Sunday, May 16, 2010

Weekly menu for the week of May 17

Hey everyone! Welcome to my weekly menu!

We are preparing quick and easy recipes this week to save you time and money in the kitchen. The pasta is a family and fan favorite!!! We are also grilling up a Double Duty Meal this week. Grill once and reinvent the leftovers for a super quick and easy dinner. Don’t be afraid to use up the leftover pork the same way we are using the chicken. Either recipe will work great for fajitas.

The shrimp that is on special this week is for a 2 lb. bag. We will use one pound this week and the rest next week. Some of you may remember Shrimp Tacos with a pineapple orange salsa??? Just wait until next week – YUM!!!

Wanted to remind everyone of a money-saving shopping tip – the Divide and Conquer Plan. If you would like to shop in bulk to realize the savings but do not have the space to store all of the goods, shop with a friend or family member. Hit Costco or Sam’s Club and take advantage of everyday specials but don’t worry about waste or lack of storage. Grab a coffee with your friend and peruse the store together, then head home and divide up the goods. Shopping is always more fun when you can share it with a good friend.

Here is this week’s menu – ENJOY!!!


Sausage Tomato Pasta
Tossed Salad
Garlic Bread

Sausage and Tomato Pasta (one of our favorites!!!)

½ lb. of sweet Italian sausage – bulk or casings removed
½ lb. of hot Italian sausage – bulk or casings removed
2 cans of petite diced tomatoes, drained
1 T. of dried parsley
½ cup of heavy cream or ½ and ½
Salt and pepper to taste
1 lb. of curly pasta – rotini or cavatappi
1 cup of parmesean cheese

Brown sausage in a large skillet with a little olive oil. Once browned, add tomatoes and parsley. Cook for about 10 minutes. Stir in cream and simmer until it thickens a little. Season with salt and pepper.

Cook pasta. Add sauce to pasta and toss. Serve with cheese.

*** Could use all hot or all sweet sausage … depends on everyone’s taste buds.


Tequila Grilled Chicken – Double Duty!!!
Mexican Rice
Steamed Green Beans

Tequila Grilled Chicken (adapted from Weber’s Big Book of Grilling Cookbook)

Juice of 4 limes
½ cup of olive oil
4 T. of Tequila
2 t. of kosher salt
1/4 t. of cayenne pepper
8 boneless, skinless chicken breasts

Place chicken in a large zip-lock bag. Mix together the remaining ingredients and pour over chicken. Marinate for about 1 hour, turning once so that the chicken is evenly coated. Place chicken on a hot grill and cook for about 5 minutes per side, depending on the thickness of each breast.

This is a Double Duty dinner which means we are using the leftover chicken later in the week!

Mexican Rice

Prepare rice according to the package’s directions. BUT add ½ cup of salsa (for every 4 servings) to the water prior to adding the rice.


Spicy Citrus Grilled Pork
Wild rice

Spicy Citrus Grilled Pork (adapted from Weber’s Big book of Grilling)

4 pork chops – bone-in or boneless – about ¾ - ½” thick
½ cup of orange juice or pineapple
1 T. rice vinegar
1 T. olive oil
1 T. soy sauce
1 T. minced shallots
1 t. minced garlic
1 t. Sriracha (hot chili-garlic sauce)
½ t. salt
¼ t. cumin
¼ t. pepper

Put all of the ingredients in a large zip lock bag and marinate at least for 4 hours, all day or overnight if possible. Place chops on a hot grill and grill for a few minutes each side. Discard the marinade.


Chicken Fajitas
Chips and Salsa
Refried Beans

Chicken Fajitas

Leftover chicken, sliced
1 T. of olive oil
1 onion, sliced
1 red pepper or green pepper, sliced
Shredded cheddar cheese
Sour Cream

Sauté the onion and pepper in a skillet with olive oil. Add the sliced chicken and cook until heated through. Warm tortillas according to the package and assemble the fajitas!


Caesar Salad
Garlic Shrimp
French Baguette

Garlic Shrimp (one of our favorites – sooooo quick and easy)

1/3 cup of olive oil
4 cloves of garlic, sliced or minced
1 t. red pepper flakes
1 lb. of large shrimp, shells on or off, definitely deveined (more flavor with shells on vs. less mess with shells off)
2 t. paprika
¼ cup of sherry cooking wine or dry sherry
¼ cup of fresh parsley or 1 T. of dried
Fresh lemon juice to taste
Salt and pepper to taste

In a large skillet over medium-high heat, heat the oil until hot. Add the garlic and stir until golden. Add the red pepper flakes and shrimp. Cook for 1 minute, stirring often, until the shrimp are pink and just firm to touch. Sprinkle the shrimp with the paprika, stir and cook for about 30 seconds. Add the sherry and boil the mixture for 30 seconds and sprinkle with parsley. Season with salt and pepper and lemon juice to taste. Remove from pan and place in a serving dish.

Serve at room temperature and pass with the crusty bread so you can “mop” up the sauce! This is really an appetizer BUT we like to eat it as a dinner when the weather is nice. Pair it with a crisp white wine. I prefer Pinot Grigio this time of year!

Caesar Salad Dressing (adapted from the Food Network)

4 t. of Dijon Mustard
3 garlic cloves, peeled
1-2 t. of anchovy paste (optional)
2 t. of Worcestershire sauce
Couple dashes of hot sauce
Salt and pepper to taste
Juice of 2 lemons
1 T. of red wine vinegar
½ cup of extra virgin olive oil
¼ cup of water

1/3 cup of parmesan cheese
Romaine lettuce chopped

In a blender or food processor, combine all of the ingredients except the oil and water. Puree until smooth. With the motor running, add the oil in a slow stream and then blend in the water. The dressing will keep for one week, covered and chilled.

Toss chopped romaine lettuce, croutons and parmesan cheese with the dressing.

Love this recipe because it does not have the traditional ingredient of raw egg!!!

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 - $1 … what a bargain!!!
Green beans – GE special
4 limes
3 Lemons
Asparagus - GE special
Onion – GE special on Vidalia
Green or red pepper

Bread for Garlic Toast

Parmesan cheese
Olive oil
Cayenne pepper
Red pepper flakes
Sherry cooking wine
Dijon mustard
Worcestershire sauce
Hot sauce
Red wine vinegar

Canned Goods/Ethnic Foods/Dry Goods
2 cans of petite diced tomatoes
1 pound of pasta – rotini or cavatappi – GE special on GE brand - $1 per box!!!
Rice – brown or white – GE special on Uncle Ben’s PLUS coupon from Tuesday!!!
Wild rice – GE special on Uncle Ben’s PLUS coupon from Tuesday!!!
Rice vinegar
Soy sauce
Sriracha (hot chile garlic sauce)
Refried beans
Anchovy paste – optional

Seafood/Meat Case/Butcher
Sweet or Hot or both Italian Sausage –GE special
8 Boneless, skinless chicken breasts –GE special
4 pork chops – bone-in or boneless – check freezer! I still have leftovers! - GE special on Bone-in
Shrimp – raw – GE special on 2 lb. frozen bag

Frozen Foods

Heavy cream or ½ and ½
OJ or pineapple – don’t forget about the Tropicana Rewards! – GE special on Minute Maid
Shredded cheddar cheese
Sour cream – GE special on Daisy – look for internet coupon or a coupon from a previous week


Tortilla chips
White wine
Margarita mix – if you wish to have a nice frozen drink to quench your thirst

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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