Hey everyone! Welcome to my weekly menu!
“Zucchini Zucchini” … remember the drinking game from college??? Maybe not – it was the game where you declared yourself a vegetable and had to say your name and then another player’s veggie name but you were not allowed to show your teeth. And if you did … well then drink up! Anyway, this time of year as the zucchini rolls in to my kitchen I am reminded of those carefree days of college. ahhhhh
Fast forward several years and this mom of three gets excited for zucchini for very different reasons! This week we are preparing one of my mother’s recipes from way-back-when! It is the recipe that takes you back to the long days of summer where we would work in our garden weeding and picking and prepping all of the veggies. This is a great recipe to use up a couple of those lovely zucchini and yellow squash. The bonus – your kitchen will smell amazing while it is cooking!!!
If you took advantage of the pork specials from last week you should have a chop or two in your freezer. Pull them out because we will spice them up, throw them on the grill and use up the leftovers in a fabulous BBQ pork salad! Salmon is also on special at Giant Eagle and one of my faithful followers passed a recipe last year that was a big hit. So thanks again to Elizabeth R. for sharing a GREAT one!
The big special to pass on this week is that Giant Eagle has Dollar Days right now!!! Several great items are included in the Dollar Day special. Many are great shelf items that if you have the space you should stock up! Here is the thing about the special – it says 10 for $10. However, you do NOT need to buy all ten to realize the savings. This is a different special than a Buy One Get One free special on meat where you HAVE to buy both. So buy what you can store and use so we do not create a lot of waste.
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
Zucchini Sausage Casserole
Dinner Rolls
Zucchini Sausage Casserole (a recipe from my mom)
1 lb. Italian Sausage bulk or with casings removed – sweet or hot
1 Chopped onion
12 oz. Sliced fresh mushrooms
1 - 14.5 oz. Can stewed tomatoes, Italian style
2-3 Sliced zucchini
2-3 Sliced yellow squash
2-3 cubed potatoes
Parmesan cheese, garlic and oregano to taste
Brown sausage, onion and mushrooms. Boil potatoes until almost tender and then add the zucchini and squash (they will not take as long to cook). Put the sausage mixture and vegetables into a 2-3 quart casserole dish. Stir in tomatoes and sprinkle with spices and cheese and stir. Bake at 350º for 45 minutes.
VEGGIE OPTION – you can omit the sausage for a vegetarian option. You could also substitute Mexican tomatoes and add some green chilies to give it a different kind of kick – lots of options – make it your own!
Tuesday
Pork Chops with Spicy Rub
Apple Cole Slaw
Baked Beans
Pork Chops with Spicy Rub (Adapted from Cooking Light)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon brown sugar
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon freshly ground black pepper
¼ t. cayenne pepper
1/2 teaspoon salt
4 center-cut pork loin chops
Cooking spray
1/4 cup barbecue sauce
Combine first 7 ingredients in a small bowl. Rub pork with spice mixture; let stand 10 minutes.
Place pork on grill rack coated with cooking spray. Grill 4 minutes. Turn pork; grill 2 minutes. Brush each chop with 1 tablespoon sauce, and grill 2 minutes or until desired degree of doneness.
Apple Cole Slaw
1/3 cup of cider vinegar
2 T. of brown sugar
½ T. olive oil
1/2 t. salt
3 cups of chopped Granny Smith apples
½ cup of golden raisins
2-3 cups of sliced green cabbage
Combine all of the ingredients and let sit for about 1 hour.
Baked Beans
The BEST baked bean recipe!!!! This one has been in our family for many years!
This recipe makes 2 - 9x13 trays or 2 - 2 qt. casserole dishes. It freezes great or you can halve it pretty easy if you don't want to make that much.
2 pounds hamburger
1 diced white onion
1 chopped green pepper
4 (21 ounce each) cans of baked beans
1 44 ounce bottle ketchup
2 T mustard
1 cup brown sugar
1 t garlic powder
2 T Worcestershire
1 bottle KC Masterpiece Hot and Spicy Barbecue Sauce
Brown meat, onion and pepper, and drain. Mix baked beans, ketchup, mustard, brown sugar, garlic powder, Worcestershire and barbecue sauce. Add beef mixture. Place in the casserole dishes, cover, and bake at 300 for 2 to 2 1/2 hours.
Wednesday
Salmon with Oriental Mahogany Sauce
Steamed Broccoli
Steamed Rice
Salmon with Oriental Mahogany Sauce (courtesy of Elizabeth R.)
1 ½ to 2 lbs. skinless salmon fillet
1 C. whole berry canned cranberry sauce
¼ C. honey
¼ C. soy sauce
2 garlic cloves minced
¼ t. ground pepper
Preheat oven to 375˚.
Lightly grease a baking dish. Arrange fish in dish Mix cranberry sauce, honey, soy sauce, garlic, pepper. Reserve ½ C. for serving sauce. Spread remaining over salmon. Bake 20-25 minutes or until sauce is bubbling and salmon flakes easily when pierced with a fork. Heat reserved sauce.
Thursday
Salad or Sandwich night
Salmon and Strawberry Salad
Leftover Salmon
Salad greens – spinach, romaine or spring mix
Sliced strawberries
Slivered almonds
Poppy seed dressing or balsamic vinaigrette
Warm the salmon and then toss everything together for a delicious fresh salad. Serve with warm crusty bread.
BBQ pork salad with corn, black beans and cheddar cheese
Leftover Pork, sliced
Salad greens, spinach, romaine or spring mix
¼ cup of black beans
¼ cup corn
Halved cherry tomatoes
Cheddar cheese
Ranch Dressing
Toss all of the ingredients together. Serve with warm crusty bread or pita crisps.
*** Sandwich option ***
If you aren’t into salad, take the leftover salmon and top a sliced English muffin. Cover with a slice of tomato and cheddar cheese. Place under the broiler for a salmon melt.
Or you can pile slices of pork on top of a ciabatta roll or sub roll with lettuce, tomato and the cheese of your choice. Put under the broiler to have a toasty sandwich or keep as is. Drizzle ranch dressing prior to serving.
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
2 Onions
Green pepper
12 oz. fresh mushrooms – GE special 8 oz. pack is only $1
2-3 zucchini
2-3 yellow squash
2-3 potatoes
Garlic
3-4 large Granny Smith apples
Golden raisins
Green cabbage
Salad greens – Bags of salad at GE for $1
Strawberries – for Salmon salad – GE special
Slivered almonds
Pears – for pork salad
Walnuts – for pork salad
Dried cranberries – for pork salad
Deli
Rolls
Parmesan cheese
Crumbled blue cheese – pear salad
Pizza shell – for pizza night – GE special $1!!!!
Pepperoni for pizza night – GE special $1!!!
Spices/Oils/Vinegars/Condiments
Oregano
Garlic powder
Onion powder
Brown sugar
Paprika
Chili powder
Cayenne pepper
Black pepper
Salt
Cooking spray
BBQ sauce – GE special on Open Pit - $1!!!
Cider vinegar
Olive oil
Ketchup – 44 oz. bottle
Mustard
Worcestershire
Honey
Balsamic vinaigrette – GE special on GE brand - $1
Ranch Dressing
Canned Goods/Ethnic Foods/Dry Goods
14.5 oz. stewed tomatoes, Italian style
4 – 21 oz. cans of baked beans
Whole cranberry sauce
Soy sauce
Black beans
Corn
Seafood/Meat Case/Butcher
Italian Sausage – bulk or link – GE special on the links
4 center-cut pork loin chops – Check freezer from last week’s special or GE has special this week as well
2 lbs. hamburger – if making baked beans – GE special on 3 lb. value pack
2 lbs. salmon filet – GE special
Frozen Foods
Dairy
Cheddar cheese – GE special on Sargento
Bread
Misc.
Sunday, July 25, 2010
Sunday, July 18, 2010
Weekly Menu for the week of July 19
Hey everyone! Welcome to my weekly menu!
I cannot believe how fast summer is flying by! We just returned from vacation and now there are school supplies on the shelves! The other sign that summer is flying by is that the zucchini is coming in!!! This week we have one recipe featuring it but be prepared for the coming weeks – there will be lots! Sooooo – if you have a recipe that you would like to share using zucchini please pass it on!
There are so many wonderful flavors of summer but I think my favorite is fresh basil. We are whipping up fresh pesto this week and then later in the week we will use the fresh leaves on my favorite summer sandwich – The Red, White and Green (tomato mozzarella and basil)! If you like a Caprese Salad you will love this sandwich. If you don’t already grow this wonderful herb you should! We left for two weeks, there was very little rain and the plant keeps growing like crazy!!! I have freezer tips below for storing fresh pesto.
This week we are also having a Fan Favorite – Asian Pork Wraps! And as usual we are turning the leftovers into Friday Night fun by creating a Chinese Take-out night at home with Pork-Lettuce Wraps. You know those wonderful lettuce wraps at that little chain called PF Chang’s? Yeah – these are pretty close.
So many great flavors this week that my mouth is watering already!!! We are also saving lots of time this week by grilling once for two meals, using the crock-pot once for two meals and preparing sandwiches for a nice quick, cool summer meal.
For the kids this week check out the Octopus Dogs!!! They are the best!
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
Bow-ties with Pesto, Tomatoes and Grilled Chicken
Tossed Salad
Bow-ties with Pesto, Tomatoes and Grilled Chicken
1 lb. of bow-tie pasta
2-3 boneless, skinless chicken breasts – double the amount so you have enough for Wednesday’s dinner!
½ - ¾ cup of pesto – homemade or purchased
1 large tomato, chopped
Parmesan cheese
Prepare pasta according to directions. Meanwhile, season chicken breasts with salt and pepper and place on a hot grill for about 4 minutes per side or until done. Remove chicken from the grill and let rest until the pasta is finished. Save the extra chicken for later in the week!
When the pasta is finished, toss the pasta with the pesto until coated. Slice the grilled chicken into strips. To serve, place pasta on a plate and top with sliced grilled chicken, chopped tomatoes and parmesan cheese.
Pesto
3 cups of fresh basil leaves
¼ cup pines nuts
4 cloves of garlic
¾ cup of parmesan cheese
½ cup of olive oil
Salt and pepper to taste
Place basil, pine nuts, garlic and parmesan cheese in a blender or food processor and pulse or blend. Continue to process the mixture and slowly add the olive oil. Once combined, season with salt and pepper to taste.
*** Freezer tip *** if you have extra pesto, freeze the leftovers. You can either freeze it in 1 cup servings or freeze in an ice-cube tray – easy to pop out a cube and combine with mayo for a tasty spread on sandwiches. Either way, be sure to top the pesto with a little olive oil so when the pesto is thawing, the basil will not turn brown!
Tuesday
Asian Pork Wraps
Sesame Cucumber Salad
Asian Pork Wraps
1 – 2 or 3 lb. boneless pork roast, or use 8-10 boneless chops depending on their thickness OR – use 2 pork tenderloins
½ cup of Hoisin
2 T. grated ginger
2 T. sherry cooking wine
1 clove of garlic, minced
6 shiitake mushrooms – other mushrooms will do but will not have the same woodsy flavor
12 flour tortillas
2 t. sesame oil
4 cups of shredded cabbage
1 bunch of green onions, sliced
Place pork roast in crock-pot. Combine 3 T. of hoisin sauce, ginger, sherry and garlic. Pour over the roast. Discard stems from mushrooms and chop remaining part over the roast. Cook on low for 8-10 hours.
Remove pork from crock-pot. Stir cabbage into broth in the crock-pot. Heat to high setting, cover and cook an additional 5 minutes or until wilted. Shred pork with two forks and return to crock-pot.
Heat oven to 300˚. Brush tortillas with sesame oil and stack on a sheet of foil. Wrap the tortillas and heat the packet for 10 minutes.
To serve, spread each tortilla with remaining hoisin sauce, top with shredded pork mixture and green onions. Roll-up and enjoy!
Sesame Cucumber Salad
1 large English Cucumber or regular cucumber seeded, cut into 2-3 inch strips
¼ t. kosher salt
1 cup of red bell pepper strips
2 T. rice vinegar
2t. grated peeled fresh ginger
2 t. dark sesame oil
¼ t. crushed red pepper flakes
¼ t. black pepper
Place cucumber in a colander; sprinkle with the salt and toss well. Drain for 20 minutes.
Combine cucumber and bell pepper in a bowl.
Combine vinegar, ginger, and oil, stirring with a whisk. Pour over cucumber mixture and toss gently to coat. Stir in red and black pepper.
This can be made early in the day so it is ready when you wrap up dinner!
Wednesday
Grilled Chicken and Veggie Tostadas
Salad
Grilled Chicken and Veggie Tostadas (adapted from Cooking Light)
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons canola oil
2-3 grilled, boneless, skinless chicken breast cut into bite-size pieces
1 cup chopped red onion (about 1)
1 cup fresh corn kernels (about 2 ears)
1 cup chopped zucchini, usually one small one
1/2 cup green salsa
3 tablespoons chopped fresh cilantro, divided
4 taco size flour tortillas
Cooking spray
1 cup shredded Mexican Blend cheese
Preheat broiler.
Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for a few minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.
*** If you don’t have time to broil the tortillas and make tostadas just use the mixture as a soft taco filling. They are fabulous either way!!!
Thursday
Sandwich Night
Red, White and Green
Kids – Octopus Dogs
Fruit Salad
Red, White and Green (aka Tomato-Mozzarella Sandwich)
1 large tomato, sliced
Fresh mozzarella slices
Fresh basil – cut into strips or left whole depending on preference
Olive oil
Balsamic vinegar
Fresh cracked pepper
Ciabatta Rolls
Cut the rolls horizontally. Brush olive oil on the cut sides and place under the broiler until the bread is nice and toasty. Remove bread from the oven and assemble the sandwiches – place slices of tomato, mozzarella cheese and basil on one half of the sandwich. Drizzle balsamic vinegar on top and fresh ground pepper.
If you would prefer to have your sandwich heated through, switch the broiler to 400˚ after you have broiled the bread. Assemble your sandwich and then wrap with foil. Place in the hot oven for about 5-8 minutes or until heated through and the cheese has melted.
Octopus Dogs
My kids and their cousins LOVE these! They are so much fun! My nieces’ taught me this one!
Hot dogs
Ketchup – for the ink
Bring a pot of water to boil on the stove. Take each hot dog and begin by cutting strips for the legs about 2 inches down from the top of the dog. This 2 inch piece is the head. You will need 8 legs so cut into quarters and then each quarter in half. Once the legs are finished, put a smile on the face. Take a sharp knife and pierce two eyes and draw a mouth – these are just slits – once the dog is placed in the boiling water the face will come to life! This is the best part for my kids!!!
Once your dog is finished and the water has begun to boil, place each hot dog in the water. You will want to have your kids nearby to see the before and after! Once the legs have curled your dog is finished. This takes a couple of minutes.
To serve, squirt ketchup onto a plate and place the octopus dog on top of the ketchup! Make sure he is perched on top of the ketchup, head up and legs sprawled out! If serving two at a time, make sure each octopus has their own “ink” aka ketchup!
Friday
Chinese Take-out Night
Pork Lettuce Wraps
Fortune cookies
Pork Lettuce Wraps
1 T. of Canola oil
Leftover Asian Pork
Slivered carrots
Small can of chopped water chestnuts
Head of iceberg lettuce or Bibb lettuce
Heat oil in a skillet. Add leftover pork, carrots and water chestnuts. Stir frequently until heated through.
To serve, pile pork mixture into a lettuce leaf, drizzle with dipping sauce, and wrap it up!
Dipping Sauce – you could use a store bought dipping sauce or the recipe below which has been adapted from PF Chang’s
¼ cup of sugar
½ cup of water
2 T. soy sauce
2 T. rice wine vinegar
2 T. of ketchup
1/8 t. of sesame oil
1 T. of Hot mustard (optional – depending on your heat index)
1 – 2 t. of garlic and chili paste
Dissolve the sugar in the water by boiling the same. Set aside. Combine Soy sauce, vinegar, ketchup and sesame oil. Mix together the hot water and the hot mustard. Depending on your taste, you can add some of the mustard mixture with the soy mixture. You can also add the garlic and chili paste to the soy mixture. Keep adding various amounts to the soy sauce mixture until the taste suits you!
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
2 large Tomatoes – GE special
3 cups of fresh basil – if making homemade – plus enough for sandwiches – GE special
Garlic
Ginger
6 Shiitake mushrooms – or whatever is on special – GE special on whole sno-white
Cabbage
Green onions – GE special 2 for $1
Large seedless cucumber – GE special 2 for $3
Red bell pepper
Red onion
2 ears of corn – or use 1 cup of frozen
Small zucchini
Cilantro
Fresh fruit for fruit salad – GE specials on peaches, blackberries, blueberries and strawberries
Slivered carrots
Head of Bibb or iceberg lettuce for wraps – GE special on Romaine
Deli
Parmesan cheese
Fresh mozzarella - GE special on BelGioioso save $4!!!!
Ciabatta Rolls
Spices/Oils/Vinegars/Condiments
Olive oil – GE special on GE brand
Sherry cooking wine
Kosher salt
Crushed red pepper flakes
Cumin
Canola oil
Balsamic vinegar – GE special on GE brand
Ketchup
Sugar – GE special
Canned Goods/Ethnic Foods/Dry Goods
Bow-tie pasta – Farfalle – GE special on GE brand
Pesto – or homemade
Pine nuts – if making homemade pesto
Hoisin
Sesame oil
Rice vinegar
Green salsa
Water chestnuts – chopped
Soy sauce
Chinese Hot Mustard
Garlic and chili paste
Fortune cookies
Seafood/Meat Case/Butcher
Boneless, skinless, chicken breast – 4-6 depending on the size of your family – GE special
Center cut pork loin – need a 2-3 lb. roast - GE special
Hot dogs for the kids – GE special on Kahn’s or Oscar Mayer
Frozen Foods
Dairy
Flour tortillas – taco size – need 16
Mexi-blend cheese – Monterey Jack and Cheddar blend – GE special on GE brand
Bread
Misc.
I cannot believe how fast summer is flying by! We just returned from vacation and now there are school supplies on the shelves! The other sign that summer is flying by is that the zucchini is coming in!!! This week we have one recipe featuring it but be prepared for the coming weeks – there will be lots! Sooooo – if you have a recipe that you would like to share using zucchini please pass it on!
There are so many wonderful flavors of summer but I think my favorite is fresh basil. We are whipping up fresh pesto this week and then later in the week we will use the fresh leaves on my favorite summer sandwich – The Red, White and Green (tomato mozzarella and basil)! If you like a Caprese Salad you will love this sandwich. If you don’t already grow this wonderful herb you should! We left for two weeks, there was very little rain and the plant keeps growing like crazy!!! I have freezer tips below for storing fresh pesto.
This week we are also having a Fan Favorite – Asian Pork Wraps! And as usual we are turning the leftovers into Friday Night fun by creating a Chinese Take-out night at home with Pork-Lettuce Wraps. You know those wonderful lettuce wraps at that little chain called PF Chang’s? Yeah – these are pretty close.
So many great flavors this week that my mouth is watering already!!! We are also saving lots of time this week by grilling once for two meals, using the crock-pot once for two meals and preparing sandwiches for a nice quick, cool summer meal.
For the kids this week check out the Octopus Dogs!!! They are the best!
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
Bow-ties with Pesto, Tomatoes and Grilled Chicken
Tossed Salad
Bow-ties with Pesto, Tomatoes and Grilled Chicken
1 lb. of bow-tie pasta
2-3 boneless, skinless chicken breasts – double the amount so you have enough for Wednesday’s dinner!
½ - ¾ cup of pesto – homemade or purchased
1 large tomato, chopped
Parmesan cheese
Prepare pasta according to directions. Meanwhile, season chicken breasts with salt and pepper and place on a hot grill for about 4 minutes per side or until done. Remove chicken from the grill and let rest until the pasta is finished. Save the extra chicken for later in the week!
When the pasta is finished, toss the pasta with the pesto until coated. Slice the grilled chicken into strips. To serve, place pasta on a plate and top with sliced grilled chicken, chopped tomatoes and parmesan cheese.
Pesto
3 cups of fresh basil leaves
¼ cup pines nuts
4 cloves of garlic
¾ cup of parmesan cheese
½ cup of olive oil
Salt and pepper to taste
Place basil, pine nuts, garlic and parmesan cheese in a blender or food processor and pulse or blend. Continue to process the mixture and slowly add the olive oil. Once combined, season with salt and pepper to taste.
*** Freezer tip *** if you have extra pesto, freeze the leftovers. You can either freeze it in 1 cup servings or freeze in an ice-cube tray – easy to pop out a cube and combine with mayo for a tasty spread on sandwiches. Either way, be sure to top the pesto with a little olive oil so when the pesto is thawing, the basil will not turn brown!
Tuesday
Asian Pork Wraps
Sesame Cucumber Salad
Asian Pork Wraps
1 – 2 or 3 lb. boneless pork roast, or use 8-10 boneless chops depending on their thickness OR – use 2 pork tenderloins
½ cup of Hoisin
2 T. grated ginger
2 T. sherry cooking wine
1 clove of garlic, minced
6 shiitake mushrooms – other mushrooms will do but will not have the same woodsy flavor
12 flour tortillas
2 t. sesame oil
4 cups of shredded cabbage
1 bunch of green onions, sliced
Place pork roast in crock-pot. Combine 3 T. of hoisin sauce, ginger, sherry and garlic. Pour over the roast. Discard stems from mushrooms and chop remaining part over the roast. Cook on low for 8-10 hours.
Remove pork from crock-pot. Stir cabbage into broth in the crock-pot. Heat to high setting, cover and cook an additional 5 minutes or until wilted. Shred pork with two forks and return to crock-pot.
Heat oven to 300˚. Brush tortillas with sesame oil and stack on a sheet of foil. Wrap the tortillas and heat the packet for 10 minutes.
To serve, spread each tortilla with remaining hoisin sauce, top with shredded pork mixture and green onions. Roll-up and enjoy!
Sesame Cucumber Salad
1 large English Cucumber or regular cucumber seeded, cut into 2-3 inch strips
¼ t. kosher salt
1 cup of red bell pepper strips
2 T. rice vinegar
2t. grated peeled fresh ginger
2 t. dark sesame oil
¼ t. crushed red pepper flakes
¼ t. black pepper
Place cucumber in a colander; sprinkle with the salt and toss well. Drain for 20 minutes.
Combine cucumber and bell pepper in a bowl.
Combine vinegar, ginger, and oil, stirring with a whisk. Pour over cucumber mixture and toss gently to coat. Stir in red and black pepper.
This can be made early in the day so it is ready when you wrap up dinner!
Wednesday
Grilled Chicken and Veggie Tostadas
Salad
Grilled Chicken and Veggie Tostadas (adapted from Cooking Light)
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons canola oil
2-3 grilled, boneless, skinless chicken breast cut into bite-size pieces
1 cup chopped red onion (about 1)
1 cup fresh corn kernels (about 2 ears)
1 cup chopped zucchini, usually one small one
1/2 cup green salsa
3 tablespoons chopped fresh cilantro, divided
4 taco size flour tortillas
Cooking spray
1 cup shredded Mexican Blend cheese
Preheat broiler.
Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for a few minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.
*** If you don’t have time to broil the tortillas and make tostadas just use the mixture as a soft taco filling. They are fabulous either way!!!
Thursday
Sandwich Night
Red, White and Green
Kids – Octopus Dogs
Fruit Salad
Red, White and Green (aka Tomato-Mozzarella Sandwich)
1 large tomato, sliced
Fresh mozzarella slices
Fresh basil – cut into strips or left whole depending on preference
Olive oil
Balsamic vinegar
Fresh cracked pepper
Ciabatta Rolls
Cut the rolls horizontally. Brush olive oil on the cut sides and place under the broiler until the bread is nice and toasty. Remove bread from the oven and assemble the sandwiches – place slices of tomato, mozzarella cheese and basil on one half of the sandwich. Drizzle balsamic vinegar on top and fresh ground pepper.
If you would prefer to have your sandwich heated through, switch the broiler to 400˚ after you have broiled the bread. Assemble your sandwich and then wrap with foil. Place in the hot oven for about 5-8 minutes or until heated through and the cheese has melted.
Octopus Dogs
My kids and their cousins LOVE these! They are so much fun! My nieces’ taught me this one!
Hot dogs
Ketchup – for the ink
Bring a pot of water to boil on the stove. Take each hot dog and begin by cutting strips for the legs about 2 inches down from the top of the dog. This 2 inch piece is the head. You will need 8 legs so cut into quarters and then each quarter in half. Once the legs are finished, put a smile on the face. Take a sharp knife and pierce two eyes and draw a mouth – these are just slits – once the dog is placed in the boiling water the face will come to life! This is the best part for my kids!!!
Once your dog is finished and the water has begun to boil, place each hot dog in the water. You will want to have your kids nearby to see the before and after! Once the legs have curled your dog is finished. This takes a couple of minutes.
To serve, squirt ketchup onto a plate and place the octopus dog on top of the ketchup! Make sure he is perched on top of the ketchup, head up and legs sprawled out! If serving two at a time, make sure each octopus has their own “ink” aka ketchup!
Friday
Chinese Take-out Night
Pork Lettuce Wraps
Fortune cookies
Pork Lettuce Wraps
1 T. of Canola oil
Leftover Asian Pork
Slivered carrots
Small can of chopped water chestnuts
Head of iceberg lettuce or Bibb lettuce
Heat oil in a skillet. Add leftover pork, carrots and water chestnuts. Stir frequently until heated through.
To serve, pile pork mixture into a lettuce leaf, drizzle with dipping sauce, and wrap it up!
Dipping Sauce – you could use a store bought dipping sauce or the recipe below which has been adapted from PF Chang’s
¼ cup of sugar
½ cup of water
2 T. soy sauce
2 T. rice wine vinegar
2 T. of ketchup
1/8 t. of sesame oil
1 T. of Hot mustard (optional – depending on your heat index)
1 – 2 t. of garlic and chili paste
Dissolve the sugar in the water by boiling the same. Set aside. Combine Soy sauce, vinegar, ketchup and sesame oil. Mix together the hot water and the hot mustard. Depending on your taste, you can add some of the mustard mixture with the soy mixture. You can also add the garlic and chili paste to the soy mixture. Keep adding various amounts to the soy sauce mixture until the taste suits you!
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
2 large Tomatoes – GE special
3 cups of fresh basil – if making homemade – plus enough for sandwiches – GE special
Garlic
Ginger
6 Shiitake mushrooms – or whatever is on special – GE special on whole sno-white
Cabbage
Green onions – GE special 2 for $1
Large seedless cucumber – GE special 2 for $3
Red bell pepper
Red onion
2 ears of corn – or use 1 cup of frozen
Small zucchini
Cilantro
Fresh fruit for fruit salad – GE specials on peaches, blackberries, blueberries and strawberries
Slivered carrots
Head of Bibb or iceberg lettuce for wraps – GE special on Romaine
Deli
Parmesan cheese
Fresh mozzarella - GE special on BelGioioso save $4!!!!
Ciabatta Rolls
Spices/Oils/Vinegars/Condiments
Olive oil – GE special on GE brand
Sherry cooking wine
Kosher salt
Crushed red pepper flakes
Cumin
Canola oil
Balsamic vinegar – GE special on GE brand
Ketchup
Sugar – GE special
Canned Goods/Ethnic Foods/Dry Goods
Bow-tie pasta – Farfalle – GE special on GE brand
Pesto – or homemade
Pine nuts – if making homemade pesto
Hoisin
Sesame oil
Rice vinegar
Green salsa
Water chestnuts – chopped
Soy sauce
Chinese Hot Mustard
Garlic and chili paste
Fortune cookies
Seafood/Meat Case/Butcher
Boneless, skinless, chicken breast – 4-6 depending on the size of your family – GE special
Center cut pork loin – need a 2-3 lb. roast - GE special
Hot dogs for the kids – GE special on Kahn’s or Oscar Mayer
Frozen Foods
Dairy
Flour tortillas – taco size – need 16
Mexi-blend cheese – Monterey Jack and Cheddar blend – GE special on GE brand
Bread
Misc.
Sunday, July 11, 2010
Weekly Menu for the week of July 12
Hey everyone! Welcome to my weekly menu!
Let’s keep the heat out of the kitchen and on the grills this week. Fire them up for Cider Grilled Pork Chops, BBQ Chicken and Portobello Burgers! I have also included my recipe for the best baked beans on earth. Seriously … try them and let me know. This makes a HUGE batch and you can freeze them in smaller portions that are perfect for future side dishes. I included this recipe a few weeks ago so be sure to check your freezer if you made them! Then we will use up our leftovers and whip up Fajitas and then BBQ Chicken Pizza for a quick and easy way to finish the week. Keep it cool and simple … these are the lazy days of summer!
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
Cider Grilled Pork Chops – Double Duty
Wild rice
Steamed Broccoli
Cider Grilled Pork Chops (adapted from Southern Living)
½ cup of cider vinegar
¼ cup of brown sugar
1 t. of salt
1 ½ t. of minced garlic
½ t. of paprika
½ t. of crushed red pepper flakes
8-10 - ½ inch, boneless center cut pork chops (the number of chops used will depend on the size of your family – however, we want leftovers for later in the week!)
Combine the first 6 ingredients in a large zip-lock bag. Add the pork chops and marinate for at least 1 hour – can be longer.
Remove chops from the marinade and place on a hot grill. Grill the chops about 4 minutes per side or until cooked through. Be sure to let the chops rest before serving. This helps to seal in their juices and they will continue to cook a little bit longer.
REMEMBER – pork can be a little pink on the inside. These aren’t the hockey-puck-type-of pork chops of long ago.
Tuesday
BBQ Chicken
Baked Beans
Roasted Potatoes
BBQ Chicken (adapted from Food Network)
2 quarts of water
2 T. of kosher salt
¼ cup of brown sugar
2 minced garlic cloves
4 sprigs of fresh thyme or 1 T. of dried thyme
6 bone-in chicken breasts or chicken legs or thighs
2 cups of your favorite BBQ sauce
Mix the water, salt, brown sugar, garlic and thyme in a 2-gallon sized zip-lock bag. This is the brine and will help season the chicken. Add the chicken, close the bag and refrigerate anywhere from 15 minutes to 2 hours – depending on how much time you have.
Preheat oven to 375˚. Prepare the grill by spraying Pam on the grate and then preheat the grill to medium heat. Take the chicken out of the brine and pat it dry with paper towels. Place the chicken on the grill and cook for about 5 minutes per side. Transfer the grilled chicken to a jelly-roll pan or cookie sheet and place in the oven. Cook in the oven for 15 minutes. Remove the chicken and cover it with BBQ sauce and cook for an additional 30 minutes basting a second time with BBQ sauce about half-way through.
Baked Beans
These are my favorite baked beans! This recipe makes 2 - 9x13 trays or 2 - 2 qt. casserole dishes. It freezes great or you can halve it pretty easy if you don't want to make that much.
2 pounds hamburger
1 diced white onion
1 chopped green pepper
4 (21 oz. each) cans of baked beans
1 44 oz. bottle ketchup
2 T mustard
1 cup brown sugar
1 t garlic powder
2 T Worcestershire
1 bottle KC Masterpiece Hot and Spicy Barbecue Sauce
Brown meat, onion and pepper, and drain. Mix baked beans, ketchup, mustard, brown sugar, garlic powder, Worcestershire and barbecue sauce. Add beef mixture. Place in the casserole dishes, cover, and bake at 300 for 2 to 2 1/2 hours.
Wednesday
Grilled Portobello Burgers
Tossed Salad
Grilled Portobello Burgers (adapted from Cooking Light)
1/4 cup balsamic vinegar
1 T. olive oil
1 T. Dijon Mustard
1 garlic clove, minced
1 red bell pepper, cut in half and seeded
4 (4-inch) Portobello mushroom caps
Cooking spray
1/3 cup chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 T. of olive oil
4 Kaiser rolls
1/2 cup soft goat cheese or crumbled gorgonzola or feta
Prepare grill to medium-high heat.
Combine balsamic vinegar, olive oil, mustard and garlic in a large bowl. Add bell peppers and Portobello mushrooms; toss gently to coat - can marinate up to 1 hour or not at all. Remove vegetables from vinegar mixture, and discard vinegar mixture. Place bell peppers and mushrooms on grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.
Cut rolls in half horizontally and brush cut sides with olive oil; place on grill, cut side down and grill until just toasted. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture, cheese and top half of roll.
Thursday
Pork Fajitas
Chips and Salsa
Pork Fajitas
Leftover Pork Chops from Monday’s dinner
1 red bell pepper, cut into strips
1 large onion, sliced thin
1 pkg. of Fajita Seasoning (the little McCormick packs)
1 T. of canola oil
10 (6-inch – taco size) flour tortillas
Toppings: Shredded Cheddar Cheese, sour cream, salsa, guacamole
Cut the pork into strips similar in size to the peppers. Combine the pork strips, peppers and onions. Sprinkle with the Fajita seasoning, toss gently and let sit for 10 minutes.
Heat oil in the skillet over medium-high heat. Add pork mixture to the skillet and sauté for about 5 minutes or until the vegetables are crisp and tender.
To serve place the pork mixture in each tortilla and top with desired toppings!
Friday
BBQ Chicken Pizza
Salad
BBQ Chicken Pizza
1 (12 in.) pre-baked pizza crust (Boboli)
½ cup of BBQ sauce – leftover from Wednesday Dinner
Leftover chicken cut into chunks
1 medium red onion, sliced
2 cups of shredded cheddar and Monterey Jack cheese – Mexican blend cheese
¼ cup of fresh cilantro
Preheat oven to 400˚. Sauté onions in a large skillet in 2 t. of canola oil. Spread the BBQ sauce over the pizza crust. Top with the chicken, cilantro, grilled onions and cheese.
Bake in the oven for about 10-12 minutes or until the cheese has melted and is bubbly.
For Ranch lovers, drizzle ranch dressing over pizza when it comes out of the oven or serve it on the side to dip.
*** If you are using fresh pizza dough, pre-bake the crust before adding the 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!
Shopping/Checklist
Produce
Broccoli
Garlic
Potatoes
2 White onions
Red onion
Green pepper
Salad
Portobello Mushroom Caps – need 4
2 Red peppers
Fresh basil
Cilantro
Deli
Kaiser Rolls
Goat, Gorgonzola or Feta cheese – whichever you prefer
Spices/Oils/Vinegars/Condiments
Cider Vinegar
Brown Sugar
Paprika
Crushed red pepper
Kosher salt
Thyme
BBQ sauce – your favorite plus a Hot and Spicy one!
44 oz. bottle of ketchup
Mustard
Garlic powder
Worcestershire
Balsamic Vinegar
Dijon Mustard
Olive oil
Canola oil
Ranch dressing
Canned Goods/Ethnic Foods/Dry Goods
Wild Rice
4 (21 oz.) cans of baked beans
Salsa
Fajita seasoning
Pre-baked pizza shell – or homemade if you prefer - You may also find these in the Deli
Seafood/Meat Case/Butcher
8 boneless, center-cut pork chops
6 bone-in chicken breasts or legs or thighs or any combo thereof
2 lbs. hamburger
Frozen Foods
Dairy
Taco-size tortillas
Cheddar cheese
Mexi-blend cheese – Monterey Jack/Cheddar blend
Sour cream
Guacamole
Bread
Misc.
Tortilla chips
Let’s keep the heat out of the kitchen and on the grills this week. Fire them up for Cider Grilled Pork Chops, BBQ Chicken and Portobello Burgers! I have also included my recipe for the best baked beans on earth. Seriously … try them and let me know. This makes a HUGE batch and you can freeze them in smaller portions that are perfect for future side dishes. I included this recipe a few weeks ago so be sure to check your freezer if you made them! Then we will use up our leftovers and whip up Fajitas and then BBQ Chicken Pizza for a quick and easy way to finish the week. Keep it cool and simple … these are the lazy days of summer!
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
Cider Grilled Pork Chops – Double Duty
Wild rice
Steamed Broccoli
Cider Grilled Pork Chops (adapted from Southern Living)
½ cup of cider vinegar
¼ cup of brown sugar
1 t. of salt
1 ½ t. of minced garlic
½ t. of paprika
½ t. of crushed red pepper flakes
8-10 - ½ inch, boneless center cut pork chops (the number of chops used will depend on the size of your family – however, we want leftovers for later in the week!)
Combine the first 6 ingredients in a large zip-lock bag. Add the pork chops and marinate for at least 1 hour – can be longer.
Remove chops from the marinade and place on a hot grill. Grill the chops about 4 minutes per side or until cooked through. Be sure to let the chops rest before serving. This helps to seal in their juices and they will continue to cook a little bit longer.
REMEMBER – pork can be a little pink on the inside. These aren’t the hockey-puck-type-of pork chops of long ago.
Tuesday
BBQ Chicken
Baked Beans
Roasted Potatoes
BBQ Chicken (adapted from Food Network)
2 quarts of water
2 T. of kosher salt
¼ cup of brown sugar
2 minced garlic cloves
4 sprigs of fresh thyme or 1 T. of dried thyme
6 bone-in chicken breasts or chicken legs or thighs
2 cups of your favorite BBQ sauce
Mix the water, salt, brown sugar, garlic and thyme in a 2-gallon sized zip-lock bag. This is the brine and will help season the chicken. Add the chicken, close the bag and refrigerate anywhere from 15 minutes to 2 hours – depending on how much time you have.
Preheat oven to 375˚. Prepare the grill by spraying Pam on the grate and then preheat the grill to medium heat. Take the chicken out of the brine and pat it dry with paper towels. Place the chicken on the grill and cook for about 5 minutes per side. Transfer the grilled chicken to a jelly-roll pan or cookie sheet and place in the oven. Cook in the oven for 15 minutes. Remove the chicken and cover it with BBQ sauce and cook for an additional 30 minutes basting a second time with BBQ sauce about half-way through.
Baked Beans
These are my favorite baked beans! This recipe makes 2 - 9x13 trays or 2 - 2 qt. casserole dishes. It freezes great or you can halve it pretty easy if you don't want to make that much.
2 pounds hamburger
1 diced white onion
1 chopped green pepper
4 (21 oz. each) cans of baked beans
1 44 oz. bottle ketchup
2 T mustard
1 cup brown sugar
1 t garlic powder
2 T Worcestershire
1 bottle KC Masterpiece Hot and Spicy Barbecue Sauce
Brown meat, onion and pepper, and drain. Mix baked beans, ketchup, mustard, brown sugar, garlic powder, Worcestershire and barbecue sauce. Add beef mixture. Place in the casserole dishes, cover, and bake at 300 for 2 to 2 1/2 hours.
Wednesday
Grilled Portobello Burgers
Tossed Salad
Grilled Portobello Burgers (adapted from Cooking Light)
1/4 cup balsamic vinegar
1 T. olive oil
1 T. Dijon Mustard
1 garlic clove, minced
1 red bell pepper, cut in half and seeded
4 (4-inch) Portobello mushroom caps
Cooking spray
1/3 cup chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 T. of olive oil
4 Kaiser rolls
1/2 cup soft goat cheese or crumbled gorgonzola or feta
Prepare grill to medium-high heat.
Combine balsamic vinegar, olive oil, mustard and garlic in a large bowl. Add bell peppers and Portobello mushrooms; toss gently to coat - can marinate up to 1 hour or not at all. Remove vegetables from vinegar mixture, and discard vinegar mixture. Place bell peppers and mushrooms on grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.
Cut rolls in half horizontally and brush cut sides with olive oil; place on grill, cut side down and grill until just toasted. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture, cheese and top half of roll.
Thursday
Pork Fajitas
Chips and Salsa
Pork Fajitas
Leftover Pork Chops from Monday’s dinner
1 red bell pepper, cut into strips
1 large onion, sliced thin
1 pkg. of Fajita Seasoning (the little McCormick packs)
1 T. of canola oil
10 (6-inch – taco size) flour tortillas
Toppings: Shredded Cheddar Cheese, sour cream, salsa, guacamole
Cut the pork into strips similar in size to the peppers. Combine the pork strips, peppers and onions. Sprinkle with the Fajita seasoning, toss gently and let sit for 10 minutes.
Heat oil in the skillet over medium-high heat. Add pork mixture to the skillet and sauté for about 5 minutes or until the vegetables are crisp and tender.
To serve place the pork mixture in each tortilla and top with desired toppings!
Friday
BBQ Chicken Pizza
Salad
BBQ Chicken Pizza
1 (12 in.) pre-baked pizza crust (Boboli)
½ cup of BBQ sauce – leftover from Wednesday Dinner
Leftover chicken cut into chunks
1 medium red onion, sliced
2 cups of shredded cheddar and Monterey Jack cheese – Mexican blend cheese
¼ cup of fresh cilantro
Preheat oven to 400˚. Sauté onions in a large skillet in 2 t. of canola oil. Spread the BBQ sauce over the pizza crust. Top with the chicken, cilantro, grilled onions and cheese.
Bake in the oven for about 10-12 minutes or until the cheese has melted and is bubbly.
For Ranch lovers, drizzle ranch dressing over pizza when it comes out of the oven or serve it on the side to dip.
*** If you are using fresh pizza dough, pre-bake the crust before adding the 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!
Shopping/Checklist
Produce
Broccoli
Garlic
Potatoes
2 White onions
Red onion
Green pepper
Salad
Portobello Mushroom Caps – need 4
2 Red peppers
Fresh basil
Cilantro
Deli
Kaiser Rolls
Goat, Gorgonzola or Feta cheese – whichever you prefer
Spices/Oils/Vinegars/Condiments
Cider Vinegar
Brown Sugar
Paprika
Crushed red pepper
Kosher salt
Thyme
BBQ sauce – your favorite plus a Hot and Spicy one!
44 oz. bottle of ketchup
Mustard
Garlic powder
Worcestershire
Balsamic Vinegar
Dijon Mustard
Olive oil
Canola oil
Ranch dressing
Canned Goods/Ethnic Foods/Dry Goods
Wild Rice
4 (21 oz.) cans of baked beans
Salsa
Fajita seasoning
Pre-baked pizza shell – or homemade if you prefer - You may also find these in the Deli
Seafood/Meat Case/Butcher
8 boneless, center-cut pork chops
6 bone-in chicken breasts or legs or thighs or any combo thereof
2 lbs. hamburger
Frozen Foods
Dairy
Taco-size tortillas
Cheddar cheese
Mexi-blend cheese – Monterey Jack/Cheddar blend
Sour cream
Guacamole
Bread
Misc.
Tortilla chips
Saturday, July 3, 2010
Weekly Menu for the week of July 5
Hey everyone! Welcome to my weekly menu!
Happy Fourth of July!!! Be careful near the grills and the fireworks!
This week is a short week due to the holiday. We are going to roast chickens – my favorite thing to do – and use up all of the leftovers to re-create delicious economical meals for your busy family! Then let’s whip up some tacos for a fun family night! Get some salsa music playing and have your kids dance around the house while you whip up dinner. You may need to get the blender going to!
Enjoy the week and relax! This is summer after all. Soak up the wonderful sunshine and enjoy every moment outside that you can!
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
Enjoy the day off!!!!
Tuesday
Roasted Chicken
Balsamic Glazed Carrots
Wild Rice
Roasted Chicken
2 roasting chickens
2 T. olive oil
Poultry seasoning
4 sprigs of fresh sage and thyme (or 2 t. of dried sage and thyme)
2 onions, quartered
salt
pepper
Remove and discard giblets from chicken; rinse under cold water and pat dry. Rub chickens with olive oil. Place onion and fresh herbs inside the cavity of each chicken. (If you are using dried herbs, sprinkle on the outside of the chicken.) Sprinkle with poultry seasoning, salt and pepper.
If desired, tie ends of legs together with heavy string. Lift wing tips up and under chicken. Place chickens, breast side up, on a rack in a shallow roasting pan. (Some people like to cook theirs breast side down. Just be sure to turn it breast side up for the last ½ hour of cooking so they can get nice and browned.) Bake according to the package. Usually, a 4-5lb chicken will cook at 375˚ for 1 hour and 50 minutes or until juices run clear or a meat thermometer inserted into the thigh registers 180˚. Please adjust the cooking time to the weight of your chicken. When in doubt – just wait for the built in timer to pop! This can be found in the breast of the chicken.
Serve one roasted chicken and cover and refrigerate the other for later use.
Prepare the carrots while your chicken is resting – be sure to keep your chicken covered with foil while the carrots are in the oven so it stays warm.
Balsamic Glazed Carrots (This is our favorite way to eat carrots)
1 pkg of baby carrots
Olive or Canola oil
Balsamic Vinegar
Salt and Pepper
Preheat oven to 450˚. Place carrots on jelly-roll pan. Drizzle with oil and vinegar, sprinkle with salt and pepper. Toss to coat. Roast in the oven for approximately 20 minutes. The carrots will be slightly glazed and firm, not mushy.
Wednesday
Taco Night!
Tacos
Serve up your favorite tacos! There are specials on ground beef and Ortega Products!
Thursday
Caesar Chicken Pasta Salad
Caesar Chicken-Pasta Salad (courtesy of Julie F. – adapted from Cooking Light)
2 cups chicken breast roasted, shredded, cooled (leftover from Tuesday’s chickens but save some for tomorrow night)
3 cups Penne pasta, cooked and rinsed w/cool water
2 cups Romaine lettuce, thinly sliced
1 1/2 cups cherry tomatoes, halved
1/2 cup Basil, thinly sliced
1/2 cup green onion chopped
1/ 3 cup Caesar dressing
4 oz feta cheese, crumbled
1 garlic clove, minced
Combine all ingredients in large bowl; toss well to coat.
*The fresh basil really makes this dish
***If you don’t think your kids will eat the salad, just make extra pasta and toss with butter and parmesan and call it a night!
Friday
Roasted Chicken and Pesto Panini
Cream of Roasted Tomato Soup
Roasted Chicken and Pesto Panini (adapted from Southern Living)
Leftover chicken from Tuesday’s roast chickens
1 small jar of pesto sauce or homemade if you like (due to my son’s nut allergy, I make this homemade without the addition of pine nuts – you really don’t notice the difference)
Sliced Sourdough bread
1 (8 oz.) package of sliced provolone cheese
3 T. of melted butter
Remove chicken from bones and shred into bite-size pieces. (Save bones to make stock over the weekend for soup to freeze.)
Spread pesto on 1 side of each bread slice. Arrange chicken and cheese on top of one piece of bread covered in pesto. Top with remaining piece of bread – pesto side down. Brush with melted butter on both sides of the sandwich.
If you have a Panini Press use as directed. If you do not, simple place sandwiches on hot griddle and press firmly with large spatula or heated iron skillet (I call this the homemade Panini Press). You can also use a brick covered in foil. The idea is to flatten the sandwich and heat it through so that the cheese melts and the chicken is warmed. (TIP – warm shredded chicken for a little in the micro prior to assembly. This will cut down on the grilling time.)
Cream of Roasted Tomato Soup (family favorite and sooooo easy)
1 1/2 pounds of ripe plum tomatoes – about 8
5 T. olive oil
2 minced garlic cloves
1/2 t, dreied oregano, crumbled
1/4 t. dried basil, crumbled
1/2 t. freshly ground black pepper
1/2 cup finely chopped onion
1 cup chicken broth
1/4 cup dry red wine
3/4 cup of heavy cream
1/2 cup tomato paste
Sugar to taste, if needed
2 T. of freshly grated parmesean cheese, optional
Preheat oven to 475. Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan. Brush generously with 3 T. of the olive oil and sprinkle with garlic, oregano, basil, and pepper. Roast tomatoes until their edges are charred, about 15 - 20 minutes. Scrape tomatoes, oil, and herbs from pan into a food processor. Process until not quite smooth (Leaving chunks and charred black specks)
In a saucepan cook onion in remaining 2 T. of olive oil until translucent. Whisk in tomato puree, broth, and wine. Then whisk tomato paste. Heat the cream and whisk into the tomato mixture. Taste and add sugar if necessary. Stir in optional Parmesan. Add salt and pepper to taste and bring soup to a simmer.
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
Bag of baby carrots
Sprigs of fresh sage and thyme (or dried if you prefer)
4 onions
Romaine Lettuce
Cherry or Grape tomatoes
Fresh Basil
Green onions
Garlic
1 ½ lbs. of plum tomatoes – about 8
Deli
Parmesan Cheese
Spices/Oils/Vinegars/Condiments
Olive Oil
Canola oil
Poultry Seasoning
Salt and pepper
Balsamic Vinegar
Caesar dressing
Oregano
Basil
Chicken broth
Sugar
Canned Goods/Ethnic Foods/Dry Goods
Wild rice
Penne Pasta – GE Special on Barilla
Pesto Sauce
Tomato paste
Taco Seasoning – GE special on Ortega products
Taco shells – hard or soft – GE special on Ortega products and Mission in the fridge section
Salsa
Seafood/Meat Case/Butcher
2 whole Roasting chickens ($.89 per lb.)
Ground beef – GE special on 92% lean ground beef value pack
Frozen Foods
Dairy
Shredded cheddar cheese – GE special on Heluva Good – check for coupon!!
Feta Cheese
Sliced provolone cheese – GE special on Sargento
Butter
Heavy cream
Bread
Sliced Sourdough Bread
Misc.
Red wine
Happy Fourth of July!!! Be careful near the grills and the fireworks!
This week is a short week due to the holiday. We are going to roast chickens – my favorite thing to do – and use up all of the leftovers to re-create delicious economical meals for your busy family! Then let’s whip up some tacos for a fun family night! Get some salsa music playing and have your kids dance around the house while you whip up dinner. You may need to get the blender going to!
Enjoy the week and relax! This is summer after all. Soak up the wonderful sunshine and enjoy every moment outside that you can!
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
Enjoy the day off!!!!
Tuesday
Roasted Chicken
Balsamic Glazed Carrots
Wild Rice
Roasted Chicken
2 roasting chickens
2 T. olive oil
Poultry seasoning
4 sprigs of fresh sage and thyme (or 2 t. of dried sage and thyme)
2 onions, quartered
salt
pepper
Remove and discard giblets from chicken; rinse under cold water and pat dry. Rub chickens with olive oil. Place onion and fresh herbs inside the cavity of each chicken. (If you are using dried herbs, sprinkle on the outside of the chicken.) Sprinkle with poultry seasoning, salt and pepper.
If desired, tie ends of legs together with heavy string. Lift wing tips up and under chicken. Place chickens, breast side up, on a rack in a shallow roasting pan. (Some people like to cook theirs breast side down. Just be sure to turn it breast side up for the last ½ hour of cooking so they can get nice and browned.) Bake according to the package. Usually, a 4-5lb chicken will cook at 375˚ for 1 hour and 50 minutes or until juices run clear or a meat thermometer inserted into the thigh registers 180˚. Please adjust the cooking time to the weight of your chicken. When in doubt – just wait for the built in timer to pop! This can be found in the breast of the chicken.
Serve one roasted chicken and cover and refrigerate the other for later use.
Prepare the carrots while your chicken is resting – be sure to keep your chicken covered with foil while the carrots are in the oven so it stays warm.
Balsamic Glazed Carrots (This is our favorite way to eat carrots)
1 pkg of baby carrots
Olive or Canola oil
Balsamic Vinegar
Salt and Pepper
Preheat oven to 450˚. Place carrots on jelly-roll pan. Drizzle with oil and vinegar, sprinkle with salt and pepper. Toss to coat. Roast in the oven for approximately 20 minutes. The carrots will be slightly glazed and firm, not mushy.
Wednesday
Taco Night!
Tacos
Serve up your favorite tacos! There are specials on ground beef and Ortega Products!
Thursday
Caesar Chicken Pasta Salad
Caesar Chicken-Pasta Salad (courtesy of Julie F. – adapted from Cooking Light)
2 cups chicken breast roasted, shredded, cooled (leftover from Tuesday’s chickens but save some for tomorrow night)
3 cups Penne pasta, cooked and rinsed w/cool water
2 cups Romaine lettuce, thinly sliced
1 1/2 cups cherry tomatoes, halved
1/2 cup Basil, thinly sliced
1/2 cup green onion chopped
1/ 3 cup Caesar dressing
4 oz feta cheese, crumbled
1 garlic clove, minced
Combine all ingredients in large bowl; toss well to coat.
*The fresh basil really makes this dish
***If you don’t think your kids will eat the salad, just make extra pasta and toss with butter and parmesan and call it a night!
Friday
Roasted Chicken and Pesto Panini
Cream of Roasted Tomato Soup
Roasted Chicken and Pesto Panini (adapted from Southern Living)
Leftover chicken from Tuesday’s roast chickens
1 small jar of pesto sauce or homemade if you like (due to my son’s nut allergy, I make this homemade without the addition of pine nuts – you really don’t notice the difference)
Sliced Sourdough bread
1 (8 oz.) package of sliced provolone cheese
3 T. of melted butter
Remove chicken from bones and shred into bite-size pieces. (Save bones to make stock over the weekend for soup to freeze.)
Spread pesto on 1 side of each bread slice. Arrange chicken and cheese on top of one piece of bread covered in pesto. Top with remaining piece of bread – pesto side down. Brush with melted butter on both sides of the sandwich.
If you have a Panini Press use as directed. If you do not, simple place sandwiches on hot griddle and press firmly with large spatula or heated iron skillet (I call this the homemade Panini Press). You can also use a brick covered in foil. The idea is to flatten the sandwich and heat it through so that the cheese melts and the chicken is warmed. (TIP – warm shredded chicken for a little in the micro prior to assembly. This will cut down on the grilling time.)
Cream of Roasted Tomato Soup (family favorite and sooooo easy)
1 1/2 pounds of ripe plum tomatoes – about 8
5 T. olive oil
2 minced garlic cloves
1/2 t, dreied oregano, crumbled
1/4 t. dried basil, crumbled
1/2 t. freshly ground black pepper
1/2 cup finely chopped onion
1 cup chicken broth
1/4 cup dry red wine
3/4 cup of heavy cream
1/2 cup tomato paste
Sugar to taste, if needed
2 T. of freshly grated parmesean cheese, optional
Preheat oven to 475. Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan. Brush generously with 3 T. of the olive oil and sprinkle with garlic, oregano, basil, and pepper. Roast tomatoes until their edges are charred, about 15 - 20 minutes. Scrape tomatoes, oil, and herbs from pan into a food processor. Process until not quite smooth (Leaving chunks and charred black specks)
In a saucepan cook onion in remaining 2 T. of olive oil until translucent. Whisk in tomato puree, broth, and wine. Then whisk tomato paste. Heat the cream and whisk into the tomato mixture. Taste and add sugar if necessary. Stir in optional Parmesan. Add salt and pepper to taste and bring soup to a simmer.
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
Bag of baby carrots
Sprigs of fresh sage and thyme (or dried if you prefer)
4 onions
Romaine Lettuce
Cherry or Grape tomatoes
Fresh Basil
Green onions
Garlic
1 ½ lbs. of plum tomatoes – about 8
Deli
Parmesan Cheese
Spices/Oils/Vinegars/Condiments
Olive Oil
Canola oil
Poultry Seasoning
Salt and pepper
Balsamic Vinegar
Caesar dressing
Oregano
Basil
Chicken broth
Sugar
Canned Goods/Ethnic Foods/Dry Goods
Wild rice
Penne Pasta – GE Special on Barilla
Pesto Sauce
Tomato paste
Taco Seasoning – GE special on Ortega products
Taco shells – hard or soft – GE special on Ortega products and Mission in the fridge section
Salsa
Seafood/Meat Case/Butcher
2 whole Roasting chickens ($.89 per lb.)
Ground beef – GE special on 92% lean ground beef value pack
Frozen Foods
Dairy
Shredded cheddar cheese – GE special on Heluva Good – check for coupon!!
Feta Cheese
Sliced provolone cheese – GE special on Sargento
Butter
Heavy cream
Bread
Sliced Sourdough Bread
Misc.
Red wine
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