Hey everyone! Welcome to this week’s menu!
I hope you all enjoyed last week’s menu. We certainly did. The pork roast was YUM and the wraps with the chipotle/avocado sauce were sooooo good! And the chicken … thanks again to Kelly B. for passing that one along, it is still a favorite here!
This week, Giant Eagle is running a special on Classico Pasta Sauce and wouldn’t you know the Sunday coupon section has one for it as well! DOUBLE SAVINGS!!!! GE’s special is that each jar is $2 – the coupon is $1.50 off of one jar … you do the math! WOW!!!! Barilla Pasta and ground beef are also on special for a very low budget tasty dinner for your family! Throw in some mushrooms (also on special) and add a salad to round out the meal.
The special on ground beef is best when you purchase the 3 lb. value pack. Brown one pound for the spaghetti and you can freeze the rest of it. Remember – when you freeze ground beef be sure to flatten it prior to putting it in the freezer – think Big Raw Pancake. This will create more storage space in your freezer and the meat will thaw quicker and more evenly.
Everyone likes OJ right? I am talking orange juice not Mr. you-know-who. Go to http://juicyrewards.tropicana.com/login/home.aspx and check out the amazing deals they have just by drinking up Vitamin C. You can save money on everything from golf to clothing to zoo and park admissions! Check it out and sign up now so you can start saving for those summer days when everyone is ready to rip their hair out! Thanks Heather D. for passing on these amazing savings!!!!
Monday
Spaghetti Your Way
Salad
Bread Sticks
Spaghetti Your Way
Ok – everyone has their favorite way of doing spaghetti. You may enjoy a fresh marinara or you may want a hearty meat sauce. Use the specials - Or your homemade version that may be in your freezer.
Breadsticks
One pkg. of refrigerated breadsticks in the can
Parmesan cheese
Unroll and separate breadsticks. Twist each breadstick like you would birthday streamers. Lay them out on a greased cookie sheet and sprinkle parmesan cheese on top. Bake according to the directions.
Tuesday
Simple Grilled Pork Chops
Broiled Asparagus
Brown or white rice
Simple Grilled Pork Chops – Consider increasing this for leftovers on Thursday
Marinade:
2 T. of lemon juice
3 T. of soy sauce
1 T. olive oil
½ t. of brown sugar
¼ t. rosemary
¼ t. kosher salt
¼ t. pepper
6 - ½ inch boneless, pork chops
Whisk together the ingredients for the marinade. Place chops in a large zip-lock bag and pour the marinade over the chops. Tightly seal the bag and turn to coat the chops. Place in the refrigerator and let marinate for 30 minutes or more.
Remove chops from the bag and discard the marinade. Place chops on the grill and grill the chops for 3-4 minutes a side. These are thinner than other chops and they will cook quickly. Remove from the grill and cover with foil and let rest while you prepare the asparagus.
Wednesday
Parmesan Crusted Chicken
Roasted Potatoes
Broccoli
Parmesan Crusted Chicken (recipe on the back of the Hellmann’s Jar)
½ cup mayo
¼ cup of parmesan cheese
4 boneless skinless chicken breasts
4 t. of Italian seasoned bread crumbs
Combine mayo and cheese; spread on chicken; sprinkle with bread crumbs.
Bake at 425 for 20 minutes or until cooked through.
Roasted Potatoes (Lipton Onion Soup Mix recipe)
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.
For those with only one oven – note that both recipes cook at the same temp!
Thursday
Leftovers or Pork Sandwich with Caramelized Onions
Veggies and Dip
Chips
Pork Sandwich with Caramelized Onions (adapted from cooking Light)
1 T. olive oil
2 large onions sliced
1 T. sugar
1 T. red wine vinegar
1 T. low-sodium soy sauce
1/8 t. ground red pepper
2 garlic cloves, minced
2 T. sour cream
2 T. mayonnaise
1 T. prepared horseradish
Kaiser Rolls
Leftover pork – sliced thin
Red Leaf Lettuce
Heat oil in a large nonstick skillet over medium heat. Add onion and next 5 ingredients (through garlic) to pan; cook 30 minutes or until onions are golden, stirring occasionally. Remove from heat; let cool. Warm sliced pork in the microwave. Toast the Kaiser rolls.
Combine sour cream, mayonnaise, and horseradish; spread evenly over one side of the Kaiser roll. Arrange lettuce over bottom half of the roll. Arrange onions and sliced pork over lettuce. Top with top half of the roll.
Friday
Spinach and Feta-Stuffed Focaccia
Fresh Fruit Salad
Spinach and Feta-Stuffed Focaccia (adapted from Cooking Light)
1 T. olive oil
1/3 cup chopped onion
3 garlic cloves, minced
1 box of frozen spinach
¾ cup crumbled feta cheese
3 T. pine nuts toasted (optional)
2 T. fresh lemon juice
1 ½ t. chopped fresh oregano
¼ t. salt
Dash of ground red pepper
1 (13.8 oz.) can of refrigerated pizza crust dough
Cooking spray
1 egg, beaten
¼ cup grated Parmesan cheese
Preheat oven to 450˚.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic and sauté 1 minute. Add spinach and sauté another minute. Remove from heat and stir in feta and next 6 ingredients (through red pepper).
Place dough on a baking sheet coated with cooking spray. Pat dough into a 15 x 12 inch rectangle. Spread spinach mixture lengthwise over half of the dough leaving a one-inch border. Fold over the other half of the dough and press edges together with a fork. Cut diagonal slits in top of the dough.
Brush beaten egg over the crust. Sprinkle with Parmesan. Bake at 450˚ for 15 minutes or until golden.
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!
Shopping/Checklist
Produce
Salad – GE special on bagged salad
2 Lemons
Asparagus – GE special
Broccoli – GE special (Market District and other select stores – Why not all of them?)
Potatoes
3 large onions
Garlic
Lettuce for Sandwiches – Red leaf
Carrots or other veggies for dip – GE special
Mushrooms – if you want them in your spaghetti sauce – GE special
Fruit for fruit salad – GE special on Strawberries
Deli
Parmesan Cheese
Kaiser Rolls
Veggie Dip
Feta cheese – GE special
Spices/Oils/Vinegars/Condiments
Olive Oil
Brown Sugar
Rosemary – GE special on McCormick PLUS coupon from Wednesday
Salt
Pepper
Mayo – GE special on Hellmann’s or Costco coupon
Sugar
Red wine vinegar
Red pepper
Canned Goods/Ethnic Foods/Dry Goods
Spaghetti Pasta – GE special on Barilla - $1/box – Do Not Have to Buy 10
Spaghetti Sauce – GE special PLUS Coupon from Sunday’s paper for Classico
Soy sauce
Brown Rice
Lipton Onion Soup Mix
Pine Nuts
Seafood/Meat Case/Butcher
Lean Ground Beef – GE special on 3 lb. value pack
Boneless pork chops – about 6 or 8 and ½” thick
Boneless, skinless chicken breasts – about 4
Frozen Foods
Box of chopped spinach
Dairy
Canned Breadsticks – Check old coupon fliers or the internet for a coupon
Pizza Crust - Check old coupon fliers or the internet for a coupon
Sour cream
Horseradish
Eggs – GE special on GE eggs
Bread
Seasoned Breadcrumbs
Misc.
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, April 25, 2010
Sunday, April 18, 2010
Weekly Menu for the week of April 19
Hey everyone! Welcome to this week’s menu! I hope you have all had a great weekend!
This week we are whipping some of my favorites. The Ziti and Spinach Parmesan is a favorite of many - this will feed a lot of people or provide you with plenty of leftovers for the week! The Teriyaki Chicken Poupon was submitted by a reader last year and has become one of our favorites on the grill!
The Roast Pork is delicious and economical! The Loin is on special this week – you should NEVER pay more than $1.99/lb. for a center cut boneless pork loin. If it is less than that it is a great special. But Costco usually has it for $1.99 if GE does not. We will roast it one night and then wrap it up later in the week using up some of the ingredients from last week as well. I hope you like it!
Monday
Roast Pork
Baked potatoes
Green Beans
Roast Pork (adapted from Cooking Light – this is a Double Duty meal – maybe triple)
1/2 cup apricot preserves
1 t. kosher salt
1 t. dried oregano
1 t. of thyme
3/4 t. garlic powder
1/2 t. freshly ground black pepper
1 (3-pound) boneless pork loin, trimmed
Cooking spray
Preheat oven to 425°.
Combine salt, oregano, thyme, garlic powder, and pepper; rub evenly over pork. Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan that has been covered with foil (easy clean-up – trust me, you will want to follow this step! =) . Bake at 425° for 30 minutes.
Meanwhile, heat the apricot preserves in the microwave. Brush half of the preserves evenly over pork. Bake an additional 10 minutes. Brush remaining preserves evenly over pork. Bake an additional 10 minutes or until thermometer registers 155° (slightly pink). Let stand 10 minutes before slicing.
Tuesday
Ziti and Spinach Parmesan
Salad
Garlic Bread
Ziti and Spinach Parmesan
1 Medium onion, chopped
3 Garlic cloves, chopped
2 T. Extra virgin olive oil
1 – 35 oz. Can of Italian peeled tomatoes
¼ t. Crushed red pepper
¾ t. Salt
¼ t. Freshly ground pepper
10 oz. Dried ziti
1 lb. Fresh spinach, stems discarded, leaves thoroughly rinsed, dried and coarsely chopped.
6 oz. Mozzarella cheese, cut into ½ inch cubes
1 c. Freshly grated parmesan cheese
In a large skillet, cook the onion and garlic in the oil over moderate heat until the onion is just softened, about 5 minutes. Using your hands, break up the tomatoes and add them with their juice to the skillet. Stir in the crushed red pepper. Increase the heat to moderately high and boil the sauce stirring until most of the liquid has evaporated, about 18 minutes. Stir in both the salt and pepper. Keep warm.
Meanwhile, preheat the broiler and cook pasta according to directions. Drain well and return to the dry pot. Stir in the spinach, mozzarella and 1/3 cup of the parmesan. Add the tomato sauce and toss.
Transfer the hot ziti to a baking dish and sprinkle the remaining 2/3 cup of parmesan on top. Broil for 1-2 minutes, until browned. Serve at once.
Wednesday
Teriyaki Chicken Poupon
Sesame Noodle Salad
Steamed Broccoli
Teriyaki Chicken Poupon
5 tablespoons Dijon mustard
1/4 cup firmly packed light brown sugar
1/4 cup soy sauce
4 medium skinless, boneless chicken breasts
Blend mustard, brown sugar, and soy sauce; reserve 1/3 cup for basting.
Add chicken to remaining mustard mixture, turning to coat well. Refrigerate for 30 to 60 minutes. Remove chicken; discard marinade.
Grill chicken over medium heat for 6 to 7 minutes on each side or until done, brushing with reserved mustard mixture during last half of grilling.
Note: To broil chicken, arrange chicken on unheated rack of broiler pan. Broil 4 to 5 inches from heat for 6 to 7 minutes on each side or until done, brushing with reserved mustard mixture during last half of broiling.
Sesame Noodle Salad (this is a great salad!!! We love it!)
¼ c. sesame oil
¼ c. of soy sauce
2 T. sugar
2 T. hot chili oil
2 T. balsamic vinegar
1 lb. of angel hair pasta
½ c. of sesame seeds
1 c. of green onions, sliced
In a large bowl, whisk together sesame oil, soy sauce, sugar, chili oil and vinegar. Cook pasta according to directions and rinse in cold water. Toss the pasta with the dressing until completely coated and then toss with the sesame seeds. Serve at room temperature and top with green onions.
*** Kid Tip*** The chili oil can be very hot. If you do not think your children will appreciate the heat just cut back the amount or omit it all together!
Thursday
Leftovers - Pasta Salad or Pork and Avacodo Wraps w/ Black Bean and Corn Salad
Pasta Salad
Take everything from Wednesday night’s dinner (slice the leftover chicken) and combine for quick and healthy salad.
OR
Chipotle Pork and Avocado Wrap
1/2 avocado, peeled and mashed
1 1/2 T. mayonnaise
1 t. fresh lime juice
2 t. chopped canned chipotle chiles in adobo sauce
1/4 t. salt
1/4 t. ground cumin
1/4 t. dried oregano
4 Taco size tortillas
1 1/2 cups sliced leftover pork
1 cup shredded iceberg lettuce
1/4 cup bottled salsa
Combine the first 7 ingredients, stirring well.
Warm tortillas according to package directions. Spread about 2 T. avocado mixture over each tortilla, leaving a 1-inch border. Arrange the pork slices down center of each tortilla. Top each tortilla with 1/4 cup shredded lettuce and 1 tablespoon salsa, and roll up.
Black Bean and Corn Salad
1 can of black beans, drained and rinsed
1 can of white corn, drained and rinsed
1/2 avocado, diced
¼ cup of red onion, chopped
1 jalapeno, finely chopped
¼ cup of chopped cilantro
Juice of 2 limes
¼ t. cayenne pepper
Salt and pepper to taste
Mix all of the ingredients together in a bowl. Refrigerate for 1-2 hours. This can be eaten alone or with tortilla chips.
Friday
Pizza Night – Any way you like it!
Salad
It is Friday Night people - make it easy on yourself! This night is all about your favorite pizza! You can either order in or make your own! 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 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!
Shopping/Checklist
Produce
Potatoes – GE special
Salad
Onion
Garlic
Spinach – GE special on baby bagged spinach
Broccoli – GE special
Green onions
Avocado
3 Limes
Iceberg lettuce
Red onion
Jalapeno
Cilantro
Deli
Bread for Garlic Bread
Parmesan cheese
Pizza crust
Pizza toppings
Spices/Oils/Vinegars/Condiments
Apricot Preserves
Oregano
Cumin
Thyme
Garlic Powder
Cayenne pepper
Cooking spray
Olive oil
Crushed red pepper
Dijon Mustard
Light brown sugar
Sugar
Balsamic vinegar
Sesame seeds
Mayo
Canned Goods/Ethnic Foods/Dry Goods
35 oz. can of Italian Peeled tomatoes – GE special on GE brand tomatoes
Ziti or Penne pasta – GE special on GE brand
Angel Hair pasta – GE special on GE brand
Soy sauce
Sesame oil
Hot Chili Oil
Chipotle chiles in adobo sauce – should have leftovers from last week!
Salsa
Black beans
White corn
Pizza sauce
Seafood/Meat Case/Butcher
Boneless pork loin – GE special $1.99 – have butcher cut a 2-3 lb. roast and the rest in ½ - 3/4” chops
4 boneless, skinless chicken breasts – GE special
Frozen Foods
Green Beans
Dairy
Block of Mozzarella cheese
Taco size tortillas – may have leftovers from last week
Bread
Misc.
Tortilla chips
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!
This week we are whipping some of my favorites. The Ziti and Spinach Parmesan is a favorite of many - this will feed a lot of people or provide you with plenty of leftovers for the week! The Teriyaki Chicken Poupon was submitted by a reader last year and has become one of our favorites on the grill!
The Roast Pork is delicious and economical! The Loin is on special this week – you should NEVER pay more than $1.99/lb. for a center cut boneless pork loin. If it is less than that it is a great special. But Costco usually has it for $1.99 if GE does not. We will roast it one night and then wrap it up later in the week using up some of the ingredients from last week as well. I hope you like it!
Monday
Roast Pork
Baked potatoes
Green Beans
Roast Pork (adapted from Cooking Light – this is a Double Duty meal – maybe triple)
1/2 cup apricot preserves
1 t. kosher salt
1 t. dried oregano
1 t. of thyme
3/4 t. garlic powder
1/2 t. freshly ground black pepper
1 (3-pound) boneless pork loin, trimmed
Cooking spray
Preheat oven to 425°.
Combine salt, oregano, thyme, garlic powder, and pepper; rub evenly over pork. Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan that has been covered with foil (easy clean-up – trust me, you will want to follow this step! =) . Bake at 425° for 30 minutes.
Meanwhile, heat the apricot preserves in the microwave. Brush half of the preserves evenly over pork. Bake an additional 10 minutes. Brush remaining preserves evenly over pork. Bake an additional 10 minutes or until thermometer registers 155° (slightly pink). Let stand 10 minutes before slicing.
Tuesday
Ziti and Spinach Parmesan
Salad
Garlic Bread
Ziti and Spinach Parmesan
1 Medium onion, chopped
3 Garlic cloves, chopped
2 T. Extra virgin olive oil
1 – 35 oz. Can of Italian peeled tomatoes
¼ t. Crushed red pepper
¾ t. Salt
¼ t. Freshly ground pepper
10 oz. Dried ziti
1 lb. Fresh spinach, stems discarded, leaves thoroughly rinsed, dried and coarsely chopped.
6 oz. Mozzarella cheese, cut into ½ inch cubes
1 c. Freshly grated parmesan cheese
In a large skillet, cook the onion and garlic in the oil over moderate heat until the onion is just softened, about 5 minutes. Using your hands, break up the tomatoes and add them with their juice to the skillet. Stir in the crushed red pepper. Increase the heat to moderately high and boil the sauce stirring until most of the liquid has evaporated, about 18 minutes. Stir in both the salt and pepper. Keep warm.
Meanwhile, preheat the broiler and cook pasta according to directions. Drain well and return to the dry pot. Stir in the spinach, mozzarella and 1/3 cup of the parmesan. Add the tomato sauce and toss.
Transfer the hot ziti to a baking dish and sprinkle the remaining 2/3 cup of parmesan on top. Broil for 1-2 minutes, until browned. Serve at once.
Wednesday
Teriyaki Chicken Poupon
Sesame Noodle Salad
Steamed Broccoli
Teriyaki Chicken Poupon
5 tablespoons Dijon mustard
1/4 cup firmly packed light brown sugar
1/4 cup soy sauce
4 medium skinless, boneless chicken breasts
Blend mustard, brown sugar, and soy sauce; reserve 1/3 cup for basting.
Add chicken to remaining mustard mixture, turning to coat well. Refrigerate for 30 to 60 minutes. Remove chicken; discard marinade.
Grill chicken over medium heat for 6 to 7 minutes on each side or until done, brushing with reserved mustard mixture during last half of grilling.
Note: To broil chicken, arrange chicken on unheated rack of broiler pan. Broil 4 to 5 inches from heat for 6 to 7 minutes on each side or until done, brushing with reserved mustard mixture during last half of broiling.
Sesame Noodle Salad (this is a great salad!!! We love it!)
¼ c. sesame oil
¼ c. of soy sauce
2 T. sugar
2 T. hot chili oil
2 T. balsamic vinegar
1 lb. of angel hair pasta
½ c. of sesame seeds
1 c. of green onions, sliced
In a large bowl, whisk together sesame oil, soy sauce, sugar, chili oil and vinegar. Cook pasta according to directions and rinse in cold water. Toss the pasta with the dressing until completely coated and then toss with the sesame seeds. Serve at room temperature and top with green onions.
*** Kid Tip*** The chili oil can be very hot. If you do not think your children will appreciate the heat just cut back the amount or omit it all together!
Thursday
Leftovers - Pasta Salad or Pork and Avacodo Wraps w/ Black Bean and Corn Salad
Pasta Salad
Take everything from Wednesday night’s dinner (slice the leftover chicken) and combine for quick and healthy salad.
OR
Chipotle Pork and Avocado Wrap
1/2 avocado, peeled and mashed
1 1/2 T. mayonnaise
1 t. fresh lime juice
2 t. chopped canned chipotle chiles in adobo sauce
1/4 t. salt
1/4 t. ground cumin
1/4 t. dried oregano
4 Taco size tortillas
1 1/2 cups sliced leftover pork
1 cup shredded iceberg lettuce
1/4 cup bottled salsa
Combine the first 7 ingredients, stirring well.
Warm tortillas according to package directions. Spread about 2 T. avocado mixture over each tortilla, leaving a 1-inch border. Arrange the pork slices down center of each tortilla. Top each tortilla with 1/4 cup shredded lettuce and 1 tablespoon salsa, and roll up.
Black Bean and Corn Salad
1 can of black beans, drained and rinsed
1 can of white corn, drained and rinsed
1/2 avocado, diced
¼ cup of red onion, chopped
1 jalapeno, finely chopped
¼ cup of chopped cilantro
Juice of 2 limes
¼ t. cayenne pepper
Salt and pepper to taste
Mix all of the ingredients together in a bowl. Refrigerate for 1-2 hours. This can be eaten alone or with tortilla chips.
Friday
Pizza Night – Any way you like it!
Salad
It is Friday Night people - make it easy on yourself! This night is all about your favorite pizza! You can either order in or make your own! 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 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!
Shopping/Checklist
Produce
Potatoes – GE special
Salad
Onion
Garlic
Spinach – GE special on baby bagged spinach
Broccoli – GE special
Green onions
Avocado
3 Limes
Iceberg lettuce
Red onion
Jalapeno
Cilantro
Deli
Bread for Garlic Bread
Parmesan cheese
Pizza crust
Pizza toppings
Spices/Oils/Vinegars/Condiments
Apricot Preserves
Oregano
Cumin
Thyme
Garlic Powder
Cayenne pepper
Cooking spray
Olive oil
Crushed red pepper
Dijon Mustard
Light brown sugar
Sugar
Balsamic vinegar
Sesame seeds
Mayo
Canned Goods/Ethnic Foods/Dry Goods
35 oz. can of Italian Peeled tomatoes – GE special on GE brand tomatoes
Ziti or Penne pasta – GE special on GE brand
Angel Hair pasta – GE special on GE brand
Soy sauce
Sesame oil
Hot Chili Oil
Chipotle chiles in adobo sauce – should have leftovers from last week!
Salsa
Black beans
White corn
Pizza sauce
Seafood/Meat Case/Butcher
Boneless pork loin – GE special $1.99 – have butcher cut a 2-3 lb. roast and the rest in ½ - 3/4” chops
4 boneless, skinless chicken breasts – GE special
Frozen Foods
Green Beans
Dairy
Block of Mozzarella cheese
Taco size tortillas – may have leftovers from last week
Bread
Misc.
Tortilla chips
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, April 11, 2010
Weekly Menu for April 12
Welcome to this week’s menu! Hope you all have had a great weekend. Time to start thinking about the week ahead … wait … I already did it for you!
Easy, delicious dinners this week – a few favorites and a couple new ones. I have always wanted to try the sandwiches that we will be having on Thursday night. It is a French-style ham and cheese. They look sooooo good! The Chipotle Shredded Beef tacos is a recipe from the magazine All*You – have you checked out this magazine yet? Great ideas for the home and kitchen AND a plethora of coupons! If you need a subscription check out Jen’s Southern Living website on the left side of my blog. You can order directly from her or schedule a party or whatever.
Looking for some new sandwich recipes – do you have any that you would like to pass along? We are entering baseball/softball season in our house, as are many of you I am sure, and I would love to be able to pack up some sandwiches to eat at the ballpark. I have some that were shared last year but I am always looking for something new.
Monday
Chicken with Broccoli Stir Fry
Steamed rice – white or brown
Chicken with Broccoli Stir Fry
2 T. of Canola Oil, divided
4 cups of fresh broccoli florets
1 t. of fresh ginger
2 t. of water
1 lb. of boneless, skinless chicken breast cut into strips
¼ t. of crushed red pepper – more if you like it HOT
½ cup of chicken broth
2 T. of rice wine vinegar
2 T. soy sauce
2 T. hoisin sauce
2 t. minced garlic
1 t. of cornstarch
Heat 1 T. of oil in a large skillet or Wok over medium-high heat. Add broccoli and ginger to pan and sauté for about one minute. Add the water, cover and cook for about 2 minutes. Remove broccoli from the pan and keep warm.
Heat remaining 1 T. of oil in the pan. Add the chicken and crushed red pepper. Cook until the chicken is lightly browned, stirring often.
Meanwhile, whisk together the remaining ingredients and add to the pan, stirring constantly until the mixture thickens. Return the broccoli to the pan and toss so that everything is evenly coated.
Tuesday
Chipotle Shredded Beef Tacos
Chips and Salsa
Chipotle Shredded Beef Tacos –adapted from All*You
1 (7 oz.) can of chipotle chiles in adobo sauce
1 (15 oz.) can of crushed tomatoes
Juice of 1 lime
1 medium onion, chopped
3 cloves of garlic minced
1 2-lb. beef chuck roast, trimmed
Salt and pepper to taste
Taco shells – crunchy or soft
Shredded lettuce
Shredded cheese
Sour cream
In a blender or food processor puree the chiles with the adobo sauce until smooth. Spoon 3 T. into a bowl; reserve the remainder for a future use. Add tomatoes, lime juice, onion ad garlic; stir to combine. Season the roast with salt and pepper and place in the slow cooker. Pour the tomato mixture over the roast, cover and cook on low for about 6-8 hours or until the beef can easily be pulled apart and shredded. Warm the tortillas prior to assembly and enjoy!
Wednesday
Fusilli with Tomatoes and Mushrooms
Salad
Fusilli with Tomatoes and Mushrooms
2 t. olive oil
1 shallot, finely diced
2 packages of mushrooms – baby bella preferred – sliced
2 t. of dried basil
1 t. dried oregano
1 t. minced garlic
¼- ½ t. of red pepper flakes
¼ t. of sugar
2 (14.5 oz.) cans of petite diced tomatoes
Fusilli pasta
Parmesan cheese
Cook past according to its directions. Meanwhile, sauté the shallot in the olive oil. Add the mushrooms and sauté until tender. Stir in the basil and the next 5 ingredients and cook until thoroughly heated. Serve sauce over the cooked pasta and top with parmesan cheese.
Thursday
Sandwich Night – Croque Monsieur
Sliced Strawberries
Croque Monsiuer –a French ham and cheese - adapted from Cooking Light
Loaf of French Bread
4 t. of mustard – honey or spicy – depends on your taste
½ lb. of thinly sliced ham – we prefer Ham off the Bone
4 slices of cheese – Swiss or American – depending on your taste
½ cup of milk
3 large egg whites
Butter for the skillet
Cut 4 thick slices from the French loaf. Cut a slit into each slice to form a pocket. Spread 1 t. of mustard into each bread pocket. Divide the ham and cheese evenly among the bread pockets.
Whisk milk and egg in a shallow bowl. Dip each sandwich into the egg mixture, turning to coat.
Heat a large non-stick skillet and melt enough butter to coat the bottom of the pan. Add the sandwiches to the skillet (depending on the size of the skillet used, you may need to do this in shifts). Cook sandwiches 3 minutes on each side or until golden brown.
Friday
Cheesy Quesadillas
Beef Nachos
Salad – make it a taco one if you like!
Cheesy Quesadillas
Shredded Monterey/Cheddar cheese
Flour tortillas
To assemble, layer cheese on top of a tortilla and 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!
Beef Nachos
Tortilla chips
Leftover beef and cheddar cheese.
Toppings: salsa, olives, jalapenos, sour cream, green onions
Spread tortilla chips onto a cookie sheet. Reheat beef in the microwave. Layer the beef on top of the chips. Load it up with cheddar cheese. Place the cookie sheet in a 400˚ oven until heated through and cheese has melted. To serve, plate up the nachos and have everyone add their own toppings!
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!
Shopping/Checklist
Produce
Broccoli – GE special
Ginger
Garlic
Lime
Onion
Lettuce for tacos
Salad – GE special on bagged salads, cucumbers, carrots
Shallot
2 pkgs. of mushrooms – baby bella preferred – GE special
Strawberries – GE special B1G1
Green onions - GE special
Deli
Parmesan cheese
French Bread
½ lb. thinly sliced ham – GE special on Ham off the Bone
½ lb. of slices of Swiss or American cheese – GE special on American or Swiss
Spices/Oils/Vinegars/Condiments
Canola oil
Olive oil
Red pepper flakes
Cornstarch
Basil
Oregano
Sugar
Mustard – honey, yellow or spicy
Canned Goods/Ethnic Foods/Dry Goods
Rice – brown or white
Chicken broth
Rice wine vinegar
Soy sauce
Hoisin sauce
7 oz. can of chipotle chiles
15 oz. can of crushed tomatoes
2 (14.5 oz.) cans of petite diced tomatoes
Taco shells or tortillas – GE special on Old El Paso
Fusilli pasta
Seafood/Meat Case/Butcher
Boneless, skinless chicken breast
Boneless chuck shoulder roast – about 2 lbs. – GE special B1G1
Frozen Foods
Dairy
Shredded cheese for tacos and quesadillas – GE special on Kraft
Sour cream
Milk
Eggs or egg whites
Butter
Bread
Misc.
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!
Easy, delicious dinners this week – a few favorites and a couple new ones. I have always wanted to try the sandwiches that we will be having on Thursday night. It is a French-style ham and cheese. They look sooooo good! The Chipotle Shredded Beef tacos is a recipe from the magazine All*You – have you checked out this magazine yet? Great ideas for the home and kitchen AND a plethora of coupons! If you need a subscription check out Jen’s Southern Living website on the left side of my blog. You can order directly from her or schedule a party or whatever.
Looking for some new sandwich recipes – do you have any that you would like to pass along? We are entering baseball/softball season in our house, as are many of you I am sure, and I would love to be able to pack up some sandwiches to eat at the ballpark. I have some that were shared last year but I am always looking for something new.
Monday
Chicken with Broccoli Stir Fry
Steamed rice – white or brown
Chicken with Broccoli Stir Fry
2 T. of Canola Oil, divided
4 cups of fresh broccoli florets
1 t. of fresh ginger
2 t. of water
1 lb. of boneless, skinless chicken breast cut into strips
¼ t. of crushed red pepper – more if you like it HOT
½ cup of chicken broth
2 T. of rice wine vinegar
2 T. soy sauce
2 T. hoisin sauce
2 t. minced garlic
1 t. of cornstarch
Heat 1 T. of oil in a large skillet or Wok over medium-high heat. Add broccoli and ginger to pan and sauté for about one minute. Add the water, cover and cook for about 2 minutes. Remove broccoli from the pan and keep warm.
Heat remaining 1 T. of oil in the pan. Add the chicken and crushed red pepper. Cook until the chicken is lightly browned, stirring often.
Meanwhile, whisk together the remaining ingredients and add to the pan, stirring constantly until the mixture thickens. Return the broccoli to the pan and toss so that everything is evenly coated.
Tuesday
Chipotle Shredded Beef Tacos
Chips and Salsa
Chipotle Shredded Beef Tacos –adapted from All*You
1 (7 oz.) can of chipotle chiles in adobo sauce
1 (15 oz.) can of crushed tomatoes
Juice of 1 lime
1 medium onion, chopped
3 cloves of garlic minced
1 2-lb. beef chuck roast, trimmed
Salt and pepper to taste
Taco shells – crunchy or soft
Shredded lettuce
Shredded cheese
Sour cream
In a blender or food processor puree the chiles with the adobo sauce until smooth. Spoon 3 T. into a bowl; reserve the remainder for a future use. Add tomatoes, lime juice, onion ad garlic; stir to combine. Season the roast with salt and pepper and place in the slow cooker. Pour the tomato mixture over the roast, cover and cook on low for about 6-8 hours or until the beef can easily be pulled apart and shredded. Warm the tortillas prior to assembly and enjoy!
Wednesday
Fusilli with Tomatoes and Mushrooms
Salad
Fusilli with Tomatoes and Mushrooms
2 t. olive oil
1 shallot, finely diced
2 packages of mushrooms – baby bella preferred – sliced
2 t. of dried basil
1 t. dried oregano
1 t. minced garlic
¼- ½ t. of red pepper flakes
¼ t. of sugar
2 (14.5 oz.) cans of petite diced tomatoes
Fusilli pasta
Parmesan cheese
Cook past according to its directions. Meanwhile, sauté the shallot in the olive oil. Add the mushrooms and sauté until tender. Stir in the basil and the next 5 ingredients and cook until thoroughly heated. Serve sauce over the cooked pasta and top with parmesan cheese.
Thursday
Sandwich Night – Croque Monsieur
Sliced Strawberries
Croque Monsiuer –a French ham and cheese - adapted from Cooking Light
Loaf of French Bread
4 t. of mustard – honey or spicy – depends on your taste
½ lb. of thinly sliced ham – we prefer Ham off the Bone
4 slices of cheese – Swiss or American – depending on your taste
½ cup of milk
3 large egg whites
Butter for the skillet
Cut 4 thick slices from the French loaf. Cut a slit into each slice to form a pocket. Spread 1 t. of mustard into each bread pocket. Divide the ham and cheese evenly among the bread pockets.
Whisk milk and egg in a shallow bowl. Dip each sandwich into the egg mixture, turning to coat.
Heat a large non-stick skillet and melt enough butter to coat the bottom of the pan. Add the sandwiches to the skillet (depending on the size of the skillet used, you may need to do this in shifts). Cook sandwiches 3 minutes on each side or until golden brown.
Friday
Cheesy Quesadillas
Beef Nachos
Salad – make it a taco one if you like!
Cheesy Quesadillas
Shredded Monterey/Cheddar cheese
Flour tortillas
To assemble, layer cheese on top of a tortilla and 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!
Beef Nachos
Tortilla chips
Leftover beef and cheddar cheese.
Toppings: salsa, olives, jalapenos, sour cream, green onions
Spread tortilla chips onto a cookie sheet. Reheat beef in the microwave. Layer the beef on top of the chips. Load it up with cheddar cheese. Place the cookie sheet in a 400˚ oven until heated through and cheese has melted. To serve, plate up the nachos and have everyone add their own toppings!
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!
Shopping/Checklist
Produce
Broccoli – GE special
Ginger
Garlic
Lime
Onion
Lettuce for tacos
Salad – GE special on bagged salads, cucumbers, carrots
Shallot
2 pkgs. of mushrooms – baby bella preferred – GE special
Strawberries – GE special B1G1
Green onions - GE special
Deli
Parmesan cheese
French Bread
½ lb. thinly sliced ham – GE special on Ham off the Bone
½ lb. of slices of Swiss or American cheese – GE special on American or Swiss
Spices/Oils/Vinegars/Condiments
Canola oil
Olive oil
Red pepper flakes
Cornstarch
Basil
Oregano
Sugar
Mustard – honey, yellow or spicy
Canned Goods/Ethnic Foods/Dry Goods
Rice – brown or white
Chicken broth
Rice wine vinegar
Soy sauce
Hoisin sauce
7 oz. can of chipotle chiles
15 oz. can of crushed tomatoes
2 (14.5 oz.) cans of petite diced tomatoes
Taco shells or tortillas – GE special on Old El Paso
Fusilli pasta
Seafood/Meat Case/Butcher
Boneless, skinless chicken breast
Boneless chuck shoulder roast – about 2 lbs. – GE special B1G1
Frozen Foods
Dairy
Shredded cheese for tacos and quesadillas – GE special on Kraft
Sour cream
Milk
Eggs or egg whites
Butter
Bread
Misc.
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, April 4, 2010
Weekly Menu for the Week of April 5
Happy Easter!!!
What amazing weather we have had!!! I have enjoyed a wonderful Spring Stay-Cation with the family! Whether you were near or far, I hope you have enjoyed the week.
Monday is the home opener for the Pirates – LET’S GO BUCS!!! What a better way to kick off the baseball season than with some baseball fare with a twist. And let’s hope – REALLY HOPE – they have a winning season!!! Remember the leftover ham I wanted you to grab? Well, Tuesday we will use up leftover ham in one of my kids favorite dinners – Ranch Noodles with Ham. We are also going to fire up the grill and BBQ some chicken. The side dish that night – Southern Green Beans – is one of our favorite ways to eat green beans and another great way to use leftover ham. Thursday and Friday we will reinvent our leftovers by having breakfast for dinner on Thursday – Egg Burritos using the leftover chili from our hot dogs and BBQ Chicken Pizza on Friday night.
Monday Let’s Go Bucs!!!
Chili Dogs
Chips
Carrots with Ranch dip
Apple Crisp
Chili Dogs (adapted from Food Network)
1 T. of Canola Oil
1 small onion, diced
2 cloves of garlic, minced
1 red bell pepper, diced
1 T. of chili powder
1 (14 oz.) can of black beans
1 (14 oz.) can of petite diced tomatoes, drained
6 hot dogs
6 hot dog buns
Shredded Cheddar Cheese
Heat the oil in a saucepan over medium heat. Add the onions and the garlic and sauté until soft. Add the bell peppers and chili powder. Cook for about 1 minute and add the black beans. Cook until warmed through, about 3 minutes. Add the tomatoes, bring to a simmer and then reduce heat. Cook until the chili thickens, about 15 minutes.
Meanwhile, cook the hot dogs however you like – boil, broil, or grill. Once the dogs are done, place a hot dog in a bun, top with the chili and then sprinkle with cheese. Place under the broiler for about 1 minute or until the cheese melts. Obviously, the kids may just enjoy theirs the old fashioned way – served with a lot of ketchup!!!!
*** Save extra chili for dinner on Thursday night – double duty!!!***
Apple Crisp
5 large Granny Smith apples, peeled, cored and sliced
1/2 cup of white sugar
1 T. of flour
1 t. of cinnamon
1 cup of oats
1 cup of flour
1 cup of packed brown sugar
¼ t. of baking powder
¼ t. of baking soda
1 stick of butter, soft
Preheat oven to 350˚.
Combine apples, white sugar, 1 T. flour and cinnamon together. Pour into a 9x9 baking dish. Combine the oats, 1 cup of flour, brown sugar, baking powder, baking soda and butter. Crumble evenly over the apple mixture. Bake at 350˚ for about 45 minutes, until the top is golden brown.
Serve by itself or with a scoop of ice cream!
Tuesday
Ranch Noodles with Ham
Steamed Broccoli
Ranch Noodles with Ham (adapted from Southern Living)
1 pkg. of egg noodles
1 cup of diced ham
¼ cup of butter
½ cup of sour cream
½ cup of Ranch dressing (make ahead with the Hidden Valley packets – the best Ranch dressing!!!!)
½ cup of parmesan cheese
This comes together quickly and should be served right away!
Cook egg noodles according to the directions, drain and return to the pot. Meanwhile, sauté ham in a skillet sprayed with Pam until crisp and fragrant. Set aside.
Add butter and remaining ingredients to the noodles, stir to blend. To serve, plate the noodles and top each serving with sautéed ham.
Wednesday
BBQ Chicken
Southern Style Green Beans
Biscuits
BBQ Chicken (adapted from Food Network)
2 quarts of water
2 T. of kosher salt
¼ cup of brown sugar
2 minced garlic cloves
4 sprigs of fresh thyme or 1 T. of dried thyme
6 bone-in chicken breasts or chicken legs or thighs
2 cups of your favorite BBQ sauce
Mix the water, salt, brown sugar, garlic and thyme in a 2-gallon sized zip-lock bag. This is the brine and will help season the chicken. Add the chicken, close the bag and refrigerate anywhere from 15 minutes to 2 hours – depending on how much time you have.
Preheat oven to 375˚. Prepare the grill by spraying Pam on the grate and then preheat the grill to medium heat. Take the chicken out of the brine and pat it dry with paper towels. Place the chicken on the grill and cook for about 5 minutes per side. Transfer the grilled chicken to a jelly-roll pan or cookie sheet and place in the oven. Cook in the oven for 15 minutes. Remove the chicken and cover it with BBQ sauce and cook for an additional 30 minutes basting a second time with BBQ sauce about half-way through.
Southern-Style Green Beans
1 lb. of green beans – fresh or a bag of frozen
1 cup of diced ham
1 stick of butter
1 can of chicken broth
2 T. of minced onion
Bring butter and chicken broth to a boil in a large saucepan. Add green beans, ham and onion. Reduce heat to low and simmer for 45 minutes.
This can be prepared once the chicken is in the oven.
Thursday
Breakfast for Dinner
Egg Burritos with Chili
Fresh Strawberries
Egg Burritos
6 large eggs
¼ cup of cream or milk
½ t. of salt
2 T. of butter
Burrito size tortillas
Leftover Chili
Finely shredded cheddar cheese or Mexican blend shredded cheese
Reheat chili in a saucepan over medium heat. Melt butter in a large skillet. Meanwhile, beat eggs, cream or milk, and salt. Add to skillet and cook making large curds with a spatula. When curds are formed, remove the eggs from the heat. Warm the tortillas in the microwave until soft – about 10 – 20 seconds depending on how many you do at a time. To assemble, place eggs down the center of each burrito and top each with the chili and sprinkle with cheese. Fold in the ends of the burrito and roll up the sides to seal. To ensure that the cheese in the burrito has melted, you could microwave the completed burrito for 10 seconds. Serve with your favorite salsa and sour cream.
Friday
BBQ Chicken Pizza
Salad
BBQ Chicken Pizza
1 (12 in.) pre-baked pizza crust (Boboli)
½ cup of BBQ sauce – leftover from Wednesday Dinner
Leftover chicken cut into chunks
1 medium onion, sliced
2 cups of shredded cheddar and Monterey Jack cheese – Mexican blend cheese
¼ cup of fresh cilantro
Preheat oven to 400˚. Sauté onions in a large skillet in 2 t. of canola oil. Spread the BBQ sauce over the pizza crust. Top with the chicken, cilantro, grilled onions and cheese.
Bake in the oven for about 10-12 minutes or until the cheese has melted and is bubbly.
For Ranch lovers, drizzle ranch dressing over pizza when it comes out of the oven or serve it on the side to dip.
*** If you are using fresh pizza dough, pre-bake the crust before adding the toppings.
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!
Shopping/Checklist
Produce
2 Medium Onions
Garlic
Red bell pepper
5 Large Granny Smith apples
Fresh Thyme or dried
Strawberries - GE special B1G1
Cilantro
Salad - GE special B1G1
Broccoli
Carrots
Deli
Parmesan Cheese
Spices/Oils/Vinegars/Condiments
Canola Oil
Chili powder
White Sugar - GE special
Flour - GE special
Cinnamon
Oatmeal
Brown Sugar
Baking Powder
Baking soda
Ranch dressing – or packets of Hidden Valley
Kosher Salt
BBQ sauce
Chicken Broth
Minced Onion
Canned Goods/Ethnic Foods/Dry Goods
Black beans
Petite diced tomatoes
Egg Noodles
Boboli Pizza Crust or other pre-baked pizza crust
Seafood/Meat Case/Butcher
Hot dogs - GE special on BallPark Franks
Diced Ham – check for leftovers from Easter!!!
Bone-in chicken Breasts or Chicken Leg Quarters
Frozen Foods
Bag of Green Beans - GE special on Hanover
Dairy
Shredded Cheddar Cheese OR Mexican Blend Cheese, Shredded
Butter
Sour Cream - GE special on Heluva Good - check for internet coupon
Biscuits
Eggs
Cream or Milk
Burrito Size Tortillas
Bread
Hot Dog Buns
Misc.
Chips
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!
What amazing weather we have had!!! I have enjoyed a wonderful Spring Stay-Cation with the family! Whether you were near or far, I hope you have enjoyed the week.
Monday is the home opener for the Pirates – LET’S GO BUCS!!! What a better way to kick off the baseball season than with some baseball fare with a twist. And let’s hope – REALLY HOPE – they have a winning season!!! Remember the leftover ham I wanted you to grab? Well, Tuesday we will use up leftover ham in one of my kids favorite dinners – Ranch Noodles with Ham. We are also going to fire up the grill and BBQ some chicken. The side dish that night – Southern Green Beans – is one of our favorite ways to eat green beans and another great way to use leftover ham. Thursday and Friday we will reinvent our leftovers by having breakfast for dinner on Thursday – Egg Burritos using the leftover chili from our hot dogs and BBQ Chicken Pizza on Friday night.
Monday Let’s Go Bucs!!!
Chili Dogs
Chips
Carrots with Ranch dip
Apple Crisp
Chili Dogs (adapted from Food Network)
1 T. of Canola Oil
1 small onion, diced
2 cloves of garlic, minced
1 red bell pepper, diced
1 T. of chili powder
1 (14 oz.) can of black beans
1 (14 oz.) can of petite diced tomatoes, drained
6 hot dogs
6 hot dog buns
Shredded Cheddar Cheese
Heat the oil in a saucepan over medium heat. Add the onions and the garlic and sauté until soft. Add the bell peppers and chili powder. Cook for about 1 minute and add the black beans. Cook until warmed through, about 3 minutes. Add the tomatoes, bring to a simmer and then reduce heat. Cook until the chili thickens, about 15 minutes.
Meanwhile, cook the hot dogs however you like – boil, broil, or grill. Once the dogs are done, place a hot dog in a bun, top with the chili and then sprinkle with cheese. Place under the broiler for about 1 minute or until the cheese melts. Obviously, the kids may just enjoy theirs the old fashioned way – served with a lot of ketchup!!!!
*** Save extra chili for dinner on Thursday night – double duty!!!***
Apple Crisp
5 large Granny Smith apples, peeled, cored and sliced
1/2 cup of white sugar
1 T. of flour
1 t. of cinnamon
1 cup of oats
1 cup of flour
1 cup of packed brown sugar
¼ t. of baking powder
¼ t. of baking soda
1 stick of butter, soft
Preheat oven to 350˚.
Combine apples, white sugar, 1 T. flour and cinnamon together. Pour into a 9x9 baking dish. Combine the oats, 1 cup of flour, brown sugar, baking powder, baking soda and butter. Crumble evenly over the apple mixture. Bake at 350˚ for about 45 minutes, until the top is golden brown.
Serve by itself or with a scoop of ice cream!
Tuesday
Ranch Noodles with Ham
Steamed Broccoli
Ranch Noodles with Ham (adapted from Southern Living)
1 pkg. of egg noodles
1 cup of diced ham
¼ cup of butter
½ cup of sour cream
½ cup of Ranch dressing (make ahead with the Hidden Valley packets – the best Ranch dressing!!!!)
½ cup of parmesan cheese
This comes together quickly and should be served right away!
Cook egg noodles according to the directions, drain and return to the pot. Meanwhile, sauté ham in a skillet sprayed with Pam until crisp and fragrant. Set aside.
Add butter and remaining ingredients to the noodles, stir to blend. To serve, plate the noodles and top each serving with sautéed ham.
Wednesday
BBQ Chicken
Southern Style Green Beans
Biscuits
BBQ Chicken (adapted from Food Network)
2 quarts of water
2 T. of kosher salt
¼ cup of brown sugar
2 minced garlic cloves
4 sprigs of fresh thyme or 1 T. of dried thyme
6 bone-in chicken breasts or chicken legs or thighs
2 cups of your favorite BBQ sauce
Mix the water, salt, brown sugar, garlic and thyme in a 2-gallon sized zip-lock bag. This is the brine and will help season the chicken. Add the chicken, close the bag and refrigerate anywhere from 15 minutes to 2 hours – depending on how much time you have.
Preheat oven to 375˚. Prepare the grill by spraying Pam on the grate and then preheat the grill to medium heat. Take the chicken out of the brine and pat it dry with paper towels. Place the chicken on the grill and cook for about 5 minutes per side. Transfer the grilled chicken to a jelly-roll pan or cookie sheet and place in the oven. Cook in the oven for 15 minutes. Remove the chicken and cover it with BBQ sauce and cook for an additional 30 minutes basting a second time with BBQ sauce about half-way through.
Southern-Style Green Beans
1 lb. of green beans – fresh or a bag of frozen
1 cup of diced ham
1 stick of butter
1 can of chicken broth
2 T. of minced onion
Bring butter and chicken broth to a boil in a large saucepan. Add green beans, ham and onion. Reduce heat to low and simmer for 45 minutes.
This can be prepared once the chicken is in the oven.
Thursday
Breakfast for Dinner
Egg Burritos with Chili
Fresh Strawberries
Egg Burritos
6 large eggs
¼ cup of cream or milk
½ t. of salt
2 T. of butter
Burrito size tortillas
Leftover Chili
Finely shredded cheddar cheese or Mexican blend shredded cheese
Reheat chili in a saucepan over medium heat. Melt butter in a large skillet. Meanwhile, beat eggs, cream or milk, and salt. Add to skillet and cook making large curds with a spatula. When curds are formed, remove the eggs from the heat. Warm the tortillas in the microwave until soft – about 10 – 20 seconds depending on how many you do at a time. To assemble, place eggs down the center of each burrito and top each with the chili and sprinkle with cheese. Fold in the ends of the burrito and roll up the sides to seal. To ensure that the cheese in the burrito has melted, you could microwave the completed burrito for 10 seconds. Serve with your favorite salsa and sour cream.
Friday
BBQ Chicken Pizza
Salad
BBQ Chicken Pizza
1 (12 in.) pre-baked pizza crust (Boboli)
½ cup of BBQ sauce – leftover from Wednesday Dinner
Leftover chicken cut into chunks
1 medium onion, sliced
2 cups of shredded cheddar and Monterey Jack cheese – Mexican blend cheese
¼ cup of fresh cilantro
Preheat oven to 400˚. Sauté onions in a large skillet in 2 t. of canola oil. Spread the BBQ sauce over the pizza crust. Top with the chicken, cilantro, grilled onions and cheese.
Bake in the oven for about 10-12 minutes or until the cheese has melted and is bubbly.
For Ranch lovers, drizzle ranch dressing over pizza when it comes out of the oven or serve it on the side to dip.
*** If you are using fresh pizza dough, pre-bake the crust before adding the toppings.
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!
Shopping/Checklist
Produce
2 Medium Onions
Garlic
Red bell pepper
5 Large Granny Smith apples
Fresh Thyme or dried
Strawberries - GE special B1G1
Cilantro
Salad - GE special B1G1
Broccoli
Carrots
Deli
Parmesan Cheese
Spices/Oils/Vinegars/Condiments
Canola Oil
Chili powder
White Sugar - GE special
Flour - GE special
Cinnamon
Oatmeal
Brown Sugar
Baking Powder
Baking soda
Ranch dressing – or packets of Hidden Valley
Kosher Salt
BBQ sauce
Chicken Broth
Minced Onion
Canned Goods/Ethnic Foods/Dry Goods
Black beans
Petite diced tomatoes
Egg Noodles
Boboli Pizza Crust or other pre-baked pizza crust
Seafood/Meat Case/Butcher
Hot dogs - GE special on BallPark Franks
Diced Ham – check for leftovers from Easter!!!
Bone-in chicken Breasts or Chicken Leg Quarters
Frozen Foods
Bag of Green Beans - GE special on Hanover
Dairy
Shredded Cheddar Cheese OR Mexican Blend Cheese, Shredded
Butter
Sour Cream - GE special on Heluva Good - check for internet coupon
Biscuits
Eggs
Cream or Milk
Burrito Size Tortillas
Bread
Hot Dog Buns
Misc.
Chips
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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