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!
Zucchini Sausage Casserole
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!
Pork Chops with Spicy Rub
Apple Cole Slaw
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
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.
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.
Salmon with Oriental Mahogany Sauce
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.
Salad or Sandwich night
Salmon and Strawberry Salad
Salad greens – spinach, romaine or spring mix
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
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.
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!
12 oz. fresh mushrooms – GE special 8 oz. pack is only $1
2-3 yellow squash
3-4 large Granny Smith apples
Salad greens – Bags of salad at GE for $1
Strawberries – for Salmon salad – GE special
Pears – for pork salad
Walnuts – for pork salad
Dried cranberries – for pork salad
Crumbled blue cheese – pear salad
Pizza shell – for pizza night – GE special $1!!!!
Pepperoni for pizza night – GE special $1!!!
BBQ sauce – GE special on Open Pit - $1!!!
Ketchup – 44 oz. bottle
Balsamic vinaigrette – GE special on GE brand - $1
Canned Goods/Ethnic Foods/Dry Goods
14.5 oz. stewed tomatoes, Italian style
4 – 21 oz. cans of baked beans
Whole cranberry sauce
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
Cheddar cheese – GE special on Sargento