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!

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!


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.


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
Kaiser rolls

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!


Pasta with Greens and Beans

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.


Brunswick Stew

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!


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!


Slaw mix
2 Onions
Small pkg. of fresh mushrooms – GE BOGO
4 cups of fresh spinach – GE BOGO on bagged spinach

Parmesan cheese – GE special on DiGiorno cups
Kaiser rolls
French bread – GE special
Pepperoni or your favorite pizza toppings

Garlic powder
Olive oil
Worcestershire Sauce
Brown sugar
Minced onion
Rice wine vinegar
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

Mozzarella cheese – GE special 5 for $10 save up to $12.95 if you buy 5
Biscuits – GE special



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