Sunday, August 1, 2010

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

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!


Sautéed Tilapia with Lemon-Caper Sauce
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.


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.


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!


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!


Soup and Salad

Zucchini Chowder
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.


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!


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

Sausage rolls
Cole slaw or sauerkraut
Dinner rolls
Parmesan cheese

Olive oil
White vinegar
14 oz. Can of evaporated milk

Canned Goods/Ethnic Foods/Dry Goods
Rice – brown or white
2 cans of Chicken Broth
Salsa – GE special on GE brand
Packet of Taco Seasoning - coupon on 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

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


Tortilla chips – GE special on GE brand

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