Weekly Menu for the week of September 27

Hey everyone! Welcome to my weekly menu!

Well what a week! I know there are a few of you that won’t be able to view the menu for a day or two as they continue to restore power from Wednesday’s storm. I hope everyone is safe and their homes did not sustain too much damage. We were fortunate that our home was not touched but it took us a couple hours to get home because there were too many trees down.

On a positive note, it is Buy One Get One Free week at Giant Eagle! Therefore, if you have an empty fridge and freezer you can stock up again without spending a lot of money. Lots and lots of specials!!! The big one that we are taking advantage of – and stretching it over three nights – is the BOGO Roasting Chickens. If you are going to roast a chicken (and it really is so easy to do) be sure you roast 2 chickens at the same time!!! Shredded and cooked chicken is so versatile and economical. Eat one the first night and then remove chicken and reinvent it! This not only saves you money but lots of time as well. Don’t be afraid to roast the chickens on Sunday or in the afternoon while the kids are at school. It will reheat taste just as good. Do whatever is easiest for you.

Exciting news!!!! Very soon this menu page will be moving to the Pittsburgh-Post Gazette website!!! If you would like to receive an email notification when the menu has been published please follow the link below and sign-up!

http://pages.exacttarget.com/page.aspx?QS=2e4c31a3756cb940c8b847348e1c2c73ff6c7f36e3c6f7f827d595a306624694

Tell your friends, family and neighbors! And I would like to send a HUGE THANK YOU to all of you that have been following me! None of this would have been possible without you!

And 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

Italian Herb-Roasted Chicken – Double Duty Meal
Wild Rice
Balsamic Glazed Carrots


Italian Herb-Roasted Chicken (Adapted from Southern Living)

2 (4 to 5 lb.) roasting chickens
1 lemon, halved
2 T. olive oil
4 sprigs each of fresh rosemary, thyme and oregano (May use dried herbs in place of fresh)
6 garlic cloves, peeled
½ t. salt
¼ t. of pepper

Remove and discard giblets from chicken; rinse under cold water and pat dry. Squeeze ½ lemon over each of the chickens and rub with olive oil. Place ½ of squeezed lemon, 2 sprigs of each herb, and 3 garlic cloves into the cavity of each chicken (if using dried herbs rub on the skin of the bird). Sprinkle with 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 at 375˚ for 1 hour and 50 minutes or until juices run clear or a meat thermometer inserted into the thigh registers 180˚ or follow the directions on the package of the chicken.

Serve one roasted chicken and cover and refrigerate the other for later use.

Balsamic Glazed 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.


Tuesday

Panko-Crusted Pork Chops
Steamed Rice
Sugar Snap Peas

Panko-Crusted Pork Chops (Adapted from Cooking Light)

2/3 cup panko (Japanese breadcrumbs)
1 large egg white, lightly beaten
4 boneless center-cut loin pork chops (about 1/2 inch thick)
1 t. canola oil
Cooking spray
1/8 t. salt
1 T. minced fresh ginger
1/3 cup fat-free, less-sodium chicken broth
2 T. cooking sherry
2 T. soy sauce
2 t. sugar
1 t. wasabi paste
1/3 cup thinly sliced green onions

Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan; sprinkle with salt.
Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.


Wednesday


Broiled Tilapia Parmesan
Steamed Broccoli
Salad

Broiled Tilapia Parmesan (adapted from allrecipes – over 3,000 comments with 4 ½ stars)

½ C. parmesan
¼ C. butter, softened
3 T. mayo
Juice of 1 lemon
¼ t. of dried basil
¼ t. pepper
1/8 t. onion powder
1/8 t. of celery salt
2 lbs. of tilapia fillets

Preheat broiler and grease a broiling pan.

In a small bowl, combine parmesan, butter, mayo and lemon juice. Season with basil, pepper, onion powder, and celery salt. Set aside.

Arrange fish on the pan. Broil a few inches from the heat for 2-3 minutes. Flip the fillets over and broil for a couple of more minutes. Remove the fillets and cover them with the parmesan mixture on the top side. Broil for 2 more minutes or until the topping is browned and the fish flakes easily.


Thursday


Chicken Taco Soup
Tortilla Chips

Chicken Taco Soup

½ cup diced onions
½ cup diced green peppers
1 T. minced garlic
Vegetable Oil
2-3 cups of leftover cubed chicken
15-oz. Can of corn, drained
15 oz. Can of hominy, drained
15 oz. Can of black beans, partially drained
8 oz. Can of tomato paste
8 oz. Salsa (medium)
1 package of taco seasoning
2 - 14 oz. Cans of chicken broth

In a large pot, sauté onions, peppers, and garlic in vegetable oil until slightly soft. Add remaining ingredients and heat to a boil. Turn down heat and simmer for about 45 minutes. You could also put all of the ingredients into a crock-pot and cook on low all day.

Serve over rice or with tortilla chips. Add cheese, sour cream, and sliced green onions on top if desired.


Friday

Pizza Bread Rollups OR Chicken and Artichoke Calzones
Carrot Sticks
Grapes

Pizza Bread Rollups (adapted from Southern Living and one of our favorites!!!)

1 can of refrigerated pizza crust dough
1 large egg slightly beaten
1 cup shredded mozzarella cheese
1 pkg of sliced pepperoni
1 t. of dried Italian seasoning
¾ cup of pizza sauce

Preheat oven to 375˚. Unroll dough onto lightly greased jelly-roll pan and pat or roll to ¼ inch thickness. Brush lightly with egg. Sprinkle with cheese and pepperoni. Roll up, jelly-roll fashion, pinching ends and seams to seal. Curl dough into a circle (think really large doughnut), pinching ends together to seal. Brush with egg and sprinkle with Italian seasoning.

Bake for 30-35 minutes or until golden. Cut into 2 inch thick slices and serve with pizza sauce.

This is a great recipe for the kids to get involved. My kids love to paint on the egg and sprinkle the cheese.


Chicken and Artichoke Calzones – adapted from Cooking Light

2 small jars of marinated artichoke hearts, drained and finely chopped
1 garlic clove, minced
¼ chopped roasted red peppers
2 cups thinly sliced fresh spinach leaves
1 1/4 cups shredded mozzarella cheese
1 cup shredded cooked chicken breast
1 teaspoon olive oil
2 teaspoons parmesan cheese
1 (13.8-ounce) can refrigerated pizza crust dough

Preheat oven to 425°.
Combine artichokes and garlic in a large bowl. Add spinach, cheese, and chicken; toss gently to combine.
Brush oil over a baking sheet; sprinkle with parmesan. Unroll dough onto prepared baking sheet; cut into 6 equal portions. Cover and let rest 5 minutes. Pat each portion into a 6 x 5-inch rectangle. Spoon 2/3 cup spinach mixture into center of each dough portion. Fold one corner of each dough portion over spinach mixture to form a triangle. Press edges together with fingers to seal. Bake at 425° for 12 minutes or until golden.

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
2 Lemons
Fresh rosemary, thyme, and oregano (could use dry spices)
Garlic
Carrots – GE special
Ginger
Green onions
Broccoli
Salad – GE special BOG
Onion
Green pepper
Grapes
Spinach – GE special BOGO

Deli
Parmesan cheese
Pepperoni

Spices/Oils/Vinegars/Condiments
Olive oil
Balsamic vinegar
Cooking spray
Cooking sherry
Sugar
Mayo
Basil
Onion powder
Celery salt
Italian seasoning

Canned Goods/Ethnic Foods/Dry Goods
Wild rice
Rice
Panko – Japanese breadcrumbs
Chicken broth – GE special
Soy sauce
Wasabi paste
15 oz. can of corn
15 oz. can of hominy
15 oz. can of black beans
8 oz. can of tomato paste
8 oz. jar of salsa
1 packet of taco seasoning
2 – 14 oz. chicken broth
Pizza sauce
2 small jars of marinated artichoke hearts
Roasted red peppers

Seafood/Meat Case/Butcher
2 whole roasting chickens – GE BOGO
4 Boneless pork chops – GE special but check your freezer from last week!!!
2 lbs. of tilapia – GE special

Frozen Foods
Sugar snap peas

Dairy
Eggs – GE special
Butter – GE special on Land of Lakes
1 or 2 cans of refrigerated pizza dough or your homemade – GE special on mix or refrigerated dough
Mozzarella cheese – GE special on GE brand

Bread

Misc.
Tortilla chips

Weekly Menu for the Week of September 20

Hey everyone! Welcome to my weekly menu!

Some of our favorite recipes are featured this week! Seasonal flavors and easy recipes help us keep the dinner hour running smoothly. Harvest Blend Pork Chops are unbelievably easy and delicious! The combination of dried fruit, onion and chicken broth will both amaze and delight your palette. A classic dinner of Meatloaf and Mashed Potatoes but with a twist - this recipe combines oatmeal instead of breadcrumbs for a healthier version! A wonderful Italian dish – Chicken Marsala – that is so easy you won’t believe that it isn’t take-out from your favorite Italian restaurant!

Our “dinner-on-the-go” meal this week is homemade Chicken Nuggets! These are fantastic!!!! I put them in brown paper lunch sacks for the kids and bring little Tupperware cups of ketchup for them to dip! Carrots and apples round out this on the go meal that is healthier than hitting the drive-thru! If nuggets aren’t your thing how about a meatloaf sandwich! These are one of our favorite ways to use up leftovers! Friday night is Pizza Night! There are specials on pizza sauce so whip up your own if you like! My kids LOVE to make their own pizzas! We use flatbread or French bread or tortillas or even English Muffins! Use whatever you want! Make it fun!

Exciting news!!!! Very soon this menu page will be moving to the Pittsburgh-Post Gazette website!!! If you would like to receive an email notification when the menu has been published please follow the link below and sign-up!

http://pages.exacttarget.com/page.aspx?QS=2e4c31a3756cb940c8b847348e1c2c73ff6c7f36e3c6f7f827d595a306624694

Tell your friends, family and neighbors! And I would like to send a HUGE THANK YOU to all of you that have been following me! None of this would have been possible without you!

And 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

Harvest Blend Pork Chops
Sugar Snap Peas
Couscous

Harvest Blend Pork Chops – adapted from Southern Living

4 Boneless pork chops 1/2 inch thick
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Canola Oil
1/2 Medium onion chopped
1 cup Chicken broth
1 - 7 oz. Pkg of dried mixed fruit (Harvest Blend – a combination of dried fruit with cherries and apples – if you cannot find this particular blend substitute to your liking)


Sprinkle both sides of the pork chops with salt and pepper. Heat the oil in a large skillet and cook the pork chops over medium-high heat until lightly browned on each side. Remove from pan and set aside.

Add onion to the pan and cook for about a minute stirring constantly. Add broth and fruit to the skillet. Cook 1 minute and stir to loosen the browned bits from the skillet. Return the pork to the skillet and cook until the broth has evaporated.


Tuesday

Cheeseburger Meat Loaf
Mashed Potatoes
Peas

Cheeseburger Meat Loaf - adapted from Southern Living

2 lbs. of ground beef
2 cups of shredded Cheddar cheese
1 ½ cups of uncooked regular oatmeal
1 cup of milk
½ cup of finely chopped onion
2 eggs
2 t. Worcestershire sauce
1 t. of salt
1 t. dry mustard
½ t, of garlic powder
½ t. pepper
1 cup of chili sauce

Preheat oven to 350˚. Combine all ingredients EXCEPT chili sauce until well blended. Put meat mixture in a loafpan – 8x4 inch.

Bake at 350˚ for 40 minutes. Pour chili sauce on top of the loaf and bake for an additional 40 minutes or until the meat is no longer pink in the middle. Let stand for 10 minutes, drain, and slice.

This is a thick meatloaf – we like it like that. You could divide the recipe in half and place in two loaf pans and reduce the cooking time by 10-15 minutes. Also, if you do that, you will need to increase the amount chili sauce to 2 cups – 1 cup for each loaf.

Another thing – I typically use a meatloaf mix. BUT, the beef is on special this week and I am opting to use that instead.

*** Healthy Note – I love that this recipe uses oats instead of breadcrumbs!!! Also – this is a great recipe to sneak in something healthy for your kids. Maybe you could puree spinach and add it to the mix prior to baking.


Wednesday


Chicken Marsala
Angel Hair Pasta
Broccoli

Chicken Marsala

3 boneless, skinless chicken breasts, pounded thin and cut into cutlets
2 T. of flour
3 T. of butter
1 – 8 oz. pkg. of fresh mushrooms, sliced
¾ cup of Marsala wine
¼ cup of water
1 T. of dried parsley or 2 T. if using fresh
¼ t. of Rosemary

Melt butter in a large skillet and sauté the mushrooms over medium-high heat until browned – about 8 minutes. Remove and set aside. Dredge both sides of the chicken in the flour and add to the skillet. Cook thoroughly, about 4 minutes on each side – this will depend on how thin the chicken is. Remove chicken and set aside. Return the mushrooms to the skillet and stir in the Marsala, water, parsley and Rosemary - stirring to pick up the browned pieces at the bottom of the skillet. Return the chicken to the skillet until covered with the sauce and heated through.

Meanwhile, cook Angel Hair pasta according to the directions. Toss the cooked pasta with melted butter and 2 T. of parmesan cheese.


Thursday

Meatloaf Sandwiches or Baked Chicken Nuggets “dinner on the go”

Baked chicken nuggets

3 boneless, skinless chicken breast, cut into 1 ½ inch pieces
1 C. of Italian seasoned bread crumbs
½ C. of parmesan cheese
1 t. of salt
1 t. dried thyme
1 T. dried basil
½ C. of butter, melted

Preheat oven to 400˚

In a shallow dish, combine all of the dried ingredients. Put melted butter in a dish for dipping. Dip the chicken in the melted butter and then dredge in the breadcrumbs.

Place coated chicken on a lightly greased cookie sheet OR try putting it on a lightly greased oven safe cooling rack on top of a cookie sheet. Bake for 20 minutes. Remove from baking sheet and place on a paper towel. Pop into brown paper lunch bags for a dinner on the go. Serve with ketchup for the kids and BBQ or marinara for the adults. Bring carrot sticks and apples.


Friday

Pizza Night – Any way you like it!

Make it homemade or order in! Enjoy the 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
Onion
7 oz. pkg. of dried mixed fruit – Harvest Blend or dried cherry, apple and golden raisin blend
Potatoes – GE special on Yukon Gold – great for mashed potatoes!!!
Mushrooms – GE special
Carrots - GE special
Apples or pears – GE special on Pears!

Deli
Parmesan cheese
Buns – if having meatloaf sandwiches

Spices/Oils/Vinegars/Condiments
Canola oil
Worcestershire Sauce
Dry mustard
Garlic powder
Chili sauce
Flour
Marsala wine – cooking wine is fine
Parsley
Rosemary
Thyme
Basil

Canned Goods/Ethnic Foods/Dry Goods
Couscous
Chicken broth
Oatmeal
Pasta – angel hair – GE special on GE brand $1/box!!!
Pizza Sauce – GE special on Contadina sauce - $1/can!!! – if making homemade pizzas!

Seafood/Meat Case/Butcher
4 boneless pork chops – GE BOGO
2 lbs. of ground beef or meatloaf mix
6 boneless, skinless chicken breasts – GE special


Frozen Foods
Sugar snap peas
Peas - GE special on Green Giant boxed veggies
Broccoli

Dairy
Milk
Eggs
Butter

Bread
Italian seasoned bread crumbs

Misc.

Week 35 – 9/13-9/17

Hey everyone! Welcome to my weekly menu!

Exciting news!!!! Very soon this menu page will be moving to the Pittsburgh-Post Gazette website!!! If you would like to receive an email notification when the menu has been published please follow the link below and sign-up!

http://pages.exacttarget.com/page.aspx?QS=2e4c31a3756cb940c8b847348e1c2c73ff6c7f36e3c6f7f827d595a306624694

Tell your friends, family and neighbors! And I would like to send a HUGE THANK YOU to all of you that have been following me! None of this would have been possible without you!

Recently, I received a request for a Falafel recipe. I searched many websites, found various ways to prepare the dish and combined a few to create my own version of this quick, tasty, healthy dish! I hope you enjoy it as much as my hubby and I did. The kids – not so much. But I included a recipe for Cheddar-Feta Pizza for the little palettes in your house.

As you know, I love trying new recipes!!! If you have a recipe that your family loves please pass it on! This week we are featuring a recipe passed to me by Sarah M. from my hometown – Lima, Ohio. Yes, for you Gleeks out there – I am from Lima and yes the town does exist! The recipe is Chicken Stroganoff and she has received rave reviews from family and friends. She says this is the perfect pot-luck meal too! It sounds so yummy we can’t wait to try it!

Giant Eagle is having a Latin American Food Festival this week. Lots of specials on all of the wonderful ingredients that make up those flavorful and spicy dishes we love. And of course we will take advantage of the specials by whipping up a few amazing recipes. How does Coriander-Crusted Tuna with a Black Bean Salsa sound? Yum right? And then on Friday to close our hectic week and begin a restful weekend, plug in your crock-pots for Black Bean and Corn Chili! You will love walking into your house on Friday night and smelling all of the wonderful scents that will fill your house. Pop open a cold beverage and let your weekend begin!

Now that all of the after-school activities have begun, unfortunately we need a meal-on-the-go. There is one night where at least one of my children will have to eat dinner in the car. This week, we are having Cheddar Sliders with Sweet Potato fries and slices of apple. This is the perfect meal on the go! I can wrap everything in foil and keep warm for my daughter after dance when she meets us at the soccer field just before we have to head to the ice-rink for hockey … ahhhhh. I am tired just thinking about it! Wish me luck!

And 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

Falafel
Cucumber Yogurt Sauce
Salad

Falafel

1 t. Thai chili garlic paste
½ t. of curry
2 T. chopped fresh cilantro
2 T. chopped fresh parsley
1 t. cumin
½ t. salt
¼ t. ground black pepper
½ cup of bread crumbs
Juice of one lemon
15 oz. can chickpeas, drained
2 T. canola, divided
3 pita or flatbread warmed
Slices of tomato
Slices of cucumber
Yogurt Sauce – recipe below

In a food processor, combine the chili garlic paste, cilantro, parsley, cumin, salt, pepper, breadcrumbs, and lemon juice. Add the chickpeas and pulse until the chickpeas are well chopped. Form the mixture into 9 patties, using about ¼ cup of the mixture for each.
In a large skillet over medium, heat 1 T. of the canola oil. Fry half of the patties until the bottoms are lightly browned, about 1 to 2 minutes. Use a spatula to carefully flip the falafel and brown on the other sides, about another 1 to 2 minutes. Transfer the falafel to a paper towel-lined plate. Add the remaining tablespoon of oil to the pan and repeat with the remaining ingredients. To serve, arrange 3 falafel on each flatbread, add slices of tomato and cucumber and top with the yogurt sauce.

This will only serve 3!!! So plan accordingly!!! My kids stuck their noses up so I made them Feta-Cheddar Pizzas. Top a pita with cheddar cheese and pop in a 400° oven until the cheese melts. Top with crumbled feta. They LOVE this!!!

Yogurt Sauce

1 cup seedless cucumber, peeled, seeded, and chopped
1 cup plain yogurt
1 t. lemon juice
½ t. garlic, minced
¼- ½ t. of cumin
Dash of red pepper
Pinch of salt
Pinch of pepper
¼ cup chopped fresh mint

Combine all of the ingredients and place in the fridge for at least 1 hour before serving.


Tuesday

Coriander-Crusted Tuna with Black Bean Salsa
Warm tortillas

Coriander-Crusted Tuna with Black Bean Salsa – adapted from Cooking Light

1 T. ground coriander
1 t. cumin
½ t. salt
½ t. pepper
4 tuna steaks – about 6 oz. each
1 T. olive oil
1 cup diced tomato
½ cup of chopped yellow pepper
4 green onions, sliced
3 T. of cilantro
Juice of 2 limes
1 (15 oz.) can of black beans, rinsed and drained

Combine the coriander, cumin, salt and pepper in a small bowl. Rub the spice mixture evenly over both sides of the tuna.

Heat the oil in a large non-stick skillet over medium-high heat. Add the tuna to the skillet. Cook 2 minutes on each side or until desired degree of doneness. Remove from the heat.

Combine the tomato and remaining ingredients in a medium bowl. Season with salt and pepper if needed. Serve the salsa on top of the fish or wrap up the fish and salsa in the warmed tortillas.

Wednesday

Chicken Stroganoff
Steamed Green Beans

Chicken Stroganoff – Courtesy of Sarah M. – THANK YOU!!!

4 skinless boneless chicken breasts - cut into bite sized pieces
2 t. flour
Salt and Pepper
2 T. of butter – more if needed
1 yellow onion, diced
16 oz. sliced mushrooms
2 T. of flour
1 ½ cans of chicken stock or broth
1 chicken bouillon cube
¼ cup white wine or sherry (optional)
½ cup half and half
Egg noodles

Prepare the egg noodles according to its directions.

Meanwhile, cut the chicken into bite size pieces. Combine 2 t. of flour, salt and pepper in a large zip-lock bag. Melt the butter in a large skillet over medium heat. Add the chicken and sauté until golden. Remove the chicken, set aside, and cover with foil.

Add more butter if needed and sauté the onion about 3 minutes or until the onion has softened. Add the sliced mushrooms and cook until soft.

Add 2 T. flour and stir constantly (about 4 minutes) until cooked through - it will be really gummy - don't worry! Pour in 1/4 cup of wine/sherry. Add the chicken broth and one chicken bouillon cube. Bring to a boil, and then turn down the heat to simmer.

Add the chicken and 1/2 cup of half and half (Sarah says she has used the non fat half and half and there is so difference in taste!) Cook until chicken is heated through - serve over rice or noodles.

Thursday

Cheddar Sliders
Sweet Potato Fries
Apple Slices with Caramel Dip

Cheddar Burger Sliders- Adapted from Cooking Light

¼ cup of plain bread crumbs
1 lb. ground turkey (or ground beef – whichever you prefer)
½ cup of shredded cheddar cheese
½ small onion, finely chopped
Salt and pepper
12 slider rolls – mini hamburger buns
Toppings

Combine bread crumbs, turkey or beef, cheese and onion in a bowl. Season with salt and pepper and mix together. Form 12 small patties (think big meatball and then flatten it). Throw them on the grill or fry them in a large skillet with a little oil. These are small so cook time is quick! 

Sweet Potato Fries

4 large sweet potatoes
1 T. Olive oil
Kosher salt and pepper

Cut the potatoes into long strips. Toss with the olive oil and sprinkle with salt and pepper. Lay out flat on a jelly roll pan and bake at 450˚ for about 15-20 minutes. Season with additional salt and pepper while they are still hot if desired.

Yummy and delectable tip – dip the fries in the caramel sauce – truly sinful!


Friday

Black Bean and Corn Chili
Rice
Chips and Salsa

Black Bean and Corn Chili

2 cans of black beans (15 oz.)
1 can of crushed tomatoes (14.5 oz.)
1 can of diced tomatoes with green chilies (14.5 oz.)
1 can of chicken broth (14.5 oz.)
2 cans diced green chilies (4 oz.)
1 box of frozen corn
4 green onions, sliced
3 T. chili powder
2 t. cumin
1 t. minced garlic

Place everything in a crock-pot and cook on low for 8 hours. What could be easier to end the week!

Serve on top of rice.

Toppings: Cheddar cheese, sour cream or crushed tortilla chips

This is an easy Friday night recipe – invite friends and serve margaritas and cold beer! Lemonade for the kids! And you can put this in a thermos and take to the football games!


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 on bagged salads
Cilantro
Fresh parsley
2 Lemons
2 Tomatoes
Seedless Cucumber
Garlic
Mint
Yellow pepper
Green onions – need 8
2 limes – GE special
2 Onions
2 small packages of mushrooms – GE special
Apples
Caramel dip
4 large sweet potatoes

Deli
Flatbread or pita
Slider rolls – mini hamburger buns

Spices/Oils/Vinegars/Condiments
Curry – buy the smallest you can find – a little goes a long way
Cumin
Canola oil – GE special on Crisco
Ground red pepper
Ground coriander
Olive oil – GE special on Market District
Flour – GE special
Chicken bouillon
Chili powder

Canned Goods/Ethnic Foods/Dry Goods
Thai chili garlic paste
Can of chick peas (15 oz.)
3 Cans of black beans (15 oz.) – GE special on Goya
3 cans of chicken broth
Egg noodles – GE special
Small can of crushed tomatoes (14.5 oz)
Can of diced tomatoes with green chilies (14.5 oz) – GE special on Chi Chi’s brand
2 small cans of diced green chilies (4 oz)
Rice

Seafood/Meat Case/Butcher
4 (6 oz.) tuna steaks – GE special
4 boneless, skinless chicken breasts – GE special
1 lb. of ground turkey or ground beef – GE specials

Frozen Foods
Green beans – or fresh if you prefer
Box of frozen corn

Dairy
Plain yogurt
Tortillas
Butter
Half-and-half
Cheddar cheese – GE special on Sargento cheese

Bread
Plain Bread crumbs

Misc.
White wine or sherry – could use cooking wine if necessary
Tortilla chips

Weekly Menu for the week of Sept. 6

Hey everyone! Welcome to my weekly menu!

Well, we survived the first week of school! There was only one casualty and that was dinner on Wednesday night! If you follow the Menu on Facebook you would have seen my post where I admitted that I was human … I enjoyed a conversation with a friend and forgot to pull the roasted tomatoes out of the oven. Yep – the burnt tomatoes and garlic went right into the trash! I was so happy that I had frozen batches of my Wedding Soup from the other week. I quickly pulled some soup out, warmed it up and dinner was saved in a flash! Which got me thinking … We should have a few more meals on the menu to make ahead and freeze! So this week I am sharing a recipe for sauce that has been passed down via my in-laws – Mama Rosa’s Sauce. This will make a large batch of sauce and you will easily be able to freeze it. Add hot or sweet Italian sausage or your favorite meatballs for an amazing Italian pasta dinner. The holiday weekend is a good time to whip this up! And it always tastes better the next day.

We are also going to have a favorite of yours and mine – Grilled Caesar Chicken. This is one of my “go to” meals. If all else fails I can easily marinate the chicken for as little as an hour (the flavors will be better if you can marinate longer) and I always make extra to throw in my salads at lunch or wrap it up with hummus and cucumbers. Consider freezing raw chicken breasts in the dressing. This will be super quick and easy to prepare for those extra busy weeks. This week we will make extra and use the leftovers for later in the week. How does an Antipasto Chicken Panini sound? We will pair this incredible sandwich with the most amazing Gazpacho I have ever had! This is a great recipe to use up all of those red ripe tomatoes and sweet green peppers you have from your garden, your neighbor’s garden or from your CSA.

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

HAPPY LABOR DAY … enjoy the day off!

Tuesday

Grilled Caesar Chicken
Sautéed Spinach with Feta
Roasted Red Peppers or sautéed
Steamed Rice

Grilled Caesar Chicken – Double this recipe for sandwiches later in the week!

1 lb. of boneless, skinless chicken breasts, pounded out
¾ cup of Caesar salad dressing – preferably Ken’s Light Caesar Dressing

Marinate the chicken in the salad dressing at least 4 hours or overnight. Remove chicken and grill about 6-8 minutes per side, depending on the thickness of the chicken, over medium heat. Discard marinade. Remove from the grill, cover with foil and let rest while you prepare the spinach.

Sautéed Spinach with Feta

1 -2 pkgs. of fresh baby spinach or 1-2 boxes of frozen (this depends on how many Popeyes you have in your house)
1 T. of olive oil
1 -2 t. of fresh, minced garlic (depends on how much spinach)
Salt and pepper to taste
2 T. of crumbled feta cheese

Heat oil and garlic in large skillet over medium-high heat. Add spinach and toss until wilted. Season with salt and pepper. Just prior to serving add the feta cheese and stir just until it begins to melt.

***Time-Saving Tip*** I buy roasted red peppers in the jar that are pre-sliced. I just warm them a little in the microwave or serve at room temperature. They are very good!


Wednesday

Mama Rosa’s Sauce
Salad
Italian Bread

Mama Rosa’s Sauce

1 lb. ground beef
3 cans of tomato paste (6oz.)
1 (19 oz.) can of tomato sauce
2 cans of diced tomatoes (14.5 oz)
2 heads of garlic
½ cup of olive oil
1 T. of basil
Salt and pepper to taste
1 T. of sugar
1 large onion
Pasta

Brown the ground beef in a large stock pot. Drain the fat and set aside. Add the olive oil and sauté the garlic for a few minutes. Add the beef back to the pot and add the tomatoes, the sauce and the tomato paste. Add about 6 cans of water using the tomato paste can. Add the onion – leave it whole with the skin peeled. Add the sugar and then salt and pepper to taste. Cook on low for several hours and add additional water if the sauce is too thick. Once the sauce has simmered and thickened, remove the onion before serving.

We also add browned Italian sausage – hot and sweet. If we use sweet sausage I am sure to add red pepper flakes … I like it with a kick! You could also use this sauce as a base for lasagna and many other pasta favorites!

Thursday

Antipasto Chicken Panini
Gazpacho

Antipasto Chicken Panini – adapted from Cooking Light

8 slices of Italian Bread
2 T. mayo
1 T. chopped black olives
1 T. chopped sun-dried tomatoes
½ cup of coarsely chopped marinated artichoke hearts
½ cup of coarsely chopped roasted red peppers
12 slices of prosciutto (this is very thin)
4 slices of provolone
Sliced leftover grilled Caesar Chicken

Combine the mayo, olives and sun-dried tomatoes together. Spread on one side of each slice of bread. Arrange the sliced chicken on top, followed by the artichoke hearts, red peppers, prosciutto and provolone cheese. Top with the other slice of bread.

Place the sandwich in your Panini press if you have one or place the sandwich in a skillet with a little melted butter. Place an iron skillet on top and press (the homemade Panini press). You want to cook the sandwich on both sides for a few minutes until the bread is toasty and the cheese has melted. Be careful not to burn the butter. The butter helps to crisp up the bread.

Gazpacho – originally published in the Pittsburgh Post-Gazette as “Miriam’s Garden Gazpacho”

6-8 large ripe tomatoes
2 medium cucumbers
1 red bell pepper
3-4 small green sweet peppers
2 cloves of garlic
1 medium red onion
1 carrot
Sherry Vinegar (balsamic would be a fine substitute)
Juice of 2 limes, freshly squeezed
Salt and pepper to taste
Optional garnish – sliced avocados or a couple large cooked and chilled shrimp (hubby’s suggestion)

Roughly chop about half the tomatoes, 1 cucumber, half the bell pepper, 2 of the sweet peppers, both cloves of garlic, half the red onion and the entire carrot. Puree (in batches, if necessary) in blender until completely smooth. Pour into a large bowl. Dice the remaining tomatoes, the cucumber and the other half of the bell pepper. Add to the puree. Mince the remaining sweet peppers and the remaining half of the red onion. Add to the bowl. Stir gently to combine.
Add the sherry vinegar, the lime juice and salt and pepper to taste. You may want to add a little more or a little less vinegar or lime juice, depending on the acidity of your tomatoes, and your personal taste.
Cover and chill for at least 6 hours or overnight. The gazpacho will keep well for 3 or 4 days in the fridge. Before serving check seasoning 1 more time. Serve garnished with diced avocado. Or per my hubby – a couple large cooked and chilled shrimp!


Friday

Shrimp Tacos with Tropical Salsa
Tossed Salad

Shrimp Tacos with Tropical Salsa - adapted from Cooking Light – these are great with or without the salsa

Salsa:
1/4 cup chopped green onions
1 tablespoon chopped fresh cilantro
1 tablespoon canned chopped green chilies
1 tablespoon lemon juice
1 (11-ounce) can mandarin oranges in light syrup, drained
1 (8-ounce) can pineapple tidbits in juice, drained

Tacos:
Cooking spray
1 cup yellow bell pepper strips
1 cup thinly sliced red onion
1 t. of minced garlic
1 pound large shrimp, peeled and deveined
1 tomato, chopped and seeded
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons chopped fresh cilantro
8 (6-inch – soft taco size) flour tortillas
1 1/4 cups shredded Monterey Jack cheese

To prepare the salsa, combine the first 6 ingredients in a bowl. Cover and chill.
To prepare tacos, place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add bell pepper, onion, and garlic; sauté 2 minutes. Add shrimp, tomato, cumin, and chili powder; sauté 3 minutes or until shrimp are done. Stir in cilantro. Spoon 1/2 cup shrimp mixture over one half of each tortilla, and top with about 3 tablespoons cheese and 2 tablespoons salsa; fold tortillas in half.
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
Spinach – one or two bags – depends on how many little Popeyes you have – GE special
Garlic – need 3 heads
Salad – GE special
Large onion – GE special
5-9 large ripe tomatoes
2 medium cucumbers
1 red bell pepper – GE special
3-4 green bell peppers – small
2 Medium red onions
Carrot
2 limes
Avocado – optional
Green onions
Cilantro
Lemon
Yellow bell pepper

Deli
Feta
Italian Bread – may need 2 loaves
12 slices of prosciutto
4 slices of provolone – or more if you like it cheesy – GE special on Sargento in Dairy

Spices/Oils/Vinegars/Condiments
Ken’s Light Caesar Dressing
Olive oil
Basil
Sugar
Mayo
Sherry vinegar – balsamic will be a fine substitute
Cumin
Chili powder


Canned Goods/Ethnic Foods/Dry Goods
White or brown rice
Roasted red peppers
3 cans of tomato paste (6 oz.)
1 can of tomato sauce (19 oz.)
2 cans of diced tomatoes (14.5 oz.) – GE special
Black olives – chopped preferred
Sun-dried tomatoes
Marinated artichoke hearts
Chopped green chilies
Mandarin oranges (11 oz.)
Pineapple tidbits (8 oz.) – GE special on Dole
Pasta – GE special


Seafood/Meat Case/Butcher
2 lbs. boneless, skinless chicken breasts – GE special
1 lb. of ground beef – GE special
1 lb. of shrimp – GE special and be sure to check your freezer from last week’s special!!!


Frozen Foods

Dairy
Flour tortillas – GE special on Mission – also look for coupon!!!
Monterey Jack cheese – GE special on Kraft

Bread

Misc.