’s Chicken
1 lb. of boneless, skinless chicken breast cut into 1-inch chunks
1 egg
¾ cup of cornstarch
Canola Oil for frying
3 chopped green onions
1 T. minced fresh ginger
1 T. minced garlic
2/3 cup of chicken broth or stock
2 T. soy sauce
4 T. sugar
Red Pepper flakes to taste
1 T. sherry
1T. white vinegar
Beat the egg and add 2 T. of water. Dip the chicken pieces into the egg and then shake in a bag filled with the cornstarch. Heat the oil in a pan and fry the chicken until golden brown and the chicken is cooked through – about 8 minutes – stirring constantly.
Heat 3 T. of Canola oil in a non-stick skillet or wok. Add green onions, ginger and garlic. Cook for about 2 minutes. DO NOT BURN THE GARLIC!!! Add the broth or stock, soy sauce, sugar, red pepper, and vinegar. Mix 2 T. of water and 1 T. of cornstarch and pour into the mixture stirring well. Add the chicken and coat evenly.
THURSDAY
Sandwich Night
Chips
Sliced Pears drizzled with Honey (add Crumbled Blue if you like)
Steak Sandwiches
Leftover slices of top round steak
1 large onion, sliced
1 cup of sliced mushrooms – or whatever you have leftover, use them up
1 t. of olive oil
1 t. balsamic vinegar
Fresh spinach or salad greens
Horseradish Mayo
Ciabatta rolls
Heat the oil in a large skillet. Add the onion, mushrooms and vinegar and sauté until caramelized. Reheat the steak slices in the microwave or in another skillet. Assemble the sandwiches.
Horseradish Mayo – ½ cup of mayo, 1 T. of bottled horseradish, and 1 t. of lemon juice. Combine all and set aside until assembly.
Pork and Grilled Onion Sandwich
Leftover pork slices from Monday Night
Caramelized onions – see above recipe
Salad greens or fresh spinach
Crumbled blue cheese
Ciabatta Rolls
Split the Ciabatta rolls and top with crumbled blue cheese on one side. Place both sides of each roll under the broiler and broil until the rolls are toasted the cheese begins to melt. Assemble the sandwiches and Enjoy!!!
FRIDAY
Tuna Noodle Casserole
Grapes
Tuna Noodle Casserole - Adapted from Southern Living
1 pkg. of egg noodles, cooked
1 ¼ cups of shredded cheddar cheese, divided
1 can of cream of mushroom soup
1 cup of frozen peas
1 – 6 oz. can of solid white tuna packed in water, drained and flaked
1 – 5 oz. can of evaporated milk
1/3 cup of finely chopped onion
½ t. pepper
1 cup of goldfish crackers or 3 T. of breadcrumbs tossed with 1 T. of melted butter – Depends on what your family likes
Preheat oven to 350˚. Stir together cooked noodles, 1 cup of cheese, soup, peas, tuna, milk, onion, and pepper. Pour into a lightly greased 1 ½ qt. baking dish. Bake covered at 350˚ for 30 minutes. Uncover and sprinkle with remaining cheese and top with goldfish or breadcrumbs. Bake for an additional 5 minutes or until the cheese melts.
And now here is your shopping list:
Shopping/Checklist
Produce
Asparagus – GE special
Ginger
Garlic
Mushrooms – GE special
Carrots
2 bunches Green onions
Large onion
Small onion
Bagged baby spinach – GE special
Broccoli – GE special $.99
Pears – GE special
Lemon
Grapes – GE special $.99
Deli
Ciabatta Rolls – Costco’s are the BEST!
Crumbled blue cheese
Canned Goods/Ethinic Foods/Dry Goods
Wild Rice
Brown Rice
Pomegranate Juice
Udon Noodles – in the Japanese section – or whole wheat pasta – Barilla coupon in Sunday
2 cans of beef broth – 14.5 oz. cans – GE special on GE brand
Chicken broth – GE special on GE brand
Cream of mushroom soup – GE special
Soy sauce
Sesame oil
Egg noodles – GE special on No Yolks
Tuna fish – GE special on Bumblebee
Spices/Oils/Vinegars/Dressings/Condiments
Sugar
Cornstarch
Cooking spray
Canola Oil
Olive oil
Crushed red pepper
Sherry cooking wine – or Sherry or Sake (liquor store)
Honey
White Vinegar
Balsamic vinegar
Mayonnaise
1 – 5 oz. can of evaporated milk
Frozen Foods
Edamame
Peas – GE special on Bird’s Eye
Meat Case/Butcher
2 – ¾ lb. pork tenderloins – GE special
Top round – GE special B1G1
Boneless, skinless chicken breasts
Dairy
Eggs
Horseradish
Cheddar cheese - GE special on Kraft
Bread /Cereal
Misc.
Chips
Goldfish crackers or Bread Crumbs
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!
Spring is in the air!!!! The birds have been chirping all week and the sun is shining!!! Makes me a very happy girl! The grills are thawing out so be prepared for some great grill recipes in the near future!!! There are fabulous coupons in the Sunday paper this week. Lots of things that we use on a regular basis. Be sure to save them! We may not use them this week but we will!!!
Also, had dinner with a friend last night and she told me that she does a lot of shopping at Target for food. If you are fortunate enough to have one of the Super Targets near you, check it out! My sister also loves shopping there. The prices are great and you can use coupons!!!
Attention Costco members: the coupons came out this week and there are great ones for your Spring cleaning needs. And a few tasty ones as well. Although I mention Giant Eagle specials each week – simply because that is where I and most of you do the majority of our food shopping – does not mean that they are the cheapest or most convenient. If you are at Costco for Spring cleaning needs, check out the meat department. Pork tenderloins are usually $2.99 – GE considers this a special. They have also begun to carry Organic poultry and many other organic items. And don’t forget about the “Divide and Conquer” option – this is where you shop for bulk with a friend and split the goods. Enjoy the benefits of bulk shopping without all of the bulk!
This week we have another tasty menu. Hope you enjoy the recipes and the savings! Here it is:
MONDAY
Pom-Ginger Pork
Wild Rice
Steamed Asparagus
Pom-Ginger Pork – adapted from Cooking Light
2 cups pomegranate juice
1/4 cup sugar
1 t. grated fresh ginger
1 ½ t. cornstarch
1 T. water
2 (3/4-pound) pork tenderloins, trimmed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
Preheat oven to 450°.
Combine juice, ginger and sugar in a medium saucepan over medium heat, and bring to a boil. Once the mixture comes to a boil, mix together the corn starch and water and add to the pomegranate mixture. This will help the sauce thicken and become a glaze. Cook until reduced to 1/2 cup (about 15 minutes). Be careful that it does not burn!!! Pour half of glaze into a small bowl; set aside.
Sprinkle pork evenly with salt and pepper. Place pork on the rack of a broiler pan coated with cooking spray; place rack in pan that is lined with foil – easy clean-up. Brush pork with half of glaze in saucepan. Bake at 450° for 15 minutes or until a thermometer registers 145°. Baste pork with remaining glaze in saucepan; cook an additional 10-15 minutes or until thermometer registers 155°.
Remove pork from oven; baste with half of glaze in bowl. Let pork stand 10 minutes. Cut pork across grain into thin slices. Serve pork with glaze mixture.
TUESDAY
Udon Noodles with Beef
Steamed Edamame
Udon Noodles with Beef – adapted from Cooking Light
10 ounces uncooked udon noodles (Japanese wheat noodles) or whole-wheat spaghetti
4 cloves of minced garlic
1/2 teaspoon crushed red pepper – or more for extra heat
2 (14 oz.) cans beef broth
3 tablespoons soy sauce
3 tablespoons sake (rice wine) or dry sherry
1 tablespoon honey
1 t. sesame oil
2 cups sliced mushrooms
1 cup thinly sliced carrot
8 ounces top round, thinly sliced (slice the entire cut of meat because we are using the rest on Sandwich night)
1 bunch of green onions, sliced
1 (6-ounce) bag prewashed baby spinach
Cook noodles according to package directions; drain.
Place garlic, red pepper, and broth in a large saucepan. Bring to a boil; reduce heat, and simmer 10 minutes.
Combine soy sauce, sake, and honey in a small bowl; stir with a whisk.
Heat sesame oil in a large nonstick skillet over medium-high heat. Add beef to skillet and sauté until the beef is no longer pink. Add the beef to the broth mixture. Add mushrooms and carrot to the large skillet and sauté 2 minutes. Stir in soy sauce mixture; cook 2 minutes, stirring constantly. Add vegetable mixture to broth mixture. Stir in beef; cook 2 minutes or until beef loses its pink color. Stir in noodles, green onions, and spinach. Serve immediately.
Meanwhile, take remaining beef strips and season with salt, pepper, and garlic powder. Cook in the skillet that for a few minutes until the beef is cooked through. Wrap up and keep for Sandwich Night.
WEDNESDAY
General Tso’s Chicken
Steamed Brown Rice
Steamed Broccoli
General Tso’s Chicken
1 lb. of boneless, skinless chicken breast cut into 1-inch chunks
1 egg
¾ cup of cornstarch
Canola Oil for frying
3 chopped green onions
1 T. minced fresh ginger
1 T. minced garlic
2/3 cup of chicken broth or stock
2 T. soy sauce
4 T. sugar
Red Pepper flakes to taste
1 T. sherry
1T. white vinegar
Beat the egg and add 2 T. of water. Dip the chicken pieces into the egg and then shake in a bag filled with the cornstarch. Heat the oil in a pan and fry the chicken until golden brown and the chicken is cooked through – about 8 minutes – stirring constantly.
Heat 3 T. of Canola oil in a non-stick skillet or wok. Add green onions, ginger and garlic. Cook for about 2 minutes. DO NOT BURN THE GARLIC!!! Add the broth or stock, soy sauce, sugar, red pepper, and vinegar. Mix 2 T. of water and 1 T. of cornstarch and pour into the mixture stirring well. Add the chicken and coat evenly.
THURSDAY
Sandwich Night
Chips
Sliced Pears drizzled with Honey (add Crumbled Blue if you like)
Steak Sandwiches
Leftover slices of top round steak
1 large onion, sliced
1 cup of sliced mushrooms – or whatever you have leftover, use them up
1 t. of olive oil
1 t. balsamic vinegar
Fresh spinach or salad greens
Horseradish Mayo
Ciabatta rolls
Heat the oil in a large skillet. Add the onion, mushrooms and vinegar and sauté until caramelized. Reheat the steak slices in the microwave or in another skillet. Assemble the sandwiches.
Horseradish Mayo – ½ cup of mayo, 1 T. of bottled horseradish, and 1 t. of lemon juice. Combine all and set aside until assembly.
Pork and Grilled Onion Sandwich
Leftover pork slices from Monday Night
Caramelized onions – see above recipe
Salad greens or fresh spinach
Crumbled blue cheese
Ciabatta Rolls
Split the Ciabatta rolls and top with crumbled blue cheese on one side. Place both sides of each roll under the broiler and broil until the rolls are toasted the cheese begins to melt. Assemble the sandwiches and Enjoy!!!
FRIDAY
Tuna Noodle Casserole
Grapes
Tuna Noodle Casserole - Adapted from Southern Living
1 pkg. of egg noodles, cooked
1 ¼ cups of shredded cheddar cheese, divided
1 can of cream of mushroom soup
1 cup of frozen peas
1 – 6 oz. can of solid white tuna packed in water, drained and flaked
1 – 5 oz. can of evaporated milk
1/3 cup of finely chopped onion
½ t. pepper
1 cup of goldfish crackers or 3 T. of breadcrumbs tossed with 1 T. of melted butter – Depends on what your family likes
Preheat oven to 350˚. Stir together cooked noodles, 1 cup of cheese, soup, peas, tuna, milk, onion, and pepper. Pour into a lightly greased 1 ½ qt. baking dish. Bake covered at 350˚ for 30 minutes. Uncover and sprinkle with remaining cheese and top with goldfish or breadcrumbs. Bake for an additional 5 minutes or until the cheese melts.
And now here is your shopping list:
Shopping/Checklist
Produce
Asparagus – GE special
Ginger
Garlic
Mushrooms – GE special
Carrots
2 bunches Green onions
Large onion
Small onion
Bagged baby spinach – GE special
Broccoli – GE special $.99
Pears – GE special
Lemon
Grapes – GE special $.99
Deli
Ciabatta Rolls – Costco’s are the BEST!
Crumbled blue cheese
Canned Goods/Ethinic Foods/Dry Goods
Wild Rice
Brown Rice
Pomegranate Juice
Udon Noodles – in the Japanese section – or whole wheat pasta – Barilla coupon in Sunday
2 cans of beef broth – 14.5 oz. cans – GE special on GE brand
Chicken broth – GE special on GE brand
Cream of mushroom soup – GE special
Soy sauce
Sesame oil
Egg noodles – GE special on No Yolks
Tuna fish – GE special on Bumblebee
Spices/Oils/Vinegars/Dressings/Condiments
Sugar
Cornstarch
Cooking spray
Canola Oil
Olive oil
Crushed red pepper
Sherry cooking wine – or Sherry or Sake (liquor store)
Honey
White Vinegar
Balsamic vinegar
Mayonnaise
1 – 5 oz. can of evaporated milk
Frozen Foods
Edamame
Peas – GE special on Bird’s Eye
Meat Case/Butcher
2 – ¾ lb. pork tenderloins – GE special
Top round – GE special B1G1
Boneless, skinless chicken breasts
Dairy
Eggs
Horseradish
Cheddar cheese - GE special on Kraft
Bread /Cereal
Misc.
Chips
Goldfish crackers or Bread Crumbs
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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