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