Monday, May 31, 2010

Weekly menu for the week of June 1

Hey everyone! Welcome to my weekly menu!

Happy Memorial Day!!! I hope you are all enjoying your holiday weekend! We are heading to the Pirate Game today and hoping for a win. Really, really hoping for a win!

You can now follow the menu on Facebook and Twitter!!! Go to Kristen Kill Reisinger’s Menus That Save on Facebook and click like!!! You will receive updates and pics throughout the week. Also follow the menu on Twitter - @menusthatsave.

This week, let’s fire up the crock-pot to kick things off. I think we forget how convenient the crock-pot is during the hot summer months. What could be simpler and cooler? Prep in the morning, hit the pool or park with the kids, and when you walk in the door prepping for dinner will be a piece of cake. AND you will not be standing over a hot stove or heating up your kitchen! The Beef and Bean Burritos are a HUGE hit with my fans. We are using the Boneless Top Round that was part of the BOGO Free special at GE last week. And once again we will reinvent our leftovers later in the week with a Friday night Happy Hour!

Next to my Caesar Chicken, Italian Marinated Chicken is my favorite. This week Giant Eagle has a special on Wishbone Italian dressing. There was a coupon a few weeks ago if you have saved them. But don’t worry – if you log into you can sign up for their newsletter and get a coupon for $.50 off! Double savings at GE!!!

This week we are picking up our first share from our CSA!!! I am so excited. It is like Christmas each week when we pick up our share – we never know what we are getting but are excited to see all of the fresh fruit and veggies. I have heard from many of you that you have opted to purchase a share in a CSA. If you haven’t, don’t forget to check out all of the amazing Farmer’s Markets around town. Remember – buy local, buy fresh!!!

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!


Happy Memorial Day!!!


Beef-and-Bean Burritos
Spanish Rice
Tossed Salad

Beef and Bean Burritos (adapted from Cooking Light)

1 (2-pound) Boneless Top Round
1 package taco seasoning mix
Cooking spray
1 medium onion, chopped
1 T white vinegar
1 small can chopped green chiles
1 can refried beans, any style
12 flour tortillas
Shredded Cheddar or Cheddar/Jack cheese
Chopped tomato
Sour cream

Trim fat from meat; rub seasoning mix over both sides of meat. Place meat in an electric slow cooker coated with cooking spray; add onion, vinegar, and green chilies. Cover with lid; cook on low-heat setting for 9 hours. Remove meat from slow cooker, reserving cooking liquid; shred meat with two forks. Combine meat and reserved cooking liquid; stir well.
Warm beans and tortillas according to package directions. Spread beans down the center of each tortilla and then spoon meat mixture on top of beans. Top each with cheese, tomato, and sour cream; roll up.


Italian Grilled Chicken
Chopped Pasta Salad
Tossed Salad

Italian Grilled Chicken

4 – 6 oz. boneless, skinless chicken breasts
1 cup of Italian Salad Dressing

Combine chicken and dressing in a large zip-lock bag and marinate for several hours. Place the chicken on a hot grill. Grill about 5 minutes each side or until the juices run clear.

Chopped Pasta Salad (adapted from Cooking Light and hubby’s favorite!)

8 oz. uncooked ditalini pasta or mini shells
1 (14 oz.) can of petite diced tomatoes with green chilies, drained
1/3 cup of capers, drained and rinsed
1 shallot, diced
¼ cup of sliced, pickled banana pepper rings, chopped
1 T. of dried parsley
2 T. cider vinegar
1 T. extra-virgin olive oil
½ t. of oregano
Pinch of salt
2 oz. of Monterey Jack cheese, cut into ¼ in. cubes
1 oz. of pepperoni, chopped
½ t. of minced garlic

Cook pasta according to directions. Rinse under cold water to cool and set aside.

Combine the remaining ingredients in a large bowl. Add the cooled pasta tossing well to combine.

This can be prepared ahead of time – we eat it the next day or even 2 days later and the flavors are amazing. Prepare whenever you have time!


Veggie Stir Fry
Steamed rice – white or brown

Veggie Stir Fry

2 T. of Canola Oil, divided
1 t. of fresh ginger
2 t. minced garlic
¼ t. of crushed red pepper – more if you like it HOT
2 cups of fresh broccoli florets
1 cup of sliced carrots
8 oz. of sliced mushrooms
1 small can of sliced water chestnuts
1 can of mini corn
1 small can of bamboo shoots
2 t. of water
½ cup of chicken broth
2 T. of rice wine vinegar
2 T. soy sauce
2 T. Hoisin sauce
1 t. of cornstarch

Heat oil in a large skillet or Wok over medium-high heat. Add garlic and red pepper flakes. Add veggies and ginger to pan and sauté for a few minutes. Add the water, cover and cook for about 2 minutes. Remove veggies and set aside.

Meanwhile, whisk together the remaining ingredients and add to the pan, stirring constantly until the mixture thickens. Return the veggies to the pan and toss so that everything is evenly coated.


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!


Medium onion – GE special
Mushrooms – GE special

Pepperoni – Coupon @

Cooking spray
White vinegar
Italian Salad Dressing – GE special on Wishbone – also coupons for Newmann’s @
Cider vinegar
Olive oil
Canola oil
Crushed red pepper flakes
Chicken broth

Canned Goods/Ethnic Foods/Dry Goods
Taco seasoning packet – coupon for Taco Bell products at
Small can of chopped green chilies
Refried beans – any style
Spanish rice
White or brown rice – coupon @ for Uncle Ben’s
Dittalini pasta – GE special on GE pasta
Petite diced tomatoes with green chilies
Pickled banana pepper rings – mild or hot
Water chestnuts
Mini corn
Bamboo shoots
Rice wine vinegar
Soy sauce
Hoisin sauce
Salsa- GE special on GE brand

Seafood/Meat Case/Butcher
2 lb. boneless top round – special from last week GE BOGO
4-6 boneless, skinless chicken breasts – GE special on 3 lb. package

Frozen Foods

2 packages of flour tortillas – taco size
Shredded cheddar cheese or Monterey/Cheddar blend – GE special on Sargento (old coupon)
Sour cream – GE special on BL
Block of Monterey Jack Cheese – GE special on Heluva Good Cheese


Tortilla chips

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