Hey everyone!
I just wanted to let you know that this blog has now moved!!! Menus That Save has moved to the Pittsburgh Post-Gazette website. Here is the link:
http://communityvoices.sites.post-gazette.com/index.php/arts-entertainment-living/menus-that-save/25633
Please follow the menu and continue to save yourself time and money when preparing meals for your family! Remember, cooking our own meals saves us money and a few calories. You family, wallet and waistline will thank you!!!
Friday, October 15, 2010
Sunday, October 10, 2010
Weekly Menu for the week of October 11
Hey everyone! Welcome to my weekly menu!
This is a “Fan favorite” week! The recipes featured this week are some of the dishes I have received the most comments for. Baked Salmon with Lemon and Rosemary, Beef and Noodles, and Balsamic Chicken! We are finishing the week with Sloppy Sliders!!! I hope you enjoy all of the recipes!
This week we are taking advantage of a ground beef special at Giant Eagle. The beef is sold in a value pack of 4 lbs or more. We are only going to use 1 lb. this week. There are two options you have when buying ground beef in bulk and wishing to freeze a portion of the beef that you are not going to use this week. You can easily divide the raw ground beef into 1 lb. servings and flatten each portion to look like a giant raw meat pancake. Place the beef in a freezer bag and stack in your freezer. By flattening the meat prior to freezing you are not only saving space in your freezer but it will speed the time for the beef to thaw out when you are ready to use it in the future. Another option is to brown all of the beef prior to freezing. Once the beef has been browned and drained of all of the fat, divide into 1 lb. portions and place in freezer bags. This will make for incredibly easy, last minute dinners. Simply pull one of the bags out of the freezer, defrost in the micro or in a skillet and then add your favorite marinara for a quick spaghetti dinner or add taco seasonings for Taco Night. Very quick – very easy!
Very soon this menu page will be moving to the Pittsburgh-Post Gazette website!!! If you haven’t done so already and 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
Baked Salmon with Lemon and Rosemary
Steamed rice
Sautéed Spinach
Baked Salmon with Lemon and Rosemary (adapted from Emeril)
2 skinless salmon filets
2 Lemons thinly sliced
1 t. Rosemary
1 Red onion, thinly sliced
Sea salt
Fresh ground pepper
2 T. olive oil
Preheat oven to 425˚.
Place a large piece of foil on a baking sheet. Arrange salmon on top of the foil. Sprinkle the salmon with salt, pepper, and rosemary. Place the lemon slices and onion slices over the fish. Drizzle with the olive oil. Fold up the sides of the foil so that the salmon is in an airtight package.
Bake for 15 minutes or until just cooked through but still moist.
Tuesday
Beef and Noodles
Green beans
Beef and Noodles
1 chuck roast (about 3-4 lbs.)
1 envelope of Lipton Onion Soup Mix
1 large jar of Heinz Savory Beef Gravy or 2 smaller jars
1 pkg. of Amish Style noodles (these are so good – they are found in the pasta section and closest thing to homemade) or Egg Noodles
Place roast in crock-pot and cover with the entire packet of onion soup mix. Cook on low all day until the beef is falling apart. Shred the beef in the crock-pot and add the gravy. Turn to HIGH and heat through. Meanwhile, cook the pasta. Combine cooked pasta with the shredded beef and gravy and serve.
Wednesday
Balsamic Grilled Chicken
Broiled Asparagus
Boiled New Potatoes –tossed with butter, garlic and parsley
Balsamic Grilled Chicken
¼ cup of olive oil
1/3 cup of balsamic vinegar
¼ cup of soy sauce
1 T. of Worcestershire Sauce
2-3 cloves of garlic, minced
Salt and Pepper to taste
4 boneless, skinless chicken breasts
Combine all ingredients together with a whisk and pour over chicken. Marinate for 1 to 8 hours. And then place chicken on a hot grill for about 5 minutes per side – depending on the size of each breast.
Be sure to grill extra pieces of chicken and use the leftovers for dinner on Thursday or for lunches. *** this marinade is for only 4 pieces of chicken. If you are increasing the number of pieces be sure to adjust the amount of the ingredients.
This marinade also works on pork!
Broiled Asparagus (Our favorite way to eat it)
Trim the ends off of one bunch of asparagus. Toss with olive oil (1-2 T.), salt (kosher if you have it) and cracked pepper, until covered. Lay out flat on a jelly-roll pan and broil for 5-8 minutes. Do this after the chicken and potatoes are finished. Serve sprinkled with parmesan cheese if you wish or plain is just as good!!!
Thursday
Salad or Sandwich night
Salmon and Strawberry Salad
Leftover Salmon
Salad greens – spinach, romaine or spring mix
Sliced strawberries
Slivered almonds
Poppy seed dressing or balsamic vinaigrette
Warm the salmon and then toss everything together for a delicious fresh salad. Serve with warm crusty bread.
Chicken salad with Pears, Cranberries and Blue cheese
Leftover Balsamic chicken, sliced
Salad greens, spinach, romaine or spring mix
Sliced pears
Crumbled blue cheese
Walnuts
Dried Cranberries
Balsamic Vinaigrette
Toss all of the ingredients together. Serve with warm crusty bread or pita crisps.
*** Sandwich option ***
If you aren’t into salad, take the leftover salmon and top a sliced English muffin. Cover with a slice of tomato and cheddar cheese. Place under the broiler for a salmon melt.
Or you can pile slices of chicken on top of a ciabatta roll or sub roll with lettuce, tomato and the cheese of your choice. Put under the broiler to have a toasty sandwich or keep as is. Drizzle balsamic dressing prior to serving.
Friday
Sloppy Sliders
Pickle Spears
Chips
Grapes
Sloppy Sliders
1 lb. of ground beef
1 C. chopped onion
1 C. chopped green pepper
¼ C. of ketchup
1 T. Worcestershire Sauce
1 T. mustard
½ can of tomato paste
¼ - ½ cup of water
1 T. of brown sugar
½ t. pepper
½ t. hot sauce
Brown ground beef with the peppers and onions in a large skillet. Drain and return to the skillet. Add the remaining ingredients and bring to a boil. Cover and reduce heat and simmer for about 15 minutes.
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 – GE special
2 lemons
Red onion
Garlic
Asparagus – GE special
New potatoes
Salad greens – GE special
Strawberries – GE special
Slivered almonds
Pears – GE special
Walnuts
Dried cranberries
Yellow onion
Green pepper
Grapes
Deli
French or Italian bread – GE special on Italian, French or Olive Oil Bread
Crumbled Blue Cheese
Slider rolls
Spices/Oils/Vinegars/Condiments
Rosemary
Sea salt
Olive oil
Balsamic vinegar
Worcestershire Sauce
Poppy seed dressing or Balsamic vinaigrette
Ketchup
Mustard
Brown sugar
Hot sauce
Canned Goods/Ethnic Foods/Dry Goods
Rice – white or brown – GE special on Carolina Rice
Lipton Onion Soup mix
Heinz Savory Beef Gravy – large jar or 2 smaller jars
1 pkg. of Amish Style noodles or Egg noodles
Soy sauce
Tomato paste
Seafood/Meat Case/Butcher
2 skinless salmon fillets – GE special
Chuck roast – about 3-4 lbs – GE special BOGO
4 boneless, skinless chicken breasts – more if you want leftovers for salad or sandwich night – GE special
Ground beef – GE special
Frozen Foods
Green beans – GE special on Birds Eye
Dairy
Bread
Misc.
Chips
This is a “Fan favorite” week! The recipes featured this week are some of the dishes I have received the most comments for. Baked Salmon with Lemon and Rosemary, Beef and Noodles, and Balsamic Chicken! We are finishing the week with Sloppy Sliders!!! I hope you enjoy all of the recipes!
This week we are taking advantage of a ground beef special at Giant Eagle. The beef is sold in a value pack of 4 lbs or more. We are only going to use 1 lb. this week. There are two options you have when buying ground beef in bulk and wishing to freeze a portion of the beef that you are not going to use this week. You can easily divide the raw ground beef into 1 lb. servings and flatten each portion to look like a giant raw meat pancake. Place the beef in a freezer bag and stack in your freezer. By flattening the meat prior to freezing you are not only saving space in your freezer but it will speed the time for the beef to thaw out when you are ready to use it in the future. Another option is to brown all of the beef prior to freezing. Once the beef has been browned and drained of all of the fat, divide into 1 lb. portions and place in freezer bags. This will make for incredibly easy, last minute dinners. Simply pull one of the bags out of the freezer, defrost in the micro or in a skillet and then add your favorite marinara for a quick spaghetti dinner or add taco seasonings for Taco Night. Very quick – very easy! 
Very soon this menu page will be moving to the Pittsburgh-Post Gazette website!!! If you haven’t done so already and 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
Baked Salmon with Lemon and Rosemary
Steamed rice
Sautéed Spinach
Baked Salmon with Lemon and Rosemary (adapted from Emeril)
2 skinless salmon filets
2 Lemons thinly sliced
1 t. Rosemary
1 Red onion, thinly sliced
Sea salt
Fresh ground pepper
2 T. olive oil
Preheat oven to 425˚.
Place a large piece of foil on a baking sheet. Arrange salmon on top of the foil. Sprinkle the salmon with salt, pepper, and rosemary. Place the lemon slices and onion slices over the fish. Drizzle with the olive oil. Fold up the sides of the foil so that the salmon is in an airtight package.
Bake for 15 minutes or until just cooked through but still moist.
Tuesday
Beef and Noodles
Green beans
Beef and Noodles
1 chuck roast (about 3-4 lbs.)
1 envelope of Lipton Onion Soup Mix
1 large jar of Heinz Savory Beef Gravy or 2 smaller jars
1 pkg. of Amish Style noodles (these are so good – they are found in the pasta section and closest thing to homemade) or Egg Noodles
Place roast in crock-pot and cover with the entire packet of onion soup mix. Cook on low all day until the beef is falling apart. Shred the beef in the crock-pot and add the gravy. Turn to HIGH and heat through. Meanwhile, cook the pasta. Combine cooked pasta with the shredded beef and gravy and serve.
Wednesday
Balsamic Grilled Chicken
Broiled Asparagus
Boiled New Potatoes –tossed with butter, garlic and parsley
Balsamic Grilled Chicken
¼ cup of olive oil
1/3 cup of balsamic vinegar
¼ cup of soy sauce
1 T. of Worcestershire Sauce
2-3 cloves of garlic, minced
Salt and Pepper to taste
4 boneless, skinless chicken breasts
Combine all ingredients together with a whisk and pour over chicken. Marinate for 1 to 8 hours. And then place chicken on a hot grill for about 5 minutes per side – depending on the size of each breast.
Be sure to grill extra pieces of chicken and use the leftovers for dinner on Thursday or for lunches. *** this marinade is for only 4 pieces of chicken. If you are increasing the number of pieces be sure to adjust the amount of the ingredients.
This marinade also works on pork!
Broiled Asparagus (Our favorite way to eat it)
Trim the ends off of one bunch of asparagus. Toss with olive oil (1-2 T.), salt (kosher if you have it) and cracked pepper, until covered. Lay out flat on a jelly-roll pan and broil for 5-8 minutes. Do this after the chicken and potatoes are finished. Serve sprinkled with parmesan cheese if you wish or plain is just as good!!!
Thursday
Salad or Sandwich night
Salmon and Strawberry Salad
Leftover Salmon
Salad greens – spinach, romaine or spring mix
Sliced strawberries
Slivered almonds
Poppy seed dressing or balsamic vinaigrette
Warm the salmon and then toss everything together for a delicious fresh salad. Serve with warm crusty bread.
Chicken salad with Pears, Cranberries and Blue cheese
Leftover Balsamic chicken, sliced
Salad greens, spinach, romaine or spring mix
Sliced pears
Crumbled blue cheese
Walnuts
Dried Cranberries
Balsamic Vinaigrette
Toss all of the ingredients together. Serve with warm crusty bread or pita crisps.
*** Sandwich option ***
If you aren’t into salad, take the leftover salmon and top a sliced English muffin. Cover with a slice of tomato and cheddar cheese. Place under the broiler for a salmon melt.
Or you can pile slices of chicken on top of a ciabatta roll or sub roll with lettuce, tomato and the cheese of your choice. Put under the broiler to have a toasty sandwich or keep as is. Drizzle balsamic dressing prior to serving.
Friday
Sloppy Sliders
Pickle Spears
Chips
Grapes
Sloppy Sliders
1 lb. of ground beef
1 C. chopped onion
1 C. chopped green pepper
¼ C. of ketchup
1 T. Worcestershire Sauce
1 T. mustard
½ can of tomato paste
¼ - ½ cup of water
1 T. of brown sugar
½ t. pepper
½ t. hot sauce
Brown ground beef with the peppers and onions in a large skillet. Drain and return to the skillet. Add the remaining ingredients and bring to a boil. Cover and reduce heat and simmer for about 15 minutes.
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 – GE special
2 lemons
Red onion
Garlic
Asparagus – GE special
New potatoes
Salad greens – GE special
Strawberries – GE special
Slivered almonds
Pears – GE special
Walnuts
Dried cranberries
Yellow onion
Green pepper
Grapes
Deli
French or Italian bread – GE special on Italian, French or Olive Oil Bread
Crumbled Blue Cheese
Slider rolls
Spices/Oils/Vinegars/Condiments
Rosemary
Sea salt
Olive oil
Balsamic vinegar
Worcestershire Sauce
Poppy seed dressing or Balsamic vinaigrette
Ketchup
Mustard
Brown sugar
Hot sauce
Canned Goods/Ethnic Foods/Dry Goods
Rice – white or brown – GE special on Carolina Rice
Lipton Onion Soup mix
Heinz Savory Beef Gravy – large jar or 2 smaller jars
1 pkg. of Amish Style noodles or Egg noodles
Soy sauce
Tomato paste
Seafood/Meat Case/Butcher
2 skinless salmon fillets – GE special
Chuck roast – about 3-4 lbs – GE special BOGO
4 boneless, skinless chicken breasts – more if you want leftovers for salad or sandwich night – GE special
Ground beef – GE special
Frozen Foods
Green beans – GE special on Birds Eye
Dairy
Bread
Misc.
Chips
Saturday, October 2, 2010
Weekly menu for the week of Oct. 4
Hey everyone! Welcome to my weekly menu!
This week we have a great menu using specials and lots of fresh ingredients. How does Cod with a creamy spinach and buttery crumb topping sound? We are also whipping up a batch of pulled pork to have the classic sandwich with cole slaw one night and then using the leftovers as the base of thick hearty soup – Brunswick Stew. Then we are serving up a light, healthy and vegetarian option for Wednesday night – pasta with greens and beans. There is something for everyone in this pasta! Let’s finish the week with French Bread Pizza. Not sure who loves this more – my husband or the kids!
A few notable specials that Giant Eagle is featuring this week … GE brand pasta – 20 for $10!!!! This is a GREAT special. Progresso Soups or Pillsbury Biscuits – 8 for $9. Kraft Cheese chunks or shredded cheese or American cheese slices – 5 for $10. McCormick Seasoning mixes – 10 for $10. If you take advantage of these specials, you could save up to $45 combined!!! If you don’t have the space to store everything, join up with a friend and split the items. This is what I call my “Divide and Conquer” Plan. This is a great way to take advantage of bulk shopping when you lack the storage space. It is also so much more fun to shop with a friend! Put the kids in the Eagle’s Nest and relax!
It seems my days get busier and busier … the plan makes it so much easier but it is only a guide. The plan can be followed exactly as laid out but it is also adaptable to your specific schedule. This past week it made more sense for me to make the Pizza Bread Roll-ups on Thursday (the night I live in my car) because it was a better “meal on the go” than the Taco Soup. The soup was perfect on Friday night when we came inside after decorating the house for Halloween. Yes – the decorations go up on October 1 or I suffer the wrath of some pretty upset kids!
Very soon this menu page will be moving to the Pittsburgh-Post Gazette website!!! If you haven’t done so already and 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
Fish Florentine
Brown Rice
Fish Florentine – (adapted from Southern Living)
4 (6 oz.) cod fillets or other firm white fish
2 boxes of frozen creamed spinach, thawed
½ C. of crushed buttery crackers (Ritz or Club)
1/3 C. of parmesan cheese
Preheat oven to 400˚
Place fish in a lightly greased 9x13 baking dish. Top the fillets with the spinach soufflé. Combine the crushed crackers and the cheese. Sprinkle evenly over the spinach. Bake, uncovered, for 25 minutes or until the fish flakes easily with a fork.
****If using chicken: substitute 4 boneless, skinless chicken breasts. Pound the chicken prior to placing it in the baking dish. Follow the rest of the recipe above. Because you are pounding out the chicken the baking time should be the same.
Tuesday
BBQ Pork Sandwiches
Cole Slaw
BBQ Pork
2-3 lbs. of pork – I have used pork roast (the dark meat side of the loin), pork shoulder, or pork tenderloins. Use whatever is on hand or on special.
Salt, pepper and garlic powder – enough to season the entire roast
Water
Kaiser rolls
Butter
Place pork in your crock-pot. Rub the seasonings into the pork. Add enough water to cover all of the pork. Cook on low for 8-10 hours (you can do this overnight too – beware of late-night cravings as the aroma fills your house) until the pork falls apart and can be pulled with two forks. Remove the pork from the crock-pot and shred it. Drain the crock-pot. Add your favorite BBQ sauce to the crock-pot and turn it to high and heat the sauce for a few minutes. Add the shredded pork to the BBQ sauce.
Take the Kaiser rolls and butter the insides. Place under the broiler until toasted. To assemble, place pork on toasted bun and top with cole slaw or serve the slaw on the side.
Quick and Easy BBQ Sauce
½ C. olive oil
1 stick of butter
2 cups of ketchup
1 T. of Tabasco
1 small bottle of Worcestershire Sauce
½ C. of brown sugar
2 T. of minced onion
1 T. salt or less to taste
2 cloves of garlic, minced
Juice of one lemon
Bring all of the ingredients to a boil and simmer for about 10 minutes. This is enough sauce for a 2-3 lb. boneless pork roast – if using a pork shoulder (usually with the bone and my favorite cut for pulled pork) the weight can be higher.
Tangy Cole Slaw (adapted from Cooking Light – my favorite!!!)
1 pkg. of slaw mix
1/4 cup rice wine vinegar
2 tablespoons sugar
2 tablespoons whole-grain mustard
2 tablespoons mayonnaise
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
Combine vinegar, sugar, mustard, mayonnaise, salt, black pepper, and red pepper in a small bowl; stir well with a whisk. Add the mustard mixture to cabbage mixture, and toss well to coat. Cover and chill for 20 minutes. Stir before serving.
I love that this ONLY has 2 T. of mayo!!!! Use reduced fat for an even healthier version!
Wednesday
Pasta with Greens and Beans
Salad
Pasta with Greens and Beans (adapted from Southern Living)
8 oz. farfalle or penne pasta, uncooked
1 medium onion, chopped
1 pkg. of fresh mushrooms, sliced
1 T. of olive oil
4 cups of chopped fresh spinach
1 cup of chicken broth
2 t. of minced garlic
½ t. of salt
½ t. of pepper
1 (15 oz.) can of great Northern Beans, drained and rinsed
1/3 C. of parmesan cheese
Cook pasta according to its directions. Drain and set aside.
Meanwhile, sauté onion and mushroom in olive oil in a large skillet over medium heat for about 5 minutes. Add spinach and sauté until it begins to wilt. Add chicken broth, garlic, salt and pepper stirring often for about 10 minutes. Sit in the beans and cook for an additional 2 minutes.
Combine the bean mixture with the pasta and sprinkle with cheese.
Thursday
Brunswick Stew
Biscuits
Brunswick Stew
1 onion, chopped
2 T. of olive oil
2 bone-in chicken breasts
Leftover pork BBQ – about 2 cups
1 can of diced tomatoes
2 cups of frozen corn
2 cups of frozen lima beans, thawed
2 – 3 cans of chicken broth
Salt and pepper to taste
Hot sauce to taste
Bring a large pot of water to a boil. Add the chicken breasts and cook until you can shred the meat easily. You could also bake the chicken for about 30 minutes. Remove the chicken from the bone and shred or cut into bite size pieces.
Heat oil in a large Dutch oven or stock-pot. Sauté the onion until just soft. Add the remaining ingredients and season to taste. Bring to a boil and then let simmer for at least an hour. This is a great thick and hearty soup!
Friday
French Bread Pizza
Tossed Salad
French Bread Pizza
Loaf of French bread
Pizza sauce
Mozzarella Cheese
Favorite pizza toppings
Take the French Bread and slice it lengthwise so you have two halves. Add your sauce and cheese and favorite toppings. Place in an oven heated at 450˚ and bake for 10-12 minutes or until the cheese has melted and the bread is crisp. Slice into 2” pieces and enjoy!
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
Garlic
Lemon
Slaw mix
2 Onions
Small pkg. of fresh mushrooms – GE BOGO
4 cups of fresh spinach – GE BOGO on bagged spinach
Deli
Parmesan cheese – GE special on DiGiorno cups
Kaiser rolls
French bread – GE special
Pepperoni or your favorite pizza toppings
Spices/Oils/Vinegars/Condiments
Garlic powder
Olive oil
Ketchup
Tabasco
Worcestershire Sauce
Brown sugar
Minced onion
Rice wine vinegar
Sugar
Whole-grain mustard
Mayo – GE special
Ground red pepper
Canned Goods/Ethnic Foods/Dry Goods
Brown Rice
Ritz or Club crackers
Farfalle or Penne pasta – GE special $.50/box!!!! Save up to $13.80 if you buy 20
Chicken broth
Can of Great Northern Beans
Can of diced tomatoes
Pizza sauce
Seafood/Meat Case/Butcher
4 Cod fillets – GE special
2-3 pounds of pork – GE special on Pork Butt Roast which is best for this recipe (if bone-in the weight will be more)- could use pork loins, center cut pork roast or several pork chops
2 bone-in chicken breasts
Frozen Foods
2 boxes of creamed spinach
2 cups of frozen corn
2 cups of frozen lima beans
Dairy
Butter
Mozzarella cheese – GE special 5 for $10 save up to $12.95 if you buy 5
Biscuits – GE special
Bread
Misc.
This week we have a great menu using specials and lots of fresh ingredients. How does Cod with a creamy spinach and buttery crumb topping sound? We are also whipping up a batch of pulled pork to have the classic sandwich with cole slaw one night and then using the leftovers as the base of thick hearty soup – Brunswick Stew. Then we are serving up a light, healthy and vegetarian option for Wednesday night – pasta with greens and beans. There is something for everyone in this pasta! Let’s finish the week with French Bread Pizza. Not sure who loves this more – my husband or the kids!
A few notable specials that Giant Eagle is featuring this week … GE brand pasta – 20 for $10!!!! This is a GREAT special. Progresso Soups or Pillsbury Biscuits – 8 for $9. Kraft Cheese chunks or shredded cheese or American cheese slices – 5 for $10. McCormick Seasoning mixes – 10 for $10. If you take advantage of these specials, you could save up to $45 combined!!! If you don’t have the space to store everything, join up with a friend and split the items. This is what I call my “Divide and Conquer” Plan. This is a great way to take advantage of bulk shopping when you lack the storage space. It is also so much more fun to shop with a friend! Put the kids in the Eagle’s Nest and relax!
It seems my days get busier and busier … the plan makes it so much easier but it is only a guide. The plan can be followed exactly as laid out but it is also adaptable to your specific schedule. This past week it made more sense for me to make the Pizza Bread Roll-ups on Thursday (the night I live in my car) because it was a better “meal on the go” than the Taco Soup. The soup was perfect on Friday night when we came inside after decorating the house for Halloween. Yes – the decorations go up on October 1 or I suffer the wrath of some pretty upset kids!
Very soon this menu page will be moving to the Pittsburgh-Post Gazette website!!! If you haven’t done so already and 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
Fish Florentine
Brown Rice
Fish Florentine – (adapted from Southern Living)
4 (6 oz.) cod fillets or other firm white fish
2 boxes of frozen creamed spinach, thawed
½ C. of crushed buttery crackers (Ritz or Club)
1/3 C. of parmesan cheese
Preheat oven to 400˚
Place fish in a lightly greased 9x13 baking dish. Top the fillets with the spinach soufflé. Combine the crushed crackers and the cheese. Sprinkle evenly over the spinach. Bake, uncovered, for 25 minutes or until the fish flakes easily with a fork.
****If using chicken: substitute 4 boneless, skinless chicken breasts. Pound the chicken prior to placing it in the baking dish. Follow the rest of the recipe above. Because you are pounding out the chicken the baking time should be the same.
Tuesday
BBQ Pork Sandwiches
Cole Slaw
BBQ Pork
2-3 lbs. of pork – I have used pork roast (the dark meat side of the loin), pork shoulder, or pork tenderloins. Use whatever is on hand or on special.
Salt, pepper and garlic powder – enough to season the entire roast
Water
Kaiser rolls
Butter
Place pork in your crock-pot. Rub the seasonings into the pork. Add enough water to cover all of the pork. Cook on low for 8-10 hours (you can do this overnight too – beware of late-night cravings as the aroma fills your house) until the pork falls apart and can be pulled with two forks. Remove the pork from the crock-pot and shred it. Drain the crock-pot. Add your favorite BBQ sauce to the crock-pot and turn it to high and heat the sauce for a few minutes. Add the shredded pork to the BBQ sauce.
Take the Kaiser rolls and butter the insides. Place under the broiler until toasted. To assemble, place pork on toasted bun and top with cole slaw or serve the slaw on the side.
Quick and Easy BBQ Sauce
½ C. olive oil
1 stick of butter
2 cups of ketchup
1 T. of Tabasco
1 small bottle of Worcestershire Sauce
½ C. of brown sugar
2 T. of minced onion
1 T. salt or less to taste
2 cloves of garlic, minced
Juice of one lemon
Bring all of the ingredients to a boil and simmer for about 10 minutes. This is enough sauce for a 2-3 lb. boneless pork roast – if using a pork shoulder (usually with the bone and my favorite cut for pulled pork) the weight can be higher.
Tangy Cole Slaw (adapted from Cooking Light – my favorite!!!)
1 pkg. of slaw mix
1/4 cup rice wine vinegar
2 tablespoons sugar
2 tablespoons whole-grain mustard
2 tablespoons mayonnaise
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
Combine vinegar, sugar, mustard, mayonnaise, salt, black pepper, and red pepper in a small bowl; stir well with a whisk. Add the mustard mixture to cabbage mixture, and toss well to coat. Cover and chill for 20 minutes. Stir before serving.
I love that this ONLY has 2 T. of mayo!!!! Use reduced fat for an even healthier version!
Wednesday
Pasta with Greens and Beans
Salad
Pasta with Greens and Beans (adapted from Southern Living)
8 oz. farfalle or penne pasta, uncooked
1 medium onion, chopped
1 pkg. of fresh mushrooms, sliced
1 T. of olive oil
4 cups of chopped fresh spinach
1 cup of chicken broth
2 t. of minced garlic
½ t. of salt
½ t. of pepper
1 (15 oz.) can of great Northern Beans, drained and rinsed
1/3 C. of parmesan cheese
Cook pasta according to its directions. Drain and set aside.
Meanwhile, sauté onion and mushroom in olive oil in a large skillet over medium heat for about 5 minutes. Add spinach and sauté until it begins to wilt. Add chicken broth, garlic, salt and pepper stirring often for about 10 minutes. Sit in the beans and cook for an additional 2 minutes.
Combine the bean mixture with the pasta and sprinkle with cheese.
Thursday
Brunswick Stew
Biscuits
Brunswick Stew
1 onion, chopped
2 T. of olive oil
2 bone-in chicken breasts
Leftover pork BBQ – about 2 cups
1 can of diced tomatoes
2 cups of frozen corn
2 cups of frozen lima beans, thawed
2 – 3 cans of chicken broth
Salt and pepper to taste
Hot sauce to taste
Bring a large pot of water to a boil. Add the chicken breasts and cook until you can shred the meat easily. You could also bake the chicken for about 30 minutes. Remove the chicken from the bone and shred or cut into bite size pieces.
Heat oil in a large Dutch oven or stock-pot. Sauté the onion until just soft. Add the remaining ingredients and season to taste. Bring to a boil and then let simmer for at least an hour. This is a great thick and hearty soup!
Friday
French Bread Pizza
Tossed Salad
French Bread Pizza
Loaf of French bread
Pizza sauce
Mozzarella Cheese
Favorite pizza toppings
Take the French Bread and slice it lengthwise so you have two halves. Add your sauce and cheese and favorite toppings. Place in an oven heated at 450˚ and bake for 10-12 minutes or until the cheese has melted and the bread is crisp. Slice into 2” pieces and enjoy!
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
Garlic
Lemon
Slaw mix
2 Onions
Small pkg. of fresh mushrooms – GE BOGO
4 cups of fresh spinach – GE BOGO on bagged spinach
Deli
Parmesan cheese – GE special on DiGiorno cups
Kaiser rolls
French bread – GE special
Pepperoni or your favorite pizza toppings
Spices/Oils/Vinegars/Condiments
Garlic powder
Olive oil
Ketchup
Tabasco
Worcestershire Sauce
Brown sugar
Minced onion
Rice wine vinegar
Sugar
Whole-grain mustard
Mayo – GE special
Ground red pepper
Canned Goods/Ethnic Foods/Dry Goods
Brown Rice
Ritz or Club crackers
Farfalle or Penne pasta – GE special $.50/box!!!! Save up to $13.80 if you buy 20
Chicken broth
Can of Great Northern Beans
Can of diced tomatoes
Pizza sauce
Seafood/Meat Case/Butcher
4 Cod fillets – GE special
2-3 pounds of pork – GE special on Pork Butt Roast which is best for this recipe (if bone-in the weight will be more)- could use pork loins, center cut pork roast or several pork chops
2 bone-in chicken breasts
Frozen Foods
2 boxes of creamed spinach
2 cups of frozen corn
2 cups of frozen lima beans
Dairy
Butter
Mozzarella cheese – GE special 5 for $10 save up to $12.95 if you buy 5
Biscuits – GE special
Bread
Misc.
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