Sunday, August 15, 2010

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

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!


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!


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.


Sun Dried Tomato Chicken
Steamed Rice

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.


Blue Cheese Burgers
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.


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!


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!


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

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

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

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

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


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


  1. In your "Sun Dried Tomato Chicken" recipe it calls for
    1 T. chopped chili - what is this? Chili pepper? If so, does that make it too "hot" for the kids?

  2. ooooppps! It is 1 T. of chopped green chili - you will find these in a can in the Mexican section of your grocery store. They are very mild! Use the leftover can in the Enchilada Casserole for Friday night!