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

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!


Enjoy the day off!!!!


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

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.


Taco Night!


Serve up your favorite tacos! There are specials on ground beef and Ortega Products!


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!


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!


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
1 ½ lbs. of plum tomatoes – about 8

Parmesan Cheese

Olive Oil
Canola oil
Poultry Seasoning
Salt and pepper
Balsamic Vinegar
Caesar dressing
Chicken broth

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

Seafood/Meat Case/Butcher
2 whole Roasting chickens ($.89 per lb.)
Ground beef – GE special on 92% lean ground beef value pack

Frozen Foods

Shredded cheddar cheese – GE special on Heluva Good – check for coupon!!
Feta Cheese
Sliced provolone cheese – GE special on Sargento
Heavy cream

Sliced Sourdough Bread

Red wine

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