Hey everyone! Welcome to my weekly menu!
Summer is well under way and we love it! Giant Eagle has a great deal this week. When you buy a one pound salmon fillet you receive a cedar plank FREE!!! WOW – if you do not shop at Giant Eagle check out Costco for Cedar Planks. I believe they sell them by the dozen. And after you try this recipe you just may need that many.
We have a GREAT recipe for anyone that has a child with an egg allergy. The Chicken Parmesan is dipped in a garlic-infused olive oil rather than egg prior to dredging in the breadcrumbs. It is delicious!!!
Anyone have fresh basil??? Ours is growing like crazy!!! Lots of recipes in the coming weeks using fresh basil so you probably should just pick up a plant – buying it at the grocery in the individual packs is so much more expensive! The pasta for the week is a recipe I came up with last summer when I had too much basil (is there such a thing) and lots of grape tomatoes. It is sooooo easy and delicious! If you have fresh mozzarella on hand – I prefer the Buffalo mozzarella – feel free to cube it up and toss with the hot pasta. YUM!
Don’t forget - 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.
ALWAYS check your coupons!!! Not only the ones we receive in our newspapers and mid-week mailers but also online! Check out http://www.coupons.com/
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!
Monday
Chicken Parmesan
Pasta
Tossed Salad
Chicken Parmesan – Adapted from Southern Living
1 t. minced garlic
¼ cup of olive oil
1 cup of Italian seasoned bread crumbs
¼ cup of parmesan cheese
4 boneless, skinless chicken breasts
1 lb. of spaghetti or angel hair pasta
1 jar of spaghetti sauce or 3 cups of homemade
1 cup of shredded mozzarella cheese
Preheat oven to 425˚. Combine garlic and olive oil in a microwave safe dish and heat for 35 – 40 seconds on HIGH until oil mixture is warm.
Combine breadcrumbs and cheese in a shallow bowl. Pound chicken to ½ inch thickness. Dip chicken in oil mixture; dredge chicken in breadcrumb mixture. Place chicken on a lightly greased baking sheet.
Bake at 425˚ for 20 minutes. Meanwhile, warm spaghetti sauce and cook pasta according to directions. Remove chicken from oven, top with 2-3 T. of sauce and sprinkle mozzarella cheese over each chicken breast. Place chicken under the broiler until cheese has melted and is bubbly.
To serve, place the chicken on top of a plate of spaghetti tossed with sauce.
Tuesday
Cedar Plank Grilled Salmon
Rice
Asparagus
Cedar Plank Grilled Salmon – adapted from allrecipes.com
3 (12 inch) untreated cedar planks
1/3 cup canola oil
1 ½ T. Rice vinegar
1 t. sesame oil
1/3 cup of soy sauce
¼ cup of chopped green onions
1 T. grated fresh ginger
1 t. minced garlic
2 (2 lb.) salmon fillets, skin removed
Soak the cedar planks for at least 1 hour but preferably overnight.
Combine all of the ingredients and marinate the salmon fillets for up to an hour but at least 15 minutes.
Preheat the grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and begin to crackle just a bit.
Place the salmon fillets onto the planks and discard the marinade. Cover and grill for about 20 minutes or when you are able to flake the fish with a fork.
Leftover salmon is perfect in a salad for a healthy lunch. Add fresh greens and sliced strawberries with a light vinaigrette.
Wednesday
Ranch and Onion Burgers
Roasted Potatoes
Carrot sticks
Ranch and Onion Burgers – adapted from allrecipes.com
2 lbs. of ground beef
1 pkg. of ranch dressing mix
1 pkg. of onion soup mix
1 egg, lightly beaten
Hamburger buns
Toppings
Mix together all of the ingredients and form into patties. Place on a hot grill. Grill for about 5 minutes per side or until desired degree of doneness. Remove from the grill and let rest a few minutes before serving.
Thursday
Roasted Tomato Pasta with Basil
Tossed Salad
Garlic Toast
Roasted Tomato Pasta with Basil
2 pints of cherry or grape tomatoes – sliced in half
Olive oil
3 cloves of garlic, minced
Fresh ground pepper
10 basil leaves, chopped
Salt – kosher or sea preferred
1 lb. of fettuccini pasta
Parmesan cheese
Preheat oven to 400˚.
Spread tomatoes out on a jelly-roll pan. Drizzle with a generous amount of olive oil. Add garlic and pepper and toss until tomatoes are covered. Place in the oven and bake for 15-20 minutes or until the tomatoes are soft. Remove from the oven and season with salt.
Meanwhile cook pasta according to the directions. Scrape all of the tomatoes, garlic and oil from the jelly roll pan and toss with the cooked pasta and add the fresh basil. Serve with parmesan cheese.
Friday
Pizza Night
Pizza Night – Any way you like it!
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
Salad
Garlic
Green onions
Ginger
Asparagus – GE special $2.99
Potatoes – GE special
Carrots – GE special
2 pints of grape tomatoes – GE special
Basil
Deli
Parmesan cheese
Bread for garlic toast
Pocketless Pita Bread – or pizza crust – if making homemade pizza
Pepperoni for pizza
Spices/Oils/Vinegars/Condiments
Olive oil
Canola oil
Ranch Dressing Mix
Onion Soup mix
Canned Goods/Ethnic Foods/Dry Goods
2 boxes of Pasta – spaghetti or angel hair or fettuccini – GE special on San Giorgio
Jar of pasta sauce or homemade
Rice vinegar
Sesame oil
Soy sauce
Rice – brown or white
Pizza sauce
Seafood/Meat Case/Butcher
4 boneless, skinless chicken breasts – GE coupon in Sunday paper for Nature’s Basket
2 - 2 lb. fillets of salmon – GE special – FREE cedar plank with purchase of 1 lb. of salmon
Ground beef – GE special on 3 lb. value pack
Frozen Foods
Dairy
Shredded mozzarella cheese – GE special on Kraft
Eggs
Bread
Italian seasoned breadcrumbs
Hamburger buns – GE brand $.99
Misc.
Hersey Bars, Graham Crackers and Marshmallows – GE special AND coupon in Sunday paper
Sunday, June 27, 2010
Tuesday, June 22, 2010
Earn Foodperks at Giant Eagle!
Click the link and earn Foodperks to save money at Giat Eagle the next time you shop!
http://www.get-go.com/foodperks/home
Simply watch the video and save money NOW!
http://www.get-go.com/foodperks/home
Simply watch the video and save money NOW!
Sunday, June 20, 2010
Weekly Menu for the week of June 21
Hey everyone! Welcome to my weekly menu!
Happy Father’s Day to all of the amazing dads out there! I hope you enjoy the day!
We are kicking things off this week with another “un-burger.” Miss Paula Deen has a recipe for Salmon Burgers that is amazing!!! And isn’t it a good thing that Giant Eagle has salmon on special! If you don’t think you have the time to whip these up (although the recipe is about 15 minutes prep time and 10 minutes cooking time) Giant Eagle is also running a special on their premade Gourmet Salmon Burgers which receive rave reviews from many followers. Both the Salmon fillets and the premade burgers are $8.99/lb.
Then we are grilling up pork chops that will be marinated in my somewhat-famous Pork Marinade. You know the one where we usually marinate pork tenderloins but for whatever reason pork tenderloins have NOT been on special in a LONG time … so we are going to use chops instead. Hint Hint – we would like to see some of those tenderloins on special!!! ;-) Then we will close the week with a no fuss slow cooker recipe for Italian Sausage Hoagies. A simple tasty way to begin the weekend!!!
Freezer Tip – we are using ginger this week. When you buy the root (found in the produce section) peel and grate whatever you need. Place the remaining root in a freezer bag and store in the freezer for a couple of months. Fresh ginger is AMAZING!
Don’t forget - 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.
ALWAYS check your coupons!!! Not only the ones we receive in our newspapers and mid-week mailers but also online! Check out www.coupons.com
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!
Monday
Salmon Burgers
Tossed Salad
Salmon Burgers – adapted from Paula Deen
½ cup of red bell pepper, diced
½ cup of yellow bell pepper, diced
¾ cup of Panko (Japanese Bread Crumbs)
2 cloves of garlic, minced
2 lbs. of salmon fillets, skinned and finely chopped
1 large egg, beaten
1 T. soy sauce
1 t. lemon juice
½ t. salt
Cooking spray
8 buttered and toasted sandwich buns
8 lettuce leaves
8 slices of tomato
Combine the peppers, panko, garlic, and salmon. In a small bowl, combine the egg, soy sauce, lemon juice, and salt: add to the salmon mixture, tossing gently to combine. Form into 8 patties.
Lightly coat a grill pan or skillet with cooking spray. Heat over medium-high heat until hot. Grill or cook patties, 5 minutes per side, or until desired degree of doneness. Spread Sesame Mayonnaise evenly over the toasted buns. Top each with a lettuce leaf, tomato slice, and salmon patty. Cover with the tops of the buns and ENJOY!
Sesame Mayonnaise
1 cup of mayo
2 cloves of garlic, minced
1 t. soy sauce
½ t. sesame oil
In a small bowl combine all of the ingredients. Cover and chill.
Tuesday
Grilled Marinated Pork Chops
Steamed rice (Make extra for Thursday night’s dinner)
Stir fry Broccoli
Pork Marinade
½ c. Terriyaki
½ c. Soy Sauce
3 T. Brown Sugar
2 Green Onions, finely chopped
1 T. Sesame Seeds
½ t. Ginger
¼ t. Pepper
½ t. Minced Garlic
1 T. Canola Oil
6-8 boneless pork chops – we are using this many because we want leftovers!
Mix all ingredients. Reserve ¼ cup of the marinade and pour the rest over pork chops in a zip-lock bag. Marinate anywhere from ½ hour to all day. Place the chops on the grill. You want to grill them about 4 minutes per side or until done depending on how thick they are.
*** Leftovers will be used again in Thursday’s dinner!***
Stir Fried Broccoli
One head of broccoli cut into florets or 3 – 4 cups of frozen broccoli florets
2 T. of Canola Oil
2 cloves of garlic minced
½ t. of red pepper flakes (optional)
1 T. of soy sauce
Sesame oil
Chop broccoli into florets. Place broccoli in microwave safe covered dish with 2 T. of water and microwave on HIGH for 2 minutes. This will steam it. Put oil and garlic in a skillet and heat. Once oil is hot, add chopped broccoli and stir frequently for 5 minutes. Add red pepper flakes and soy sauce. Cook and stir for an additional 3 minutes. Prior to serving, drizzle broccoli with a little sesame oil.
Wednesday
Grilled Chicken Sandwiches
Cole Slaw
Grilled Chicken Sandwiches
4 boneless, skinless chicken breasts
1 cup of Wishbone Italian salad dressing
1 cup of beer – whatever you have on hand preferably your favorite
4 Kaiser rolls
Sliced tomatoes
Mayo
Lettuce
Combine the dressing and the beer in a large zip-lock. Add chicken and marinate for at least 30 minutes. Place the chicken on a hot grill for about 5 minutes per side. Be sure to finish any remaining beer while you are grilling! We do not want to waste! =)
Let the chicken rest before serving. Place a chicken breast on a roll and top with lettuce tomato and mayo!
*** The key to this recipe is equal parts of the dressing and beer. Adjust according to how many you will be serving.
Tangy Cole Slaw (adapted from Cooking Light and our FAVORITE!)
1 pkg. of slaw mix
1/4 cup rice wine vinegar
2 tablespoons sugar
2 tablespoons whole-grain mustard
2 tablespoons mayonnaise
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
Combine vinegar, sugar, mustard, mayonnaise, salt, black pepper, and red pepper in a small bowl; stir well with a whisk. Add the mustard mixture to cabbage mixture, and toss well to coat. Cover and chill for 20 minutes. Stir before serving.
I love that this ONLY has 2 T. of mayo!!!! Use reduced fat for an even healthier version!
Thursday
Pork-Fried Rice
Fortune cookies
Pork-Fried Rice
Leftover rice (at least 2-3 cups – cold)
Leftover pork – chopped
1 box of frozen peas and carrots – combo
1 small onion, diced
2 eggs, beaten
3 T. Canola oil
¼ cup of soy sauce, more depending on your taste
Sesame oil, to taste
In a large skillet or wok, heat the oil and sauté the onion until soft. Add the peas and carrots and pork. Sauté until heated through. Push the meat and veggies to the side and scramble the eggs in the skillet or wok. Combine the veggies, pork and egg, Add the cold rice and soy sauce. Stir to combine. Add additional oil if necessary – you want the rice to crisp a little but you do not want it loaded down with oil. Once the rice is heated through, drizzle with sesame oil and more soy sauce to taste.
My kids LOVE this!!! Try to find fortune cookies at your market.
Friday
“Hoagie Night”
Italian Sausage Hoagies
Chips
Grapes
Italian Sausage Hoagies
5 pieces of Italian Sausage, sweet or hot
1 large onion, sliced
1 green pepper, sliced
1 jar of pasta sauce
10 slices of provolone cheese
1 pkg. of sausage rolls
In a large skillet, brown the sausage on all sides. Remove the sausage and place in a crock-pot. Add the onion, green pepper and pasta sauce. Cook on low for 6 hours.
Take a sausage roll and layer two slices of cheese on the inside of each roll. Place under the broiler until the cheese melts and the roll is slightly browned. Top with a piece of sausage and peppers and onions. Enjoy!!!
***Kid Tip*** - we use sweet or mild sausage for our kids’ taste buds but use a spicy pasta sauce to satisfy our need for some heat! I use very little sauce for the kids’ hoagies and lots for us!
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
Red bell pepper
Yellow bell pepper
Green bell pepper (or you could use the leftover red and yellow to add to the sausage)
Garlic
Lemon
Lettuce for sandwiches
Tomato
Green onions
Ginger
Broccoli
Pkg. of slaw mix
Small onion and large onion – GE special on Vidalia
Grapes
Deli
4 Kaiser Rolls
8 sandwich buns – could use Kaiser as well
Sausage rolls – GE special
Spices/Oils/Vinegars/Condiments
Cooking spray
Mayo – GE special on Kraft
Brown Sugar
Sesame seeds
Canola oil
Red pepper flakes
Italian dressing – preferably Wishbone – GE special on Ken’s (look for coupons)
Rice wine vinegar
Whole-grain mustard
Ground red pepper
Canned Goods/Ethnic Foods/Dry Goods
Panko Bread Crumbs
Soy sauce
Sesame oil
Teriyaki
Rice – white or brown
Fortune cookies
Jar of pasta sauce or 3 cups of your homemade – GE special on Prego and Rizzo’s
Seafood/Meat Case/Butcher
Salmon – 2 lbs. (Or premade gourmet burgers) both GE special
8 boneless pork chops – GE special BOGO
4 boneless, skinless chicken breasts – GE special
Italian sausage links – hot or sweet – GE special
Frozen Foods
Box of carrots and peas – combo
Dairy
Eggs
Slices of provolone cheese
Bread
Misc.
Beer
Chips
Happy Father’s Day to all of the amazing dads out there! I hope you enjoy the day!
We are kicking things off this week with another “un-burger.” Miss Paula Deen has a recipe for Salmon Burgers that is amazing!!! And isn’t it a good thing that Giant Eagle has salmon on special! If you don’t think you have the time to whip these up (although the recipe is about 15 minutes prep time and 10 minutes cooking time) Giant Eagle is also running a special on their premade Gourmet Salmon Burgers which receive rave reviews from many followers. Both the Salmon fillets and the premade burgers are $8.99/lb.
Then we are grilling up pork chops that will be marinated in my somewhat-famous Pork Marinade. You know the one where we usually marinate pork tenderloins but for whatever reason pork tenderloins have NOT been on special in a LONG time … so we are going to use chops instead. Hint Hint – we would like to see some of those tenderloins on special!!! ;-) Then we will close the week with a no fuss slow cooker recipe for Italian Sausage Hoagies. A simple tasty way to begin the weekend!!!
Freezer Tip – we are using ginger this week. When you buy the root (found in the produce section) peel and grate whatever you need. Place the remaining root in a freezer bag and store in the freezer for a couple of months. Fresh ginger is AMAZING!
Don’t forget - 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.
ALWAYS check your coupons!!! Not only the ones we receive in our newspapers and mid-week mailers but also online! Check out www.coupons.com
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!
Monday
Salmon Burgers
Tossed Salad
Salmon Burgers – adapted from Paula Deen
½ cup of red bell pepper, diced
½ cup of yellow bell pepper, diced
¾ cup of Panko (Japanese Bread Crumbs)
2 cloves of garlic, minced
2 lbs. of salmon fillets, skinned and finely chopped
1 large egg, beaten
1 T. soy sauce
1 t. lemon juice
½ t. salt
Cooking spray
8 buttered and toasted sandwich buns
8 lettuce leaves
8 slices of tomato
Combine the peppers, panko, garlic, and salmon. In a small bowl, combine the egg, soy sauce, lemon juice, and salt: add to the salmon mixture, tossing gently to combine. Form into 8 patties.
Lightly coat a grill pan or skillet with cooking spray. Heat over medium-high heat until hot. Grill or cook patties, 5 minutes per side, or until desired degree of doneness. Spread Sesame Mayonnaise evenly over the toasted buns. Top each with a lettuce leaf, tomato slice, and salmon patty. Cover with the tops of the buns and ENJOY!
Sesame Mayonnaise
1 cup of mayo
2 cloves of garlic, minced
1 t. soy sauce
½ t. sesame oil
In a small bowl combine all of the ingredients. Cover and chill.
Tuesday
Grilled Marinated Pork Chops
Steamed rice (Make extra for Thursday night’s dinner)
Stir fry Broccoli
Pork Marinade
½ c. Terriyaki
½ c. Soy Sauce
3 T. Brown Sugar
2 Green Onions, finely chopped
1 T. Sesame Seeds
½ t. Ginger
¼ t. Pepper
½ t. Minced Garlic
1 T. Canola Oil
6-8 boneless pork chops – we are using this many because we want leftovers!
Mix all ingredients. Reserve ¼ cup of the marinade and pour the rest over pork chops in a zip-lock bag. Marinate anywhere from ½ hour to all day. Place the chops on the grill. You want to grill them about 4 minutes per side or until done depending on how thick they are.
*** Leftovers will be used again in Thursday’s dinner!***
Stir Fried Broccoli
One head of broccoli cut into florets or 3 – 4 cups of frozen broccoli florets
2 T. of Canola Oil
2 cloves of garlic minced
½ t. of red pepper flakes (optional)
1 T. of soy sauce
Sesame oil
Chop broccoli into florets. Place broccoli in microwave safe covered dish with 2 T. of water and microwave on HIGH for 2 minutes. This will steam it. Put oil and garlic in a skillet and heat. Once oil is hot, add chopped broccoli and stir frequently for 5 minutes. Add red pepper flakes and soy sauce. Cook and stir for an additional 3 minutes. Prior to serving, drizzle broccoli with a little sesame oil.
Wednesday
Grilled Chicken Sandwiches
Cole Slaw
Grilled Chicken Sandwiches
4 boneless, skinless chicken breasts
1 cup of Wishbone Italian salad dressing
1 cup of beer – whatever you have on hand preferably your favorite
4 Kaiser rolls
Sliced tomatoes
Mayo
Lettuce
Combine the dressing and the beer in a large zip-lock. Add chicken and marinate for at least 30 minutes. Place the chicken on a hot grill for about 5 minutes per side. Be sure to finish any remaining beer while you are grilling! We do not want to waste! =)
Let the chicken rest before serving. Place a chicken breast on a roll and top with lettuce tomato and mayo!
*** The key to this recipe is equal parts of the dressing and beer. Adjust according to how many you will be serving.
Tangy Cole Slaw (adapted from Cooking Light and our FAVORITE!)
1 pkg. of slaw mix
1/4 cup rice wine vinegar
2 tablespoons sugar
2 tablespoons whole-grain mustard
2 tablespoons mayonnaise
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
Combine vinegar, sugar, mustard, mayonnaise, salt, black pepper, and red pepper in a small bowl; stir well with a whisk. Add the mustard mixture to cabbage mixture, and toss well to coat. Cover and chill for 20 minutes. Stir before serving.
I love that this ONLY has 2 T. of mayo!!!! Use reduced fat for an even healthier version!
Thursday
Pork-Fried Rice
Fortune cookies
Pork-Fried Rice
Leftover rice (at least 2-3 cups – cold)
Leftover pork – chopped
1 box of frozen peas and carrots – combo
1 small onion, diced
2 eggs, beaten
3 T. Canola oil
¼ cup of soy sauce, more depending on your taste
Sesame oil, to taste
In a large skillet or wok, heat the oil and sauté the onion until soft. Add the peas and carrots and pork. Sauté until heated through. Push the meat and veggies to the side and scramble the eggs in the skillet or wok. Combine the veggies, pork and egg, Add the cold rice and soy sauce. Stir to combine. Add additional oil if necessary – you want the rice to crisp a little but you do not want it loaded down with oil. Once the rice is heated through, drizzle with sesame oil and more soy sauce to taste.
My kids LOVE this!!! Try to find fortune cookies at your market.
Friday
“Hoagie Night”
Italian Sausage Hoagies
Chips
Grapes
Italian Sausage Hoagies
5 pieces of Italian Sausage, sweet or hot
1 large onion, sliced
1 green pepper, sliced
1 jar of pasta sauce
10 slices of provolone cheese
1 pkg. of sausage rolls
In a large skillet, brown the sausage on all sides. Remove the sausage and place in a crock-pot. Add the onion, green pepper and pasta sauce. Cook on low for 6 hours.
Take a sausage roll and layer two slices of cheese on the inside of each roll. Place under the broiler until the cheese melts and the roll is slightly browned. Top with a piece of sausage and peppers and onions. Enjoy!!!
***Kid Tip*** - we use sweet or mild sausage for our kids’ taste buds but use a spicy pasta sauce to satisfy our need for some heat! I use very little sauce for the kids’ hoagies and lots for us!
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
Red bell pepper
Yellow bell pepper
Green bell pepper (or you could use the leftover red and yellow to add to the sausage)
Garlic
Lemon
Lettuce for sandwiches
Tomato
Green onions
Ginger
Broccoli
Pkg. of slaw mix
Small onion and large onion – GE special on Vidalia
Grapes
Deli
4 Kaiser Rolls
8 sandwich buns – could use Kaiser as well
Sausage rolls – GE special
Spices/Oils/Vinegars/Condiments
Cooking spray
Mayo – GE special on Kraft
Brown Sugar
Sesame seeds
Canola oil
Red pepper flakes
Italian dressing – preferably Wishbone – GE special on Ken’s (look for coupons)
Rice wine vinegar
Whole-grain mustard
Ground red pepper
Canned Goods/Ethnic Foods/Dry Goods
Panko Bread Crumbs
Soy sauce
Sesame oil
Teriyaki
Rice – white or brown
Fortune cookies
Jar of pasta sauce or 3 cups of your homemade – GE special on Prego and Rizzo’s
Seafood/Meat Case/Butcher
Salmon – 2 lbs. (Or premade gourmet burgers) both GE special
8 boneless pork chops – GE special BOGO
4 boneless, skinless chicken breasts – GE special
Italian sausage links – hot or sweet – GE special
Frozen Foods
Box of carrots and peas – combo
Dairy
Eggs
Slices of provolone cheese
Bread
Misc.
Beer
Chips
Sunday, June 13, 2010
Weekly menu for the week of June 14
Hey everyone! Welcome to my weekly menu!
It is officially summer in my house!!! Kids are finished with school and we have already hit the pool! Now if I could get them to sleep in a little bit … a mom can hope right?
In our CSA pick-up this week were garlic scapes. They are the long curly green stems that are actually the top of the garlic bulb. So what do you do with them? A lot of people like to make pesto with them. Here is a recipe: http://www.doriegreenspan.com/2009/06/i-seem-to-be-on.html We tried this. Although it was delicious, it was way too strong for us to serve over pasta! Rather than serving over pasta, I put a spoonful into each cube of an ice cube tray, put a little oil on top and then put the whole thing in the freezer! Each cube is about 1 Tablespoon so you can pop out whatever you need for future recipes. I plan on adding the pesto to mayo for sandwiches this summer! I will pop out all of the cubes and transfer them to a zip-lock bag for easier storage … and because I only have one tray. I also did this with chipotle chilies. A few weeks ago we had recipes that called for the chilies. You buy a 7 oz. can but each recipe only called for a tablespoon here or one chili minced there. A little chipotle goes a long way don’t you think? Freeze the leftovers in cubes!!! It worked perfect! Want to add zing to your burger or chicken sandwich this summer? Mix one of the chipotle cubes with mayo and WOW!!! You just took your sandwich to a whole new level!
This week’s menu has a definite Mediterranean feel to it. The Greek Pita Pockets are amazing!!! My kids like to call them Greek Tacos and in fact like them better than regular tacos. Let me know what your kids think! And the Balsamic Grilled chicken is a HUGE fan favorite. Be sure to make extra – we will reinvent it later in the week and you could also slice up the leftovers and add to a salad for a healthy lunch to take to work or poolside.
We have an “Un-burger” recipe this week – The Blue Cheese Buffalo Chicken Burger. One of my faithful readers passed this one on. It was featured in the Pittsburgh Post-Gazette and she said her family LOVED them. The recipe will make about 7 big burgers so adjust accordingly.
Don’t forget - you can now follow the menu on Facebook and Twitter!!! Go to Kristen Kill Reisinger’s Menus That Save on Facebook and click like!!! http://www.facebook.com/#!/pages/Pittsburgh-PA/Menus-That-Save-by-Kristen-Kill-Reisinger/106417509405020?ref=sgm&ajaxpipe=1&__a=11 You will receive updates and pics throughout the week. Also follow the menu on Twitter - @menusthatsave. http://www.twitter.com/
ALWAYS check your coupons!!! Not only the ones we receive in our newspapers and mid-week mailers but also online! Check out http://www.coupons.com/
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!
Monday
Broiled Tilapia Parmesan
Steamed Broccoli
Rice
Broiled Tilapia – adapted from AllRecipes.com
½ cup of parmesan cheese
¼ cup of butter softened
3 T. mayo
Juice of one lemon
¼ t. of basil
¼ t. pepper
1/8 t. onion powder
1/8 t. celery salt
Old Bay Seasoning
2 lbs. of tilapia fillets
Preheat your oven's broiler. Line pan with aluminum foil = Easy Cleanup! And spray the foil with cooking spray.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Season both sides of each fillet with Old Bay Seasoning. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to overcook the fish.
Tuesday
Balsamic Grilled Chicken
Roasted Potatoes
Tossed Salad
Balsamic Grilled Chicken – Double this recipe!!! We need leftovers later in the week!
¼ cup of olive oil
1/3 cup of balsamic vinegar
¼ cup of soy sauce
1 T. of Worcestershire Sauce
2-3 cloves of garlic, minced
Salt and Pepper to taste
4 boneless, skinless chicken breasts
Combine all ingredients together with a whisk and pour over chicken. Marinate for 1 to 8 hours. And then place chicken on a hot grill for about 5 minutes per side – depending on the size of each breast.
*** Time and money saving tip *** This chicken is soooo versatile that you may want to grill extra pieces of chicken and use the leftovers for lunches during the week. Slice the leftover chicken and top a salad with it or wrap it up in a tortilla for a quick healthy lunch!
This marinade also works on pork!
Wednesday
Greek Pita Pockets with Yogurt Sauce
Fattoush
Greek Pita Pockets
½ lb. of ground beef
½ lb. of ground lamb
¼ cup of finely chopped onion
1 t. of minced garlic
½ t. of cumin
½ t. oregano
¼ t. of red pepper flakes
1 T. of chopped fresh parsley
Salt and pepper to taste
4 pita pockets, warmed and sliced in half to create a pocket
Brown the beef, lamb, and onion in a large skillet. Drain the grease and add the garlic and the remaining seasonings. Stuff each pocket with the lamb and beef mixture, top with roasted red peppers and yogurt sauce.
Yogurt Sauce
1 cup seedless cucumber, peeled, seeded, and chopped
1 cup plain yogurt
1 t. lemon juice
½ t. garlic, minced
¼ t. of cumin
Dash of red pepper
Pinch of salt
Pinch of pepper
¼ cup chopped fresh mint
Combine all of the ingredients and place in the fridge for at least 1 hour before serving.
Fattoush
2 cups of chopped lettuce (Romaine or Iceberg)
1 cucumber, diced
2 medium tomatoes, chopped
½ cup of fresh parsley leaves, chopped
¼ cup of fresh mint leaves, chopped
½ green pepper, diced
1 bunch of green onions, finely sliced
2 pieces of pita bread, toasted and broken into bite-size pieces
¼ cup of crumbled feta
Dressing:
¼ cup of lemon juice
¼ cup of olive oil
2 cloves of garlic, minced
Pinch of salt and pepper
Mix dressing ingredients together. Put all of the salad ingredients together in a large bowl. Toss with the dressing and serve immediately.
Thursday
Chicken and Onion Sandwiches
Mediterranean Orzo Salad
Chicken and Onion Sandwiches
Leftover Balsamic Chicken, sliced
1 onion, sliced
1 red pepper, cut into strips
1 T. olive oil
1 t. balsamic vinegar
1 clove of garlic, minced
Ciabatta Rolls
Sliced Provolone Cheese
Fresh Spinach Leaves
Heat the oil in a large skillet. Add the garlic, onion and red pepper. Sauté until the pepper and onions caramelize. Add the vinegar and keep warm.
Split the ciabatta rolls. Warm the leftover sliced chicken in the micro. Place a slice of cheese on one side and place the sliced chicken on top. Add the onion and pepper mixture and pop under the broiler until
Mediterranean Orzo Salad – Adapted from Cooking Light
1 cup uncooked orzo
2 cups prewashed spinach, chopped
½ cup chopped drained oil-packed sun-dried tomato halves
3 T. chopped red onion
3 T. chopped pitted kalamata olives
½ t. freshly ground black pepper
¼ t. salt
1 (6-ounce) jar marinated artichoke hearts, undrained
¾ cup feta cheese, crumbled and divided
Cook the orzo according to package directions. Drain; rinse with cold water. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.
Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat. Sprinkle each serving with remaining feta cheese.
Friday
Blue Cheese Buffalo Chicken Burger
Carrots and Ranch Dressing
Fresh Fruit
Blue Cheese Buffalo Chicken Burger – “BBQ Makes Everything Better” by Aaron Chronister and Jason Day (Scribner, 2010, $30) as printed in the Pittsburgh Post-Gazette
2 pounds of ground chicken
1 cup of plain bread crumbs
½ cup of crumbled blue cheese
¾ cup of hot sauce, divided (Frank’s is best)
¼ t. garlic powder
2 T. butter, room temperature
Salt and pepper
Hamburger buns
Lettuce
Tomato
Combine the ground chicken, bread crumbs, blue cheese ad ½ cup of the hot sauce in a mixing bowl. (if you can’t find ground chicken or would prefer to take advantage of chicken that is on special, just cut the chicken breasts into chunks and then pulse in a food processor) Refrigerate for at least 1 hour – this helps the bread crumbs absorb the moisture from the meat and hot sauce and bind everything together. Remove from the fridge and form into patties. The number of patties will depend on how big you like your burgers. For some this may be 7 or 8 and for others maybe 4!
Place the patties on a grill over direct medium-high heat for approximately 7-8 minutes per side until the burgers are well done – this is chicken folks – no medium rare burgers here! Baste the burgers with the remaining hot sauce – you may want to skip this step for the little, tender mouths in your house.
Combine the butter and the garlic powder and spread on the buns. Toast the buttered buns face down on the grill for a couple of minutes. Place the burgers on the buns and assemble with the lettuce and tomato.
*** A wonderful condiment to put on top of the burgers would be some homemade ranch dressing!!!
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
2 Lemons
Red potatoes – GE special – do not need to buy both bags
Salad – GE special on bagged salads
Garlic
2 Onions
Fresh parsley
Fresh mint
Cucumber – large seedless – GE special – do not need to buy both
Romaine lettuce
2 tomatoes – 3 if you want slices on the burger
Green pepper
Red pepper
Green onions
Spinach – GE special on bagged spinach
Sun-dried tomatoes
Red onion
Kalamata olives
Fresh fruit – GE special on strawberries, grapes and other fruit
Carrots
Deli
Parmesan cheese
Pita pockets
Feta
Blue cheese
Ciabatta Rolls
Hamburger buns
Spices/Oils/Vinegars/Condiments
Mayo – GE special on GE brand
Basil
Onion powder
Celery salt
Old Bay Seasoning
Olive oil
Balsamic vinegar
Worcestershire Sauce
Cumin
Oregano
Red pepper flakes
Cayenne pepper
Hot sauce – Frank’s
Garlic powder
Ranch dressing
Canned Goods/Ethnic Foods/Dry Goods
Rice
Soy sauce
Orzo
Marinated artichoke hearts (6 oz. jar)
Seafood/Meat Case/Butcher
2 lbs. of Tilapia fillets – GE special
Boneless, skinless chicken breasts – about 4 lbs needed – GE special
½ lb. of ground beef
½ lb. of ground lamb
Frozen Foods
Dairy
Butter
Plain yogurt – GE special on Dannon Greek yogurt
Provolone cheese slices
Bread
Plain bread crumbs
Misc.
It is officially summer in my house!!! Kids are finished with school and we have already hit the pool! Now if I could get them to sleep in a little bit … a mom can hope right?
In our CSA pick-up this week were garlic scapes. They are the long curly green stems that are actually the top of the garlic bulb. So what do you do with them? A lot of people like to make pesto with them. Here is a recipe: http://www.doriegreenspan.com/2009/06/i-seem-to-be-on.html We tried this. Although it was delicious, it was way too strong for us to serve over pasta! Rather than serving over pasta, I put a spoonful into each cube of an ice cube tray, put a little oil on top and then put the whole thing in the freezer! Each cube is about 1 Tablespoon so you can pop out whatever you need for future recipes. I plan on adding the pesto to mayo for sandwiches this summer! I will pop out all of the cubes and transfer them to a zip-lock bag for easier storage … and because I only have one tray. I also did this with chipotle chilies. A few weeks ago we had recipes that called for the chilies. You buy a 7 oz. can but each recipe only called for a tablespoon here or one chili minced there. A little chipotle goes a long way don’t you think? Freeze the leftovers in cubes!!! It worked perfect! Want to add zing to your burger or chicken sandwich this summer? Mix one of the chipotle cubes with mayo and WOW!!! You just took your sandwich to a whole new level!
This week’s menu has a definite Mediterranean feel to it. The Greek Pita Pockets are amazing!!! My kids like to call them Greek Tacos and in fact like them better than regular tacos. Let me know what your kids think! And the Balsamic Grilled chicken is a HUGE fan favorite. Be sure to make extra – we will reinvent it later in the week and you could also slice up the leftovers and add to a salad for a healthy lunch to take to work or poolside.
We have an “Un-burger” recipe this week – The Blue Cheese Buffalo Chicken Burger. One of my faithful readers passed this one on. It was featured in the Pittsburgh Post-Gazette and she said her family LOVED them. The recipe will make about 7 big burgers so adjust accordingly.
Don’t forget - you can now follow the menu on Facebook and Twitter!!! Go to Kristen Kill Reisinger’s Menus That Save on Facebook and click like!!! http://www.facebook.com/#!/pages/Pittsburgh-PA/Menus-That-Save-by-Kristen-Kill-Reisinger/106417509405020?ref=sgm&ajaxpipe=1&__a=11 You will receive updates and pics throughout the week. Also follow the menu on Twitter - @menusthatsave. http://www.twitter.com/
ALWAYS check your coupons!!! Not only the ones we receive in our newspapers and mid-week mailers but also online! Check out http://www.coupons.com/
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!
Monday
Broiled Tilapia Parmesan
Steamed Broccoli
Rice
Broiled Tilapia – adapted from AllRecipes.com
½ cup of parmesan cheese
¼ cup of butter softened
3 T. mayo
Juice of one lemon
¼ t. of basil
¼ t. pepper
1/8 t. onion powder
1/8 t. celery salt
Old Bay Seasoning
2 lbs. of tilapia fillets
Preheat your oven's broiler. Line pan with aluminum foil = Easy Cleanup! And spray the foil with cooking spray.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Season both sides of each fillet with Old Bay Seasoning. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to overcook the fish.
Tuesday
Balsamic Grilled Chicken
Roasted Potatoes
Tossed Salad
Balsamic Grilled Chicken – Double this recipe!!! We need leftovers later in the week!
¼ cup of olive oil
1/3 cup of balsamic vinegar
¼ cup of soy sauce
1 T. of Worcestershire Sauce
2-3 cloves of garlic, minced
Salt and Pepper to taste
4 boneless, skinless chicken breasts
Combine all ingredients together with a whisk and pour over chicken. Marinate for 1 to 8 hours. And then place chicken on a hot grill for about 5 minutes per side – depending on the size of each breast.
*** Time and money saving tip *** This chicken is soooo versatile that you may want to grill extra pieces of chicken and use the leftovers for lunches during the week. Slice the leftover chicken and top a salad with it or wrap it up in a tortilla for a quick healthy lunch!
This marinade also works on pork!
Wednesday
Greek Pita Pockets with Yogurt Sauce
Fattoush
Greek Pita Pockets
½ lb. of ground beef
½ lb. of ground lamb
¼ cup of finely chopped onion
1 t. of minced garlic
½ t. of cumin
½ t. oregano
¼ t. of red pepper flakes
1 T. of chopped fresh parsley
Salt and pepper to taste
4 pita pockets, warmed and sliced in half to create a pocket
Brown the beef, lamb, and onion in a large skillet. Drain the grease and add the garlic and the remaining seasonings. Stuff each pocket with the lamb and beef mixture, top with roasted red peppers and yogurt sauce.
Yogurt Sauce
1 cup seedless cucumber, peeled, seeded, and chopped
1 cup plain yogurt
1 t. lemon juice
½ t. garlic, minced
¼ t. of cumin
Dash of red pepper
Pinch of salt
Pinch of pepper
¼ cup chopped fresh mint
Combine all of the ingredients and place in the fridge for at least 1 hour before serving.
Fattoush
2 cups of chopped lettuce (Romaine or Iceberg)
1 cucumber, diced
2 medium tomatoes, chopped
½ cup of fresh parsley leaves, chopped
¼ cup of fresh mint leaves, chopped
½ green pepper, diced
1 bunch of green onions, finely sliced
2 pieces of pita bread, toasted and broken into bite-size pieces
¼ cup of crumbled feta
Dressing:
¼ cup of lemon juice
¼ cup of olive oil
2 cloves of garlic, minced
Pinch of salt and pepper
Mix dressing ingredients together. Put all of the salad ingredients together in a large bowl. Toss with the dressing and serve immediately.
Thursday
Chicken and Onion Sandwiches
Mediterranean Orzo Salad
Chicken and Onion Sandwiches
Leftover Balsamic Chicken, sliced
1 onion, sliced
1 red pepper, cut into strips
1 T. olive oil
1 t. balsamic vinegar
1 clove of garlic, minced
Ciabatta Rolls
Sliced Provolone Cheese
Fresh Spinach Leaves
Heat the oil in a large skillet. Add the garlic, onion and red pepper. Sauté until the pepper and onions caramelize. Add the vinegar and keep warm.
Split the ciabatta rolls. Warm the leftover sliced chicken in the micro. Place a slice of cheese on one side and place the sliced chicken on top. Add the onion and pepper mixture and pop under the broiler until
Mediterranean Orzo Salad – Adapted from Cooking Light
1 cup uncooked orzo
2 cups prewashed spinach, chopped
½ cup chopped drained oil-packed sun-dried tomato halves
3 T. chopped red onion
3 T. chopped pitted kalamata olives
½ t. freshly ground black pepper
¼ t. salt
1 (6-ounce) jar marinated artichoke hearts, undrained
¾ cup feta cheese, crumbled and divided
Cook the orzo according to package directions. Drain; rinse with cold water. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.
Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat. Sprinkle each serving with remaining feta cheese.
Friday
Blue Cheese Buffalo Chicken Burger
Carrots and Ranch Dressing
Fresh Fruit
Blue Cheese Buffalo Chicken Burger – “BBQ Makes Everything Better” by Aaron Chronister and Jason Day (Scribner, 2010, $30) as printed in the Pittsburgh Post-Gazette
2 pounds of ground chicken
1 cup of plain bread crumbs
½ cup of crumbled blue cheese
¾ cup of hot sauce, divided (Frank’s is best)
¼ t. garlic powder
2 T. butter, room temperature
Salt and pepper
Hamburger buns
Lettuce
Tomato
Combine the ground chicken, bread crumbs, blue cheese ad ½ cup of the hot sauce in a mixing bowl. (if you can’t find ground chicken or would prefer to take advantage of chicken that is on special, just cut the chicken breasts into chunks and then pulse in a food processor) Refrigerate for at least 1 hour – this helps the bread crumbs absorb the moisture from the meat and hot sauce and bind everything together. Remove from the fridge and form into patties. The number of patties will depend on how big you like your burgers. For some this may be 7 or 8 and for others maybe 4!
Place the patties on a grill over direct medium-high heat for approximately 7-8 minutes per side until the burgers are well done – this is chicken folks – no medium rare burgers here! Baste the burgers with the remaining hot sauce – you may want to skip this step for the little, tender mouths in your house.
Combine the butter and the garlic powder and spread on the buns. Toast the buttered buns face down on the grill for a couple of minutes. Place the burgers on the buns and assemble with the lettuce and tomato.
*** A wonderful condiment to put on top of the burgers would be some homemade ranch dressing!!!
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
2 Lemons
Red potatoes – GE special – do not need to buy both bags
Salad – GE special on bagged salads
Garlic
2 Onions
Fresh parsley
Fresh mint
Cucumber – large seedless – GE special – do not need to buy both
Romaine lettuce
2 tomatoes – 3 if you want slices on the burger
Green pepper
Red pepper
Green onions
Spinach – GE special on bagged spinach
Sun-dried tomatoes
Red onion
Kalamata olives
Fresh fruit – GE special on strawberries, grapes and other fruit
Carrots
Deli
Parmesan cheese
Pita pockets
Feta
Blue cheese
Ciabatta Rolls
Hamburger buns
Spices/Oils/Vinegars/Condiments
Mayo – GE special on GE brand
Basil
Onion powder
Celery salt
Old Bay Seasoning
Olive oil
Balsamic vinegar
Worcestershire Sauce
Cumin
Oregano
Red pepper flakes
Cayenne pepper
Hot sauce – Frank’s
Garlic powder
Ranch dressing
Canned Goods/Ethnic Foods/Dry Goods
Rice
Soy sauce
Orzo
Marinated artichoke hearts (6 oz. jar)
Seafood/Meat Case/Butcher
2 lbs. of Tilapia fillets – GE special
Boneless, skinless chicken breasts – about 4 lbs needed – GE special
½ lb. of ground beef
½ lb. of ground lamb
Frozen Foods
Dairy
Butter
Plain yogurt – GE special on Dannon Greek yogurt
Provolone cheese slices
Bread
Plain bread crumbs
Misc.
Tuesday, June 8, 2010
Live Solid Hall of Fame
Hey everyone!!!
Exciting news ... Menus That Save will be featured on the Live Solid Hall of Fame. According to their philosophy, "Live Solid is based on the belief that when your priorities are straight and your finances are in order, life is freer and more gratifying. While we all may be living for something different, together we can all Live Solid." I LOVE this!!!!
Visit their website at http://www.livesolid.com/ and register to become part of a network of resources that will help us all live better, healthier and more solid lives.
Follow Live Solid on Facebook and click "LIKE" at http://www.facebook.com/profile.php?id=833213253#!/LiveSolid and on Twitter at http://twitter.com/livesolid
We all are trying to put our priorities in place: our health and well-being, our families and our finances. Whatever our priorities are, we can all strive to live more solid!
Thank you for being part of this!
Exciting news ... Menus That Save will be featured on the Live Solid Hall of Fame. According to their philosophy, "Live Solid is based on the belief that when your priorities are straight and your finances are in order, life is freer and more gratifying. While we all may be living for something different, together we can all Live Solid." I LOVE this!!!!
Visit their website at http://www.livesolid.com/ and register to become part of a network of resources that will help us all live better, healthier and more solid lives.
Follow Live Solid on Facebook and click "LIKE" at http://www.facebook.com/profile.php?id=833213253#!/LiveSolid and on Twitter at http://twitter.com/livesolid
We all are trying to put our priorities in place: our health and well-being, our families and our finances. Whatever our priorities are, we can all strive to live more solid!
Thank you for being part of this!
Monday, June 7, 2010
Weekly menu for the week of June 7
Hey everyone! Welcome to my weekly menu!
WOW – we have great recipes this week taking advantage of local specials and fresh seasonal produce. Speaking of fresh seasonal produce, we picked up our first share of our CSA last week. LOTS of spinach and spring onions!!! Use spring onions as you would any other onion. They are a “young” onion and have a very mild flavor. They are perfect for sandwiches or salads. If you would like to freeze the onions, simply chop them up and place in a freezer bag or container. Frozen onions are perfect to add to soup or stir-fry.
What are your favorite grilling recipes? Please pass them my way. I am always looking to try something new! I know for many of you summer has already begun and I hope you are enjoying it. This is our last week of school!!! Not sure who is more excited – the kids or mom!
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.
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!
Monday
Spinach, Tomato and Gorgonzola Pasta
Tossed Salad
Fresh Raspberries
Spinach, Tomato and Gorgonzola Pasta – Adapted from Cooking Light
8 oz. Penne pasta, uncooked
1 t. of olive oil
2 cups of grape tomatoes, halved
1/2 t. salt
¼ t. of pepper
¼ t. crushed red pepper
1 t. minced garlic
2/3 cup of ½ and ½
½ cup of crumbled gorgonzola cheese
3 cups of fresh spinach, chopped
Cook pasta according to the package’s directions.
Meanwhile, heat the oil in a non-stick skillet. Add the garlic, red pepper flakes and tomatoes. Season with salt and pepper and sauté for about 2 minutes. Slowly stir in the ½ and ½ and the gorgonzola cheese. Stir until creamy – about 2 minutes. Then add the drained, cooked pasta and the fresh spinach. Toss gently until the spinach wilts.
Tuesday
Grilled T-Bone Steaks
Sautéed Mushrooms
Baked Potatoes
Creamed Spinach
Grilled T-Bone Steaks
4- 6 T-Bone steaks
¾ cup of The Colony Sauce – can find in Pittsburgh regional supermarkets
1 T. of fresh, minced garlic
Combine the Colony Sauce and garlic in a large zip-lock bag. Add the steaks to the bag and marinate at least 8 hours – overnight preferred.
Remove the steaks from the marinade and place on a hot grill – medium-high heat. Discard the marinade. Grill steaks about 5-8 minutes per side – depends on how you like to eat your steaks and how thick they are. Be sure to let them rest before serving.
VARIATION – If you cannot find The Colony Sauce at your GE, combine 1 t. of garlic powder, ½ t. of kosher salt, and ¼ t. of pepper and sprinkle on both sides of the steak prior to grilling.
Sautéed Mushrooms
1 – 8 oz. pkg. of fresh mushrooms, sliced
3 T. of butter
½ t. of garlic powder
Salt and pepper to taste
Melt butter in a large skillet and add mushrooms and seasonings. Cook until the mushrooms are browned. Serve on top of the steaks or on the side if you prefer.
Creamed Spinach
2 lbs. of fresh spinach, chopped
2 T. butter
½ cup of finely chopped onion
1 t. minced garlic
½ t. of salt
½ t. of pepper
Pinch of nutmeg
½ cup of ½ and ½
Melt the butter in a large skillet. Add the onion and garlic and sauté for about 2 minutes. Add the chopped spinach and season with salt, pepper and nutmeg. Sauté until just wilted. Add the ½ and ½ and cook until it reduces. Serve immediately. This could be prepared while the steaks are resting!
Wednesday
Grilled Kielbasa with Peppers
Pasta Salad
Grilled Kielbasa with Peppers (GE recipe – could use ANY combo of peppers)
1 yellow pepper, diced
1 red pepper, diced
1 green pepper, diced
1 medium – large onion, diced
1 T. of canola oil
2 lb. of kielbasa cut into 4 pieces and then slice each piece in half
½ cup of Ken’s Steak House Three Cheese Salad dressing or Northern Italian dressing
Salt and pepper to taste
Place kielbasa on a hot grill. Grill for about 5 minutes per side or until desired doneness. Meanwhile, heat oil in a large skillet and sauté peppers and onions until translucent. Add the dressing and season with salt and pepper and cook for 5 minutes. To serve, top the grilled kielbasa with the sautéed peppers and onions.
Pasta Salad
1 lb. of pasta – Rotini or bow tie
1 head of broccoli cut up into florets
1 cup of carrot slices
½ Red onion, diced
1 cup of grape tomatoes – whole or cut in half
Leftover bottle of Italian dressing used for the peppers above
Cook pasta according to its directions. Rinse under cold water until the pasta has chilled. Combine the rest of the ingredients in a large bowl. This could be done early in the day. Just be sure to toss and combine all of the ingredients prior to serving.
Thursday
Steak Salad with Ranch Dressing
Garlic toast
Steak Salad with Ranch Dressing
Leftover steak, sliced
1 bag of pre-washed salad, romaine blend or classic iceberg mix (looking for crunch)
1 pt. of grape tomatoes
1 small cucumber, halved and sliced
½ red onion, sliced thin
3 hard boiled eggs, chopped
¼ cup of crumbled gorgonzola or blue cheese
½ cup of your favorite Ranch Dressing
Warm the leftover slices of steak in a skillet or a microwave if you must but that may change the texture of the meat. Meanwhile, rub the cut sides of the garlic halves over the toasted bread slices. Cut each slice into croutons. Combine the croutons, lettuce, tomatoes, cucumber and onion in a large bowl. Add the dressing and gently toss to coat. Divide the salad among 4 plates and top with slices of steak and crumbled egg.
Friday
Pizza Bread Rollups
Carrot Sticks
Strawberries with whipped cream
Pizza Bread Rollups (adapted from Southern Living and one of our favorites!!!)
1 can of refrigerated pizza crust dough
1 large egg slightly beaten
1 cup shredded mozzarella cheese
½ cup of sliced pepperoni – have any leftover pepperoni from last week? I do!
1 t. of dried Italian seasoning
¾ cup of pizza sauce
Preheat oven to 375˚. Unroll dough onto lightly greased jelly-roll pan and pat or roll to ¼ inch thickness. Brush lightly with egg. Sprinkle with cheese and pepperoni. Roll up, jelly-roll fashion, pinching ends and seams to seal. Curl dough into a circle (think really large doughnut), pinching ends together to seal. Brush with egg and sprinkle with Italian seasoning.
Bake for 30-35 minutes or until golden. Cut into 2 inch thick slices and serve with pizza sauce.
This is a great recipe for the kids to get involved. My kids love to paint on the egg and sprinkle the cheese.
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 salads
Raspberries – GE special
Grape tomatoes – need 4 cups – GE special
Garlic
Spinach – LOTS – about 4 bags depending on your little Popeyes
Potatoes
Fresh mushrooms – GE special
2 Onions
Bell peppers – yellow, red, green need 3 – any combo
Head of broccoli
Carrots
Red onion
Romaine lettuce
Cucumber – GE special
Strawberries – GE special
Deli
Gorgonzola cheese
Bread for garlic toast
Pepperoni – GE special
Spices/Oils/Vinegars/Condiments
Olive oil
Canola oil
Red pepper flakes
The Colony sauce
Garlic powder
Nutmeg
Ken’s Steak House Northern Italian dressing or Three Cheese Salad Dressing – GE special
Ranch dressing – I prefer Hidden Valley packets – GE special on Ken’s or GE brand
Italian seasoning
Canned Goods/Ethnic Foods/Dry Goods
Penne Pasta – GE special on Barilla
Rotini or Bow-Tie pasta – GE special on Barilla
Pizza sauce – GE special on Del Grosso pizza sauce
Seafood/Meat Case/Butcher
4-6 T-bone steaks – GE special
2 lbs. Kielbasa – BOGO Eckrich or Hillshire Farm coupon from Wednesday
Frozen Foods
Dairy
Half-and-half
Butter
Eggs
Can of refrigerated pizza crust dough
Shredded mozzarella cheese – GE special on Kraft
Whipped cream
Bread
Misc.
WOW – we have great recipes this week taking advantage of local specials and fresh seasonal produce. Speaking of fresh seasonal produce, we picked up our first share of our CSA last week. LOTS of spinach and spring onions!!! Use spring onions as you would any other onion. They are a “young” onion and have a very mild flavor. They are perfect for sandwiches or salads. If you would like to freeze the onions, simply chop them up and place in a freezer bag or container. Frozen onions are perfect to add to soup or stir-fry.
What are your favorite grilling recipes? Please pass them my way. I am always looking to try something new! I know for many of you summer has already begun and I hope you are enjoying it. This is our last week of school!!! Not sure who is more excited – the kids or mom!
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.
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!
Monday
Spinach, Tomato and Gorgonzola Pasta
Tossed Salad
Fresh Raspberries
Spinach, Tomato and Gorgonzola Pasta – Adapted from Cooking Light
8 oz. Penne pasta, uncooked
1 t. of olive oil
2 cups of grape tomatoes, halved
1/2 t. salt
¼ t. of pepper
¼ t. crushed red pepper
1 t. minced garlic
2/3 cup of ½ and ½
½ cup of crumbled gorgonzola cheese
3 cups of fresh spinach, chopped
Cook pasta according to the package’s directions.
Meanwhile, heat the oil in a non-stick skillet. Add the garlic, red pepper flakes and tomatoes. Season with salt and pepper and sauté for about 2 minutes. Slowly stir in the ½ and ½ and the gorgonzola cheese. Stir until creamy – about 2 minutes. Then add the drained, cooked pasta and the fresh spinach. Toss gently until the spinach wilts.
Tuesday
Grilled T-Bone Steaks
Sautéed Mushrooms
Baked Potatoes
Creamed Spinach
Grilled T-Bone Steaks
4- 6 T-Bone steaks
¾ cup of The Colony Sauce – can find in Pittsburgh regional supermarkets
1 T. of fresh, minced garlic
Combine the Colony Sauce and garlic in a large zip-lock bag. Add the steaks to the bag and marinate at least 8 hours – overnight preferred.
Remove the steaks from the marinade and place on a hot grill – medium-high heat. Discard the marinade. Grill steaks about 5-8 minutes per side – depends on how you like to eat your steaks and how thick they are. Be sure to let them rest before serving.
VARIATION – If you cannot find The Colony Sauce at your GE, combine 1 t. of garlic powder, ½ t. of kosher salt, and ¼ t. of pepper and sprinkle on both sides of the steak prior to grilling.
Sautéed Mushrooms
1 – 8 oz. pkg. of fresh mushrooms, sliced
3 T. of butter
½ t. of garlic powder
Salt and pepper to taste
Melt butter in a large skillet and add mushrooms and seasonings. Cook until the mushrooms are browned. Serve on top of the steaks or on the side if you prefer.
Creamed Spinach
2 lbs. of fresh spinach, chopped
2 T. butter
½ cup of finely chopped onion
1 t. minced garlic
½ t. of salt
½ t. of pepper
Pinch of nutmeg
½ cup of ½ and ½
Melt the butter in a large skillet. Add the onion and garlic and sauté for about 2 minutes. Add the chopped spinach and season with salt, pepper and nutmeg. Sauté until just wilted. Add the ½ and ½ and cook until it reduces. Serve immediately. This could be prepared while the steaks are resting!
Wednesday
Grilled Kielbasa with Peppers
Pasta Salad
Grilled Kielbasa with Peppers (GE recipe – could use ANY combo of peppers)
1 yellow pepper, diced
1 red pepper, diced
1 green pepper, diced
1 medium – large onion, diced
1 T. of canola oil
2 lb. of kielbasa cut into 4 pieces and then slice each piece in half
½ cup of Ken’s Steak House Three Cheese Salad dressing or Northern Italian dressing
Salt and pepper to taste
Place kielbasa on a hot grill. Grill for about 5 minutes per side or until desired doneness. Meanwhile, heat oil in a large skillet and sauté peppers and onions until translucent. Add the dressing and season with salt and pepper and cook for 5 minutes. To serve, top the grilled kielbasa with the sautéed peppers and onions.
Pasta Salad
1 lb. of pasta – Rotini or bow tie
1 head of broccoli cut up into florets
1 cup of carrot slices
½ Red onion, diced
1 cup of grape tomatoes – whole or cut in half
Leftover bottle of Italian dressing used for the peppers above
Cook pasta according to its directions. Rinse under cold water until the pasta has chilled. Combine the rest of the ingredients in a large bowl. This could be done early in the day. Just be sure to toss and combine all of the ingredients prior to serving.
Thursday
Steak Salad with Ranch Dressing
Garlic toast
Steak Salad with Ranch Dressing
Leftover steak, sliced
1 bag of pre-washed salad, romaine blend or classic iceberg mix (looking for crunch)
1 pt. of grape tomatoes
1 small cucumber, halved and sliced
½ red onion, sliced thin
3 hard boiled eggs, chopped
¼ cup of crumbled gorgonzola or blue cheese
½ cup of your favorite Ranch Dressing
Warm the leftover slices of steak in a skillet or a microwave if you must but that may change the texture of the meat. Meanwhile, rub the cut sides of the garlic halves over the toasted bread slices. Cut each slice into croutons. Combine the croutons, lettuce, tomatoes, cucumber and onion in a large bowl. Add the dressing and gently toss to coat. Divide the salad among 4 plates and top with slices of steak and crumbled egg.
Friday
Pizza Bread Rollups
Carrot Sticks
Strawberries with whipped cream
Pizza Bread Rollups (adapted from Southern Living and one of our favorites!!!)
1 can of refrigerated pizza crust dough
1 large egg slightly beaten
1 cup shredded mozzarella cheese
½ cup of sliced pepperoni – have any leftover pepperoni from last week? I do!
1 t. of dried Italian seasoning
¾ cup of pizza sauce
Preheat oven to 375˚. Unroll dough onto lightly greased jelly-roll pan and pat or roll to ¼ inch thickness. Brush lightly with egg. Sprinkle with cheese and pepperoni. Roll up, jelly-roll fashion, pinching ends and seams to seal. Curl dough into a circle (think really large doughnut), pinching ends together to seal. Brush with egg and sprinkle with Italian seasoning.
Bake for 30-35 minutes or until golden. Cut into 2 inch thick slices and serve with pizza sauce.
This is a great recipe for the kids to get involved. My kids love to paint on the egg and sprinkle the cheese.
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 salads
Raspberries – GE special
Grape tomatoes – need 4 cups – GE special
Garlic
Spinach – LOTS – about 4 bags depending on your little Popeyes
Potatoes
Fresh mushrooms – GE special
2 Onions
Bell peppers – yellow, red, green need 3 – any combo
Head of broccoli
Carrots
Red onion
Romaine lettuce
Cucumber – GE special
Strawberries – GE special
Deli
Gorgonzola cheese
Bread for garlic toast
Pepperoni – GE special
Spices/Oils/Vinegars/Condiments
Olive oil
Canola oil
Red pepper flakes
The Colony sauce
Garlic powder
Nutmeg
Ken’s Steak House Northern Italian dressing or Three Cheese Salad Dressing – GE special
Ranch dressing – I prefer Hidden Valley packets – GE special on Ken’s or GE brand
Italian seasoning
Canned Goods/Ethnic Foods/Dry Goods
Penne Pasta – GE special on Barilla
Rotini or Bow-Tie pasta – GE special on Barilla
Pizza sauce – GE special on Del Grosso pizza sauce
Seafood/Meat Case/Butcher
4-6 T-bone steaks – GE special
2 lbs. Kielbasa – BOGO Eckrich or Hillshire Farm coupon from Wednesday
Frozen Foods
Dairy
Half-and-half
Butter
Eggs
Can of refrigerated pizza crust dough
Shredded mozzarella cheese – GE special on Kraft
Whipped cream
Bread
Misc.
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