Weekly Menu for the week of August 30

Hey everyone! Welcome to my weekly menu!

Let the craziness begin!!! School starts on Monday!!! I think we have a week before the after-school activities get into full swing but the planning of dinners is more important than ever. This was the time of year I decided I needed to change how I was doing things at home to save time and money in the kitchen. It was a few years ago and my daughter had just started going to school all day and participated in CCD, soccer and dance after school. We would race around those few hours between school and dinner and arrive home with nothing prepared. Ultimately, I would pick up the phone and order take-out – about 4 times a week!!! WOW - the money we wasted!!! And the calories consumed … not going there!

My point in sharing this with you is that if this sounds familiar you can change the way your family eats! You can prepare budget friendly meals that are tasty and healthy for your family! Follow the plan and you will be amazed at how easy it can be. But don’t stress if events out-of-your-control happen and prevent you from following the menu to a tee – life happens! Kids get sick, husbands travel, last minute meetings are organized, deadlines are imposed and moms get tired … pizzas will be ordered. But try and follow my plan or customize your own for your family’s tastes, and stick to it!!! Never go to the grocery without a plan! This is one of the areas in our lives that can be made less stressful!

This week’s menu again features LOTS of fresh ingredients that are in season and crowding my windowsill and countertops! Fresh tomatoes combined with feta and shrimp for a delicious pasta dish! Quick, tasty pork chops and roasted broccoli are a wonderful pair and so easy to make! The Super Saver Meal this week is Roasted Tomato and Basil Pasta - Giant Eagle has Barilla pasta on special for $1/box and Grape Tomatoes $1/pkg!!! Bags of salad are also $1 - feed your entire family for less than $7!!! Let’s reinvent our leftovers on Thursday for a delicious pork sandwich – not the kind served in a dirty ashtray for you John Hughes fans! And Friday night we will grill up steak for amazing fajitas!!! These are great before you hit the football games! Or take them with you! Once you have grilled everything at home, wrap the steak, peppers, and tortillas in individual foil packs and show up to tailgate in style!!! Your friends will be amazed!!!

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

Shrimp and Feta with Pasta
Tossed Salad

Shrimp and Feta with Pasta – adapted from The Black Dog

4 cloves of garlic, minced
3 T. olive oil
1 lb. shrimp, peeled and deveined
¼ cup of white wine
4 ripe tomatoes, diced
¼ cup of fresh basil leaves
1 cup of feta, crumbled
1 lb. of pasta – angel hair or thin spaghetti

Cook pasta according to its directions until al dente.

Meanwhile, heat oil in a large skillet and add the garlic. Sauté for a couple of minutes but be careful not to burn! Add the shrimp and sauté until they are pink. Add the wine and let it cook down a bit. Add the diced tomatoes and lower the heat.

Add the basil and the feta. Season with salt and pepper. Once the ingredients have been combined remove from the heat and set aside.

Serve the sauce on top of the cooked pasta.


Tuesday

Simple Grilled Pork Chops
Roasted Broccoli with Walnuts
Wild Rice

Simple Grilled Pork Chops – double this recipe if you want leftovers for sandwiches on Thursday!

Marinade:

2 T. of lemon juice
3 T. of soy sauce
1 T. olive oil
½ t. of brown sugar
¼ t. rosemary
¼ t. kosher salt
¼ t. pepper

6 ½ inch boneless, pork chops

Whisk together the ingredients for the marinade. Place chops in a large zip-lock bag and pour the marinade over the chops. Tightly seal the bag and turn to coat the chops. Place in the refrigerator and let marinate for 30 minutes or more.

Remove chops from the bag and discard the marinade. Place chops on the grill and grill the chops for 3-4 minutes a side. These are thinner than other chops and the will cook quickly. Remove from the grill and cover with foil and let rest while you prepare the broccoli.

Roasted Broccoli with Walnuts – from Michelle G.

1 head of fresh broccoli florets
1 T. of olive oil
2 t. of minced garlic
1 cup of chopped walnuts
Salt and pepper to taste
Balsamic vinegar

Spread broccoli onto a cookie sheet or jelly roll pan, drizzle with olive oil, salt pepper, garlic, and walnuts. Cook at 425 for about 15 minutes, stirring occasionally, and within the last couple of minutes drizzle with balsamic vinegar.


Wednesday

Roasted Tomato Pasta with Basil
Tossed Salad


Roasted Tomato Pasta with Basil

2 pints of cherry or grape tomatoes – sliced in half
Olive oil
3 cloves of garlic, minced
Fresh ground pepper
10 basil leaves, chopped
Salt – kosher or sea preferred
1 lb. of fettuccini pasta
Parmesan cheese

Preheat oven to 400˚.

Spread tomatoes out on a jelly-roll pan. Drizzle with a generous amount of olive oil. Add garlic and pepper and toss until tomatoes are covered. Place in the oven and bake for 15-20 minutes or until the tomatoes are soft. Remove from the oven and season with salt.

Meanwhile cook pasta according to the directions. Scrape all of the tomatoes, garlic and oil from the jelly roll pan and toss with the cooked pasta and add the fresh basil. Serve with parmesan cheese.


Thursday

Leftovers or Pork Sandwich with Caramelized Onions
Veggies and Dip
Chips

Pork Sandwich with Caramelized Onions (adapted from cooking Light)

1 T. olive oil
2 large onions sliced
1 T. sugar
1 T. red wine vinegar
1 T. low-sodium soy sauce
1/8 t. ground red pepper
2 garlic cloves, minced
2 T. sour cream
2 T. mayonnaise
1 T. prepared horseradish
Kaiser Rolls
Leftover pork – sliced thin
Red Leaf Lettuce

Heat oil in a large nonstick skillet over medium heat. Add onion and next 5 ingredients (through garlic) to pan; cook 30 minutes or until onions are golden, stirring occasionally. Remove from heat; let cool. Warm sliced pork in the microwave. Toast the Kaiser rolls.

Combine sour cream, mayonnaise, and horseradish; spread evenly over one side of the Kaiser roll. Arrange lettuce over bottom half of the roll. Arrange onions and sliced pork over lettuce. Top with top half of the roll.


Friday

Beef Fajitas
Chips and Salsa

Beef Fajitas – adapted from Black Dog

2 T. paprika
2 t. cumin
2 t. cayenne
2 T. chili powder
2 t. onion powder
2 t. garlic powder
1 T. thyme
1 T. marjoram
2 lbs. of steak – flank, skirt or top sirloin
2 onions
2 bell peppers – green, red or a mix
2 T. olive oil
Flour tortillas
Toppings – sour cream, cheese, tomatoes

Mix the spice ingredients together. Rub all of the spices into the beef and let sit for five minutes. Place the steak on a hot grill about 6 minutes per side or until your desired doneness.

Meanwhile, slice the onion and peppers. Add the oil to a large skillet (iron if you have it) and heat. Once the oil is hot add the peppers and onions and cook until they begin to soften and caramelize a bit.

Warm the tortillas before assembling your fajitas. Slice the beef across the grain.

Place the beef and peppers on a large platter, grab yourself a nice cold beverage and head out on your porch, deck or patio and enjoy the start to a nice long weekend!

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 Fresh Express $1/bag!!!
Garlic
4 large tomatoes
Fresh basil
Lemon
Broccoli
Walnuts
Green beans – or frozen GE special on Hanover
2 pkgs of grape tomatoes - GE special $1/pkg.
3 large onions
Red leaf lettuce for sandwiches – or whatever you have on hand
2 bell peppers – any color

Deli
Feta
Kaiser rolls
Parmesan Cheese

Spices/Oils/Vinegars/Condiments
Olive oil
Brown sugar
Rosemary
Balsamic vinegar

Sugar
Red wine vinegar
Ground red pepper - cayenne
Mayonnaise
Paprika
Cumin
Chili powder
Onion powder
Garlic powder
Thyme
Marjoram

Canned Goods/Ethnic Foods/Dry Goods
Pasta – 2 boxes - GE special Barilla pasta $1/box
Soy sauce
Wild rice
Salsa - GE special on GE brand

Seafood/Meat Case/Butcher
1 lb. shrimp- GE special
Boneless, pork chops - GE BOGO on value pack
2 lbs. flank steak, skirt or top sirloin steak – GE BOGO on top sirloin steak

Frozen Foods

Dairy
Butter
Sour cream - GE special on Heluva Good - look for coupon!!!
Horseradish
Flour tortillas
Cheese for fajitas

Bread

Misc.
White wine
Tortilla chips- GE special on GE brand

Weekly Menu for the week of August 23

Hey everyone! Welcome to my weekly menu!

This week’s menu has a definite Italian flair to it … Yes I was one of the many who went to see Eat, Pray, Love last week. As Julia Roberts eats her way through Italy I was literally licking my lips in the theater!!! And it just so happens that an old friend from home passed on a delicious recipe for Pasta Carbonara that he and his family enjoy! His wife is from Italy so you know it must be good! We will also finish up the week with Pizza Margherita – an easy, fresh way to use up all of those wonderful tomatoes sitting on your windowsill. I know it is August and the end of summer but I have included my Italian Wedding Soup this week. The chicken breasts are on special and there is zucchini in it so we again are using up fresh ingredients. This soup freezes really well and the kids LOVE it!!! Tiny meatballs and pasta is a wonderful combo in my house.

Speaking of fresh ingredients and specials at Giant Eagle, we are taking advantage of the special on catfish by creating a Cajun Catfish Sandwich you are sure to love. And for all of those peppers sitting around your kitchen … how about a Stuffed Pepper Casserole that has all of the wonderful flavors of stuffed peppers without all of the work!

This is our last week of summer. It is a very bittersweet time around here. The kids and I are ready to be back on a schedule but we have had one of the greatest summers ever!!! The kids are at such great ages and the weather has been amazing!!! My husband’s schedule has cooperated (for the most part) so we have enjoyed some incredible family time – our best ever! I hope that you and your family have enjoyed the summer to the fullest! Fall is my favorite time of year and I do look forward to cooler days ahead and the leaves crunching under my feet. But for now – we are going to enjoy this last week of summer as best we can! Enjoy every moment!!!

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

Cajun Catfish Sandwiches
Cole Slaw

Cajun Catfish Sandwiches – adapted from Cooking Light

½ lb. bacon, cut into ½ inch pieces – the bacon will be used later in the week
1/3 cup of yellow cornmeal
2 t. of Cajun Seasoning
4 (6 oz.) catfish fillets
Sandwich buns

Cook bacon in a large non-stick skillet until crisp. Remove the bacon and drain on paper towels. Reserve about 1 T. bacon drippings in the skillet. Place the cooled bacon in a container for dinner later in the week.

Combine the cornmeal and the Cajun seasoning in a shallow dish. Be sure to pat the fillets dry and then dredge the fillets in the cornmeal mixture. Add fillets to the bacon drippings and cook 5 minutes on each side or until the fish flakes easily.

You may want to pop the sandwich buns in the oven to toast a bit. Feel free to pile the cole slaw on top of the fish sandwich.

Cole Slaw (adapted from Cooking Light – yes I know, again – it is our favorite!)

1 pkg. of slaw mix
1/4 cup rice wine vinegar
2 tablespoons sugar
2 tablespoons whole-grain mustard
2 tablespoons mayonnaise
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper

Combine vinegar, sugar, mustard, mayonnaise, salt, black pepper, and red pepper in a small bowl; stir well with a whisk. Add the mustard mixture to cabbage mixture, and toss well to coat. Cover and chill for 20 minutes. Stir before serving.


Tuesday

Stuffed Pepper Casserole
Tossed Salad

Stuffed Pepper Casserole – (our favorite and super easy way to eat stuffed peppers)

2-4 green peppers, chopped (number will depend if your kiddos like them)
1 lb. of ground beef
1 large can of tomato sauce
1 T. of Italian Seasoning
2 cups of cooked white or brown rice
1 cup of shredded cheddar cheese

Brown ground beef in a large skillet. Drain and add Italian Seasoning and chopped peppers.

Layer cooked rice on the bottom of a casserole dish that has been sprayed with cooking oil. Place the beef mixture on top. Cover with the tomato sauce and stir gently until slightly combined. Cover the entire dish with cheddar cheese. Bake in a 375˚ oven for 20-30 minutes or until the cheese is bubbly and the dish is heated through.

You can freeze leftovers for later!


Wednesday

Pasta Carbonara
Tossed Salad

Pasta Carbonara – adapted from About.com

1 lb. of spaghetti
¼ cup of heavy cream
4 eggs
½ lb. bacon, diced (leftover from Monday’s dinner)
1 t. of olive oil
2 T. of fresh parsley
Salt and pepper to taste – I always use Kosher or Sea Salt
¾ cup of pecorino-romano cheese or parmesan cheese

Cook the pasta according to its directions. While the pasta combine the eggs, cream, cheese and olive oil in a bowl and beat with a whisk until completely mixed.

Drain the pasta and return it to the pot. Toss with the egg and cream mixture. Add the chopped bacon (you will want to crisp this up a bit in a pan or the micro) and the chopped parsley. Serve right away with additional cheese if you want.


Thursday

Wedding Soup
Sliced Olive Oil Bread

Kristen’s Wedding Soup

3 large chicken breasts, with skin and bone
16 cups of chicken stock or broth
salt, pepper and celery seed to taste

Bring chicken stock to a boil. Then add chicken and seasonings. Boil until chicken is fully cooked. Season as you go. Remove chicken when cooked, skin, debone and cut chicken into bite size pieces and set aside until later.

Meatballs:
1 pound of ground beef
2 eggs, slightly beaten
4 T. of bread crumbs (I use Italian style)
¼ cup of parmesan cheese
½ t. of minced garlic
1 t. dried basil
1 t. onion powder

In a large bowl, combine all of the above ingredients for the meatballs. Form small meatballs. Cook over medium heat in 2 T. of olive oil, until cooked or pop them in the oven at 350˚ until done. Remove and drain on paper towels and set aside until later.

10 oz. frozen or fresh spinach, chopped
1 cup ancini de pepe, pastina or orzo
1 cup chopped onions
1 cup chopped zucchini
1 cup chopped carrots

Add pasta to the boiling pot of water after chicken has been removed. Let cook 5 minutes.
Add spinach and simmer 5 more minutes.
Meanwhile saute vegetables in olive oil for about 5 minutes or until tender.
Return cut chicken to broth, add meatballs and vegetables and simmer until ready to serve, at least 5 minutes.

Serve sprinkled with parmesan cheese.


Friday

Pizza Margherita
Salad
Grapes

Pizza Margherita

Pizza shell – precooked – if you buy dough or have homemade just prebake it!
1 t. olive oil
1 garlic clove, minced
5 plum tomatoes or 2 large regular tomatoes, sliced thin
¼ cup of thinly sliced fresh basil
1 cup of shredded mozzarella cheese – if you have fresh mozzarella even better!!!

Combine the olive oil and garlic. Brush onto the pre-baked pizza crust. Layer sliced tomatoes over the pizza and top with the shredded cheese and sliced basil. If using fresh mozzarella, just slice and layer on top of the tomatoes.

Place in a 400° oven for about 12 minutes or until the cheese is melted and the crust is golden.

***Kid Tip*** if the sight of sliced tomatoes makes your kids turn their noses up, try chopping them up – the shape and texture may be more appealing to their little untrained palettes. 

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
Slaw mix
Tossed salad – GE special
2-4 green peppers – depends if your kids like them – GE special or buy them up at local farmer’s markets!
Parsley
Garlic
Onion
Small zucchini
Carrots – GE special
5 plum tomatoes or 2-3 large tomatoes – GE special or farmers’ markets
Fresh basil
Grapes – GE special

Deli
Sandwich buns
Pecorino-Romano cheese or Parmesan - need at least 1 cup but probably more
Baked pizza shell or fresh dough

Spices/Oils/Vinegars/Condiments
Yellow cornmeal
Cajun seasoning
Rice wine vinegar
Sugar
Whole-grain mustard
Mayo
Ground red pepper
Italian seasoning
Olive oil
Chicken stock or broth – need 16 cups
Celery seed
Basil
Onion powder

Canned Goods/Ethnic Foods/Dry Goods
Large can of tomato sauce
Rice – white or brown
1 lb. spaghetti
Ancini de pepe, pastina or orzo

Seafood/Meat Case/Butcher
Bacon – GE special on Farmland
4 (6 oz.) catfish fillets – GE special
Ground beef – GE special
Chicken breasts with the bone and skin – GE special

Frozen Foods
Box of spinach

Dairy
Shredded cheddar cheese – GE special on Sargento
Heavy cream – only need ¼ cup so opt for the smallest container
Eggs
Mozzarella – shredded or use fresh if you have it – GE special on Sargento

Bread
Italian seasoned breadcrumbs

Misc.

Weekly Menu for the week of August 16

Hey everyone! Welcome to my weekly menu!

I LOVE this time of year!!! So many fresh veggies! We are going to use them up this week in a variety of ways. Let’s roast a bunch of veggies for an incredible sandwich or toss them with butter and parmesan for a quick dish on Meatless Monday! We are going to head to our freezers and use up the rest of last week’s special on Top Round for an amazing Pepper Steak recipe that will make you very happy!!! Then we will take advantage of this week’s special on boneless, skinless chicken breasts for one of our family favorite meals – Sun-Dried Tomato Chicken! You will fire up the grill once but prepare enough for two meals!!! In addition to the Roasted Veggie Sandwich we will also continue to pay homage to National Sandwich Month by creating a melt-in-your-mouth Blue Cheese Burger! Of course I skip the cheese for the kids – they are not fans! We will then finish the week by using up the leftover grilled chicken and kick off the weekend with a Siesta – Enchilada Casserole!

If you are shopping at Giant Eagle – or any other supermarket – there are GREAT specials on back-to-school breakfast, lunch and snack ideas. Lots of specials on bread, juice boxes, yogurt, pancake mixes, etc. Stock up now!!!

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

Roasted Veggie Sandwich
Tossed Salad

Roasted Veggie Sandwich

1 sliced zucchini squash
1 sliced summer squash
1 cup thinly sliced carrots
1 small box sliced mushrooms
1 sliced red bell pepper
1 small sliced onion
2 T. olive oil
Salt and pepper to taste
Favorite bun or bread
Favorite Cheese – provolone, mozzarella, or goat
Dressing – Italian or Balsamic

Toss all the veggies together with the oil and salt and pepper. Roast on a cookie sheet at 450˚ for about 20 minutes, turning once mid-way through. Put them in the upper half of the oven so they get a little brown on top.

Once the veggies are removed from the oven, place the bun or bread topped with cheese under the broiler until the cheese melts and the bread is toasted.

Assemble sandwiches and drizzle with the dressing.

Roasted veggies are also wonderful tossed with pasta that has been dressed with melted butter and parmesan cheese!

***Kid Tip*** If your kiddos will stick their noses up all of these amazing veggies, simply whip up a few grilled cheese sandwiches!


Tuesday

Pepper Steak
Steamed Rice – Double the rice for Wednesday’s meal

Pepper Steak

1 ½ lbs. of boneless round steak or flank steak, cut into strips for stir-fry
¼ cup of corn starch
1 T. of Canola oil
1-2 green peppers sliced
1-2 tomatoes, chopped
1 bunch of green onions, cut into 1 inch pieces
¼ cup of soy sauce
¼ cup of water
3 cloves of garlic, minced
1 t. of sesame oil
1 T. of hoisin sauce
¼ t. of crushed red pepper

Dredge steak in corn starch and heat Canola oil in wok or large skillet. Add steak to hot oil and stir fry for a couple of minutes. Stir together soy sauce, water, garlic, oil, hoisin and red pepper. Add the soy mixture to the skillet and stir-fry for 1 minute. Add the vegetables and stir-fry for an additional 5 minutes. Serve over steamed rice.


Wednesday

Sun Dried Tomato Chicken
Steamed Rice
Salad

Sun Dried Tomato Chicken

1 cup of corn – or 1 box of frozen corn
½ cup minced sun dried tomato
½ cup thinly sliced scallions
1 t. chopped garlic
½ t. salt
1 T. chopped green chilies
3 T. lime juice
2 T. olive oil
6 T. fresh cilantro chopped
1 t. cumin
4 boneless, skinless chicken breasts – cook an additional 4 chicken breasts for Friday night.
Put the tomatoes in a food processor with the olive oil. If you use the sundried tomatoes that are packed in oil, omit the additional oil. Add garlic, salt, chili, lime juice, cilantro and cumin. Stir in scallions and corn. Marinate for at least 2 hours or it can be made the night before.

Season the chicken breasts with salt and pepper and place on a hot grill. Grill for about 4 minutes per side until they are done. To serve place the salsa on top of the grilled chicken. Serve with steamed rice and a salad.


Thursday

Blue Cheese Burgers
Chips
Baked Beans

Blue Cheese Burgers

1 ½ lbs. of ground beef
4 oz. blue cheese, cut into chunks
1 shallot, finely diced
Dash of hot pepper sauce
1 t. Worcestershire Sauce
½ t. of dry mustard
½ t. of salt
½ t. of pepper
6 hamburger buns
1 large red onion, sliced thick

In a large bowl, combine beef, shallot, hot pepper sauce, Worcestershire sauce, dry mustard, salt and pepper. Form into thin patties and place chunks of blue cheese in the middle of one patty. Top with another patty so that the cheese is stuffed into the middle of the burger. Place burgers on a hot grill. Grill for about 5 minutes per side. Also, place the thick slices of onion on the grill beside the burgers. Cook for a few minutes each side. Serve on top of the burgers or on the side.


Friday

Chicken Enchilada Casserole
Chips and Salsa

Chicken Enchilada Casserole – Courtesy of LAP
Green Chili Sauce:

2 T. olive oil
2-3 cloves garlic, minced
1 small onion, chopped
4-4oz cans diced green chilies
2-3 T. flour
3 C. water
Garlic salt to taste

Sauté the onion and garlic in olive oil till tender. Add next 4 ingredients. Bring to boil and simmer 5 minutes. Can be made ahead!

Casserole:

Green chili sauce
Cooking Spray
1 pkg. of taco size tortillas
4 boneless, chicken breast cooked and cubed – use the leftover grilled chicken from Wednesday
1 pint sour cream
16 oz. pkg. of Mexican blend shredded cheese

Coat a 9x13 baking dish with cooking spray. Layer 3-4 tortillas, ½ chicken, ½ of the sour cream, 1/3 cheese, 1/3 green chili sauce. Repeat. Then add remaining chili sauce, and cheese. Bake at 350 until heated through. About 30 minutes.


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
Small zucchini
Small yellow summer squash
Carrots
Small box of mushrooms – GE special BOGO
Red pepper
2 Small onions
Salad
1-2 green peppers
1-2 tomatoes – GE Special
2 Bunches of green onions
Garlic
2 limes
Cilantro
Shallot
Red onion

Deli
Favorite roll or bread for roasted veggie sandwiches
Favorite cheese for veggie sandwich – provolone, mozzarella or goat
Blue cheese – block or wedge
Hamburger buns – GE special on Kaiser rolls

Spices/Oils/Vinegars/Condiments
Olive oil
Italian dressing or Balsamic vinaigrette – Coupon for Newman’s Own or Ken’s
Corn starch
Canola oil
Red pepper flakes
Hot pepper sauce
Worcestershire sauce
Dry mustard
Flour – GE special on Gold Medal Flour

Canned Goods/Ethnic Foods/Dry Goods
Soy sauce
Sesame oil
Hoisin sauce
Rice – white or brown – Coupon for Uncle Ben’s
Sun dried tomatoes – packed in oil preferred
5 (4 oz.) Cans of diced green chilies
Salsa

Seafood/Meat Case/Butcher
Boneless, round steak or flank steak – check freezer from last week’s Top Round special!
Boneless, skinless chicken breasts – need about 8 – GE special
Ground beef – 1.5 lbs. – GE special on 85% lean

Frozen Foods
Box of corn – or cut off the corn on two ears

Dairy
Taco-size tortillas
Sour cream – GE special on Daisy
Mexican Blend shredded cheese

Bread

Misc.
Potato Chips
Tortilla Chips - FREE Tostitos when you purchase 3 Pepsi products!!!

Weekly Menu for the Week of August 9

Tomatoes on the Vine

Hey everyone! Welcome to my weekly menu!

You say tomato I say tomato ... it doesn't matter how you say it when you have them covering your windowsill, filling the bowls on your counter and stuffing your veggie drawer! Tomato season has arrived and is in full force! Needless to say we are incorporating these red juicy fruits throughout the week! They will find themselves on top of our sandwiches, roasted in a creamy soup and diced up as is for a fresh marinara that is so simple and so easy it will knock your socks off ... or your flip flops as it is too hot for shoes and socks!

You know the saying - "You learn something new everyday" - or at least we should to keep our minds fresh - I learned last week that August is National Sandwich Month! And yeah ... we must pay homage to the creation that is so versatile and loved by those of all ages! Whether you love PB&J or baloney and cheese (you know who you are) everyone loves a good sandwich!!! And August is the perfect month to be declared National Sandwich Month - it is too hot to cook and quite frankly with school approaching and the endless lists that need to be completed in the few short weeks of summer that are left we are too tired to cook! But you still want to save money and put something healthy in front of your family at dinner. Solution - the Sandwich! Economical, versatile, and made to order to please every palette.

So how does a Prosciutto, Mozzarella and Tomato Panini sound? Yum right? We are pairing this amazing sandwich with Cream of Roasted Tomato Soup. It was on the menu a few weeks ago. So simple and a great way to use up those little red fruits you find everywhere! And then I couldn't decide - both eggs and bacon are on special this week. Egg Salad or BLTs - Egg Salad or BLTs - What about an Egg Salad BLT sandwich on toasted hearty Italian bread?! YES!!!! To make your dinner hour even smoother, fry up a whole bunch of bacon (on the weekend or when you have the spare time) and save a few slices for Thursday night. Just reheat a couple of the slices in the micro and voila - your sandwich and dinner are ready in no time! We are pairing the Egg Salad BLT with slices of cantaloupe. If by some chance you have leftover prosciutto, wrap a slice around a piece of cantaloupe for a truly divine snack! This makes a wonderful fresh appetizer for those end of summer picnics too! You could also add a shaved piece of parmesan and let's just say you have created a work of art for your taste buds!

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

Prosciutto, Tomato and Mozzarella Panini
Cream of Roasted Tomato Soup

Prosciutto, Tomato and Mozzarella Panini – adapted from Cooking Light

¼ cup of mayo
¼ cup of chopped fresh basil
1 cup of shredded mozzarella cheese
Large tomato sliced
16 thin slices of prosciutto
4 – 8” flatbreads

Slice each flatbread in half to make two half-moon pieces. Combine the basil and the mayo together. Spread on one side of each piece of flatbread. Place the shredded cheese on one-half and then top with 4 slices of prosciutto and 1-2 slices of tomato. Add more cheese on top of the tomato and top with the other half of the flatbread.

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 prosciutto is warmed.


Cream of Roasted Tomato Soup (family favorite and sooooo easy)

1 1/2 pounds of ripe plum tomatoes – about 8 – or use about 4 regular tomatoes
5 T. olive oil
2 minced garlic cloves
1/2 t, dried 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 parmesan cheese, optional

Preheat oven to 475. Halve tomatoes lengthwise (or quarter them if using regular tomatoes) 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.


Tuesday

Amy’s Famous Marinated Flank Steak (or Top Round)
Roasted potatoes
Steamed Green Beans

Amy’s Famous Marinated Flank Steak (or Top Round) – from one of my college roomies!!

3 cloves of garlic, minced
½ cup of olive oil
½ cup of tomato juice
½ cup of soy sauce
½ cup of brown sugar
½ t. of pepper
1 flank steak or top round cut for London Broil

Mix all ingredients together and place the steak in the marinade in a zip lock bag or a glass-covered dish for 8-24 hours. This is easily prepared the night before.

Heat the grill and place the steak on the grill for about 10 -12 minutes per side or until desired temperature. Remove from the grill and let rest at least 5 minutes before slicing against the grain into nice thin slices.

Roasted New Potatoes

3 lbs. of new potatoes cut into quarters or bite size pieces
¼ cup of olive oil
Kosher salt, pepper and rosemary to taste

Preheat oven to 450°. Combine all of the ingredients together and toss so that the potatoes are evenly coated. Spread out onto a jelly roll pan and roast in the oven for about 20-30 minutes. Stirring at least twice during the cooking process.


Wednesday

Fresh Marinara with Pasta
Tossed Salad
Italian Bread

Fresh Marinara with Pasta – adapted from Food Network

4 ripe tomatoes, seeded and diced
4 cloves of garlic, minced
½ cup of olive oil
1 T. balsamic vinegar
¼ t. red pepper flakes
¼ cup of chopped basil
1 pound of pasta – your choice but penne would be perfect!

Cook the pasta according to the directions until al dente.

While the pasta is cooking, combine all of the ingredients in a large bowl. Let sit until the pasta is finished. Add the cooked pasta to the bowl of ingredients and stir to combine. Season with salt and pepper to taste. Serve with fresh parmesan cheese.


Thursday

Egg Salad BLT’s
Chips
Sliced Cantaloupe

Egg Salad BLT’s – adapted from Cooking Light

1/3 cup of mayo
3 green onions, thinly sliced
2 t. of Dijon mustard
½ t. of black pepper
8 hard-boiled eggs
8 slices of Italian bread, toasted
4 slices of bacon, cooked and cut in half crosswise
8 slices of tomato
Lettuce leaves

Combine the mayo, onions, Dijon, and pepper in a medium bowl. Coarsely chop the eggs and add the eggs to the mayo mixture. Stir gently to combine. This can be made ahead of time – early in the day or the day before.

Assemble your sandwich with the egg salad, slices of bacon, tomato and lettuce.


Friday

Steak and Onion Pizza
Salad

Steak and Onion Pizza

1 large onion, sliced
1 T. olive oil
Leftover slices of steak from Tuesday
2 T. mayo
1 ½ t. of horseradish
Pizza crust- pre-baked
½ cup of shredded mozzarella cheese

Preheat the oven to 400°.

In a large skillet heat the oil. Add the onion and sauté until the onions begin to caramelize. Remove from the heat and set aside. Combine the mayo and horseradish and spread on the pizza shell. Top with the onions and slices of steak. Add the shredded mozzarella cheese. Place the pizza in the oven for about 10 minutes or until the crust is crispy and the cheese has melted.


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
Fresh Basil
Tomato (6) – GE special on regional veggies
Plum tomatoes (8) or regular tomatoes (4)- GE special on regional veggies
Garlic – lots!
Onion – 1 small and 1 medium
3 lbs. of new potatoes
Green beans – GE special on regional veggies
Salad – bagged salad on special but also red and green leaf lettuce
Green onions
Lettuce for sandwiches
Cantaloupe – GE special

Deli
16 (or more depending on your budget) slices of Prosciutto – GE special on Citterio Fresco Italian Meats – may include Prosciutto – could use any thin sliced ham
Flatbread
Parmesan cheese – GE special on DiGiorno Cheese cups
Italian bread – GE special $1.99
Pizza Shell – pre baked preferred

Spices/Oils/Vinegars/Condiments
Mayo – GE special on Hellmann’s 2 for $6 – do not need to buy both to get special
Olive oil
Oregano
Basil
Black pepper
Sugar
Brown sugar
Tomato juice (only ½ cup – look for individual can to reduce waste. V8 will work too)
Rosemary – fresh if you got it!
Balsamic vinegar
Red pepper flakes
Dijon mustard

Canned Goods/Ethnic Foods/Dry Goods
Chicken broth
Tomato paste
Soy sauce
Pasta – 1 lb. any shape but penne would be best! – GE special on GE brand $1/box

Seafood/Meat Case/Butcher
Bacon – GE special on GE brand or Oscar Mayer
Flank Steak or Top Round cut for London Broil – GE special on Top Round BOGO Free

Frozen Foods

Dairy
Shredded mozzarella cheese – GE special on Kraft 5 for $10
Heavy cream
Eggs – GE special 5 for $5
Horseradish

Bread

Misc.
Red wine
Chips – GE special on GE brand

Weekly Menus for the week of August 2

Hey everyone! Welcome to my weekly menu!

Super easy and tasty recipes are on the menu this week!!! Let’s kick things off with Sautéed Tilapia with a Lemon-Caper Sauce – we love capers! Those tiny little things are packed with so much flavor! Then we will slow cook a pork shoulder all day in lots of spices for easy tacos! The perfect “we-just-got-home-from-the-pool-or-work-and-I-am-too-tired-to-cook” dinner. The leftovers will be used again later in the week (if you have any) for Quesadillas paired with the simplest and tastiest Black Bean Soup around! Be sure to have your cold beverages nearby - frost your mugs for cold beer or get the blender moving for frozen margaritas!

Mid-week let’s fire up the grills for one of my favorites – Grilled Bratwurst! I prefer to top mine with lots of sauerkraut and spicy mustard. Some prefer cole slaw on theirs. Whatever you choose be sure to boil the brats in beer for an extra special taste.

And last but not least, I could not forget about zucchini! My dear friend passed a recipe for Zucchini Chowder to me a few years ago and it has become a favorite. Not only for the taste but how quickly it comes together for a perfect weeknight meal. The best part – it freezes really well!!! I freeze it in small batches for the perfect fall lunch.

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

Sautéed Tilapia with Lemon-Caper Sauce
Rice
Steamed Green Beans

Sautéed Tilapia with Lemon-Caper Sauce (Adapted from Southern Living)

1 ½ cups of chicken broth
½ cup of fresh lemon juice – about 3 lemons
1 T. of capers
2 T. of butter, divided
2 t. of olive oil
4 – 6 oz. Tilapia fillets
½ t. of salt
½ t. of pepper
½ cup of flour

Combine chicken broth, lemon juice and capers and set aside. Melt 1 T. of butter with the oil in a large skillet over medium-high heat. Meanwhile, sprinkle fillets with salt and pepper. Dredge fillets in flour. Add fillets to pan and cook 3 minutes on each side until the fish begins to flake apart with a fork. Remove from the skillet and cover and keep warm.

Add broth mixture to the skillet stirring to loosen the browned bits. Bring to a boil and cook until reduced to about ½ cup. Remove from the heat and whisk in the remaining T. of butter. Spoon the sauce over the fillets.

Tuesday

Shredded Pork Tacos
Chips and Salsa

Shredded Pork Tacos

1 – 3-4 lb. pork shoulder
1 packet of taco seasoning
1 small can of diced green chilies
1 (14.5 oz) can of diced tomatoes
1 T. of white vinegar
1 onion, diced
Tortillas – taco size – and your favorite taco toppings: cheddar, salsa, sour cream, lettuce, and guacamole

Placed the diced onion in the bottom of a slow cooker. Rub the taco seasoning into the pork on all sides. Place pork on top of the onions in the slow cooker. Combine the remaining ingredients and pour over the pork. Cook on low for about 8 hours or until the pork beings to fall apart. Remove the pork from the slow cooker. Remove the bones and shred the meat. Return the meat to the slow cooker. Serve in tortillas with your favorite taco toppings.

Wednesday

Grilled Bratwurst
Sauerkraut or Cole slaw
Corn on the cob

Grilled Bratwurst

1 pkg. of fresh bratwurst
1 bottle of beer
Sausage rolls

Place fresh bratwurst in a pot on the stove and pour the bottle of beer on top. Bring the beer to a boil – be careful when the beer begins to boil, the foam tends to have a mind of its own. Let the beer and sausage boil for a few minutes. This is just to flavor the brats a bit and begin the cooking process. Remove the brats and place on a hot grill. Grill for a few minutes on each side until the brats are completely cooked through. Serve in a sausage roll with your choice of Sauerkraut or Cole Slaw. Don’t forget your favorite mustard!

Corn-on-the-cob

Everyone has their favorite way of cooking corn on the cob. My favorite way is to place the corn (husks and all) into a 350° oven and leave them there for 35 minutes. Remove them from the oven and carefully remove the husks – you can wait a few minutes so you do not burn the tips of your fingers off. The corn will be steamed to perfection!!!

***Freezer Tip*** Make a few extra ears of corn, cut off the cob and simply place in a freezer bag. I try to freeze the corn in 2 cup measurements so that I can use them in recipes for months to come. Sooooooo easy and you will be soooooo happy to be munching on home grown corn in November!

Thursday

Soup and Salad


Zucchini Chowder
Salad
Dinner Rolls

Zucchini Chowder (courtesy of LAP)

1-2 zucchini cut into chunks pieces
1 medium onion, chopped
½ cup butter
2 T. parsley or 2 t. dried
1 t. basil

Melt butter and add above. Stir and cook for 8 minutes.

1/3 cup flour
1 ½ t. salt
¼ t. pepper
3 cups chicken broth
1 T. lemon juice

Stir flour, salt, & pepper into mixture. Cook over low heat stirring until bubbly. Remove from heat. Stir in chicken broth and lemon juice and heat to boil.

1box of frozen corn – thawed – or the corn from 2 cobs from the night before
1 can evaporated milk
1 lb. can diced tomatoes
1 small can crushed tomatoes
1 cup feta cheese
¼ cup parmesan cheese

Add corn, milk, and tomatoes. Heat to boiling-stir in cheeses and simmer until melted.

This is a quick meal to make and can be frozen.

Friday

Black Bean Soup
Cheesy Quesadillas or Pork Quesadillas

Black Bean Soup (super quick and easy)

2 can of black beans
1 ½ cup of beef broth
1 cup of salsa
1 t. of cumin
4 T. sour cream
4 T. of green onions, sliced

In a food processor, combine beans, broth, salsa, and cumin. Process for about 1 minute until smooth. Heat mixture in medium saucepan over medium heat until thoroughly heated. Serve with a dollop of sour cream and the green onions.

Cheesy Quesadillas or Pork Quesadillas

Shredded Monterey/Cheddar cheese
Flour tortillas

To assemble, layer cheese on top of a tortilla. Place another tortilla on top. You can either place on a cookie sheet and bake at 350˚ OR you can cook in a hot skillet or griddle until cheese is melted and tortilla is crisp. Don’t forget to dip your quesadillas in sour cream and salsa!

If you have leftover pork from the tacos, add the leftovers to your quesadillas for a heartier meal.

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
Green Beans – GE special $.99/lb.
4 Lemons
2 Onions
Corn on the cob
Salad
1-2 zucchini – GE special $.99/lb.
Green onions

Deli
Sausage rolls
Cole slaw or sauerkraut
Dinner rolls
Feta
Parmesan cheese

Spices/Oils/Vinegars/Condiments
Olive oil
Flour
White vinegar
Parsley
Basil
14 oz. Can of evaporated milk
Cumin

Canned Goods/Ethnic Foods/Dry Goods
Rice – brown or white
2 cans of Chicken Broth
Capers
Salsa – GE special on GE brand
Packet of Taco Seasoning - coupon on Coupon.com for Taco Bell brand
Small can of diced green chilies
2- 14.5 oz. cans of diced tomatoes
1 small can of crushed tomatoes
2-14.5 oz. cans of black beans

Seafood/Meat Case/Butcher
4 – 6 oz. fillets of Tilapia – GE special $4.99/lb.
One 3-4 lb. pork shoulder – GE special $1.99/lb.
Fresh Bratwurst – GE special on Johnsonville or Bob Evans fresh sausage

Frozen Foods
Box of corn – or use extra corn on the cob

Dairy
Butter
Tortillas – taco size – enough for tacos and quesadillas – GE special on GE brand – Sunday coupon on Mission brand
Shredded Mexican blend cheese – GE special on Kraft
Sour cream

Bread

Misc.
Tortilla chips – GE special on GE brand
Beer