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!
Cider Grilled Pork Chops – Double Duty
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.
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.
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.
Grilled Portobello Burgers
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
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.
Chips and Salsa
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!
BBQ Chicken Pizza
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!
2 White onions
Portobello Mushroom Caps – need 4
2 Red peppers
Goat, Gorgonzola or Feta cheese – whichever you prefer
Crushed red pepper
BBQ sauce – your favorite plus a Hot and Spicy one!
44 oz. bottle of ketchup
Canned Goods/Ethnic Foods/Dry Goods
4 (21 oz.) cans of baked beans
Pre-baked pizza shell – or homemade if you prefer - You may also find these in the Deli
8 boneless, center-cut pork chops
6 bone-in chicken breasts or legs or thighs or any combo thereof
2 lbs. hamburger
Mexi-blend cheese – Monterey Jack/Cheddar blend