Sunday, September 12, 2010

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!

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

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!


Cucumber Yogurt Sauce


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.


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.


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.


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

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!


Black Bean and Corn Chili
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!


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

Flatbread or pita
Slider rolls – mini hamburger buns

Curry – buy the smallest you can find – a little goes a long way
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)

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

Plain yogurt
Cheddar cheese – GE special on Sargento cheese

Plain Bread crumbs

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

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