Saturday, August 28, 2010

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

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!


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.


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!


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.


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.


Leftovers or Pork Sandwich with Caramelized Onions
Veggies and Dip

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.


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!


Salad - GE special Fresh Express $1/bag!!!
4 large tomatoes
Fresh basil
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

Kaiser rolls
Parmesan Cheese

Olive oil
Brown sugar
Balsamic vinegar

Red wine vinegar
Ground red pepper - cayenne
Chili powder
Onion powder
Garlic powder

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

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


White wine
Tortilla chips- GE special on GE brand

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