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.