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:
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
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.
Udon Noodles with Beef
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.
General Tso’s Chicken
Steamed Brown Rice
General Tso’s Chicken
1 lb. of boneless, skinless chicken breast cut into 1-inch chunks
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.
Sliced Pears drizzled with Honey (add Crumbled Blue if you like)
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
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
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!!!
Tuna Noodle Casserole
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:
Asparagus – GE special
Mushrooms – GE special
2 bunches Green onions
Bagged baby spinach – GE special
Broccoli – GE special $.99
Pears – GE special
Grapes – GE special $.99
Ciabatta Rolls – Costco’s are the BEST!
Crumbled blue cheese
Canned Goods/Ethinic Foods/Dry Goods
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
Egg noodles – GE special on No Yolks
Tuna fish – GE special on Bumblebee
Crushed red pepper
Sherry cooking wine – or Sherry or Sake (liquor store)
1 – 5 oz. can of evaporated milk
Peas – GE special on Bird’s Eye
2 – ¾ lb. pork tenderloins – GE special
Top round – GE special B1G1
Boneless, skinless chicken breasts
Cheddar cheese - GE special on Kraft
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!