Saturday, September 25, 2010

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!

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

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!


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.


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.


Broiled Tilapia Parmesan
Steamed Broccoli

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.


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.


Pizza Bread Rollups OR Chicken and Artichoke Calzones
Carrot Sticks

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!


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

Parmesan cheese

Olive oil
Balsamic vinegar
Cooking spray
Cooking sherry
Onion powder
Celery salt
Italian seasoning

Canned Goods/Ethnic Foods/Dry Goods
Wild 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

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


Tortilla chips

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