Sunday, May 9, 2010

Weekly Menu for the week of May 10

Happy Mother’s Day!!!!

I hope you all enjoy this special day by relaxing and doing things for yourself!!! We have lots to celebrate here – mother’s day and it is my youngest daughter’s birthday! My son lost one of his top teeth and the oldest will celebrate her birthday on Wednesday – LOTS of cake!!! As a result I am going to try extra hard to keep the meals a bit light this week. Which means you all should enjoy some cake too!!! ;)

Although we had Caesar Chicken about 6 weeks ago, we are going to throw it on the grill again because 1. it is soooo good, 2. it is light and healthy, and 3. there is a coupon AND Giant Eagle is having a special on Ken’s Salad Dressings!!! Double Savings!!!! This chicken is so versatile! Eat it by itself or slice it up for salad or a wrap!

I have heard rave reviews about the salmon – although I look like a blowfish if I eat it. Gotta love allergies! The ravioli and the tuna melts are so easy and delicious AND everything is on special! ENJOY!!!


Grilled Salmon with a Mustard-Molasses Glaze
Wild rice
Broiled Asparagus

Grilled Salmon with a Mustard-Molasses Glaze (adapted from Southern Living)

½ cup of coarse-grain mustard
1/3 cup of molasses
¼ cup of red-wine vinegar
6 (4-5 oz.) salmon fillets
Salt and pepper

Whisk the first three ingredients together. Sprinkle the fillets with salt and pepper. Brush the fillets with half of the mustard mixture.

Grill fillets for 4-5 minutes per side or place under the broiler for about the same time until the fish begins to flake. Remove from the grill or broiler and baste with remaining glaze.

***leftover/lunch idea*** Throw the leftover salmon on top of field greens dressed with vinaigrette and serve sliced strawberries on the side.


Baked Ravioli
Garlic Bread

Baked Ravioli

1 pkg. of frozen ravioli – cheese or meat
1 jar of your favorite sauce or 3 cups of your homemade
2 cups of shredded mozzarella cheese

Prepare the ravioli according to its directions. While the ravioli is draining, add the sauce to the pot and heat through. Gently combine the ravioli and sauce, stirring until coated. Place in a 9x13 baking dish and cover with shredded cheese. Bake at 350˚ until the ravioli is heated through and the cheese has melted.


Grilled Caesar Chicken
Sautéed Spinach with Feta
Roasted Red Peppers or sautéed
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 – preferably Ken’s Light Caesar 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 (this depends on how many Popeyes you have in your house)
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!


Tuna Melts

Tuna Melts

1 or 2 – 6 oz. cans of Tuna Fish, drained
2-4 T. of Mayo
1 stalk of celery, diced
½ red pepper, diced
¼ cup of diced cucumber
Salt and Pepper to taste
English Muffins
Sliced Tomatoes
Cheddar Cheese

Combine Tuna, Mayo, and veggies. Season with salt and pepper. Set aside

Toast English Muffins. Once toasted, place a scoop of Tuna Salad on each muffin half. Top with a slice of tomato and shredded cheddar cheese. Place under the broiler until the cheese melts.


“Wrap It Up” This is how we will use any leftovers and reduce waste and continue to save $$$!!!

Chicken Wraps

Chicken Wraps – These are great for a dinner on the go! Baseball anyone???

Leftover Caesar chicken, sliced into strips
Roasted Red Peppers, sliced – or leftover sautéed peppers
Cucumbers, chopped
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!!!

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!


Salad – GE special on bagged salad
Spinach – GE special on bagged spinach
Grapes – GE special
Red pepper – GE special
Tomato – GE special

Bread for garlic toast
Feta cheese

Coarse-grain mustard
Red wine vinegar
Olive oil
Ken’s Light Caesar dressing – GE special AND coupon from Sunday

Canned Goods/Ethnic Foods/Dry Goods
Wild Rice
White rice
Spaghetti sauce – GE special on organic and Del Grosso
Roasted red peppers – could buy fresh and sauté
1 or 2 cans of tuna – GE special on Bumblebee

Seafood/Meat Case/Butcher
4-6 salmon fillets - GE special
1 lb. of boneless, skinless chicken breasts- more if you want extras for leftovers!

Frozen Foods
Ravioli – meat or cheese – GE special on Rosetta

Mozzarella cheese – GE special on Kraft
Large tortillas - also check Deli for other varieties
Cheddar cheese – GE special on Kraft

English muffins

Chips – GE special on Lays

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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